Vegan MoFo - Pumpkin Hot Toddy

I've been under the weather for a few days and was thinking some hot lemon and ginger in "toddy" form would help sooth my poor sick self. Well, sick or not, MoFo is still on my mind.

Pumpkin Hot Toddy
Serves 1

• 1/4 cup fresh lemon juice (about 1 lemon)
• 1 tablespoon sugar or agave
• 2 tablespoons pureed pumpkin
• 1 cup boiling water
• Optional add ins: fresh grated ginger, 1 tea bag, 1 shot of whiskey or rum, cinnamon stick, cloves, lemon slices or wedges

Combine lemon juice, sugar or agave and pumpkin on the bottom of a large mug. If using an optional ingredient, add it now. Pour the boiling water over and stir well. Drink immediately.

Vegan MoFo - Pumpkin Spice Almond Milk

If you're like me, you go crazy for the Silk Pumpkin Spice beverage that is available this time of year. I love it in my coffee even though I normally don't put anything in my morning caffeinated beverage.

Well, guess what? You can make it at home! The original is made with soy, but you can easily whip up a batch using nuts in your own kitchen. Watch and learn.

Pumpkin Spice Almond Milk

• 1 cup raw almonds (or other raw nut of your choice)
• 6 cups water, divided
• 2 tablespoons pumpkin puree
• 1 tablespoon Spice Blend or store bought pumpkin pie spice

Remember that time when I made nut milk? Same idea here. Start with the almonds and 2 cups of water in the blender. Blend for a good 5 minutes, until you have a pretty creamy consistency. Strain through a fine mesh strainer, reserving the milk. (A cheesecloth would probably come in handy here so you could squeeze it, but I never have one on hand.) Add the pulp to the blender and blend with 2 more cups of water. Repeat straining & blending once more with additional 2 cups water. You'll do this a total of 3 times. Reserve your pulp, covered, in the fridge (I have plans for that later).  At this point you should have 4 cups of almond milk. Reserve 2 cups of it, and store it, covered, in the fridge. Rinse your blender and strainer well. Pour your remaining 2 cups of almond milk back into the blender and blend well, strain. Now to your blender add your milk, spices and pureed pumpkin. Blend & strain, again. I know it's a pain to keep blending and straining, but look at that! You're all finished! Store your pumpkin spice beverage in a covered container in the fridge.

Definitely try it out in your coffee, it make a standard cup of coffee rich and creamy. Add sweetener of your choice, if you prefer. I promise, this will be the new star of your coffee station at your weekend autumn brunch!

VeganMoFo - Apple Bellini

I'm taking a break from pumpkins today to bring you yet another autumn inspired brunch beverage. There was some major teamwork in the kitchen this morning. We could have fed the entire building with the amount of food we cooked up. Nonetheless, it was delicious and required a nap immediately after. As you know, no brunch is complete without a bubbly drink. Have a try at this one. A bellini is traditionally made with pureed or muddled peach. Here an apple replaces the peach for a little fall flair.

Apple Bellini

• 1 medium size apple
• Prosecco
• cinnamon stick, for garnish

First you need to puree your apple. I just cut it into about 5 or 6 big pieces, put it in the food processor with a splash of water, and blend. I did not peel the skin, but you can choose to peel it if you want to. You'll need to really process it for a few minutes, it'll feel like too long, but don't worry. You want the apple as smooth as you can get it. (Alternatively, you can probably use applesauce.) You can strain your puree if you want to, but I did not. Spoon about 1 tablespoon of apple puree into a glass and fill with Prosecco. I like to keep a cinnamon stick in the glass as I drink because the scent reminds me of cider. 

VeganMoFo - Pumpkin Ginger Mimosa

Weekends for me, means brunch. All too often I find myself at Curly's, sipping a sangria, which I am perfectly happy with. However I'm itching to whip up a delicious fall brunch with pumpkin pancakes and waffles galore. Hellooo mimosa!

Pumpkin Ginger Mimosa

• 5, 1/4" slices fresh ginger
• 2 tablespoons sugar
• 2 cups water, divided
• 2 tablespoons canned pumpkin
• champagne*, chilled  

In a small sauce pan, heat ginger slices, sugar and 1 cup water. Simmer over medium-low heat to extract all ginger flavor, about 10 minutes. Strain through a fine mesh strainer and set in the fridge to chill. Meanwhile, when your ginger is simmering, mix the canned pumpkin with the remaining 1 cup of water and strain. When the ginger mixture is chilled, pour into the pumpkin mixture. Again, strain through a fine mesh strainer. The pumpkin will continue to settle, so just make sure you aren't going to get pumpkin chunks in your mimosa. Mix equal parts pumpkin ginger mixture with chilled champagne, and cheers!

*Sparkling cider or even San Pellegrino would make a fine substitute for champagne.

