Eat well, wherever your ventures lead you
Celebrated photographer and blogger Shelly Westerhausen presents 100 wholesome, meatless recipes for everything from drinks to desserts. Thoughtfully organised by the adventures that make a weekend special-picnics, brunch, camping and more-this gloriously photographed book will inspire folks to eat well, wherever their vegetarian ventures lead them. Celebrating a fresh perspective in food, here’s a new go-to that’s perfect for vegetarians and anyone looking for more delicious vegetable-forward meals.
The following recipe is an extract from Vegetarian Heartland by Shelly Westerhausen
Vegan Chocolate-Chip Pumpkin Bread
MAKES 1 LOAF
I really, really, really wanted to include a savoury pumpkin bread recipe in this book, but I served it alongside this chocolate pumpkin bread recipe and several of my recipe testers said that this sweet (and vegan!) recipe was just too good to pass up. The bites of coarse salt you taste every once in a while give the perfect savoury balance to the not-too-sweet, spiced bread.
- 2 cups [280 g] whole-wheat flour
- 1 cup [200 g] packed brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1⁄2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1⁄2 tsp ground nutmeg
- 1⁄2 tsp ground allspice
- 1⁄2 tsp ground cloves
- 2⁄3 cup [165 g] pumpkin purée
- 3 Tbsp maple syrup
- 2 Tbsp water
- 1⁄2 cup [120 ml] melted coconut oil or extra-virgin olive oil
- 1⁄2 cup [60 g] chopped pecans
- 1⁄2 cup [90 g] dark chocolate chips
- 3/4 cup [105 g] raw pumpkin seeds
- 1/8 tsp coarse sea salt
Preheat the oven to 350°F [180°C]. Line a 10-in [25-cm] loaf pan with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, fine sea salt, cinnamon, nutmeg, allspice, and cloves. Make a well in the centre of your dry ingredients and add the pumpkin purée, maple syrup, water, and coconut oil into the centre. Fold the liquid ingredients into the dry ingredients until just combined. Fold in the pecans, chocolate chips, and 1⁄2 cup [70 g] of the pumpkin seeds. (Be careful not to over-mix.)
Transfer the batter to the prepared pan and top with the remaining 1⁄4 cup [35 g] of the pumpkin seeds and the coarse sea salt.
Bake until a toothpick inserted into the centre of the bread comes out clean, about 1 hour. Transfer to a wire rack and let cool completely. Cut into slices and serve at room temperature. To store, wrap in aluminium foil and store at room temperature for up to 2 days or freeze for up to 2 months.
Vegetarian Heartland by Shelly Westerhausen is on sale 20th June 2017 – order your copy today.