This hearty dish is a weeknight dream. Rethink the potato bar by starting with a vitamin A-rich sweet potatoes cooked in the microwave. Set out bowls of quick-fix chili and toppers so everyone can help themselves.
Double the recipe if you want leftovers to pack in a lunch or two during the week. Assembled potatoes will keep in the fridge up to 3 days. Reheat in the microwave and top with cheese.
Modified recipe: BHG, October 2022
Tis the season for eggnog! I like to make this vegan eggnog ice cream to serve with things like apple pie or pecan pie, but it is delicious as it is as well! It happens to be gluten free, and fruit sweetened and it tastes like the delicious eggnog I remember growing up!
Creamed spinach is a classic delicious holiday side dish! So I have revamped it, made it plant based and it is still as delicious as ever! I don’t just add in spinach, I add in a mixture of greens, and I like it even better than the original! This is easy to make and it tastes decadent but it is completely free of dairy, eggs and gluten!
This Tahini Lemon Kale and Brussels Sprout Salad is healthy, delicious and the perfect side dish for any fall or winter meal! It comes together in about 5 minutes and is easy to make too!
Try combining ginger, mint, shrimp, some oil and salt to achieve a flavorful shrimp entree that has a sweet snap. This dish can be made on the stove top or grilled on a charcoal or gas grill in minutes.
Modified recipe from Ali Slagle, New York Times, 2022
If you are looking for a simple and delicious side for a fall meal, or Thanksgiving dinner, these brussels sprouts are a great option! They get roasted until crispy with a bit of rosemary and sea salt, then glazed with a sweet maple apple cider glaze! They are sweet, salty, savory and so good, plus naturally gluten free and vegan!
Ranch can be used as a salad dressing, chip flavoring or as a dip-but don’t miss out on the smartest application, paired with chicken both as a marinade and a sauce.You can use either store boughten or use greek yogurt and mayonnaise for a homemade version, which tenderizes the meat while giving it a burnished exterior.
You can also use this marinade slathered on fish, pork, shrimp or any sturdy vegetable, think carrots.
Recipe by Ali Slagle, yet modified, The New York Times 2022
If you are looking for a more fancy vegan fall meal idea, this Roasted Autumn Vegetable Tart is a great option! It features flavorful seasonal roasted vegetables with a touch of thyme, vegan feta and arugula and it is delicious! It is perfect served alongside a salad for a light meal.
If you have apple cider on hand, you can also use it in delicious savory applications! In this salad, I reduce it to a syrup, and use it both as a glaze for tofu and a sweetener for the dressing in this delicious fall salad! This is super delicious, and the perfect light meal for fall!
Roasted squash is one of my favorite things in the cooler months. In this recipe, I roast acorn squash until it is tender, flavor it with warming spices and top it off with a sweet and crunchy date and walnut crumble! It is really delicious and it makes the perfect side dish for any fall meal or even for Thanksgiving!