It’s pomegranate season! What better way to enjoy those sweet little seeds than in a Christmas smoothie?
The classic combination of beets, walnuts and goat cheese gets a modern twist in this vegan recipe.
Spice up your holiday dessert repertoire with warm figs and seasonal spices. These figs can be served with a cheese board as an appetizer or dessert.
I’m not sure how it happened but I started out making a roasted beet and pumpkin soup and ended up with a nearly-traditional borscht, complete with potatoes, carrots, and cabbage (well mini-cabbages).
Mix it up this week by serving this vegetable-loaded sauce atop spaghetti squash instead of pasta noodles.
This is the vegan version of my sage and pumpkin biscuits.
Some of my favorite autumn ingredients are sage, rosemary and pumpkin. These biscuits combine all three of these flavors and compliment many seasonal meals, especially big turkey dinners!
It’s finally fall! In my house that means it is the beginning of slow-cooker season! This vegetarian chili can be made in a slow-cooker or more quickly on the stove top.
These biscuits make a great addition to any meal, and can made from scratch in 20 minutes!
Cinnamon, ginger, clove, nutmeg; all of the warming spices of winter in an end of summer smoothie. This smoothie helps ease the transition into fall when the weather just isn’t cold enough for that latte.