market haul + video

farmers market haul

We went to the market this morning and I took along the camera to film a bit of it.  Which ended up much harder than I thought, haha.  Joel’s been working very early on Saturday mornings and so its been just me + the kids at the market.  Which is beautiful, but having that extra set of adult hands to carry bags is so useful.  Sometimes as a mom I feel like I need to morph into an octopus to keep up.  Anyways, there was so many fall goodies!  I didn’t get a ton because we’ve been stocking up again midweek at the 2cnd market (we have 2 market days/week here).

curly kale: to saute for my savory breakfasts lately

red kuri squash:  one of my absolute favorite varieties, along with kabocha + no need to peel.  Roast wedges, steam, or cook into a warming fall soup.

broccoli:  love this so much in curries, or steamed with lemon + olive oil + garlic + chili + salt.

apples:  favorite fall snack + satisfies a sweet tooth with some almond butter to dip.  winesap, empire, and fuji are the ones we’ve been digging lately.

garlic:  an essential in our kitchen, we go through multiple heads a week.  these heads were the imperial variety.

carrots:  Nantes variety is my hands down favorite- sweet, crunchy, juicy.  Literally you cannot compare these to store bought woody/starchy carrots.  We shred them on salads, but honestly most often just snack on them whole + raw.  One of my kids favorite snacks.

Here’s the little video + how I put it all away to store it in the fridge without plastic.  Read more about low waste fridge storage HERE.

red lentil coconut + ginger curry

vegan curry Indian lentil split pea lime chili cilantro

This one pot curry is one of my staple winter and fall meals- it’s not my recipe, it’s Yotam Ottolenghi’s (and may I say he’s hands down in my top 3 favorite chefs of all time- the things he does with flavors are UNREAL).  You can find the recipe HERE on Bon Appetit’s website.  It’s fast and packed with flavor.  Since there’s so few ingredients, I really make sure the curry powder is fresh and strong and tasty.  Our bulk curry powder here is really good, but for years I’ve loved using the Sun Brand Madras style curry powder, too.

If you’re into making your own blend, this recipe by Heidi Swanson has never steered me wrong (scroll to the bottom of the linked page).

DON’T skip the lime, cilantro, and sprinkle of salt garnish.  It’s essential.

This is part of the #yayforearthchallenge II, read more about it + the meal plan HERE.

Curry spices

Here’s some options + variations to make it your own:

take it to the next level:  I like to toss in a handful of golden raisins sometimes if I have them, or wilt in some spinach.  Sometimes I use broth instead of the water.

make it heartier: sometimes I also start a pot of basmati rice while it cooks: 2c rice to 3c water + a pinch of salt.  Should be done in 15-20 (for white), exactly when your curry is done.

make it faster:  this is already really fast, but you could make the night before or on the weekend if you know you’ll have a long day.  Then, simply reheat.  Bonus is that the flavors only get deeper.

less waste:  I always use the cilantro stems, too.  Minced finely, they add just as great of a flavor as the leaves.

spiced sweet potato + black bean bowl

sweet potato black bean bowl yay for earth

A hearty, warm bowl with all the textures and tons of flavor.  Serves 4.  This recipe is part of the Yay For Earth meal plan II in collaboration with @stevieyaaay.  Scroll to the bottom of the recipe for notes, options, and variations.  Please feel free to tweak it to make it work for YOU: sub in winter squash or potatoes for the sweet potatoes, swap a carrot for the bell pepper, shred kale instead of cabbage, omit the oil, change the spices, whatever you like.  I love the combo of cinnamon with the more savory flavors, but if that doesn’t speak to you, feel free to omit or sub ground coriander.  Please don’t feel intimidated or overwhelmed by the long list/directions- it all comes together easily, theres just a few different components.  It took me about 25 minutes start to finish.

You can watch me making it step by step on my YouTube:


1x medium sweet potato for every person eating

1 tsp cinnamon, 1 tsp cumin, 1 tsp salt, 2 tbsp oil

1/2 cup pumpkin seeds (2 tablespoons for every person eating)

1 jalapeño, sliced thinly, seeds removed if you don’t like spice

1/2 bunch cilantro

approx 4 loose cups cabbage (1 large handful for every person eating)

1 large juicy lime, zested and juiced

1 small red onion

1 small red bell pepper

1 tablespoon oil

s+p to taste

2 cans black beans (1/2 a can for every person eating)

2 cloves garlic

1 tsp cumin, 1/2-1 tsp cinnamon

2 avocados (1/2 for each person), cubed or sliced


Preheat the oven to 400.

