Stuffed pumpkin with baked vegetables is beautiful and healthy meal. Orange pumpkin, stuffed with zucchini, eggplant, mushrooms and red bell pepper.

Stuffed pumpkin – Baked vegetables

Stuffed pumpkin with baked vegetables is beautiful and healthy meal. You can serve this pumpkin as a side dish or main dish for vegan dinner!

Stuffed pumpkin with baked vegetables is beautiful and healthy meal. Orange pumpkin, stuffed with zucchini, eggplant, mushrooms and bell pepper.

What’s great, you will not need to clean the baking dish, as the pumpkin is edible too! Stuffed pumpkin is colorful dish that will not only decorate your table. Oven baked vegetables also will be easy healthy meal for your family.

Stuffed pumpkin with baked vegetables is beautiful and healthy meal. Spoon with baked vegetables

By the way, don’t through out pumpkin seeds, you can roast them and serve with these baked vegetables too!

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How to bake vegetables in pumpkin

I baked pumpkin with vegetables for about less then hour, but you should adjust the time according to the size of your pumpkin. Just check the vegetables after 30-40 minutes. You need them to cook through, but not mushy! Be sure not to cut the vegetables too small, or they will cook faster than the pumpkin. I used mushrooms, zucchini, eggplant and red bell pepper for stuffing pumpkin. Moreover, you can add basmati rice that was cooked al dente, or other veggies that you have in pantry.

Stuffed pumpkin with baked vegetables is beautiful and healthy meal. Orange pumpkin, stuffed with zucchini, eggplant, mushrooms and bell pepper.

Serving stuffed pumpkin

I loved this idea of serving vegetables in whole pumpkin. Your baked vegetables in pumpkin are centerpiece of the table! If you have small pumpkins, you can serve one per person to eat right from this dish. Or it is possible to scoop the vegetables (including pumpkin sides!) and serve them as a side dish on the plate.
autumn pumpkin curry soup
I recommend serving vegetables right from the oven. However you can serve stuffed pumpkin like warm salad. Moreover, you can reheat vegetables in the oven in the same pumpkin! Or you can store it in the fridge for couple days, using the pumpkin as an edible container.

Though as we made baked vegetables in a small pumpkin, it is great healthy dish for two!

Stuffed pumpkin with baked vegetables is beautiful and healthy meal. Orange pumpkin, stuffed with zucchini, eggplant, mushrooms and red bell pepper.
Print
Stuffed pumpkin – Baked vegetables
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Stuffed pumpkin with baked vegetables is beautiful and healthy meal. You can serve this pumpkin as a side dish or main dish for vegan dinner!

Course: Main Course, Salad, Side Dish
Servings: 2
Author: Cooking Journey
Ingredients
  • 1 small pumpkin
  • 1 small eggplant
  • 1 small zucchini
  • 1/2 bell pepper
  • 6 mushrooms
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp marjoram
  • salt to taste
  • pepper to taste
  • 1 tbsp olive oil
Instructions
  1. Preheat oven to 375 F/ 190 C

  2. Cut the top of the pumpkin. Scoop out the seeds. Leave them for roasting later.

  3. Cut the vegetables in cubes.

  4. Preheat the pan with olive oil add vegetables and cook, stirring for 5 min. Season to taste.

  5. Place vegetables in the pumpkin.

  6. Bake about 45 min until vegetables are cooked through.

Pumpkin dip recipe – Easy pumpkin recipes

Pumpkin dip recipe – Easy pumpkin recipes

You can use roasted pumpkin dip for dipping your crackers, bread sticks, chips or even baby carrots – for healthier option. This savory spicy pumpkin dip is great for serving every day or on any occasion.

Pumpkin dip recipe – Easy pumpkin recipes pin

Roasted pumpkin dip is easy 5-minute recipe! You will need more time to figure out what food to dip in. What’s more, pumpkin dip is sugar free, gluten free and vegetarian recipe.

Pumpkin dip recipe – Easy pumpkin recipes

 

We usually make this dip without pumpkin. Easy spicy basic sour cream dip. But I had roasted a lot of pumpkin recently, so I blended it with other ingredients. What a beautiful color it was! And it definitely worth it, roasted pumpkin flavor, spicy aftertaste, creamy texture. Perfect autumn feel, I’m sure we will make it again and again.
autumn pumpkin curry soup
By the way, it is great idea of storing homemade roasted pumpkin puree in the freezer. What if you suddenly decide to make pumpkin dip when watching the film or football or just to have a snack? Here is your savor! Oh, and of course you can use unsweetened canned pumpkin puree as well.

