all things food
Say hello to the best thing to hit your taste buds this fall! But no, seriously. Hello, incredibly flavorful nourish bowl!
The best news? When you use already-cooked grains, this recipe comes together in about 30 minutes!
When contemplating …
Say hello to the best thing to hit your taste buds this fall! But no, seriously. Hello, incredibly flavorful nourish bowl!
The best news? When you use already-cooked grains, this recipe comes together in about 30 minutes!
When contemplating the flavors for this fall-themed Buddha bowl concept, I couldn’t shake the idea of grains topped with roasted butternut squash and Brussels sprouts with tahini sauce.
Butternut Squash & Miso Brussels Sprouts Nourish Bowl from Minimalist Baker →
These stuffed peppers aren’t the kind your mom made. They’re meatless and loaded with fresh flavor. They’re cheesy as shown, yes, but the cheese is actually non-essential.…
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These stuffed peppers aren’t the kind your mom made. They’re meatless and loaded with fresh flavor. They’re cheesy as shown, yes, but the cheese is actually non-essential. You can easily make these peppers dairy free or vegan.
I was inspired to incorporate some of my favorite Mexican ingredients, including pinto beans, cherry tomatoes, cilantro, lime, chili powder and cumin. The filling is so tasty, I could eat it as a side dish! These peppers are somewhat time consuming, but each element is simple to make.
The trick to making great stuffed peppers is to slice the peppers in half from the stem end down through the base. Then, pre-roast the halves until they’re tender and a bit caramelized at the sliced edges. This way, their flavor is condensed and their texture is just right—not too crisp, but not falling apart.
Please do yourself a favor and cook extra brown rice while you’re at it. Then, you’ll be one step closer to dinner tomorrow night—say, Extra Veggie Fried Rice or any of these rice-based dishes. High five!
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It’s that time of the year for winter squash (!!), one of our favorites being butternut.
In this step-by-step tutorial, we show you how to peel, cut, season, and roast butternut squash to perfection every time! It’s easier than you think. We also incl…
It’s that time of the year for winter squash (!!), one of our favorites being butternut.
In this step-by-step tutorial, we show you how to peel, cut, season, and roast butternut squash to perfection every time! It’s easier than you think. We also include notes for cooking with less oil, what seasonings complement the flavors best, and how to put it to use! Let us show you how it’s done.
How to Roast Butternut Squash
This 30-minute recipe starts with peeling and cubing the squash so that it cooks quickly and gives each bite a nice roast-y flavor!
Have you carved your pumpkin yet? Let’s roast some pumpkin seeds to make a night of it! When I was growing up, we carved our jack o’lanterns…
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Have you carved your pumpkin yet? Let’s roast some pumpkin seeds to make a night of it! When I was growing up, we carved our jack o’lanterns every year before Halloween, and my mom always roasted the seeds for a tasty snack.
Pumpkin carving night is still one of my favorite nights of the year, and now I carry on the tradition with my husband and a glass of wine. While I’m only a mediocre pumpkin carver, I’ve perfected my roasted pumpkin seed technique over the years. I’m sharing all of my tips with you today.
Roasting pumpkin seeds is really fun and easy when you know how to do it. When you don’t, you can make a big mess and end up with seeds that are either burnt, or never golden.
This foolproof recipe yields perfectly golden pumpkin seeds, every time! Keep reading to learn the easiest way to clean those slippery seeds.
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We’re no strangers to date bites around here, but these may just top them all. Strong claim, but with good reason. If you love the flavors of buttery cashews, salted caramel, and coconut, you’re going to love these energy bites!
Just 4 ingredients and …
We’re no strangers to date bites around here, but these may just top them all. Strong claim, but with good reason. If you love the flavors of buttery cashews, salted caramel, and coconut, you’re going to love these energy bites!
Just 4 ingredients and 10 minutes required for these naturally sweetened, plant-based gems that are perfect for on-the-go snacking, pre- or post-workout fuel, or a healthier dessert!
Do you need a perfect flaky vegan AND gluten-free pie crust without pricey GF flour mix, without xanthan gum and other unusual ingredients? This recipe is exactly what you need. It is easy to mix, easy to roll and delicious. You can use it to make swee…
Do you need a perfect flaky vegan AND gluten-free pie crust without pricey GF flour mix, without xanthan gum and other unusual ingredients? This recipe is exactly what you need. It is easy to mix, easy to roll and delicious. You can use it to make sweet or savory pies of all kinds. Pie crusts...
