Wednesday, August 16, 2017

Super Quick Eggless Pumpkin Bread

An easy peasy bread made from Pumpkin Purée. Who knew TWO simple ingredients could make this Fall perfect bread SO MOIST and YUM? 

Pumpkin ðŸŽƒ ðŸŽƒ in August? YES! I was not sure if I wanted to start making Squash and Pumpkin dishes this month but I finally did. On my last trip to Michael's Craft store I saw Fall decor, Pumpkin and a ton of other things for Halloween and Thanksgiving. Starbucks is advertising Pumpkin Spice Latte already and not to forget that Walmart and World Market is stocking up on Fall essentials. 

Last year I wasn't happy seeing all these arrangements in August, but this year my love for squash is on a new high. I have already made one batch of this Pumpkin Soup, this loaf of Multigrain Pumpkin Bread and a few servings of Pumpkin Spice Latte. Yes, all this even before half of August has passed us by! 

As I mentioned, last week I bought myself two cans of Pumpkin purée while shopping for other grocery items. The first thing I wanted to make was Pumpkin Dinner Rolls. However, I wanted to make something that needed twine. As I was out of it, I decided to make a sweet bread using the pumpkin. 

This recipe is pretty similar to most other quick breads; uses flour, sugar, baking powder and pumpkin. I wanted to skip the eggs from the classic recipe so I used buttermilk instead. The result was fabulous; absolutely moist and soft bread thanks to the buttermilk and pumpkin purée. 

The best part of this bread you ask? I used just the base of the stand mixer and ONE more bowl to make it all! No mess, no extra vessels and no complex procedures. It is as simple as mix, pour, bake! 

If you want a Fall bread or something for Thanksgiving breakfast, I bet this one is for you. make a couple of loaves and serve with some maple syrup. I loved the combination and my husband even enjoyed some warm bread with Vanilla Ice cream! It was such a pleasure to have the same bread for breakfast and dessert! It is lovely how the kitchen smells when you just warm the bread, not to forget how lovely the house smells when it is baked! We finished the whole loaf in under 3 days; yes two people, one loaf of pumpkin bread and 3 days! 

This recipe is really easy and convenient to make because I bet you have everything needed here in your pantry, and milk in the refrigerator! No complex ingredients, no exotic requirements. If you like a crunchy add-in in the bread, toss in some pumpkin seeds or chocolate chips in the bread. Better still, top the bread with a mixture of seeds like this Multigrain Pumpkin Bread. It makes the bread even better!   

Not a Pumpkin Lover?

I urge you to try the squash a couple of times before giving up on it. It is pretty addictive I promise! But if you cannot get yourself to like it, you can very well make the bread using mashed banana or carrots. It works really well with those too. 

Pumpkin Lovers?

If you have a love for this orange squash, I bet you love the seeds et al! Don't forget to add some seeds in the batter or on it for texture. Better still try one of these recipe to go with this bread: 


All purpose flour/Maida 1 3/4 cup
Brown/White Sugar 3/4 cup
Pumpkin Purée  1 cup
Buttermilk 1/2 cup ( or Milk 1/2 cup + Vinegar 1 tsp)
Oil 3 tbsp
Pumpkin Pie Spice 3 tsp
Baking Powder 2 1/4 tsp
Baking Soda 1/4 tsp
Salt 1/4 tsp


Preheat oven to 350 F/ 180 C. Line a loaf pan with parchment paper and keep ready.

In the base of the stand mixer add the buttermilk (or room temperature milk mixed with vinegar), oil and pumpkin purée. Whip till smooth. Then add pumpkin spice and sugar. Mix again for a couple of minutes. 

In a bowl sieve together flour, baking powder, baking soda and salt. Transfer to the wet mixture and mix for a minute or so. Do not overmix. 

Transfer batter to prepared loaf pan. Place in the oven and bake for 45-50 minutes. If the sides start to harden and the center is wobbly, cover with some foil and bake. 

Once a toothpick or skewer comes out clean from the center, remove from oven and cool. Transfer to a cooling rack and cool completely before slicing. 

