Tag Archives: Vegan Gluten-free

Pumpkin Spider Web Donuts

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It’s tradition for me to fly out to Vegas every Fall to spend quality girl time with my dear friend/beauty professional/plant-based nutritionist/writer, Ashley Diana, and to collaborate on some fun Halloween recipes!  This is our third year and going strong.  Normally, our Halloween Extravaganza includes a gazillion recipes for you to put on a fabulous party, but this year we kept it simple and are thrilled to bring to you four amazingly delicious and easy recipes that you could actually enjoy all year long, so long as you have pumpkin spice and a can of pumpkin puree in your pantry ;-).

Pumpkin Spider Web Donuts, Spider Egg Donuts Holes, Pumpkin Spice Cashew Milk, and a Goulish Martini.

Why the short menu this year?  So many exciting things are happening in our lives!  Ashley is expecting a baby in just a few weeks, she just launched her Marvelous Milkshakes at Violet’s Vegan Restaurant, and in addition to my business growing (workin’ my magic in the kitchen pretty much 24/7), planning for my brand relaunch from My Eclectic Kitchen to Yvonne’s Vegan Kitchen, I flew out to celebrate the arrival of Ashley’s baby.

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Ashley’s closest friends and I put on the most beautiful baby shower, and I almost can’t believe I made all the desserts, including a 2-tiered cake.  It was a jam-packed weekend filled with so much love, boisterous laughter, and delicious food, leaving us feeling like superheros when all was said and done.

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So, let’s begin.  Here’s how it works.  She and I brainstorm ideas, I create the actual recipe, and Ashley styles, photographs, and edits the photos. #TeamWork

I actually make these donuts and sell them around Los Angeles in the fall.  If you feel like just picking up a donut, click here to find out which stores carry my goods.  Give them a call first to see if they have any more in stock.  Lastly, if you want to make this recipe into donut holes, check out our Spider Egg Donut Hole recipe, here!

Hope you enjoy!

 

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PUMPKIN SPIDER WEB DONUTS

Time: 45 minutes

Yields: 7 Donuts

INGREDIENTS

    • 2T + ½ Cup Oat Flour
    • 1/2 Cup Potato Starch
    • 2 Tablespoons Arrowroot flour
    • ½ teaspoon xanthan gum
    • ¼ teaspoon sea salt
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ Cup coconut sugar
    • 1 Tablespoon flax meal
    • 1/2 teaspoon + 1/8 tsp pumpkin pie spice
    • ¼ Cup Pumpkin puree
    • ¼ Cup oil Grapeseed or almond butter(smooth)
    • ¼ Cup filtered water
    • 1/2 teaspoon vanilla extract

Chocolate coating

  • 2 cups chocolate chips
  • 3-4 Tbsp coconut oil

DIRECTIONS

  1. Preheat oven at 350 degrees F.
  2. In a medium bowl, add all the ingredients together and mix until combined
  3. Scoop batter into donut pan and bake for 12 mins
  4. Allow donuts to cool completely
  5. Place chocolate chips and coconut oil into a deep small bowl. Place in microwave and cook for 35 seconds. Remove bowl, mix the chocolate and oil together, then place back in the microwave for 35 more seconds. Mix completely.
  6. Line a cookie sheet with parchment paper. Dip each donuts, allowing excess chocolate to fall back into bowl and place the chocolate-coated donuts onto parchment paper.
  7. Allow the donuts to set in refrigerator for about 30 minutes.
  8. Decorate with decorator icing. Can buy it from the store or make it with 1cup powdered sugar and about a Tbsp water.

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Kabocha Squash and Ginger Soup

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My favorite meals during the colder months are soups.  They are soothing, comforting, and nourishing, not to mention easy to make.

In the Fall, I enjoy having a centerpiece of a variety of squash on my dining table, and when it comes to actually eating the squash, I especially enjoy kabocha squash.  It’s so versatile, and I don’t even have to peel it.  With the kabocha squash, I can make yellow curry, stewed vegetables, casseroles, and soups.

Kabocha squash is full of goodness!  It is a good source of iron, vitamin C, some B vitamins, and fiber.  Boost the fiber content by cooking the squash with the skin on.  Yes, the skin is edible!  A single cup of kabocha has 40 calories, compared to butternut squash, which has 60 calories per cup.  Additionally, kabocha has less than half of the carbs of butternut squash (7 grams vs. 16 grams).

The bright orange color of the kabocha squash’s flesh is an indication that it is high in beta carotene and other carotenoids, which is a precursor to Vitamin A in the body.  Vitamin A is important for healthy white blood cells, good immunity and for vibrant eyes, skin and hair.  A single serving of kabocha squash provides 70% of the day’s recommended requirement!

I hope you enjoy all of the benefits of this soup, as well as its Fall-inspired flavors–ginger, nutmeg, and a little kick from ground white pepper!

 

Kabocha Squash Soup

Servings: 4-6

Time: 50 minutes

Brief: This soothing kabocha squash soup is packed with soothing fall flavors – ginger, nutmeg, and a kick of ground white pepper.

Diet: V, GF, GFV, DF, SF, NF

Ingredients

Soup:

6 cups kabocha squash, seeds removed and cooked

1 1/2 tsp sea salt

1 tsp freshly ground white pepper

4 cups vegetable stock

2 Tbsp coconut nectar or maple syrup

1 tsp minced ginger

1/4 tsp nutmeg, ground

½ cup coconut cream, almond milk, or vegetable stock

1-2 drops liquid stevia, optional

 

Garnish:

Spiced Cashew Cream:

½ cup cashews, soaked overnight, rinsed and drained

¼ cup filtered water

1/2 garlic clove

3 tsp nutritional yeast

1/2 tsp Sriracha chili sauce

sea salt to taste, optional

Directions

Soup:

1. Preheat the oven to 400 degrees F.

2. Wash the kabocha squash. On a baking sheet, lined with a silpat mat or parchment paper, place the kabocha squash, and into the oven.

