Maple Roasted Winter Veggies and Tofu

inspired by Vegan Dad

130 g sweet potato, cubed
50 g carrots, cubed
30 g vidalia onion, chopped (large pieces)
2 1/2 brussel sprouts, quartered
1/4 pkg. extra firm tofu, cubed
1 tbsp. maple syrup
1/2 tbsp. balsamic vinager
the following to taste: cinnamon, salt, pepper, chipotle pepper powder, garlic powder, cumin, nutritional yeast

Preheat oven to 450F.
Prepare all ingredients and toss together to coat.
Bake in oven for 50-60 minutes, stirring every 15 or so minutes.

Yeast Free Pumpkin Bread

Im out of yeast and out of my delicious pumpkin rolls from my last post. What to do, what to do...

I found a recipe online and adapted it to my tastes. Obviously this meant tweaking the recipe to add pumpkin into it. I also substituted bread flour for the whole wheat because its all I had on hand.

It turned out amazingly. I formed the bread into ten rolls or biscuits instead of the loaf and theyre delicious.


Yeast Free Pumpkin Bread
adapted from Food.com

3 cups bread flour
1 tsp salt
2 1/2 tsp pumpkin pie spice
4 tsp baking powder
1 cup unsweetened soy milk
1/2 cup pumpkin puree
2 tbsp water
1/4 cup earth balance, melted

Preheat oven to 400F.
In a large bowl, mix together the dry ingredients (#1-4). In a smaller bowl combine the remaining ingredients and add to the dry mix.
Stir until combined but DONT over stir.
Form into 10 balls and place on a greased baking sheet.
Bake for 25 minutes.