Tag Archives: Vegan

African Sweet Potato Soup

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Mmmm… I really love soup, especially when its cold outside! This is the first time I made this African Sweet Potato Soup with Peanut Butter, Black Eyed Peas and Beans and it turned out so delicious! This soup is also gluten free, and makes a great hearty bowl if you are having company.  This could easily be a New Years dish since it contains black eyed peas… Perhaps next time I make this, I may try adding in some greens!

(I slightly altered the recipe below from the original one here @ the gluten-free goddess. The original recipe also includes jalapeno and cilantro. The jalapeno I decided to leave out because my kids don’t usually care for spicy foods, and the cilantro I left out because I didn’t have any! I also used a white onion instead of a red one. What can I say?…. It still tasted absolutely great!)

I was pleased that my kids tried and (more or less) liked this soup.  My son scooped his bowl clean… I think he could sense that it contained peanut butter (hahaha) which is one of his favorite foods! My daughter wasn’t as big of a fan, but she did finish her bowl for me.  I am a sucker for peanuty soups… especially ones like this. It makes about 4 adult servings. We served ours with a side of coconut jasmine rice, which the kids always love! It would also be great with some cornbread. The peanut butter can be substituted for almond butter or sunflower seed butter if you have allergies.

African Sweet Potato Soup

  • 1 Tbsp olive oil
  • 1 Tbsp red or green Thai Kitchen curry paste – hot or mild, to taste
  • 1/2 tsp cinnamon
  • 1 medium onion, peeled and diced
  • 4 cloves minced garlic
  • 1 large sweet potato, peeled and diced
  • 1 large yellow bell pepper, cored, seeded and diced
  • 1 14-0z can black eyed peas, rinsed and drained
  • 1 14-oz can white beans, rinsed and drained
  • 1 14-oz can black beans, rinsed and drained
  • 4 cups broth
  • 1/2 cup 100% natural peanut butter + 1/2 cup hot water (to equal 1 cup) I recommend using chunky peanut butter to give it a little  extra texture and crunch in the soup.
  • 1/2 tsp crushed red hot pepper flakes
  • Juice from 1 big lime
  • 2-3 tsp brown sugar (or agave nectar), to taste
  • sea salt and black pepper, to taste

1) Heat the olive oil in a soup pot. Add the curry paste and cinnamon; stir for a minute to mix the pol with spice. Add the onion, garlic, sweet potato, yellow pepper. Stir and cook the veggies for 5-7 minutes, until softened.

2) Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.

3) Bring the soup to a high simmer, cover, and lower the heat. Keep the soup on simmer and cook until the vegetables are tender, 25-30 minutes.

4) Stir in the lime juice and sweetener. Season with salt and pepper to taste. Garnish with cilantro, if you please!

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This delicious soup is packed with flavor AND protein!

P.S. This soup could easily make a ‘Dinner and a Movie’ night with Disney’s ‘The Jungle Book’.  That was kinda my original plan. My kids love hearing about different places in the world (in this case, Africa) and how different people live  and how our lifestyles are alike or different.  It makes for a great educational conversation!  However, somehow on this night we got sidetracked &  we never got around to putting in the movie!

Fezzik’s (Get Well) Seitan Stew with Dumplings (aka Thieves Forest Stew)

Check out our favorite ‘Dinner and a Movie’ night ever! If you haven’t seen Rob Reiner’s movie ‘The Princess Bride’ (based on the book by William Goldman) you are seriously missing out!!  The movie came out in 1987 and it still remains one of my favorite movies in the world! It is also one of the most quoted movies ever!

Click HERE to read all about this inconceivably awesome movie and meal!

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KISS YOU?.. AS YOU WISH!!

Don’t Forget to Breathe

The first few days of this New Year have been good to me. Not that you would know, because I am already behind on my blogging! But I’m not gonna be down on myself for it – one cannot realistically be expected to tackle ones list of resolutions 100% straight away…  As much as I can help it, from this moment on, my life isn’t gonna be controlled by my to-do lists (which I am a master maker of)… I’m truly going to try to live this year “one day at a time” and enjoy my every minute. For what else is there?… yesterday? (yesterday is gone)… tomorrow? (tomorrow hasn’t happened yet, and maybe it wont, so stop worrying about it!)… And SO… that leaves us with – (drum roll please)… the present moment!! And at the rate my kids are growing, if I’m not paying attention every minute, they will be grown and gone before I know it!

