Pumpkin & Spider Web Shaped Pizza

Friday night, we enjoyed Vegan Planet's idea for Pumpkin Face Baked Oatmeal. Tonight I continued to borrow her fun ideas with these pizzas. And I even got a, "You're the best Mom ever," out of it, so thanks, Robin.

I used this recipe for the crust and followed VP's "orange" idea of blending cream cheese with tomato sauce and cut olives for the facial features. I used my pumpkin cookie cutter to make "little pizzas."

I also made two larger (dough rolled out and cut into circles using my Kitchen Aid mixer bowl) pizzas. I piped a garbanzo bean/nutritional yeast cheeze sauce for the web and used her spider idea.

Heading back into the kitchen to start making some of Forks and Beans amazing-looking candy bars for tomorrow!

Baked Pumpkin Oatmeal

Two posts in one day! I needed to catch up to make my 20 Vegan Month of Food posts by Monday. And I thought someone might need a fun, EASY fall idea for the weekend, using ingredients you may already have around. After October is over, I'm going to be spending plenty of time blogging about all of the great ideas I got from everyone this month. This is one of them.

BAKED PUMPKIN OATMEAL from Vegan Planet!

I used steel-cut oats, chocolate chips for the facial features, and dates for the stem. I also used a spring-form pan, which worked perfectly. It took quite awhile to bake it. (I lost track because I set the timer over so many times. 45 minutes maybe?)

It cut into slices really well, too. My family ate the whole thing for supper tonight, and they could have eaten more. I'm definitely a fan of baked oatmeal now. And my husband thought it tasted so similar to pumpkin pie. I'm using a couple of Vegan Planet's other holiday ideas this weekend, too!

My Son's Version of Food Blogging

Awhile back, I had left the kitchen for a few minutes while my kids were eating (noodles with nutritional yeast, olive oil, garlic, and hemp seeds). When I returned, my 6 year old son told me he had taken a picture of his bowl "just like you do, Momma."

Vegan Brunch

A few dishes I've made from Isa Chandra Moskowitz's

VEGAN BRUNCH:

Curried Cauliflower Frittata

the tofu, grated carrot, and spices mixture

I changed the direction of this frittata by skipping the curry and using other spices. My kids will eat a lot of spicy things but pass if they think it's too spicy. And I don't have time to risk making a multi-step (also this one was actually really quick and easy) recipe if they're not going to eat it, too.

the cauliflower, sauteed in a tablespoon of oil with minced garlic

After putting it all together and baking it, the frittata came out well-formed and delicious. We loved having a new way to eat cauliflower, which is one of my kids' collective favorite vegetables. And it's always nice to have a way to eat veggies at breakfast.

Old-Fashioned Chelsea Waffles

Another winner. This waffle recipe includes cornmeal along with flour.

I added my own Sugar-Free Raspberry Sauce. We were practically lapping this stuff up. I mixed frozen organic raspberries, water, a little organic cornstarch and lemon juice plus a bit of all-fruit spread.

Mom's Morning Casserole

The Bottom Potato Layer

So...I took a bit of a detour on the next layer. I have a "cooking with tempeh" aversion right now. I do like to eat tempeh, but I never like to cook with it myself. The "moldy" spots freak me out; I can't handle looking at them. I always end up wasting half of the package by cutting them off.

Early in my pregnancy, I didn't really have morning sickness, but I did gag and dry heave whenever something was unappealing to me (really dumb things like a glass that didn't get completely clean in the dishwasher or a gray spot on a baked french fry). I had a spell with tempeh, and I haven't been able to cook with it since (although I can eat it if someone else prepares it, which is weird). Sorry for the long explanation and mention of dry heaving in my food blog...all of that to say: that's why I used black beans instead of tempeh in this recipe. I also used carrots instead of bell pepper for the sake of my middle child.

End Result

Here's what it would have looked like with tempeh and peppers.

This was a great meal: filling and satisfying. We all loved it. The black beans were delicious, but I always love beans with tofu scramble. I'm sure the tempeh would make this a different kind of wonderful dish. Maybe I'll try it next with seitan.

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Speaking of great cookbooks, Friday night is the deadline for entering my Appetite for Reduction giveaway.

And, as always, go here for others' Vegan Month of Food posts.

Pregnant Eats One Day

BREAKFAST

pomegranate arils and a grapefruit

SNACK

carrot sticks

SNACK

Banana Split Cake: This is cake #2 of the month. After the first one (recipe here), the kids had been begging me to make another one. There was no way my current girth could justify another one in the same month.

So I made some fat/sugar cutting changes, and we hardly noticed a difference (but if you're making it for a non-vegan, non-health conscious person, I'd just leave the ingredients as is). Bottom layer: Instead of 1/2 cup of melted Earth Balance, I used 1/4 with enough organic applesauce to blend in with the graham cracker crumbs. 2nd layer: Rather than 2 cups of powdered sugar and 1 cup of Earth Balance, I cut those amounts in half, so that layer was half as thick.

