Pumpkin Ravioli

My kids love ravioli.  It is one of their favorite things to eat.  It is not easy to find something they both love, or at least it sure seems that way sometimes.  So I like to make it for them now and then for dinner.  The only problem is ravioli tends to be filled with meat or cheese or even both.  So I decided to give pumpkin a try.  It turned out to be a very good decision!  As I have said before in an earlier blog, I am not exactly crazy about pumpkin, but I loved these raviolis.  They tasted so much better than I thought they would be and I can't wait to have them again!  Even my husband was surprised, and he likes pumpkin far less than I.  So here is another great fall recipe for you to try.  They are really not that hard to make especially not having to make your own dough.  Just make sure there are no eggs in the dough, if you are going a vegan route - most seem to have eggs.  I used gyoza wrappers, but you could also try wonton if you prefer. If you can't find vegan Parmesan in the store, you can use the easy recipe at the end of this post.  Also, you can use fresh sage (about 16 leaves) instead of the dried stuff. 

Pumpkin Ravioli
Makes 4 servings

1 15 oz. can of pumpkin puree or 1 1/2 cups

1/2 Tbsp balsamic vinegar

pinch of ground nutmeg

2 Tbsp vegan Parmesan, plus more for garnish

salt and black pepper to taste

24 gyoza wrappers

4 Tbsp Earth Balance vegan buttery sticks

1/2 tsp. rubbed sage

Mix the pumpkin, vinegar, nutmeg, and Parmesan; season with salt and pepper.

Working on a clean surface, lay down a single gyoza wrapper and place a small spoonful of the pumpkin mixture in the center, being careful not to overstuff (I used about 1 1/2 - 2 tsp).  Rub the edges of the wrapper with water, then fold in half.  Press firmly around the edges with your fingers to secure the filling inside the ravioli.  Repeat with the remaining wrappers to create 24 ravioli.

Bring a large pot of water to a boil over high heat.  Salt the water and turn down the heat to medium so that it's gently boiling.  Carefully drop in the ravioli and cook for 3 minutes, then drain.

In the meantime, heat a large skillet over medium heat and add the butter and sage.  Cook until butter is lightly brown and begins to give off a nutty aroma.  (Do this carefully so you don't burn the butter.)  Add the cooked ravioli to the pan and toss gently to make sure they don't break.  Sprinkle with Parmesan if desired.

Homemade Vegan Parmesan

1/2 cup blanched almonds or white sesame seeds
2 Tbsp nutritional yeast flakes
1 - 2 tsp light miso
heaping 1/4 tsp salt

Grind almonds or sesame seeds to a fine powder in a food processor fitted with a metal blade.  Add remaining ingredients and pulse or process until well mixed.  Store in an airtight container in the refrigerator.  Shake container before using to break up any lumps.  Will keep for a month or longer.  May be frozen.

Fluffy Vegan Pumpkin Biscuits

I am not a huge pumpkin fan, but for some reason it has been sounding kind of good lately.  Maybe I am just really into the season this year.  Anyway I thought I would try some pumpkin flavored biscuits to have with our soup this week and they actually tasted really good.  I found the recipe from An Opera Singer in the Kitchen http://www.singerskitchen.com/.  I didn't have the whole wheat white flour she called for, so I went with whole wheat pastry flour and it turned out well. I am sure all purpose white flour would work as well. So if you are having a hankoring for something with pumpkin or just want to try something new, this recipe is simple and delicious!

Fluffy Vegan Pumpkin Biscuits

makes a dozen 

2 cups whole wheat pastry flour

1 Tsp. baking powder3/4 tsp. salt

2 Tsp. brown sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

3 Tsp. Earth Balance margarine

3/4 cup pumpkin puree

1/2 cup So Delicious coconut milk

2 Tsp. agave nectar

Preheat the oven to 450 degrees and line a baking sheet with parchment paper or lightly spray with oil.

In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and spices. Blend in the margarine using a pastry blender.

In a medium bowl, combine the pumpkin, coconut milk, and agave nectar.