VeganMoFo - Pumpkin White Hot Chocolate

Guess what? I found vegan white chocolate in Whole Foods. I did! I really did! It was pretty much a miracle. As far as I know, vegan white chocolate is hard to come by unless you order it online... which is fine, but if a white chocolate craving suddenly strikes who can wait around for delivery? This white chocolate is local to NY so I'm not sure what the availability is in other Whole Foods stores. Here's what it looks like...  

The caramel color comes from the coconut sugar and even though the chocolate isn't exactly white in color, it sure does taste like white chocolate. And it is soo good. 

The moment I found this I knew what I had to do with it... white hot chocolate. I've only had white hot chocolate once, ever. I remember it being sweet and delicious. Why not try to add some pumpkin to it?

Vegan Pumpkin White Hot Chocolate

• 2-3 oz. vegan white chocolate (I used 2 of these bars, which are 1.4 oz each)
• 1 cup soy milk
• 3 tablespoons canned pumpkin
• pumpkin pie spice, for dusting

In a small sauce pan, melt the chocolate in the soy milk over medium-low heat. Add the pumpkin and whisk to incorporate. Heat through just enough so the mixture is hot, but try not to let it bubble or it will start to caramelize and burn onto your pan. The mixture is thick so if you want a thinner drink add a bit more soy milk. Pour into a mug and dust the top with pumpkin pie spice. 

VeganMoFo - Pumpkin Chai

I love me a good chai. Whether hot or iced, could there be a more perfect drink? I think not. Here's an autumnal version of the classic drink.

Pumpkin Chai

• 1-2 cups brewed black tea
• 1/4 cup canned pumpkin
• 2 cups water
• 1/12 teaspoons sugar
• 1/2 teaspoon each ground cloves, allspice, cardamom
• 1/4 teaspoon each cinnamon, nutmeg
• 1/8 teaspoon finely ground black pepper
• 1 star anise
• non-dairy milk, optional

Begin by brewing your tea, then set it aside. In a small sauce pan combine pumpkin, water, sugar and spices. Cook this mixture over medium low heat for about 10 minutes, whisking occasionally. You want the spices to infuse the pumpkin. Taste it as you go and adjust the sugar and spices to your own tastes. I don't like it very sweet so I kept the sugar low, but I like it very spicy so I actually upped the spices. (I think I upped too much- I doubled the spices and lost the pumpkin taste. Keep that in mind if you want to add more spice.)

Once your spice mixture is ready add 2 tablespoons of it to your cup and then fill with your brewed tea. I topped mine off with some warmed coconut milk.

Feel free to chill your spice mixture and enjoy your tea on the rocks.

VeganMoFo - Pumpkin Spiced Hot Cocoa

What's better than taking a walk on a chilly fall night with a steamy cup of hot cocoa to keep you warm? Make it even more comforting spiked with pumpkin flavor and the perfect blend of fall spices.

Pumpkin Spiced Hot Cocoa

• 1/4-1/2* cup Pumpkin Simple Syrup
• 1 cup soy milk
• 1 tablespoon unsweetened cocoa powder
• Dandies marshmallows & cinnamon to garnish

In a small sauce pan, warm the pumpkin syrup and soy milk over medium heat. Whisk in the cocoa powder making sure there are no lumps.  Bring to a simmer but continue to whisk so that it does not scorch. Pour into a mug and sprinkle with cinnamon. I topped mine with Dandies marshmallows but I think Sweet & Sara's pumpkin spice mallows would make this drink extra special.

*I used only 1/4 cup of pumpkin and the flavor was subtle while the texture was very smooth and creamy. Use the bigger amount if you want more pumpkin taste.

VeganMoFo - Hot Pumpkin Cider

Well here I am racking my brain to come up with pumpkin drinks for y'all. On this cool, blustery fall day cider is the first thing that comes to mind. Doesn't get more fall-ish than cider.

Hot Pumpkin Cider

• 1/2 cup canned pumpkin
• 2 cups apple juice (I juiced about 4 apples. If you don't have a juicer, feel free to use your favorite apple juice or cider. Just make sure the only ingredient is... apples.)
• 1/4 teaspoon each cinnamon, nutmeg, cloves

Combine all ingredients in a small sauce pan. Whisk over medium heat, bringing it up to a simmer. Let simmer for about 5 minutes. Pour through a fine mesh strainer and drink immediately. (Note that if this drinks sits, the pumpkin will begin to separate.)

My 12 year old brother tasted it and said, "Oh, that's really good. It tastes like pie. I like it." But then added, "I think it would taste better cold, though."

VeganMoFo - Pumpkin White Russian

Ask, and you shall receive!
Time to get your drink on with pumpkin beverage number three...

Vegan Pumpkin White Russian

• 1/8 cup vodka
• 1/8 cup coffee liqueur 
• 1/8 cup Pumpkin Spice Syrup
• 1/2 cup almond milk (I used Silk Almond)

Mix all ingredients together in a glass measuring cup. Pour over ice. Drink up, dude. 

(Be sure to check out Barnivore for your responsible vegan boozing needs.)

