Spiced Rhubarb Bread

This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers.  Made with olive oil and banana, it’s a little healthier than other recipes as well.

I really love rhubarb. I know it's not super popular with everyone. However, it's ubiquitous up here in Alaska; almost every house has a giant, lumbering rhubarb plant (or two, or three) loitering outside like sentinels. In the spring, our local paper ran an a story about the blushing stalks; that even though many houses have rhubarb plants, most are inherited when the house was bought. That rhubarb, nowadays, is on the out! It's tart, it's banal, and it's just not that tasty.

To me, that's blasphemous. I adore rhubarb. I love how hardy and stubborn it is; how it'll grow anywhere and be the first plant the shine it's smiling face, welcoming in spring. I love it's giant leaves and remembering my Grandma Nancy showing me how to wear one as a hat when I was a little girl. I love it's sour and pungent aroma, and how it's flavor it makes my lips pucker with delight. I love that it can be savory or sweet and how it's wonderful in pretty much everything from muffins to stewed, on top of ice cream. It's versatile and resilient. Just like Alaskans.

I am lucky enough to have a unique Russian variety, whose leaves are shaped slightly different than the common variety. This makes me feel especially domestic, in a homesteady type of way. It's silly and frivolous, but it makes me happy in a small and odd way. 

Spiced Rhubarb Bread

By Kathleen Henry @ Produce On Parade

Published 07/03/2017

This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers. Made with olive oil and banana, it’s a little healthier than other recipes as well.

Ingredients

• 1 cup unsweetened, plain soymilk
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 ¼ cup brown sugar, divided
• ⅔ cup olive oil
• 1 medium very ripe banana
• 2 ½ cups all-purpose flour
• 1 tsp kosher salt
• 1 ½ tsp baking soda
• 1 tsp chai spice or pumpkin pie spice
• 2 cups rhubarb, chopped small
• 1 tbsp vegan butter
• ½ tsp ground cinnamon

Instructions

1. Preheat oven to 325°F and coat two 9x5 inch loaf pans with a nonstick cooking spray. Set aside.
2. In a liquid measuring cup, whisk together the soymilk, lemon juice, and vanilla extract; let sit for 5 minutes.
3. In a large mixing bowl, whisk together 1 cup of brown sugar, olive oil, and the banana until very smooth. Whisk in the soymilk mixture.
4. In a medium mixing bowl, whisk together the flour, salt, baking soda, and chai spice. Stir in the rhubarb until coated. Slowly stir the flour mixture into the wet mixture until just combined. Divide batter between both the loaf pans. (Can be made into 16 muffins, reduce baking time to about 25 minutes)
5. Melt the butter in a small bowl in the microwave, about 10 seconds. Stir in the remaining ¼ cup brown sugar and cinnamon. Drizzle/scoop the mixture evenly on the top of each loaf.
6. Bake for about 40 minutes, until slightly browned on top and springs back when gently poked. Allow to cool completely in the pan on a wire cooling rack before serving.

Yield: 2 loaves / 16 servings

Anouk loves rhubarb almost as much as Todd and I :)

Spiced Lentil Soup with Roasted Beets & Delicata Squash

Stressful times call for your favorite recipe to help ease distress. This is mine. I make many versions of this spiced lentil soup and this one did not disappoint. 

I did take half a second to ponder the decision of putting delicata squash into soup. It was aging rapidly though and I knew I had to use it as soon as possible. If it was an epic fail, well, that would be okay I decided.

Delicata squash in soup is absolutely amazing. The roasted meat is tender and sweet, while the peel is just slightly chewy and caramelized. It's a really wonderful addition. The roasted beets in the soup dyed it a deep magenta, the longer it sat. I'm going to be putting delicata in all my soups now!

“Kindness and compassion towards all living things is a mark of a civilized society. Conversely, cruelty, whether it is directed against human beings or against animals, is not the exclusive province of any one culture or community of people. ”

— Cesar Chavez

You need this soup in your life. Maybe as a dish for Thanksgiving or Christmas? It would be perfect! 

Spiced Lentil Soup with Roasted Beets & Delicata Squash

By Katie Henry - Produce On Parade

This is one of my favorite soups. Based with creamy coconut milk, red lentils mingle with roasted beets and caramelized delicata squash. Spiced with tantalizing aromatics like cardamom, cinnamon, and nutmeg. Notes: Feel free to leave out the beets if you’re anti-beets. Any lentil can be used to the cooking time may need to be increased if not using red lentils.

