Vegan Fajitas | Minimalist Baker Recipes


Feta + Artichoke Folded Bread, & The Book: My Prized Possession.

No Thyme to Waste


‘Feta & Artichoke Folded Bread’, aka: ‘let’s use up some old, back-of-the-fridge items before they rot’ -bread.

I’ve been lazy this past two months. Really, really lazy. I’ll leave leftovers in the fridge for far longer than I care to admit here. I’ll find long lost items at the back of that cold box, and I can’t even recall when I last ate that. 


Last night’s after-midnight productivity (unintentionally perpetuating the fail that is my 2013 sleeping pattern) was to create this, today’s lovely breakfast masterpiece. This is a variation of something I used to make years ago during slow season in Whistler. I miss the days where I could make whatever I wanted and play in the kitchen (and get paid for it!) during shoulder season in the mountains. Things are different in my current line of work, so I make these things at home instead. There’s always…

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Cashew and Pumpkin Spice Horchata

Vegan Food Addict

To me, Horchata is like liquid heaven. This sweet beverage is traditionally made with ground almonds, barley, rice, sesame seeds or tigernuts, and is popular in Latin America, Spain, and increasingly, the United States. Depending on the country of origin, horchata is prepared with different ingredients: some add milk, spices or vanilla while others don’t (source).

This fall-inspired version is not only made with cashews, it is enhanced with pumpkin and various spices.

Cashew and Pumpkin Spice Horchata

Cashew Pumpkin Spice Horchata
Yields approximately 5 cups

1-1/2 cups dry-roasted, unsalted cashew pieces
5 cups filtered water
1/3 cup pumpkin puree
1/3 cup agave nectar
1-1/2 teaspoons pure vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Place cashew pieces and water in a blender and puree for 2 minutes. Set aside and allow to soak for 8-10 hours.

After soaking, blend mixture a second time for 2 minutes.

Using a fine…

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