I have been exploring pumpkin based desserts for a few months and I have to say, I’m not getting over it.
Pies, puddings, cakes, biscuits… options are endless. Pumpkin is most often combined with cinnamon, nutmeg, ginger, allspice and clove for the most comforting indulgences. This particular recipe claims to make the “Best Pumpkin Muffins” and I’ve got to hand it to the chef, they are pretty amazing.
Here are some important tips for making your cakes and muffins perfectly moist (especially vegan cakes and muffins):
- Do not over mix the ingredients.
- Quickly put the mix into the oven as soon as it is stirred. Don’t wait!
You must always have your oven at the right temperature and your pan ready before mixing. When the moment comes to mix in the wet ingredients with the dry ones, keep the stirring to a minimum (just enough for all the ingredients to be moist) and then put it straight in the oven.
All in all, these littles muffins are really simple to make and are very delicious. You might have notice I added some pumpkin seeds to the recipe. Just sprinkle them on top of the uncooked mixture before putting it in the oven. They give just the right crunchiness and add to the overall look.
Here is the recipe: http://www.theppk.com/2009/11/the-best-pumpkin-muffins/
When autumn arrived, ruby chard was one of the last crops still growing in my garden. I managed to get one last harvest of this nutritious vegetable before everything got covered by snow. When cooked, the ruby chard gives away some of its burgundy colour to the barley and with the deep green leaves, we get an ensemble of green and red colours that fits perfectly with the holiday season.
As I tend not to write anything down as I’m inventing recipes (which I immediately forget), this time I asked my dearest husband to help. And being true to himself, he could’t help but to include a horrible dad-joke. So here is the recipe, proudly offered to you by Shane:
I’ve recently discovered that the celebrity chef Jamie Oliver offers many vegan recipes on his website. This one caught my attention straight away and I wasn’t disappointed.
It is a hearty vegetable, lentil and chickpea stew topped with a thick layer of mashed sweet potatoes. The whole thing is then covered with breadcrumbs and… lemon zest! I definitely was sceptical about adding lemon zest to a shepherd’s pie recipe, but it turned to be brilliantly. The lemon zest adds just the right je ne sais quoi that make this shepherd’s pie really unique.
Link to the recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-shepherd-s-pie/
As always… bon appétit
This might come to you as a surprise, but making your own naan bread is actually quite easy. It is traditionally made with yogurt but it can be easily replaced by vegan yogurt or even better, mashed avocado (I know!).
You can’t really taste the avocado and it is just as moist and delicious as a yogurt based naan bread.
You can also bring it to the next level by making your own stuffed naan bread. Spiced potato is commonly used as a stuffing (which is amazing, don’t get me wrong), but this recipe uses cauliflower and greens which make the dish much more interesting nutritionally speaking.
To learn everything there is to know about vegan naan bread, click on the link below:
This blog is amazing, definitely in my top 5 and my go-to-source for indian vegan cuisine.
First of all, let’s translate the title shall we…
Atakilt Wat is a cabbage, carrot and potato stew and this one is out of this world! I am literally in love with this dish. It is sooooo flavourful. The veggies are perfectly seasoned and melt in your mouth. And on top of it all it is such a simple and easy meal to make. Full marks on this one VeganRicha, wonderfull! I strongly recommend vegan butter (earth balance) over olive oil for this recipe. It enhances the comforting and heartiness of the dish.
Kik Alicha is a split pea stew. Very simple, very reliable and very tasty. Shane loves split peas so this meal hit the spot with him too. It takes a bit longer to cook than the vegetables so start it first if you are planning on making these recipes together.
Finally the Injera. Injera is a flat bread made from fermented teff flour. Injera is a must when it comes to ethiopian cuisine, but teff flour can be hard to find and quite pricy, so you can always replace the injera with a nice flat bread or some rice. I have to admit baking the injera wasn’t easy. I was trying to use as little oil as possible and it would just keep on sticking to the pan (I’m definitely in need of a new nonstick pan). It is the same technique as cooking french crêpes, so if you can handle crêpes, injera is within your reach.
So three recipes in one this week! here are the links:
I hope you will enjoy this meal as much as I did.
This meal will bring you straight to the south of France. It consists of a flavourful roasted capsicum and tomato purée topped with thinly sliced eggplants, tomatoes and zucchini. It is bursting with the most divine yet complex flavours. Cooking it will fill your house with the sweet smells of caramelizing fresh vegetables.
Look at those colours. It’s definitely an impressive meal to serve to your guests.
Keep it vegan by simply substituting the butter for a vegan butter (I use earth balance) or more olive oil. To keep it in the Provençal theme, serve it with fougasse (french focaccia) or extend your inspiration to the other side of the Mediterranean sea and serve it with couscous.
Here is the link to this amazing recipe: http://www.brunoskitchen.net/recipes/ratatouille-casserole.html
This is a staple recipe in our household. It’s easy, quick, delicious and packed with health. It contains whole grains, legumes, greens, mushrooms and roasted squash. You can actually use any bean you’ve got on hand and simply omit the oil for an oil-free version.
And to prove to you that it is the most simple recipe to make, my husband can make it from start to finish without supervision (he actually made the one on the picture!).
Try it out, I can’t believe I haven’t posted it already.
Link to the recipe: http://thesimpleveganista.blogspot.ca/2012/10/stuffed-acorn-squash-with-wild-rice_28.html