Pour the wet ingredients into the dry ingredients and stir until the mixture holds together. Knead lightly on a floured surface and roll out to 1″ thickness. Using a 2″ biscuit butter, cut the dough into circles.

 

Re-roll the scraps and cut out biscuits until you have used all of the dough. Place on the prepared baking sheet.

 

Bake 12-14 minutes or until golden brown. Serve warm.

Apple Nachos

It is apple season time and my family loves apples.  This year I spotted a recipe for some apple nachos and just had to try them!  My family kept having me repeat that I was going to make them "apple" nachos.  They thought they must be hearing me wrong.  Anyway it was a big hit!  You really can't go wrong making these - and the fun thing is you can really get creative with what you put on these.  You definitely want crispy apples and the slightly tart goes really well with all the sweet things you put on them - so keep that in mind.  This is what I did with my nachos - but feel free to be creative and put your favorite things on it.

Apple Nachos

3 crispy and slightly tart apples
3 tbsp creamy natural peanut butter
1/4 cup sliced almonds
1/4 chopped pecans
1/4 cup coconut flakes
1/4 cup vegan chocolate chips

Slice the apples thin enough so it would be easy to eat the slice in one or two bites.
Then melt the peanut butter, until it is runny, and drizzle it all over the apples. Next, top the apples and peanut butter with sliced almonds, chopped pecans, coconut flakes and chocolate chips. Then go nuts!

Lentil Sloppy Joes

This recipe in yet another that proves that being vegan doesn't limit you.  These sloppy joes are so hearty and delicious you almost forget that it is vegan.  It is so much healthier than eating a traditional sloppy joe, but doesn't make you feel like you are eating "health food".  It is a must try for everyone, even those who love their meat.  I originally found this recipe in Veganomicon, but I have tweaked it to my own tastes.  By the way, Veganomicon is an awesome cookbook for those of you needing vegan recipes.

Lentil Sloppy Joes
serves 4 - 6

1 cup uncooked lentils
4 cups water
1 Tbsp. olive oil
1/2 cup onion, diced small
1/2 cup bell pepper, diced small
2 cloves garlic, minced
1 Tbsp. chili powder
2 tsp. oregano
1 tsp. salt
1 (8 oz.) can tomato sauce
1/4 cup tomato paste (or half of 6 oz. can)
3 Tbsp. pure maple syrup
1 Tbsp. yellow mustard (or your favorite)
whole wheat hamburger buns (or buns of your choice)

Rinse lentils and put them in a small saucepan along with the water.  Bring to a boil.  Once boiling, lower heat to a simmer and let it cook for another 15 minutes.  (My lentils seem to cook really fast, so at this point check to see if yours are tender or need a little more time.  Most cookbooks say about 20 - 30 minutes.  Mine takes about half that time.  You don't want them to be mushy - you want them to still hold their shape.)  Once lentils are soft, drain and sit aside.

As the lentils are cooking, preheat a large skillet over medium heat.  Saute the onion and pepper in the oil for about 5 minutes or until softened.  Add the garlic and saute for about a minute more. 

Stir in the cooked lentils, chili powder, oregano, and salt.  Add the tomato sauce and tomato paste.  Cook for about 10 minutes.  Add the maple syrup and mustard, and heat through.

Serve on hamburger buns either open faced, or as a sandwich.

Teriyaki Bean Wraps

This is one of my family's favorite dinners.  My youngest daughter often requests this for dinner. You know it is good, if my youngest daughter will eat it!  It is really simple and quick to make too!  You can have fun with this recipe by substituting the red beans for any bean you like and also the quinoa for your favorite grain. I cook my beans myself, but you can use canned beans if it is easier.  Just make sure you drain and rinse them first.  You will need 2 cans for this recipe. This is such a great recipe for the summer.   I hope you enjoy it as much as my family does!

Teriyaki Bean Wraps

1/8 tsp. pepper
2 cloves garlic, minced
1/3 cup brown sugar
2 Tbsp. soy sauce
1 cup vegetable broth
1 Tbsp. lemon juice
1/8 tsp. cayenne pepper
2 Tbsp. cornstarch
1/4 cup water
2 1/2 - 3 cups red beans, cooked
1/2 cup quinoa
4 mission style tortillas (large)
2 carrots shredded
romaine lettuce, torn or shredded

Cook quinoa according to package's directions.

