Easy and Cruelty Free Pie From Making Thyme For Health , Sarah’s recipes are nothing short of amazing!
Vegan Pumpkin Gingerbread Pie- a simple recipe for ginger-spiced pumpkin pie that’s made in a blender and cooked in a gingersnap crust …
Recipe For: Vegan Pumpkin Gingerbread Pie
Aren’t these the cutest things, EVER?? Debbie @ One Little Project shows how to make these darling, and easy Pie Pops!! Her site is all about food, crafting & home projects and ideas. I spent some time roaming through her pages and will be sure to have her bookmarked for holiday food and fun!
Get The Recipe: Mini Pumpkin Pie Pops
This guest recipe by Veggies Save The Day looks amazing! Haven’t tried it yet, but I’m planning to some time this month!
Roasted Brussels Sprouts & Butternut Squash
If you love roasted Brussels sprouts and butternut squash, you will really enjoy them together. Shallots, salt and pepper add to the complimentary flavors.
Recipe @ Veggies Save The Day
HAVE to make this and so I HAD to share it 🍵
Found @ Gimme Some Oven
This Creamy Cauliflower Soup recipe is made with healthier ingredients, it’s quick and easy to make, and it is so comforting and tasty!
Source: Creamy Cauliflower Soup | Gimme Some Oven
This recipe just appeared in the latest Cotsco Magazine and it sounds delicious!!!!!
You can find more of his fabulous recipes here & here!!
WHEN IS INDIAN SUMMER?
Here are criteria for an Indian summer:
- As well as being warm, the atmosphere during Indian summer is hazy or smoky, there is no wind, the barometer is standing high, and the nights are clear and chilly.
- A moving, cool, shallow polar air mass is converting into a deep, warm, stagnant anticyclone (high pressure) system, which has the effect of causing the haze and large swing in temperature between day and night.
- The time of occurrence is important: The warm days must follow a spell of cold weather or a good hard frost.
The conditions described above must occur between St. Martin’s Day (November 11) and November 20. For over 200 years, The Old Farmer’s Almanac has adhered to the saying, “If All Saints’ (November 1) brings out winter, St. Martin’s brings out Indian summer.”
WHY IS IT CALLED INDIAN SUMMER?
Why is Indian summer called Indian summer? There are many theories. Some say it comes from the early Algonquian Native Americans, who believed that the condition was caused by a warm wind sent from the court of their southwestern god, Cautantowwit.
The most probable origin of the term, in our view, goes back to the very early settlers in New England. Each year they would welcome the arrival of a cold wintry weather in late October when they could leave their stockades unarmed. But then came a time when it would suddenly turn warm again, and the Native Americans would decide to have one more go at the settlers. “Indian summer,” the settlers called it. Watch a video from Editor-in-Chief Judson Hale about the origin of Indian Summer.
INDIAN SUMMER APPLESAUCE
4 quarts (1/2 peck) apples
3 or 4 purple plums, pitted
2 cups sugar
juice from 1/2 to 1 lemon, to taste
Wash and quarter apples and plums. (No need to peel or core apples.) Place in a large pot and add 2 cups water. Cover and boil until apples are soft and the peels are falling off. Add sugar. Simmer another couple of minutes, until sugar is dissolved. Pour by small amounts into a food mill or other sieve, and press out the applesauce, discarding peels, seeds, and cores. Stir lemon juice, cinnamon, and nutmeg into applesauce.
Source: The Old Farmer’s Almanac (of course 🍎)
This is the recipe, but I never use the exact amounts with any recipe. I use what I have available. For this I had less beans and tomatoes so I upped the amount of rice, added some canned carrots and just watched closely.
(makes 6 servings)
In small Crockpot, combine beans, tomatoes, vegetable stock, garlic, cumin, oregano, and Chile powder Cook on low for 6-8 hours (or 3-4 hours on high), until tomatoes are disintegrating and beans are starting to fall apart.
When soup has reached the consistency you want, turn Crockpot to high if you were cooking on low. Add 1/4 cup rice and cook until rice is done, about 30 minutes.
Add kale or cilantro and cook 5 minutes more. Serve hot!
This vegan Stuffed Acorn Squash is sweet, savory, hearty and oh-so gorgeous! It’s gluten-free and packed with nutrition. Perfect for fall!
1 cup dry quinoa , cooked according to package instructions. (add a pinch of salt to the water)
3 acorn squash (medium-sized)
2 1/2 tablespoons olive oil (or preferred cooking oil)
1 cup onion, diced
2 cloves garlic, minced
1/2 cup celery, diced
1 large apple, diced
2 cups cremini mushrooms, cleaned and chopped (about 8 oz)
1/2 cup cranberries (fresh or frozen)
1 teaspoon sage
1 teaspoon thyme
1/4 teaspoon cinnamon
1 teaspoon sea salt, more to taste
Source & Instruction: Sweet & Savory Stuffed Acorn Squash (Vegan & GF) – Vegan Huggs
I love Halloween. It’s one of the best times of the year to me. I love seeing the creativity that can come from some of the costumes and the way people decorate their homes. I love scaring my…
Source: Because it’s Halloween, here’s a recipe for spicy curried pumpkin soup!