New baby - no time....

Another vegan baby y'all.....I've been a tad busy since the birth of our little darling last week. She arrived in the birthing tub in our living room after only 2 1/2 hours of labor! (and I thought her brother came quick after only 5!). All 9 lbs!! 20" of her are perfect! Vegan babies come quick...The midwives couldn't believe her weight and I still can't. She looks just like her brother and like him, will be helping me out with recipes in no time.
In the meantime I'm sending you over to this site for a few good ones......

http://blog.fatfreevegan.com/

*~~Chocolate Chip Ice Cream---Vegan style~~*

So if you've ever had Luna and Larry's vegan ice cream (made with coconut milk) you know it's just INSANELY good...Well I tried to replicate today since we bought an ice cream maker yesterday (kinda feel like I've been re-born!). It turned out really good - not as good as L&L's but still super good and I'm saving a bit by not spending $7 a pint. I'm looking forward to trying almond or soy milk next time to see how it turns out. Enjoy~

Ingredients:
-2 cups milk-of-choice or nondairy creamer or coconut milk (we used coconut milk- full fat not low!)
-1/4 cup agave or maple syrup, (heard brown sugar is also good)
-1/8 tsp salt
-1/2 - 1 tsp pure vanilla extract
-vegan chocolate chips (we used a handful of "enjoy life" and chopped them up really small
Instructions:
Mix all ingredients in a bowl. Then transfer to your pre-frozen ice cream maker and churn away! (ours took 15 min. and it went fast b/c little one was so into it ;) Check manufacturers instructions as each maker is apparently different.
We had it right after we were done churning (soft serve) and after it had chilled several hours. It's MUCH better IMO after it chills awhile.

~~~Vegan Pumpkin Bread~~~

Batman said he wanted halloween food this morning and Mama decided he then must have pumpkin bread. It's good, it's easy and it's November food. It's definitely kid approved! Enjoy~

Ingredients

1 c flour
¾ c whole wheat flour
1 c dark brown sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp nutmeg
½ tsp cinnamon
½ tsp allspice
¼ tsp cloves
1 c pumpkin purée
½ c oil
3 Tbsp maple syrup
3 Tbsp water
½ c chopped walnuts or pepitas


Instructions

Preheat oven to 350°F.
Grease and flour a loaf pan.
In a large bowl, mix together flours, sugar, soda, baking powder, salt, and spices.
In a small bowl, whisk together pumpkin, oil, syrup, and water.
Add wet mixture to dry; combine until just moistened.
Fold in nuts.
Pour into prepared pan and bake 40-50 minutes or until top is browned and a toothpick inserted in the center comes out clean.
Let cool 20 minutes; use a butter knife to gently loosen bread from sides of pan, then invert onto a cooling rack.