Pumpkin dip recipe – Easy pumpkin recipes

It will look good on your Halloween or Thanksgiving table too.

We really love spicy flavors. However you may adjust spiciness to your preferences. Cayenne makes it dancing in your mouth, it’s really strong. I use dry herbs and spices, because I always have them by hand. But you can definitely dice some chili, dill or parsley!

By the way, try this pumpkin dip for smearing on your morning toasties with avocado slices on top. It’s a really good start of the day.

You should try this dip recipe during this fall, also check our pumpkin curry soup and pumpkin chocolate bread. We are here to make your fall table more colorful and tasty, stay tuned!

Pumpkin dip recipe – Easy pumpkin recipes

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Pumpkin dip recipe – Easy pumpkin recipes
Print
Pumpkin dip
Prep Time
10 mins
 

Savory pumpkin dip has roasted pumpkin flavor, spicy aftertaste, creamy texture. Easy, sugar free, gluten free and vegetarian pumpkin recipe.

Course: Snack
Servings: 2
Author: Cooking Journey
Ingredients
  • 155 g roasted pumpkin without skin 5,5 oz
  • 100 g sour cream 3,5 oz
  • 1/4 tsp garlic powder or chopped garlic
  • 1/4 tsp dry parsley or chopped parsley
  • 1/4 tsp mustard powder
  • 1/4 tsp turmeric powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp chili flakes for decoration
Instructions
  1. Blend pumpkin with sour cream. Add spices (except chili), pulse few times.

  2. Serve with some dipping snacks. Decorate with chili flakes

Pumpkin chocolate chip bread

Pumpkin chocolate chip bread

What is better than pumpkin bread? Only pumpkin chocolate chip bread! It is a sweet snack, it stays moist for a few days. Maybe more, but I didn’t test it. Seriously, is it possible to save the pumpkin bread with chocolate chips for so long? You will not notice, when it’s gone.. So delicious and low in sugar, full of chocolate treat inside and spices.

 Pumpkin chocolate chip bread

I used big chocolate chips for this pumpkin bread recipe. Thin and long chips melted, leaving beautiful chocolate strips in bread. Also you can top the bread with cleaned roasted pumpkin seeds, or more chocolate chips before it goes in the oven. Or if you want to make pumpkin loaf cake, you can top it with chocolate glaze.

autumn pumpkin curry soup

By the way, I used fresh roasted pumpkin puree, which I used also to make pumpkin soup in previous post here. I had thick full of flavor pumpkin puree, which I leaved in a fridge. It is easy to make, don’t be afraid of some extra work! You just cut the pumpkin in half, scoop out the seeds and roast it, then remove the skin and blend! That’s all! You can also freeze roasted pumpkin puree to have it on hand for autumn recipes. If you want to use one of canned pumpkin puree, be sure it is thick, but not dry. If the batter looks runny, just add more flour, but be sure not to over-flour it, as it won’t be as moist!

Pumpkin chocolate chip bread

To use less flour (by the way, whole wheat flour is great for this recipe), I added oatmeal too. It is not noticeable, while you eat it! So it is perfect for those who are not lovers of pumpkin and oats. You will change their mind!

 

 

This moist pumpkin bread will be a great snack for breakfast along with coffee. I personally prefer to pair this spiced pumpkin chocolate chip bread with Greek yogurt. Creamy, chocolaty, spicy flavor ends up with freshly brewed coffee, what a start of the day! I think this chocolate chip pumpkin bread is a really nice treat for your kids school lunch boxes or for your own lunch time too!

 

Try this moist pumpkin bread recipe this autumn, and share with us on one of our social networks!

 

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Print
Pumpkin chocolate chip bread
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr
 

What is better than pumpkin bread? Only pumpkin chocolate chip bread! It is a sweet snack, it stays moist for a few days.