3. Roast for about 45 minutes or until the flesh is fork tender.

4. Slice the squash with a sharp knife, remove the seeds and scoop the flesh from the skin, measuring 6 cups. Once cooled, place the squash flesh into a blender and add 3 cups of vegetable stock, coconut nectar, and ginger. Blend until smooth. If it’s too thick to blend, add more of the stock. Pour into a pot and bring to a simmer. Stir in the remaining 1 cup vegetable stock and return to a low simmer.

5. Season with 1 tsp sea salt, ½ tsp pepper, and nutmeg. If you prefer the soup to be thinner in texture, either add coconut cream (light or heavy), almond milk, or vegetable stock. Season to taste with sea salt and white pepper. If it needs more sweetness, add 1-2 drops of liquid stevia. If you prefer it spicier, add more ground white pepper.

6. Keep warm until serving. Top with spiced cashew cream, if you desire. For the Halloween holiday, make a web by filling a condiment bottle or pastry bag (fitted with a fine tip) with cashew cream.

Spiced Cashew Cream:

1.Add all the ingredients into a blender and process until smooth. If it is too thick, thin the sauce with filtered water, 1 tablespoon at a time. Taste for seasoning. If you think it needs salt or more heat, simply add sea salt and more Sriracha.  Blend once more to give it one last mix.

2. Transfer to a squeeze bottle. Draw a spiral shape on the surface of soup; carefully drag a toothpick from the center of the spiral to the perimeter of the soup. Repeat around perimeter to create a spider web. Serve immediately.

 

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Zoodle Brains with Pumpkin Kale Pesto

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Zoodles are noodles made out of zucchini, nothing more.  Using a julienne peeler or spiralizer, the zucchini is cut into noodles.  Whenever I make zoodles, I usually dress them in a pesto or top them with marinara. This pesto has a lovely mix of basil, kale, and spinach, and because this recipe was is Fall- and Halloween-inspired, pumpkin seeds were thrown into the mix.   The end result is really delicious.

After tossing the zoodles with pumpkin kale pesto, throw in some sliced grape tomatoes for more texture and sweetness. When served with my Pink Peppercorn vegan “Goat Cheese,” it is even more satiating and scrumptious.

For a quick, raw, and satisfying meal, try this dish. You will be happy you did!

 

Zoodle Brains with Pumpkin Kale Pesto

Servings:  4

Time:  20 minutes

Diet:  V, GF, GFV, DF, SF, SRF, NF, CFNF, R

 

Ingredients

Zoodles:

4 medium zucchini

 

Pumpkin Kale Pesto:

1 cup basil leaves

¼ cup kale, stems removed

2 Tbsp spinach

¼ cup pumpkin seeds

4 Tbsp filtered water

¼ tsp sea salt

½ tsp fresh lemon juice

1 garlic clove, roughly chopped

1 shake or pinch of cayenne pepper

 

Other Ingredients:

16 grape tomatoes, sliced in half

4 orange bell peppers, optional for Halloween

 

Directions

Zoodles:

1. Make zoodles using a julienne peeler or a spiralizer. When using a julienne peeler, carefully peel the zucchini as you would a carrot, making long “noodles”. When using a spiralizer to make zoodles, follow the manufacturer’s directions.

 

Pistachio Kale Pesto:

1. Place all of the Pumpkin Kale Pesto ingredients into a food processor or blender, and pulse until fully pureed and sauce-like in consistency.

 

Bell Pepper Jack-o’-lanterns: (optional)

1. Carve faces in your peppers. To do this, cut a round section on the top of the pepper. Discard the seeds and scrape away the insides. Being very careful, begin to carve the jack-o’-lantern face. When complete, set aside.

 

Assemble:

1. Toss the zoodles with enough pesto to coat, and

a)    place onto a plate. Add about 8 grape tomato halves to the zoodles, and if you have it, a slice of Pink Peppercorn Vegan “Goat Cheese”. Serve immediately.

b)    Toss in the sliced tomatoes and stuff each bell pepper with zoodles and tomatoes, replacing the top of the pepper once filled.

 

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The “My Eclectic Kitchen” App has Arrived!!!

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Hello Friends!

I have some very exciting news!!!  The My Eclectic Kitchen cookbook app is now available for sale on iTunes! Download it here!

In the app, you will receive 120 delicious vegan and gluten-free recipes.  Search for recipes by food-type, diet (raw, nut-free, soy-free), ingredients, or by photo. Updates will be made regularly, which means that you will receive recipes as I create them!  You can find useful resources and tips, such as how to properly soak nuts, seeds, grains, and legumes; vegan and gluten-free substitutes for common cooking ingredients; most commonly used kitchen equipment; kitchen staples; and suggested articles on family, home, garden, food and drink, mind, and body.  You can even watch my cooking videos, index your favorite recipes, and shop for kitchen equipment and ingredients!

The app is not only for those with vegan and gluten-free diets, but also for those who are looking to eat healthier without compromising flavor.

It has been a true pleasure creating and sharing my recipes with you. Thank you so much to all of my readers for your continued love and support!  You help make my job of developing nutritious, gluten-free, and vegan recipes a labor of love!

Made with Love,

Yvonne

 

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