Vegan Snowballs Cookies

Vegan Snowballs Cookies

Vegan Buttery shortbread cookies filled with pecans and rolled in powdered sugar. These Snowball Cookies are a perfect easy dessert for the holidays!

These cookies are similar to Polvorones or Puerto Rican Shortbread Cookies. They are called by different names; Mexican Wedding Cookies or Russian Tea Cakes but I love the name Snowballs.

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Sorullitos de Maiz Veganos-Puerto Rican Corn Fritters Vegan

Sorullitos de Maiz Veganos-Puerto Rican Corn Fritters Vegan

These delightful deep fried corn meal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack with your coffee. These can also be prepared without cheese.

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Easy Pumpkin Hummus

This hummus is flavorful, easy to make, healthy and will hit the spot during your fall celebrations.

Pumpkin Hummus

Hummus is so simple to make and so delicious. Classic hummus is made of tahini, olive oil, lemon juice, garlic, cumin, and salt. But did you know that you can add different ingredients and make it any kind of flavor? From savory to sweet like chocolate or strawberry.

This recipe is very easy to make. It comes together in less than 10 minutes with just a few ingredients. You just add all the ingredients to your food processor, pulse and it’s done! Be sure to scrape down the sides a few times.

Some of the ingredients. I save the aquafaba for another recipe.

Tahini is a sesame paste and you can usually find it in the ethnic section of your supermarket. Make sure that you use pumpkin puree, not pumpkin pie filling.

Pumpkin Purée

If you need to bring a yummy treat to any celebration this is the right recipe for you. The combination of cinnamon, ginger and garlic goes surprisingly well. You can serve it with tortilla chips, pita chips, crackers, vegetables, or use it as a spread on sandwiches, wraps or on your salads.

Ready in less than 10 minutes

If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Easy Pumpkin Hummus

INGREDIENTS

  • 1 can of chickpeas drained and rinsed
  • ⅔ cup pumpkin puree not pie filling
  • 2 tablespoons tahini
  • 2 cloves garlic
  • 1 lemon juiced (2 tablespoons)
  • 1 ½ tablespoon extra virgin olive oil
  • ½ teaspoon cumin
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • water if needed

INSTRUCTIONS

  1. Place all the ingredients into a food processor and blend until smooth and creamy, scraping down the sides as needed.
  2. Add more olive oil or water if it’s too thick.
  3. Taste and adjust seasonings.
  4. Place the pumpkin hummus in a shallow bowl, drizzle with extra virgin olive oil, garnish with chopped parsley and paprika.
  5. Serve immediately or cover and refrigerate for up to 4 days.

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