Spaghetti Squash with Crispy Sage & Garlic

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Greetings! I know it’s been a
while since the last post. To be honest, my creativity took a brief leave of
absence. I also became fixated on creating the perfect homemade vegan ice
cream, that also stores well. That sort of consumed me for a few weeks. No
ice cream recipe to post yet, and now it is becoming irrelevant, as summer is
going away. So, on to one of my favorite subjects: Quality kitchen time
during the fall season. Let’s kick it off with a very simple, and
surprisingly filling dish using just five key ingredients. Fresh sage, garlic
and winter squashes are good friends in my book. This recipe sort of takes
the traditional squash ravioli with sage, and sort of deconstructs it and
puts a yummy vegan spin on it. Don’t be afraid to ramp up the garlic and the
sage. Enjoy! Read More

Sweet Potato Hummus

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If you are looking to break out
of the old school of holiday-friendly dips, especially where your health is
concerned, but you want to hang on to some characteristics that appeal to the
autumn and winter senses, consider giving this dish a try. It works well as a
dip, a spread, or a topping for a holiday canapé. I have even just enjoyed it
fresh and still warm, folded into a pita or tortilla with fresh crisp greens,
cucumber, and tzadziki. Actually, any time of the year, this twist on hummus
punches lots of nutrition, and can fill you up fairly easily with the right
kinds of calories. Read More

“Creamy” Cauliflower Soup with Truffle Tomato Salsa

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Nothing completes a crisp autumn
or rainy day like a bowl of creamy soup. I am pretty sure that there isn’t a
person out there who doesn’t have a nostalgic attachment to a “cream of
something” soup from their past or childhood. Well I have some good news
about that! You can keep your creamy, comforting stroll down memory lane
while also avoiding the bad and promoting awesome, clean nutrition. This soup
is very easy to make and is also great as a cold vichyssoise style
soup if you have leftovers. The salsa is a tangy compliment that offers extra
rich flavor in the truffle oil, but also completely optional.
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Roasted Delicata Squash, Fennel & Onions

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Okay,
admit it. I’ll bet that more times than not, when you glance at the delicata
squash at the market you think, “Wow that would make a lovely table
decoration.” Don’t feel in the dark. It is a cool looking squash. And I
am sure you are not alone. Here is the great news though. It tastes better
than it looks, and you can eat the whole thing, skin and all. I guess that’s
why they call it “Delicata,” although I have done no research to
back this notion– just a hunch. This recipe is extremely easy, bringing
delicata squash and fennel together like soul mates. Add this to your
Thanksgiving menu or serve it as a quick and easy weeknight vegan meal. I
recently featured winter squash on my nutrition blog in an article titled 10
Superfoods for your Autumn Grocery List. So dig in, and know you
are getting some awesome nutrition. Oh, and you can serve this right out of
the oven, or make it a couple hours ahead and enjoy it at room
temperature.

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