There is something deeply comforting about soup, especially when its freezing outside. And this particular soup is like a nice bowl of liquid warmth. It has bright, beautiful, complex flavors. The walnut oil that the butternut is roasted in gives it a nutty...Read More
I love butternut squash. Of all of the wonderful varieties of winter squash, it is by far my favorite. It is sweet, but not too sweet. It is firm and lovely to bite into, but is beautifully creamy. It’s just pure delight! When I first came up with this recipe,...Read More
When I was growing up self-saucing puddings were a real treat for dessert, especially on cool winter nights. I mean, what could be better than hot cake with a built-in sauce? Not much, I tell you. Self-saucing puddings really are a little piece of heaven! For some reason, until...Read More
There is something deeply comforting about soup, especially when its freezing outside. And this particular soup is like a nice bowl of liquid warmth. It has bright, beautiful, complex flavors. The walnut oil that the butternut is roasted in gives it a nutty depth. The sweetness of the butternut contrasts beautifully with the umami of the walnut thyme pesto. And while it’s already super smooth and creamy, the dollop of cashew cream just makes it a velvety delight.
Yes, this is a soup that is sure to please.Read More
I love butternut squash. Of all of the wonderful varieties of winter squash, it is by far my favorite. It is sweet, but not too sweet. It is firm and lovely to bite into, but is beautifully creamy. It’s just pure delight!
When I first came up with this recipe, I wasn’t quite sure what I was going to make. I decided the starting point would be roasting my butternut with some walnut oil and thyme and then see what I’d be inspired to do. Half way through its roasting I decided it was either pasta or soup. And with this particular butternut, I ended up making both. I’ll share the recipe for my soup another day. Today I’m sharing the recipe for this tasty, soul-satisfying pasta.Read More
When I was growing up self-saucing puddings were a real treat for dessert, especially on cool winter nights. I mean, what could be better than hot cake with a built-in sauce? Not much, I tell you. Self-saucing puddings really are a little piece of heaven!
For some reason, until I decided to make this gorgeous pumpkin pudding, I hadn’t had one in two decades. I think it must be because self-saucing puddings aren’t really a “thing” in the United States. But now I’m making up for lost time and have been on a bit of a self-saucing pudding baking bonanza!
Self-saucing puddings are a little bit magical. To make them, you prepare cake batter and place it in an oven-proof dish. Then you carefully top the batter with boiling, sweet liquid and put it in the oven. As it cooks, the cake rises to the top and the liquid falls to the bottom, where it thickens and becomes nice and gooey sauce. And at the end of it you have pure perfection!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