Combine first 7 ingredients in a medium saucepan.  Heat on medium-high heat stirring occasionally until it comes to a boil.  Combine cornstarch and water in a separate bowl.  Stir into the heated ingredients until it thickens.  Add the beans, turn to low and let simmer for about 10 minutes. 

Heat tortillas in a warm skillet.  Add beans down the center of the tortilla.  Top with quinoa, carrots and lettuce.  Wrap like a burrito and it is ready to eat!  You may want to wrap it in foil and tear the foil off as you eat to keep burrito from falling apart (also keeps it warm).

Classic Macaroni Salad

My oldest daughter and I love, love, love the macaroni salad you can buy at the local grocery store deli.  Unfortunately now that I am vegan we haven't been able to buy it.  (I can't buy it for my family and watch them eat it - that would be torture!)  So, I have found a way to make it vegan at home!  I have to  admit, however, it is not very good for you, but sometimes you have to treat yourself! 

Classic Macaroni Salad
makes about 5 servings

2 cups uncooked ditalini pasta
1/2 cup vegenaise
2 Tbsp. white wine vinegar
1/3 cup cane sugar
1 Tbsp yellow mustard
3/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup chopped onion
1 stalk celery, chopped
1/2 bell pepper, seeded and chopped (color of your choosing)
1 Tbsp. chopped pimento peppers

Cook pasta according to package directions.  (I don't salt my water to cut down on sodium.)  Cook until it's al dente.  Drain and rinse under cold water.  In a large bowl, mix together the vegenaise, vinegar, sugar, mustard, salt, and pepper.  Stir in the onion, celery, bell pepper, pimentos and macaroni.  Refrigerate for at least 4 hours before serving, or preferable overnight.

Breakfast Tatortot Stir-fry

I love to eat oatmeal with fruit and nuts for breakfast, but my favorite is eating breakfast stir-fry.  My hubby, Greg, started making it for us several years ago and at first I thought he was crazy (probably what you are thinking also).  It isn't the typical breakfast food, but it is such a great way to start your day.  You are giving your body lots of protein, nutrients and vitamins to start your day.  We also like to cook it in our cast iron skillet so we get some extra iron.  I always feel best if I have stir-fry for breakfast.  Greg and I take turns making our own version of it.  Mine actually started as more of a hash brown dish back when we were eating eggs and ham, but now I have cut out the eggs and ham and put in yummy veggies along with a grain and beans.  So delicious and satisfying!  The fun thing about this breakfast is you can mix it up each time you make it.  I try different beans, grains and vegetables each time.  I love to put barley and frozen peas in it though!  So feel free to put the things you love in it and play around and have fun.  Also, play around with your own favorite seasoning and such.  Greg and I like to sprinkle ground flax seed before we eat it and I love to put hot sauce on mine! Be brave and give this a try.  Your body will thank you!  One more note, I don't use salt and pepper in this recipe, but feel free to add it if you want it.

Breakfast Tater tot Stir-fry
makes 2 large servings

20 tater tots
3 cloves garlic, minced
1/2 cup diced onion
1/2 cup diced red pepper
3/4 cup green beans
3/4 cup barley
3/4 cup navy beans
handful of spinach, chopped
1 tsp chili powder
1 tsp curry powder
1 tbsp black bean garlic sauce
1 tbsp hoisin sauce
handful of spinach, chopped

Put tater tots in skillet and cover.  Cook on medium-high heat until soft enough to mash with the back of a spoon, stirring or shaking skillet occasionally.  When tater tots are soft, mash them up and add garlic, onion, pepper, green beans and barley and navy beans.  Stir it for about a minute. Add chili powder, curry powder, black bean paste and hoisin and stir it all into the vegetable well.  Stir-fry for a couple minutes until everything is heated through.  Turn off the heat and stir in spinach.  Let it sit for a minute to heat the spinach and then it is ready to serve. 

