Vegan Pecan Pumpkin Pie Cookies

pumpkin pecan pie cookies

These tender little morsels of cookie bliss are how you cram all that pumpkin pie flavor you love in one portable bite. These Vegan Pecan Pumpkin Pie Cookies are perfect for holiday parties, gift bags or to pair with your Pumpkin Spice Latte on a rainy afternoon. Grab this delicious fall dessert recipe..

Vegan Pecan Pumpkin Pie Cookies
vegan, makes 16-20 cookies (depending on size)

1 1/2 cups pecans, raw
1/2 cup + 2 Tbsp flour, organic
1/2 cup maple syrup
1 tsp salt
1 tsp pumpkin pie spice
2 tsp cinnamon
1/2 cup virgin coconut oil, melted
3/4 cup canned pumpkin puree, unsweetened

topping for rolling: organic powdered sugar an/or coconut shreds

Directions:

1. Preheat oven to 375 degrees.
2. Process the pecans in a Vitamix or food processor until crumbly. Thicker crumbles will make for chunkier cookies, while finer pecan meal will make for a smoother cookie texture.
3. Combine the pecans, spices, salt, maple syrup and pumpkin. Fold in the coconut oil. Lastly, fold in the flour.
4. Place the dough in the fridge for about twenty minutes to firm up a bit.
5. Shape the dough into balls and roll each ball in the coconut and/or sugar. Place on a greased baking sheet.
6. Bake cookies for 15-18 minutes. These cookies are quite versatile and can be baked for shorter or longer periods of time depending on how soft you want the texture to be.
7. Pull from the oven and toss the hot cooking in the sugar and or coconut.
8. Serve warm if desired, or place in the fridge to allow the cookies to firm up a bit for a more chilled pumpkin pie texture to them.

Enjoy!

cookies, photo credit: kathy patalsky

photo credit: Kathy Patalsky

Read more from Kathy on her blog, Healthy. Happy. Life.

Follow Kathy on Facebook and Twitter for updates!

More on Family Kitchen:

* 5 Ways to Make Tofu Fancy for the Holidays

* 7 Recipes for Simple Sassy Tofu

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Vegan Pumpkin Pecan Pie Care2 Healthy Living Try this recipe from Melissa Breyer that combines pecan pie and pumpkin pie, uses natural sweeteners and is a vegan pumpkin pie recipe. Low-Fat Healthy Pumpkin Cookies - Easy Vegan Pumpkin Cookie Recipe ... Should have read the reviews, I didn't find them blah I substituted pumpkin pie spice ( 2 tsp) for the spices! But they were like one other reviewer suggested ... Pumpkin Pie Brownie Vegan Cupcakes Take Over The World Thank Zod for autumn. I have 6 cans of pumpkin in my pantry that need to get outta there and make room for something else. I dont even know where ... ;-): Vegan Pumpkin Cheesecake Pie Ingredients: 1 Prepared pie crust, and cookie cutters 2 prepared graham cracker crusts, room temperature Pumpkin Pie Filling: 3 C. pumpkin puree 2 1/2 C. sugar Gluten-Free Pumpkin Pecan Cookies Recipe I'm glad I baked cookies. Your intrepid gluten-free goddess, you see, is a tad under the weather. Well. In all honesty, maybe more than a tad. Classic Pumpkin Pecan Pie Recipe - Southern Food and Recipes ... Preheat oven to 350. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake. Pumpkin Cheesecake With Pecan Crunch Topping Post Punk Kitchen ... Pumpkin Cheesecake With Pecan Crunch Topping by IsaChandra. Serves 8 to 10. This Pumpkin Cheesecake was among our favorites in Vegan Pie In The Sky! Gluten-Free Pumpkin Pie Recipe Karina's super easy gluten-free pumpkin pie recipe. Raw Vegan Pumpkin Pie Fatfree Vegan Recipes Raw Vegan Pumpkin Pie. Materials: Food processor, pie tin, refrigerator, and a rubber spatula (for scraping). Filling: 2 cups fresh shredded pumpkin (pie pumpkin) Vegan Pumpkin Pecan Pie Whole Foods Market Silken tofu is a priceless ingredient when it comes to making smooth and creamy pies like this one. Vegan pumpkin pecan pie will stand up well on any holiday dessert ...

