Are you in the Halloween spirit yet? If not, grab some black cocoa or some Hershey’s Special Dark Cocoa, get out the Halloween cookie cutters, put on your witch hat and bake some bat and cat Vegan Chocolate Graham Crackers. These cute cookies are lightly sweetened with maple syrup and use whole wheat flour. That makes them healthier than your average Halloween…
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It’s never too early (or late) to make a spooky Deviled Purple Potato Eyes for you or your family. Don’t have purple potatoes? Any small fingerling potatoes will work. No avocado? Use tofu egg salad, hummus, or even pre-made guac to stuff these. They are quick, easy, and can be made for a nutritious snack before trick or treating! Just…
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This Vegan Pecan Pumpkin Shake is so easy to make and you don’t use any vegan ice cream to make it. It’s so rich and creamy from the homemade pecan milk that you’ll forget it’s actually healthy. Who’s in For Pumpkin Everything?! Okay, so I even tried to raise my hand as I was typing this. I love fall, leaves…
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This Butternut Squash Brussels Sprouts Pie is autumn nestled on a crust of mashed potatoes. It has a creamy tofu filling that’s studded with pieces of butternut squash and Brussels sprouts. It’s a show stealer and so easy to make! This is another in my series of posts sponsored by the Idaho Potato Commission. I love potatoes and they make a…
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Nothing screams fall dinner as much as this Brussels Sprout Butternut Squash Curry served over Instant Pot Wheat Berries. You could make the wheat berries and the blender sauce the day before to make this into a quick weeknight dinner. Please note that this post is sponsored by Mann’s Fresh Vegetables, the makers of Culinary Cuts, Veggie Slaw Blends, and Nourish Bowls….
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