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The Heritage Table
Do you love our bread pudding and chicken pot pie & have always wanted to make them at home? The latest fall issue of Edible Dallas Fort Worth features several classic The Heritage Table recipes as well as an article by Jessie 'Kerr' Hagan giving insight to what drives our passion daily for what we do. Pick up a copy when you join us for dinner or read online! ... See MoreSee Less
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Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website:📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
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Edible Dallas Fort Worth
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
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Pumpkin or Squash Mini Loaves



This seasonal treat makes a nice gift to bring when you visit friends and relatives; it’s also an easy everyday treat, full of nutritious ingredients, to make and enjoy at home. A mug of hot cocoa is the very best companion for this.

Makes 3 mini-loaves

1½ cups whole wheat pastry fl our
½ cup natural granulated sugar
1 to 2 teaspoons ground ginger, to taste
2 teaspoons cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
1 cup smoothly pureed cooked sugar pumpkin or winter squash (see note)
2 tablespoons unsulfured blackstrap molasses or maple syrup
2 tablespoons safflower oil
2 tablespoons orange or apple juice, or as needed
⅔ cup raisins or currants
⅓ cup finely chopped walnuts or pecans, optional

Preheat the oven to 350°F.

Combine the first 6 (dry) ingredients in a mixing bowl & stir together. In another bowl, combine the pumpkin puree, molasses, and oil and whisk together until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until completely mixed. If the batter is too stiff to mix, add a very small amount of juice to loosen it a bit, but it should remain thick. Stir in the raisins or currants and the optional walnuts.

Divide the batter among three lightly oiled mini-loaf pans. Bake 20 to 25 minutes, or until a knife inserted into the center tests clean.

Note: If you’re baking sugar pumpkin or squash—butternut is the best for this—for another purpose, save a cupful to puree and add it to the batter. Otherwise, organic canned pumpkin works well and is quite a time-saver.

Reprinted with permission fr om Vegan Holiday Kitchen © 2011 by Nava Atlas, Sterling Publishing Co., Inc. Photographs by Susan Voisin.

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Nava Atlas is the author of VEGAN HOLIDAY KITCHEN © 2011, Sterling Publishing Co., Inc.

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