Quick and Easy Pumpkin Molasses Chocolate Chip Bread - Vegan

Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it also happens to be vegan. I don't eat eggs, so that's a bonus because they are rarely to be seen in my kitchen. I loaded up on pumpkins while in season, roasted and bagged up and froze a healthy quantity of purée for future use. So of course, plenty of pumpkin has been making its way into my main dishes and baked goods, and this satisfying bread is one such example.

I like to bake and cook, but cleanup is not my favorite chore, so the fewer dishes dirtied, the merrier the chef. Only one bowl is needed to turn out a loaf, along with a few utensils and a loaf pan. The bread is great for breakfast, and because it's somewhat sweet, can satisfy an after dinner craving for dessert too.

Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

In the cold autumn and winter months, there is nothing quite like a creamy vegetable soup made up of root vegetables and earthy mushrooms, all simmered together with spicy Thai seasonings that initially tempt and then pleasantly linger on the palate. The lasting allure is beautifully tempered by the soothing presence of coconut milk and the natural sweetness of sweet potatoes and carrots. This soup speaks comfort. It also makes a fair amount, so it's great for leftovers the next day, especially as the flavors meld together after the soup has been resting overnight.

Roasted Tamari Almonds

I guarantee that almond lovers with swoon with delight over these crunchy and highly addictive almonds roasted with salty tamari. Considering that they are so ridiculously easy to make, it's a wonder that I ever purchased overpriced bags of pre-prepared tamari almonds from stores — which sometimes even included ingredients other than just raw almonds and tamari.

This recipe makes a full pan so you'll have some on hand to snack on throughout the week when you get the munchies. Although, if you're a certain friend of mine, a full batch might only last a day!

Spiced Pear Muffins - Vegan

I'll be the first to admit that baking does present greater challenges than most of the dinners I cook because the chemistry is usually more precise, but in the case of muffins, only a few fundamentals are necessary to understand and you'll get perfect muffins each and every time. It is important to measure out the dry ingredients separately from the moist ingredients and then stir the moist ingredients into the dry ingredients until just combined without over-mixing.

Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Combining plump buttery chickpeas with spinach and beets in a creamy coconut milk and tomato gravy with aromatic spices not only puts plenty of flavor on the plate, but also provides for a complete, filling and wonderfully nourishing meal served with fresh cooked white or brown rice or a flat bread. And with curry powder and panch phoran spice blends made up ahead of time, it comes together in no time at all.

Creamy Vegan Cashew Alfredo Sauce with Crispy Roasted Brussels Sprouts and Shell Pasta

Fettuccine Alfredo is a classic Italian creation that is essentially egg noodle pasta smothered in a rich sauce of butter and Parmesan cheese, and sometimes cream. When I first became a vegetarian, it was one of the only dishes I could eat when dining out, assuming it was on the menu, unless I wanted a boring salad with little substance instead. Of course, now that vegetarianism has become a choice for a much greater number of people worldwide, vegetarian options are more varied in restaurants now than ever before.

But what to do for vegans if they remember this dish and enjoyed it? After all, butter and cheese are off limits. I'm not strictly vegan, so I can still enjoy the classic preparation, and have made it at home, but I wanted to try a vegan version, with the twist of adding some grilled vegetables on the side too with the sauce. Cashews and nutritional yeast to the rescue again! I used shell pasta instead of fettuccine to "cradle" the cashew Alfredo sauce. The result was a filling and comforting chilly weather meal. I didn't miss the cheese and I don't think you will either. As always, nuts and nutritional yeast makes for a nice substitute that is protein rich and wholesomely delicious and satisfying.

Pumpkin Pie Pudding with Banana and Avocado

I usually make pumpkin pie at least once a year during the pumpkin season, but this year I found something that is almost as good and much easier to prepare too. Not that I mind making pie crust, but admittedly it does involve far more fuss than whizzing up some fresh pumpkin purée with banana, avocado, pumpkin pie spices and some maple syrup into a smooth vegan pudding. It's sweet, without being overpowering, and rich and creamy. Nothing to feel guilty about while enjoying a serving because everything here is good for you.

Vegan Chickpea Flour Omelette with Vegetables

I don't much fuss with breakfast during the week, but on the weekends when there is more time and two of us to sit down for a nice brunch, usually something a little fancier than toast, simple cooked grains and fruit appear on the table. The latest brunch was this delightfully satisfying and easy-to-prepare vegan omelette starring chickpea flour. I typically refrain from eating eggs themselves, but that doesn't mean I can't make something that mimics egg creations and that, in my opinion, is even more enjoyable.

Mushroom Green Pea Curry in a Creamy Cashew Sauce with Onion and Parsley

After a rather prolonged absence from my kitchen due to illness, I found myself craving earthy mushrooms. Because my stomach is still rather sensitive, I wanted something spicy but not with too much heat, so I opted for this recipe that makes good use of aromatic spices which tend to be gentler on the tummy.

Now, I don't mind takeout once in a while and my husband is a fairly good cook, but after not cooking for a while, I realized how much this fussy girl really enjoys her own cooking. I have complete control over the quality and quantities of the ingredients that go into each creation that is dished out with loving care.

This particular mushroom dish has a fairly long list of ingredients, but I assure you it's really straightforward to make and not very time consuming. The succulence of meaty shrooms really comes through here in each bite, highlighted by a fragrant nutty cashew gravy. You want the peas to retain that pop in your mouth appeal, so no need to thaw frozen peas, otherwise they will be too mushy. The alternative is to thaw them and add them near the end of the cooking time.