Course: Breakfast, Snack
Author: Cooking Journey
Ingredients
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 2 eggs
  • 100 g chocolate chips 3,5 oz
  • 380 g thick pumkin puree 13,4 oz
  • 1 tbsp sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp ground coriander
  • 1/2 tsp cardamom
  • 1/4 tsp salt
  • 120 g whole wheat flour 4,2 oz
  • 1/2 cup oatmeal (oat flour)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
Instructions
  1. Preheat oven to 350 F / 180 C

  2. Combine all dry ingredients. Make a well in the center.

  3. Combine all wet ingredients (first 5 in the list). Gently pour wet ingredients in the center. Stir until smooth.

  4. Stir in chocolate chips.

  5. Line 25 cm / 10 inch bread pan with parchment paper. Pour in batter, smooth the top wit spatula.

  6. Bake 50-60 minutes until inserted wooden skewer comes out clean.

Recipe Notes
Let the pumpkin chocolate chip bread cool for 15-20 minutes before cutting.
pumpkin curry soup

Pumpkin curry soup – Roasted pumpkin soup

Colorful, spicy, creamy pumpkin curry soup made with roasted pumpkin, lentils and carrots. This pumpkin lentil soup is autumn season must. Moreover, roasted pumpkin soup is so filling and flavorful, perfect comfort food.

pumpkin curry soup
pumpkin curry soup, roasted pumpkin soup, pumpkin lentil soup

I love thick creamy soups like this roasted pumpkin curry soup. Do you? I bet you do. You should definitely try this recipe!

pumpkin curry soup

Homemade pumpkin puree

You may ask, why roasting pumpkin is needed, when you can buy canned pumpkin puree to make easy pumpkin soup. Well, to my mind, roasting fresh pumpkin adds more flavor to the soup. Yes, of course, if you have no time, you can blend it with canned pumpkin puree. But sometimes you should try to make it with real roasted pumpkin. And it is not complicated at all! It is more time consuming, but worth making yourself. By the way, you can make your own batch of pumpkin puree and it will last in the fridge for a week, or a month – in a freezer.

 

Do you like pumpkin recipes as we do? Check our Pumpkin Pizza recipe too!

pumpkin pizza

Which pumpkin to choose

Actually, you can use any pumpkin you have for roasting. Did you know there are more than 40 varieties of pumpkin? But the most flavorful and smooth and best for roasting are Baby Bear, Baby Pam, Lumina, Cinderella, Peanut pumpkins and one of my favorite but maybe harder to find – Musquee de Provence. You can use butternut or winter squash too. I used small pie pumpkin for this recipe. What variety of pumpkin do you use for cooking?

 

 

How to roast the pumpkin

To roast the pumpkin, cut it in a smaller slices, remove the seeds. Don’t throw the seed, you can use them afterwards. Place it on the baking tray, lined with parchment paper or silicone mate. Slice pumpkin and place it on the baking tray. Bake in preheated oven 180 °C / 350 °F until soft – about 1 hour, depending on how thick your pumpkin slices are. Check with a fork, if it’s soft. Then let it cool a little, remove the skin and it is ready to be blended into puree.

pumpkin curry soup

Blending pumpkin puree

Usually I wait when it cools a little before blending. But you can remove the little circle part from the lid of your blender, cover with towel and pulse. This will allow the steam to escape without hurting you or your blender. Also it is possible and maybe easier to use hand blender, but the stand blender usually gives more smooth texture to the roasted pumpkin soup!

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Spices used for the pumpkin curry soup

So the pumpkin puree is crucial for making this pumpkin curry soup. Next, you should adjust the spices to your taste. Main spices I used are curry and cayenne pepper that I added just before blending. I also used mixed whole peppers and bay leaves for cooking lentils and carrots. So for me it was hot an spicy enough, but you should taste it before serving. It is better to add a little at the time, so that you find the best spicy level for you and your family. Enjoy the autumn!

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pumpkin curry soup
Print
Pumpkin curry soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Colorful, spicy, creamy pumpkin curry soup made with roasted pumpkin, lentils and carrots.

Servings: 6
Author: Cooking Journey
Ingredients
  • 830 g / 29 oz roasted skinless pumpkin (1 small pie pimpkin)
  • 2 carrots
  • 3-4 garlic cloves
  • 1 cup red lentils
  • 5 cups water
  • 3 bay leaves
  • 1 tsp whole pepper mix
  • 1 tsp sea salt
  • 1/2 tsp cayenne pepper
  • 1 1/4 tsp curry powder
  • 1 tbsp olive oil
  • 200 ml heavy cream
  • sour cream for garnish
  • pumpkin seeds for decoration
Instructions
  1. Heat pot with olive oil, add chopped carrot and garlic. Cook few minutes.