Peanut Butter Crisscrosses

While my girls and I were away visiting my parent's buffalo ranch in northern Idaho, my husband was very sweet and bought me a new cookbook I had been wanting - Vegan Cookies Invade Your Cookie Jar.  I have been home for a week now and was very excited to try a recipe this morning.  I have tried various recipes out of the book already after checking the book out of the public library and the cookies have been delicious.  So far our family favorite is Peanut Butter Chocolate Pillows which I will post in the near future.  Today I was on a peanut butter kick so I went for the classic peanut butter cookie.  These cookies are so delicate they almost just melt in your mouth.  If you like peanut butter cookies - here is an easy vegan one to try.
 

Peanut Butter Crisscrosses

1/2 cup nonhyrdogenated vegetable shortening
1/2 cup natural smooth peanut butter (try to get the no-stir kind if you can find it.  If you can't then stir like crazy so that the PB isn't clumpy).
3/4 cup sugar
1 teaspoon pure vanilla extract
2 tablespoons light molasses (not blackstrap)
1 1/4 cups flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
1 to 2 tablespoons nondairy milk (optional)

Preheat oven to 350 F degrees.  Lightly grease two cookies sheets.  We prefer dark cookie sheets to get the cookies browned and crispy.

In a  large mixing bowl, beat together the shortening, peanut butter, and sugar until light and fluffy.  This can take up to 2 minutes with an electric mixer at medium speed or 4 minutes just using a fork.  Mix in the vanilla and molasses.

Add half the flour along with the cornstarch, baking powder, and salt and mix well.  Add the remaining flour and mix.  Use your hands at this point to really work the ingredients together.  The dough should hold together when squeezed; if it does not, then add a tablespoon or two of nondairy milk until it does.

Roll the dough into walnut-size balls, flattening them a bit with the palms of your hand.  The dough may crack on the edges and that is fine.  Place the dough balls on the cookie sheets.  Flatten them further with the bottom of a coffee mug.  Use the underside of fork tines to press cross hatches into the cookies, one horizontal and one vertical. 

Bake the cookies for 10 to 12 minutes, until the edges are very lightly browned.  Remove the cookies from the oven and let them cool on the sheets for 10 minutes - any less and they might crumble.  Use a thin, flexible spatula to transfer the cookies to wire racks to cool completely.

Bean Salad Sandwich

Ok, I've been seeing ads everywhere for chicken salad sandwiches lately.  The apples and grapes on the sandwiches look so good!!  But no chicken for me!  So... I have decided to create my own sandwich.  It actually turned out very well, at least in my opinion.  I am usually the only one around for lunch, but my husband took a bite the other day and thought it was good!  So here is an adventurous sandwich for all of you to try if you are brave enough.  I have made it a few times and can't wait to have it again soon!  A little note:  I have found this can be messy if you put too much on your sandwich -  pitas would work really well for this sandwich.

Bean Salad Sandwich
Makes 2 sandwiches (or 1 large sandwich)

1/4 cup chopped apple
12 grapes cut in 1/2
1 1/2 Tbsp. chopped walnuts
1/3 cup navy beans
1 1/2 Tbsp. chopped celery
1 tsp chopped parsley
1 Tbsp. finely chopped onion
1 Tbsp. veganaise (more if you like)
salt and pepper to taste
handful of spinach

Mix all the ingredients together except for spinach.  Spread it on your favorite bread (pita would work really well with this because it can be a bit messy).  Top with spinach and enjoy!

Chewy Chocolate Chip Cookies

Here is a different take on chocolate chip cookies.  I found the recipe on http://www.madejustright.com/ .  It has a lot of fun recipes to try and helpful information on eating a more plant based diet.  My daughter doesn't like chocolate chip cookies, but she loves these.  They are very yummy!  I usually double the recipe.

Chewy Chocolate Chip Cookies

Recipe courtesy Vegan Baking (Made Just Right)

Makes:             22 to 24 cookies

Ingredients

¾ cups + 2 tbsp. Earth Balance® Vegan Buttery Sticks, room temperature

1 ½ cups sugar

2 tsp. molasses

2 tsp. vanilla extract

2 tbsp. golden flax meal

3 tbsp. water

2 ¼ cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

1 cup semi-sweet chocolate chips

Directions

Preheat your oven to 350 F (177 C). In a small bowl whisk together the flax meal and the water. Allow it to sit for 10 minutes so the mixture thickens. Line 2 cookie sheets with parchment paper.

