Yikes! I’m a day late, but better late than never….right?!
Below you will find my Wednesday Wish List items.
Attention cinnamon lovers. How sweet is this kitchen gadget. I love this grater!
Pick one up at Cinnamon Hill
These copper bowls are super cute! Perhaps I should start my copper collection with these miniatures from Provisions
Weck jars!!! I want these in my kitchen now. You can make yogurt parfaits in them or pudding!
My Baking Addiction
Now I’m thinking these would be great Christmas gifts for the foodie in you’re life!
Hope everyone out there ate lots of candy!
All that sugar is going to give you some sweet, sweet nightmares 🙂
(Photograph credit from Pinterest)
I think we can all agree stuffing veggies is making a come back. It was always stuffing bell peppers. This summer’s culinary trend had to be stuffing zucchini…now, just for fall, people are stuffing squash.
We need to take advantage of this vegetable while it’s in season. For this recipe I chose butternut squash.
Preheat the oven at 400 degrees.
Slice the squash in half and scoop out all the seeds from inside the squash.
Then place the squash cut side face down on a baking pan.
Let roast for 25 mins or until squash is tender. Then take squash out and set aside.
In the meantime, while the squash is roasting.
This is how you prepare the filling.
3 cloves of chopped garlic
2 diced shallots
1 pound of ground turkey
2 cups spinach
1/2 cup of sun dried tomatoes
1 tablespoon tomato paste
1/2 cup of tomato sauce
1 teaspoon paprika
Sauté the diced shallots and garlic on a pan.
Then add the ground turkey, cook for 5 minutes. Add the spinach, sundries tomatoes, paprika, tomato paste and tomato sauce. Cook an additional 10 minutes or until turkey is fully cooked.
Then add your filling inside the scooped out portions of the squash.
Garnish with pecans and goat cheese (optional).
Just make sure not to consume the skin of the squash. Although, you may not notice as this dish is that tasty its going to be hard not to devour this entire squash.
This is my first attempt at making pumpkin pie, and I must admit it was pretty successful. I decided to go for a vegan pumpkin pie as the ingredients seemed more appealing to me, plus it was another excuse to use my Vitamix blender 🙂
When I shared it with my family, they couldn’t believe that it was a vegan pumpkin pie.
The crust consists of coconut oil, flour, water and a dash of salt.
The filing contained pumpkin, cashews, brown sugar, maple syrup, molasses and pumpkin pie spice.
I popped it in the oven for 35 mins.
I must admit it was hard not to dig into this pie immediately once it came out of the oven.
The smell of pumpkin was so aromatic and the filling was velvety smooth. I truly believe you guys are going to enjoy this recipe as much as my family and I did.
This recipe was adapted from Food 52
Can you believe it’s Wednesday already?
The last couple of days have been free-zing!
This kind of weather makes me want to pack my bags and go somewhere toasty. Like glamping.
I’m sure many of you know what glamping is by now, but in the event you don’t know (because you have been possibly living under a rock) then here is the down-low on glamping.
Glamping is camping but in a more luxurious and glamourous way. For instance, you get a comfortable bed (that’s off the ground), beautiful linens and glamping is always accompanied by running water within your quarters. Here are some over the top glamping experiences.
At Fireside Jackson Hole in Wyoming you can stay in a glamourous tent or the cabin.
Ya I can see myself enjoying a glass of bubbly here.
Another place offering a glamping experience is in Tijuana in Baja, California
These air conditioned bungalows look small, but they still can fit a king sized bed inside with a bathroom with shower. The outdoor terrace spaces are perfect for star gazing at night.
Finally on my wish list is this glamping experience in Gozdne Vile Glamping at the Sava hotel in Slovenia
The huts are situated in the middle of a forest with a lake close by.
I just can’t get over the wooden hot tub which is fueled by firewood. That’s exactly what I need I order to warm me up!
How do you make your carrot cake?
There are many different approaches to creating a delicious carrot cake. Some say it’s all in the cream cheese frosting, others like adding raisins or pineapple to their cake batter.
After looking through some of my older cookbooks, a lot of the recipes revealed adding lots of refined sugar, white flours, shortening and/or vegetable oils to make the cakes more moist and flavourable.
I recently discovered adding pineapple to carrot cake and I think it’s a genius idea. What I don’t enjoy is the texture of raisins in a carrot cake. Raisins, in my opinion, don’t belong in cakes.
Since I indulged on the weekend with deep fried Latin American cuisine (so worth it though). I figured I might as well make something healthier to indulge throughout the week, and need to give myself a little break.
I am not going to lie, I’m going to continue to grab a sugary sweet, once in a while, but if I can assemble a dessert using a vegan method I’d prefer to go with that option. I am trying to be more mindful of what I eat (really I am) because the holidays are fast approaching and I know that means cookie exchanges and more pumpkin desserts!!! Yikes!!!
So here is my recipe for Carrot Squares with Cashew Cream Frosting (I opted for squares because you can eat more of this dessert this way, and trust me you will be).
This recipe is slightly adapted from This Rawsome Vegan Life
To make the cashew cream frosting:
-1 cup raw cashews
-1/4 cup of water
-3 tablespoons of maple syrup
-1 tsp vanilla powder
-juice of 1/2 lemon
-1/3 cup coconut oil
blend all ingredients in your Vitamix blender or food processor until smooth. Put in a bowl and set aside.
To make the cake:
-2 1/2 cup shredded carrots
– 1 cup raw walnuts
-14 dried pineapple chunks
-1/2 cup of unsweetened shredded coconut
-1 tablespoon of cinnamon
1/2 teaspoon of nutmeg
Shred the carrots and remove the excess water from them by squeezing the shredded carrots in a cheese cloth or clean tea towel. Place carrots in a bowl and set aside.
Then throw all the remaining ingredients in your food processor and pulse until the mixture sticks together.
Now add in the shredded carrots and pulse a bit more.
Line a square shaped pan with parchment paper.
Press the cake mix into a square shaped pan.
Then spread on the frosting. Garnish with whatever you like (I chose crushed pistachios).
Put it in the freezer until the layer of frosting is hard.
When ready to serve take out and let thaw for 10 minutes and sprinkle with cinnamon (optional)
Another Latin American restaurant we tried this weekend was La Cubana. This place is another hidden gem on Roncesvalles.
I know what some of you may be thinking. Cuban food? Really? I’ve been to Cuba and their food is so bland. Well, La Cubana is far from bland. Each dish we tasted was flavourable and satisfying.
The seafoam tiles and classic victorian encaustic mosaic floors work well in the retro diner space. I love The accent touches of the stacked Latin American non-perishable food items across the wall.
Aside the great food, the staff are extremely friendly.
(Grilled whitefish with pineapple salsa, beans and rice, slaw and plantains)
(Pineapple Upside Down)
(Key Lime Pie)
We wish we could have ordered more, but I guess it’s just more of a reason to come back again to taste the rest of the menu.