This pumpkin cornbread recipe uses quinoa flour as part of the ingredients, though the overall cornbread flavors are not overpowered by quinoa's strong taste. Adding in a whole cup of pumpkin puree adds a touch of sweetness that creates balanced flavors and a wonderfully moist cornbread.

This past evening we celebrated Martinmas, the day of St. Martin, with a lantern walk. My daughter's kindergarten class all made their own lanterns using watercolor paper and tissue paper.

This luscious gluten-free, vegan apple pie uses a slightly different type of pie crust recipe. I first created this crust for a potato-pea samosa recipe. Everyone loved it so I decided to create it into an apple pie. The dough isn't your normal pastry dough because I don't use a saturated fat.

I think I'd be missing the blogging boat if I didn't post a stuffed squash recipe this Autumn! This recipe veers away from the usual wild rice or quinoa mixed with nuts, cranberries, apples, and herbs. Not that those combinations aren't perfectly comforting and festive this time of year....but I was thinking of something a little spicier.

Making your own pumpkin puree is really very simple. But there are a few important steps to ensure a thick puree. The water content of fresh pumpkin puree and canned puree can vary widely. Cooking pumpkin with water creates a thin puree, which will then cause your breads, muffins, cookies, and pies to be overly moist.

Happy Autumnal Equinox! As the evenings become as crisp as the apples, darkness begins to triumph over light. Today we celebrate the closure of summer, the dying of the light, and prepare ourselves for a new season. Autumn.

With school starting and all of the after-school activities that go with it, our schedules have been very full lately. Posting to my blog seems to be on the back burner for now. Though I recently created this very easy salad recipe that I wanted to share with you. The soy-free dressing is scrumptious and the salad can be prepared in a snap.

Well, September is here, school is beginning and it is time for packing lunches once again! The above lunch was made by my 8 year old daughter. It is composed of a quesadilla made with refried beans and two brown rice tortillas, blackberries and sliced nectarines, sliced carrots and cucumbers, raw cashews, almonds, and chocolate chips.

We love anything curry here. Thai curries, Indian curries, curry roasted potatoes, you name it. Our kids love curry too. Those flavors are passed through breastmilk, so they became addicted quite young. One of my favorite things about making a curried dish is the fact that it is fast, easy, and of course, a one-pot meal.

Well, it's August. Harvest time. I've been busy picking berries, peaches, and apples as of late. Jam-making is in full swing, our gardens are overflowing, and the energy of summer is winding down into Autumn. You can feel it in the air here.