Chewy Pumpkin Oatmeal Cookies

Just your favorite basic b coming at ya with another Fall recipe! This one was inspired by my sister in law. She reached out to see if I had a recipe for oatmeal pumpkin cookies and I honestly couldn’t believe I didn’t!! I played around and came up with these scrumptious bites of pure basic delight! Hope you love them!

ᑕᕼᗴᗯƳ ᗝᗩ丅ᗰᗴᗩᒪ

ᑭᑌᗰᑭᛕᎥᑎ ᑕᗝᗝᛕᎥᗴᔕ

Vegan

Makes 42 Cookies 

Ingredients:

1 cup white whole wheat flour 

1 tsp cinnamon 

1/4 tsp nutmeg 

1/2 tsp baking soda

Pinch of sea salt 

1/2 cup vegan butter, room temperature  

1/2 cup packed organic brown cane sugar

1/2 cup organic cane sugar 

1 Chia egg (1tbs Chia seeds mixed with 2 1/2 tbs water)

1 tsp vanilla 

1/3 cup pumpkin purée 

1 1/2 cups organic rolled oats 

1/2 cup walnuts, roughly chopped 

1/2 cup raisins 

Directions:

Preheat oven to 350 degrees. 

Line your baking sheets with parchment paper.

Make chia egg and set aside.

In a medium bowl whisk together flour, cinnamon, nutmeg, salt and baking soda, set aside.

In a large bowl cream together the butter and sugars. 

Once light and fluffy mix in the chia egg, and pumpkin. 

Add in the Vanilla.

Mix in the flour and spices you set aside earlier

Using a spatula fold in the oats, walnuts and raisins. 

Use teaspoon or mini ice cream scoop to measure out dough for each cookie. Place a few inches apart and bake for 10-12 minutes or until lightly brown on the edges and just set. Cookies will continue to cook slightly when removed from oven. 

Allow to cool for 10-15 minutes before eating. 

Store in an airtight container. These only last a few days in my house so I’m not really sure the exact shelf life, but I’m sure they won’t last long at your house either!! 

𝒳𝒪, 

𝒦𝒶𝓉𝒽𝓁𝑒𝑒𝓃

Apple Picking and Pumpkin Walnut Muffins

The temps are continuing to drop here in NY and my inner basic bitch couldn’t be happier. Sweaters, boots, candles, pumpkins, apples and ALL things Fall! Last weekend I went apple picking at Greig Farm with some of my family. It’s a tradition we all look forward to each year. My husband was working on my sisters car while my brother and Liz had a busy day with my niece Jocelyn starting dance classes! So excited for her, but we missed them for sure.

My big head, my cousin Tiffany, my sister Leah, her fiancé James, 

their daughter Chloe, my Aunt Debbie and Aunt Dawn

The past few years we’ve been trying out new places. 

Golden Harvest Farms 2018

Tiffany, Leah, Chloe and myself 

I seriously love this man

Mead Orchards 2015 

Leah, Liz, Jocelyn, mom (we miss you) and me

We recently went to Grieg for the first time last month when we went blueberry picking with my brother and his family. It was a great time, the berries were delicious and very abundant. I was excited to go back for apple picking, but this year was a major let down. They had a bad season for the apples with all of the heat and humidity. They also don’t spray their orchard with chemicals (which I love!) so it’s pretty much up to Mother Nature how the season will go. It wasn’t a total loss though. My husband did make an amazing pie with the apples I was able to find. 

Delicious pie, horrible photo.

Even though that apple pie was good, my inner basic b was screaming for more basic fall treats. I was going to try a recipe I had written for pumpkin cupcakes, but of course I didn’t have everything to make the frosting (I’ll make those another time) so I decided to try another recipe I wrote for pumpkin muffins. I was very impressed with how they came out on the first try. I’ve played around with A LOT of ways to make vegan muffins and sometimes they can be too dry or even tog I’m usually frustrated, but these are simply perfection!! I’m so happy to share them with you! The recipe is down below, I really hope you try them! Tag me on social media if you do because I would love to see how they come out! 

