“When you are stirring the pot, stir the pot!” That’s one of Michael Polland advises, as he explains how cooking [or baking in this case], not only is a good to ensure a healthy diet, but also, is a great way to practice mindfulness and really Be in the present moment.
I love preparing my own meals and the entire process that it entails, from doing my groceries to sharing what I have prepared with my family and friends. Cooking and baking is a great way to channel my creativity, it gives me a sense of purpose and really helps me quiet the thoughts and concerns that are constantly running in my head. It truly is a physical and mental therapy!
I love baking as much as I love cooking. It is amazing how simple ingredients, when combined, can result in a true master piece. Also, knowing that I chose the best ingredients to create it, and how much of each ingredient I put in the recipe, gives me peace of mind and takes away the guilt of indulging in it.
We just entered the fall season, my favorite season and for good reasons! The days become shorter, the weather starts to cool down, and hanging out in the outdoors is replaced with staying more at home. Picture this: a cool fall weekend morning at home, baking a delicious pie or bread that will be served for brunch, working by a warm oven as your house is filled with warmth and delicious pumpkin or apple smells. is a nice picture right?
I got inspired this weekend and did my all-time favorite Pumpkin Bread recipe from the recipe book 1,000 vegan recipes by Robin Robertson. Since I love sharing, I had to share it here with you. It is vegan and simple and comes out amazing! Check it out and let me know if you try it out. If you have a favorite recipe don’t forget to share it as well!
- 2 cups all-purpose flour
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ¾ tsp. salt
- 1 cup canned solid-pack pumpkin
- 1 cup light brown sugar ( I used ½ cup of sugar, and ¼ cups Lil’ SHUGA!)
- ½ cup canola oil
- ½ cup plus 2 tbsp. soy milk ( I used coconut-almond milk)
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- ¼ tsp. ground allspice
- 1.4 tsp. powdered ginger
- ¼ tsp. ground nutmeg
- 2/3 cup dried cranberries
- Optional: ½ cup of pecans or your favorite nuts
- Preheat oven to 350 F and lightly oil a loaf pan
- Mix all dry ingredients (except for the cranberries and nuts)
- In a separate bowl, mix all wet ingredients
- Mix the wet ingredients with the dry ones until just combined
- Fold in the cranberries and part of the pecans
- Transfer batter to the prepared pan and top with the remaining pecans
- Bake for 1 hour to 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool down completely before serving