In a medium mixing bowl whisk together the all-purpose flour, baking soda, cinnamon and salt until well incorporated. Set aside.

In another medium mixing bowl cream the butter and sugar until well mixed. Beat in the flax meal mixture from step 1 followed by the molasses and vanilla extract.

Add the flour mixture from Step 2 and mix until just incorporated. Stir in the chocolate chips.

Form the dough into 1 ½ inch balls. Break them in half and rejoin them so the broken halves are the top of the cookie. This will allow your cookie to spread evenly as it bakes and form a chunky round shape. Place them on the cookie sheet so they're spaced about 2 to 3 inches apart. Bake for 15 minutes, rotating the baking sheets halfway through the baking duration. These cookies will not turn golden as they bake so it's important to pay attention to the baking time.

Cookies will store in an air tight container at room temperature for about 1 week or in the freezer for up to 2 months.

Black Bean-Pineapple Soup Stew Chili

I seem to have a thing for pineapple and black beans.  It just sounds so good AND tastes so good together.  Recently I discovered a new recipe from http://blog.fatfreevegan.com/ and I absolutely had to try it.  It was delicious!  For those of you who think pineapple would be weird in a bean soup - you can't really taste it - the pineapple just adds a nice sweetness.  My kids didn't even notice it.  It is a fun way to make chili, soup or stew - you chose!  Mine turned out like chili and was very good.  Be brave and give it a try, you won't be sorry!  More recipes with black beans and pineapple to come in the future!

Black Bean Pineapple Soup Stew Chili

Cooking time (duration): 40 

Number of servings (yield): 6

Ingredients

1 large onion, diced

1 large red bell pepper, seeded and diced

4 cloves garlic, minced or pressed

1 to 2 jalapeno chiles, stemmed, seeded and finely diced

1 15-ounce can diced tomatoes, preferably fire-roasted

2 16-ounce cans black beans, rinsed and drained

2 cups vegetable broth (or water plus bouillon cubes)

1 tablespoon Ancho chili powder (or other pure, mild chili powder)

1 teaspoon ground cumin

1/4 teaspoon chipotle chile powder (or to taste)

2 teaspoons Mexican oregano (optional)

generous grating black pepper

1/2 teaspoon salt (or to taste)

1 pound yellow squash or zucchini

1 cup crushed pineapple and juice

Instructions

Heat a non-stick pot and spray with cooking spray if desired. Add the onion and cook, stirring, until golden and beginning to brown (a pinch of baking soda will speed up this process). Add the bell pepper and jalapeno and cook until softened, about two minutes. Add the garlic, stir briefly, and then add tomatoes, beans, broth, and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes.

While the beans are cooking, trim the squash and cut into small cubes.

Add the squash and pineapple, increase the heat a little, and cover. Simmer until squash is just tender. Check seasonings, adding more to taste, and serve.

Add more broth to make this stew more like soup and less to make it more like chili. Or, use even less to make a thick filling for tacos or a dip for tortilla chips

 

Pad Thai

Have you ever eaten something so good the whole world just melts away and it is just you and this delicious food?  This is it for me.  I love Thai, so if you don't - this might not be your thing.  For me, I could eat this every night.  It is a little piece of heaven.  I got it from a book that helped me with the transition to become vegan.  This is one of many great recipes, my favorite recipe!  The book is Skinny Bitch in the Kitch.  (I apologize to those who might take offense of the title.)  Great book if you are flirting with the whole vegan idea, but can be offense to some.  If you love Thai food - this is a great recipe to try!  We buy the spring rolls from Costco to eat along with it!  So delicious!  A couple of notes:  If you don't like or don't eat tofu - just leave out the tofu - we do it all the time.  Also you can find mirin and sriracha in the Asian section of your grocery store.  Sriracha can be pretty spicy though - so if you are one who doesn't like the heat, use only about half, maybe even just a quarter of what the recipe calls for.

