Oh Yum, this delicious bread is so moist and chocolaty! Pumpkin puree gives it a nice richness, and cinnamon, nutmeg and ginger add a mild but lovely spiciness. This is my first time baking with chickpea based gluten-free flour and I’m really happy with the texture and flavor.
Continue reading Chocolate Pumpkin Bread~Vegan and Gluten-Free
Have you figured out by now I love soups and other one-pot meals? Plus, these types of meals always mean leftovers… and yep, we love leftovers!
This was originally.. simply.. Potato-Leek Soup. Bill is not super fond of pureed soups but being an agreeable sort he ate it and said he enjoyed it. Later that same week on a cool, rainy night I was re-heating some for dinner and remembered I also had steamed broccoli leftover from the night before. It just seemed brilliant to throw it in the soup, and voila! … Potato-Leek & Broccoli Soup was born. I love this comforting soup and so does Bill.
Since his heart event I had put aside recipes that call for dairy milk or cream to avoid the saturated fat, preferring the fat in our diet come from healthier sources such as nuts, seeds and olive oil. This is especially true since I’ve learned dairy fat is also inflammatory, which is known to cause plaque buildup in our arteries. But recently I’ve discovered the magic of cashew cream! Oh the possibilities! Now those creamy, rich and delicious recipes we used to love are back on the table. Continue reading Potato-Leek & Broccoli Soup