Easy Vegan Gluten Free Pumpkin Bread

This is my favorite fall recipe ever. I love pumpkin bread so much. Like, so much. I like to make mini muffins and every morning I make a hot cup of tea and enjoy it with two mini muffins while I read magazines and cuddle under a soft throw. I highly recommend this activity for instant coziness.

The great thing about this recipe is that you can make it in a toaster oven--very convenient for energy saving or multi-tasking! Plus it's just so cute.

Ingredients:
1 3/4 cup GF flour (I use Bob's Red Mill All Purpose GF Flour)
3/4 tsp Guar Gum or Xantham Gum (this may change according to the package directions on your flour)
1 cup packed brown sugar
1/3 cup vegan white sugar
1 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1 cup pumpkin puree
1/2 cup Earth Balance, slightly melted
1/3 cup almond/coconut/flax/hemp milk
1/2 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease your pan.
3. Stir dry ingredients together.
4. Add in wet ingredients.
5. Fold in chocolate chips.
6. Bake!

For a bread pan, bake for 1 hour 5 minutes. Yields one loaf.
For muffins, bake for 25 minutes. Yields one dozen muffins.
For mini muffins, back for 20 minutes. Yields three dozen mini muffins.

Store in an air-tight container for up to a week. Mini muffins can also be frozen and eaten later!

♥ Shannon

Happy New Year!!

Happy New Year, my friends!!

My New Year's Eve consisted of learning how to snow ski (I felt very close to mortality that day--I've left the mountain with a new perspective on life!), dinner for twenty-two family members followed by silly board games and home videos, desperately trying to stay awake until midnight (success thanks to PSY's Opa Gagnam Style), a champagne toast, fireworks, then desperately trying to stay awake until California midnight so I could wish my littlest sister a Happy New Year.

It was perfect.

Tall-n-Skinny Font courtesy of A Beautiful Mess!

Now, onto the champagne toast. I was inspired by this party from Hostess with the Mostess.

I placed rock candy into flat champagne glasses then poured the champagne over the candy. This worked well with our sparkling cider drinkers, too!

The candy dipped in champagne was so yummy, and the last bit of drink had crystals left in the bottom for an extra sweet finish!

What did you do for New Year's Eve?

♥ Shannon

Peaches Jubilee

I want to share a very magical recipe with you, courtesy of my genius mother. I call it Peaches Jubilee.

Ingredients:
1 TBS coconut oil
1 TBS pecans
2 organic peaches, gently chopped
5 jubilee cherries, halved
1 TBS agave or brown sugar
1 dash cayenne
2 cups vanilla soy or coconut ice cream

Directions:
In a skillet, warm coconut oil. Add pecans & heat for 2 minutes. Add peaches & cherries; cook until warmed through, about 5 minutes. Add agave and cayenne. Mix completely. Top ice cream with peach mixture and serve immediately. Share with loved ones. Yields 2 servings.

It is so good. Trust me.

♥ Shannon

My 4th of July Cocktail

#15 on my list of 28 Before 28 is to invent a delicious new cocktail. Mission Accomplished. May I introduce the Lexington and Concord*.

Here's the recipe:
1 small dollop Raspberry Syrup (see below)
1 shot iced Vodka
1 shot Sparkling Lemonade
Blueberry Garnish

For the Raspberry Syrup:
1/2 cup organic sugar
1/2 cup water
3/4 cup organic raspberries (frozen or fresh)

Pour sugar and water into a saucepan and bring to boil until sugar dissolves (about five minutes). Add raspberries. Return to boil. Reduce heat and simmer 10 minutes, stirring occasionally. Pour into jar and allow to cool. Yields 1/2 cup.

Drip the chilled syrup into the bottom of a martini glass. In a second glass, pre-mix the vodka and lemonade, stirring slowly. Tilt the martini glass to the side and gently pour in the vodka and lemonade, taking care not to stir up the syrup. Garnish with three blueberries, preferably on a sexy toothpick, but floating works too. Enjoy!

It tastes like freedom and it's got a kick, just like the shot heard around the world.

