Quick Vegan Pumpkin Butter

*Prep time: 5 mins  *Cook Time:  8 minutes  *Serves: 20

Vegan Pumpkin Butter

Ingredients

1/3 cup Brown Sugar

2 Tbsp Granulated Sugar

1/4 cup Water

1/2 tsp Allspice

1/4 tsp Ginger

1/4 tsp Cardamom

1/4 tsp Clove

1/4 Nutmeg

1/2 tsp Cinnamon

1 1/2 cups canned Pumpkin

Step 1: Combine everything but the canned pumpkin in a microwave safe dish and mix well.

Step 2: Microwave on high for 3 mins, then stir. 

Step 3: Mix in the pumpkin, microwave another 5 minutes. 

Step 4: Refrigerate 

This is great for breakfast, brunch, 

or a quick & unique homemade gift. 

Vegan Yum Yum Sammich

*Prep time: 5 mins  *Cook Time:  15 minutes  *Serves: 2

Vegan Portobello and Avacado Sandwich 

Ingredients

Vegan sliced bread 

(Arnold makes a yummy multigrain vegan bread)

Vegan Pesto

1 Avocado

Baby Spinach

1/2 cup cooking sherry

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 cloves garlic, minced

8 small portobello caps

Step 1: Toast your bread slices. While they are toasting we'll start the portabellos. 

Step 2: Pour sherry, soy sauce and balsamic vinegar into a large frypan. Add minced garlic, mix it all together.

Step 3: Place portobello caps upside-down in the pan, spoon the sherry mixture into the mushroom caps. 

Step 4: Cover pan (you can use tin foil if you don't have a glass cover). Cook over medium-low 10-12 minutes. 

Step 5: Assemble your sammich! 

Cover both slices in pesto. Lay some spinach over one slice of bread, then add 4 mushroom caps, still upside-down. Throw on some avocado slices, drizzle some of the sherry mixture onto the sandwich, then top it all off with the remaining slice of bread and set with a toothpick. 

This is the most delicious sammich ever. 

Try it, then tell me otherwise. 

Enjoy!

Vegan Earl Grey Cupcakes

*Prep time: 10 mins  *Cook Time:  17 minutes  *Yeilds 8 cupcakes

Vegan Earl Grey Cupcakes

Ingredients

1 cup Sugar

1/2 cup Earth Balance Margarine 

2 Egg Replacer 

(3 tsp enerG egg replacer whisked with 4 tbsp hot water)

1 1/2 cup Unbleached All Purpose Flour

1 tsp Baking Powder

2 Bags of Earl Gray Tea 

1/2 cup Soy Milk

Step 1: Preheat oven to 350. Line cupcake pan with liners. 

Step 2: Beat margarine until creamy. Add sugar and beat until fluffy.

Step 3: Add egg replacer making sure it mixes in well.

Step 4: In a separate bowl mix together dry ingredients, including tea leaves. Just cut off the tops of the bags and dump the tea leaves in. 

Step 5: Add half of the dry mix to the wet, then add the soy milk. Mix completely and then add the remaining dry mix and stir in. 

Step 6: Fill liners 2/3 full. Bake 17 minutes or until cake tester comes out clean.

I actually like these without frosting, it takes away from the Earl Grayness of it. 

But if you want frosting go with lemon icing or an agave flavored glaze. 

Enjoy!