That’s a French Toast donut, topped with a baby Apple Spice donut.

And if I’m going to do donuts, I might as well go all out and have a soy mocha (although I forgot to ask for soy whipped cream!)

Baby girl gets a plain donut (’cause she’s sweet enough), but that doesn’t mean she’s sharing.

Yes, the Best Pumpkin Muffin recipe from Vegan With a Vengeance Rolex Deepsea lives up to its name. I’ve made these before with canned pumpkin, but from here on out, it’s fresh roasted pumpkin, people.

Since I’m starving when I wake up in the morning (and my little one is, too), I often bake breakfast the night before so all we have to do is pop muffins in the toaster oven for a quick warm-up. Slather on some Earth Balance, steep some rooibos tea, and we’re starting the day right.

Seconds, anyone?

Not only was it quick and yummy, but there was plenty left over for a bagel melt sandwich lunch the following day:

And a homemade pesto pizza for dinner No. 2!

I really can’t rave enough about this pesto recipe. We’re going to be eating this one again and again!

Seitan with cilantro, covered in a tangy, salty glaze. And a tasty stir fry, too (I love stir fry since it cleans out the fridge). Our daughter loves her rice with some kelp granules stirred in, and she never refuses seitan. She also likes to use chopsticks for some improv dinnertime drumming.

Casey isn’t giving up his seitan recipe yet, but I’ll keep working on him. A pumpkin muffin bribe might do the trick.

It’s that time again! Today is the bake sale for the Pigs Peace Sanctuary, happening at their University District store. Stop in for some amazing vegan baked goods and pick up some Pigs Peace merch, vegan pet food, Teese, or if you’re jonesing for vegan Halloween candy there’s sweets galore. It’s all to benefit a truly unique animal sanctuary – so bake, buy, or donate today! There are Sparkled Ginger Cookies from yours truly if you’re in the mood for chewy, ginger, molasses yum.

Not only is it a perfect day to bake with molasses (and really, what day isn’t?), it’s also pumpkin roasting weather. We visited the pumpkin patch for one …

… and then rolled it home for a roastin’. Just cut the pumpkin in half, scoop out the seeds, and place cut side down in 1/4 inch of water. Roast for one hour in a 350 degree oven. The pumpkin is done when you can pierce the skin easily with a fork.

One medium sized pumpkin yielded 3 cups of cooked pumpkin. Hmmm, now what to make?