Ingredients

• 2 medium whole beets, scrubbed and ends trimmed
• 1 delicata squash, washed and diced
• ½ Tbsp. olive oil
• 1 cup dry red lentils
• 5 cups vegetable broth
• 1 Tbsp. coconut oil (I like unrefined)
• 1 large yellow onion, diced
• 2 large garlic cloves, minced
• 1 tsp. ground turmeric
• 1 tsp. curry powder
• 1 tsp. fresh ginger, minced
• 1/2 tsp. ground cardamom
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground black pepper
• Sprinkle of crushed red pepper
• Pinch of fresh ground nutmeg
• 1 15 oz. can of full-fat coconut milk
• 2 Tbsp. lime juice
• 2 tsp. dried thyme
• 1 Tbsp. vegan sugar
• ½ tsp. kosher salt

Instructions

1. Preheat oven to 400 F. Wrap the whole, scrubbed beets loosely in tinfoil. Place on a baking sheet. Toss the diced squash in olive oil and scatter on the same baking sheet. Roast at 400 F for about 30 minutes. Stir the squash at 15 minutes. After 30 minutes, transfer the squash to bowl for later and turn over the beets. Allow the beets to cook for an additional 15-30 minutes, until fork tender. Remove when done and allow to cool.
2. Meanwhile, in a large soup pot, bring the lentils and vegetable broth to a boil, stirring occasionally. Make sure to watch it or it could boil over. Reduce to low and simmer for about 15 minutes. Then, remove from heat.
3. In a medium frying pan, heat the coconut oil over low. Add the onion and garlic and sauté a few minutes. Next, add in the turmeric through and including the nutmeg, stirring well and scraping up the bits on the bottom of the pan. Sauté for about 8 minutes, until the onion begins to brown.
4. Once lentils are done, add the coconut milk through and including the salt to the lentils and broth. Also, add the squash and the onion mixture. When the beets are cooled, dice and add to the soup. Stir well to combine.
5. Serve hot, garnished with broccoli sprouts like me (if you wish!)

Prep time: 15 minutes
Cook time: 00:45
Total time: 01:00
Yield: 6 servings

SAVE MONEY!

I buy my canned coconut milk here.

It’s only $2.20 per can vs $4 per can at my local grocery store Fred Meyer!

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More Lentil Soup Recipes

Remarkable Root Soup

Thai Lentil Sweet Potato Stew

Copycat Amy's Lentil Soup

Creamy Spiced Coconut Lentil Soup

Look who's all snuggled up like a bug in a rug! Bob doesn't appreciate the crashing wind. Still not a single flake of snow. I'll keep you updated. I heard on the news, it'll be a new record for southcentral Alaska in November for snowfall...or lack thereof. So depressing, you guys.

Good Deed of The Day

This story is insane. The cast of Walking Dead is apparently so completely grossed out by all the fake bloody flesh, gore, and cannibalism on the show that the entire cast is going vegan and vegetarian! Check out the whole store here. 

Dutch Word of The Day

Insane --> krankzinnig (crank-zin-igh)

Spiced Pumpkin Eggnog

Happy Halloween! I'm all dressed up, and be sure to check out social media later to see what I am. Don't forget to let me know what you're dressing up as!

It's time to do the eggnog dance. Oh yes. You might be thinking, "Eggnog? It's technically not even November yet!?" and to that I say, "If you add pumpkin, anything is game for October." Hence, the eggnog, which I was badly craving ever since I saw the organic cow milk egg nog at the store. 

I inquired about the non-dairy stuff and the stocker told me they only get a few cartons here and there. Boo that. Sometimes I forget I can just make the stuff (1000x better too) at home! So yesterday I decided to make me some! Except, I was out of cashews...drat! I wasn't about to let that stop me though. Macadamia nuts swooped in to the rescue, but I recommend using cashews. This recipe is adapted from my most delicious eggnog recipe. 

“If you want to find happiness, find gratitude.”

— Steve Maraboli

A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is! 

Spiced Pumpkin "Eggnog"

Recipe by Katie @ Produce On Parade

A thick and creamy, non-dairy pumpkin eggnog that’s vegan and sweetened only with dates. You’ll be amazed how incredible it is! NOTES: Due to the whole-food ingredients, please consume within a of couple days. The rum is barely, barely noticeable in this eggnog, so adjust accordingly. Please use freshly ground nutmeg, it makes a world of difference!

Yield: 10-15 servings

Ingredients

• 1/2 cup raw cashews
• 2 cups fresh cold water
• 1 15oz. can full-fat coconut milk
• half of 1 15 0z. can pumpkin puree
• 6 medjool dates, pitted
• 1/2 tsp kosher salt
• 1 tsp. freshly ground nutmeg
• 1 tsp. vanilla extract
• 3 Tbsp. spiced rum (optional)
• 1/4 tsp ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cloves

Cooking Directions

1. Cover the cashews in boiling water and allow to soak for 30 minutes.
2. Meanwhile place all remaining ingredients into the blender. Once the cashews are done soaking, drain and add to blender.
3. Blend on high for several minutes, until smooth and creamy. Store in an airtight container in the fridge.

Bob tells me he loooves eggnog and to please share my glass with him right meow. 

Dutch Word of The Day: 

Pumpkin --> pompoen (pom-poon)

Good Deed of The Day:

Did you know Target now has their own line of veggie-based meat products! Yes! They have a few different types: Mushroom Miso Meatless Turkey, Korean Barbecue Meatless Chicken, Smoky Chipotle Meatless Chicken, and Teriyaki Meatless Chicken. Target also carries Just Mayo. Who knew!? Spread the word!