I also added chocolate syrup this time, especially for Rose and Zoa! We have been enjoying our Chocagave.

Ingredients: Organic Nectars Raw Agave Syrup, Organic Nectars Raw Cacao Powder, Organic Vanilla Powder and Extract, Pink Crystal Salt

LUNCH

Tofu Kale Lasagna, using rice lasagna noodles, tofu blended in mixer with nutritional yeast, garlic, soymilk, and spices. Marinara and Daiya on top. Garlic bread on the side.

Snack: Sun Warrior Chocolate Hemp Protein Powder Smoothie with almond milk, frozen bananas, and frozen strawberries.

SUPPER

Caesar Salad, which I could eat every day, every meal, I think. (Dressing: mustard, lemon juice, garlic cloves, Bragg's, almonds, water, nutritional yeast.) Sunshine Burger, my favorite kind of packaged burger on French Meadow Bakery Hemp Bread with miso spread, mustard, Daiya (Do I eat too much Daiya? Probably so.), and avocado.

Appetite for Reduction Giveaway

I've enjoyed everything I've made so far from Isa's Appetite for Reduction. "125 Fast & Filling Low-Fat Vegan Recipes" Although I imagine a lot of you have it already, somehow we've ended up with an extra copy, which I'm giving away! With the holidays coming up, it's a great idea to make lower calories meals so we can enjoy all of the treats even more. Here are a few of the things I've tried, and if you have this book and are not entering the giveaway, tell me which recipe I must try next.

Mango BBQ Beans

over Mashed Yuca with Cilantro & Lime

*Loved these beans, and I will definitely add mango to my beans again. However, I will not add any red pepper flakes to this recipe next time because my mouth was on fire! The Mashed Yuca was interesting (in a good way)! I don't think I'd make it again because yuca takes a lot of work; it's really tough to cut through and all waxy, etc. However, if you've been curious to try yuca, this would be a fun recipe for you to make.

FRESH TOMATO SALSA DRESSING

*Always love fresh salsa.

BIG FAT TACO SALAD

with Fresh Tomato Salsa Dressing

and

GUACAMAME

*I'm a big taco/taco salad fan, so this couldn't have been a miss with me. The guacamame (avocado with edamame) is definitely not as flavorful/mouth-watering as regular guacamole, but I love that it cuts the calories and adds protein.

QUINOA, WHITE BEAN, & KALE STEW

with FRESH CORN & SCALLION CORN BREAD

*I was out of quinoa, so I subbed sprouted rice. I also subbed turnips for parsnips. I like that this stew pushed me into eating vegetables I don't get a lot of, like turnips and leeks. For the cornbread, I couldn't find scallions at the store, so I omitted those. Good, reliable stew and bread.

To enter the giveaway: If you leave a comment on this post, let me know you're entering the giveaway. I'll put anyone's name who is entering in a hat and draw. Open to anyone in the world.

For 4 additional chances, tell me whether you are a google friend connect follower, whether my blog is on your blog roll, and for two extra chances: blog or tweet about the giveaway. You just need to leave ONE COMMENT with all of your entries to make it easier on ya. Or if you blog about it or something later, feel free to leave an additional comment another time.

I'll pick a winner next Friday, October 28 at 10:00 p.m.

To read more about: Vegan Month of Food

What's In My Fridge?

The company, Lightlife, who makes such great products as Organic Smoky Tempeh Strips is offering a giveaway for a huge amount of their products. We spend too much money on food; we need some free food around here. To enter, you have to show a picture of what's in your fridge. Here's mine! (This isn't all mine. It also belongs to my husband and 3, soon to be 4, kids.)

And the door!

Closer look at the shelves: yogurt, kids' cups, almond milk, soy milk, hazelnut milk, coconut water (which I haven't been brave enough yet to try again), and water. There's also an empty drawer I had just put in there this week, in an attempt for better fridge organization. Not sure what to do with it yet.

Next shelf: Nutiva hemp protein powder, Sun Warrior chocolate hemp protein powder, hemp seeds, Brazil nuts, pistachios, hazelnuts, flax seeds, wheat germ, sunflower seeds, pumpkin seeds, walnuts, macademia nuts, egg replacer, sourdough spelt bread, French Meadow Bakery hemp bread, and Ezekiel bread.

Next shelf: peanut butter, PPK caesar dressing, miso, leftover cannelini beans, olives, Bubbies pickles, hummus, leftover Appetite for Reduction stew, leftover refried beans, sunflower butter, lots of 365 brand tofu, and polenta.

Below: lettuce, apples, pomegranate, a pear, lemons, zucchini, leeks, kale, cauliflower, bell pepper, a jicama, grapefruit, carrots for juicing, baby carrots, avocados, a mango, grapes...hmm, that's all I can remember without going back to look.

Oh, and look! It's Lightlife!

Giveaway ends tonight at 11 p.m. CST!

More more vegan blogging and a chance to enter the giveaway,

visit Vegan Month of Food.

