Ingredients 
2 cups all-purpose flour
1 1/4 cup sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp Kosher salt
2 eggs
3/4 cup vegetable oil
1 tsp vanilla
3 cups of homemade pumpkin puree or 1 large can of pure pumpkin


Directions 
Preheat oven to 300C.
Set the muffin paper cups on the 12 muffin tin.
Whisk together flour, sugar, baking soda, ginger, cloves, cinnamon and salt in one bowl.
In a separate bowl, beat together eggs, oil and vanilla.
Add the pumpkin puree to the wet mix.
Add to dry ingredients, mixing slowly.
Bake for 30 minutes.

Set the batter into the muffin cups (greased with oil spray). 


Put the marshmallows on the top and press halfway down with a knife. Swirl the top to close it.


Then you can add almonds fro a crunchy topping.


They puff up when they're done.


Enjoy!

Ingredients 
1/4 cup butter
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup soy milk (it can be cow milk but the soy milk enhances the taste of chocolate)
3 mashed bananas
2 cups flour
2 teaspoons baking powder
1/2 teaspoon of Kosher salt
1 326g bag of chocolate chips (or 1 cup)
2 tablespoons Nutella (at room temperature)


Directions
Preheat oven to 200C. Add the muffin paper cups to a 12 serving muffin tin.
Melt the butter and let it cool a bit.
Beat together the sugar and 2 eggs then beat in butter, vanilla and the milk.
In a separate bowl mix the flour, baking powder and salt.
Whisk the banana into the wet mixture and then add in the dry ingredient, slowly.
When it is well mixed (without beating it), add it the chocolate chips and fold the Nutella.
The Nutella has to be mixed slowly so it doesn't disappear into the mixture.
Cook for about 25 in the preheated oven.
Works better if it is completely cool before eating.

Enjoy!

 

 Today I got all inspired and made Chinese food.
The recipe is pretty simple.
You can adapt it to your own cooking.

Start with the wok.

Ingredients:

Good quality meat


Wonton skins


Teriyaki sauce
Fermented soy sauce
Sweet kecap manis sauce (basically sweet soy syrup)
Lemon
Black pepper, black sesame seeds, salt and garlic
For veggies I chose broccoli, carrots, onions and soy sprouts.



Directions

I prepare the veggies sauce with fermented soy sauce + half a lemon + water. The amount of water depends on how salty and how thick the soy sauce is, and also how thin you want it. I usually mix 1 cup of soy sauce with 1/2 lemon and 1 to 2 tablespoons of water.


I usually steam frozen broccoli, but not too long, just as long as it gets hot, it should still be crunchy.


Cut onion and some baby carrots, set them on a plate.



Then put the hot broccoli on top of the carrots and onions. That way the hot broccoli pre-cooks them a bit. Once in the wok they won't stay in for too long. They need to still be crunchy.


The meat seasoning is simple. Salt, black pepper and garlic.
I used peanut oil to fry it, but walnut, sesame or olive oil also works.


When the meat is well cooked add a mix of fermented soy sauce + sweet kecap sauce diluted in water (also depends on how you like it).


Built the wontons with the meat. Dip the tip of your fingers in water and pass it on the inner tips of the wontons to close them.


Steamed them (until they look transparent-ish).
Bamboo steamers are better.
Coat the bowl in the steamer with some water so they don't glue down. If you're using a bamboo steamer put a wet cheese cloth down before you lay in the wontons.


They should look like this:


I like to put the veggies in the wok I cooked the beef and so they catch on some of the taste.


When they are hot but still crunchy, add the fermented soy sauce + lemon + water mix and stir fry it for a couple more minutes.


Make some rice soup. It's very simple.
Just cook the rice with more water than usual, add salt, black pepper and garlic.
To see if it is cooked, taste it. The rice should taste cooked as usually but you still have a bunch of water when it's done.
The main rule is for 1 cup of rice 2 1/2 cups of water.
Don't forget to wash the rice well before you cook it to remove that white water.
I use bottled water to boil it.
I like my rice soup with black sesame seeds.



Some chipotle dressing, which is Mexican but I love that with my wontons.



For a drink I made a non alcoholic strawberry spritzer, which is just mashed strawberry with a very cold Perrier.


Yumz!

Just like the Chocolate mint tofu sorbet I made the other day, this one is awesome too.

For non dairy eaters out there, making sorbets with tofu is a nice alternative to ice cream.

So here we go.

All you need is:

1 box of Silken soft tofu
1 cup (250ml) Peach juice (the box one is fine)
3 Splenda packets
1 can of canned yellow peach halves in syrup
2 tablespoons of agave nectar (honey or maple syrup)



On your mixer, beat the tofu until it looks as creamy as it will get and set aside. A food processor does a better job at creaming it.


On another bowl separate 2 or 3 peaches from the can and cube them.



Add the rest of the peaches with its syrup to the tofu cream and beat it up until it is all mixed.
When creamy add the agave nectar and the peach juice, mix it.
Add the cubed peaches to all that and done!
If you want it more creamy you can add another can of peaches and only use 1/2 cup of juice.
You can also use almost frozen peaches liquified into a frappe in the blender. That also makes it more creamy.

Just a quick recipe for a chocolate mint tofu sorbet.
Just cause you can't eat dairy doesn't mean you can't eat good stuff.

All you need is:

Silken soft tofu
Soy chocolate milk (Silk or Ades)
Powder for hot chocolate mint from Nestle (you can also use just Nesquik with 8 table spoons, or hot chocolate mix)


When using hot chocolate mix (mint or not) make sure you use 2 to 3 little packets only.
In a mixer, beat the Silken soft tofu until it is a cream.
Add the mint hot chocolate mix powder and mix it.
Then, add 1 cup (250ml) of the soy chocolate milk and mix it.
Finally add 5 table spoons of Nesquik or chocolate powder (cocoa powder works too).
Put it in the freezer for 2 hours.

Done!