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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Grilled Curry Okra

 Grilled Curry Okra – The Fitchen

My love of curry is no secret. In fact, it’s more of a flashing neon sign than a secret. If you’ve been around here for any period of time at all, you know I’ll eat curry anything, any time, any way, any how. Vindaloo, quinoa, cauliflower… you name it, I’ll curry it.

Okra is no exception. Fresh out of the garden, marinaded, and grilled to a crisp, this fall fruit is flavorful and full of nutritional bonuses.

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