*Naming credit goes to Matthew. Other options:
--Baby You're a Firework
--13 Gunshots
--Stars and Stripes Forever

♥ Shannon

4th of July BBQ Inspiration

Happy 4th of July, friends! (And Happy Independence Day, fellow Americans!) Getting ready to have some BBQ and poolside fun today, so I thought I'd share the recipes we'll be using today!

1. Gluten-Free & Vegan S'mores Bites
2. Chocolate and Vanilla Cake Pops
3. Patriotic Berries
4. Summer Berry Sorbet Popsicle
5. 4th of July Cocktail
6. Mean Green Edamame Soy Burger

Ooohhhh baby yes. I love delicious food!!! Have a happy safe day, wherever you are in the world!

♥ Shannon

Happy May Day!

Happy May Day! I love how warm the weather has been! It makes me want to try out this recipe from The Kitchy Kitchen. Amazing!

♥ Shannon

Top o' the Mornin' To Ya!

You're in for a real treat today, ma' darlin's. I've got recipes for Irish Coffee--made with a recipe for dairy-free Bailey's Irish Cream, and some Blarney Scones. And they're all plant-based and planet friendly (read: vegan!). And they are freakin' fantastic. You're welcome.

Blarney Scones
Yields 6-8 medium-sized scones

Ingredients:
2 cups flour
1 tablespoon baking powder
3 teaspoons (vegan) sugar
1 teaspoon crushed salt
3 tablespoons Earth Balance, room temperature
1/2-3/4 cup Almond Milk

Preheat oven to 350 degrees F. Place a baking sheet lined with aluminum foil in the oven to warm.

Mix the flour, baking powder, sugar, and salt into a mixing bowl. Use your fingertips to work the Earth Balance into the dry ingredients until the Earth Balance is no longer clumpy.

Working the mixture as little as possible, add 1/2 cup Almond Milk and mix until it forms into a soft, sticky ball. Add more Almond Milk if needed to reach desired consistency.

Place the dough on a lightly floured work surface. Using a floured rolling pin, gently roll the dough to a 1-inch thick slab. From here, you may use a biscuit cutter to create circular biscuits or a pizza cutter or knife to create triangles (shown). Cut out your individual biscuits.

Remove baking tray from the oven and arrange the scones on it. Bake 8 minutes, turn over, and bake another 4 minutes until lightly golden.

Serve with melted Earth Balance and Agave Nectar, or top with vegan whipped cream.

If you have leftovers, reheat at 350 degrees F or until warmed through. Enjoy!
Recipe adapted from here.

Vegan Irish Coffee

Ingredients:
1 ounce vegan Bailey's (below)
2 teaspoons brown sugar
1 cup freshly brewed coffee
3 dollops homemade vegan whipped cream

Pour the Bailey's into a warmed mug. Add brown sugar (if desired). Slowly add the freshly brewed coffee while continuously mixing the liquid. All of the sugar should be dissolved. Add the whipped cream slowly--it will float just beneath the surface and it will be divine. You'll see. You can also mix it into the coffee for a smooth drink. Enjoy!

I always use this recipe for whipped cream. I am in love with Organic Authority for giving this to me. So easy and sooo delicious!

I discovered White Russian cocktails right before I went vegan and I was pretty bummed out to lose such a delicious drink. No longer! Here is a delightful and easy recipe for Vegan Bailey's Irish Cream.

Vegan Bailey's Irish Cream

Ingredients:

1 can of coconut milk
1/4 cup vegan chocolate chips
2 tablespoons brown sugar
2 teaspoons vanilla extract
3/4 cup Jameson Irish Whiskey

Scoop the thick white top of the coconut milk into a mixing bowl. Pour the remaining liquid into a small saucepan and place over medium heat. Add chocolate chips, stirring frequently until melted. Pour chocolate mixture into remaining coconut milk. Add vanilla extract and whiskey. Keep refrigerated in a dark bottle.

It's delicious in Irish Coffee or pour it over the rocks with a dash of Almond Milk for a smooth White Russian. Sooo good!

One more thing....