As busy people often do, don’t neglect the little things in life. It IS the little things in life that make up our lives!  Don’t kid yourself. Those little things aren’t  little at all. They make a huge difference in your happiness! I cant even tell you how many mothers have told me this advice (which I have worded to my liking): “stop cleaning house and go play house!”. When your kids are grown, they most likely won’t be thinking, “Oh, my house was always a mess when I was a kid”. It’s more probable they will think, “My mom was always cleaning up instead of playing with me”. Houses will always get messy, but your kids will only be kids for so long.

I just started reading some thought-provoking material last night (The Seven Spiritual Laws of Success, if you must know) that has really made me more aware of  how to create the kind of world I want to live in (and I only read chapter one!).  No matter who we are or what we believe, in all of our many religions, beliefs, races, colors, shapes and sizes we all exist in, even though we may appear so different, in our core being, we are all the same.  I’m just reminding you because it is so easy to forget! All of our different resolutions really just sum up to the same resolution, the same answer, which is… making ourselves and our world a better place.

As we all know, energy can be neither created or destroyed. So each time you even just THINK something negative, you might as well be hurling a ball of negativity right out there into your breathing space to bounce around FOREVER. (Add in the ripple effect… and whoa – you better watch out!) Now, I don’t usually walk around imagining everything as flowing balls of energy, but I’m gonna give it a try sometimes!

I heard Oprah say this quote once – she has it hung on the door to her office or bedroom – “Be responsible for the energy you bring into this room”. I love that quote. Its simple, yet it says so much. I’m going to write that somewhere today where I will see it every day.  I also like Jane Fonda’s quote (as heard multiple times in her workout videos), “Don’t forget to breathe.”

So far this year (in its 9 days), I discovered that one of my favorite bloggers, Vegan Dad, is calling it quits. He seems like a very busy guy, though, and I have NO idea how he even was able to make time for a blog to begin with! (Thanks for reminding me that I need to step it up, Vegan Dad!). I urge you to check out his vast collection of vegan recipes. I will probably be trying many more of them myself soon!

Another fantastic bit of news I heard this morning, David Bowie is releasing his first studio album in 10 years. I am literally about to dance out of my chair right now just at the thought of him possibly going on tour. It is really great cause my kids love his music too, they actually request it to be played when I ask what they want to listen to. They also just recently watched (and loved) the Jim Henson movie ‘Labyrinth’, in which he plays Jareth, the Goblin King. (My daughter says to me “Mommm… the goblin kind is sooooo handsome!!” Hahaha!)

So, I really felt the need to get my thoughts in order before posting a new recipe! I feel a Dinner & a Movie coming on… perhaps it will be… Labyrinth?! Or perhaps not… the kids just got a bunch of new Disney movies for Christmas!! I’ll keep you guessing 😉

Don’t forget about your inner child! Go play!! (Yes, this is me!)

Christmas Gingerbread Cookies… & Chewbacca too.

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So this is Christmas… and what have you done? Another year over, a new one just begun…

I really can’t believe another year has come and gone.  Every year, each of us have personal resolutions, goals to achieve, things we want to cross off our to-do lists or our bucket lists… but what have we really achieved as a whole? Are we kinder people? Are we living the lives we were meant to?  Are we believing in and helping each other? These are among the questions I am personally asking myself on the eve of a new year. I don’t mean to give myself a hard time, but I can’t help but feel there is always more that can be done.  There is always more a heart can grow (remember that the Grinch’s heart grew 2 sizes just in one day alone!), more a soul can aspire to, and there is always more help that can be given!

I hope to do more volunteering and things to benefit others this year. I really respect my mom for doing Habitat for Humanity every Saturday. I can tell how very fulfilling it is to her. She just returned from a trip to Haiti where she helped build several houses. (I’m so proud of you, mama!)

One of my goals this year will be to blog more often, since I believe that eating vegan & sharing these recipes is definitely as step towards living a kinder life in general. I also want to play more music (namely the ukulele, guitar and the piano) and letting my emotions out through art.  I used to achieve those two goals rather easily before I had children, but now, my kids take up a lot of my free time. (Even though “more sleep” should be on my list for the upcoming year, I may end achieving more of my resolutions by going to bed later & getting up earlier! I have been meaning to see more sunrises…) What are some of your dreams for the next year?

