Pumpkin Gingerbread With Orange Glaze

Every year for Christmas, Ben and I make holiday treats for our friends and family. This year we decided to do holiday loaves. We found a fantastic recipe for a pumpkin-gingerbread loaf, veganized it, and then topped it off with a fresh orange glaze. The loaf was perfectly moist and the glaze made it sweet without being too rich. Everyone who got a loaf said they and their children loved it.
Photo 1

3/4 C Earth Balance
1 1/4 C Brown sugar
2 3/4 C White flour
2 tsp Baking powder
1/2 tsp Baking soda
3/4 tsp Salt
2 tsp Cinnamon
1/4 tsp Allspice
1/2 tsp Nutmeg
3/4 tsp Ginger
1 Egg’s worth EnerG Egg Replacer
1/2 C Soft silken tofu
2 Tbs Molasses
1 15 oz can Pumpkin

2 C Powdered sugar
1/4 C Fresh orange juice
Zest of 2 oranges

Preheat the oven to 350°F and then grease two 8 1/2 x 4 1/2-inch loaf pans.

In a large bowl, beat Earth Balance and brown sugar until well blended. Add the flour, baking powder, baking soda, salt, and spices then mix well. The batter should be crumbly. In a food processor or blender, blend EnerG Egg Replacer, tofu, molasses, and pumpkin until smooth. Then combine the two mixtures.

Scoop the batter into the greased loaf pans, distributing it evenly between the two. Place the pans in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pans. While the bread is cooling, prepare the glaze. Zest and juice the fresh oranges into a mixing bowl. Then add the powdered sugar a bit at a time until the glaze is thick but still runny.

Once the loaves have cooled and you have removed them from the pans, pour the glaze over the loaves and let it drip down the sides. Then enjoy!


Recipe thanks to:
Bread: King Arthur Flour
Glaze: Food Network


Garlic Bread

This recipe is a veganized version of my mom’s garlic bread. She used to make this all the time and I seriously loved it. It is super easy to make, and goes good with just about anything.

Bread (any kind works, even just regular sliced bread)
Earth balance (in proportion with how much bread you are doing)
Dried onion
Garlic powder
Italian seasoning
Nutritional yeast (optional, for a little bit of a cheesy flavor)

Leave Earth Balance out until it is at room temperature (overnight is best). Mash up the Earth Balance and then mix in the spices to taste. Spread over the bread. Broil the bread on high until it is starting to turn brown around the edges.

Recipe thanks to:
My mom

Raw Spaghetti and Garlic Bread

I have made a few life changing discoveries in the last two days:

1. Ani’s Raw Food Kitchen
2. Ani’s raw marinara sauce from the above book (Food can taste this good?)
3. Sea Tangle Noodle Company’s raw kelp noodles
4. That the above raw kelp noodles are 6 calories PER SERVING. That means 18 calories PER PACKAGE. That and they are packed with vitamins and minerals.
5. I can make raw garlic bread

Mind blowing awesomeness. I am completely captivated by raw spaghetti and garlic bread. I think it may become a daily staple. Seriously.

The raw spaghetti is easy. Basically just make Ani’s blender marinara (it takes like five minutes) and then put it over rinsed kelp noodles from the package. Whoa. I know it doesn’t look amazing (kind of like a cow patty), but it’s just the combination of 1/2 C of basil and fresh tomatoes that make that lovely brown color.

The raw garlic bread is just as easy. Put the below ‘spread’ on some multigrain manna bread and you are set. It works amazingly for dipping in your spaghetti.

1-2 Tbs Cold pressed olive oil
1-2 tsp Italian seasoning
2 cloves Garlic, pressed
Pinch of sea salt
A few twists of a pepper mill

Kim Thatcher’s Crescent Rolls

Sorry I have not posted about my Thanksgiving yet! I ended up being so busy with cooking and setting the table and preparing the house I didn’t take a single picture :/ Emily, Ben’s sister, luckily had her camera there so I am waiting until I get pictures of our fabulous Thanksgiving from her! So, pictures and explanations to come soon!

For now, I will share a roll recipe. Ben and I ended up making both my great Grandma’s rolls (see recipe here) and Kim Thatcher’s rolls for Thanksgiving. I have no idea who Kim Thatcher is, but it is my mom’s favorite recipe and she claims they are Kim Thatcher’s rolls.

2 tsp Yeast (one package)
1/2 C, plus a pinch of Sugar
1/2 C Warm water
3/4 C Earth Balance
1 1/2 C Almond milk
3 tsp Salt
1/4 C Instant potatoes (make sure they are not pre-seasoned)
2 Egg equivalent of egg replacer (I used EnerG)
1 1/2 C Cold water
4 C Flour, plus some for dusting (I used whole wheat flour)

Whisk yeast, warm water, and a pinch of sugar. Let sit until the mixture begins to bubble and foam. If it does not bubble and foam, your yeast is no good.

Place Earth Balance, milk, salt, potatoes, and sugar in a saucepan. Heat until Earth Balance is melted. In a bowl, mix egg replacer and cold water. Cool Earth Balance mixture and then mix in to the egg mixture. Stir in flour, one cup at a time, until dough forms a ball.

Knead for six minutes, putting air into the dough with your hands. Place dough in a greased bowl and let rise until doubled (about an hour).

