Chocolate Pumpkin Loaf

This is so delicious and moist I've made it twice in the last 3 weeks.

I found this recipe on the Post Punk Kitchen blog - one of the blogs I follow on a regular basis. The only thing I did different was to add 1/2 cup chopped walnuts! Yummy! Go get the recipe, you won't be sorry! I do believe you could use the batter for muffins, or small loaf pans to make nice gifts.

Green Chile Cornbread

Yesterday the weather was cool and my daughter had requested Red Beans and Rice for dinner. About an hour before we ate I decided that some cornbread would be delicious with dinner. The original recipe can be found at Simply Recipes, but this is my vegan version. It is so good and makes a large skillet so there will be leftovers! Enjoy!

• 1 cup plus 2 tablespoons cornmeal
• 1 cup all purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1/2 cup (1 stick) softened Earth Balance vegan butter
• 1/2 cup Toffuti sour cream
• 2 egg replacement (Ener-G)
• 1 3/4 cups soy milk
• 2 7-ounce cans of chopped green chiles, drained)
• 1 cup frozen corn
• 1 cup shredded cheddar (Diaya - 4 ounces)

Preheat oven to 400°F. Add about a tablespoon canola oil to a large cast iron (mine is 10 5/8 inch) skillet. Put skillet in oven to be getting hot.


In a medium bowl mix the cornmeal, flour, salt, baking powder and baking soda.

In a separate bowl, beat the softened butter and sugar.

Beat the sour cream and eggs to the butter sugar mixture.

Add the milk and the dry ingredients, a third at a time and alternating wet/dry.

Mix in the green chiles, corn, and shredded cheese.

Take hot skillet (be careful) out of oven and pour off any extra oil. Pour mixture into prepared skillet. Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.

Makes about 12 serving pieces.

Fall Minestrone

I'm still on a soup kick, this was dinner on Sunday night. You probably have most of these ingredients at home and remember how healthy kale is for you!!! Leftovers are dinner tonight. Fix some cornbread or your favorite dipping bread to go with this. Yummy!

• 1 tablespoon canola oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 2 1/2 cups (3/4-inch) cubed peeled butternut squash
• 2 1/2 cups (3/4-inch) cubed peeled baking potato
• 1 can cut green beans 
• 1/2 cup diced carrot
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 cups chopped kale
• 1/2 cup uncooked orzo (rice-shaped pasta)
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• Garnish: a few shakes of vegan parm cheese

forgot to include the orzo in the pic

Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.