Alanna’s Pumpkin Cranberry Nut & Seed Loaf

Alanna's Pumpkin Cranberry Nut & Seed Loaf

Say hello to my new daily breakfast. I’ve made this loaf twice in the last two weeks and have been enjoying a slice in the morning ever since. It’s lightly sweet, nutty, seedy, wonderfully wholesome and dense.

I’ve been craving a dark seedy “bread” like this ever since we spent time in the Netherlands this past summer. So when I flipped through Alanna Taylor-Tobin’s new book Alternative Baker, this recipe immediately jumped out to me.

Alanna's Pumpkin Cranberry Nut & Seed Loaf Alanna's Pumpkin Cranberry Nut & Seed Loaf

There’s a lot going on in this loaf –¬†walnuts, pepitas, oats, flaxseeds, chia seeds, psyllium husks and pumpkin puree among a few other things. Once I gathered everything, I was surprised how easily this came together. In the headnote, Alana says “At first glance, the recipe seems impossible, as though it shouldn’t work; but mix it all up, let it rest for a few hours and bake it and you’ll soon find yourself as hooked as I am.”

I was definitely praying to the baking gods that I wouldn’t mess this up, but I followed her instructions exactly and it came out great. Both times ūüôā

Alternative Baker

If you’re gluten free, this book is a must-have. If you’re like me and enjoy experimenting with funny flours – it’s a must-have for you too. It’s packed with gorgeous baking recipes that use teff, buckwheat, coconut, chestnut and amaranth flours, just to name a few. Although it’s not vegan, there are a few vegan recipes and also some suggested substitutions like how to make pie and tart crusts with coconut oil.

Alanna's Pumpkin Cranberry Nut & Seed Loaf Alanna's Pumpkin Cranberry Nut & Seed Loaf

The surprising thing about this loaf is that it doesn’t rise – you pack the mixture into a loaf pan and shape it so that it domes on top.¬†Bake it for 1 hour and 15 minutes, until it’s deeply brown. This is best thinly sliced and toasted. It can be stored in the fridge for up to 2 weeks. I’ve also frozen individual slices.

I suggest following this recipe exactly as written!

Alanna's Pumpkin Cranberry Nut & Seed Loaf

Next, I have my eye on this vegan Coconut Cream and Raspberry Tart Рyum!

Alternative Baker

Roasted Delicata Squash Kale Salad

Roasted Delicata Squash Kale Salad

It’s Monday, which for me often means: salad day! This past weekend was full of¬†food, wine, friends, and fun – but I’m definitely a little tired today and ready for a healthy eating reset. Not that this is rabbit food by any stretch – it’s full of roasted vegetables, nutty farro, roasted chickpeas, diced apples, cranberries… basically everything I love about fall in one hearty bowl.

Roasted Delicata Squash Kale Salad

This one starts by roasting delicata squash and red onion wedges (btw, how pretty is this color combination?). To get the most out of my oven’s heat, I roasted chickpeas as well. Roast them until crispy – they add a nice texture and a bit of protein to the salad.

Roasted Delicata Squash Kale Salad Roasted Delicata Squash Kale Salad

I made this simple tahini sauce with maple syrup and apple cider vinegar.¬†I like to¬†drizzle and toss it with the base of my salad (farro and kale), and then serve the rest on the side (or just before serving) so that it doesn’t all soak in at once. Leftover sauce keeps in the fridge¬†for about one week.

This serves 2 people as a pretty filling meal, or 4 as a side. I’m thinking I’ll double this and serve it for Thanksgiving this year.

Roasted Delicata Squash Kale Salad

Molly’s Cauliflower Shawarma Tacos

Molly's Cauliflower Shawarma Tacos

I love these tacos so much that I wish I had thought of the idea myself. I absolutely love cauliflower tacos (there’s a delicious recipe¬†in our cookbook on page 99)… but¬†tahini? in tacos?! That’s something that only the queen of tahini, Molly Yeh, dreams up.

Molly on the Range

This recipe comes from¬†Molly on the Range¬†and I highly recommend it for your taco Thursday.¬†Spicy cauliflower is roasted until crispy, and then topped with crunchy onions, creamy tahini sauce and a sauce called Zhoug, which I’ve never heard of but¬†it’s a Middle Eastern sauce that’s like a spicier version of pesto.

