364. pumpkin kibbeh.


I got Vegan Eats World for christmas, and as excited as I am too cook from a new book, I’m also extremely overwhelmed by it. It calls for alot of  ingredients I don’t normally have on hand, as well as take a little bit more elbow grease than my usual recipes. And alot of the things in there I have never even heard of – but thats not going to stop me! I decided I need to just pick a recipe and cook it. And tonight my cousin came over and we chose the pumpkin kibbeh. I never even heard of kibbeh, but we followed the directions and went to town. And it was good! It is two layers of pumpkin/bulgur/onion mixture, with an onion/walnut filling sandwiched between the two layers. It called for a cashew yogurt sauce that I didn’t make because I didn’t have any soy yogurt –  we did some research later to find out what exactly is kibbeh, how do you say it, and how is it normally prepared. We learned that it is sometimes fried like falafel, which I can see, because all the bulgur reminded me of falafel. Which also made me think this would be good with something creamy – like hummus. AND we read that it is traditionally served with hummus! So i wasn’t too far off.  This took a bit more time than I would usually spend on dinner, but it was a saturday, im on staycation and it was worth it. I also think this would be a great potluck dish! Oh, the recipe called for pumpkin, but I had butternut squash on hand, and that seemed to work just fine.

have you ever had kibbeh before? what is it like? is this far from the real thing?

278. pumpkin pecan donuts.

I made donuts! and pumpkin ones to boot!

Thanks for the recipe tracy! I followed her recipe, only I veganized it using earth balance and soymilk for the milk and butter in the frosting and powdered egg replacer for the egg in the batter. Mine are minis. I baked them for 11 minutes. They were pretty darn tasty!

261. pumpkin pie smoothie

I think its about that time where we start to put pumpkin in everything…

This morning it was our smoothie!

1 cup almond milk
1 frozen banana
1/2 cup canned pumpkin
1/2 T flax (optional)
1/2 tspn pumpkin pie spice
1 T your favorite protien powder
cinnamon for sprinkling on top

Blend it and enjoy.

26. pumpkin donut holes.

I’m going to a little party tomorrow night so I scoured my pinterest boards and found these donut holes that looked good and seemed easy to veganize.  Also they were baked, not fried; I don’t feel like dealing with deep frying things at home. Seems like a mess. So milo and I tried them out. While they are very good, I don’t think they aren’t quite a donut hole  –  but more like a baked yummy round ball of pumpkin goodness covered in cinnamon and sugar. Call it what you want. They definitely taste good.


For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
Egg replacer for one egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup almond milk

For Coating
1/2 stick earth balance, melted
2/3 cup granulated sugar
2 tablespoons cinnamon


Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.