My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Recipes

Pumpkin Cake/Cupcakes

by 11 Comments

Need some help figuring out what to do with all of that pumpkin you bought? Look no further!

pumpkin cake

Pumpkin Cake

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 1/2 cup pumpkin (or 1 can)
  • 1 cup maple syrup (I’ve also used agave OR 1/2 cup maple syrup  with 1/2 cup turbinado sugar)
  • 1 tsp vanilla
  • 1/2 cup almond milk
  • vegan chocolate chips (optional)

Do

  1. Preheat oven to 350° F.
  2. In a large bowl mix the first 5 ingredients.
  3. I medium bowl mix the remaining ingredients, except chocolate chips if using.
  4. Pour wet ingredients into the dry ingredients and mix.
  5. Grease pan or use cupcake liners.
  6. Pour into pan and bake until done. 30-40 minutes for a 9 inch cake pan and 15-20 for cupcakes

Serve

This first time I made this I cake I ate all but 2 pieces by myself. I just could not resist it. I mixed up a little glaze but wasn’t crazy about it. The next time I made this I went with cupcakes and added chocolate chips and made this Chocolate Mousse to use as frosting.

I made these for my last Healthy Cravings group, which I’ll write about tomorrow. Let’s just say they were a big hit. I cooked the cupcakes a little long and they stuck to the liners 🙁 so next time I’ll watch them a little more closely.

There is a little over a week left of the Vegan Month of Food, a.k.a. Vegan MoFo. I hope you’ve been enjoying all of the recipes. The Vegan MoFo ends October 31st. I’m excited to participate in the Virtual Vegan Potluck on November 1st. There are 105 participants this time so get ready for a ton of mouth-watering recipes.

My Favorite Lunch

by 16 Comments

Veggie Stuffed Pita

I’m not a salad lover. But I LOVE this Veggie Stuffed Pita with hummus.

Hummus is the deal breaker for me, it is not as fulfilling without it. I also make this as a wrap with either tortillas or lavash bread. I’ll eat it everyday for weeks then not touch it for months. I use whatever veggies I have available. In this wrap I used spinach, red bell peppers, carrots, onions, cucumbers, tomatoes and hummus.

These guys can easily be wrapped up for a lunch on the go, although I wouldn’t recommend eating them while driving. I have a hard time eating them while sitting still without making a mess. 🙂 They would be perfect for a picnic or brown bag lunch, especially paired with a piece of fruit and maybe even a Party Worthy Parfait.

What is your favorite thing to eat for lunch?

The World’s Best Banana Bread

by 80 Comments

Is it possible that this is really the world’s best banana bread? I think it is. You’ll just have to bake it to see for yourself.

This easy and delicious banana bread is an old family recipe that has been updated with healthier ingredients. The best part is, no one knows its healthy!

This page contains affiliate links.

It is also beautiful and super easy to make. I’ve made it hundreds of times; during the holidays when I make several batches I don’t even have to use the recipe because it’s that easy. It makes a perfect gift when baked in a loaf or a festive bundt pan!

I used to make banana bread before we switched to a plant-based diet. This was one of the first recipes I had to update to make with healthier ingredients. The best part is, no one knows its healthy! It’s surprisingly vegan and oil free!

I love to double the recipe and use two loaf pans to make one loaf for us and one for a friend (or the freezer).

When I bake this in a bundt pan, I use one with a flat bottom. The banana bread will rise and look beautiful!

Banana Bread

Ingredients

  • 1 cup applesauce
  • 1/2 cup turbinado sugar or raw sugar (I’ve used agave with a good result also)
  • 3 extra ripe bananas, mashed
  • 1 Tbsp plant milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour
  • 1/2 cup vegan chocolate chips (optional)
  • 1/2 cup nuts (optional)

Do

  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and 1/2 cup turbinado sugar. Mix with a wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, and flour. Mix again.
  5. Add optional nuts and/or chocolate chips.
  6. Pour into a sprayed pan, I use a bundt pan for best results.
  7. Cook for 40 minutes until a toothpick comes out clean. Using a loaf pan will require a longer baking time. When making muffins with this recipe they are usually done in 15 to 20 minutes.
  8. Remove from pan once cool.

