vegan Archives | Page 144 of 214

I’ve come to realize recently how much of my mood is affected by the weather. Has anyone else noticed this about themselves? I’ve always liked certain types of weather and seasons but lately I’ve noticed how much I thrive when I enjoy what’s going on outside. It has been so damn humid and disgusting in Houston over the past week that I haven’t even wanted to spend any time outside. To be honest, that is really hard for me because I love being outside. I find so much inspiration and renewal in nature so being holed up indoors has been a bit draining. And if I’m being totally honest, slightly depressing.

Since I can’t control the weather (as much as I may want to), and since I can’t move elsewhere anytime soon, I’ve been trying to focus more energy on the blog and into making plenty of fall-inspired foods. Since this is my major creative outlet at the moment, I’ve been investing more time and energy into the blogging process as a whole. I’ve noticed that this has really shifted my perspective and made me appreciate the space that I’ve created here for myself and others. Being creative and sharing in this space in this capacity is what truly lights me up.

I have a quote pinned on one of my pinterest boards that I revisit frequently because I’m currently in a process of evaluation and reassessment. I’ll share it with you here because I think it’s rather appropriate for this post and might offer you some insight if you are feeling stuck or uninspired:

“be who you were created to be and you will set the world on fire”

-St. Catherine of Siena

Since fall inspires me and lights me up, I’m bidding farewell to summer and sharing something I’ve been dreaming about making for months. These scones are actually an iteration of the first ones I sold at the farmers market back in Longview. Since I’ve left that part of me behind (at least for now), I decided to share the recipe with you here because who doesn’t want a gluten free/vegan scone recipe in their arsenal?! And, because I’ve been wanting to make it since seeing these 2 beautiful squashes in my CSA share , I’ve paired the scones with a homemade spiced butternut squash butter. It’s like apple butter’s quirky cousin with a whole lot of personality. If you don’t want to make your own puree like I did, you can buy some at the store or just sub in sweet potato or pumpkin puree for similar and delicious results. I’m ready for you fall!!

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Spiced Vanilla Chia Pudding with Plums & Pistachios (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Creamy chia pudding is flavored with vanilla and spices and topped with sliced plums and pistachios. Enjoy this vegan and gluten free chia pudding for breakfast or dessert!

It’s September which in my head means it’s safe to go ahead and call it fall and start doing all sorts of fall things (i.e. bring on the pumpkin!!). Too bad the weather here in Houston didn’t get the memo because it’s rather humid and hot still. I actually busted out the pumpkin at the end of August because I was testing a loaf of savory, herby bread. Since I didn’t use all of it in the bread I decided to make some really delicious pumpkin pancakes. While devouring them I pretended it was fall and there was a brisk chill in the air even though it was about 90 degrees and the sun’s rays were snaking across the floor trying to nip at my toes.

Fall has always been a really inspiring time for me. I think it’s the overall theme of change that gets my brain and body working in a way that just doesn’t happen in the summer. I feel like I get to slowly peel off the layers of what’s accumulated and start fresh. I become a blank canvas, ready for all of the new experiences and moments of learning that lie ahead. It also doesn’t hurt that fall brings with it my favorite sorts of foods, spices, and weather.

During times of change, I feel the need for a return to basics. Basics create a sort of base from which to build upon as well as providing some comfort and balance in their innate simplicity. For me a basic act can look like a walk outside, eating a warm bowl of oatmeal, or sipping my favorite cup of tea. These acts tend to be simple things in my life that keep me grounded no matter what the chaos may be around me.

This week, I decided to build upon the ever-humble chia pudding. At it’s core, it’s simply liquid and chia seeds. From there, you can add to the foundation to get nearly infinite results. This version was inspired by a bomb chia pudding I had at Toute Suite this summer. It was so luxuriously thick with just the right amount of sweetness that I dreamt about it for weeks afterwards. My version adds some warm spices to get you in the fall mood. I topped it with late summer plums and finely chopped pistachios for a winning combo.

Spiced Vanilla Chia Pudding with Plums & Pistachios

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Author: Courtney West
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Creamy chia pudding is flavored with vanilla and spices and topped with sliced plums and pistachios. Enjoy this vegan and gluten free chia pudding for breakfast or dessert!

Ingredients

Scale

1 can full fat coconut milk
6 tbsp chia seeds
2–3 tbsp maple syrup (sweeten it to your taste)
1 tbsp vanilla extract or the seeds of 1 vanilla bean
2 tsp fresh lemon juice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
sliced plums for serving
finely chopped pistachios for serving

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Instructions

In a bowl or a large jar, mix together the coconut milk, maple syrup, vanilla, lemon juice, and spices. Stir in the chia seeds then place this mixture in the fridge at least 4 hours or overnight to let it thicken and gel.

When ready to eat, spoon some pudding into a bowl and top with sliced plums and finely chopped pistachios.

Makes about 4 servings of chia pudding.

Prep Time: 10 minutes
Category: breakfast