Inspired by South Indian potatoes, this lovely stew is simultaneously bright and hearty.
MUSHROOM & ONION QUICHE
Raisin Spice Oatmeal
When my mom used to get packets of Quaker Oatmeal, the raisin spice was always my favorite. Now, those pre-sweetened convenience packs are just plain cloying. This recipe takes that traditional flavor, adds nuts for protein and just a little sugar. Water can be substituted for milk, but you may find yourself adding more sugar to compensate. I like unsweetened vanilla almond, but any neutral non-dairy or dairy works.
Tomato Basil Stew with Chickpeas
VEGAN COCONUT CHERRY OATMEAL
CHILI POPCORN
This spicy snack makes use of the tomato powder I've been making from leftover tomato skins. Try this popcorn on football Sunday and pair with your favorite Autumn brew!
SUMMER SQUASH & SAGE POT PIE
Browned butter and toasted flour impart an autumnal flavor into this savory pie. Zucchini, yellow squash, or patty pans all work. If you still have a bunch from your harvest, consider freezing the filling, using the method for freezing soup, and thaw & pour into a crust later.
ENCHILADA CASSEROLE WITH SUMMER SQUASH
Eggplant parmesan meet the enchilada! This recipe is full-on fussy, especially if you're breading and frying your squash in addition to making the enchilada sauce from scratch. But this is a great dish for using up that summer squash and zucchini. If you have eggplant, use them instead. If you have some breaded squash or eggplant in the freezer, that eliminates a big step. The components can be made in advance and assembled the next day. A great dish for party buffets!
WHOLE WHEAT PIE CRUST
Honey Vanilla Frozen Custard
SUMMER SQUASH PARMESAN
This twist on a parmesan casserole takes advantage of your harvest but doesn't leave you hovering over a hot stove. Let your oven do the work for this no breading, no fry, and sauce-free recipe. Broil your squash; prepare the tomatoes, basil, and cheese while you wait. Assemble the casserole and bake!
SUMMER FRUIT SHERBET
A wonderfully versatile recipe! Take bits of different fruit you have hanging out in the fridge and combine them for your own personalized sherbet. The corn syrup really does give the sherbet the best scoopability. Sugar and lemon juice are only added to taste. Tart fruit, such as raspberries, may not need any lemon juice but will need a couple tablespoons of sugar. Conversely, white peaches lack acidity and will probably need a little lemon juice but no sugar. Because the amount of sugar and acid varies greatly in fruit, be sure to taste and add sugar and lemon juice as needed.
VEGAN THAI PESTO WITH TOFU
CRANBERRY SAUCE SORBET WITH MINT
VEGAN PEANUT BUTTER STRACCIATELLA ICE CREAM
LEMON BALM TEA
SIMPLE SUGAR SYRUP
If you keep sugar in your pantry, purchasing bottled sugar syrup for your bar is quite unnecessary. For most cocktails, white sugar is best, but brown sugar syrup pairs well with cinnamon and allspice- flavors often found in winter cocktails. Just be sure to make your syrup in advance because it will need to cool.
White Sangria with Lemon Balm
