As I write this, I’m sitting in a hotel room in Berlin, having just spent an awesome few days in Madrid. Madrid’s vegan scene has grown a ton since I was there last (and when I think Loving Hut was the only vegan restaurant in town). And Berlin’s list of...Read More
I’m beginning my third week of a long, long trip and this week it’s Bangkok. It’s nice, steamy and hot, hot, hot here. And while I’m here for work, with pleasure on the sidelines, I’m making sure that vegan food-seeking is a big part of those extra-curricula activities. I’ve already visited a few of my old favorites, like Erawan Tea Room and Rasayana Retreat, where I met up with Caryl and Paul, the vegan power couple behind veganfoodquest.com. And I’ve visited a couple more new to me places that I’ll be blogging about soon.
But, before I do that it’s time for yet another fall recipe featuring, you guessed it, fall squash or pumpkin! This millet and kabocha porridge is a delicious treat on cold mornings. And if I was in New York at the moment, this would be a regular feature on my breakfast table. It takes a little longer to cook than oatmeal, but it’s oh so worth it. The millet expands as it cooks and takes on the flavors of the cashew milk and spices. And the nice plump raisins and soft kabocha are like little flavor bombs. It feels incredibly satisfying and oh so comforting. Just what you need to get you through the shorter days!Read More
As I write this, I’m sitting in a hotel room in Berlin, having just spent an awesome few days in Madrid. Madrid’s vegan scene has grown a ton since I was there last (and when I think Loving Hut was the only vegan restaurant in town). And Berlin’s list of vegan restaurants is as long as my arm! I’ve decided that for the five days I’m here there’s no reason for me to eat in any restaurant that’s not entirely vegan. I’m armed with my city pass and will be trying to visit as many of them as I can. I’m also excited to visit Veganz, an entirely vegan German supermarket chain. Stay tuned for some restaurant reviews and product discoveries!
But I digress… Back to the task at hand. Oh yes, it’s another recipe featuring the sweetest vegetable of the season: squash! This time kabocha squash is playing the starring role in this lovely fall galette.Read More
Okay, so you have heard of black bottomed cupcakes. You know, those delightfully rich and deeply decadent chocolate cupcakes loaded with a sweet cream cheese filling?
These delicious things are even better.
I wish there were words that could convey just how spectacular these cupcakes are. The cake is loaded with pumpkin and warming spices and has a soft, melt in your mouth quality to it. Without the cream cheese filling, the cake is delicious (just ask my partner, who ate more than one of some plain ones I made piping hot and fresh from the oven). But with the cream cheese filling, they are a heavenly treat.Read More
I’m writing this from Oslo, where I spent an energizing day exploring the great art and vegan food this city has to offer. It’s a lovely time to visit: the trees are brilliant shades of yellow and orange as they shed their leaves for the winter; it’s crisp outside, but not too cold; and there is still enough sunlight to enjoy the day. But, more on Oslo later!
Today, we’re continuing our love affair with winter squash and comforting fall dishes. This recipe contains roasted acorn squash, kale, pumpkin seeds, sage and gluten-free pasta, all finished with a little cashew cream. And let me just say, this is divine! My partner is not a big fan of creamy pastas and he really, really liked this one.
Acorn squash is incredibly delicate, so once you roast it and then cut it up it’s going to basically melt into your pasta. You can roast your squash in advance, so that when you want to whip this up, it takes no time at all. Alternatively, you could also probably just cook it on your stovetop.Read More
Have I told you how much I love persimmons? I love their maple syrup-like taste. I love how you can eat fuyu persimmons while they are still quite hard just like you would an apple, but I also love their over-the-top sweetness when soft. I adore how well they pair with ginger. Yes, I love, love, love them.
When they are in season I buy them by the bucketload and at least as many as I eat raw, I cut up and freeze so that I can use them for smoothies or ice cream throughout the rest of the year.
And when I bought my first batch this year, I decided they would make a perfect tart. I decided to pair the persimmon with white chocolate for an incredibly rich and delightful fall treat!Read More
I don’t know about you, but when the weather starts to get cooler I have a primal desire for comfort food. I crave anything that’s starchy or that feels rich and hearty, like bread, potatoes, pumpkin, beans, kale and tempeh (and I usually pack on a few pounds as well!)
When I woke up on Monday morning and had a vision in my head of hand pies packed with fall goodness: roasted butternut, tempeh and sage. I knew right away that I had to make them a reality. Good thing that I had the day off work, because I ended up putting it to good use cooking up all sorts of deliciousness that day!Read More
Okay so the thing about opening a big can of pumpkin purée is that it goes a really, really long way. After baking my pumpkin bread the other day, I still had a little left over. What better way to use it up than to make a pumpkin cheesecake? None, I tell you.
For this cheesecake, I actually do use a cashew cheese that has been fermented overnight. And to get the creamiest of creamiest mouth feels, I use Irish moss powder, which also thickens it.
Now, there is a bit of controversy about Irish moss, because it is a source of carrageenan, which, in its heavily processed and isolated state for large-scale food production has been shown to be inflammatory and carcinogenic. The carrageenan in irish moss however is in its natural whole foods state. It hasn’t been extracted or fundamentally changed and for that reason it is not the same thing. If you are particularly concerned however, you could use 3/4 tsp of agar agar powder instead (although it won’t be as creamy).Read More