  2. Add lentils, water, bay leaves, pepper and salt. Cook 12 min after boiling.

  3. Blend the soup with chopped roasted pumpkin, curry, cayenne and heavy cream cream.

  4. Serve hot with sour cream and pumpkin seeds.

Recipe Notes

To roast the pumpkin, cut it in a smaller slices, remove the seeds. Don’t throw the seed, you can use them afterwards. Place it on the baking tray, lined with parchment paper or silicone mate. Slice pumpkin and place it on the baking tray. Bake in preheated oven 180 °C / 350 °F until soft – about 1 hour, depending on how thick your pumpkin slices are. Check with a fork, if it’s soft. Then let it cool a little, remove the skin and it is ready to be blended into puree.


 

pumpkin pizza

Pumpkin Pizza – Breakfast pizza recipe

If you seek different flavor for your pizza, this pumpkin pizza recipe is for you. Main ingredient that you need are pumpkin, apple, ham with crunchy kale on top – everything works really good together. This easy recipe will surprise your guests and feed a lot of people! And it looks beautiful – orange, green and purple colors invites you to eat it. So this pizza is not heavy at all, tastes light, juicy and crunchy. By the way, this is great breakfast pizza recipe. Give it a try!

Pumpkin Pizza – Breakfast pizza recipe
Pumpkin Pizza – Breakfast pizza recipe

Here is the video tutorial about making pumpkin pizza:

autumn pumpkin curry soup

Pizza crust

I used store bought pizza crust mix for this pizza. But I will share pizza crust recipe next time, I promise! However this is high quality pizza crust mix is packed with flavor, and I just needed to add some water and oil according to package instructions, and that’s it, you can save your time! By the way, we have great homemade cauliflower pizza crust recipe and blackberry ricotta pizza on our blog!

Topping for pumpkin pizza

Now about the topping. You can skip the ham if you or your guests are vegetarian. Pumpkin, apple and kale is a perfect combination. Creamy pumpkin fills you, apples give some freshness, as well as kale – fresh, crunchy and simply beautiful. Ham and onion gives this pizza savory flavor, but if you skip it, you will have sweet pizza as a dessert! Many options to play with these ingredients!

 

pumpkin pizza

Apples on top

I used apples Golden Delicious apples in this recipe, Granny Smith would be perfect too. The apples should taste sweet (but not overly sweet), juicy and keep shape, when cooking. I cooked apples skin on, because it is really thin, and becomes soft while cooking. And also, did you know all the vitamins are in the skin?

Pumpkin puree instead of tomato sauce

So as I wrote earlier, I cheated a little, and used pizza crust mix. But I used real pumpkin, which I sliced and baked in the oven until soft, and blended to puree. Of course you can use store-bought pumpkin puree (not spiced!). But I had this gorgeous “Musquee de Provence” pumpkin with deep orange color and fine sweet flavor that I wanted to use in this recipe.

 

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pumpkin pizza
Print
Pizza with pumpkin, apple and kale
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

If you seek different flavor in pizza, this video is for you. Pumpkin, apple, ham with crunchy kale on top work really good together.

Course: Appetizer, Snack
Servings: 8 people
Author: Cooking Journey
Ingredients
  • 1 pack pizza crust mix
  • water
  • olive oil
  • 5 tbsp sour cream
  • 200 grams baked pumpkin
  • 1 apple Granny Smith or Golden Delicious
  • 1/2 onion
  • 100 grams ham
  • 3 handfuls kale
  • 1 cup grated cheese
  • salt
  • pepper
Instructions
  1. Place your pizza crust mix in a bowl, add water and olive oil according to package instructions. Mix well, knead pizza dough. Leave for 10 minutes.

  2. Slice half onion, apple and ham. Make a puree from baked pumpkin with hand blender or use canned pumpkin puree.

  3. Roll out your dough, place it on the baking tray lined with baking paper or silicone mat.

  4. For first layer smear sour cream on the dough, then pumpkin puree. Add apple slices, then onion and ham. Season with pepper and salt. Sprinkle with grated cheese, add kale.

