Vegan Pumpkin Nut Muffins

Cooking vegan/vegetarian food for Thanksgiving is not as difficult as it once was. And in some cases, like this  delicious recipe, the recipes are better than conventional ones!

This recipe is courtesy of Doron Petersan, of Sticky Fingers Sweets and Eats.

Ingredients:

1/3 c non hydrogenated vegan margarine

2/3 c sugar

3/4 c canned pumpkin

1 t vanilla

1/2 c non dairy milk

1/4 c oil

2 T water

1 T molasses

1 1/4 c all purpose flour

1 c whole wheat pastry flour

1 1/2 t baking powder

1/2 t baking soda

1 t cinnamon

1/4 t nutmeg

1/4 t ground ginger

1/4 t salt

1/2 c toasted pumpkin seeds

1/2 c walnuts, toasted and chopped

Preparation:

Preheat oven to 350 degrees.

Line a muffin tin with liners.

In a mixer, cream margarine and sugar with paddle attachment.

Scrape the bottom of the bowl down and add pumpkin. Mix.

In a small bowl, whisk together the vanilla, oil, soymilk, water, and molasses. Add to the sugar mixture and mix until combined.

In a large bowl, combine flours, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Add to the wet ingredients until just mixed. Do not over mix. Fold in the pumpkin seeds and walnuts, by hand.

Fill muffin cups 2/3 full.

Bake for 20 minutes or until toothpick inserted into the center of each muffin comes out clean.

Enjoy!

Thanksgiving Tree for Kids

Thanksgiving Tree

When the turkey is history and the kids are restless, here is a craft from Amanda at iVillage.com that is easy and also has a great message!

You will need: 

Poster board

Construction Paper

Scissors

Glue

Marker, Crayons or Colored Pencils

How to do it:

Cut a piece of brown construction paper into the shape of a tree trunk with branches. Glue the tree trunk to the poster board. Help the kids trace their hands onto the construction paper. In each hand, let them write things they are thankful for (or write for them) and cut out the hands. Glue the hands on the branches as leaves".

Happy Thanksgiving!

Gluten Free Macaroni and Cheese!

Gluten Free Holidays

Holidays are a wonderful time to gather together and share in the joy of family. This means FOOD! If you have a gluten allergy or sensitivity in your family, try this awesome baked mac and cheese recipe...they are shure to thank you!

Ingredients:

For the casserole:

12 oz gluten free penne pasta

For the sauce:

2 T light olive oil or butter

2 T sweet rice flour

2 1/2 c milk or soy milk

1 1/2 c shredded aged sharp or mellow cheddar cheese

3/4 c small curd cottage cheese

1/2 t sea salt

1/2 t Dijon or honey mustard

1/4 t freshly grated nutmeg

1-2 T dry sherry or white wine

For the topping:

1 c Crunchy Gluten Free Bread Crumbs

Sprinkle of dried basil and parsley

Instructions:

To pre cook pasta, bring a large pot of salted water to a rolling boil and partially cook the pasta- just to al dente. Drain pasta and rinse under cold water. Set aside.

In a sauce pan, heat olive oil to medium heat and whisk in flour. Cook for about 10 seconds and slowly add in milk. Keep stirring and bring it to a bubble and reduce heat to low. Add cheese, cottage cheese, nutmeg, salt and mustard. Stir. Add sherry or wine. Continue stirring and heating until the cheese melts, a couple of minutes. Remove from heat and set aside.

Pre heat oven to 350 degrees F.

Combine pasta and cheese sauce. Stir,

Sprinkle top of casserole with breadcrumbs and basil.

Bake at 350 for about 25 minutes until heated through.

Serves 4.

Thanks to the wonderful goddess at glutenfreegoddess.blogspot.com for this amazing recipe!