Thursday, August 10, 2017

Indian Style Cauliflower Peas Naan Pizza

Combine Cauliflower, Peas and spices with Garlic Naan to get a super delicious and easy to make Naan-iza! You will be addicted, I promise! 

P-I-Z-Z-A; one word is enough to get everyone's mouth watering! Pizzas make a regular appearance on our menu, especially on weekends. But making the same Veggie Pizza all the time can get boring. To break away from that, I make a TON of other pizzas like Chole Naan Pizza, Easy Summer Fruit Pizza, Pav Bhaji Pizza or Paneer Pizza.

Most of the pizzas I have on the blog are made from scratch. However, when I am pressed for time I choose to make pizzas from store bought pizza base. And when I can't get myself to go to the store, I use frozen naan to make pizzas. 

A couple of days ago I was craving pizza and it was pretty close to dinner time to make it from scratch. So I pulled out a few California Lavash Garlic Naan. To keep things simple, I made a super simple Cauliflower Peas sauté to top the naans. The combination was PERFECT and we had an awesome Indian inspired dinner! 

Why Cauliflower? 

Wondering why I chose Cauliflower for the topping? Let me tell you, I am obsessed with this vegetable since a while. I made a ton of recipes lately using this white beauty. From Cauliflower Sauce Mac n Cheese and Cauliflower Dipping Sauce to Gobi Manchurian and Indian Spiced Roasted Cauliflower; I have made these and many more recipes. 

Who would believe that I HATED cauliflower not long ago. And now that I like it, I guess I am making up for all the years that I refused to eat it. Now with Thanksgiving already on my mind, I am planning a couple of Cauliflower dishes to make really soon! 


I was on a small mission of finishing everything from my refrigerator the day I made this. However, if you do not like cauliflower or are looking for something different; try paneer or tofu to top the pizza. And meat eaters have a TON of options to select from. 

Another quick hack is to use leftover sabji that you might have in the refrigerator. If you have an Indian style cauliflower potato or cauliflower peas sabji cooked and stored, just add some sautéed onions and garlic to that. Mix it all and use as a topping for naans. 

If you like a loaded version, add some grated paneer or cheese to the topping. Plus, sprinkle some on top too. I chose to skip that and just sprinkled some cheese before spreading the topping. 

If you make this recipe or any other recipe from my blog, don't forget to share it on Facebook, Instagram or Twitter and tag me or use #herbivorecucina. Follow me on Facebook, Instagram, Pinterest and Twitter for latest updates from the blog! 


For the Topping

Cauliflower Florets 1 cup
Green Peas 1 cup (fresh or frozen)
Onion 1/2 medium diced
Garlic 1-2 cloves minced
Turmeric Powder 1 tsp
Red Chilli Powder 1 tsp
Curry Powder 1 tsp
Cumin seeds 1/4 tsp
Oil 1 tsp
Lemon Juice 1/4 tsp
Salt to taste

For the Pizza

Plain/ Garlic Naan 2 
Mozzarella Cheese and Cheddar Cheese 1/2 cup, shredded
Onion sliced
Red Chilli sliced 


In a pan heat oil and add cumin seeds. Once they pop add garlic and sauté till fragrant. Then add onion and sauté till the onions are cooked. Add cauliflower and peas, mix well and sprinkle a pinch of salt.

Cover and cook for 6-7 minutes, till the cauliflower is soft. Then add turmeric powder, Curry powder and red chilli powder. Mix well and cook covered for another couple of minutes. 

Taste the salt and add more if need be. Add lime juice and cilantro leaves; mix well. Cool till you prep the naans.

If using frozen naans, remove from packing and sprinkle cheese on the sides. Bake in a preheated oven at 400 F for 5-6 minutes, till the cheese melts. 

Remove from oven, spread the cauliflower topping and bake for another 8-10 minutes, till the base is crisp. Remove from oven, sprinkle some onion and red chillies. Serve warm. 

Looking for more Indian style pizzas? Try these: Chole Naan PizzaPav Bhaji Pizza or Paneer Pizza.