I don’t know about you, but thanksgiving was super delicious this year! We celebrated this past weekend with a Friendsgiving dinner on Friday and then Thanksgiving on Saturday. It was wonderful to eat so many nostalgic dishes — and this year a lot of friends brought vegan versions so it was great to enjoy almost everything on the menu!
A tarte tatin is a classic French tart sold in most bakeries. It’s a very simple and rustic apple tart where you put the apples in the tart pan first and then the pastry crust on top. Once baked, it’s flipped upside down. Cooking the tart this way helps to caramelize the apples and give it a distinct flavor. I used this method but made it in a cast iron skillet, which easily goes from stovetop to oven.
I’m so excited to share this recipe with you guys ! To me it’s the perfect veggie-loaded main dish full of autumn flavors. Vibrant butternut squash stuffed with a creamy risotto with plenty of mushrooms, spinach, herbs and white wine. This both looks and tastes like Thanksgiving. It may be different from a traditional Thanksgiving dish but it still captures the essence of the day, I think!
Welcome to part one of a three part series for Thanksgiving! Instead of my usual weekly post, I will be sharing THREE recipes this week to get you Thanksgiving ready.
Whether you’re looking for something to bring to a Thanksgiving potluck or even hosting a plant-based Friendsgiving of your own, these recipes will be simple to prepare but sure to impress.
Autumn is not complete without some kind of pumpkin dessert, in my opinion. It’s the quintessential flavor that I can’t get enough of, so I had to bake something with pumpkin this season.
October is pretty much the end of fig season, but I’ve still been seeing plenty at the stores lately, so I thought I would make a dessert with them. I wanted to make a tart, but something more no-fuss. So I ended up just making mini no-bake tarts that look just as cute but are simple to make.
This recipe is so simple that you could use it with any fresh fruit you have, any season.
Back in college I lived off campus so I would try to pack a lunch whenever I could, but as fall semester always seemed so busy I needed something quick to throw together. One of my go-to meals was a salad of kale, sweet potatoes, apples, walnuts, and goat cheese. I could quickly roast the sweet potato while I was getting ready in the morning and this was a meal that was both healthy and filling. So I wanted to make something inspired by what is to me this classic fall salad.