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.

Read this recipe »

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.

Read this recipe »

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!

Read this recipe »

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.

Read this recipe »