The Not Too Sweet Breakfast Pumpkin Muffins By GreenChef Kathy Patalsky

pumpkin muffins vegan 01 The Not Too Sweet Breakfast Pumpkin Muffins By GreenChef Kathy PatalskyPhotography Kathy Patalsky

Two lil’ Pumpkin Muffins sittin’ on a plate. One got devoured, and then there was one. One lil’ Pumpkin Muffin sittin’ on a plate. He got gobbled up, and then there were none!..None until you make more that is.

Fall in love with my two cozy recipes for vegan pumpkin muffins: Cream-Topped Pumpkin Muffins and Spiced Up Pumpkin Muffins. These muffins bake up fluffy, velvety and moist. Bake them this weekend! When I made u p this patch, it was a drizzly, gray-skyed, melancholy morning here in NYC. Too gloomy to venture outside in, but perfect weather for pumpkin muffin baking. There is nothing better than warming up your home with the smell of baking muffins.

One goal I had with the spicy muffin was that I wanted to create a muffin that rivaled Le Pain Quotidien’s Pumpkin Muffin

Lets start with the Spiced Up. In this muffin I add a hint of cayenne, an extra dose of orange zest and pumpkin seeds. These are my muffins of choice in the mornings, not too sweet and perfect slightly warmed. Goes perfect with a warm cup of organic espresso. For extra spice, try adding in 1/2 tsp of grated fresh ginger.

Now from my Cream-Topped. The cream-topped muffins have a silky layer of sweet vegan cream cheese/vanilla yogurt blend drizzling over top, as well as in the center of the muffin. Yes, oozing sweetness. I enjoyed both varieties and will definitely be making these again this fall!

One goal I had with the spicy muffin was that I wanted to create a muffin that rivaled Le Pain Quotidien’s Pumpkin Muffin (which is not vegan – most of their delicious muffins are vegan). And if you’ve ever seen Le Pain’s Pumpkin Muffin, I think I did a pretty good job replicating it. This is one of those cozy weekend activities, which really pay off. Your family and friends will love you, trust me, give it a whirl…

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A Classic Cinnamon Roll Gluten Free

vegan cinnamon rolls gluten free 01 A Classic Cinnamon Roll Gluten Free Photographer: Julia Gartland

Much to my surprise, some of my family members have recently become vegan. This holiday season, lots of traditions had to be adapted for the new dietary habits that aren’t just mine anymore. I took on the challenge of re-creating our Christmas morning treat of freshly baked cinnamon rolls. I always figure, if i’m going to adapt a recipe for whatever reason, I might as well make it gluten-free, too. In fact, I can’t remember the last time I baked something with normal flour–it has been years.

I did a little research to see what recipes already existed for such a thing like vegan and gluten-free cinnamon rolls, when I found a blog called Cooking with Dia. She makes amazing comfort food, and cooks mostly (if not all) gluten-free and vegan. I took a look at her recipe, and the wonderful photos, and I barely adapted a thing. The recipe was amazing as is, and my family loved it, too.

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Yogini Mornin’ Porriage (Bite This)

Porriage Yogini Mornin’ Porriage (Bite This)Photographer V Blak

My Green Diva Yogini Stephanie Bernstein, the founder of To-go Ware, and I created this recipe years ago when our days were filled with nothing but yoga and cooking in the kitchen. It has evolved through the years but the core remains the same. This is a wonderfully nourishing breakfast to keep your inner spirt warm and cozy through these cold winter months!

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Smoothie Bowl by GreenChef Marni Wasserman

smoothie bowl marni wasserman 01 Smoothie Bowl by GreenChef Marni WassermanPhotographer Marni Wasserman

I love to eat my smoothies with a spoon. I make them thick enough to pour into bowl so that I can top them with granola. To me this is heaven, the best way to have a bowl of granola and a smoothie all in one.

You may think that there is no real trick to making a smoothie that tastes like pudding. Well I beg to differ. To make a REALLY smooth and consistent smoothie, it takes some practice or just knowing what to pair together. You have to use the right ingredients in perfect amounts – to get that creamy consistency, texture and flavour. You can use more or less frozen fruit to make it thicker or less thick. Oh and of course you need a good blender, that can make or break the deal alone!

I have definitely made and had bad smoothies in the past. There is nothing worse than a watered down smoothie or one that just doesn’t have that mouth feel that you crave even when you’ve finished your smoothie. That’s what happens to me, I always want more even when it’s all gone. I truly can’t get enough of smoothies! They give me energy, fill me up and make me so happy! I get excited every time I make a new one, honest! Continue Reading / See Additional Photos

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