Easy Maple Walnut Coconut Oil Cups

maple walnut candy cups for Halloween

These easy, healthy-ingredient Walnut Coconut Maple Cups can be made in under five minutes and taste like sweet maple, rich coconut and nutty walnut. This healthy treat is a fun recipe to try for your do-it-yourself Halloween candy. You can even add a peanut butter center to make these peanut butter-style cups if youd like. Each cup is rich in virgin coconut oil, which is a popular wellness ingredient. As well as plenty of omega-3 fatty acid-rich walnuts. These creamy cups are luscious and lovely, give them a try..

Storage: Dont hand these cups out to trick-or-treaters because they will surely melt in a hot candy bag. Store in the fridge or freezer and eat at a soft room temperature state. Super luscious and creamy inside.

Easy Walnut Coconut Maple Cups
vegan, makes about 9 cups

3 Tbsp organic virgin coconut oil, melted
3/4 cup raw walnuts
2 Tbsp maple syrup
1/4 tsp salt

optional add-ins:
1/2 cup shredded coconut, raw/unsweetened
1-3 Tbsp vegan chocolate chips
1/2 tsp peanut butter per cup (inside)
1/4 tsp vanilla extract
1/4 tsp cinnamon (or some cayenne for spicy cups!)

Also:
muffin cups (about 7-8)

Directions:

1. Process your raw walnuts in a blender or food processor until a chunky meal forms.
2. Combine the walnuts with the remaining ingredients.
3. Spoon mixture into muffin liners. About 1-3 Tbsp per liner depending on how thick youd like your cups.
4. Place the cups in the freezer. They should be ready to eat in just a few minutes!

photo credit: Kathy Patalsky

Read more from Kathy on her blog, Healthy. Happy. Life.

Follow Kathy on Facebook and Twitter for updates!

More on Family Kitchen:

* Dark Chocolate Maple Cocoa
* 11 Flavors that Pair with Pumpkin
* 16 Vegan Slow Cooker Recipes + Giveaway
* 25 Genius Recipes that Infuse Fall into Breakfast
* 10 Spooky Vegan Recipes for October
* Speculoos Pecan Maple Cheesecake (vegan)
* Healthy Fall Pumpkin get the facts!

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No-Bake Coconut Pumpkin Pie

coconut pumpkin pie

This no-bake Coconut Pumpkin Pie puts a healthy, vegan spin on your favorite dessert. Pumpkin, walnuts, pumpkin pie spices, vanilla and coconut combine together quite nicely in this delicious dessert treat. The flaky coconut shreds merge perfectly with the super creamy pumpkin layer, speckled with crunchy walnuts. Craving coconut and pumpkin and dont want to turn on your oven? Give this recipe a try! More photos ahead too..

vegan pumpkin pie infused with coconut oil + flakes

Coconut Pumpkin Pie
vegan, makes one pie

crust:
crushed graham cracker crust

filling:

coconut layer:
3/4 cup shredded raw coconut, unsweetened
3 Tbsp virgin coconut oil, melted
1-2 Tbsp agave syrup
pinch of salt

pumpkin layer:
15 ounces pumpkin puree, unsweetened (canned or fresh)
1/3 cup agave syrup
1/4 cup raw walnuts
1/2 tsp vanilla extract
3/4 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 cup organic virgin coconut oil (melted)

fold in: 1/4 cup raw walnuts

Directions:

1. Combine the coconut flakes with the melted coconut oil and agave and salt. Toss until the coconut is coated. Spread about half of the coconut across your graham cracker crust.
2. In a blender or food processor, combine the pumpkin layer ingredients and blend until smooth.
3. Pour the pumpkin mixture on top of the coconut and sprinkle the fold-in walnuts over top. You can gently swirl the mixture to fold in the nuts.
4. Add the remaining coconut over the pumpkin and gently swirl the flavors together.
5. Place the pie in the fridge and allow to cool for a few hours so that it firms up enough to slice.

