A cozy and belly filling medley of chunky honey crisp apples simmered to perfection in warming spices, plumped superfood berries, and pure maple syrup, I serve my ooey-gooey oats with a dollop of almond milk yogurt, dried berries, and an extra scoop of granola for crunch.
SWEET SPUD SLIDERS
Giving the burger a plant based, vegan, and autumnal twist, these Sweet Spud Sliders, made with shredded sweet potato and protein and fiber rich almond flour and white beans, are just the bite to keep those late summer memories alive. A little sloppy, a lot scrumptious, what I love best about these sliders, aside from their betcha-can’t-eat-just-one propensity and hash brown-esque charm, is their affordability and the sheer quantity this recipe makes – enough sliders to keep handy in your fridge or freezer to be crisped up and munched on at your convenience, or to host an incredible autumn picnic or Sunday night football gathering to feed all of your friendliest friends.
Taking Mimi’s Pumpkin Bread recipe to even higher heights, this chocolate chip waffle-ified version is not only infinitely quicker (aka pumpkin in mouth faster), but a portion controlled way to sweeten up your autumn. Just as perfectly moist, simple, and delightfully sweet as it’s bread counterpart, I serve my vegan pumpkin waffles topped with a dollop of coconut ice cream and pure maple syrup.
COCONUT PUMPKIN PIE PORRIDGE
Still sticking with the simplicity and whimsy of my childhood breakfast bowl, but elevating it to new autumnal heights, I bring you my Coconut Pumpkin Pie Porridge – for those of us who could (can) eat pumpkin pie for breakfast, lunch, dinner, and dessert, but are trying to keep THIS tight. Made with a simple combination of rolled oats or muesli, pumpkin, coconut milk, Bai5 Molokai Coconut, made with antioxidant rich coffeefruit and naturally sweet stevia, and a blend of warming, cozy spices, this vegan pumpkin pie porridge is the only way to kick off your October, the only way you’ll ever want to eat pumpkin pie again.
TOMATO BASIL SPAGHETTI SQUASH BAKE
A few days back I was asked to contemplate the (my) concept of comfort food – suggestive, I suppose of the kind of belly filling bowl that warrants the belt loop taken out a notch, perhaps while swaddled in an oversized sweatshirt or Snuggie. And though I’ve had my fair share of ‘comfort’ fare, as recent as a homemade deep dish Daiya cheese laden pizza casserole, as one does in Chicago, admittedly, I was left more uncomfortable than comforted [..]