Anyway, enough jibber jabber. I think I know what you are really here for… (oh- one more thing- sorry about the annoying blue-highlighted drop down ads. They are NOT there by my choice!)

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No kid can turn down a Wookie-cookie!!  Just try!!

“Traditional” Gingerbread Cookies

These “traditional” gingerbread cookies are easy and yummy. And since they contain molasses, they are high in iron – which makes them the perfect cookie for little vegans! I put “traditional” in quotations because I’m not sure how “traditional” Chewbacca gingerbread cookies are! This is our first time making them, but they will surely be a X-mas tradition in our house from now on! (We got Star Wars cookie cutters & pancake molds from Williams-Sonoma as an early Christmas gift.) This dough cuts best when cold, so roll it out in sections and keep the rest refrigerated until your ready to use it!

  • 1/2 cup canola oil
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4 cup molasses
  • 1/3 cup soy milk
  • 2  1/2 cups unbleached flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • for icing: 1 cup powdered sugar + 2 tsp soy milk

1) In a large bowl, stir together the oil, sugars, molasses and soy milk.

2) Add the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and mix until well combined.

3) Collect the dough into a ball, or 2-3 flattened discs, and wrap in parchment or plastic wrap. Refrigerate for at least an hour.

4) Preheat the oven to 350. Roll out the dough. Make it thin for crispy cookies or make it thicker for chewier softer cookies.

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Here are our Chewbacca cookies, before baking.

5) Bake on a parchment lined baking sheet for 9 minutes (for soft and chewy) to 12 minutes (for thin & crispy).  Transfer to wire rack and cool. Ice the cookies when cooled.

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To make icing: mix the powdered sugar and soy milk in a plastic baggie by massaging it around until it is thick like toothpaste consistency. Then cut off a tiny tip of one of the corners and ice those cookies! Then sit them aside until they the icing hardens.

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There is (what I’m sure is) another great gingerbread cookie recipe here. Also, these sugar cookies are easy and great for any occasion. We will be making them in a day or two. I am also hoping to get around to making some of these cookie jars & these coffee fudge brownie jars as gifts! Mmmmm!!

With all the hustle and bustle of holiday shopping and things to do, it’s easy to forget that Christmas is the season of giving… so be sure to spread love, kindness, & peace on earth everywhere you go. Make it your mission to remind others who may have forgotten… It IS a wonderful life!!

Vegan Brownies

I lucked out and got this vegan baking book for free on my kindle recently! This recipe is from the book ‘Vegan Baking Classics’ by Kelly Rudnicki. The book describes these brownies as “a nice balance of fudgy and cakey” that “tastes like rich chocolate”. I think that description was right on the money. This is the first recipe I made out of this book and we all agreed… these brownies were good! 🙂

I can’t help it… I am and have always been a major sweet lover. My kids apparently inherited this trait. Hopefully, they will inherit more of my good traits than my bad ones! Being a parent, its easy to worry too much- you worry about your kids growing up right, if they will make friends easily, you worry about them getting enough exercise, you worry about if they will be kind to others and grow up to become good law-abiding citizens (just to name a few things). I guess that is one reason why I always find myself trying to find ways to make things a little “healthier” (such as using applesauce in place of oil, forgoing shortening or butter when a healthier alternative can be used)…  However, you mustn’t forget that some treats are simply meant to be eaten sparingly and when the occasion arises, one should perhaps just  “let it be”, and celebrate being alive by indulging in something that is… indulgent!

Chocolate Chip Brownies

  • 1/2 cup dairy free shortening (I use Spectrum vegetable shortening)
  • 1 cup sugar
  • 1/2 cup silken xtra-firm tofu (I use Mori Nu, which is often found on the store shelves with Asian foods, not in the refrigerated section)
  • 1 tsp vanilla extract
  • 2/3 cup unbleached all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup dairy free mini chocolate chips
  • powdered sugar for dusting

In a mixer bowl with a fitted paddle attachment, beat the shortening, sugar, tofu and vanilla. In a separate bowl, mix flour, cocoa powder, baking powder and salt with a whisk. Add the flour mixture to the shortening mixture and mix until just combined. Stir in the chocolate chips with a rubber spatula. Don’t worry – If your mix is very thick, you are doing it right! (You can also stir in some chopped walnuts here if you want!)