Molly's Cauliflower Shawarma Tacos Molly's Cauliflower Shawarma Tacos

These are really easy to make, especially if you make the tahini sauce and the Zhoug sauce ahead of time. The tacos themselves are really simple to make but are so so flavorful.

Molly's Cauliflower Shawarma Tacos

And now about the book! Like me, Molly grew up in the Chicago suburbs. Unlike me, she is a talented musician, married a beet farmer, and is absolutely hilarious. Her cookbook is a rare breed of cookbook where I not only drool over the recipes and photos, but I will sit down and read every word of her wonderful writing. Her journey from the burbs to the big city to living on a farm is not only entertaining but inspiring. Get this book!

Molly on the Range Cookbook pictured above: a recipe called My Ex’s Meatless Balls ūüôā

pictured below: this super cute Macaroni & Cheese Chart

Molly on the Range Cookbook

10 Favorite Soup Season Recipes

Cauliflower Minestrone with Kale Pesto (vegan, gluten free) untitled-1 Creamy Vegan Corn Chowder

First off, I owe a huge THANK YOU to all of you who nominated and voted for us in this year’s Saveur Blog awards – we won!

Now to celebrate with… soup! I spent the past few weeks in Chicago where I watched summer turn to fall over night. One day we were eating corn on the back patio, the next morning I was hugging a hot bowl of oatmeal. Yes, I am the biggest wimp when there is even the slightest bit of chill in the air.¬†I’m back in sunny Austin now¬†but I caught this cold on the airplane and¬†now all I can think about is tea and soup. Here are 10 of my favorites that would hit the spot right about now. (Click on the photos to go to each recipe)

pictured above:
Cauliflower Minestrone with Kale Pesto
Creamy Vegan Corn Chowder

Red Curry Lemongrass Soup

Red Curry Lemongrass Soup

Carrot Soup with Carrot Top Pesto (vegan & gluten free)

Carrot Soup with Carrot Top Pesto

Ribollita (Tuscan White Bean Soup)

Ribollita (Tuscan White Bean Soup) 

Red Lentil Sweet Potato Stew

Curried Red Lentil Sweet Potato Stew

Butternut Squash Black Bean Chili

Butternut Squash Black Bean Chili

Easy Vegetarian Pho (vegan & gluten free)

Easy Vegetarian Pho

Creamy White Bean & Tomato Soup (vegan & gluten free)

Creamy White Bean & Tomato Soup

Butternut Squash Kale & Quinoa Stew

Butternut Squash, Kale & Quinoa Stew

Chana Masala with Spinach

Chana Masala with Spinach

So I guess it’s chickpea week! No, it’s not #nationalchickpeaweek (that hashtag doesn’t even exist) but this week on my blog chickpeas are making an appearance two posts in a row. Check out¬†Monday’s Broccolini Chickpea Pizzas if you¬†haven’t yet – it’s a tasty one.

I don’t know if I’ve said it before but I¬†LOVE chickpeas. They’re such a healthy, versatile plant-based protein and they’re so easy to keep on hand in my pantry. Actually, aside from the fresh spinach, this entire recipe is pretty pantry friendly.

Chana Masala with Spinach

As always, when I post an Indian-inspired dish, I want to give you the disclaimer that this might not be the most authentic version (remember Aloo Gobi-ish?). I love chana masala when I go to Indian restaurants and I think this at-home version tastes really good without using hard-to-find ingredients.

You likely have many of these spices on hand, although for this recipe, I recommend that you check and make sure your spices are pretty fresh. Dried spices don’t really go bad, but they do lose their potency over time, so if your spice drawer items are over a year old, you might think about refreshing them.

(Note that I’ve shown cardamom powder in the spice photo above, but this recipe is actuallly best with whole cardamom pods).

Chana Masala with Spinach

Chana Masala isn’t supposed to have spinach but, hey, I like¬†to pack in green vegetables whenever I can.

Serve this with steamed basmati rice and/or naan.

Chana Masala with Spinach