Economical and simple to prepare, this vegan Irish stout stew is a guaranteed crowd-pleaser, particularly on those chilly days when the wind bites.
Autumn
15 posts
Slow roasted pumpkin with a rosemary prune glaze and buttery, juicy vegan beef crumbles. Easy to make with a few inexpensive ingredients.
The season of harvests, gatherings, and falling leaves is upon us. Celebrate autumn with this vegan pumpkin apple cider donuts with a sweet apple butter streusel on top.
Sensible is a quarterly plant-based food, mindful living, and slow travel magazine by An Apron and Suitcase. Pre-launching August 2025.
Creamy tahini and zingy yuzu and satsuma orange come together in a dressing to this braised broccolini apple salad. Warm autumn delight.
A fall vegan recipe enhancing all the flavors of an autumnal harvest. Crispy, toasted quinoa instead of rice for a protein boost, plus honey squash, shiitake mushrooms, and tender purple kale leaves.
Sweet and salty vegan muffins to celebrate the arrival of Samhain season. The cozy embrace of spiced pumpkin and dark cacao.
Collard greens, yams, legumes, and a crispy corn meal top. Protein-packed meal that is ideal for a crisp fall night. VEGAN.
A readapted crostata recipe that uses locally foraged and harvested fruits and herbs. The pastry is a veganized version of my grandma's. Enjoy September with this pie.