Vegetarian Whole Foods Made Simple
This vegetarian butternut squash goat cheese lasagne makes for perfect winter comfort food. Well its been a week of ups and downs returning to work. On the one hand I love being back at the office, on the other I miss James terribly. Fortunately I …
This spicy-sweet sweet potato and pineapple curry is vegan, simple to make and will warm you from the inside out. You guuuyyyysss! In just a couple of short weeks I will be flying across the atlantic to spend a little time at home with my …
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 but filling option to negate the Thanksgiving madness. For my Brits, Canadians and everyone else living in the Northern Hemisphere: it is warm, comforting, delicately spiced, and will brighten your spirits on those short, dark days of early winter. To those in the Southern Hemisphere: I would wait until you have finished celebrating Christmas on the beach… pin for later perhaps?
The soup itself is good as a solid stand alone, but it is so, SO much better with these lovely crispy curried chickpeas on top, and perhaps sprinkle of fresh coriander if you have it to hand. I also like this with a swirl of plain yoghurt if you are not after a vegan option. Similarly, there is no reason why these crispy chickpeas couldn’t be enjoyed on their own as a nutritious snack. Careful though, they are oddly addictive.
Enjoy!
Soup freezes very well, however I have found that the chickpeas only stay nice and crisp for about a day, and they are best fresh.
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 …
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 eyes landed on a butternut squash, and I realised that there is something I have been keeping from you. My butternut squash sage sauce is a recipe I make so often, it really hadn’t occurred to me to blog about it. This is one of Kirks absolute favourite recipes, not just for the creamy, velvety texture, or the sweet, warm, nutty flavour, or even the fact it can be made in about 20 minutes. No, what Kirk likes most about this dish is the way it sounds when I say “Butternut Sauce” with my accent…
ANYWAY, a little more about this fabulous pasta dish: I found the original recipe for this a few years ago, but I confess I do not remember where! It was so simple that I only looked at it once and had it pretty much locked in. Over time I have tweaked and evolved the original, and it has become a staple for us in the autumn and winter months. I often double the batch so I have an easy dinner ready to go ahead of time. It can also easily be made vegan by omitting the parmesan- it will still taste great!
Enjoy!
To make vegan, simply omit the cheese. The sauce is still wonderful without it.
Depending on how saucey you like your pasta, you may have a little sauce left over. It stores for up to 5 days in the fridge, or can be frozen for pasta emergencies.
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 …
What an exciting midweek treat I have for you today- Cumin-Roasted Carrots with Farro, Chickpeas and Feta, yum! Not only is this an easy and delicious dinner option, I am seriously digging the autumnal colours, aren’t you?
We have been blessed with a spell of seriously gorgeous weather in West Michigan this week, it has been very warm, summery warm, but the sun is hanging lower in the sky, and the trees are beginning to shed their leaves. Dexter and I have tried to make the most of it with several long walks through the woods. Aside from the long walks I have mainly been hanging out in my kitchen trying to perfect some more autumnal recipes for you!
This creation is actually a blend of two recipes, the first created by food blogger royalty Deb Perelmen, who blogs over at the Smitten Kitchen, and the second is a recipe that caught my eye on The Kitchn. The result is a seasonal, simple yet flavorful dish that can be enjoyed as a main, or as part of a side. The sweet, aromatic roast carrots are the perfect compliment to the nutty farro, earthy chickpeas and salty feta. Are you sold yet? Dig in!
I found that the leftovers did not reheat too well for this one, definitely best to enjoy fresh!
Again this recipe is adapted from here and here. Roast butternut squash would work really well in place of the carrots, if thats what you have to hand.
I have spoken of my current baking kick, and also my enthusiasm for all things pumpkin, so some form of pumpkin bread coming your way was probably inevitable… and here it is! My favourite Wholewheat Pumpkin Coffee Bread, made with 100% wholewheat flour, sweetened naturally with …