Pad Thai

Recipe courtesy Skinny Bitch in the Kitch

Makes:      3 to 4 servings

Ingredients

6 ounces rice stick noodles

¼ cup agave nectar

¼ cup mirin

3 Tbsp ketchup

3 Tbsp tamari or soy sauce

1 ½ Tbsp lime juice

1 Tbsp sriracha or other chili sauce

2 Tbsp refined coconut oil

14 to 16 ounces extra-firm tofu, cubed

½ red onion, cut into ¼-inch slices

2 cloves garlic, minced

3 scallions, halved lengthwise and cut into 2-inch pieces

2 cups bean sprouts

1 carrot, shredded

¼ cup chopped fresh cilantro, mint, or a combination

¼ cup chopped roasted peanuts

4 to 8 lime wedges                 

Directions

Cook the noodles according to package directions.  Drain and set aside.

Meanwhile, in a small bowl, whisk together the agave, mirin, ketchup, tamari or soy sauce, lime juice, and sriracha; set aside.

Heat the coconut oil in a 12 to 14 inch wok or skillet over high.  Add the tofu and stir-fry for 4 minutes.  Add the red onion and stir-fry for 30 seconds.  Add the garlic and stir-fry for 30 seconds.  Add the noodles and agave nectar mixture and stir-fry until the noodles are softened and evenly coated with sauce.  Add the scallions, bean sprouts, and carrot and stir-fry until all the ingredients are well combined and heated through.

Transfer the pad thai to plates or a platter, garnish with cilantro or mint, peanuts and lime wedges, and serve.

                             

           

Asian Noodle Soup

This has to be one of my family's favorite soups.  It is a little like ramen made from scratch with yummy vegetables.  Only it is way better than any ramen I have ever had!  It is really simple to make also!  For those of you who are meat lovers, you can add a couple of chicken breasts sliced into 1/4-inch strips along with the soy sauce, ginger, garlic, rice wine vinegar and sesame oil.  Once it starts simmering add the broth and bring to a gentle boil, cook at least 10 minutes or until the chicken is no longer pink.  Then just follow the rest of the recipe as is.  You may also want to have fun and put some of your own favorite vegetables in the soup along with or in place of what I have suggested.  This soup is so easy to make and so delicious - you just have to try it for yourself!

Asian Noodle Soup

Prep time:     10 minutes

Cook time:     15 minutes

Makes:           4-6 servings

Ingredients

2 Tbsp low-sodium soy sauce

2 tsp fresh ginger, minced

2 cloves garlic, minced

2 Tbsp rice wine vinegar

2 Tbsp toasted sesame oil

8 cups vegetable broth

1 pkg. (6 oz.) soba noodles

¾ cup frozen peas

2-3 cups broccoli spears

1/3 cup red pepper thinly sliced and chopped

1 medium carrot, peeled and grated

4 green onions, thinly sliced on the diagonal

4 generous handfuls spinach

¼ cup dry roasted, lightly salted peanuts, chopped (optional)

Directions

Combine soy sauce, ginger, garlic, rice wine vinegar and toasted sesame oil in large pot.  Over medium high heat begin to heat mixture.  Heat until simmering.

Add broth and bring to a gentle boil. 

Add noodles, peas, broccoli and red pepper.  Cook until broccoli turns bright green and noodles are soft.  Turn off heat.

Stir in carrot and green onion.

Divide spinach among four bowls.  Ladles soup over the spinach in each bowl.  Garnish with peanuts (optional).

                             

           

Cherry & Almond Muffins

I made these muffins for breakfast this morning as a special treat.  They turned out delicious.  I used to love making muffins for breakfast, but when I became vegan it was hard to find boxed ones to make.  So now I get to make them from scratch!.  If you love almond flavoring - these are awesome.  It made my house smell so good!  The kids and I are trying to save some for when "dad" gets home from work, but that might not be so easy!  I got the recipe from http://www.meettheshannons.net/, a cool blog where a couple is transforming the whole Betty Crocker cookbook into vegan recipes.  So cool!  The only things I did differently in this recipe were using baking cups instead of spraying, and using chopped almonds instead of sliced.  I only put almonds on half though, because my kids aren't huge nut lovers.  

