sophiamacken

I often get overwhelmed with what to bake during the holiday season, so this year I’m keeping it stress free with some classic cookies. Vegan gingerbread, dairy free shortbread, and 4 ingredient coconut milk truffles—all can be found in the blog archive, linked in profile.

This Autumn harvest bowl is the perfect quick and balanced meal to make during these busy holidays. Made with just one pan and one pot, this 30 minute meal gives you all the seasonal feels with plenty of pantry staples. Ingredients 1 can chickpeas 19 oz. can, drained and rinsed 1 medium sweet potato cut into ½-inch cubes (about 3 cups) 2 tablespoons olive oil ½ teaspoon salt ½ teaspoon garlic powder Few springs thyme ½ cup quinoa ½ crisp apple chopped 1 bunch kale shredded ¼ cup toasted pumpkin seeds ¼ cup feta (or vegan alternative) 2 tablespoons dried cranberries 1 batch creamy balsamic dressing (recipe on the blog) Preheat the oven to 400°F (200°C). Add the chickpeas, sweet potato, oil, salt, garlic powder, and thyme to a baking sheet and toss to combine. Roast for 30 minutes, stirring once halfway through the cooking time In the meantime, cook the quinoa according to package instructions. It should take about 15 minutes. Massage the kale with a sprinkle of salt, using your hands until the leaves are softened. Once the chickpeas and sweet potato are ready, assemble your bowls. Divide the quinoa and chickpea mix between two bowls, and top with the kale, apple, pumpkin seeds, crumbled feta, and dried cranberries. Mix with the dressing and serve warm.

One of my favourite (and simple) last minute ways to feel like a put together host is to make a stovetop Christmas potpourri. With orange, evergreen, spices, and cranberries, this quick simmer pot will fill your home with a natural aroma of the Holidays. ½ orange sliced 5 pods cardamom crushed 2 sticks cinnamon 1 teaspoon whole cloves 2 cloves star anise 2 sprigs evergreens ¼ cup cranberries optional Add all ingredients to a pot Cover and bring to a low boil over medium heat, then reduce the heat to low to simmer, uncovered, for about 30 minutes. At this point you can either turn it off, or add more water to cover and continue to simmer to get an even stronger scent through your home. You’ll have to continue adding water every half an hour if you want to keep simmering. Otherwise, let it cool down fully and refrigerate for up to three days, reusing as often as you’d like in that time.

This plant based miso gravy is made with just 6 ingredients and is an easy alternative to traditional gravy. Packed with flavour, it’s perfect over mashed or roast potatoes, alongside roasted veggies # or as part of a complete holiday spread. Find the full recipe on the blog archives

Sharing these simple hand dipped candles for those of you who, like me, haven’t tackled many holiday activities yet. They’re easily made at home with just wax, wicks, and some basic equipment. The perfect craft to accompany your favourite holiday film during these dark nights. You can find the tutorial on the blog archives 🕯️

Annual pomander appreciation post 🍊These simple medieval air fresheners are made with just 4 ingredients and will make your home smell like holiday perfection. Whether they are used in a charming centrepiece, or hung in a tree, they will give your Christmas decor that touch of cosy Little Women Christmas magic. Find the full tutorial up on the blog.

