It’s not that I’m in a hurry for winter, but I do get a little giddy when the days get shorter and the nights get cooler. It means comfy sweaters and big boots and bright reds and oranges in the trees.
All the homely, lovely smells of roasting vegetables and apples and spices working their way from the kitchen.
These recipes include some old favorites I am always itching to make as the season arrives as well as some wonderful recent additions like the roasted garlic and pumpkin hummus. Now I’ve made this I don’t think I will every think of hummus as a summer snack again!
I’ve tried to include lots of options from bites to full family meals and even a very special cocktail because, hey, why should pumpkin spice be just for eating!?
I sometimes wonder: is there really any need for plates?
The best Buddha bowls capture all the healthy nutrition, flavors and textures you ever need.
This one calls for quinoa, pumpkin, beet and brussels sprouts along with carrots, pumpkin seeds and crispy BBQ tempeh. Finished with dollops of creamy cashew sauce.
By Sweet Potato Soul – Maple Mustard Tempeh Bowl
The thought of making an entire batch of cookies can be daunting at times, mostly because I know I’ll end up eating all of them.
This recipe is an easy and quick “bake for 2” that yields gooey, cakey, and soft pumpkin maple treats. I’ve been making these since forever. Keep them in a jar and dip in to have one with a coffee or – if you are feeling fancy like me sometimes! – almond milk warmed with a sprinkle of cinnamon.
By Edible Perspective – Oatmeal Pumpkin Cookie
A warming and gorgeous looking dish that is simplicity itself. We discovered this recipe earlier this year and had been dying for Fall the whip this up. Our patience was rewarded. Sweet pumpkin with lovely and earthy mushrooms are a winning combination which, strangely, I don’t seem to see in any other recipes out there. Tell me if I’m wrong!
By Cilantro & Citronella – Vegan Pumpkin and Mushroom Pasta
A cocktail on a recipe list? You bet. When enjoying a summer drink, we think of crisp white wine, gin and tonic, and the occasional spritzer. Fall is a whole other story. Mulled wines, ciders and toddys are our go-to and this Apple Cider, Bourbon and Amaretto Cocktail blew us away.
This drink takes 5 minutes to make and with its cinnamon sugar rim, is almost too pretty to drink.
By Floating Kitchen – Apple Cider Cocktail with Bruleed Oranges
Yes, Pumpkin Pies are traditionally served at Thanksgiving. But the way I see it, Thanksgiving is during Fall and it is Fall now so I can eat it every day if I want to.
The measurements on the ingredients for this vegan pumpkin pie recipe really does deliver on the creaminess it promises.
Just blend and then add to a ready-made vegan pie crust – because time making a crust yourself is time you could be eating pumpkin pie. You can tell a lot of tasting and re-tasting went into this.
By It Doesn’t Taste Like Chicken – Easy Vegan Pumpkin Pie
Head over to the next page for the other recipes…