Lately things have been a bit busy from arranging professionals to come in to do some household repairs and the start up more online work. Thankfully the weather has changed from the 100’s to around the 90’s, so cooking has been easier. Cooler months are very easy to assemble a meal, think toss together soups and salads full of hearty vegetables, grains, legumes and so on. The crockpot has only been out once, however it is getting tempting as it is much easier than cooking a full 3 course meal.
- Harvest Stew with Vegan Sausage from the Cozy Apron: Turned out great but for some reason I couldn’t find the photo. (as with some others listed below)
2. Pumpkin Bread from Half Baked Harvest: This was a bread recipe I was looking forward to for a few months, before the seasonal change of Autumn. The completed bread tastes just like a normal artisan bread, crispy on the outside and fluffy on the inside. There is a slight pumpkin flavor, nothing too crazy though for those of you non-pumpkin lovers. The recipe does make a ton, so cut it in half if you do not plan on having an army for dinner, or if your freezer is full.
3. Vegan Maple Whole Wheat Waffles from Holy Cow! Vegan Recipes: Great and looks wonderful when you fill the waffle iron fully.
4. Meat Beany Chili from PPK: Great as always!
5. Spice Apple Waffles from Thug Kitchen: Great as always!
6. Healthy Pumpkin Pie Parfait with Coconut Whip from I Love Vegan: This takes a bit of a time, as everything has to be blended. The final outcome was super delicious and healthy fats thanks to the coconut cream.
7. Spice Apple Breakfast Bowl from I Love Vegan: Genki Husband loved this recipe! (I don’t like warm fruit) He asked for it again, so I am guessing it was a hit.
8. Low Fat Vegan Chips from Raw Until Whenever: Tried this but they were hard and we could not get them to work out.
9. Vegan 7 Layer Dip from I Love Vegan: Loved this as it has healthy fat and is easy to transport. We took ours to the beach and enjoyed with some healthier chip options and purple sweet potatoes.
10. Vegan Roasted Thanksgiving Bowl from I Love Vegan: Super delicious when you are feeling like something hearty and have some time to cut and roast everything.
11. Easy White Bean and Tomato Soup from Making Thyme for Health: Super delicious and makes a good amount for days. Freezes well if you can make it last that long.
12. Pumpkin Cupcakes Made Vegan from Cooking Classy: Tasty but the cupcake base is not light and fluffy but rather a bit like a muffin. I called these breakfast dessert and were a big hit.
13. Autumn Glow Salad with Lemon Dressing from Pinch of Yum: This was a bit oily for my taste but it was good to Genki Husband. It lasts only around 3 days, so plan on eating it up before it goes bad.
14. Glowing Spiced Lentil Soup from Oh She Glows: A delicious soup recipe that we will continue to make again and again.
15. Gluten-Free Quinoa and Chia Bread from Healthy Chef: We could not get this recipe to rise, the taste was great. Looks flat and sad but tastes good with peanut butter on top.
16. Vegan Potato Cakes Stuffed with Mushrooms by Imagelicious: We loved these however it does take a bit of time to stuff each one and then fry. If you have some free time, go for it!
17. Simple Udon Miso Soup by Klunker’s Kitchen: Simple, yep they were correct. Nothing out of the ordinary but delicious just the same.
18. Maple Pumpkin Muffins by Show Me The Yummy: This were good the day right out of the oven, unfortunately the drizzle made the bottoms soggy and did not freeze well. If you are having a large crowd, these are a good option.
19. Creamy Butternut Squash by Raw Till Whenever: This is a recipe I fell in love with even though it is very simple. I used to make this without the lentils however found adding them with the lentils (following this recipe instead of my own), adds tons of protein without the dry flavor of other beans/legumes/seeds. Perfect! I like to serve this with steamed rice with greens mixed in for a complete meal.