Comfort Food Recipes
Comfort food can be soothing nourishment for the times when the world is too loud, and your body and soul are weary.
Even taking a moment for hot chocolate can be a nice little break, and also a reminder to practice self-care.
Simple Chai Hot Chocolate
Non-dairy Chocolate Milk (options under “Chocolate Milk”)
Chai seasoning, to taste (homemade blend in This Post)
Espresso Powder, to taste- optional
Non-dairy whipped cream (List of Vegan Whipped Cream)
Drop of peppermint or rum extract
Ground cinnamon, chai spice, or dark chocolate shavings for dusting
Quick Method:
Fill a mug with creamy chocolate milk, and stir in a spoonful of chai spice + espresso powder.
Microwave until hot. Top with a dollop of whipped cream and a sprinkling of cinnamon and/or shaved chocolate.
Slower Comfort Food Method:
Whisk the chocolate milk, spice, and coffee together in a small saucepan.
Warm on medium heat until heated to your preference, and then top the lush cream, spice, and chocolate.
Then there are other times when you need something more to release the stress. Listening to music or a meditative podcast can help.
See what your senses respond to best in the moment. It’s like listening to music. There are times that call for slow and dreamy, and others it may be fast and happy. Play with what suits and lifts you up.
For me it’s usually writing stories, or creating in the kitchen. Scents and tastes can be amazing mood lifters.
Today I needed the warm spices and tenderness of this pumpkin bread. It is the ultimate in comfort, and its aroma has been wafting through my house and doing wonders for my soul.
I actually made up this recipe last month, but sharing it with you now is a perfect way to close out the year.
It’s simple comfort food, easy to put together, and very delicious. (Recipe is at the bottom.)
More Comfort Food Recipes
Savory meals and sweet treats may bring enjoyment to you also, so here are more recipes.
You can store the dough of these Espresso Chocolate Chunk Cookies in the freezer, and bake them whenever the mood hits.
Swedish Meatballs are wonderfully comforting, and so is this very delicious meaty BBQ Meatloaf. Both also make great leftovers.
Fudgy brownies definitely should be on any list of comfort food, and of course creamy cheesecake too. Neither are dense or heavy, so you won’t feel weighted down. That’s how food should be.
And we cannot forgot the warm comfort of melty cheese and pasta… yes, lasagna. This Pumpkin Lasagna is very lush, but also light. What a perfect combo.
This plate of comfort food treats are a mix of homemade and store bought. And both are much appreciated. That’s because you might only be able to carve out a small slice of “me” time.
If you haven’t already, stock your cabinets and refrigerator with snacks that won’t tire out your body or make you feel sluggish. The goal is to uplift.
There is nothing wrong with a small treat or dessert- just balance it with a handful of grapes, nuts, a crisp apple, celery, or baby carrots. They are quick and handy, and are excellent mixes of texture and tastes.
Another way to add a touch of magic to the everyday is by using a favorite mug, or a sprinkle of something special.
It really doesn’t take much time, but it gives your soul a little breather and some much needed peace and joy.
Sending you many wishes for a Happy New Year ❤️
Preheat oven to 325°F. Lightly coat a 9 x 5 x 3 inch pan with a little oil, of non-stick cooking spray (don't coat the top inch of the sides), and line with parchment paper- with a little overhang on each long side. Add vinegar to a glass measuring cup, and then add enough milk to measure 1/3 cup; stir and set aside 5 minutes. Melt butter in the microwave or stove top; set aside to cool. In a medium bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon; set aside. In a large bowl, whisk both sugars, pumpkin, egg, "buttermilk," oil, butter, and vanilla until mixed. Stir in the flour mixture- just until flour streaks disappear. Do not over-mix. Fold in your add-ins- if using. Pour batter into the prepared pan. Top with pepitas and turbinado sugar. Bake 45-50 minutes, or until a toothpick inserted in the top (near the center) comes out clean. Set timer for 2 minutes. Turn off oven, and leave bread in there. Open the oven door, so it's ajar. Remove pan from oven to a cooling rack for 15 minutes. Lift bread out of pan by pulling up both sides of the parchment overhang. Place on a cooling rack. Gently lift one side of the bread with a wide spatula, and pull the parchment paper out. Cool before slicing. Store bread in an airtight container on the counter for up to 3 days, or in refrigerator for a week. Optional Add-ins:
1/4 cup crystallized ginger, finely cut
1/2 cup dried cranberries
1/3 cup chopped pecans or walnuts
Vegan Pumpkin Bread
Print Recipe
Ingredients
Instructions
Notes