Instagram: @veganwife_veganlife

Facebook: Vegan Wife Vegan Life 

Twitter: @vwifevlife 

𝒳𝒪,

𝒦𝒶𝓉𝒽𝓁𝑒𝑒𝓃

ᐯᗴǤᗩᑎᑭᑌᗰᑭᛕᎥᑎ 

ᗯᗩᒪᑎᑌ丅ᗰᑌᖴᖴᎥᑎᔕ

Makes 18 muffins 

Ingredients: 

2 Chia eggs (to make one chia egg combine 

1 TBS Chia seeds with 2 1/2 TBS water)

3 cups white whole wheat flour 

1 1/2 tsp cinnamon 

1/4 tsp nutmeg 

2 tsp baking soda 

Pinch of sea salt 

1/2 cup organic coconut oil, melted 

1 cup organic brown cane sugar 

1 cup organic cane sugar 

1 tsp vanilla 

1 15oz can pumpkin purée 

1/2 cup oat milk 

3/4 cup walnuts, roughly chopped 

Directions:

Preheat oven to 350 degrees. 

Prepare two Chia Eggs by combining 2 tbs Chia seeds with 5 tbs water in a small bowl. Set aside. 

Line a cupcake pan with paper muffin liners or lightly grease and flour.

In a medium mixing bowl whisk together cinnamon, nutmeg, baking soda, salt and flour. Set aside. 

In a large mixing bowl blend together sugars, coconut oil, vanilla, pumpkin and chia eggs.

Fold in 1/3 of the dry ingredients to the wet until just combined. Add in half of the oat milk followed by another 1/3 of the dry. Gently mix in the last of the oat milk and then the last of the dry ingredients stopping when you can still see some of the flour to add in the walnuts. Once everything is well combined fill each muffin cup 3/4 way with batter.

Sprinkle the top of each muffin with organic 

cane sugar and cinnamon if desired. 

Bake for 25-30 minutes or until a toothpick or knife

 inserted in the muffin comes out clean. 

Allow to cool for 10-15 minutes before eating. 

Hudson Valley Vegan Food Fest 2019

This past weekend we attended the 2019 Hudson Valley Vegan Food Festival held at People’s Waterfront in Newburgh, NY. The weather was picture perfect with bright blue skies, the fluffiest clouds, warm sun and a cool breeze coming in from the Hudson River.

 When we got there we were pleasantly surprised by the long line to get in. It makes my heart happy to see so many people coming together to promote and celebrate vegan living. Once we got our bracelets it was time to get down to business, what were we going to chow down on? 

First we spotted Freakin' Vegan which is a vegan catering and events company. They are known for specializing in vegan comfort food, like empanadas, mac-n-cheese, buffalo chick'n, crab cakes and bbq pulled porkless sliders. 

We tried the ricotta and spinach empanada and 
their famous Mac-n-cheese bowl. 

I really enjoyed the flavor and texture of the empanada filling, but Russ even agreed it would have been better with a marinara or special sauce to dip in since it was overall a tad dry. 

The Mac-n-cheese was heaven in a bowl and I really liked the hint of garlic. It was creamy and cheesy, what more could you want from a mac bowl? 

Next we headed over to Caribreeze Vegan Delight, 
a plant based vegan Jamaican cafe. 

We tried the Jamaican “beef” pattie and it was our favorite savory dish we had that day. Can’t wait to see them at the next festival.

After all the savory we were needing to indulge our sweet tooth. We stopped by Sweet Trail Bakery, a mobile vegan bakery for an iced coffee and tried the vanilla soft serve. 

It was okay, but that just didn’t do it for my sweet craving. 

We wanted to try the Cinnamon Snail which is known as the absurdly yummy vegan foodtruck. We’ve heard great things about their donuts. 

The line was incredibly long so we decided to keep looking.

We wound up at How Delish HD and I am so glad the universe lead us here! Oh! My! God! I am beyond in love with everything. 

We grabbed a slice of chocolate brownie cheesecake,
carrot cake and banana pudding cheesecake. 