  5. Bake in 200 °C 400 °F preheated oven for about 20 minutes until edges are golden. Serve hot or cold.

 

Avocado cake is tasty and healthy dessert, inspiring vegan cake recipe to make! Avocado and banana is a great combination of ingredients for this raw cake. What I love about this vegan dessert, it's no bake cake, easy to make, gluten free. Moreover, it has healthy ingredients, that come together in one delicious and beautiful cake. Nut and cocoa crust, perfect green filling, decorated with walnuts and cranberries

Avocado cake – Avocado recipes – Vegan cake

Avocado cake is tasty and healthy dessert, inspiring vegan cake recipe to make! Avocado and banana is a great combination of ingredients for this raw cake. What I love about this vegan dessert, it’s no bake cake, easy to make, gluten free. Moreover, it has healthy ingredients, that come together in one delicious and beautiful cake!

Avocado cake is tasty and healthy dessert, inspiring vegan cake recipe to make! Avocado and banana is a great combination of ingredients for this raw cake. What I love about this vegan dessert, it's no bake cake, easy to make, gluten free. Moreover, it has healthy ingredients, that come together in one delicious and beautiful cake. Nut and cocoa crust, perfect green filling, decorated with walnuts and cranberries

This no bake frozen cake idea is great option for every day or any festive occasion. To my mind, it can be served not only in summer, but also it will perfectly decorate your Christmas table! This avocado cake is one of the best vegan desserts too. By the way this avocado cake is perfect for breakfast, it will fill you and give you some energy!

Avocado cake is tasty and healthy dessert, inspiring vegan cake recipe to make! Avocado and banana is a great combination of ingredients for this raw cake. What I love about this vegan dessert, it's no bake cake, easy to make, gluten free. Moreover, it has healthy ingredients, that come together in one delicious and beautiful cake. Nut and cocoa crust, perfect green filling, decorated with walnuts and cranberries

The crust for the avocado cake

The crust for this raw cake is made with walnuts, cocoa powder and dark syrup and dried berries to glue it together. You can use nut mix or other nuts such as pecans, peanuts, cashew will be great too. As for the dried berries, I used cranberries and plums. To my mind, you can replace it with dried apricots, mango or raisins too. Just check that you have sticky combination in the end to press in the pan. For more no bake crust ideas, you can check our Chocolate and Blueberry cake or No bake White chocolate mousse cake.

The filling for this vegan cake

The main ingredient for this vegan cake is of course avocado. Moreover, I added 1 banana to make it more sweet, avocado and banana go perfectly together. Also I added few tablespoons of golden syrup, because it’s a cake, not just frozen vegetables! You can sweeten it with honey instead of syrup too. And coconut milk gives to this vegan cake pleasant creamy texture. You can also use almond or any other milk that you prefer.

Moreover to make the filling for this vegan cake I used few drops of green coloring, which is totally optional. It gave such a vibrant green color. However, if you are ok with natural creamy lime green color, don’t use the coloring! Or add it slowly, until desired color is reached.

Decorating avocado cake

To my mind, decoration should be in contrast with the filling. It needs brown and red color, so I layered halved walnuts in the center, then I added dried fruits and shredded chocolate. Also loose fruit tea makes great decoration! I have the one that has apples, hibiscus, pieces of papaya, pineapple, rose hip. So I decorated the cake with a spoon of tea too.

Avocado cake is tasty and healthy dessert, inspiring vegan cake recipe to make! Avocado and banana is a great combination of ingredients for this raw cake. What I love about this vegan dessert, it's no bake cake, easy to make, gluten free. Moreover, it has healthy ingredients, that come together in one delicious and beautiful cake. Nut and cocoa crust, perfect green filling, decorated with walnuts and cranberries

By the way, you need to freeze the avocado cake for at least 2 hours before decorating. Let it stand at room temperature for about 15 minutes before serving. Moreover, I recommend to put the knife in the hot water before slicing this raw cake.

Hope you like this vegan cake recipe and if you make it, share the picture with us!

Let’s stay in touch and check our other awesome recipes.