Getting in all the fall flavours while I still can, including these gluten free pumpkin muffins. Made with almond and oat flour, rolled oats, and a pecan crumble topping—they’re the perfect weekend snack to curl up with. Muffins 1 cup gluten-free rolled oats 1 cup almond flour ⅔ cup gluten-free oat flour 2 tablespoons arrowroot powder 1 teaspoon pumpkin spice ¾ teaspoon baking powder ½ teaspoon sea salt 1 ½ cups pumpkin puree ¾ cup coconut sugar ⅓ cup olive oil 1 teaspoon lemon juice or apple cider vinegar ¼ cup non-dairy milk 1 teaspoon vanilla extract Crumble Topping 3 tablespoons coconut sugar 3 tablespoons oat flour 2 tablespoons roughly chopped pecans 2 teaspoons olive oil 1 pinch pumpkin spice or cinnamon 1 pinch sea salt Instructions Preheat the oven to 375°F (190°C) and add muffin liners to 9 cups in a standard 12-cup muffin tin. Add the rolled oats to a food processor or dry-ingredient safe blender and mix until they turn into a coarse flour. Add the ground oats, almond flour, oat flour, arrowroot, baking powder, salt, and spices in a bowl. Stir to combine. In a separate bowl combine the pumpkin, oil, lemon juice, sugar, milk and vanilla, stirring well. Add the pumpkin mixture to the dry ingredients and stir until just combined. Make the crumble topping by mixing all of the crumble ingredients in another mixing bowl until well combined. Divide batter amongst 9 lined muffin cups and sprinkle the tops with a little bit of crumble on each muffin. Bake for about 25 minutes, or until the tops spring back when lightly touched. Cool the muffins on a wire rack. Store in a sealed container at room temperature for up to three days

A plant-based version of the ultimate comfort food, this cozy vegan cottage pie is made with lentils, mushrooms, and plenty of vegetables. This recipe is made with canned lentils for an easy option. Lots of herbs, tomato paste, and (vegan) Worcestershire sauce add richness, for a special dinner that’s ready in a surprisingly short time. Find the full recipe in the blog archives.

A seasonal autumn simmer pot, with orange, cloves, cinnamon, and rosemary, this will make your whole house smell cozier than ever! It’s something anyone can make with everyday ingredients and is so much better than plug-in scents or wax melts. Ingredients 1 orange sliced 5 cloves 2 sticks cinnamon 2 sprigs rosemary 1 apple sliced ½ lemon Water to cover Instructions Add all of the ingredients to a pot and cover with water. Leave about an inch of space at the top of the pot. Cover and bring to a low boil over medium heat, then reduce the heat to low and simmer, uncovered, for about 30 minutes. At this point you can either turn it off, or add more water to cover and continue to simmer. You’ll have to continue adding water every half an hour if you want to continuously simmer. Otherwise, let it cool down and refrigerate for up to three days, reusing as frequently as you’d like in that time.

This easy spicy chickpea salad sandwich is made with just 7 ingredients, plus some optional add-ins. With a touch of hot sriracha or buffalo hot sauce, this is the classic salad made even better. Serve with extra veggies, bread, wraps, or lettuce wraps, for a quick lunch. 15.5 ounce canned chickpeas or just under 2 cups cooked 1 rib celery, diced ¼ cup 1 green onion, sliced or 2 tablespoons finely diced red onion 2 tablespoons vegan mayo 1-2 tablespoons sriracha or buffalo hot sauce ¼ teaspoon sea salt to taste ¼ teaspoon black pepper Drain and rinse the chickpeas and add to a large, shallow bowl. Mash with a fork until about halfway mashed, with some texture remaining. Add the celery, green onion, mayo, hot sauce, salt, and pepper. Mix to combine well. Chill before serving if preferred, or serve immediately with greens, cucumber, radish slices, or any other vegetables you like. This makes about 4 sandwiches and more wraps or lettuce cups.

The perfect autumn sweet potato smoothie with ginger, cinnamon and plenty of warming spices. And best of all, it’s a smoothie recipe without banana! With a big boost from fresh ginger, some avocado, and sweetened with dates, it’s a fantastic smoothie for cooler weather. Find the full recipe in blog archives.

One of my favourite last minute milks to make is coconut milk. Perfect for overnight oats, chia puddings, or smoothies—this quick milk is made by blending 1 1/2 cups shredded coconut with 3 cups water, sea salt, vanilla, and dates before being strained. The remaining pulp is perfect added into items like granola. Find the full tutorial for this recipe and others, up on the blog.