Serve chilled.

healthy vegan dessert for fall!

Read more from Kathy on her blog, Healthy. Happy. Life.

Follow Kathy on Facebook and Twitter for updates!

Dont miss the latest from Family Kitchen Like Us on Facebook!

More on Family Kitchen:

* Dark Chocolate Maple Cocoa
* 11 Flavors that Pair with Pumpkin
* 16 Vegan Slow Cooker Recipes + Giveaway
* 25 Genius Recipes that Infuse Fall into Breakfast
* 10 Spooky Vegan Recipes for October
* Speculoos Pecan Maple Cheesecake (vegan)
* Healthy Fall Pumpkin get the facts!

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Crispy Golden Coconut Tofu Cubes

crispy golden tofu cubes

I will admit that I am a fan of tofu. I actually love it. It is rich in complete plant-based protein, super cheap and incredibly fast to prepare. All winning points for mealtime. I know it gets a bad reputation but usually because tofu (like most any food) can be delicious or horrible depending on how it is prepared. One new way I have learned to prepare delicious tofu is by using organic virgin coconut oil as the cooking oil. The results yield crispy, buttery, lightly coconut-scented cubes of pillow-y tofu. You can season the Crispy Coconut Oil Tofu Cubes however youd like. The cubes turn a golden yellow with caramelized edges. Try this technique and maybe, just maybe, learn to love tofu!..

Note: You dont have to do cubes you can do tofu triangles, tofu steaks or even tofu scramble.

Crispy Coconut Oil Tofu Cubes
vegan, makes 1 1/2 cups of cubes

12 ounces tofu, cubes
1-2 Tbsp virgin coconut oil, organic
salt + pepper to taste
spices to taste I used 2 Tbsp nutritional yeast and 1/4 tsp seasoned chili salt
optional: 2 tsp agave syrup for a sweet edge

Directions:

Method 1: Fast
Heat the coconut oil in a saute pan over high heat. Add the tofu cubes and spices. Cook for about 5-7 minutes until the cubes begin to brown on the egdes and all the liquid has been absorbed / steamed off. Remove from pan, cool on paper towel serve warm.

Method 2: More Flavor / Crispier
This method has two steps. A quick saute, fridge chill time for the flavors to marinate the tofu, then a second saute. I find this method produces crispier edges and a more flavorful cube.

Again, heat the oil in a saute pan and cook as in method one above. But instead of serving, place the cubes in the fridge to chill for at least 30 minutes. When ready to serve, pull the cubes from the fridge and heat them in a dry pan do not add any more oil. Allow the oil from before to help cook the tofu. Saute until the cubes brown and crisp. Usually 2-5 minutes on each surface side of the cube. The longer you saute the cubes, the toastier and crispier they will get.

I love serving these cubes on skewers, over top salads and over top thick creamy fall soups. Get my Golden Trio Fall Soup recipe that uses these cubes over on Healthy. Happy. Life.

image credit: Kathy Patalsky

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Read more from Kathy on her blog, Healthy. Happy. Life.

Follow Kathy on Facebook and Twitter for updates!

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More on Family Kitchen:

* Creamy Pumpkin Pasta
* Blueberry Buzz Smoothie
* 19 Vegan Muffin Recipes for fall
* 7 Meatless Sloppy Joes
* McDonalds India to Open Vegetarian Locations!
* Stacked Mushroom Melt Veggie Burger
* Roasted Cheezy (Amazing) Broccoli