Avocado cake is tasty and healthy dessert, inspiring vegan cake recipe to make! Avocado and banana is a great combination of ingredients for this raw cake. What I love about this vegan dessert, it's no bake cake, easy to make, gluten free. Moreover, it has healthy ingredients, that come together in one delicious and beautiful cake. Nut and cocoa crust, perfect green filling, decorated with walnuts and cranberries
Print
Avocado cake
Prep Time
1 hr 15 mins
 
Avocado cake is tasty and healthy dessert, one of the best vegan cakes to make!
Course: Appetizer, Breakfast, Dessert
Servings: 8
Author: Cooking Journey
Ingredients
  • 5 small avocado
  • 1 banana
  • 1/2 cup coconut milk
  • 2 tbsp golden syrup
  • 6 drops green coloring optional
For crust:
  • 1 cup walnuts or 100g
  • 2,5 tbsp cocoa powder
  • 2 tbsp dark syrup
  • 2/3 cup dry cranberries or 100g
  • 2/3 cup dry plums or 100g
  • 1/3 cup pumpkin seeds or 50g
  • 2 tbsp vegetable oil I used grape seed oil
  • 1/4 tsp salt
For decoration:
  • 2 tsp dried cranberries
  • 6 walnut halves
  • 1 tsp tropical fruit tea
  • 1 tsp Dark chocolate shredded
Instructions
  1. Process all ingredients for the crust until sticky dough. Transfer it to prepared spring form pan. Press it to the bottom and leave in the fridge.
  2. Remove the pit and skin from avocados, remove the sin from banana.
  3. Put avocados, banana, syrup and milk in a blender. Blend until smooth and thick. Add coloring, if needed.
  4. Pour avocado and banana mixture on the crust and let it set in the freezer for 2 hours or overnight.
  5. Decorate with walnuts, dried berries, tea and chocolate. Serve.
Recipe Notes

Let it stand at room temperature for 15 minutes, before serving. Dip the knife in hot water, before slicing.

Apple Cinnamon Bread. Apple bread is one of our sugar-free recipes to try. It is made with apple sauce, flour and oat meal. It delivers great spicy flavour and apple chunks will make it more moist. Apple bread, served on the wooden board

Apple Cinnamon bread – Oatmeal bread

Apple bread is one of our sugar-free recipes to try. You can use our apple sauce recipe to make this apple cinnamon bread. It delivers great spicy flavor and apple chunks will make it more moist. Moreover, it is perfect for smearing butter or yogurt on it. This apple cinnamon bread or oatmeal bread is great for breakfast, with your morning coffee or as a snack for lunch.

Apple Cinnamon Bread. Apple bread is one of our sugar-free recipes to try. It is made with apple sauce, flour and oat meal. It delivers great spicy flavour and apple chunks will make it more moist. Apple bread, served on the wooden board

Apple Cinnamon Bread. Apple bread is one of our sugar-free recipes to try. It is made with apple sauce, flour and oat meal. It delivers great spicy flavour and apple chunks will make it more moist. Apple bread, served on the wooden board

How to make apple cinnamon bread – no yeast bread

This apple cinnamon bread, as well as our Pumpkin chocolate chip bread are recipes that doesn’t require yeast. How about the recipe in one sentence? Mix all the dry ingredients and combine them with beaten egg and applesauce mixture, then add apple chunks and through in the oven. This is it! If that isn’t easy, I don’t know what is!

Check if the bread is ready with a wooden skewer – it should come out clean. Also don’t rush to remove apple cinnamon bread from the pan, as it may fall apart. Let it cool in a pan for about 15 minutes. After that remove apple bread from pan and let it cool completely before slicing.

Apple Cinnamon Bread. Apple bread is one of our sugar-free recipes to try. It is made with apple sauce, flour and oat meal. It delivers great spicy flavour and apple chunks will make it more moist. Apple bread, served on the wooden board

Apple sauce and and other apple heaven recipes

Also check our sugar-free applesauce recipe, which I used for making this apple bread. I have still a lot of apples left from my aunt’s garden. This season we were really blessed with apples, there were apples everywhere! So no wonder that we produced so many apple recipes, using organic, fresh apples! If you like baking with apples, like we do – here we have Apple bundt cake, French apple tart. For breakfast try our Healthy apple crisp or Apple pancakes!

Apple Cinnamon Bread. Apple bread is one of our sugar-free recipes to try. It is made with apple sauce, flour and oat meal. It delivers great spicy flavour and apple chunks will make it more moist. Apple bread, served on the wooden board
Print
Apple cinnamon bread - Oatmeal bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Apple bread is one of our sugar-free recipes to try. You can use our applesauce recipe to make this apple cinnamon bread. It delivers great spicy flavor and apple chunks will make it more moist. Moreover, it is perfect for smearing butter or yogurt on it.

