One of my favourite traditions this time of year is to crank the holiday music or put on the goofiest movie and bake up a storm! In other words, be a total goof. For whatever reason, I love to do this when the house is empty or late at night in the glow of candles and twinkle lights. There is just something so nice and relaxing about stepping back, slowing down and enjoying solitary/meditative baking in what is often a hectic time of year. …
Last month I was lucky enough to receive an advance copy of Timothy Pakron’s gorgeous new cookbook Mississippi Vegan. The southern inspired cookbook is chock-full of Cajun and Creole vegan dishes along with some recipes that happen to look a very familiar…like these gooey tassies. Overflowing with mouthwatering recipes and moody photos, Mississippi Vegan is the perfect book for those advanced in vegan baker to newbie bakers. From Timmy’s hummingbird cake to his pralines, to his strawberry shortcakes crunch bars, I was at a loss of what to share this week….
Learn how to make Roasted Pumpkin Puree and Roasted Pumpkin Seeds in today’s simple tutorial. Get the most out of pumpkin season this fall!
Every Thanksgiving long weekend we join my mother-in-law’s side of the family (all 30-50 of them!) in Pembroke, ON for a massive outdoor turkey dinner. The kids run wild in the bush, we light a big bonfire and most importantly, we feast. One of the things we all look forward to most are my husband’s aunt Paula’s pumpkin pies.
Generally, I’m not much for pumpkin pie. I find it gelatinous, overly sweet and too heavy on the pumpkin spice in most cases, but Paula’s pies are special. She makes them from whole sugar pumpkins she scoops out, roasts and purees herself so they taste naturally sweet and rich. With just enough spice to warm the mouth and compliment the earthy roasted pumpkin. It gave me hope that I might someday get into the whole pumpkin dessert thing. I hate being left out of the feasting….
Southern inspired Rosemary Pumpkin Biscuits with Smoky Mushroom Gravy that make any weekend or holiday table extra celebratory!
We’re a week post-Canadian Thanksgiving and while most of the country has returned to their regularly scheduled menus, I’m stuck on gravy and biscuits and leftover turkey on roasted-celery-studded bread. I’m a glutton for holiday flavours, what can I say.
My dad joined us for dinner last Monday, and while I was happy to make a meat main course for him and my husband, I had my sights set on a rich red wine and mushroom gravy that was a little out of the ordinary for them. To my surprise, and I’m sure theirs (when I tell them), neither said a word about the switch but both ended up licking their plates.
I consider it a huge success when my meat and potatoes family swoons over a vegetarian swap out in place of super traditional, don’t-dare-leave-it-out holiday menu items. After that win, I wanted to experiment a bit more… who doesn’t need an excuse to “test” gravy all week?…