Of course we didn’t stop there. We also took
 home cheesecake brownies. 

Each slice was more decadent than the last. It’s honestly hard to choose a favorite because I honestly loved them all. I do have to note that the carrot cake was THE BEST carrot cake I’ve ever had. I’m really looking forward to trying more stuff from this bakery in the future.

 I’m so grateful we live in an area that supports veganism. While

 the world is changing I know that there are still areas in the world including the US that aren’t so vegan friendly. To those of you who live in those areas I encourage you to stay strong and maybe start a vegan business of your own to help bring awareness and change to your area. 

XO,

Kathleen 

Sunday’s and Scones

A few Sundays ago my husband and I went blueberry picking at Greig Farm located in Red Hook New York. Before we went to the farm we had some time to kill so we went to Taste Budd’s Cafe located on West Market Street also in Red Hook. They had a great variety of vegan options. Since we only had a little time we just got frozen mocha drinks with almond milk and the most amazing chocolate chip and nut bar called the “chipper”. I look forward to going back to Red Hook soon! It is a charming small town with shops, restaurants and beautiful old homes. I really want to try out the Wildflower Café, the first plantbased Cafe in Red Hook also on West Market Street. 

The road to the farm was picture perfect. Everything you would dream a country road should be with fields that go on as far as the eye can see, mountains in the distance and the most beautiful old tall trees that make you feel so small. I’ve never been blueberry picking before and it was nice to have my brother and his family there with us also. 

   Our niece Jocelyn is almost 5, wise beyond her years, silly, sweet, sassy and the absolute light of our life. She is also our goddaughter. She had a blast and just about ate her weight in berries. It was a great thing to do as a family. The only thing that would have made it better would have been if my sister and her family were able to join us. I’ve always loved doing things as a family, but after our parents passed 

away I take any chance I can to create those family memories. If you get the chance to go I would highly recommend it! There is nothing like fresh berries from the farm especially when you’re surrounded by your people! 

Once we were finished picking our berries  I had to decide what to do with them. I could easily sit and just eat the two plus pounds we picked, but I wanted to do something special with them. That’s when I came up with this delicious idea for Vegan Blueberry Banana Scones and this recipe was born. It’s an easy recipe that turns these healthy antioxidant rich berries into a sinful treat! I hope you enjoy! 

XO,

Kathleen 

Vegan Blueberry Banana Scones

Ingredients:

3 cups unbleached all purpose flour
1/3 cup coconut flour
3/4 tsp ground cinnamon
a pinch of sea salt
4 1/2 tsp baking powder
1/2 cup plus 2 tbs vegan butter, 
diced into small pieces and chilled
2 1/2 mashed ripe bananas
3/4 cup plus 2 tbs plain oatmilk 
1 1/2 cups fresh (you could use frozen) blueberries
Coarse organic sugar for sprinkling

For the Glaze:
1 1/2 cups powdered sugar
3 tbs oatmilk

Directions:

Preheat oven to 375 degrees F and 
line a large baking sheet with parchment

I diced my butter and chilled it for about an hour in 
the freezer before starting this recipe.

In a large mixing bowl whisk together the flours, 
cinnamon, salt and baking powder. Next using a pastry cutter 
cut in the butter until the mixture is course and crumbly.

In another bowl mash the bananas. Add in the 
3/4 cup of oatmilk and the blueberries. Gently combine 
the wet ingredients with the dry until just moist.

Dump the dough onto a floured surface. I used the coconut 
flour to kneed the dough. I wasn't too picky about the
 scone dough, I figured scones are supposed to be dry, 
crumbly and essentially rustic looking.

Separate the dough into two halves. Using your fingers
 gently press the dough into a rustic circle. Using a knife 
cut each circle into 8 triangles. Brush the remaining oatmilk onto the top of each scone and sprinkle with coarse organic sugar.

Bake for 35-40 minutes or until the scones are golden brown.

 While cooling whisk together the powdered sugar and oatmilk.
Drizzle on top of each scone. Enjoy with tea, coffee or a non-dairy milk like oat or almond milk.