Vegan Sourdough Stuffing
Mushrooms and leeks add savory flavor to sourdough bread in this easy vegan stuffing recipe.
Vegan Apple Pie
Make classic apple crumb pie vegan-friendly with this easy dairy-free flour crust. Take your dessert to the next level by whipping up a can of coconut cream into vegan whipped cream to dollop on top.
Moroccan Chickpea-Stuffed Acorn Squash
Think of this healthy vegetarian side dish recipe as a meatless tagine served in a squash bowl. Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash. To make this side a hearty vegetarian meal, serve 2 halves each.
Farro Salad with Cranberries & Persimmons
When shopping for this healthy salad recipe, be sure to pick up the right type of persimmons. The flat-bottomed Fuyus called for here are bright orange and have texture of an almost-ripe peach when ready to eat--perfect for salsas and salads, with or without the peel. Oval-shaped, darker orange and larger Hachiyas are only edible when almost liquid on the inside. The flesh is best used in baking or can be scooped out of the skin and eaten like custard. Underripe, they are off-puttingly tart.
Vegan Mushroom Gravy
Serve this rich vegan mushroom gravy with cauliflower steaks, over mashed potatoes or vegetables, with pan-fried tofu or--if you're not a vegetarian or vegan--with turkey or chicken.
Steamed Butternut Squash
Butternut squash steams quickly, making this a great cooking technique to enjoy this fall vegetable as a weeknight side dish. For extra flavor, toss the steamed butternut squash with salt, pepper and a little bit of olive oil, butter or Parmesan cheese after cooking.
A splash of cranberry juice in sparkling wine and a garnish of cranberries and rosemary sprigs makes an exceptionally festive party-ready cocktail that's easy to make, too.
Oven-Roasted Squash with Garlic & Parsley
Winter squash becomes tender and sweeter when roasted--a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers' market and try them in this recipe. Recipe adapted from Alice Waters.
Sautéed Butternut Squash
Sautéeing butternut squash in olive oil quickly yields perfectly cooked results and slighly caramelizes the squash for extra flavor. This recipe makes a delicious vegetable side dish to pair with roasted meats.
Slow-Cooker Curried Butternut Squash Soup
Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches.
Cranberry-Almond Granola Bars
There are plenty of granola bar options at the grocery store, but they're also easy (and often healthier) to make at home. Feel free to vary the add-ins to your taste, swapping 2 cups of any combination of small (or chopped) dried fruit, nuts, seeds and/or chocolate chips for the dried cranberries and nuts in this version. We tested several sticky sweeteners, including maple syrup and honey, but found brown rice syrup held the bars together the best.
These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit the added salt. Add the maximum amount of cayenne pepper if you want an extra hit of spice.