Vegetarian Whole Foods Made Simple
This delicately spiced carrot and parsnip soup is topped with crispy curried chickpeas, and makes for a light, healthy and satisfying soup for autumn and winter. I would like to claim this latest creation the PERFECT late November Soup. For my American readers: a light …
This recipe for Maple Roasted Delicata Squash with Quinoa, Kale & Smoky Tahini Sauce makes for a hearty and flavourful main or side dish for the late autumn and early winter months. Hello my lovelies, how is your week going? Tomorrow will be my last …
These pumpkin, white chocolate & cranberry scones are made with whole wheat flour, and have a mild pumpkin flavour with pockets of sweetness from the white chocolate and cranberries.
It is my observation that scones can be neatly divided into two categories: the British Scone and the American Scone. The British scone is plain, no frills. It might be dotted with dried fruit, but its main function is to provide a vehicle for the dollop of jam and cream (if you’re lucky, clotted cream) scooped liberally on top. The American scone is more of a self contained unit. Often larger and sweeter (of course…!), the American scone comes in all sorts of flavours, and stuffed full of all kinds of goodies- fruit, chocolate, nuts, spices, sometimes all of the above. No jam or cream are required on the American scone, that would be overkill.
This scone is much more American in nature, moist and amber-hued from the pumpkin, mellow sweetness from the white chocolate and vanilla, and studded with tart dried cranberries. Happily it is also made with 100% whole wheat flour, just like the rest, and has a relatively low sugar content. Even though they are made with whole wheat flour, they are remarkably light, and didn’t dry out for a couple of days (although, for best results: always eat your scones on the day of baking if possible!). These scones are perfect for a weekend breakfast with a strong coffee, or for a nice mid afternoon snack. I adore them for there autumnal quality, but I have a feeling I will be enjoying them all winter long.
Enjoy!
Basic scone recipe adapted from Cookie and Kate.
These can be easily made vegan by using coconut oil in place of butter, almond milk in place of milk, and vegan white chocolate chips.
Store for 2-3 days in an air tight container.
This creamy butternut squash sage sauce is simple, quick, and can be enjoyed with any kind of pasta. A couple of weeks ago, after a string of failed kitchen experiments, I found myself dangerously low on blog-worthy material. Gazing into my fridge for inspiration, my …
These baked sweet potato wedges with rosemary and sea salt are crisp, salty-sweet, and good for you too!
The temperatures are falling and the days are getting shorter, it even snowed this week (*sigh*, Michigan!). Root vegetable season is in full swing, and today I am celebrating with some beautiful baked sweet potato wedges, adorned with crunchy sea salt and piney, aromatic rosemary! Not only are they tasty and incredibly good for you, they cook more quickly that normal potatoes… and that means they are in your belly faster… Hooray!
For years I have been making sweet potato wedges the same way: seasoned with smoked paprika, cumin and a dash of cayenne pepper. I still LOVE this version, but I recently stumbled upon this rosemary and sea salt combination, and am smitten all over again. I love mixing the sweet with the salty and bold, so these are a real winner in my kitchen. I serve them alongside a scramble of some sort – tofu or eggs will do- for a quick healthy and delicious dinner!
Give them a try!!