Another Edition of What's For (School) Lunch?

Most of these lunches belong to my 4 year old who attends preschool. One thing, among many, that I love about her school are the healthier snacks given daily and the fact that candy is not used as a reward. Between all of my kids, we've attended 5 different preschools or Mother's Day Out programs over the years, and this is the only one that doesn't dole out candy left and right and doesn't give cheese or animal crackers every single day. The snacks might be "strawberries and wheat crackers" one day - or "banana and 1/2 a bagel" another day. We are given a snack calendar a month in advance, and I can send an alternative any day I want.

For lunch, they have to bring: 2 servings of fruits or vegetables, a meat/meat alternative, a bread/grain, and a milk drink. Although she can bring non-dairy milk, I don't really love the milk requirement. I'd prefer water with a lot of her meals. And it's a real pain on some mornings when I have to dash to the store because I realize I'm out of milk. However, I like that it prevents the other kids from bringing junky drinks. I like the lunch requirements, in general, because it forces parents to think about what they're packing.

grapes, bell pepper slices, hummus, and New York Style Bagel Crisps

sourdough bread with hummus (When I pack these, I put the hummus sides facing one another, and she pulls them apart at lunch.), a Sweet & Sara strawberry marshmallow, applesauce (organic, unsweetened 365 brand) cup, pistachios, baby carrots

Kind of plain-looking day: applesauce (organic, unsweetened 365 brand) cup, tomato chunks, and a sandwich made with Rudi's Organic bread, mustard, lettuce, Tofurky slices, and a rice cheese slice

Brother's-All-Natural freeze dried strawberries & bananas, a cooked sweet potato coin with sprinkled cinnamon, raisins, Sun Butter & agave on tortilla, pistachios

Somebody asked: yes, her school is also "peanut-free," so she brings another seed or nut butter instead. Sometimes it is cashew, etc., but my kids do prefer sunflower seed butter because it tastes the most like peanut butter.

olives, steamed broccoli, a tortilla with Tofurky & Vegan Gourmet cheese & Vegenaise, pistachios, Amanda cultured almond yogurt (and the monkey is an ice pack)

Amy's Macaroni & Cheese with sprinkled hemp seeds, Brazil nuts, kiwi fruit, baby carrots, Zen Juice Gels

This was the first time I'd seen these gel cups at Whole Foods, and I love them over some of the other gel cups we've seen. Organic juice and no added sugar.

This is one of the boys' lunches for homeschool co-op, but they all took the same thing this day. Baked tater tots (365 brand organic), Sol Cuisine Organic Falafel, steamed broccoli, Annie's Organic Orchard Apple Fruits Bites, and ketchup & hummus for dipping

My Other School Lunch Posts

Catch up on other vegan food blogging at

Vegan Month of Food.

Banana Split Cake

This was one of my favorite desserts my Mom made for us while growing up. It was easily veganized. And includes more sugar and fat than I like to consume on a daily basis. It's sooo good.

Mix 2 cups of finely ground graham crackers and approximately 1/2 cups of melted Earth Balance together. Pat down on the bottom of a 9 x 13 pan.

In mixer, blend 2 cups powdered sugar and approx. 1 cup (I used more like 3/4.) Earth Balance. Spread this frosting-like mixture evenly over graham cracker layer. Cover with approximately 4 sliced bananas.

Spread evenly 1 can of well-drained pineapple or finely chopped fresh pineapple for next layer. Cover with finely chopped or ground nuts. (I used a mixture of walnuts and pecans.) This is the final product I put in the fridge to chill for several hours or overnight. It's totally eat-able at this point but will taste much better as the layers form together and chill. (In the olden days, whipped topping would also be added now, but Soyatoo doesn't hold that long.)

When you're ready to eat, spray on your Soyatoo or Rice Whip (or whatever whipped topping you prefer). Don't forget your cherry on top!

We use one of the brands at Whole Foods without red food dye. Since we have this jar now, my 6 year old son comes into the kitchen once or twice a day, smiling sweetly, "Can I have a cherry?"

I think it looks especially cute and festive in individual glasses.

Banana Split Cake

*2 cups finely ground graham crackers

(This time, I just broke up two Wholly Wholesome Graham Cracker Crusts.)

*1/2 cup melted Earth Balance

*2 cups organic powdered sugar

*approx. 1 cup Earth Balance, not melted

(You can play around with using less or also adding a little applesauce, which I've done.)

*4 big bananas, sliced

*1 can of well-drained crushed pineapple

or equivalent amount fresh, chopped

*enough chopped nuts to cover top to your liking

*whipped topping, like Soyatoo/Rice Whip or homemade

1st layer: Pat together graham crackers crumbs

and melted Earth Balance in 9 x 13 pan.

2nd layer: With mixer, blend powdered sugar and Earth Balance.

3rd layer: sliced bananas

4th layer: pineapple

5th layer: chopped nuts

6th layer: whipped topping, upon serving

7th layer: cherry on top!

10 thumbs up from here.