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.
Eggplant parmesan used to be one of my favorites growing up, so I created a vegan and gluten free version! This one has a crispy coating that features almond flour instead of breadcrumbs, and the result is delicious! Instead of the usual cheese in the original, this one has nutritional yeast to give it a cheesy flavor, as well as a cashew cheese sauce! If you are an eggplant parmesan fan, definitely give this healthier version a try!
These spanakopita rolls make the perfect appetizer for a holiday party! They are made with kale instead of spinach, avocado oil instead of the usual butter, and they contain vegan cheeses so they are dairy free as well but you would never know by tasting them because they are really delicious!
As the weather is cooling down and we are getting into warm comfort food season I am craving things like stuffed squash. A lot of times I will stuff it with things like rice or apples, but in this recipe I stuffed it with Italian flavored lentils (that remind me of the meat ragout I used to eat growing up without the meat), then topped it off with some vegan mozzarella for a delicious hearty dish. This is packed with fiber and protein so it will fill you up but won’t weigh you down. This is perfect for a chilly Fall or Winter night!
I used to get really excited about Easter candy when I was little, and I still do as an adult. Mainly because I have fun making my own! I loved those berry cream eggs as a kid, so I now make my own home made version with better ingredients! These are so delicious, and they are the perfect addition to your Easter basket!
Nothing beats a good home made apple or pear pie during the fall and winter season, and for the holidays. I like to make them with a struesel oat topping with is much less fussy than a double crust pie and so good! Also, I pre-cook my filling to cut way down on the baking time, and it comes out perfect every time! If you would like this recipe to be gluten free, swap Bob’s Red Mill Gluten Free All Purpose Baking Flour in an equal amount with the whole wheat pastry. Give this a try the next time you are craving apple pie instead of just buying one, trust me, it is so worth it!
Just because you don’t eat eggs or dairy or are vegan does not mean you can not enjoy delicious cheesecake! These chocolate cherry cheesecakes taste just as delicious as regular cheesecake, only they contain no refined sugar or flour, and no animal products. So you can feel good about enjoying them! Although they have a few ingredients, they are fairly simple to make! Now is the perfect time to make them too, since cherries are at their best this time of the year!
Scones are the perfect thing to make on a weekend morning, they are so delicious while still warm out of the oven! Since strawberries are in season, I love to use them in baked goods like scones this time of the year. You may think that scones are difficult to make, but they are actually quite easy as long as you don’t over-handle the dough. These ones happen to be vegan, so if you are allergic to dairy or eggs, or just choose not to eat them, these are the perfect thing to make! They taste just as delicious as traditional scones too!
It can be fun to make your own Valentine’s treats at home! One of my favorites is linzer cookies, because I can cut them into heart shapes which is perfect for Valentine’s Day! They are buttery little cookies sandwiched together with jam and they are so delicious! The recipe I am sharing with you today happens to be vegan, because I use coconut oil and avocado oil in place of the butter and they are a little lower glycemic than classic cookies because I use coconut sugar instead of white sugar and fruit sweetened raspberry jam. If you are looking to do edible gifts this year, give these a try!
Pumpkin pie is classic for Thanksgiving. But since everyone is usually pretty full after the meal, I like to make mini ones to serve so everyone gets their own little pie. The recipe I am sharing with you today also happens to be gluten free and dairy free (with a nut free option as well), as well as refined sugar free. So it is good for those with allergies or those who are trying to eat a little healthier than traditional desserts. It tastes just as good as classic pumpkin pie though, sweet, rich and delicious with a flaky buttery tasting crust. These are great for making ahead of time as well and kept in the refrigerator until ready to serve!