Fall Recipes
The fall season is a great time to use the last of the tomatoes by making tomato confit or burst cherry tomato pasta before transitioning to roasted root vegetables, dairy-free apple crisp, winter squash, cranberries, and cruciferous vegetables like my Asian brussels sprouts with lemon miso sauce.
- Cherry Tomato Confit Recipe
- Easy Apple and Blueberry Crumble
- Dairy Free Tomato Soup With Basil
- Italian Artichoke Salad
- Roasted Carrots and Dates With Pistachios
- Beet and Butternut Salad
- Crispy Baked Carrot Fries
- Butternut Squash Pizza With Caramelized Onions
- Umami Noodles With Garlic, Kale & Bacon
- Persimmon Salad
- Vegan Mashed Sweet Potatoes
- Apple Mug Cake
- Simple Poached Pears With Hibiscus & Rosemary
- Baby Kale Salad With Crispy Quinoa & Squash
- Quick Sautéed Broccoletti (Broccolini) With Garlic
- Vegan Butternut Squash Risotto
- Roasted Cauliflower and Chickpea Tacos with Jicama Carrot Slaw
- Honey Roasted Parsnips and Carrots With Rosemary
- Apple Curd
- Burst Cherry Tomato Pasta
- Baked Apples With Oatmeal
- Oat Milk Hot Chocolate
- Vegan Butternut Squash Mac and Cheese
- Apple Cabbage Salad
- Spanish Tortilla With Sweet Potato & Herbs
- Dairy-Free Stuffed Peppers
- Easy Braised Beef Recipe
- Roasted Broccoli Caesar Salad
- Asian Brussels Sprouts With Lemon Miso Sauce
- Carrot Cake Loaf With Zesty Citrus Glaze
- Blueberry Peach Cobbler
- Sweet Potato Toast
- Dairy-Free Spinach Artichoke Dip
- Peach Panzanella Salad
- Creamy Cauliflower Mash Recipe
- Persimmon Lime Salsa
- Sweet and Spicy Roasted Butternut Squash
- Simple Baked Apples with Dairy-Free Caramel Sauce
- Spaghetti Squash Pizza Boats (Dairy-free + Gluten-free)
- Maple Glazed Hasselback Butternut Squash
