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

Birthday Wish List

August is my birthday month (yes, I am about as much a Leo as they come!) and now my loved ones have begun asking what I would like. Last year I posted a wish list, mostly because that's just what bloggers do, right? They post pictures of beautiful, inspiring things they wish they could have. I didn't actually think I would get everything on the list!

It was too much! Too much love!

So this year my list is a little bit different.

I don't know if you know this about me yet, but I love animals. I have changed my life to help better their lives and champion their cause. I just know in my soul that animals are special creatures, with little personalities and experiences. They deserve our compassion, kindness, and respect.

Plus they're just so cute!

So if you are interested in getting a gift (for me, for anyone!), these are my favorite causes:

1. The Gentle Barn--Their mission is to rescue, rehabilitate, and give sanctuary to abused animals. They have baby horses, cows, goats, birds, dogs, and more! You can sponsor an animal, buy bales of hay for food, or just make a donation. If you're in Southern California, you can also visit on Sundays!

2. Beagle Freedom Project--This organization is run by amazing, brave, strong people who work to save beagles who have been used for animal experimentation in labs around the world. They heal them, take care for them, show them love for the first time, and find them forever homes. We adopted our own Walden from them. You can donate to help save other puppies, or even adopt a little love of your own!

3. Buy Cruelty Free--It makes me so sad that companies will still do cosmetic testing on animals. It is cruel and unnecessary, and the only way there will ever be a change is if we show companies that we will not support their products until they are kind. Look for the leaping bunny, choose a cruelty-free product, and you will save lives! I can't think of a better gift.

Alright, I'm getting off my soap box. Go cuddle a creature and have a wonderful day!

♥ Shannon

Downtown LA: Part I -- Juice Crafters

It takes a lot to get me out of my apartment. I am really, really content watching reruns on Netflix whilst curled up with my cat. But I have been trying to change that by going on mandatory adventures. And it has been awesome.

This week, Forest and I took the metro to Downtown L.A.--it was the best. We started out with lemon cayenne shots at Juice Crafters followed by crazy delicious shakes ("Talk O' The Town"--so chocolatey and perfect!!).

I get giddy when I find a juice bar and this one is probably my favorite so far. Love love love.

You can check out my outfit from the day here!

♥ Shannon

Fall Recipe Round-Up

Happy October! I'm not going to lie, this is about when I start getting very, very excited about holidays. And while there apparently is no Autumn in Los Angeles, I will still be enjoying pumpkin until they tell me to stop!

Here are some of my favorite fall recipes from last year:

1. This dreamy pumpkin smoothie is so yummy (and perfect if you, too, are still experiencing hot weather!)

2. Warm up your mornings with yummy coconut oatmeal!

3. Buckwheat Pumpkin Pancakes topped with Agave & Earth Balance--these are seriously good.

4. Pumpkin muffins with chocolate morsels? Yes. Yes yes yes.

5. This Autumn Punch recipe is perfect for romantic dinners or visiting with friends. Enjoy!

♥ 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

Earth Day Round-Up

It's Earth Day, loves, which is a special reminder to be thoughtful about how we live on this earth. Here are a few pretty things to get you started.

1. Go green with plants! Plants are amazing for our health and happiness. I'm in love with this easy-to-care-for succulent wall. 

2. Support artists! How adorable is this Terrarium Print from Small Talk Studio??

3. Buy handmade. This wall art is made from re-purposed wood--LOVE.

4. Not quite vegan yet? That's okay--no one will know the difference with cupcakes and pastries! These rosewater cupcakes are gorgeous and delightful. Check out 25 more recipes here!

5. I beg of you, buy cruelty free products. Our beagle, Walden, was tested on for 5 years; Beagles are chosen for testing because they are the sweetest dogs. Don't turn your cheek--puppies are abused and mutilated. Don't support companies that would let that happen.

Each small step makes a huge difference! What step will you take?

If nothing else, just go outside for a little bit and enjoy the gifts our amazing planet has to give.

♥ 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

Valentine's Day: Not just for lovers!

There are a lot of people out there who hate on Valentine's Day, calling it a hallmark holiday, or feeling overwhelmed by their lack-of-significant-other. Well it just shouldn't be so! Allow me to illustrate why, via Instagram:

True, I was able to sneak in some cuddle time with my lover, but it was during a nap because he had class all day. Was I going to let that get me down? Never!

My sisters and I had a date. Bonnie had us over for dinner and a movie (she had never seen Love Actually, can you believe it?), Forest brought cherry Moscato and amazing vegan Red Velvet cupcakes & cake pops (eeep!). My mom sent us each a matching love shirt, as well as puppy love in the form of Doodles Weaver, Bonnie's little chihuahua-werewolf mix.

I think the most touching part of the day was when my dad surprised me with a Valentine card made out to his daughter and son-in-law.

Think of Valentine's Day as an excuse to have frilly fun just for the sake of it! Dote on friends, family, pets, and yes, if you have them, lovers. Who cares if it's a "Hallmark Holiday"--it's a chance to celebrate!

Now, if you missed your chance, fear not, for today is the Feast of Lupercalia! Now go offer your libations to the gods and have fun!

♥ 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

Vegan Candy

Halloween starts a tricky season for vegans--candy, baked goods, Thanksgiving dinner....very animal-filled. But with a little planning and research, you too can be cruelty-free this holiday season! To start, here are some popular vegan candies. Trick or treat with them, put them in jars for a spooky table setting, or just enjoy as a sweet treat from time to time.

Now, I'm not saying these are filled with particularly nutritious content, but at least they don't have cow hooves or pig stomach in them. Check out a larger list--which includes chocolate!--here. 

Oh, and Oreos and Nutter Butters are also vegan. Just sayin'. 

♥ 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

Easy Vanilla Bourbon Cupcakes

And they're vegan, baby!

There are a ton of recipes for cupcakes from scratch, but every now and then you need a quick and easy fix! Trader Joe's mixes are made of natural ingredients, and if I can pull these off, anyone can.

Free recipe card from vol.25

Here's how to veganize these:

Trader Joe's Vanilla Cake & Baking Mix calls for...
--1 Full Package of Mix
--2 Large Eggs 1/2 Cup Vanilla Soy Yogurt
--1 Stick Melted Butter 1/2 Cup Earth Balance
--1 Cup Cold Milk 1 Cup Cold Milk Replacement*

*I have used both Coconut Milk and Almond Milk--both are sweet and bake really well.

Baker Josef's (aka Trader Joe's) White Frosting Mix calls for...
--White Frosting Mix
--1 cube unsalted butter 1/2 Cup Earth Balance
--2-2.5 TBS hot water

I suggest two boxes of the frosting mix to top 18 cupcakes. Or the cakes taste ridiculously good when they're still warm topped with a little Earth Balance. Yes yes yes.

Enjoy the kind life, friends!

♥ Shannon