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

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!

Yup. The best.

Perfect.
Chewy.
Crispy.
Chocolatey.
Gooey.

If you bake anything in your life, bake these. These are absolutely hands down the best chocolate chip cookies I've ever made.

A great chocolate chip cookie recipe is really really important.

Don't worry. I got you covered.

Recipea:
    10 Tablespoons unsalted vegan butter substitute
    1/2 cup + 2 Tablespoons brown sugar
    1/2 cup + 1 Tablespoon white sugar
    1 flax egg (3 tablespoons of water + 1 tablespoon of ground flaxseed)
    1 teaspoon vanilla extract
    1 3/4 cup unbleached all purpose flour
    1/2 teaspoon plus a pinch of baking soda
    3/4 teaspoon baking powder
    3/4 teaspoon salt
    1 cup chocolate chips (I like cutting up big hunks of dark chocolate bars)

Cream butter and sugars together with an electric mixer for 3-5 minutes until light and fluffy.

Prepare egg replacer in a very small bowl or mug by combining flaxseed and water together and letting it sit for 5 minutes or until absorbed and gloopy (you'll see...).

Add egg replacer and vanilla to creamed butter mixture and stir to combine.

Add flour, baking soda, baking powder, and salt to butter mixture and stir to combine.

Fold in chocolate chips.

Form dough into a log, cover with plastic wrap and place in the refrigerator for up to 24 hours*.

When ready to bake, preheat oven to 350 degrees F.

Line baking pan with parchment paper.

Roll dough into smooth, round, tablespoon-sized balls.

Bake for about 10 minutes or until cookies just begin to brown. They will still be very soft.

Remove from oven and allow to cool on baking sheet for about 5 minutes.

Transfer to a cooling rack and allow to cool completely... pff! Like that's gonna happen!

** Shoutout to The Dinner Mom for the recipe!

It's officially autumn. And all I want is blankets and baths and books and pumpkin bread.  I have two secret weapons. One is my Banana Bread. The other is this Pumpkin Walnut Bread.

That's right, I said it. These are perfection.

I've been trying for a WHILE to master the perfect pancake, and by golly I think I've done it.

The fluff factor of these bad boys are on point and the lemon and blueberry give them just the right amount of freshness.

Ohmygoodness. They are everything that is right and good in this world.

Whoever said vegan food is lame? These taste EXACTLY like the buttermilk pancakes I remember as a kid.

Make them. Do it. You can thank me later.

Recipea:
Makes 3 large pancakes. 
Prep time: 10 mins | Cook time: 15 mins

3/4 cup flour
2 1/2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
2 teaspoons apple cider vinegar
3 teaspoons lemon juice
1 teaspoon vanilla extract
3/4 teaspoon fresh lemon zest
1/2 cup unsweetened almond milk
Big ol' handful of blueberries
3 teaspoons vegan butter

In a medium bowl, sift together dry ingredients.
Add lemon juice and apple cider vinegar. There'll be a fizzy reaction with the baking soda (ooh, science!).
Add the vanilla extract, lemon zest, and almond milk and stir until just combined.
Fold in the blueberries (however many you like).

In a preheated medium pan over medium-high heat, melt 1 teaspoon of the butter and pour 1/3 of the batter onto the pan, forming a large pancake. Let cook for 3-4 minutes, or until bubbles begin rising to the surface and popping in the center of the pancake. Flip and let cook for 1-2 minutes on the other side. Remove and set aside. Repeat this until you're done with the batter (there should be enough batter for about 3 large pancakes). Top with some more fresh zest and blueberries, maple syrup, and/or maybe even a little powdered sugar. Eat your heart out :]

 

HOLY YUM.

So I've been going through a serious soba noodle phase lately. I've been eating them in soups, stir frys, green curries... just about anything. But I think this sweet and spicy peanut hoisin sauce might take the cake for my best soba noodle creation of them all.

This sauce is creamy, has the perfect little kick, and works wonders as the star of an already glowing soba noodle bowl. :]

I paired mine with some stir fried veggies and crispy kale to give the final dish some dimension and crunch.

This works as much as a showstopper main for dinner with friends as it does a great quick mid-week meal.

Give it a whirl and see what you think!

Recipea:
Serves 2-3
Prep time: 10 minutes | Cook time: 10 minutes

Sauce:
3 tablespoons smooth, natural peanut butter
3 tablespoons hoisin sauce
3 teaspoons apple cider vinegar
3 teaspoons soy sauce
3 teaspoons sesame oil
2 teaspoon fresh finely grated ginger
1 teaspoon fresh finely grated garlic
4-5 tablespoons warm water

Stir fried veggies:
Choose 3-4 cups of whatever fresh veggies you'd like. I used a prepack mix of mushrooms, cabbage, carrots, and bean sprouts.

5 oz soba noodles

4 cups chopped kale
1.5 tablespoons olive oil
Ground salt and pepper
Chopped green onion


Massage the kale with olive oil and sprinkle on salt and pepper. Lay it onto a baking sheet and cook in a 180 degree celsius oven for 10 minutes or until dark green and crispy.

While that's in the oven, place all the sauce ingredients into a jar and shake to combine.

Place veggies into a medium pan over medium high heat with a few tablespoons of water until tender.

While those are cooking, submerge soba noodles into boiling water for 5-7 minutes or until soft.

Drain noodles and toss in sweet and spicy sauce.

Serve with stir fried veggies and top with crispy kale and chopped green onion. You can either serve separately, or combine them all into a bowl... Handily, I've shown you both options below... Ok fine, it was my way of rationalising eating two servings. Don't judge me. When you make this, you'll understand.

Enjoy!