My favourite time of the year – FALL – has arrived and this season calls for baking soul-warming comfort food recipes! Hence why I am here today! If you guys did not know already, I am a huge lover of pumpkin. I eat it all year around but… as soon as Fall arrives, I feel this huge urge to come up with new recipes where I can use it! I have been eating pumpkin nearly every single day and I don’t seem to get enough of it haha what can I say..? It is too big of a love!! I will certainly be sharing some fall-inspired recipes with pumpkin. So, my friends, please get ready for tons and tons of pumpkin everything!
Oatmeal is one of my favourite go-to breakfasts. I find it to be so satisfying and comforting, regardless of how hot or cold might be outside. Plus, you can really get creative with it according to what you’re craving: spices, seeds, nuts, dried or fresh fruits, nut butters…whatever floats your boat! Nevertheless, if I am at home and have the Sunday afternoon all to myself, I usually like to try out a new recipe. For this reason, last Sunday I decided to twist up the oatmeal game and do this fall-inspired baked pumpkin cinnamon oatmeal instead! It filled my house with the cosiest aroma and, as the result turned out quite good, I am here to share the recipe with you! It is easy to prepare and down right delicious. Plus, it is an easy make-ahead breakfast that is down right delicious and that you can enjoy all week.
- 70gr gluten free oats
- 180 pumpkin puree
- 180ml almond milk (I used the unsweetened roasted almond milk from Alpo but if you want to make it sweeter, you can use the regular version instead)
- 1/2 teaspoon baking powder
- 1 teaspoon of vanilla extract
- 2 teaspoons of cinnamon
- A handful of cacao nibs
- A handful of any kind of nuts: pecan, walnuts, pumpkin, almonds… (optional)
- Mix all the ingredients together in a large bowl
- Once the ingredients are well incorporated, pour the mixture into a baking dish
- Bake for 30-40 minutes at 350 degrees until the oats become tender and the liquid tick.
- Cut it into slices or squares and serve warm or store it in the fridge for up to 5 days. Leftovers are just as good as reheated! 🙂
For a perfect final touch, you can drizzle your slice with maple syrup or even a plant-based milk (I reckon that adding a splash of almond or coconut milk would make it even tastier!), add a spoonful of coconut yogurt and/or fruit on top if you like.
This breakfast recipe is just perfect for rushed mornings because all you need to do it to pull out a serving, pop it in the oven or microwave, then add any toppings you like to finish it off! It is filling, heart-healthy and wholesome. Please do let me know in the comments if you make it or if you have a similar recipe of baked oatmeal! 🙂
Nothing beats a slow and steady weekend brunch at home with your beloved one(s)!♥ It was so wonderful to slowly wake up to a bright and sunny day this morning and since my boyfriend was at home, I decided to treat him (well, treat us..) to an entirely homemade brunch. Since my boyfriend is British, I promised that I’d include a sort of vegan English breakfast in our brunch. Gladly, he was not disappointed with the result. *phew*
So, today I am here to share my absolute favourite brunch staple: TOFU SCRAMBLE!! It is not only super easy and quick to prepare but it is also very nutritious due to its high protein content and 0% cholesterol.
The recipe below includes the basics I usually use often but you are free to play around with the spices and use any veggies you have left in the fridge.
- 200g firm tofu
- 1 small thinly sliced red onion
- 1/2 red, yellow or orange pepper diced (I actually used a mix of the three)
- A big handful of spinach leaves
- 50 gr mushrooms thinly sliced
- 1/4 finely sliced leek
- Fresh parsley to garnish
- 1 teaspoon of turmeric
- 1 teaspoon of garlic powder
- 2 tablespoons of nutrional yeast
- Cracked black pepper to taste
- Salt to taste
- Start by pressing the tofu, which increases its capacity to absorbe any flavourings and seasonings added to it. You can leave it draining with something heavy on top for about 10-15 minutes
- While the tofu is draining, you can prepare and chop all the veggies.
- Warm a skillet over medium heat with some water on it. Once hot, you may add the already thinly sliced onion and pepper(s) and saute until fragrant (about 3 to 5 minutes). Stir ocasionally.
- Once the tofu is well pressed, you can crumble it slightly using a fork (or simply your hands) to get the preffered consistency for your scrambled tofu.
- Add the sliced mushrooms, leek and crumbled tofu to the skillet as well as the nutritional yeast and the rest of the seasonings (make sure that the tofu is well coated). You will have most likely to add some more water to thin. Stir until well combined and let it cook it for approximately 5 to 7 minutes, until the tofu starts to get brown.
- Serve immediately with some fresh parsley on top.
We served our tofu scramble over some gluten free multiseed toasted bread and paired it with vegan sausages. I do not consume processed meat-alternatives like this on a regular basis but it is good fun to switch things up every once in a while. Plus, I could not call it a vegan English breakfast without the sausages, could I?
If you try this recipe, please let me know in the comments how you like it! 🙂
Small remark: I always buy organic tofu and would advise everyone to do it since, from what I have read, non-organic tofu is most likely genetically-modified and sprayed with toxic chemicals, which is just stuff our bodies do not need.
I frequently crave hearty and comfort foods such as a good coconut curry. This coconut chickpea curry recipe always manages to satisfy my cravings and, therefore, I just though I’d share it with you guys. It is tasty, effortless to makeand nutrient-dense. Plus, believe me, you can’t really get it wrong.
Now off to what matters: what are the ingredients and directions of cooking it?
- 1 medium onion, finely sliced
- 300-400 chickpeas, drained and rinsed
- 100gr button white mushrooms, sliced
- 150gr carrot, cut in half and then sliced
- 2 medium tomatoes, roughly chopped (you can also used the equivalent in canned tomatoes)
- 2 handfuls of sugar snaps
- 5 cobs of baby corn, cut into short lenghts
- 3 handfuls of fresh spinach leaves
- 100gr of red capsicum, sliced
- 100gr of yellow capsicum, sliced
- 400ml of canned coconut milk
- 100gr of firm organic Tofu (optional)
- 1 tsp of garam masala
- 1 tsp turmeric
- 1 tsp of ground black pepper
- 1 tsp ground ginger
- Salt to taste
- 1 small handfull of fresh cilantro
- Heat some water in a large pan and add the onion finely sliced. Cook until softened, it should take about 10 mins. Add all spices and stir to combine them properly. Cook for 3 mins, then pour in the chopped tomatoes, using a wooden sppon to break them up, and simmer for 10 mins.
- Pour in the coconut milk and add some salt to taste. Bring to the boil and simmer for a further 15 mins until the sauce becomes thick.
- Tip in the chickpeas, the carrot, fresh spinach leaves, yellow and red capsicum, baby corn and green beans (all previously boiled until tender-crisp), and warm through. Cook, stirring frequently, for a further 7-10 minutes.
- The tofu is totally optional in this recipe. When I use it, I like to cut it in small cubes and bake it in the oven with some mustard. However, in case you prefer, you can also tip the tofu cubes in when you add the chickpeas and the veggies to the pan.
- Taste and adjust seasoning if needed and as per your preference.
- Serve over some rice (white or brown) or quinoa and garnish with fresh lemon or lime juice and fresh coriander leaves.
For an incredibly flavourful curry is important to have the right blend of flavours and textures. This is quite a versatile recipe but I find that using these veggies, herbs and spices, makes it very rich in flavour, wholesome and satisfying.
If you try this recipe please let me know in the comment section below. Also, do you have a different coconut curry recipe that is also vegan? As a curry lover, I am always open to need recipe ideas! 🙂