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Green Fed

a blog about a girl who decided eating plants was the way to go

Category Archives: dessert

I seriously can’t get enough pumpkin this season.  It’s my absolute favorite thing to consume, and it doesn’t hurt that it’s so incredibly healthy!

I can’t promise this shake is the most healthy thing in the world.  BUT I can promise you that you will be one happy camper after guzzling this delectable treat!

Pumpkin Pie Shake

1/3 cup pumpkin puree (either fresh or canned) – NOT the Pumpkin Pie Mix

1/2 cup milk (I used unsweetened Rice Milk)

1/4 cup vanilla

1/2 tsp cinnamon

1/4 tsp pumpkin pie spice

2 Tbsp maple syrup (or brown sugar)

2 cups ice cream- depending on how thick you’d like your shake (I used a soy ice cream from Trader Joe’s)

Graham Crackers for crumbling on top!

Blend everything up except ice cream.  Once it’s smooth and frothy, add ice cream and finish blending.  Don’t blend too long, or you’ll end up with a slushy consistency.  Crumble graham cracker crumbs on top and ENJOY!!!

This is such a nice replacement for the Pumpkin Smash Smoothie at Jamba Juice (my absolute favorite treat!).

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When my husband asked me what I wanted  for Mother’s Day dinner, I thought of these waffles.  We had them on Easter, and I’ve been thinking of them since.  Such a delectable treat!

Chocolate Chip Brownie Waffles (from Veganomicon)

2 cups all-purpose flour (I use 1 1/2 cups whole wheat)

2/3 cup unsweetened cocoa powder

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1 3/4 cup soy milk (I use Almond Milk)

1/4 cup water

1/2 cup vanilla or plain soy yogurt

1/3 cup canola oil (I use either Grapeseed Oil or Applesauce)

2/3 cup sugar (can substitute with Agave or Honey)

1 1/2 tsp vanilla extract

1 cup vegan semisweet chocolate chips, chopped coarsely

2/3 cup chopped pecans, chopped coarsely (can use walnuts too)

Preheat your waffle iron.  Have a heat-proof spatula on hand to help remove the hot waffles when ready.

Sift together the dry ingredients in a large bowl.  Form a well in the center of the sifted ingredients.  In a separate bowl, whisk together the wet ingredients.  Pour the wet ingredients in the well of the dry ingredients.  Use a wire whisk to combine all ingredients.  Just before everything is incorporated, fold in the chocolate chips and nuts.  Combine until the ingredients are just moistened, do not overmix!

When the waffle iron is heated, spray with cooking spray.  Bake according to waffle iron directions.  The waffles should be slightly browned.  Use a spatula to carefully lift the waffles onto a cutting board.  Serve immediately.

Serve with fresh berries or any other topping you might like.  We cheated today (since it was Mother’s Day and all), and used some whipped cream.  If could have found some spray soy cream, I would have bought that.  But I didn’t, so full fat cream it was!  A little indulging never hurt anyone, right?

We love a good treat on Sunday.  Today I decided to make some brownies. And boy, was I glad I did!  They were so fudgy, dense and gooey… perfect texture for a good brownie, in my opinion!  My husband even said they tasted exactly like one of his favorite Sunday treats, Wacky Cake, that his mom would make when he was younger.

Deluxe Cocoa Brownies (adapted from Vegan Cookies Invade Your Cookie Jar)

3 oz firm silken tofu (1/4 of the package)- make sure you drain the tofu first

1/4 cup almond (or any other non-dairy milk)

1/2 cup canola oil (I used 1/4 cup applesauce and 1/4 cup grapeseed oil)

1 cup sugar (I use raw, turbinado sugar)

2 tsp vanilla

1 cup flour (I used 3/4 cups whole wheat flour)

1/2 cup unsweetened cocoa powder

1 tbsp cornstarch

1/2 tsp baking powder

1/2 tsp salt

I added 1 cup chopped walnuts and 3/4 cup semi-sweet chocolate chips to ours- SO GOOD!

1.  Preheat oven to 325 degrees.  Line an 8×8 inch pan with parchment paper (or lightly grease it).

2.  Puree the tofu, milk, and oil in a blender or food processor until smooth and fluffy.  Use a spatula to scrape down the sides to make sure you get everything.

3.  Transfer the tofu mixture to a mixing bowl.  Use a fork to vigorously mix in the sugar.  Add vanilla.

4.  Sift in the flour (make sure you SIFT so you don’t get clumps of cornstarch!), baking powder and salt.  Use a spatula to fold and mix batter until smooth.  Fold in nuts and chocolate chips if you’re adding them.  Transfer the batter to the baking pan and smooth out the top.  It’s okay if the batter doesn’t sink all the way into the sides and edges of the pan, as it will spread during baking.

5.  Bake brownies for 30-32 minutes, remove pan from the oven, and let the brownies cool for at least 15 minutes before slicing and serving.