Posts made in October, 2014

Pumpkin Bottomed Cupcakes

Posted by on Oct 28, 2014 in Recipes | 2 comments

Pumpkin Bottomed Cupcakes 2-2

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).  

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Roasted Acorn Squash and Sage Pasta

Posted by on Oct 26, 2014 in Recipes | 0 comments

Roasted Acorn Squash and Sage Pasta

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.

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Raw Persimmon & White Chocolate Tart

Posted by on Oct 18, 2014 in Recipes | 0 comments

Raw Persimmon & White Chocolate Tart

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. 

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Tempeh, Butternut and Sage Hand Pies

Posted by on Oct 15, 2014 in Recipes | 0 comments

Tempeh, Butternut and Sage Hand Pies

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 I had a vision in my head of hand pies packed with fall goodness: roasted butternut, tempeh and sage.

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Ultra Dreamy Pumpkin Cheesecake

Posted by on Oct 13, 2014 in Recipes | 0 comments

Ultra Dreamy Pumpkin Cheesecake

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. 

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