Preheat oven to 350 and spread the batter in a sprayed 8×8″ square baking dish. (Like I said, it will be very thick, so you literally have to spread it out as evenly as possible.) Bake for 30 minutes or until a toothpick/knife comes out of the center clean. Cool completely and dust with powdered sugar. Cut into 9 squares and serve!

Enjoy me with a nice glass of cold soy milk!!

This is my first time making brownies using silken tofu… but it won’t be the last!  I love trying new sweets. In fact, it is hard to keep myself from baking only sweets sometimes! I have always eaten pretty healthy, especially since I went vegetarian (and even more so after becoming vegan… and even more since becoming a mom!). Being a mom has also made me try new things more often since kids can be pretty picky! (Thanks kiddos!)

** THE QUICK FIX **  If you are in a hurry and don’t have time to make homemade brownies (though I find in my experience it is best MAKE time for homemade goodies),  Cherrybrook Kitchen has a great selection of mixes for brownies, cakes and more! Most of their mixes are gluten-free & vegan… and did I mention delicious? Duncan Hines’ California Walnut Brownie mix is also vegan.

Stay tuned… I’m starting to think about what muffins, cookies and breads will make it into my Christmas goody bags this year! Any suggestions are welcome!

Getting ready for the Big Thanksgiving Feast!

Somehow, Thanksgiving has snuck up on me this year!! I’m sorry I haven’t shared more recipes with you, but I did provide some links below to some of the things I will be making and more!

We are having a family feast for 21 this year on Thanksgiving day at my mom’s, so I decided to pitch in and bring a few things to help out! Plus, since many others at the feast are not vegan, it’s fun to bring a few dishes to show everyone that vegan cooking is incredibly delicious! It just so happens I have a  3-pot crock-pot cooker, so I chose dishes that would work with that. Another great thing about using a crock pot is that I won’t need to use the busy oven at my mom’s for reheating anything – I can easily heat things up just by plugging it in and stirring every now and then! You can’t beat that!

So, here’s what I’m bringing to share…

  • 1) my vegan pumpkin pie
  • 2) vegan macaroni and cheese (my moms mac-n-cheese recipe, veganized)
  • 3) maple pecan sweet potatoes (from the cookbook ‘Vegan Holiday Kitchen’ by Nava Atlas)
  • 4) and something I like to call “Green beans a’la Terry” (a recipe from my friend and old co-worker, Terry, who works at the Grit, my favorite vegetarian restaurant in Athens, GA)

Sorry – I haven’t put any of those recipes listed above on my blog (except for the pumpkin pie)! But don’t sweat it – there are TONS of recipes online that have been making me drool! Here are some recipes that I thought looked awesome from some other sites that I wanted to share!

  • The Post Punk Kitchen has an awesome looking maple pecan pie I am planning on making if I can squeeze it in… and there are many more holiday dishes to peruse here! Check out the Thanksgiving page.
  • Mmmm. We just made these scalloped potatoes tonight. We made them (minus the fennel) and they were spectacular! Definitely making these again!

  • The Gluten-free Goddess always has an amazing list of holiday friendly foods. Check out her list vegan and vegetarian foods here!
  • And don’t forget about Vegan Dad. He makes some amazing food! I have a “must-try” list accumulated from his blog site!
  • Another good site to explore is Alicia Silverstone’s Kind Life website. Full of good recipes and other veggie news!

If you are new to my blog, you may have missed some previous veggie side dishes that are great for the holidays, such as my lemon maple sweet potatoes, cauliflower mashed potatoes , butternut squash soup, green bean casserole, maple roasted parsnips, agave glazed carrots,… and these pot roast veggies cook up beautifully and easily with a tofu-turkey roast.

You definitely don’t need a turkey to have a delicious holiday meal, but if you need or crave that “meaty” centerpiece, I recommend the Tofurkey roast (available at most supermarkets) or a Field Roast.  Or you can make your own homemade tofu roast (which is a bit more complicated but worth the effort). The Post Punk Kitchen makes a yummy looking seitan roast on their Thanksgiving page (see link above). Regardless of what foods you choose to make, remember the purpose of the holiday is to relax and enjoy the company of those around you!