Course: Breakfast, Snack
Servings: 10
Author: Cooking Journey
Ingredients
  • 1,5 cup whole wheat flour 210g or 64 oz
  • 0,5 cup oat meal 75g or 265 oz
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon ground
  • 1/4 tsp nutmeg ground
  • 1/4 tsp ginger ground
  • 1/4 tsp coriander seeds ground
  • 4 cloves ground
  • 3 L eggs
  • 1/4 cup vegetable oil
  • 4 tbsp applesauce
  • 2 tbsp thick yogurt
  • 1 apple
Instructions
  1. Preheat oven to 355 F / 180C
  2. Sieve and mix all dry ingredients.
  3. In a separate bowl beat eggs for few minutes, then add applesauce and oil. Combine until smooth. Here you can add sugar, if needed.
  4. Slowly add flour to the egg mixture, mixing, until everything is combine.
  5. Remove the core and skin from apple. Slice and chop it.
  6. Gently combine chopped apple to the batter.

  7. Pour batter into loaf pan, layered with parchment paper.

  8. Bake for about 50-60 minutes. Check if it’s ready with wooden skewer.

  9. Cool the bread in the pan for about 10-15 minutes, then remove from pan and cool completely before slicing.

Mexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up.

Mexican tortilla soup – Best chicken tortilla soup

Mexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up.

Mexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up.

This is the best chicken tortilla soup I’ve made! I highly recommend trying this easy recipe at your home. No need to visit any Mexican restaurant to order the soup! Just regulate your spiciness level, as it is really hot. However it is pleasantly backed with crunchy bites of tortilla and rich and soft avocado. Total flavor celebration in your mouth!

What I like about this Mexican soup, it is so colorful and warming, perfect for enjoying on a chilly rainy day.

Mexican tMexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up. ortilla soup – best chicken tortilla soup.

How to make Mexican tortilla soup

Easy chicken tortilla soup is made with chicken broth and regular canned vegetables like beans and corn, as well as tomatoes. I recommend using tomatoes and kidney beans with juice, but discard the liquid from the corn.

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If you have already made chicken broth, it will be much easier and faster for you! I’ve made chicken broth, using chicken backs. Then I made the soup with the rest of vegetables and added spices.
autumn pumpkin curry soup

Crispy tortilla chips

To my mind, tortilla chips are really one of the main elements of this chicken soup! Just cut the stripes from your favorite tortilla, then cook them in hot oil in a pan until crisp. Don’t forget to flip the chips, as they may burn fast! And watch that your family members doesn’t leave you any tortilla chips for the soup, as they are delicious on their own.

Mexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up.

Mexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up.
Print
Mexican tortilla soup
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 
Mexican tortilla soup is easy, spicy and colorful comfy food you need to make this season! This delicious and really hot Mexican chicken soup with crunchy tortilla and creamy avocado on top will warm you and fill you up.
Course: Soup
Cuisine: Mexican
Servings: 8
Author: Cooking Journey
Ingredients
For the broth:
  • chicken backs
  • water  35 fl oz
  • whole pepper
  • bay leaves
  • tbsp  sea salt
For the Mexican tortilla soup:
  • can kidney beans with liquid 400 g / 14 oz
  • small can corn 290 g / 10 oz
  • 1-2  chili peppers
  • bell pepper
  • big can tomatoes in juice  800 g / 28 oz
For 2 servings:
  • avocado
  • 1/2  lime
  • tbsp  parsley
  • 2 tortilla
  • tbsp  vegetable oil  for tortilla chips
Instructions
  1. Place all the ingredients for the broth in a pot on a high heat. Let it boil, then reduce the heat to medium and cook for 30 minutes.
  2. Meanwhile, chop chili peppers and bell pepper.
  3. Remove bay leaves and pepper from the broth. Remove cooked chicken backs too and leave them for later.
  4. Add all canned vegetables with the liquid (except corn liquid), add chopped chili and bell pepper and cook for 20 minutes.
  5. Meanwhile, make tortilla chips. Heat oil on a pan. Cut tortilla wraps to the long stripes, about 1 inch/ 2,5cm width. Fry them for about a minute until golden crisp, then flip and cook 1 minute more.
  6. Serve the soup individually with avocado slices, parsley, lime and tortilla chips.
Recipe Notes

Discard the seeds from chili peppers, if you don't want it to be so hot and spicy in the end.

 

Turkey pot pie is one of the tastiest turkey leftover recipes. Easy and delicious recipe for your family table! Creamy spicy filling and soft crust.