Split up the dough into two balls (or four ball if you want smaller rolls). Roll each ball into a circle on a floured surface to approximately 16 inches in diameter (12 if you are doing smaller). Using a pizza cutter, cut the circle into triangles (I did about eight), just like you would cut a pizza. Roll the triangles, starting with the large end, into croissant-like crescents. Place rolls on a greased baking sheet and let rise for one hour.

Preheat the oven to 400 degrees. Brush rolls with Earth Balance, and then bake for 12-14 minutes, or until the tops are golden brown.

Thanksgiving Practice: My Great Grandma’s Rolls

Blizzard warnings today in Utah. No one is supposed to leave their houses…and if you do you are supposed to take a winter survival kit. All the schools are closed, including my university. Overnight we are supposed to get up to 13″ and the high tomorrow is 16 degrees. We are even supposed to prepare for power outages. But it it only lightly snowing here? People further up north seem to be hit pretty hard. So now Ben and I look out the window every 15 minutes for this ‘blizzard’ of biblical proportions.

Anyway, enough of that. If the storm is as big as it is supposed to be I will post some cool pics tomorrow 🙂 But for now, rolls! I actually made these last weekend but haven’t posted about them yet. So here they are, my great grandma Fitch’s rolls. One thing I always liked about them when I was young was the strong buttery taste. As you will see from the recipe below, the rolls are dipped in butter before baking. With real butter this has a completely different flavor than Earth Balance. And though they weren’t bad, the Earth Balance overload did nothing for them but make them more fattening. SO when I make them again I will probably just skip the Earth Balance dipping. Maybe a little brush on the top… One good thing dipping them did is they just fell away from each other. As you can see from the pan (below) I really put a lot of them in there. But as you can see from the roll (above) they just came apart in cute little pentagons.

1 1/2 C Plant milk
1 tsp Salt
2 Tbs Sugar
4 Tbs Earth Balance
2 1/4 tsp Yeast (one package)
1/4 C Warm water
Pinch of sugar
3 1/2 C White flour

Place warm water and yeast in a small bowl. Whip together with a fork to get the yeast going and then sprinkle a pinch or so of sugar on top to give it something to eat. If the mixture begins bubbling, your yeast is good to go.

Place earth balance and milk in a pan on the stove. Warm until earth balance is melted. Stir in 1 C of flour and then the yeast mixture. Add remaining flour and mix well.

Place dough in a greased bowl and let rise 1 hour. Punch the dough down, and let raise for up to 1 hour again.

Roll out on a floured surface and cut into circles (I used the top of a glass cup). Melt some Earth Balance and dip each circle in it. Fold over and place in greased pan.

Let rolls rise for 20 minutes and then bake at 400 degrees for 12-15 minutes or until golden brown.

My Mom’s Cornbread

So after making my last corn bread recipe with taco soup I had a hankering for my mom’s corny corn bread that I mentioned. So I emailed her and got the recipe. It was as good as I always remembered. Super sweet (no agave or butter needed), dense, and about two inches tall. I had some for breakfast this morning 🙂

1/2 C Earth Balance, melted
1 C Corn
1 1/3 C Turbinado sugar
4 Tbs Ground flaxseeds
12 Tbs Warm water
2 C Unsweetened almond milk (or rice…)
2 Tbs Apple cider vinegar

1 tsp Baking soda
1 tsp Salt
2 C Corn meal
2 C Flour (I used whole wheat, but it is really good with white too)

Mix ground flaxseeds with warm water in a large bowl and set aside. Blend can of corn in blender or food processor until the consistency of creamed corn. Combine this with the flaxseed mixture and mix in Earth Balance, corn, and sugar.

Whisk almond milk with vinegar and baking soda and let sit 5 minutes. Add to the flaxseed and corn mixture with the rest of the ingredients.

Stir just until blended. Pour into a greased 9×13 pan and bake at 375 for 30 minutes or until the sides start to pull away from the pan.

Recipe idea thanks to:
My mom


I grew up eating a more corny-type-cornbread that I always really liked. It was fluffy and sweet, with a can of creamed corn in the batter for a bit of texture. The below recipe is one I found online from a trusted source. It is nothing like the cornbread I grew up with, but I actually really enjoyed it. It is really tasty with my version of honey butter, agave butter (butter meaning earth balance) or soaked in soup. It is not sweet or fluffy, but rather very dense.

2 C Cornmeal
1 C Whole wheat flour

2 tsp Baking powder
1/3 C Canola oil
2 Tbs Maple syrup

2 C Almond milk
2 tsp Apple cider vinegar
1/2 tsp Salt

Preheat oven to 350. Spray a 9×13 baking pan with non-stick cooking spray. In a medium bowl, whisk together the almond milk and the vinegar and set aside. In a large bowl, mix the dry ingredients.

Add the oil and maple syrup to the almond milk mixture. Whisk until foamy and bubbly (around 2 minutes). 

Pour the wet ingredient into the dry and mix together.

Pour batter into the baking pan and bake 30-35 minutes or until a toothpick inserted into the center comes out clean.

Serve warm with agave butter – see the recipe here. I made this with taco soup and it was good (you can see the taco soup in the background), it would also be good with some kind of chili. See my taco soup recipe here.

Recipe thanks to:
The Post Punk Vegan Kitchen