Now that Thanksgiving is over, my roommate and I have been able to shamelessly deck out our apartment with Christmas decorations. We play Christmas music constantly, put cinnamon, nutmeg, and ginger in everything we eat (or drink) and turn on our flashing Christmas lights in the evening. Last night when just the Christmas lights were on and I was drinking tea by the window, I felt the same Christmas rush I used to feel for weeks leading up to the holiday when I was little.
Last year, I really missed the US after being gone for several months, partly because I missed my favorite foods. However, this morning I went running by a sushi restaurant and a Mexican restaurant, and did not feel any (or very much) longing for those familiar cuisines (there are a lot of Asian restaurants in my neighborhood in Chicago!). My secret, you ask? Seasonal foods. I mentioned that I’ve really been enjoying pomegranates. Well, I’ve also been enjoying pumpkin, first in jack-o-lantern form, then in soup, and most recently in bread. Bread! And this morning, as I was listening to Michael Bublé’s All I Want for Christmas is You and chopping vegetables, I thought, why not put more vegetables in bread? So now I’ve got zucchini bread and carrot bread. And I’m feeling generous, so I’m even going to share my recipe with you.
1 cup mashed pumpkin/grated zucchini/grated carrot (choose one)
1 cup flour (I used white flour because that’s all I had, and I actually substituted 1 cup of semolina in the carrot bread, which gives it a nice nutty flavor and some more texture)
1/2 cup plain yogurt
1 tsp salt
3/4 cups sugar
1/4 cup oil
1/4 cup water (I used lemon-ginger juice instead)
1 big spoonful of ginger and of cinnamon (I like it with more spice!)
Mix together and bake for about 45 minutes, and then eat your vegetables! I guess now you know why I’m not a food blogger…my recipes change each time I make them depending on what I have, what sounds good, and what my mood is. Have fun experimenting!