Serve

Serve this to for a tasty dessert, snack, or even with a cup of coffee. If possible wait until the next day to slice this and it will taste like heaven! We have even taken this on a road trip for a sweet snack.

That a look at how amazing it can be when made with chocolate chips!

Chocolate Chip Banana Bread

You could also add your favorite nuts to this banana bread! We like it with walnuts but pecans are really good too!

Yield: 12

Vegan Banana Bread

Vegan Banana Bread

Tried and true vegan banana bread recipe your whole family will love! This plant-based banana bread recipe is oil-free and easy to make.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 Cup Applesauce
  • 1/2 cup raw sugar
  • 3 extra ripe bananas
  • 1 Tbsp plant-based milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups whole wheat pastry flour (white flour will work too)
  • 1/2 cup vegan chocolate chips (optional)
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, add 1 cup of applesauce and 1/2 cup sugar. Mix well.
  3. Add the bananas, I like to mash them with fork.
  4. Add in the plant-based milk and vanilla and stir.
  5. Add the baking soda, salt and flour and mix well.
  6. If using chocolate chips or nuts, add them now.
  7. Use parchment paper or lightly spray pan with cooking spray to keep from sticking.
  8. Pour batter into pan. I like to use a bundt pan or loaf pan. A bundt pan will be done in about 40 minutes. A loaf pan may take longer, check every 10 minutes after the first 40 minutes. Muffins are usually done in 15 to 20 minutes.
  9. Remove from pan once the muffins have cooled.

Notes

We love to make this in a bundt pan, wrap it up once cool and wait until the next day to cut it. It's moist with a perfect crumb.
If you can't wait it will still be good. Just store in an air tight container at room temperature. If it's exceptionally hot, store in the fridge.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

Category: Recipes

I use this recipe as a base for many of my muffins too! I just change up the add-ins depending on what flavor we are going for! If you need a gluten-free version, check out this Strawberry Banana Muffin recipe!

Planning a Party (Really 3)

by Leave a Comment

I’ve had a lot going on lately and it’s not slowing down any time soon. This week I’m hosting another Healthy Cravings group in my home. Healthy Cravings is simply a gathering of ladies who want to learn more about eating a whole food, plant-based diet. Ok, a lot of them just want to learn how to lose weight, some just want to show up for the food, but others are poised to make one of the biggest changes in their lives and reclaim their health.

This months menu isn’t completely decided but most of it is worked out, at least in my mind. I’ll be making Chili and Taco Soup. I’m also planning to serve pumpkin cupcakes or cakes (haven’t decided on that) and I’ll be sharing that recipe no later than next week. Last time I had twice as many people RSVP than actually showed up and way too much left over food. I plan on playing it way more conservative this time.

November’s Healthy Cravings is on the 8th so I really need to be on the ball with that one. It’s theme will be Thanksgiving foods so send me links to your favorite healthy or healthyish Thanksgiving dishes.

I’m also helping a friend plan a baby shower for one of my besties. The food will all be brunch fare. So far I’m making my Party Worthy Parfait’s, Pumpkin Bread (Muffin Style), and a smokin Fruit Platter, tray, bowl or something schmancy. I’m gonna bring my favorite So Delicious Coffee Creamers and Chai. The other hostess is making all of the food that requires meat, dairy, or eggs. Isn’t she a gem!

These three parties all take place in the next three weeks. Did I mention I’m headed off to a retreat this weekend? No, I don’t think I did. This is the part where I should gloat right, just kidding.

Do you have any suggestions for my party menus? I’m really needing help for my Thanksgiving Healthy Cravings, so many recipes to discover and test before November 8th. YIKES!

Texas-Style Chili

by 48 Comments

 

Meatless and gluten-free chili

Chili may be one of the best meals for a crisp autumn day. Even though it isn’t really all that crisp here in Arizona it still makes a very tasty meal. I’ve mention before that I grew up in Texas so we don’t take our chili lightly, the spicier the better. 

