Pumpkin pie spice cake with a coconut pumpkin frosting (EN/ RO)

I made something with pumpkin again... What's new, am I right? You all know that I love pumpkin by now... And that I like to make things that are different. 

A few weeks ago I asked my YouTube family what they want to see this month. And most people said that they want recipes for holidays, hence the latest recipes. And I think that this one is also fit for your holiday table. 

This cake is light and fluffy, full of flavor and warming spices. And the creamy pumpkin and coconut frosting is so light and yummy and and fits perfectly with the spices that I use! 

I also love that if you know how to use a piping bag (aka, you're not terrible at it, like I am) you can make it look amazing, to fit the taste!

Ingredients (makes a 24 cm or 10 inch cake): 

Chickpea lentil loaf (EN/ RO)

It's cold here and it feels like winter already, even if it's not quite December yet... The streets are decorated for the winter Holidays already and everything feels a bit rushed, a bit too soon. Maybe because this year's Holidays come with so much more than usual! And I can barely think of everything and it's way too much to put into words right now.

But with everything going on right now (last few weeks of pregnancy, last preparations and more), I still wanted to make some recipes for this year's Holiday season. Or maybe just because there are so many wonderful things going on I wanted to share some more of my recipes with you :)

And I believe that a chickpea lentil loaf that it's delicious and can also be baked in individual servings (as savory muffins or mini loaves) deserves a spot on your table as an entree. It goes well with steamed, baked or sauteed veggies, a side salad and don't forget about your favorite gravy too! 

As most of my recipes, this one has no added oil and as a bonus it's gluten free too (or, if you don't consider oats gluten free, I have alternatives for that too). 

Now let's stop with everything else and see how it's actually made, because it's also easy to make it!

Ingredients (makes 1 big loaf or 8-10 big muffins):

Stuffed potato skins with a sunflower "cheese" sauce

Here it's a cold and a gray winter, without snow, but with fog and sometimes rain.

That's why I love to cook recipes that are comforting, and make me feel good. It's the season of comfort food! And this recipe it's not only tasty, but looks good too. That's why I think that should be a part of my "Vegan Holiday" series...

And because usually the best cheese sauce is made out of cashews, which are quite expensive, I made a cheese sauce out of sunflower seeds, because they are less expensive and quite easy to find :)

Let's see the recipes down below!

Buckwheat stuffed potato skins

Ingredients:

Savory tofu and pineapple cups

I really love challenging myself and I wanted to put up some breakfast/ brunch recipes for this "Vegan Holidays" series.
I also wanted to make this recipes easy, different and in advance, because I really don't want to cook on a holiday morning.
So I came up with 2 recipes tofu and pineapple based - one sweet and one savory.
Both of them are so good! I can barely restrain myself from not eating the entire tray in one sitting.
They are husband approved also, and this is really important, as he isn't really a big fan of tofu. But this breakfast cups disappear so fast (he prefers the savory one)!
Ok, enough with the chit chat, let's see the savory recipe now - Vlad's favorite!

Ingredients (makes 12 cups):

Sweet tofu, pineapple and cranberry cups

I really love challenging myself and I wanted to put up some breakfast/ brunch recipes for this "Vegan Holidays" series.
And I also wanted to make this recipes easy, different and in advance, because I really don't want to cook on a holiday morning.
So I came up with 2 recipes tofu and pineapple based - one sweet and one savory.
Both of them are so good! I can barely restrain myself from not eating the entire tray in one sitting.
They are husband approved also, and this is really important, as he isn't really a big fan of tofu. But this breakfast cups disappear so fast!
Ok, enough with the chit chat, let's see the sweet recipe!

Ingredients (makes 12 cups):

Stuffed seitan wellington

I really love the idea of a wellington, but traditionally it's made with a lot of cruelty (meat and eggs and stuff like that), so I'll never make a traditional one. 
But hey! we have seitan, so I made a seitan wellington. And because I like to make things different, I made a stuffed seitan wellington, with a sweet and savory stuffing with cranberries and walnuts that is amazing! And really festive!
Only talking about this my mouth is watering!
Guys, I have to let you in on a secret! This is the recipe that I worked the most on from this entire "Vegan Holidays" series... But I think that it was worth it!
Let's go to the recipe, and keep in mind that it's a little bit more lengthy than usual.

Ingredients:

Beefy seitan dough

Seitan ham and cashew cream cheese

The second part of my vegan holiday appetizers is here! 
I have some seitan ham and carrot rolls that are to die for! 
If you take these with you, then I recommend you to set some aside for yourself, because they will disappear really fast.
You have the recipes for my vegan ham and for my cashew cream cheese (I used both in the rolls) here, in this post :)
To make the rolls you just need a carrot that you'll cut into ribbons with a veggie peeler. On the carrot ribbons spread some cream cheese, then add a slice of ham, them a thin layer of cream cheese and roll that with the cheese inside. You have a video for this too, so it's easy to put together everything.

Seitan ham:

Ingredients:

Quinoa and veggies stuffed mushrooms (with vegan parm)

Guys, I think that an apple tart and a custard pie are ok for desserts, at least for now. But we have to cover the savory part of the meal, don't we?

I think that mushrooms are perfect for appetizers, especially when they are stuffed, and with some vegan parmesan on top... 

They are so tasty!

And you are lucky, because in one post you have my recipes for the mushrooms and for the vegan parm :)

Ok, these are the recipes:

Quinoa and veggies stuffed mushrooms

Ingredients:

No bake coconut lemon custard pie

If you want a pie but you don't like to bake, then you can definitely make this one!

The second recipe in the Vegan Holidays series (and maybe the last dessert) is a no bake lemon coconut pie, sweet and sour, creamy and so fragrant from the lemon zest! And then you have a crust that it's sweeter and a little bit chewy :)

Ok, enough for now. Let's go to the recipe...

Ingredients:

Two beans and walnuts loaf

So... How do I have the time to work so many hours every week and cook healthy vegan food? Always do at least a minimal meal prep. So this is the bare minimum that I make every week:
I boil all my beans, quinoa, lentils and/ or rice for the week. If you want, you can freeze some beans and thaw them and use them when you need to.
Peel and clean some vegetables, not a lot of fancy stuff, just your favorite vegetables/ your staples.
And you have some basic stuff for the week to come.
I can make a chili in less than an hour with this things. Or burgers. Or whatever you need :)
And now, a recipe. Because this is a food blog :)