Really delicious half-eaten pumpkin loaf

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The first of the pumpkin loaves! I made one other pumpkin thing but this is more specifically FALL BAKING status. Because it’s suddenly freezing here and I’ve begun wondering how I survived in Oregon and also, where have all my warm clothes and layers gone?! I think I purged them from my wardrobe in a fit of frustration…. and now it’s become tank top, sweatshirt, scarf, fleece. Which is working tolerably well but… clearly I need help in the wardrobe department. Probably because whenever I try to buy sensible things I end up with boots and scarves and jewelry and don’t judge me, I know you have your weaknesses too, I see you over there on Etsy and Modcloth and Pinterest… oh wait, just me?!

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Also ps. Sorry for the slight awkwardness of the photos. I ate a bunch of the loaf before I realized it was good enough to share…. so you get half eaten loaf. I know that is sooooo appealing.

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On another semi unrelated note, I only have one more round of midterms and then it’s Thanksgiving! THANK GOODNESS. I have never been so grateful for the end of midterms in my life. Three rounds, so gross. I can’t really believe that I’m already only 3 weeks away from the end of the quarter. Can someone explain how that happened?! Mind blown. I have a feeling opera and jazzercise will get me through the last three weeks of medstats. And that will be my last three weeks of medstats EVER because obviously I am never doing that again.

I’ve been drawing again as a break from the madness:

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Jessie says hello, with drool:

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SO! Baking = coping mechanism. Let’s do this.

This bread is lightly sweet but so very fall-y and pumpkin-y and satisfying and delicious. I like the walnuts in there for texture but if that’s not your thing, chocolate would be just as good. It’s also stuffed full of beta carotene antioxidants, which is just generally fab.

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Quinoa Flour Pumpkin Carrot Bread

Vegan, refined sugar free, whole grain, can be gluten free! Friendly for IBS too since it has lots of great soluble fiber. Just in case you’re blessed with that sort of fun thing… it also might be fodmap friendly, depending on your fodmap tolerance; it was totes fine for me but it depends on you and your bod!

Yield: 1 loaf

  • 1 c quinoa flour, toasted*
  • 2/3 c whole spelt flour**
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • heaping 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 c pure pumpkin puree
  • 1/3 c pure maple syrup
  • 1/4 c coconut oil, melted
  • 1/4 c unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tbsp ground flaxseed + 3 tbsp water; let sit for 5 minutes
  • 2 large carrots, grated
  • 1/4 c walnuts, chopped

*toasting gets rid of the natural bitterness — I do it in a skillet over medium heat, stirring occasionally, for about five minutes or until the flour smells toasty

** Replace with more quinoa flour for gluten free!

Preheat the oven to 350, and lightly grease a standard loaf pan with coconut oil or your greasing thingy of choice.

In a large bowl, whisk together toasted quinoa flour, spelt flour, baking soda and powder, sea salt, cinnamon, ginger, and nutmeg. In a smaller bowl, whisk or stir or whatever with your fave implement the pumpkin puree, maple, coconut oil, applesauce, vanilla, and gelled flax egg. Toss this whole bucket of delicious into your dry ingredients, and stir until combined. Add in carrots and walnuts about halfway and stir until the dry mix is incorporated. The batter will be pretty thick – spread it into your prepared loaf pan, and bake for 40-50 minutes, or until a tester comes out clean. I had my timer set for 46 minutes, but my loaf came out perfectly at 42 — I started smelling it baking, and I don’t trust my super hot and uneven oven, so I tested it and it was actually perfect, so out it came. Let cool for about 10 minutes in the pan, then turn out onto a rack to cool completely.

Leftovers store best wrapped in foil in the fridge.

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The perks of being a bulk squirrel

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Hiya!

It’s Sunday. I just came from a fab yoga class and now my joints feel all nice and stretchy and I also feel like there is a hole in my stomach. Mid-morning yoga always makes me SO FREAKING HUNGRY! Oi. But I’m currently placating it with a large bowl of sweet potato-egg-kale-avocado-salsa-ketchup (don’t judge) goodness sooo… things are headed in the right direction.

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And last night I made this!

YAY! for amaranth and lentils.

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If I had an alter ego it would probably be a legume….

This is an easy one pot dish that is ready in under an hour, so it makes for delicious weeknight (or busy night) meals. Additionally, if you’re like me, it’s composed mostly of bulk staples so if you’re a bulk squirrel like me, you likely already have everything. It’s also really adaptable. Don’t have spinach? Use some other leafy green thing. Hate peas? No probs, leave them out or put something else in instead.

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Besides being fast and easy, legumes + amaranth are super protein! Sort of like Super Legume Girl, or whatever my alter ego would be. Pair some super-protein with some free-radical bashing antioxidants from the veggies and all kinds of good minerals and amino acids from the amaranth, and you’ve got one nutritional powerhouse disguised as a delicious dinner.

