It's that time of year again when our kitchens are smelling of cinnamon, nutmeg and pumpkin!
So comforting and warm these smells are.
Yesterday I made an attempt to make a Gluten Free Pumpkin Bread that I added some chocolate chips to. The end result was fabulous!
Keaton came home from school and had a piece. He said he didn't know it was gluten free.
I must admit that the texture is really light and moist without the any grainy texture that you can
find a lot with gluten free baked goods due to some of the flours used.
Before I post a recipe I'll need to make this again to fine tune the measurements.
Well Thanksgiving is just next week and some of us are still trying to figure out what we are making.
We are going to my in-laws house so it won't be an all vegan meal. Maybe one day.
Here is a wonderful video by Colleen Patrick-Gourdreau that talks about celebrating a compassionate Thanksgiving. She has such a way with words. This is a great video to share with family and friends.
Let's make new traditions...ones that do no harm. With this in mind how about serving up some amazing vegan food to share with our family and friends who aren't vegan. What will you be serving? I think I may be serving up a mushroom stuffed puff pastry along with Roasted Sweet Potatoes with Arugula or roasted root veggies with a rich sauce. I might make Pumpkin Cheesecake too. Some other suggestions are Black Bean Sweet Potato Enchiladas or Roasted Root Enchiladas w/Cashew Cream Sauce(this is my favorite). The list goes on with Butternut Squash Risotto to
Butternut Squash Lasagna(used non dairy milk instead)which I may save this for Christmas.
Have a wonderful day!