Vegan White Sausage Gravy & Biscuits

When the weather starts to get chilly, there is nothing like a big bowl of biscuits & gravy to warm you up from the inside out. I wish I could bring this to everyone affected by the early winter weather storms we’ve had this year. Hopefully you don’t think biscuits and gravy are just a “southern thing”… If you’ve never had a good meal of biscuits & gravy, you are missing out on one of the best comfort foods out there!

This is a meal packed with protein that both kids and adults can enjoy. It makes a great breakfast, lunch or dinner when served over these vegan buttermilk biscuits.

Vegan Sausage White Gravy (“Scarborough Fair style”)

(‘Scarborough Fair style’ contains parsley, sage, rosemary & thyme)

  • 1 tube Lightlife GimmeLean Soysage
  • 2-3 Tbsp olive oil (to saute soysage and onion)
  • 2 Tbsp soy margarine (like Earth Balance)
  • 1/2 – 3/4 large yellow or white onion, minced
  • 1/2 cup unbleached flour
  • 1/2 cup nutritional yeast
  • 3 cups soymilk, plus up to another cup (to thin gravy as it thickens)
  • salt & pepper to taste
  • 1 tsp each parsley, sage, rosemary and thyme

1) Brown the soysage in a big skillet over medium-high heat with a little olive oil by chopping it into bits with your spatula while it cooks. Once it is chopped into bits and browned,  move it into a separate bowl and set aside.

2) In the same skillet, saute the chopped onion in a bit of oil until translucent. Then add the soysage back in there with the onion and mix them together.

3) Add in the flour and soy margarine to the skillet, mixing well until everything is mixed together thoroughly. Turn heat down to medium.

4) Add in 3 cups of soymilk and stir. Add the herbs & spices. Continue cooking and stirring while it thickens, adding in the last cup of soymilk bit by bit as necessary, until desired thickness is achieved (though once the gravy is pretty hot and getting thick, turn down the heat down to simmer/warm).  Serve over top of these buttermilk biscuits.

Mmmmm…. gravy!

I can’t believe Thanksgiving is less than two weeks away! I know most of us are looking forward to making (or eating!) our Thanksgiving day meals. Perhaps you are making your tried and true recipes, or perhaps you are looking to try something new… either way, I hope we all remember that the point of this upcoming holiday is to bring us all together, to overlook faults & shortcomings and to simply enjoy each others company as we share time on this precious earth together. 🙂

In my opinion, a really good Thanksgiving meal is about enjoying a collection of many different dishes… maybe the turkey is a big part of that to you, but in my family, we celebrate our gratitude by acknowledging that for us, a sacrifice is not a necessary component  on the table. The way I see it, there are enough sacrifices that each of make in our daily lives… this is one day we shouldn’t have to sacrifice anything! It is a day to enjoy, appreciate and be grateful for all that is in existence… every plant, every animal… and every person! That being said, Thanksgiving recipes will be forthcoming!

Vegan Caramel Apples

Just in time for Halloween, I have found a recipe for THE MOST AMAZING vegan caramel apples I have ever tasted. This vegan caramel is even better than the classic non-vegan caramel that I remember from my childhood… which is truly hard to beat! Vegan, soy-free, gluten free… this “caramel” is mostly made of brown rice syrup & coconut milk, so you could almost call it healthy, right?!  I will be making this vegan caramel again very soon to make  old-fashioned square candies, rolo-type candies & more! I can hardly wait to experiment! This stuff is GOOOOOOD!!!!

Vegan Caramel Apples

(makes 4 caramel apples)

  • organic apples
  • 1/3 cup coconut milk (canned)
  • 1 cup brown rice syrup
  • dash salt (about 1 tsp)
  • 2 tsp vanilla extract
  • 1 Tbsp earth balance vegan margarine (the soy free variety if you desire it to be soy free)

1) Wash and dry apples. Remove the stems. Insert a popsicle stick at the stem point. Cover a plate with wax paper or parchment paper and set aside.

2) Combine coconut milk, brown rice syrup and salt in a saucepan over medium heat  and heat until boiling. Whisk constantly to prevent it from sticking for about 10 minutes. It should thicken quite a bit.