Serve it for your next weeknight dinner and… BOOM SHAKA LAKA! Tell those free radicals they are NOT invited to your parties!

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Lentil and Amaranth Stew

Recipe adapted from Food Recipes HQ, here! I got a yield of dinner for three, plus leftovers for two.

  • 1 c amaranth
  • 1/2 c green lentils
  • 3 massive carrots, chopped
  • 1/2 garlic clove (1 clove if you like more garlic)
  • 1 carton of veggie broth (1 quart, about 4 cups), divided
  • 4 tbsp extra virgin olive oil
  • 1 bell pepper, chopped
  • 4 c raw spinach
  • 2 c green peas, defrosted if frozen
  • 1/4 c nutritional yeast
  • small splash of Bragg’s liquid aminos, coconut aminos, or soy sauce (low sodium)
  • salt and pepper, to taste
  • chopped cashews, pepitas, and sliced avocado for serving

Heat a large pot over medium high heat (I used a large soup pot for this so I had lots of room for the raw spinach to wilt down). Add amaranth and toast for about 4 minutes, or until you can smell it toasting (it will have a slightly nutty smell to it). Add in lentils, carrots, two cups of broth, garlic, and olive oil. Bring to a boil, then let simmer for about 30-40 minutes, adding more broth as needed (the amaranth will start to thicken and absorb the liquid as it cooks). Once you hit the 35-40 minute mark, stir in bell pepper, spinach, peas, nutritional yeast, bragg’s, salt and pepper. Continue to cook for about 10 minutes more, until the spinach is completely wilted and the stew is heated through. Adjust seasoning to taste, and serve hot! The amaranth will thicken considerably as it cools—I like it thick, but feel free to thin it out with more broth when reheating for leftovers. Top with cashews and avo!

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Soup is like my problem child

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Hello invisible internet friends!

I made soup for you, and I apologize in advance because I HATE photographing soup. It can look all cute and aesthetic, and then I stare at it through a camera lens and my first response is always…

Ew.

I LOVE soup. Why is it so annoying to photograph?! You would think that a bowl of chunky veggies and lumpy lentils… oh. Wait. That’s right. Lumpy is not generally considered aesthetic. Problem child.

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Well, whatever. Pictures may be lacking but soup and flatbread are incredibly aesthetic to my stomach, so there. We already know I love lentils an any form, so obviously it’s a give that I love lentil soup. And really we all know that soup is just an excuse for a carby side (ie, BREAD, wheee!!).. and thusly that bread is a convenient conveyance for butter, what a glory. Bread+butter= doesn’t get much better. Oh, right, and add in the side of soup to nicely round things out for a balanced type meal.

In other news, I have eaten some delicious croissants and trout and avo lately… (it was too pretty not to share!)

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Annnnddd  I made what appears to be the world’s tiniest buckwheat cookie. Sorry it kind of looks like… a turd?! It was delicious, promise.

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This soup is also delicious, have I neglected to mention that?! It also comes together in about 20 minutes, or less depending on if you puree (which I did not… lack of immersion blender, blender of any sort, and a leaky food processor notwithstanding). If you like cumin-type flavors, put this on your dinner list… now!

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Simple Lentil Soup

I ate this with the Sri Lankan roti flatbread I’ve made before, here. The soup recipe is lightly adapted, courtesy of Sukarah, here! We got three dinner servings out of it, plus a small bit of leftovers.

  • 1 c red lentils, rinsed and drained
  • 4-5 carrots, chunked/diced
  • 4 c water
  • 1 cinnamon stick
  • a glug of olive oil
  • 1 onion, diced
  • 1 tsp ground cumin
  • 1 tsp salt
  • 4 c fresh spinach, rinsed

Combine lentils, carrots, water, and cinnamon stick in a large-ish soup pot, and bring to a boil. Once boiling, reduce to a simmer, covered, and let simmer until the lentils are cooked, about 15 minutes (they will have absorbed most of the water, but there should be some liquid still left).

In a sauté pan, toss in olive oil and heat over medium. When heated, add in onions and sauté until translucent. While onions are going, chuck in spinach to sauté/wilt. Add cumin and salt, and continue sautéing until onions begin to brown slightly.  Remove from heat. Once finished, add onions/spinach to the lentils, and let simmer for a few minutes more. Remove from heat when ready to serve.

At this point, you can puree it for a creamy texture, or leave it chunky as I did. I like chunks… and, as I said, I have some slight gadgety issues at the moment that prevent mess-less pureeing… soooo… good think I like chunks.

Serve hot, preferably with some sort of bread!

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