Guest blogging the recipe for this Vegan Buttercup Squash Soup over at Coyuchi today. Please have a look!
Kaity xx
Spiced Orange Pear Skillet Cake - Vegan
Cozy November vibes by way of spiced skillet cake...
Pecan Streusel Spiced Sweet Potato Muffins - Vegan
Something yummy for your fall breakfast table or afternoon snack... plus a link to a recent interview I did.
- Kaity xx
Easy Vegan Skillet Corncake | with variations
One of our favorite things to make at home is this Easy Vegan Corncake. Here you'll find a simple buttery classic version and a bunch of variations both sweet and savory for your enjoyment...
Winter Rainbow Salad Stuffed Roasted Butternut Squash
A nutrient packed hearty winter rainbow salad stuffed into roasted butternut squash. Eat the rainbow...
Stuffed Hot Red Cherry Peppers | Vegan + Gluten Free
A plant-based twist on a family heirloom recipe...
Thanksgiving Recipe Roundup
Inspired recipes for your Thanksgiving table all in pne convienetn place!
Easy Vegan Maple Spiced Pumpkin Pie
I wanted to update last year's pumpkin pie recipe becasue it was a bit time-consuming and all with preparing irish moss and gingersnap cookies first. Pumpkin pie is my husband's favorite and he speaks the truth about everything, so I knew he would be a good taste tester. I wasn't expecting him to say it was the best he's ever had, though. So I knew we had a winner with this version.
Spelt Spiced Pumpkin Bread
The fall pumpkin obsession continues...in the form a deliciously moist and rich tasting spiced pumpkin bread. This sweet quickbread reminds of the date-nut bread my grandma Bridget always served my sister and I when we visited her, not so much the taste but the luscious texture. Grandma would serve it with a proper smear of cream cheese, but I switched that up with homemade soy labneh (so many uses!) and it's so satisfying with a warm cup of tea in the afternoon.
Pumpkin Sweet Brown Risotto with Maple Glazed Carrots & Wild Mushrooms
Feeling oh so pumpkiny this season. Like, we are eating them nearly everyday in this house, and have no complaints yet. Such a versatile veg, and so flavorful. Heirlooms are our jam, and butterCUP squash (not butterNUT) has come out the winner for soups, in baked goods and now in risotto! Its thick and dry flesh is buttery and sweet and goes perfectly with all flavors of this season. Thanksgiving dinner looks to be shaping up nicely this year...
Fennel Pomegranate Salad
This simple salad features bright and fresh fall flavors of crisp fennel with its notes of sweet anise, the tangy punch of pomegranate seeds, earthy rich walnuts, super sweet grapes, a mild bite from raw young sweet onions. A citrusy vinaigrette made with fresh tangerine juice lightly dresses this colorful salad without overpowering its flavors....\
Maple Walnut Pear Sage Stuffed Squashes with Sage Labneh
As I sit typing up this post, I can see what remains of our garden...the flower beds...beautiful bright fuchsia and white cosmos dominate the scene, with warm toned zinnias and orange calendula dotted here and there. I love this colorful transition from summer into fall every October. The pumpkins are in at the farms and the cranberries are ready for harvesting in the bogs. Those first baked squashes and pies and pies and more pies are a welcome tradition in the kitchen.
The local farm had these beautiful bosc pears from a farm in MA, and I couldn't resist them. When I saw the sweet dumpling squashes I knew right away I wanted to pair those flavors together. If you can find sweet dumpling or carnival squash from your local farms or farmers markets, give them a try over acorn squash. The flavor of these heirloom varieties surpasses that of acorn squash by far in my humble opinion.