Sweet potato casserole! And let me tell you, friends: this crunchy brown sugar topping will give you life.
You didn’t think I would, but oh yes, in fact, I did.

I am tossing you a Thanksgiving recipe today. THANKSGIVING! And I want you to catch it and love it, okay? It is a deep, rich, sweet potato casserole from scratch with a crunchy brown sugar topping, and it’s comforting and cozy and it’s coming for you right now – ready?

I see two options for you right now. You can fall into a state of shock and awe that it is already borderline time for Thanksgiving (admittedly, this would be my default since usually I don’t even think about Thanksgiving until three days before – WHO AM I RIGHT NOW), OR you can realize the true fact that something this good doesn’t need to just be reserved for Thanksgiving and you can go right on ahead with your best kitchen self and make this happen even BEFORE the clock strikes dinnertime on Thanksgiving Day.

HERE’S WHAT’S TO LOVE
This vegetarian chili is all the good things that I’m looking for:

thick and hearty and “meaty”, like a standard chili texture
beans optional – add if you like them, leave out if you don’t
big, big, big happy flavor
packed with a variety of veggies
easy to make
makes awesome leftovers
meatless!
If you’re vegan, don’t you worry – this is also a VEGAN chili if you just watch your toppings. Avocado, pickled red onion, radishes, tortilla chips… we got you, vegans. Also: see our Instant Pot Pumpkin Walnut Chili recipe – it’s real good.
I am not a vegetarian or vegan but I hope it’s obvious that I think creative plant-based cooking is so fun and I love the positive impact it has on our bodies and the earth. You can be all kinds of everything (vegan, vegetarian, or none, IMHO) and 100% enjoy this.

Goals for the rest of the month: more vegetables, and more chili nights!

Give me all the loaves masquerading as cake, but especially deep, dark, mysterious gingerbread.
Gingerbread loaf reminds me of snowy winter nights, oversized fluffy cardigans, and all that is right with the world.

The smell of gingerbread baking is so warm and cozy that I get an instant hit of serotonin when those signature ginger-cinnamon spices waft through the air.

If you asked me what I liked better: gingerbread loaf or gingerbread cookies, I would say gingerbread loaf for eating and gingerbread cookies for decorating. Cookies are cute and fun and delicious, but there’s just something about sinking a fork into a plush cake topped with thick snowy white glaze that gets me every time.

I LOVE loaves and quick breads because they’re quick, easy, and essentially cake! Who doesn’t love a slice of cake in the morning with coffee? Or mid-morning, after lunch, as afternoon tea, dessert, or a late night snack? Give me all the loaves masquerading as cake, but especially deep, dark, mysterious gingerbread.

The bread is just perfect, with a beautifully rich, wholesome, nutty flavour and a wonderfully soft texture. i really enjoy slices of it toasted with all my favourite toppings – think creamy avocado with lemon juice, chilli salt and sliced tomatoes or roasted red pepper hummus.

ingredients
2 cups oat milk, or any other plant-based milk
260g pumpkin seeds
200g buckwheat flour
100g porridge oats
100g almonds
85g sunflower seeds
3 tablespoons ground flaxseed
3 tablespoons chia seeds
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon olive oil
large pinch of sea salt
method
simply place the almonds, oats and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, chia seeds, flax seed, dried herbs and salt. stir the mix well before gradually pouring in the oat milk.
you’ll then need to let the mixture sit to thicken up, this should take anywhere from 30 minutes to an hour. during which time you can heat the oven to 180c, fan setting.
once the mix is nice and firm (i mean really firm, it can’t even be a tiny bit runny) grease the base of a loaf tin with olive oil, pour the mix in and firmly press it down with a spoon or spatula. then place the bread in the oven and bake for 55-60 minutes, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.

Give me all the loaves masquerading as cake, but especially deep, dark, mysterious gingerbread.
Gingerbread loaf reminds me of snowy winter nights, oversized fluffy cardigans, and all that is right with the world.

The smell of gingerbread baking is so warm and cozy that I get an instant hit of serotonin when those signature ginger-cinnamon spices waft through the air.

If you asked me what I liked better: gingerbread loaf or gingerbread cookies, I would say gingerbread loaf for eating and gingerbread cookies for decorating. Cookies are cute and fun and delicious, but there’s just something about sinking a fork into a plush cake topped with thick snowy white glaze that gets me every time.

I LOVE loaves and quick breads because they’re quick, easy, and essentially cake! Who doesn’t love a slice of cake in the morning with coffee? Or mid-morning, after lunch, as afternoon tea, dessert, or a late night snack? Give me all the loaves masquerading as cake, but especially deep, dark, mysterious gingerbread.