With this recipe I rein in the spices but feel free to add more (or less) to suit your taste buds. Sometimes I’ll make it mild then scoop some out for my kids then add more spices to the remainder for my husband and I.

vegan chili

 

If you are new to a plant-based diet this recipe is perfect because you don’t notice anything is missing.

inredients in pan vegan chili

Very Vegan Chili (Texas Style)

Ingredients

  • 3 cans of beans OR about 6 cups of cooked beans, any variety
  • 1 medium onion, diced
  • 1 can diced tomatoes OR about 3 tomatoes, diced
  • 1 can diced green chili’s OR your choice of fresh peppers, we like jalapenos
  • 1 8 oz can tomato sauce
  • Chili powder to suit your tastes. Some people use 1 or 2 Tbsp. I use 1/4 to 1/2 cup but most people can’t handle that.
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • salt
  • pepper

Do

  1. Add beans, diced onion, tomatoes, peppers, and tomato sauce to a large sauce pan and cook until onions, peppers, and tomatoes are cooked.
  2. Add spices to suit your individual taste preferences.
  3. Heat until extra liquid, if any, has cooked out.

Serve

This meal is great on a cool day, it is hearty and filled with fiber. Cornbread or crackers make a great accompaniment. Perhaps my favorite way to enjoy chili is on a baked potato. This recipe also freezes well so make a big batch and save some for a rainy day.

This recipe also works great in the Crock Pot but since the beans are already cooked it can be made on the stove fairly quickly.

vegetarian chili 3 600x401

 

For more great recipe ideas check out my Recipe Page or follow me on Pinterest.

This page contains affiliate links. 

 

Taco Soup

by 30 Comments

When the weather is cold, this plant-based Taco Soup will warm you up! This hearty, comforting recipe tastes good enough to serve to guests or enjoy any day of the week.

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

A few years ago we had dinner with friends (HI Kara!) and they made Taco Soup for us. It was good and easy to make. It was made with about 5 different cans of veggies and ground beef and dairy. This is my much healthier take on that recipe using fresh ingredients instead of canned,  when possible.

Don’t worry if you have to use canned though. This soup will still be delicious and much healthier than anything you would get through a drive thru.

In some ways, it reminds me of my Texas-Style Chili recipe. The corn, avocado and cilantro really set it apart though. Once you make this one, you’ll wonder why you didn’t make it a part of your weekly meal plan. I’d kind of forgotten about it in favor of newer recipes but it’s about to make a come back.

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

If you are not into cilantro, you can leave it out. I know some people really dislike cilantro but I love it. Cilantro and lime are my peanut butter and jelly.

This soup is full of fiber so it will keep you full!

This plant-based diet approved Taco Soup is perfect all year long. If you need a vegan and gluten-free soup recipe try this one!

Taco Soup

This made about 4 servings and is very filling. It is also a very forgiving soup, if you are missing one or two ingredients go ahead and make it or substitute something in. It is a little difficult for small children to eat, as most soups are, but it isn’t too spicy if the jalapeno seeds are removed. I like to garnish this with fresh avocado.

 

 

Taco Soup
 
Save Print
Author:
Recipe type: Soup
Ingredients
  • ½ cup water for de-glazing pan
  • ¼ onion - diced (I used red onion)
  • ½ bell pepper diced (I used red bell pepper)
  • 1 tomato - diced ( I removed seeds too)
  • 1 jalapeno - diced ( I removed seeds too but you can leave them in for a spicy soup)
  • 2 cups cooked pinto beans
  • 2 cups cooked black beans
  • 1½ cups (or 1 can) of corn
  • 2 cups water
  • 1 8 oz can of tomato sauce
  • cilantro to taste ( I used a handful, chopped)
  • 1 tsp salt
  • 1 tsp chili powder
  • 2 Tbsp nutritional yeast
Instructions
  1. Add diced onion and bell peppers to pan, stirring regularly. If they begin to stick add a 1-2 Tbsp of water to pan to de-glaze.
  2. Cook, remembering to stir and de-glaze as necessary until onions are translucent and peppers begin to soften.
  3. Add tomatoes and jalapeno peppers, cook until soft.
  4. Add beans, corn, 2 cups of water and tomato sauce then simmer.
  5. Taste then add spices and nutritional yeast a little at a time until desired "spiciness" is reached.
  6. Add cilantro last then allow to cool before eating.