Pumpkin in the Air

It sure has been a perfectly chilly fall week in my neck of the woods…

It can be easy to forget how much you truly love something until you smell it. I experienced this just yesterday when I decided to make vegan pumpkin bread. All I can say is make this recipe for the way your house will smell alone.

So here is your guilt-free pumpkin bread recipe (found on go.veganrecipe4u on insta) that takes no time to throw together, toss it in the oven, forget about it, and wait for the scent of fall to fill your kitchen.

what you do:

1. Preheat oven to 350 degrees.

2. Mix wet and dry in two different bowls.

3. Minus the chocolate chips, add the wet to the dry mix until a smooth batter forms.

4. *in Moira Rose voice* fold in the chocolate chips

5. Line a loaf pan with parchment paper and pour batter into it and top with chips.

6. Bake for about 50 minutes.

   This recipe is simple, delicious, and perfect for this time of year. I always like to have a little snack of some sort on my counter (kitchen reveal hopefully coming soon) just in case company arrives. This flavorful pumpkin bread is perfect for just that. Add a little butter and you’re in business.

   Enjoy your Thursday!

When It Rains…

Hello, Hello!

So, here’s what happened. It rained and I had to use up some mushrooms before they went bad. It was time to make soup. If you know me then you probably know how much I love soup. Like a lot. I threw this recipe together so fast, and it was the best!

what you do:

1. Melt butter in a pot and then toss in the onions until nice and soft.

2. Add mushrooms and spices, then let cook until mushrooms are also soft. Sprinkle with flour and stir.

3. Stir in veggie broth and simmer for about ten minutes or so.

4. Then add in your almond milk. I also threw about one tablespoon of cornstarch just to thicken it a little.

Now that I used up all of my mushrooms, I have to buy more mushrooms because I’m making this soup on repeat all fall long. It’s so easy, fast, and perfect for a weeknight meal.

Enjoy!

Zesty, Zucchini, & Vegan

Hello, hello Friends!

This is the last recipe I bring to you from the kitchen I’ve lived in for six and half years. We just started a massive kitchen gut job (drinks wine dreading construction but also squeals in excitement). By the end of the summer this girl will be cookin’ in a brand new kitchen! What will my food posts look like until then? No idea. Maybe none, maybe from an obscure place in my house. Time will tell.

Anywho. If you know me then you know I looooove zucchini. I cook with it constantly. I made this dish recently and put it on my Insta story and a lot of you wanted the recipe. It’s simple, Vegan, and utterly delicious!

Here are the Vegan ingredients that I used:

• Gardein “ground be’f”

• Vegan mozzarella (shredded and sliced), and Parmesan.

• I also used four medium zucchini’s.

  I found the cheeses at Aldi which has some amazing Vegan options. The “be’f” is from Target.

Below you can follow how I made this dish. Honestly, it’s rather addicting. Just make sure you do the basket weave so that you can make sure it all stays together. Bake on 400 degrees for about 40 minutes.

Have the best day ever you beautiful souls!