Cherry & Almond Muffins

• 2 Cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/3 Cup Sugar
• 1/4 teaspoons Salt
• 1 Cup Almond Milk 
• 4 Tablespoons Margarine (softened) 
• 1 teaspoon Almond Extract 
• 1 Cup Frozen Cherries (defrosted) 
• 2 Tablespoons Applesauce
• Raw Sugar & Raw Almond Slices to sprinkle over the top.
  Baking Spray (there are several vegan ones - just read the label to make sure) 

Heat oven to 400.
Spray your muffin pan with a light coating of Baking Spray.In a large bowl, combine Flour, Baking Powder, Sugar and Salt with a wire whisk to make sure they are blended. Add Almond Milk, Margarine, Almond Extract and Applesauce and
blend with a hand held electric mixer on the lowest speed.Fold in the defrosted Cherries. Fill muffin pan about 3/4 of the way full. Then sprinkle the top with Raw Sugar and a few Raw Almond Slices. Bake for 20 to 25 minutes or until they are golden brown and you can remove a toothpick from the largest muffin cleanly.

 

Chocolate Covered Cherry Pudding Cake

OK, here is my first recipe.  I found it from one on my favorite blogs, http://blog.fatfreevegan.com/.  I made it for Valentines Day and it was so yummy, I licked the bowl and still wanted more!  One little note, if you'd like, you can substitute the soy yogurt for regular yogurt - I used vanilla coconut yogurt - delicious by the way!  Also you can use regular milk instead of the soymilk.  I used chocolate almond milk - also very good!  I hope you enjoy this recipe as much as I did!  Let me know what you think!

Chocolate Covered Cherry Pudding Cake
The sauce “magically” sinks down through the cake to form a layer of cherries nestled in chocolate pudding on the bottom. Serve warm or chilled, with or without non-dairy ice cream.

20 frozen pitted cherries (about 1 cup)
1 teaspoon sugar
1/4 teaspoon rum extract (optional)
1/3 cup brown sugar
2 tablespoons cocoa
1 teaspoon cornstarch
1/2 cup unbleached flour
1/8 teaspoon salt
1/3 cup sugar
1 1/2 tablespoons cocoa
1 teaspoon baking powder
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons soy yogurt
1/4 cup vanilla soymilk (or other non-dairy milk)
boiling water

Cut the frozen cherries in half (it’s easiest to do this while they’re frozen). Put them in a bowl and stir in 1 teaspoon sugar and rum extract, if using. Allow them to sit at room temperature until they’ve completely thawed and become juicy, 1-2 hours.
Oil or pan spray 4 7-ounce ramekins. Preheat the oven to 350F. Mix together the brown sugar and 2 tablespoons cocoa powder and set aside.
Pour the juices off the cherries into a measuring cup. Press lightly on the cherries to get all of the juice (I had about 1/4 cup). Sprinkle the corn starch over the cherries and mix well. Divide the cherries equally among the 4 ramekins.
In a medium bowl, combine the flour, salt, 1/3 cup sugar, 1 1/2 tablespoons cocoa, and baking powder. Stir in the vanilla extract, soy yogurt, and soymilk. (Mixture will be very thick.) Drop by tablespoons over the cherries in the ramekins, dividing equally among them. Smooth to cover the cherries.
Sprinkle the brown sugar mixture evenly over the batter, about 2 tablespoons per ramekin. Use a spoon to level the tops.
Add boiling water to the cherry juice up to the 3/4 cup line. Pour or spoon it gently over the brown sugar in the ramekins, about 3 tablespoons per ramekin. Place the ramekins in the oven and bake for about 25-30 minutes, until tops appear mostly dry (they should be streaked with darker, wetter looking areas) and sauce is bubbling around the edges. Remove from oven and allow to cool for 15 minutes before serving.
Makes 4 servings. Per serving: 251 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 60g Carbohydrate; 0mg Cholesterol; 201mg Sodium; 3g Fiber. Weight Watchers 5 points.