Archive for November 2017

Happy Thanksgiving you beautiful people!

This stuffing has forever been my favourite part of Thanksgiving dinner. It's my Mom's special recipe and it wouldn't be autumn without it. It makes the whole house smell amazing and I've never met another soul who hasn't fallen completely in love with this dish.

I'm just so thankful for you, delicious stuffing.

Makes 2 medium casseroles

Prep time: 15 mins | Cook time: 50 mins

340g bag of sage and onion stuffing (or whatever boxed stuffing mix you like)

2 small loaves of bread, cut into cubes (I used one wholewheat bloomer and one pumpkin seed and cranberry)

6 tablespoons vegan butter

1 onion chopped

2 apples, peeled, cored, and chopped

2 ribs celery with leaves chopped

½ teaspoon salt

½ teaspoon pepper

3 cups veggie broth

¼ cup chopped fresh parsley

¼ cup chopped fresh sage (adjust to taste)

¼ cup chopped fresh thyme (adjust to taste)

Vegan sub for 2 eggs (I used ½ cup applesauce)

½ cup chopped walnuts

Preheat oven to 180 degrees celcius.

Butter two medium casserole dishes.

Melt butter in large skillet over medium high heat.

Add onion, apple, celery, salt, pepper, sage, and thyme. Cook until soft.

Add broth and parsley and bring to boil.

Pour veggie mixture over stuffing cubes.

Mix in walnuts and vegan egg sub.

Loosely pack dressing in buttered pan.

Cook uncovered for 40 mins.

Stir.

Cook for 10 minutes more.

Carb party.

Mom's Sage & Thyme Stuffing

Wondering what to do with the other half of that can of pumpkin from the Pumpkin Pasta recipea?

I've got your solution right here, baby.

These cinnamon rolls take only an hour to make - no rising overnight business... because let's be honest, when you're craving a cinnamon roll, you want one as soon as humanly possible. Ain't nobody got time for waiting till tomorrow...

So get in there, people! Delicious cinnamon rolls await!

Recipea:
Prep time: 45 mins | Cook time: 15 mins
Makes 12-20 rolls

4 1/2 teaspoons quick rise yeast
1 cup warm water
1/3 cup melted coconut oil
1 teaspoon salt
2 1/2 cups all-purpose flour (*for the rolls pictured, I used half wholewheat and half all purpose. Either works well, but for more traditional rolls, go for all all-purpose)
1/4 cup + 1 teaspoon sugar
2 tablespoon melted vegan butter
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1/2 cup brown sugar
1/2 can pumpkin puree
1 1/2 cups powdered sugar
2-3 tablespoons unsweetened almond milk
1/4 tea. vanilla extract

Warm up the water until it is about the same temperature as warm bath water. Sprinkle with 1 teaspoon of sugar, and all the yeast. Stir and let sit for a 5-10 minutes to activate (there should be bubbles - if not, your yeast isn't fresh and you'll be disappointed with the results - trust me!).

Add the coconut oil, salt, flour, and remaining sugar, and stir to combine. Add additional flour if needed until mixture pulls away from the sides of the bowl to form a ball, but is still really soft and a little sticky.

On a floured surface, knead the dough a few times until a smooth ball forms. Place the dough in a floured bowl and let sit while you assemble the filling.

Combine the spices and brown sugar in a small bowl. On a well floured surface, roll the dough out into a long rectangle - approximately 12x20. Spread the melted vegan butter over the rolled out dough. Then spread pumpkin puree evenly over the dough and sprinkle oil with cinnamon, pumpkin pie spice, and brown sugar mixture, coating the dough evenly.

Taking the long end of the dough, roll it tightly onto itself, forming a long log. Roll the dough so the end is underneath the log and use a sharp serrated knife to cut 1 - 1 1/2 inch slices. Place them in a greased baking pan. Cover with plastic wrap and set in a warm place for 20-30 mins to double in size. (*optional: brush with a little almond milk or vegan butter before placing in oven to make them a little more golden brown on the outside)

Preheat oven to 180°C. Bake for about 15-20 minutes or until golden brown. Let them cool for a few minutes while preparing the glaze (whisk vanilla, sugar, and almond milk together). Ice and enjoy!

Quick Pumpkin Cinnamon Rolls

Autumn is happening, guys.

That means it's time to use up those beautiful pumpkins.

I'm totally into the savory pumpkin combo these days, so I created this yummy pumpkin pasta concoction and am very pleased about how it turned out. It's creamy, full of cozy flavour, and the pumpkin adds a little touch of sweetness that gives a comforting dynamic element to a basic pasta dish.

Bring on all the cozy autumnal food! The one perk of needing to cover ourselves with huge sweaters all the time means we can stuff all the pasta in our faces with zero remorse. Gotta store up for winter! ;)

Recipea:
Makes 2 hearty bowls of pasta
Prep time: 10 mins | Cook time: 20 mins

200g (1/2 can) of pureed pumpkin
2 large cloves of minced fresh garlic
1 tablespoon olive oil
2 tablespoons nutritional yeast
1 teaspoon dried sage
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped rosemary
1 teaspoon ground cinnamon
Ground salt and pepper to taste
1/2 cup grated non-dairy cheese
1 1/2 cups fresh spinach
160g (about 1/3 of a 500g packet) of wholewheat spaghetti

Boil spaghetti until al dente.
While spaghetti is cooking, in a medium saucepan on medium heat, heat oil and garlic until fragrant.
Add pumpkin and heat through.
Add nutritional yeast and herbs and spices.
When the spaghetti is ready use a pair of tongs to transfer the pasta straight from the water into the pumpkin mixture. Add 4-6 tablespoons of pasta water to thin out the sauce to your desired consistency and toss together with the fresh spinach and non-dairy cheese until spinach is slightly wilted and cheese is melted.
Serve and garnish with some more fresh thyme and rosemary.

This dish is also great with baked, thinly sliced portobello mushrooms, vegan sausage, crispy kale, etc. Get creative!

Pumpkin Pasta

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