In Ireland it is said that kissing the Blarney Stone will bequeath one with the gift of eloquence. In order to do this, you must climb a high tower, lay on your back suspended over a staggering drop, lay backwards, and kiss the stone. Naturally, I was all over it. Of course, I tried to reach the furthest away from the center of the stone I could. Who knows what that stone's previous dalliances entailed.

It was worth it! If you're ever in Blarney, I say go for it. Then buy yourself a magnet that says "So stone me! I kissed it!".

Happy St. Patrick's Day, ma' hearts!

♥ Shannon

I am addicted!

I seriously cannot stop eating this salad. Oh my word, the flavors are divine.

To make the salad, throw together a bowl of kale, chopped heart of palm, cherry tomatoes, chopped brussel sprouts, and nutritional yeast.

For the magical dressing, mix together some olive oil, minced garlic, dijon mustard, and lemon juice. Salt and pepper to taste.

It's sooo freaking good. The flavors are silly. Even Matt eats it (victory!!).

♥ Shannon

Spinach Artichoke Dip

Confession: sometimes I just like to whip this up for myself and eat it.

All of it.

It's so easy and so not bad for you!!

Ingredients:
10 ounces (one bag) spinach
1 tablespoon olive oil
14.5 ounces (one can) artichoke hearts
2 tablespoons vegan mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
1-2 teaspoons hot sauce
1 teaspoon Italian Seasoning
Salt & Pepper to taste

Directions:
1. In frying pan, heat oil over med-high heat. Add spinach. Sauté until slightly wilted (3-5 minutes).

2. Put spinach and the rest of the ingredients into food processor or blender. Pulse until desired creaminess. Add salt and pepper to taste.

Yields about 2 cups of dip. I suggest serving it with chips or toasted bread. If you're feeling really fancy (Thanksgiving appetizers anyone?), serve with breadsticks and oil-cured olives. Yum!

And since there is no cheese or mayonnaise, it's super low in fat--but still delicious! Another win for vegan cuisine!

♥ Shannon

Vegan Pumpkin Recipe

Today's post is brought to you by Jade from Spirit of the People. It looks so delicious! I'll just get right to it.

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Happy Early Halloween everybody! I am so very happy that Shannon is letting me share one of my favorite pumpkin recipes - Vegan Chocolate Chip Pumpkin Muffins! Trust me, they are fabulous!

I make these muffins all of the time. They are my go-to breakfast treat, but I especially love them around Halloween and the fall. Also, it doesn't hurt that they are so easy to make.

This recipe is a modified version of Isa Chandra Moskowitz's "The Best Pumpkin Muffins" which can be found in her cookbook Vegan with a Vengeance. She is a wizard in the kitchen! I hope that you enjoy these punkin treats as much as I do. They would be ideal for a work function or a fall brunch.

What you will need:

Dry Ingredients

1 3/4 cups all-purpose flour

1 1/4 cups sugar (make sure the sugar is vegan)

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Wet Ingredients

1 cup pureed pumpkin

1/2 cup soy or coconut milk

1/2 cup vegetable or sunflower oil

2 tablespoons molasses

2/3 or 1 cup vegan chocolate chips, your preference (not pictured)

Preheat oven to 400 degree F. Lightly grease a twelve-muffin tin, or as I did, you can use fun, festive Halloween inspired tin liners. I spray them with oil to make sure I get the entire muffin out. I’m greedy like that.

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy or coconut milk, oil, and molasses. Pour the wet ingredients into the dry, mix, add the chocolate chips, and then stir until they are incorporated throughout.

Fill the muffin cups two-thirds full. 

Bake for 17-20 minutes, until a toothpick or knife inserted in the center comes out clean. (Watch your muffins because you don't want to end up like me. I let mine brown a little too much.)

Voila! Happy Eating and Trick or Treating!

P.S. Shannon posted about vegan candy a little earlier in October. Well, I thought I would share one of my favorites – Annie’s Organic Bunny Fruit Snacks. You can buy these at Kroger on the Halloween aisle. A bag contains Summer Strawberry and Berry Patch packs. Kids and adults will love them.

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Thank you so much for this recipe, Jade--I can't wait to use it, like, every day until June....

Make sure you visit Jade's online shoppe, Spirit of the People. I particularly like her little fish brooch!

