Ahh the sweet smell of fall has faded to a crispy crunch of the leaves beneath us. Every year, it comes and goes in one swift breeze, but that does not detract from its beauty.
This year’s fall felt like a blur as we gently knock on the door of winter. But, this recipe recap reminds me of specific moments rather than just a general, fuzzy notion of the past. Each recipe I crafted or made from another gave me a moment in my kitchen, an opportunity to fuel my body and connect with all who follow along. These are the moments I cherish.
And with that, here is November’s recap:
Fall Roasted Veggie Salad + Tarragon Vinaigrette
This is the perfectly medley of seasonal roasted veggies and herby notes to keep us movin' and groovin' on these chillier end of fall days.
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Stuffed Acorn Squash
For the love of GOURD I can barely keep up with the squash this year! Well…to be honest, every year! When the CSA shifts into fall, the main ingredient is squash in its MANY variates.
#Lettucebowandsay “Butternut be fooled, no two squash are alike.”
I know quite a few people who aren’t a fan of squash. My acorn-mendation is to always try a different variety because they drastically range in texture and flavor.
Check out this recipe
#Lettucebowandsay “Butternut be fooled, no two squash are alike.”
I know quite a few people who aren’t a fan of squash. My acorn-mendation is to always try a different variety because they drastically range in texture and flavor.
Lemongrass Curry Spaghetti Squash
STOP what you’re doing…and #Lettucebowandsay “Curry up and make this lemongrass curry spaghetti squash!!”
My. Mouth. Is. Still. Watering.
I hear quite often that many don’t like curry because they don’t like spicy food. Well here is your Wednesday morning wake up call: Curry is full of SPICES not necessarily spice. Confirmed deliciousness, heat optional. Perfect example is this recipe. It is NOT spicy!
Check out this recipe
My. Mouth. Is. Still. Watering.
I hear quite often that many don’t like curry because they don’t like spicy food. Well here is your Wednesday morning wake up call: Curry is full of SPICES not necessarily spice. Confirmed deliciousness, heat optional. Perfect example is this recipe. It is NOT spicy!
Eggplant Shakshuka with Tofu Scramble
One dish I tried for the first time while visiting Greece in the summer of 2019 was Shakshuka. From afar, it seemed like nothing special but boy, was I mistaken.
It is the perfect option for breakfast, brunch, lunch, dinner, or even brinner (breakfast for dinner!). It is flavorful, easy to make and leftovers keep very well in the fridge for days.
Check out this recipe
It is the perfect option for breakfast, brunch, lunch, dinner, or even brinner (breakfast for dinner!). It is flavorful, easy to make and leftovers keep very well in the fridge for days.
Vegan Apple Pie
This was one of those pies that is perfect on Thanksgiving, but also could be served year round. Topped with some plant-based vanilla ice cream…it’s a guilt free treat that is delicious and healthy.
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#Lettucebowandsay “Let time be measured in the moment rather than when it’s just passing by.”
The Full Fall Round-up:
Plant-Based Good Eats
My plant-based journey has be largely influenced by the collective plant-based community and their good eats. This page is dedicated to those recipes I stumble upon and make to inspire my own! Winter
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