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Americas Top 10 New Sandwiches Veganized Crispy Drunken ... My family has started a new tradition, thanks to this series, America's Top 10 New Sandwiches...Veganized! Each Saturday night we're making the sandwich from Friday's ... Spinach and Shitake Mushroom Soup with Crispy Baked Tofu Croutons ... Spinach and Shitake Mushroom Soup with Crispy Baked Tofu Croutons. by Sala @ Veggie Belly on November 9, 2009 Stinky tofu - Wikipedia, the free encyclopedia Stinky tofu or chu dufu is a form of fermented tofu that has a strong odor. It is a snack that is usually sold at night markets or roadside stands or as a side ... Tofu - Wikipedia, the free encyclopedia Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian ... Table for 2.... or more: Crispy Mashed Tofu - Tofu 3 I first ate this tofu about 20 years back. It was popular back then. Nowadays, I dont see many restaurants serving this anymore. There was a short ... YUMMY TUMMY: / Instant Rawa Dosa / Crispy ... / Instant Rawa Dosa / Crispy Semolina(Sooji) Crepes Restaurant Style Dosa Recipes Tofu Recipes A great collection of Tofu Recipes..... ... 3-4 cans coconut milk (make sure it's the unsweetened kind) 3 tbsp chopped scallions Crispy Fried Tofu Recipe Slice the tofu into 1/2 inch cubes. In a small bowl, combine the tofu with the remaining ingredients, except the oil, and toss gently to coat the tofu well. Crispy Battered and Fried Tofu Can You Stay For Dinner? Yes, I battered and deep fried my tofu. I took health, good and proper gal that she is, dressed her scantily, and sent her to the swimming pool. Crispy Fried Tofu Recipe - Vegetarian Food - Vegan Recipes ... Slice the tofu into 1 1/2 inch thick strips or 1-inch cubes. In a medium bowl, combine flour, nutritional yeast, salt, pepper, garlic and basil.

Mocha Almond Super Fudge Brownie Bars

mocha almond suepr fudge bars

These Mocha Almond Super Fudge Brownie Bars are rich and moist and filled with fudge-y chocolate flavor. Accents of coffee and almond (both optional) add some texture and flavor depth to these must-have-them bars. And these indulgent brownie bars are even vegan!..

fudge bars

Mocha Almond Super Fudge Brownie Bars
vegan, fills one 12 x 16 inch baking sheet (high-rimmed)

wet:
1 tsp vanilla extract
1/2 cup + 2 Tbsp virgin coconut oil, mellted
2 tsp apple cider vinegar
egg replacer: 1 1/2 cups soy milk (room temperature) + 1 tsp chia seeds + 1 tsp flax seeds (or just use one seed)

dry:
2 1/2 cups whole wheat flour (or sub w/ another flour or mixture of flours)
1 1/2 cups organic sugar
3/4 cup cacao or cocoa powder
1 Tbsp baking powder
1 tsp salt
1/4 cup vegan chocolate chips (optional)
1 1/4 cup almonds (sliced or whole)

Toppings:
sugar + sliced almonds + instant coffee

Directions:

Preheat oven to 350 degrees

1. Add all the wet ingredients to a blender or food processor. Blend until smooth.

2. Combine the dry ingredients in a large mixing bowl. Toss well.

3. Pour the wet mixture into the dry bowl and stir well. You could also lightly beat with a hand mixer (fold in chocolate chips and almonds last if you do this.)

4. Grease a large high rimmed baking sheet with coconut oil.

5. Pour the mixture into baking sheet spreading it around so the a thin even layer coats the entire baking sheet. You could also use a smaller dish for thicker brownies (this would require a longer cooking time.)

6. Add the instant coffee, almonds and sugar over top the batter.

7. Bake at 350 degrees for about 22 minutes or until the edges firm up and the center cooks through. The bars will firm up a tad once they cool since they contain coconut oil which helps to firm the bars especially upon being chilled in the fridge.

9. Allow the bars to cool before slicing. Serve warm or chilled.

Read more from Kathy on her blog, Healthy. Happy. Life.

Follow Kathy on Facebook and Twitter for updates!

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More on Family Kitchen:

* 14 Meatless Meals for Back to School
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* Peanut Butter Tofu Rice Bowl
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