Creamy tahini and zingy yuzu and satsuma orange come together in a dressing to this braised broccolini apple salad. Warm autumn delight.
Autumn
14 posts
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.
Vegan pumpkin donuts, baked not fried, with streusel and apple butter for an extra dose of autumn coziness.
Dried cranberry, pumpkin seed vegan biscotti recipe. Perfect for dipping in a cup of tea or glass of chilled pinot grigio.
Vegan, doughy pumpkin peanut butter cookies. Quick and easy to make. Just a few ingredients needed for a seasonal favorite chunky cookie.
Creamy, indulgent, delicious roasted butternut squash mac and cheese recipe. A vegan variant of the ultimate American comfort food.