Turkey pot pie – Turkey leftover recipes

Turkey pot pie is one of the tastiest turkey leftover recipes, perfect and easy savory pie with spicy kick. If you are wondering what to make for Thanksgiving table or you have leftover turkey, here is easy and delicious turkey pot pie recipe for your family!

Turkey pot pie is one of the tastiest turkey leftover recipes. Easy and delicious recipe for your family table! Creamy spicy filling and soft crust.

Turkey pot pie is one of the tastiest turkey leftover recipes. Easy and delicious recipe for your family table! Creamy spicy filling and soft crust.

Filling for the turkey pot pie

It is highly possible that you will not need to go shopping to get ingredients for this recipe. Especially, if you have frozen puff pastry and leftover turkey. All you have to add are some veggies and greens. I used I fresh carrot, which I chopped, as well as a can of vegetable mix. Half of this mix were corn, 29 % green beans and only 10 % of paprika. You can regulate the quantities, according of what you have in your pantry. Moreover I love mushrooms in my savory dishes, so this turkey pot pie was no exception. I also added 1 chili to make it more like spicy pie.

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Turkey pot pie is one of the tastiest turkey leftover recipes. Easy and delicious recipe for your family table! Creamy spicy filling and soft crust.

How to make turkey pot pie

All the vegetables and leftover turkey chunks are cooked in a pan with milk and flour, to make the mixture thick and let the mushrooms cook through. This delicious mixture, which can be eaten as it is, but will be more delicious, when transferred in the pie crust.
autumn pumpkin curry soup

I used defrosted butter yeast puff pastry, with half of which I layered 20 cm / 8 inch round baking pan. Then I put veg & turkey mixture (leaving few tablespoons to eat from the pan, it was irresistible) in the baking pan. Topped with left puff pastry, be sure to pinch the sides of the dough. Also I stabbed the bottom and the top of the pastry with a fork and left few slits with a knife on top to let the steam get away. Also I used egg wash to make it more appealing and brown on top!

Then you need about 20-30 minutes to wait for the delicious turkey pot pie to be ready. I recommend leaving it for 20 minutes after baking to cool. So it will be easier to cut the pie and you will not burn yourself.

Turkey pot pie is one of the tastiest turkey leftover recipes. Easy and delicious recipe for your family table! Creamy spicy filling and soft crust.

What can be more tempting than warm turkey pie with creamy spicy filling and soft crust. This is a great meal that will satisfy your hunger. It is a perfect snack or lunch, I  recommend serving it warm. Moreover, it is easy to cut and serve this turkey pot pie!

Turkey pot pie is one of the tastiest turkey leftover recipes. Easy and delicious recipe for your family table! Creamy spicy filling and soft crust.
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Turkey pot pie – Turkey leftover recipes
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

Turkey pot pie is one of the tastiest turkey leftover recipes, perfect and easy savory pie.

Course: Main Course, Side Dish, Snack
Servings: 8
Author: Cooking Journey
Ingredients
  • 30 g butter 1 oz
  • 5 g flour 0,2 oz
  • 1/2 lemon
  • 300 g cooked turkey 11 oz
  • 6 mushrooms
  • 1 carrot small, chopped
  • 1 chili
  • 300 ml milk
  • 340 g corn, green bean, paprika (mix) 12 oz
  • 10 g chives 0,4 oz
  • 400 g butter yeast puff pastry 14 oz
  • 1 egg yolk
  • 1 tsp marjoram
  • 1 tsp thyme
  • 1 tsp rosemary
  • salt to taste
  • pepper to taste
Instructions
  1. Melt butter on a pan, add chopped mushrooms and onion.

  2. Cook for about 3 minutes.

  3. Add vegetables, chopped turkey, milk, and flour. Add lemon juice.

  4. Mix together, cook for 10 minutes until thickened.

  5. Add chopped chives and spices. Remove from heat. Let it chill.

  6. Preheat the oven to 180 C / 350 F.

  7. Line 2 slices of puff pastry at the bottom of the round pan, leave no gaps. Stab the bottom with the fork.

  8. Place filling on the pastry.

  9. Put the puff pastry on top, pinch the sides together. Gently stab the top with the fork. Make few slits with the knife in the center.

  10. Brush the crust with egg wash.

  11. Bake 30 minutes until golden. Serve warm.