Vegan Pumpkin Spice Bread

This recipe was originally from PPK, back in the day.  I think it's no longer available online, but you really can't go wrong with this pumpkin bread.  It's all kinds of moist and delicious.

Preheat your oven to 350 degrees. Spray a loaf pan with canola oil.

Mix together:
2 cups flour
1 Tbsp baking powder
1/4 tsp salt
1 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice (I used garam masala)
1/8 tsp cloves

In a separate bowl, combine:
1 cup pumpkin or squash puree
1 cup light coconut milk
1 tsp vanilla bean paste or extract
2 Tbsp maple syrup (I used sorghum molasses)
1-1/2 tsp powdered egg replacer OR 1 Tbsp soy yogurt

Fold dry ingredients into wet ingredients. Pour the batter into loaf pan and bake for 1 hour, or until a knife inserted into the center comes out clean.  (Mine didn't exactly get to the clean/knife stage, but that's fine by me. And since the batter's vegan, it's safe if undercooked.)

This photo is all that remains after taking this to a gathering of friends.

Mini Portable Breakfast Things

These are awesome and easy to make. If you're vegan, you can sub the eggs with this tofu mini quiche recipe.

A dozen eggs OR one batch tofu mini quiche mixture
12 slices smoked tomato Field Roast OR vegetarian bacon
1/2 cup finely chopped spinach OR kale (optional)
Smoked salt
Tobasco (optional)

Spray twelve muffin tins with oil. Line each tin with a slice of Field Roast or vegetarian bacon. Top with 1 tsp spinach or kale. Crack 1 egg on top of each one (or spoon in a few tablespoons of vegan quiche mixture). Top each cup with a pinch of salt and a dash of hot sauce. Bake at 375 for 15 minutes (30 if using the vegan option).

Each cup is about 100 calories of protein-y goodness.

Kale and Hearts of Palm Greek Yogurt Quiche (with vegan options)

2 bunches kale, trimmed and chopped
1/2 zucchini, shredded*
4 cloves garlic
1.5 cups hearts of palm, chopped finely
1 leek, chopped finely*
1 Tbsp olive oil
1.5 cups plain Greek yogurt OR soy yogurt
2 Tbsp capers*
3 eggs OR 1/3 cup hummus
1 Tbsp fresh oregano
2 Tbsp nutritional yeast*
Salt and pepper to taste
1 tsp smoked paprika*
1 Tbsp pine nuts*

* optional ingredients

Heat the olive oil over medium heat. Add the garlic, leek, zucchini and kale and stir for a few minutes. Add some water, cover and cook for 3 more minutes, or until the kale is dark green.

Meanwhile, beat the eggs/hummus and yogurt together. Mix in the salt, pepper, paprika and nutritional yeast. Spray a casserole dish well.

Mix the kale mixture with oregano,  pine nuts, hearts of palm and capers. Pour the yogurt mixture over the vegetables, and stir well. Bake for 30 minutes at 350 degrees.

Serves 8.