While it’s preheating:

-scrub, dry, and cube sweet potatoes into 1/2 inch chunks

-toss them in oil to coat + the spices and salt

-place on a baking sheet and into the oven when its up to temp. and let cook until tender, about 25-30 minutes.

-heat up a dry skillet (no oil) till hot, add pumpkin seeds, and toast, shaking pan often, until they start to turn color and pop.  Remove from heat and set aside.

Meanwhile, start on the slaw:

-with a knife or mandolin, thinly slice the cabbage and place in a large bowl

-chop and add in the cilantro

-thinly slice and add in 1/2 of the onion + the bell pepper and jalapeño

-zest and juice the lime and add to the bowl

-drizzle in a tablespoon oil and sprinkle salt and pepper

-toss it all together and taste.  Adjust as needed and set aside.

Then, make the beans:

-chop the remaining 1/2 onion finely and heat up some oil in a pot.

-add onion and sauté until softened and golden

-add the 2 cloves minced garlic and sauté till fragrant, about another minute.  Add in the 1 teaspoon ground cumin (I also like to add 1/2-1  tsp ground cinnamon, a trick I learned from @ohdeardrea, but up to you, ground coriander is also great if you have it)

-open the cans of beans and dump into the pot

-bring to a boil, then reduce to simmer for 5 minutes

-taste and add salt as needed

Now, assemble the bowls with the sweet potatoes, black beans, and slaw.  Add avocado on top and sprinkle over the pumpkin seeds.  Enjoy!

Cabbage slaw


make it faster:  Roast the sweet potatoes the night before and reheat in oven for while you make the slaw and beans.  The slaw can also be made a day ahead of time.

less waste:  make your own black beans instead of canned, recipe HERE.


butternut soup with crispy chickpeas

An easy, creamy, and delicious soup for fall.  Feel free to add more veggie stock if you prefer a thinner soup.  As always, season to your taste and make substitutions whenever you like.  At the bottom of the post, I’ve included some variations/options to try out if they call to you.  This recipe is part of the Yay for Earth meal plan/challenge II in collaboration with @stevieyaaay.  Access the recipe list/info on the meal plan HERE.


for the chickpeas:

3 cups chickpeas (I used home cooked, but if you used canned, it’s 2 cans), drained well and patted dry

drizzle oil, enough to coat the chickpeas

seasonings- I like chili flakes, harissa, cayenne or hot paprika (anything spicy) and salt and garlic.  The spicy goes well with the sweetness of the soup.  But please use whatever you like!

for the soup:

2 tablespoons oil

1 onion, chopped

2 large sprigs thyme, leaves stripped, stems composted or saved for stock making

1 butternut squash or other orange fleshed sweet squash, or even sweet potatoes, mine was about 2 lbs.  Cut into small cubes.

1 apple (any kind except don’t use a tart green one), cut into small cubes.

1 can full fat coconut milk

2 cups veggie broth

s+p to taste, start with 1/2 tsp and add more as needed

optional nutmeg or cinnamon to make a more sweet/autumnal flavor


Preheat oven to 400, and while its coming up to temperature:

-chop onions and squash

-toss chickpeas with drizzle of oil and seasonings, place on a single layer on a baking sheet.

Put chickpeas into the oven and set timer for 20 mins.

Meanwhile, in a large pot or dutch oven, heat up the oil and then add the onions. Sauté until softened and golden, about 10 minutes.

Add in the apple + thyme and sauté another minute or two till fragrant. Add in the butternut and veggie broth and simmer till tender, about 15 minutes.

Add the coconut milk and cook until heated through. Turn off heat and use an immersion blender or regular blender to puree. Taste and adjust seasoning as necessary.

By this time the chickpeas should be ready, when ready to serve, add the chickpeas on top of the bowls of soup along with a sprinkle of fresh minced thyme.

Serve with a simple salad- I like arugula (1 large handful for every person eating) tossed with plenty of lemon juice and olive oil and either a sprinkle of vegan parm if I have it, or simple s+p.


make it heartier: add a scoop of quinoa, rice, or serve with bread.

make it faster:  peel, deseed and cube the squash on the weekend.  Store in a sealed container like a mason jar in the fridge.

take it to the next level: roast the squash and then proceed with the recipe.  this will deepen the flavor.

less waste: rinse the seeds of the squash, pat them dry, and toss with seasonings and a bit of oil.  Roast on a separate pan while the chickpeas are roasting for a nice snack.


