The third thing I baked in my new place....

I got this recipe from VegNews. After making some whole wheat bread in the bread maker and some vegan molasses bread (from Vegan Planet), I made these yummy vegan treats. They reminded me of the dessert hummus I've made previously.

Chocolate Chip Cookie Dough Mini-Muffins

INGREDIENTS:
1/2 C. quick-cooking oats
1 15 oz. can of garbanzo beans, drained and rinsed
2 T. applesauce
1 1/2 T. vegetable oil
1/2 T. vanilla
1/4 t. baking soda
1/4 t. salt
1 t. baking powder
3/4 C. brown sugar
1/2 C. vegan chocolate chips

PREPARATION:
Preheat oven to 350 degrees and grease mini-muffin tin(s). In a food processor, combine oats, garbanzo beans, applesauce, vegetable oil, vanilla, baking soda, salt, baking powder and brown sugar until completely smooth. Mix in chocolate chips and scoop dough into muffin tins. Bake for 13 to 15 minutes. Let cook 10 minutes (at the most) before removing from muffin pan.

Vegan Peanut Butter Banana Muffins

I had two bananas that were moving to that overly ripe stage, and I thought, "Hmm, I wonder if I can find a vegan recipe combining peanut butter and bananas." Commence some "Googling" and I found this. The original recipe (link at the bottom) included a glaze for the muffins but I skipped that; it sounded like too much sweetness.

Vegan Peanut Butter Banana Muffins

INGREDIENTS:
4 black bananas
1/2 C. smooth peanut butter
1/4 C. vegetable oil
1/3 C. boiling water
1/2 C. granulated sugar
1/4 C. brown sugar
1 1/2 C. all-purpose flour
1/2 t. baking soda
1 1/2 t.baking powder
1/2 t. salt (optional--salt in the PB covers it)
1 t. cinnamon

PREPARATION:
Preheat the oven to 350 degrees.  Line or grease muffin tins. Mash bananas with the oil, peanut butter, and boiling water. Sift sugars, flour, baking soda, baking powder, and spices.  Gradually spoon into banana mixture. Pour batter into muffin tins. Bake for approximately 30-35 minutes until a toothpick can be extracted clean. Cool for five minutes. Remove from muffin tin.

***Original recipe found here: Chew The Fat

Vegan Pumpkin Smoothies!

I had some remaining pumpkin to use. Pulled out the Vegan Planet cookbook, and voila! A pumpkin smoothie. Like a drinkable pumpkin pie - so delicious.

Pumpkin Smoothie:

INGREDIENT:
1/2 C. pumpkin (canned is fine)
1 t. vanilla
3 T. maple syrup
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
2 C. soymilk or other alternative dairy (I used unsweetened almond milk)

PREPARATION:
Blend the pumpkin, vanilla, maple syrup and spices in blender. Add the milk and blend completely. Pour in two glasses and serve.

***This comes from Vegan Planet by Robin Robertson.