Archive for Seasonal

Pumpkin Spiced Donuts {Vegan}

In my pumpkin-spiced frenzy these last couple of weeks, I’ve been doing less recipe creation and more remaking old favourites. 

I made the No Sugar Spice Cake, which is sweetened with dates and Kabocha, and full of lovely warming spices. I made squash risotto. And I made these Pumpkin Spice Donuts, which is a recipe from my cookbook, Aquafabulous

a stack of three pumpkin spiced donuts on a plate

Now, it’s been a couple years since I created and tested this recipe, so it was nice to see that it still works (also: Phew!). 

This is a baked donut, so there’s no deep-frying required. What you do require, however, is a donut pan, but those are easily procured via Amazon

The donuts themselves are bursting with those warming spices that we love so much this time of the year; cinnamon, ginger, nutmeg, cloves and cardamom. But what really, really makes these bad boys pop is the dusting of cinnamon sugar at the end, so don’t skip it. 

Sink your teeth into one of these warm donuts and all your Pumpkin-spiced dreams will be coming true. 

Pumpkin Spiced Donuts {Vegan}

(recipe courtesy of Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba)

Makes 6-9 donuts


  • 2 tbsp coconut oil, melted
  • 3 tbsp unsweetened non-dairy milk (I used oat)
  • 2 tbsp aquafaba
  • 2 tbsp maple syrup
  • 1/3 cup pumpkin or squash puree
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • 1 1/4 all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom 

For the coating: 

  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 2 tbsp vegan butter, melted


  1. In your stand mixer with the paddle attachment, combine the coconut oil, non-dairy milk, aquafaba, maple syrup, pumpkin and vanilla. Beat on medium until blended, 3 minutes. Add brown sugar and beat for another few minutes. 
  2. In a medium bowl, combine the dry ingredients. With the mixer on its lowest setting, slowly add the dry mixture to the wet, a little at a time, until it’s all incorporated. Stop the mixer, scrape down the sides and mix again. 
  3. Scoop the mixture into a piping bag or a large zip-top bag, and close it up. Smush all the batter down into one corner of the bag (I use my bench scraper for this), and snip off the corner of the bag. 
  4. Spray your donut pans with oil, or use a pastry brush to grease them. Pipe the donut batter into the pans, then bake at 350 degrees for about 10-12 minutes, until the tops are firm. 
  5. Allow them to set up and cool in the pan for a few minutes, then run a small offset spatula around the edges of the donuts and pop them out onto a cooling rack. 
  6. Meanwhile, combine the sugar and cinnamon in a flat-bottomed bowl. Brush each of the donuts with melted vegan butter on both sides, then drop them into the cinnamon sugar. Flip to coat. Transfer to a wire rack, and repeat for the remaining donuts. 

Squash Risotto

A large pot filled with golden squash risotto

Welcome to October, folks! 

Is it just me, or did September just fly by? And the summer before that? Life feels like it goes so fast sometimes; I wish it would just slow down. 

So, here we are in October, the month of jack-o-lanterns and turkey. I bought a bunch of sweaters (though I haven’t yet worn my boots), and I put away the fan and got out the comforter. 

Pumpkin spice season is in full swing, and guys, I don’t care if it makes me basic, I am loving it. Not Starbucks PS Lattes per se (I have one per year), but the whole pumpkin spice movement. 

First of all, if you’re using actual gourds (pumpkins or squashes), those guys are really good for you. Fibre, beta carotene, potassium and magnesium are some great reasons to wrestle with one of these tough-skinned veggies. 

Actually, this year, I did very little wrestling. I bought a medium-sized Kabocha squash at my local farm market, brought it home, and crashed through it with my big kitchen knife. I scraped out the seeds with a spoon, then I put it in the Instant Pot with some water for 10 minutes and it was good to go. After it was cooked, I peeled off the skin, then I ran it through the blender to make sure it was nice and pureed. 

I prefer cooking with squash over pumpkin. The two are basically interchangeable, and squash has less water content than pumpkin, and in the case of Kabocha, it’s sweeter, too. 

I have two pumpkin spiced recipes for you this week; one sweet, one savoury. 

You can also click here to see a whole list of my favourite pumpkin recipes through the years. 

A black plate with a serving of golden risotto

Today’s recipe is a reboot. Apparently I’ve been doing this long enough now that I need to reboot some of my recipes. Also, when I sent this link to someone last week, they informed me I’d left out a crucial ingredient. Sigh. 

I made this for dinner the other night, and it had this great sweet-savoury thing going on that made me so very happy. 

Also, don’t be afraid of risotto. Everyone is, but there’s no need. The important things to remember are to use a short-grained rice, add your warm stock a little at a time, and stir, stir, stir. 

I think I might make this again for Thanksgiving dinner. 🙂 

A large pot filled with golden squash risotto

Squash Risotto

(serves 2 and a bit)


  • 3/4 cup aborio rice
  • 2 tbsp olive oil
  • 2 tbsp butter (use vegan butter to keep this vegan)
  • 1/2 cup pureed pumpkin or squash
  • 1 tsp fresh thyme or sage, chopped fine
  • 1/2 onion, diced
  • 3 cloves garlic, diced
  • 2 tbsp white wine
  • 4-6 cups vegetable stock
  • freshly grated parmesan cheese (optional, or vegan parm)
  • truffle oil (optional, but holy does it make it decadent)
  • salt and pepper to taste


  1. In a saucepan, heat the vegetable stock to boiling. Once it’s come to a boil, reduce the heat to a simmer. 
  2. Meanwhile, in a large pot (I used my 6 quart Staub dutch oven) over medium heat, heat the olive oil and 1 tbsp of butter. Add the onions and a generous pinch of salt, stir to coat in the oil, and allow to cook until translucent. You may want to reduce the heat a little if you see the edges  of the onions picking up some caramelization. Once the onions are softened, add the garlic and stir until fragrant. 
  3. Add the rice and stir everything together until the rice is coated in the oil and onions and garlic. Add the squash/pumpkin, herbs, and another pinch of salt. Deglaze the pan with the wine. 
  4. Add a ladle or two of stock to the pan, and allow it to come to a boil. Stir the risotto fairly continuously, adding another ladle of stock as needed (the rice will absorb the stock, and as you’re stirring, if you begin to see the bottom of the pan, add another ladle), until all the stock is in the pan, and the rice isn’t hard in the middle. 
  5. Add the final pat of butter, and the cheese if you’re using it, stir well, and remove from the heat. Test for seasoning and add more salt if needed (remember parmesan cheese is quite salty, so it affects the flavour). Place a lid on and let it sit for a few minutes before serving with additional lashings of grated parmesan cheese and a drizzle of truffle oil (or plain olive oil if you don’t have any). 


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