This black bean, squash, and spinach enchilada casserole is vegan and gluten-free, but full of flavorful veggies.
Balsamic Caramelized Onion Hummus
Last week I made this balsamic caramelized onion hummus on a whim, and now it’s my new favorite. It’s a slightly sophisticated take on hummus, and though it’s delicious as a dip, I can’t wait to make veggie sandwiches with it.
Salted Peanut Butter Chocolate Chip Cookies
If you’re a fan of peanut butter and chocolate, you owe it to yourself to try this recipe for salted peanut butter chocolate chip cookies.
Vegan Curried Coconut Corn Chowder
This vegan curried coconut corn chowder was just the comfort food I needed last week. Rich and full of vegetables, it’s actually pretty quick to make, so it’s a great weeknight meal.
Caramelized Onion + Roasted Squash Bruschetta Appetizer
The flavors in this caramelized onion, ricotta, and roasted squash bruschetta just scream fall, and I thought it would make a perfect Thanksgiving appetizer. To help save valuable oven real estate on Thanksgiving, you can make the ingredients ahead, and just assemble the bruschetta and heat before serving.
Gingerbread Apple Muffins with Walnut Oat Streusel Topping
These gingerbread apple muffins are loaded with apples and spices, for a delicious fall treat.
Vegan Slow Cooker Lentil, Kale, and Carrot Curry
Throw everything in a slow cooker, leave it alone, and enjoy delicious, filling vegan slow cooker lentil, kale, and carrot curry for dinner.
Vegan Tofu Bánh Mì
Make a flavorful, vegan version of this delicious Vietnamese sandwich with lemongrass ginger tofu
Delicata Squash Stuffed with Tex-Mex Veggie Quinoa
This flavorful vegetarian stuffed delicata squash is loaded with healthy vegetables, but tastes more like a burrito than health food.
