Pumpkin carob muffins with fresh ginger.




Caucasian female 20-somethings: REJOICE. Pumpkin spice everything is back in your life. You don't know why salted sweets are a thing but hey, if that's what floating everyone else's top-knot, it must be great. Literally.

Ingredients I
1 1/4 cup flour
2 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1 cup carob chips

Ingredients II
2 tbsp finely chopped ginger
3/4 cup sugar in the raw
1/4 cup light brown sugar, packed
3/4 cup pumpkin purée
1/3 cup coconut oil, melted
1/4 cup almond milk
2 tbsp molasses
1 tbsp vanilla-nut extract

Preheat your oven to 400F

In a small bowl, whisk together Ingredients I. I include the carob chips in my dry mix because in doing so, it'll prevent the chips from sinking to the bottom while baking.

In a large bowl, thoroughly whisk together remaining ingredients. Stir in your dry mix until evenly incorporated. The batter will be a quite thick.

Spray your muffin tins (either two mini muffin tins, or one 12x muffin tin) and, with a spring-loaded ice cream scoop, fill your tins up to the top.

For mini muffins, bake for 10-12 minutes.
For muffins, bake for 18-20 minutes.

One-pan mexican quinoa.


Gone are the days of my hopes for a Chipotle to open up shop in Winnipeg, and really, I should know better. Instead, grab a 12" pan, and hold your breath while you frightfully remove that avocado pit with a dull-ass knife. The directions are painfully simple, and this only takes about 20 minutes to cook up.. did I just waste some internet?

Ingredients
3 cloves garlic, chopped
1 tbsp oil
1 small onion
1 cup quinoa
1 cup vegetable broth
1-19 oz can diced tomatoes
1-14 oz can black beans
1 small can of corn
Diced jalapenos, pickled or fresh
3 tsp taco seasoning or to taste (I make my own and jar it) 

1 avocado

(Optional - sour cream, cashew cream, cilantro, etc. to top)

In your pan, heat up the oil and add your garlic. Then. Add everything else in, except for the avocado. Bring to a gentle boil, and let simmer for 20-25 minutes or until the quinoa is finished.

Really, that's that. Top with your avocado and anything else you fancy.

Tomato-basil hand pies.



My pal Amy (@theveganrunnergirl) just started a monthly vegan cooking club which I'm super stoked to be a part of. Today was the day we posted our tomato based goods, while hashtagging #thevegancookingclub. I went to Bulk Barn, nectar of thy gods, to get my usual supply of sundried tomatoes for some biscuits I was thinking up. But they quit selling them. God, that blows goats. I have proof. Anyhow, I decided to whip out the $2 pocket-pie press from my recent trip to America and give it a go. The results were solid, I don't look forward to the sleepless nights to follow the god-forsaken day that press bites the bullet. Until then, I'll be utilizing this thing regularly.








I'm using tomatoes and basil, both fresh from my garden. Oh, by the way, I garden. Don't get me wrong, the walls were gyrating thanks to DRI this whole while, and I spent a little while in a few dumpsters just last week.. but nothing beats garden fresh herbs and vegetables.

Yields: 5

Ingredients I
2 1/2 cups white flour
3 tsp baking powder
2 tsp white sugar
1 tsp salt
1 tsp oregano
2 tbsp canola oil
~1 cup warm water

Ingredients II
Tomato paste
Basil, roughly chopped or pulled apart
Tomatoes
Olives, pitted and quartered
Himalayan pink salt
Freshly ground pepper
--optional, other fillings of your choice 

Preheat oven to 400F.

For the dough, whisk together all dry ingredients, then add in your wet ingredients. Roughly mix with a fork, then get those hands in there. The dough should be a little sticky, but not so much it sticks ruthlessly to your hands. If that's the case, add a little more flour. Add your ball of flour to a lightly floured surface and knead for 3-4 minutes. Ensure the dough remains a little sticky or it won't stick together nicely when you press the edges together.



I Pam'd the press, after learning the tough way it's for the best. Add your ingredients into the press, being mindful of the edges. Add your seasonings on top, the tomato paste doesn't have the high sodium content like premade pizza sauces. The edges best stay clean so the guts don't spew out during pressing and baking. I pressed the edges together, and used my finger to push away the excess dough, which I added back to my dough ball.


Bake at 400F for approximately 12 minutes. The pies are ready when you tap on the tops with a utensil and they sound a little "hollow", and the bottoms will be browned nicely. Let stand for 5 minutes before gorging.