3) Remove from heat and stir in the vanilla and margarine.

4) Start drizzling the caramel quickly over each apple with a spoon, and spreading it a bit around the apples as you go. (Feel free to sprinkle and press them into chopped salted peanuts or chocolate if you so desire!)

5) Let the apples sit in the fridge for a bit to harden. DEVOUR!

Thank you, Vegan Action, for this amazing recipe! It is magnificent!

Pumpkin Penne Pasta

Jeepers… Halloween is fast approaching and I still haven’t made my vegan caramel apples… or picked my costume!  Zoinks! Time to get a move on!

We’ve been pretty busy over here the past week but we did manage to squeeze in a family favorite for our ‘Dinner and a Movie’ night!  We watched Disney’s “Cinderella” (which was finally just released on dvd) & we made some easy & delicious pumpkin penne pasta! Click on the link to view the recipe and read all about our movie night!

Practically Perfect (in every way) Pumpkin Muffins

Raindrops on roses and whiskers on kittens… you all know the song… Well, these muffins definitely just topped my list of a few of my favorite things! They are so tender and moist and… well, perfect… they are “practically perfect in every way”, just like Mary Poppins. (Hey, Julie Andrews – WHY  do these muffins keep reminding me of you?! Well, I’m can’t answer that! But I will name these muffins in your honor!)

You know, I really love how soft and delicate things baked with spelt flour turn out!  My sister & my niece were coming over to visit so it was the perfect reason for baking something… And since my sister steers clear of gluten (with the exception of spelt, which has a very low gluten content) it was the perfect reason to experiment! 🙂

*Please Note: I tagged this recipe as gluten-free, though spelt does contain a small amount of gluten. If you are 100% gluten intolerant, I would replace the spelt flour with a 100% gluten-free baking mix.

I had an idea these muffins would be pretty phenomenal since I got a few ideas from vegan baking goddess Isa Chandra Moskowitz’s Post Punk Kitchen website (www.theppk.com)…  I really liked her idea of using of coconut milk in her pumpkin bread for a nice moist bread so I decided to use that instead of soymilk. I also used spelt flour and added a little coconut in and on top of my muffins as well.  My conclusion can be stated in 3 letters… OMG!

Practically Perfect (in every way) Pumpkin Muffins

dry ingredients

  • 1 3/4 cup spelt flour
  • 1 cup sugar (I prefer fine raw sugar, not white)
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 1/4 cup shredded coconut
  • extra coconut for sprinkling over the top

wet ingredients

  • 1 cup pumpkin (canned is fine)
  • 1/2 cup canned coconut milk – (unsweetened)
  • 1/2 cup canola oil
  • 2 Tbsp molasses
  • 1  1/2 tsp apple cider vinegar

1) Mix dry ingredients well in a large bowl. In a separate bowl, mix wet ingredients. Add the wet ingredients to the dry ingredients. Mix well!

before baking

just out of the oven

cooling off

Distribute evenly between 12 greased muffin tins** and sprinkle coconut over the tops. Bake at 400 F for 18-20 minutes until a toothpick or knife inserted in the center comes out clean. The coconut on top should be done browning nicely at that same time 🙂 Cool for 10-15 minutes in the pan and then carefully remove the muffins.

** FYI: filling a muffin/cupcake tin over 2/3 full will cause your “muffin top” to spread and flatten out. These muffins are very delicate and you should know that the tops are prone to wanting to lift off if they aren’t cooled enough before removing from the pan or if the tops are too heavy… You can make the muffins a tad bit smaller (13 or 14) to help keep this from happening if you wish.

Variations (If you dare mess with perfection): You can substitute almond or soy milk for the coconut milk if desired.  I think that lite coconut milk would also work just fine if you wanted a lower fat muffin.  Sometimes I replace half the oil with applesauce when baking, though I have never tried that with this recipe. The coconut can be omitted all together as well if you aren’t into coconut. You may also use regular unbleached flour if you prefer over spelt.

I would imagine that you could easily substitute pureed sweet potato for the pumpkin in this recipe… maybe you could even pop a vegan marshmallow down there in the middle! Mmmm! Sweet Potato Casserole Muffins! Sounds good to me! 🙂