Prep: Heat your oven, lightly butter a loaf pan, and whisk the dry ingredients in a bowl.
Mix: Whisk together the molasses with a bit of warm water to loosen it.
Cream: Cream together the butter and sugar until light and fluffy, then add the egg, applesauce, and molasses-mix.
Fold: Add the dry ingredients to the wet and mix until well combined. Pour into your prepped pan.
Bake: Let the gingerbread bake and enjoy the delicious smells that will drive you nuts with longing.
Enjoy: Let cool completely in the pan, then glaze (if desired), slice and enjoy!

What is gingerbread?
Gingerbread is an umbrella term for baked goods sweetened with molasses or honey and flavored with ginger, cinnamon and cloves. It can range from soft and cakey like this gingerbread loaf to crisp and crunchy like ginger snaps. Gingerbread is especially popular around the winter holiday season because of all the warming spices.

The bread is just perfect, with a beautifully rich, wholesome, nutty flavour and a wonderfully soft texture. i really enjoy slices of it toasted with all my favourite toppings – think creamy avocado with lemon juice, chilli salt and sliced tomatoes or roasted red pepper hummus.

ingredients
2 cups oat milk, or any other plant-based milk
260g pumpkin seeds
200g buckwheat flour
100g porridge oats
100g almonds
85g sunflower seeds
3 tablespoons ground flaxseed
3 tablespoons chia seeds
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon olive oil
large pinch of sea salt
method
simply place the almonds, oats and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, chia seeds, flax seed, dried herbs and salt. stir the mix well before gradually pouring in the oat milk.
you’ll then need to let the mixture sit to thicken up, this should take anywhere from 30 minutes to an hour. during which time you can heat the oven to 180c, fan setting.
once the mix is nice and firm (i mean really firm, it can’t even be a tiny bit runny) grease the base of a loaf tin with olive oil, pour the mix in and firmly press it down with a spoon or spatula. then place the bread in the oven and bake for 55-60 minutes, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.

The bread is just perfect, with a beautifully rich, wholesome, nutty flavour and a wonderfully soft texture. i really enjoy slices of it toasted with all my favourite toppings – think creamy avocado with lemon juice, chilli salt and sliced tomatoes or roasted red pepper hummus.

ingredients
2 cups oat milk, or any other plant-based milk
260g pumpkin seeds
200g buckwheat flour
100g porridge oats
100g almonds
85g sunflower seeds
3 tablespoons ground flaxseed
3 tablespoons chia seeds
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon olive oil
large pinch of sea salt
method
simply place the almonds, oats and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, chia seeds, flax seed, dried herbs and salt. stir the mix well before gradually pouring in the oat milk.
you’ll then need to let the mixture sit to thicken up, this should take anywhere from 30 minutes to an hour. during which time you can heat the oven to 180c, fan setting.
once the mix is nice and firm (i mean really firm, it can’t even be a tiny bit runny) grease the base of a loaf tin with olive oil, pour the mix in and firmly press it down with a spoon or spatula. then place the bread in the oven and bake for 55-60 minutes, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it.

Prep: Heat your oven, lightly butter a loaf pan, and whisk the dry ingredients in a bowl.
Mix: Whisk together the molasses with a bit of warm water to loosen it.
Cream: Cream together the butter and sugar until light and fluffy, then add the egg, applesauce, and molasses-mix.
Fold: Add the dry ingredients to the wet and mix until well combined. Pour into your prepped pan.
Bake: Let the gingerbread bake and enjoy the delicious smells that will drive you nuts with longing.
Enjoy: Let cool completely in the pan, then glaze (if desired), slice and enjoy!

What is gingerbread?
Gingerbread is an umbrella term for baked goods sweetened with molasses or honey and flavored with ginger, cinnamon and cloves. It can range from soft and cakey like this gingerbread loaf to crisp and crunchy like ginger snaps. Gingerbread is especially popular around the winter holiday season because of all the warming spices.

Give me all the loaves masquerading as cake, but especially deep, dark, mysterious gingerbread.
Gingerbread loaf reminds me of snowy winter nights, oversized fluffy cardigans, and all that is right with the world.

The smell of gingerbread baking is so warm and cozy that I get an instant hit of serotonin when those signature ginger-cinnamon spices waft through the air.

If you asked me what I liked better: gingerbread loaf or gingerbread cookies, I would say gingerbread loaf for eating and gingerbread cookies for decorating. Cookies are cute and fun and delicious, but there’s just something about sinking a fork into a plush cake topped with thick snowy white glaze that gets me every time.

I LOVE loaves and quick breads because they’re quick, easy, and essentially cake! Who doesn’t love a slice of cake in the morning with coffee? Or mid-morning, after lunch, as afternoon tea, dessert, or a late night snack? Give me all the loaves masquerading as cake, but especially deep, dark, mysterious gingerbread.