Honey Orange Roasted Carrots

Honey Orange Roasted Carrots – The Fitchen

Next year, among many other things, we will grow carrots in our garden. Beautiful carrots like these in bright orange, plum, and gold. I’ll have to settle for store-bought until then, which isn’t so bad when store-bought is this delicious.

Orange and honey is one of my favorite combinations and it’s just the right for balancing the earthiness of these particular carrots. Glazed in the citrus mixture and slow-roasted, the carrots emerge from the oven caramelized, sticky-sweet, and tender.

Gone are the days of bland steamed carrots – it’s time to treat this root vegetable right.

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Gluten Free Vegan Pumpkin Bread

Gluten Free Vegan Pumpkin Bread – The Fitchen

I’m afraid I have failed you all miserably. Here it is October 21st and this is the first pumpkin recipe I’ve shared. What kind of food blogger am I?! 

Before you hit the unsubscribe button and surf the web for other, more seasonally correct food blogs, let me just inform you that there’s more on the way. I promise! And this easy pumpkin bread itself is definitely worth sticking around for. Dense, moist, nutty, and fragrant with spices, it’s the perfect loaf for snacking, for breakfast, and for drizzling with agave or honey.

Gluten Free Vegan Pumpkin Bread – The Fitchen

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Vegan Baked Eggplant Dip

Vegan Baked Eggplant Dip – The Fitchen

When you’ve got two eggplants in dire need of being used, you’ve got to get creative. Part one of our solution was the best version of eggplant parmesan ever made and part two was this dynamite eggplant dip. 

I used the last of the summer basil from our garden and some of fall’s arugula to make this dip all about freshness and spice.

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