Our First Vegan Fall!

The leaves are changing colors and Trader Joe's put out all their pumpkin goodies so it must be fall. Unfortunately or rather fortunately, we will not be making Trader Joe's pumpkin pancakes as we typically have for many years now. However as much as it appears to non vegans, being vegan is not about giving up food or depriving yourself. It is about living according what you feel (and have researched) is right and about saying no to the powerful meat and dairy industries, saying no to unnecessary environmental impact and saying no to violence.

Instead of buying Trader Joe's pumpkin pancake mix, Elena and I baked pumpkin muffins. We will definitely try making pumpkin pancakes as well. We are saving this for this upcoming weekend.

Pumpkin muffins with dried cranberries

Fall also means my father brings over squash and we typically make a soup. It is pretty yummy but I wanted to try something new. I decided if people make cakes and pies with pumpkin then I can make a cake with acorn and butternut squash. We made a vegan squash cake with cinnamon icing! It turned out moist and delicious. I am not a big recipe person but the recipe worked too well not to share. We took a few different recipes and combined them to make the Mon and Meg Vegan Squash Cake.

The Mon and Meg Vegan Squash Cake
2 cups of flour
1/2 cup of oats
some salt
teaspoon of baking soda
1/2 cup canola oil
2 1/2 cups of squash (we used acorn and spaghetti)
teaspoon of cinnaMON
teaspoon of nutMEG

We roasted an acorn squash and butternut squash for an hour and half at 350 degrees. Don't forget to remove the seeds and the stringy stuff.  After the squashes cooled, we scooped the yummy stuff out and it was ready to go. You then mix everything together and cook for 30 minutes also at 350 degrees.

CinnaMON Icing
3 tablespoons of Earth Balance
1/3 cup of sugar
cinnamon to taste
splash of non dairy milk

Mix everything and add milk until it is the right consistency.

Squash cake, wine and a toad on a candle

 

Close up

 

 

 

To all the vegan fall goodies,
Christy