♥ Shannon

Delicious Pumpkin Pancakes

I love pumpkin pancakes this time of year. They are so easy to make--and the beauty is that the pumpkin is what makes them vegan--use it as an egg substitute for delicious pancakes that are crispy on the outside and fluffy on the inside.

So here's what you do: your favorite pancake mix, but substitute 1/4 cup pumpkin for 1 egg. If the recipe calls for milk, use your favorite milk substitute (I like almond or coconut milk). Top these babies with some melted Earth Balance and a bit of Agave Nectar or Maple Syrup. Delicious!

♥ Shannon

Autumn Punch from Dancers and Dreamers

I am so excited about this post today from Hanna--not only is it beautiful, it looks absolutely delicious and perfect for fall! Enjoy!

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Hi there Little Luck Tree readers! My name is Hanna from Dancers and Dreamers and I am sponsoring Shannon's blog this month. I love sharing yummy recipes (probably because I like eating so much), so I decided to show you this one for hot punch.

As everyone knows, autumn is the time for walks outside in the crisp and cold air (the kind that makes your cheeks go red). Ever since I can remember, on special occasions, we would snuggle up with some blankets and drink something hot like this punch to get warm again once we were back at home. It is also a great drink if you have some guests coming over because it makes your home smell so delicious (and it is super-easy, too!). Even children can drink it because it is alcohol-free.

Here's the recipe:

Ingredients: 1 litre grape juice, 1 litre blackcurrant juice, 1 apple, 2 oranges, sugar, cinnamon, cloves.

Chop the apple and one of the oranges into cubes. Mix the juice and the chopped fruits and flavor it with sugar, cinnamon and cloves (I added about five) to your liking. Squash the second orange and put the juice in with the other ingredients. Bring everything to a simmer (it doesn't have to boil!). Once it is hot, your punch is finished!

PS: You can also add some red wine if you want to, both versions taste delicious. Cheers!

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Thank you so much, Hanna--I simply cannot wait to try out this recipe. It seems so perfect for a Halloween Party or a Harvest Dinner, don't you think? Be sure to check out Dancers and Dreamers--Hanna has put together a fun autumn mixtape for you--and even great DIY for your mixtape cover!

♥ Shannon

Dreamy Pumpkin Smoothie

I love pumpkin, okay? I love pumpkin seeds, pumpkin pie, pumpkin spice...everything. And you know what? I don't feel bad about that, because pumpkin is so good for you: Vitamin A, Vitamin C, beta-carotene, potassium...oh so many delights. So you can have one of these and think of it as a healthy treat!

Ingredients:
1 cup coconut ice cream (look, you can use soy, but it's just not quite as good!)
1/4 cup pumpkin puree (perhaps more, if it pleases you)
1/4-1/2 cup coconut milk
1 TBS agave or maple syrup
1-2 tsp pumpkin pie spice

Step 1: Blend ingredients, using as much coconut milk and spice as you like
Step 2: Drink and savor, my friends

It's like pumpkin pie in a cool, creamy cup. Feel free to top with roasted pecans or shredded coconut--this is a real treat for your tastebuds. Bonus: it's vegan--no animals were harmed in the making of this smoothie!

♥ Shannon

Coconut Oatmeal

On crisp fall mornings, I love to warm up with some hearty oatmeal. My favorite thing to do is sweeten it with shredded coconut and top it with fall spices. Good and good for you!!

Here's the recipe:

Ingredients:

1 serving oatmeal

1/2 cup shredded coconut

1 dash nutmeg

1 dash cinnamon

Optional: nuts, raisins, favorite toppings

1. Prepare your favorite oatmeal as instructed (may I recommend McCann's Irish Oatmeal?)

2. For every serving, add 1/2 cup shredded coconut

3. Simmer for 3-5 minutes, stirring lovingly, then remove from heat

4. Add 1 dash nutmeg and 1 dash cinnamon (2 dashes of pumpkin spice will also do! yum!)

5. Top with any favorites--I love walnuts and a splash of coconut milk

Oooohhh it's so easy to be vegan sometimes! Enjoy!

Also, did you see the first Blogiversary Giveaway? Only four days til fall....

♥ Shannon