VeganMoFo - Pumpkin Spice Latte

Hmm, do I see a theme emerging here..? Only time will tell....
I promise this will not become a month of pumpkin beverages (unless you want that...) but this one was just begging to be made.

I'll admit that at this time of year I am one of the crazies that shell out too much moola at S'bucks (vegans- please see the link in the comments about the Starbucks version of this beverage) for a pumpkin spice latte. I guess it goes without saying that a little leftover pumpkin butter really got the wheels turning here. Who would've thought?
This homemade latte requires a few steps but is not complicated at all. You'll need to start with a simple syrup.

Pumpkin Spice Syrup

• 1/4 cup pumpkin butter 
• 1/4 cup water 
• 1 teaspoon sugar 

In small sauce pan heat all ingredients over medium heat, stirring constantly. When small bubbles form around the edges you're all set! Remove from heat and store any unused portions in a tightly covered container in the fridge.
Now for the main event...

Pumpkin Spice Latte

• 2 tablespoons Pumpkin Spice Syrup 
• 2 shots of espresso 
• 1/4 cup steamed soy milk 

Start with the pumpkin syrup in your mug. Pour the espresso over the syrup and stir. Slowly add the steamed soy milk and top with foam. Sip slowly and savor!

Note: I thought 2 tablespoons of syrup would be a lot, but the flavor was very subtle. If you like a strong taste of pumpkin (like moi) then you'll want to add more. Perhaps double it.

Fret not friends! You do not need to own fancy coffee equipment to create a homemade latte. Instead brew 1 cup of strong coffee and warm your soy milk on the stove top.

VeganMoFo - Pumpkin Spice Smoothie

Happy Vegan MoFo!!

To celebrate, I made you a delicious beverage!

Pumpkin Spice Smoothie

• 1 frozen banana
• 2 tablespoons pumpkin butter
• 1/2 cup soy milk

Blend! Drink!

I swear this smoothie is my genius brain child. I had this jar of pumpkin butter sitting around foreverrrrrr. Finally I used a tiny bit of it, but soon realized that I just wasn't going to finish it up in time and was afraid it would go bad. So I stuck it in the freezer. I forgot about it in there for a long time. A few days ago I was craving a different kind of smoothie, and with fall looming about, pumpkins must have been on my mind. I peered into the freezer and there was my answer. After defrosting in the fridge I knew this pumpkin butter was the key to my smoothie woes. Damn was I right!

Pumpkin butter is so perfect for a smoothie because it is spiced up nicely with all the right fall flavors and as an added bonus, mine did not contain any sugar. If you want your smoothie sans added sugar be sure to check the label (if using pre-made).

Try it out guys! What do you think? How about apple or pear butter?? Homemade peach jam? The possibilities are endless!

Strawberry Spinach Smoothie

I've been thinking about this smoothie all day long, so let's get right to it.

Strawberry Spinach Smoothie

• 2 cups strawberries
• 2 cups spinach
• 1 frozen banana
• 1 tablespoon flax seeds, optional
• 1/2 cup cold water
• a few ice cubes

Add all ingredients to a blender, and blend the bejeezus out of it. Try not to just drink it straight from the blender. Have a little class and at least use a straw.

Strawberry Milk

When I was a kid I used to get strawberry milk mix as a "treat" sometimes. Recently I was thinking about it, and about how much I really did love it. I had picked up some dried strawberries and was thinking I could make some strawberry milk of my own.

So I took these strawberries, 

and turned them into this powder. 

Then, just like I used to mix my sugary strawberry powder into milk, 

I mixed the powder with soy milk and got... this mess. Yuck. 

 

So I had an idea, and blended the mixture in the blender. 

It turned into this pink drink, which looks kinda delicious. 

But without the added sugar and crap, 

it does not taste like my beloved strawberry milk.

In fact it doesn't even taste good. Bleh.

April Fools to me :o(

Smoothies

I have this problem where I get home from work, I'm starving, and I end up either 1) eating an entire meal of leftovers, or 2) eat a loaf of bread. Then, later on when T gets home, I eat a meal again. Now you can see how this is a problem as I am pretty good about eating breakfast and lunch and a few snacks throughout the day at work. I am trying to remedy this snacking/premature dinner problem with smoothies.

My favorite smoothie combination is:

• natural peanut butter (1-2 tablespoons)
• 1 banana
• ground flax seeds (2 tablespoons)
• maca powder (1-2 teaspoons)
• soy milk (1-2 cups)

More recently, I have been trying out green smoothies. I've made:

• spinach (large handful)
• pineapple (1 cup)
• 1 banana
• 1 carrot
• ground flax seeds (2 tablespoons)
• maca powder (1 teaspoon)
• water (1/2 cup)
• 5 ice cubes

It was good, but would have been great without the maca powder. 

Yet another combination I've tried is spinach/carrot/grapefruit/flax. Not my favorite, but I still finished it all. 

Stay tuned for my up and coming smoothie combinations.