GF/V kabocha pie


I am enamored by Amy Chaplin.  She has the best, most beautiful recipes that use whole food ingredients.  I love her cookbook, At home in the whole food kitchen.  For our vegan + gluten free thanksgiving this year, I tried out one of the recipes from her book for pumpkin tartlets.  It turned out perfectly, and way tastier than traditional pumpkin pie.  All the same rich flavors + super silky texture + bright color.

Some notes about my modifications:  I used my homegrown papaya squash instead of the kabocha.  Since my squash was more watery, I mashed it and then let it drain for a while through a fine mesh strainer until it was thicker.  Kabocha would be ideal here, though, as it’s naturally very creamy and starchy instead of wet.  It makes the most silky puree ever.  Also, her crust originally had gluten in it in the form of spelt flour.  Gluten makes me feel yuck, so I avoid it whenever possible.  It was a pretty easy swap here.  I subbed in an equivalent amount of my own GF flour mix (chickpea flour, quinoa flour, brown rice flour and tapioca starch) but I’m sure you could use any GF flour blend.  Make sure it’s a blend though- I don’t think it will work with just one type of flour.  GF baking is tricky that way.  The crust dough is really sticky.  Don’t worry about it, it bakes up fine.  The recipe is originally for tartlets.  I baked mine as a whole pie, in a springform pan (the kind made for cheesecakes, that has removable sides).  I baked mine in the oven for about 1 hour and 15 minutes.  I was opening the oven a lot, though because I was cooking other things at the same time.  So yours may need less time- Ive called for baking it 1 hour, but checking it at 45 minutes just in case.  It firms up more as it cools.

pumpkin pie with GF cashew ginger crust (adapted from an Amy Chaplin recipe)


1/2 a large kabocha squash, peeled, seeded, cut into 1/2 inch chunks (~ 4.5 cups)

1 cup + 2 tablespoons unsweetened full fat coconut milk (I used homemade)

1/2 cup + 1 tablespoon maple syrup (I used raw sugar since I was low on maple syrup)

2 teaspoons vanilla extract OR seeds from a vanilla bean

1 teaspoon ground cinnamon

nutmeg, to taste (I used ~ 1/2 teaspoon grated fresh, but I like a strong nutmeg flavor) you could also sub pumpkin pie spice blend here

1 tablespoon arrowroot powder

pinch sea salt


1 1/4 cups raw cashews

1/2 cup + 2 tablespoons rolled oats (GF)

1/2 teaspoon sea salt

3/4 cup + 1 tablespoon GF flour blend OR spelt/all purpose if you don’t mind gluten

1/4 cup brown rice flour

1 tablespoon ground ginger

1/4 cup + 1 tablespoon melted coco oil OR EVOO

1/4 cup + 2 tablespoons maple syrup

1 teaspoon vanilla extract


  1. Steam the squash chunks for 10-12 minutes until soft.  Drain, place in a bowl and mash it up really well.  Measure out 2 1/4 cups of the mash.  Blend the coconut milk, maple syrup, vanilla, cinnamon, nutmeg, arrowroot, and salt to combine evenly.  Add the squash and blend until very smooth, scraping down the sides as necessary.
  2. Preheat the oven to 350 Fahrenheit (~177 celsius).  Oil a springform pan or tart pan really well.
  3. Place cashews, oats, GF flour, brown rice flour, and salt in food processor and blend until the mix is a crumbly flour, similar to a medium grind cornmeal.  Transfer to a bowl and drizzle the oil over it, mixing with your fingers until the flour is moistened.  Add the maple syrup and vanilla, and mix again until well combined.  Let sit for 5 minutes so the flours can hydrate.  Sprinkle a little extra GF flour blend if it seems reeealllly wet and mix well.  Dump it into your prepared pan and using the pads of your fingers, press it into a crust- work from the center out.  Make it as even a thickness as you can.  Prick the crust bottom all over with a fork.  Bake for 15 minutes or until crust is set but not done.
  4. Remove from oven and pour filling into the pan.  Bake for 1 hour, checking it at 45 minutes for doneness.  The center should be set and there will be cracks all over the pie surface.  The filling will thicken more as it cools.  Set aside to cool.  Once cool, put it in the fridge to chill completely, about 1 hour.  Remove the sides from the pan and serve with whipped cream (toasted or glazed pecans are amazing here too!)


I hope you all had a wonderful Thanksgiving!  I am so grateful for all of you.  xx