Vegan Pumpkin Chocolate Chip Squares

Add the chips

Tiny Hippo helps out with the pumpkin squares.

Here it is, the recipe that has turned Andrea into a twitching addict:

Prep time: 20 minutes

Cook time: 30-45 minutes

Makes 24 squares


9 x 13 inch baking pan



2 cups flour

1 tablespoon pumpkin-pie spice

1 teaspoon baking soda

3/4 teaspoon salt

2/3 cup canola oil

1 1/4 cup sugar

1 tablespoon flax meal

3 tablespoons water (if you’re using canned pumpkin)

2 teaspoons vanilla extract

1 cup pumpkin – canned or fresh

1 12 oz package semisweet chocolate chips


Preheat oven to 350*. Line pan with foil, leaving an overhang on all sides.

Whisk together flour, pie spice, baking soda and salt; set aside.

In another bowl, mix together oil & sugar. Add vanilla, flax meal and water (if you’re using canned pumpkin). Stir in pumpkin, then mix in flour mixture. Finally, add chips.

Spread evenly in lined pan. Bake 35 to 40 minutes, until edges pull away from sides, and knife or toothpick comes out clean. Cool completely, then lift from pan using foil overhang.

Cut into squares and quickly get out of the way before someone knocks you over trying to get to them!


Ginger Miso Soup

2 cloves garlic, minced

1/4 cup chopped onion

1-2 tablespoon minced ginger (depending on how much you like ginger!)

2 carrots

1 sweet potato

2 squash (I like 1 yellow squash and 1 zucchini)

2 tablespoons miso

Put the onion, garlic & ginger in a pot that will be big enough to hold all your veggies & add about a cup of water. Bring to a boil & let that simmer while you…

Chop carrots, sweet potato and squash. Pieces of about 1 inch are a good size. Keep the sweet potato & carrots separate from the tender squashes. (if you want to substitute winter squash, you can lump it all together)

Put the sweet potato & carrot in the pot & add 3 cups of water. Bring to a boil. Simmer until carrots are becoming tender.

While this is cooking, take the miso & mix it in a bowl with about 1/4 cup of water to dissolve it.

Add the squash & cook until squash is tender.

Remove the pot from heat & stir in the miso.

Berry Ice Cream

3 bananas

10 oz frozen berries of your choice, thawed (or 2 cups fresh berries)

1 tablespoon agave nectar (or honey)

½ cup walnuts (optional)

Freeze the bananas for at least 4 hours beforehand

Put bananas, berries and agave into food processor (a blender would work fine, too)

Process for a few moments, until everything is chopped

Add walnuts

Process until smooth until the consistency is nice & creamy.

Keeps happily in the freezer about 48 hours… if you don’t eat it all right away!

Quick ~n~ Dirty Walnut Brownies

A quick, healthy raw brownies that you can toss together in just a few minutes & set to chill while you’re finishing up dinner.

1 cup chopped dates

1 cup walnuts

2 tablespoons cocoa powder

1 to 2 tablespoons coconut (or other) oil

~ if you’re using an oil besides coconut, be aware of how the flavor of the oil will affect the brownies. For example, grapeseed oil has very little flavor, but sesame oil has a very strong flavor.

Toss dates and walnuts into the food processor. Process until finely chopped. Add cocoa & process again until brownies are a sticky mass.  At this point, you want to scoop a little out & see if it’s sticky enough to form without crumbling. If it is, you can skip the coconut oil. If it isn’t, now is the time to add in the coconut oil, nice and slowly… until your gooey, delicious mass will stick together.

Now, take a 8 x 8 baking pan & smoosh the mixture into the bottom. The size of the pan is not essential. If you use a bigger pan, the brownies will be thinner; a smaller pan will make the brownies thicker.

Refrigerate for about an hour, and then slice into brownies & enjoy!

Simply Blueberry

Blueberries are little powerhouses of antioxidant goodness. This simple smoothie combines them with greens for a sweet treat that’s full of nutrients!

1 banana
1 cup blueberries (fresh or frozen)
3 large kale leaves
– if you have a good, strong blender, leave the stems in for extra fiber.
1 tablespoon ground flax
8 oz water or almond milk (or rice milk or soy milk or whatever)

Toss it in the blender, blend until smooth!

Sesame Tempeh w/ Sweet Potato Hash

A simple but tasty dish that cooks up quickly. This is easy to modify by adding other veggies as it cooks, or by substituting tofu for tempeh.

½ package tempeh
1 sweet potato (or garnet yam)
1 tablespoon sesame oil
2 teaspoons cumin
½ teaspoon cayenne pepper (optional, for an extra kick)
¼ teaspoon salt
½ cup water
2 tablespoons sesame seeds

Heat the sesame oil in a large frying pan.

Slice the tempeh into pieces about 1 inch long and ¼ inch thick, and lay them in the pan to brown.

Cut the sweet potato into ½ inch cubes.

Flip the tempeh, and brown the other side.

Pile the sweet potato on top, add cumin and salt, then pour in water.

Cover & cook until the water is gone.

If the potatoes aren’t quite done, add a bit more water & cook longer.

Serve over rice or other grain, perhaps with a little Braggs Liquid Aminos or tamari, and garnish with sesame seeds.

*For a gluten free option, choose soy tempeh instead of multi-grain tempeh, and make sure the tamari is wheat-free (if you use it)