HOT, ROASTED, GRILLED, JUICY & VEGAN
Around this time of year we Dutchies love to eat anything gingerbread-ish (speculaas). This rustic rye & almond gingerbread-cake serves those seasonal taste buds perfectly. And it also happens to be quite nutritious and delicious, and you can make it in a jiffy. Perfect to eat alongside a steaming hot cuppa. Enjoy!
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This cake holds the middle between pumpkin pie, cheese cake and pecan pie. Super-duper tasty. Serve with vegan whipped cream and maple-butter sauce for extra indulgence.
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No need to stuff a bird to celebrate TG. Nothing thankful about that. Stuff pumpkins instead! They are made to be stuffed, right? So man up and butcher that orange bastard (but while doing so, don’t forget to indulge it with love and kindness). Serve with spiced up lentil sausages and a nice wintery salad.
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These are just perfect. Fatty, crusty on the outside, soft and spongy on the inside, lovely spices, so yeah really soul soothing and perfect for sharing.
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No animal slaughter is needed for a roasty rack or for anything for that matter. You can make racks by butchering a pumpkin instead. Do it nicely though ;-). Serve with a green (arugula) salad and a grain/bean stew or just some good old mashed potatoes.
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