The post Flaky Vegan Gluten-free Pie Crust appeared first on My Pure Plants.
Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Using homemade pumpkin puree I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly. An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more […]
The post Sourdough Pumpkin Bread (Vegan) appeared first on Izy Hossack – Top With Cinnamon.
Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!!
I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly.
An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more water was coming out. This resulted in a texture which was much more like the canned pumpkin puree I buy. I tried it in a loaf and it worked a treat!!
Luckily, I’d had a conversation with someone on my IG DMs about converting my banana bread into a a pumpkin bread (shout out to Kelsey!!). She actually tested the recipe too – telling me her changes of increasing the sugar slightly & lowering the pumpkin slightly – and declared it a success 
I’ve made it both with 150g sugar and 200g sugar and they both work out so it’s up to you and your preferred level of sweetness.
As well as these changes, I made a custom pumpkin spice blend for the cake with cinnamon, nutmeg, cloves & ginger for that Autumnal flavour. As I had some oranges to hand, I grated in some zest too as I always find it helps to round out the spices in things like carrot cakes & pumpkin breads. This is such a delicious, soft loaf and is VERY moreish. Perfect for a cuppa as an afternoon snack!
A warmly spiced vegan pumpkin bread which uses sourdough discard!
Adapted from my Sourdough Banana Bread (vegan)
Amount of sugar: use 150g for a slightly less sweet loaf or 200g if you prefer things sweeter
If using homemade pumpkin puree: it is essential that your pumpkin puree is drained before weighing & using in this recipe. To do this, line a sieve (mesh strainer) set over a bowl with 2 layers of cheesecloth. Fill with your homemade pumpkin puree and leave to drain for 2-3 hours. After this time, gather up the edges of the cheesecloth and twist together at the top. Gently squeeze the bundle of puree to remove any last bit of water - don't squeeze too hard or the puree may start to seep through the cheesecloth! The texture should be very thick just like canned pumpkin puree. You can now measure it out and use it in the recipe.
To make homemade pumpkin puree: cut your pumpkin in half. Place cut side down on a baking tray and roast at 180C fan (350F) for 1-2 hours until completely soft. Remove from the oven, flip over and scoop out the seeds then discard them. Scoop the flesh into a blender/food processor/bowl with sitck blender, discard the skin. Blitz the flesh until smooth then drain as instructed above.
What is 100% hydration sourdough starter? This means that when feeding your starter, you're using an equal weight of flour & water (e.g. feeding it with 50g flour & 50g water each time).
Non-Vegan option: use 100g butter, melted, in place of the oil.
Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!
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Lately, I can’t get enough of romaine lettuce, which is weird considering a few months ago it was my least favorite green (next to iceberg). However, with the creation of our Vegan Caesar Salad with BBQ Sweet Potato Croutons, my love affair began, and …
Lately, I can’t get enough of romaine lettuce, which is weird considering a few months ago it was my least favorite green (next to iceberg). However, with the creation of our Vegan Caesar Salad with BBQ Sweet Potato Croutons, my love affair began, and it’s been going strong for months.
This is an iteration of that recipe, but with more decidedly Middle-Eastern and Mediterranean influences thanks to the addition of za’atar spice blend, hummus, and tahini (follow links for recipes and to learn about the origins of these ingredients).
Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!) from Minimalist Baker →
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. It’s perfect for cool late summer…
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Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. It’s perfect for cool late summer or fall evenings when fresh corn is at its peak. Or, you can make it any time with frozen corn.
I wanted the corn flavor to shine and balanced its sweetness with some Southwestern spice. You’ll find bell pepper, poblano and chili powder in this atypical chowder. I promise you will not miss the bacon.
I purposefully avoided using the heavy cream that you’ll find in most chowder recipes. Heavy cream has a tendency to dull flavors and also makes me feel weighed down. Instead, I blended a bit of butter into the soup (one of my favorite soup tricks) and stirred in some crème fraîche or sour cream at the end. These dairy ingredients offer some creaminess, of course, plus some tanginess that you won’t get from plain cream.
You can easily make this soup dairy free or vegan, if desired. You’ll love the end results either way!
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This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.
I dreamt up this dish after ma…
This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.
I dreamt up this dish after making a dressing with this beloved green curry paste and pouring it over fresh kale, Instant Pot chickpeas, and perfect roasted potatoes. While delicious, I knew it would be next level if cooked and married with coconut milk.
1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato from Minimalist Baker →