Winter Recipes and Doodles




By: Vivian Liao



[Image description: a torn note with ‘WINTER RECIPES’ written on it sits on a backdrop of a snowy winter landscape with purple hues.]


Winter brings along shorter days and probably a lot of lethargy, and although it can be hard finding energy to cook during this time of year, taking the time to make food is an important (though sometimes overlooked) aspect of self care. Prepared food usually tastes better, and the process of cooking can be healing. Here are some easy recipes that won’t take much time and are gratifying to make.


Chocolate Granola



[Image description: photo of chocolate granola in a small ramekin dish.]
recipe adapted from minimalist-baker


ingredients:
30 ml coconut oil
60ml honey
1 tbsp cocoa
1 tbsp sugar
pinch of salt
2 cups rolled oats

optional:
1/2 cup of chopped dark chocolate or dark chocolate chips


[Image description: pen doodle of a jar of honey with the label ‘Hunny’.]


Preheat your oven to 340 degrees F.  
Mix sugar, cocoa, and salt in a clean bowl. In a small sauce pan, melt oil + honey. Pour over the dry ingredients  and combine. Next, mix in your oats.
Spread out on a pan lined with parchment paper and bake in the oven for 20-25 minutes, or until golden brown.
Let granola sit until cool and hardened. Once cool, you can mix in the dark chocolate if you wish.


[Image description: pen doodle of a small pile of rolled oats.]
Cinnamon Hot Chocolate


[Image description: hot cocoa in a mason-jar mug sits atop a floral rug.]
ingredients:
15g of dark chocolate
1/4 tsp cinnamon
2 cups almond milk (regular or vanilla)
In a small saucepan, heat up the almond milk (about 3-4 minutes). Add the chocolate. Once melted, pour into your favourite mug. Sprinkle cinnamon into the drink to add a bit of spice.


Pumpkin Soup


[Image description: dimly lit photo of pumpkin soup in a dark blue bowl.]
recipe adapted from Cooking Without Gluten


ingredients:
1 small pumpkin
1 large carrot
1 zucchini
1/2 a large onion
1 tsp chili powder
almond milk
[Image description: pen doodle: still life of a pumpkin, zucchini, and carrot.]
Pour two cups of water in a large pot and bring to boil. Chop up your vegetables into fairy small pieces (around 2cm). Add your vegetables, starting with the carrots, then pumpkin, and zucchini last.
*Add water to soup stock as needed to prevent pot from drying out.


Mix chopped onions with chili powder. Sauté mixture in a pan till onions are clear. Add this to your soup stock.
Once carrots are tender, blend the soup in a blender. Add almond milk until you reach a desired consistency.
[Image description: pen doodle of a pot of boiling soup on the stove.]

Comments