sunny vegan » food, photography, and fun

  • Subscribe

roasted pumpkin seeds ~ dos veces


sea salt and pepper roasted pumpkin seeds

Carving your pumpkins and not sure what to do with all the innards? Well, save those seeds and roast them for a post-carving treat!  The girls chose this years flavor versions, cinnamon sugar and salt and pepper. Except I couldn’t leave salt and pepper alone, so it’s pink sea salt with flower pepper.

Eating a lot of these can be overwhelming, but mix them in with some dried fruit and whole grain cereal for a fiber and vitamin rich snack mix.
Happy Halloween!!!!!



1 cup pumpkin seeds – rinsed and dried
1/2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper


1/2 teaspoon turbinado sugar
1/2 teaspoon cinnamon



preheat oven to 275 degrees. rinse and dry seeds, toss with olive oil and spread in a single layer on baking sheet. sprinkle with spices and bake for 15-20 minutes or until lightly golden. allow to cool and add additional seasoning to taste.


*photos of the cinnamon sugar version on the way*

great granola goes pumpkin

homemade pumpkin easy and healthy granola


Have you ever noticed how expensive good granola can be? It’s like $5 for a small bag, but once you see just how easy and affordable homemade granola is, you won’t buy it ever again. I promise.
This pumpkin, cranberry and golden raisin granola is based on staples you probably already have in the kitchen, so whip up a batch of this healthy fall treat right away! Be ready to fend off the moochers or better yet,  make a double batch. I see another batch in my very near future as the Prince clan with be fighting over what’s left very soon.
I feel like a meanie telling the girls they can’t have all the processed junky stuff at Halloween, but they both loved this treat and called it candy. I’ll take that as a compliment.
1 1/2 cups oatmeal
1/2 teaspoon pumpkin pie spice
1 1/2 tablespoons ground flax seed
1/4 teaspoon sea salt
1/4 cup plus1 tablespoon pure maple syrup
1 tablespoon turbinado sugar
1/2 tsp organic vanilla extract
1/4 cup pumpkin puree (canned or fresh)
1/4 cup dried cranberries
1/4 cup golden raisins
1/4 cup hulled pumpkin seeds (pepitas)
preheat oven to 315 degrees. in a large bowl, mix dry ingredients ( oats though salt). in a small bowl, stir wet ingredients together until smooth. gradually add wet mixture to dry, stirring continually. once combined, add cranberries, raisins and pepitas. spread in a single layer on non-stick cookie sheet. bake for 10 minutes, then stir. bake an additional 15-20 minutes or just until lightly browned.
Seriously, isn’t that simple? I will be making a big batch of this to send to friends and family, a healthy treat that also travels well is perfect for gifting!
vegan vegetarian healthy pumpkin cranberry raisin granola recipe with image - sunny vegan
June 9, 2013 - 6:49 pm

Nicole OCallaghan - This loos good I am going to make it for my kids. Just four your blog … find it quite inspiring

pumpkin pie smoothie with oatmeal

a healthy vegan pumpkin pie smoothie with oatmeal


Life is meant to lived and enjoyed! Being healthy doesn’t mean you have to give up treats, and this pumpkin pie smoothie with oatmeal is sweet and indulgent while packing a vitamin and fiber punch. Containing more than 5 grams of fiber, 6 grams of protein and 280% RDA of vitamin A, this is truly a guilt free treat at around 150 calories perfect for Halloween and throughout the Holiday Season.

Soaking the oatmeal gives your smoothie a smooth texture while allowing your body to digest it more easily. I also recommend freezing the pumpkin or serving your smoothie over ice.

Go ahead, enjoy the sweetness of fall. Just in a healthier way.


Ingredients: 2-3 serving

1 1/2 cup frozen pumpkin puree
1/2 cup soaked oatmeal
1 cup vegan yogurt
1/2 cup vegan milk
1 teaspoon organic vanilla extract
1/2-1 teaspoon pumpkin pie spice
2 tablespoons agave – or sweeten to taste
1/4 cup cinnamon graham crackers or cookies- vegan, crushed


place first 6 ingredients into blender and mix well. sweeten to taste and top with crushed graham crackers

Diary of a Submissive – a book review

Diary of a Submissive. Sophie Morgan.New York,New York : Penguin Group



Written under the pseudonym Sophie Morgan, Diary of a Submissive: A modern True Tale of Sexual Awakening is about a woman in her early thirties and how she has ended up in Dominant/submissive relationship. She discusses her fairly typical childhood, fumbling sexual encounters in High School and eventually her first taste of the submissive lifestyle after college. Through the years, Sophie explores just what lengths of pain and humiliation she is willing to endure, surprising herself and readers along the way.

Let me first say that I have NEVER read a book like this before. It was difficult for me to get through the book, not because of the subject matter as much as the fact this is a true story. If this were a work of fiction, it would have been much easier for me to read. My biggest problem with “Sophie” is that she tries so hard to convince the reader that she is a smart, independent, caring and strong woman. A strong woman who just so happens to like painful torture at the hands of someone who supposedly cares about her. I don’t buy it. To me, it felt like she was really trying to convince herself that she was strong and independent by writing the book. Honestly, I feel like many parts of the book would be considered by many as abusive. Especially when Sophie is continually pushed past the point where she is comfortable with what is happening. So, if you are completely comfortable and familiar with the D/s lifestyle, you will probably enjoy this book. If not, expect to be surprised at the amount of cruelty involved.

Join us on the BlogHer book club page  to share your thoughts on this and other great reads, I’d love to hear your opinion.


This is a paid review for BlogHer Book Club but the opinions expressed are my own.


pumpkin hummus


savory vegan pumpkin dip with baked tortilla chips

I love the tastes of fall. Apples, sweet potatoes, squash, and of course pumpkin. As you have noticed, I don’t really make many desserts or sweet things and for the most part, that applies to pumpkin too. Since we eat a lot of hummus here, a pumpkin version was sure to come along. The best part, Ella helped me to write the recipe ensuring it would be a kid pleaser. Despite the fact that they were SO sure they would not like pumpkin hummus, the ate every last bite.

While we all know baked chips are healthier, they are not always the most exciting thing to eat. Simply use seasonal cookie cutters for a special little (and adorable) touch. We used pumpkin, witch, star and cat shapes this time. Don’t worry, I have a Christmas version coming up too!

Ingredients: makes 2 1/2 cups

1- 15 ounce can organic garbonzo beans
1 cup canned pumpkin or pumkin puree
3 tablespoons fresh lemon juice
2-3 tablespoons tahini
2 cloves minced garlic
1/3 cup olive oil
1/2 teaspoon cumin
1/4 teaspoon paprika

combine all ingredients in food processor and blend until combined.  top with olive oil and paprika.
* I used my stick blender with the ingredients in a bowl because I am too lazy to clean the food processor*


oil or cooking spray – I use an oil mister


preheat oven to 350 degrees, cut tortillas with cookie cutters and place in a single layer on a cookie sheet.  bake for 15 minutes turning after 8 minutes.
* the cooking time will vary greatly based on the tortilla you use, watch your first batch very carefully.

October 20, 2012 - 4:09 am

Krysta - Interesting recipe! Do you use hot paprika?

f a c e b o o k
t w i t t e r