Cassie DeNisco

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My Vegan Pumpkin Bread Recipe

I love the holidays because of all the pumpkin spice. I wanted to get this post up sooner, but it has really taken me this long to perfect my vegan pumpkin bread recipe. It is finally ready to go out and I am obsessed with it!

This is a really easy recipe and since it’s vegan, it has very minimal ingredients too! I really have tried to move away from white sugar so this also is a little healthier since it uses brown. This recipe is going to be a go to when I want a healthy treat!

Ingredients:

1 c pumpkin puree

1 c brown sugar

1/2 c neutral oil (I used vegetable)

3 tbsp apple cider vinegar

3 tbsp sugar free maple syrup

1 3/4 c oat flour

1 tsp baking soda

1 tsp baking powder

2 tbsp pumpkin pie spice

Sprinkle of salt

Directions:

  1. Preheat oven to 400. Prepare a loaf pan with parchment paper and grease it.
  2. Combine pumpkin, brown sugar, oil, apple cider vinegar, and maple syrup in a bowl and mix until combined.
  3. Next, add in your flour, baking soda, baking powder, spice, and salt. Mix again until well combined but try not to over mix. You’ll notice it become fluffy and that is the consistency you want.
  4. Pour batter into loaf pan and cook for 45-50 minutes or until you can stick a knife in it and it comes out clean.
  5. Let it set for an hour and enjoy!

I am obsessed with this recipe. The oat flour makes this vegan pumpkin bread dense and so decadent. This is a perfect dessert to bring to a holiday party which will already be filled with all the other typical goodies. This is a really healthy alternative and I hope you’ll try it out!

If you loved this recipe, follow me on Pinterest for more or you can read my latest recipe here!

PS.. here’s a funny behind the scenes pic of what happens behind most of my food pictures lol!

My Veggie Couscous Bowl for Back to School

This recipe is seriously one of my favorites to meal prep. My veggie couscous bowl is so easy to make and reheats well so I love to make this at the beginning of the week. Another great part of this recipe is you can really choose any veggies you like. I picked sweet potato, zucchini, and tomato because they’re my favorite but you can use whatever you like. Here’s my veggie couscous bowl recipe!

veggie couscous bowl

Ingredients:

1 medium sweet potato

2 tomatoes

2 zucchini

1 box of couscous (I like instant)

Olive oil

Thyme

Paprika

veggie couscous bowl

Directions:

  1. First preheat your oven to 425 then I start chopping up all of my veggies. I dice them into about 1 inch pieces so that they don’t cook down to small.
  2. I prepare 2 baking sheets with aluminum foil and place the sweet potatoes on one with a sprinkle of paprika. On the other I put my tomatoes and zucchini with a sprinkle of thyme.
  3. Bake the zucchini and tomato tray until soft for about 15 minutes. The sweet potatoes will need to be in longer for about 25 to get soft.
  4. While everything is baking, I follow the directions on the instant couscous box and then let it sit until my veggies are ready.
  5. Once everything is cooked to how I like it, I stir together and I’m all set!

I wasn’t kidding when I said this was such an easy recipe. The instant couscous seriously makes life easier because you don’t even have to do much to it. I like this as back to school or work meal because it’s somewhat healthy and gives you all the nutrients you need to continue on with your day.

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My Summer Pasta Salad Recipe

Pasta salads are a summer staple in my house but I don’t always want to eat pasta with it. This recipe is a twist on a pasta salad that uses a different kind of grain but is still delicious. I love this combo of flavors and I think you will too. Make sure you’re following me on Pinterest so you don’t miss any of my recipes. My summer pasta salad recipe is refreshing and perfect for a summer day!

summer pasta salad recipe

Ingredients

Salad:

1 1/2 c Pearl Couscous or Farro

2 tomatoes

1 red onion

1/2 of a cucumber

feta cheese

Dressing:

1/2 c Olive oil

1/4 c red wine vinegar

1 tbsp garlic powder

1/2 tbsp dried basil

salt

pepper

Directions

  1. First cook the couscous or farro according to the package. Allow plenty of time for it to cool.
  2. Chop the tomatoes, onion, and cucumber into bite size pieces and set aside.
  3. Mix together the dressing and then add to the cooled couscous. Add in the rest of the produce and mix well.
  4. Finish off with adding the feta on top. I like a lot so I would use a whole block or container but add as much or as little as you would like.

This recipe is seriously the best because its a twist on a traditional summer pasta salad recipe. I feel like by the end of summer I am so over real pasta salads that I love switching it up with different grains. I also find this version to be a bit healthier because couscous and farro are so good for you.

Let me know in the comments below your summer pasta salad recipe! You can check out more recipes like this one here.

My Favorite Vegan Mac and Cheese Recipe

One of my major New Years’ resolutions was to go dairy free. This hasn’t been too hard but I definitely needed to find ways to make my favorite recipes. Mac and cheese has always been one of my favorite comfort foods and this vegan mac and cheese recipe is so good. With only 5 ingredients, this recipe is fast and vegan!

Ingredients

2 tbsp Vegan Butter

2 tbsp flour

Box of shells (or pasta shape of your choice)

1 cup unsweetened dairy free milk

8oz bag of plant based cheese

Directions

  1. Start by adding the butter to the pan to melt. Once melted add in the flour and continue to stir. It will get clumpy so slowly start adding in the milk to break up the flour mixture. Mix until smooth.
  2. Once smooth, add the plant based cheese. This will take a bit to melt completely but don’t give up until it’s smooth and creamy.
  3. Cook the pasta based on the instructions on the box and then drain the water.
  4. Add the pasta to the cheese sauce and mix!

I was not kidding when I said this recipe is so easy! I love to top vegan my mac and cheese with bread crumbs and some red pepper flakes for a kick. This recipe would also be good with some buffalo sauce in it.

One thing I’ve learned on my dairy free journey is that you don’t have to give up on your favorite recipes. Get creative and find ways to continue to make them with your own twist.

If you liked this recipe, don’t forget to like this post and check out other recipes from me here!