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Pumpkin What?


I’m not exactly sure what to call this, because it’s not exactly like pie filling…it’s too dense to be called cake…and it reminds me of something that might be made with eggs in the non-vegan world. The word ‘soufflé came to mind, but this isn’t light and airy like soufflés are supposed to be. Alternative names could be Pumpkin PieCake…or Pumpkin Bars…or…what?

But– names aside, this is definitely TASTY, and it will make your house smell sooo good. I used macadamia nuts for the nut topping, but you could substitute pecans or walnuts or whatever nut you want to try.

[To get the most bang for my buck, I order 2 shrink-wrapped foil packs of unsalted mac nuts (4 pounds each) at a time, from Hamakua Macadamia Nut Company.]


1 1/2 C all-purpose flour
1/2 C oat flour
1/2 C fine corn flour
2 t baking powder
1 1/2 t cinnamon
1 t ground nutmeg
3/4 t ground cloves
1/4 t ground ginger
1/4 t salt


Flax egg: Mix 2 T ground flax + 4 T water in a small dish
1 can organic pumpkin
1/2 C unsweetened organic applesauce
1/2 C fortified soy milk (I used EdenSoy brand)
1/2 C organic sugar
1/3 C maple syrup
1/4 C avocado oil (or other liquid oil)
1/8 C molasses


1/2 C ground unsalted macadamia nuts (or walnut, pecan, etc.)
Coconut oil for greasing the pan


  1. Combine dry ingredients in a large bowl.
  2. Prepare flax egg and set aside.
  3. Combine wet ingredients in medium bowl.
  4. Gently stir the wet ingredients into the dry ingredients
  5. Grease 7″ x 10″ glass pan with coconut oil.
  6. Preheat oven to 375 degrees.
  7. Pour the mixture into the pan.
  8. Sprinkle the nuts on top, and lightly pat them into the batter.
  9. Bake for 30 minutes, then start checking the top. Plan to bake it for another 30 minutes, but cover lightly with foil at any point during the last 30 minutes if the top is browning too much. Check it with a knife: it’s done when the knife comes out clean.
  10. Cool on a wire rack.
  11. ENJOY!

Pumpkin Souffle?

Tandoori Tempeh


This is a veganized version of a Tandoori Chicken recipe that I used to make decades ago. This is waaay better for many reasons, and every bite bursts with lemon-accented flavor! To create this dish, I used the same seasoning blend of spices and lemon, but I substituted coconut milk and unsweetened soy milk for the plain dairy yogurt. I cooked this on the stove instead of in the oven.


2 C cooked short grain brown rice (cooked with 2 t Vegebase broth powder 1/4 t turmeric)

1 package tempeh (8 oz)
Zest and juice of 1 large lemon

1/2 C onion, chopped
1/2 C carrot, chopped (about 1 large carrot)
1/2 C red pepper, chopped
1 large garlic clove, minced

1/2 C unsweetened soy milk
1/2 C coconut milk
2 T liquid oil (I use avocado oil)

2 t ground cumin
1 1/2 t chili powder
1 1/2 t ground ginger
1 t paprika
1/2 t turmeric
1/2 t salt

Oil for cooking (I use coconut oil)

Spices for Tandoori Tempeh


1. Make a batch of rice (I use a rice cooker). I cooked short grain brown rice with 2 teaspoons Vegebase vegan broth powder and 1/4 teaspoon turmeric added to the water. Reserve 2 cups of the cooked rice to use in the Tandoori Tempeh recipe.

2. Zest and squeeze the lemon. Soak cubes or strips of tempeh in the zest/juice while you chop the veggies and press/mince the garlic.

Tempeh soaked in lemon zest/juice and the chopped veggies

3. Combine the soy milk, coconut milk, and liquid oil, then add the spices. Stir.

Spices and liquid ingredients ready to combine

4. On medium heat, using a large non-stick fry pan, saute the carrot, onion, red pepper and garlic in the coconut oil for several minutes. Push the veggies to one side of the pan. Add the tempeh and any remaining lemon juice to the other side of the pan, and saute for several more minutes.

Veggies and tempeh

5. Add the combination of spices and liquids to the pan and combine thoroughly. Cook for several minutes, until the liquid reduces somewhat.

Combining the tempeh, veggies and sauce

6. Stir in 2 cups of cooked rice.

Combining the finished meal with the rice

7. Serve up and enjoy!

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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