Curried Acorn Squash Hummus with Crudités
Get the party started with this hearty vegan hummus recipe featuring the flavors of acorn squash and a hint of curry. For a festive presentation, use the scooped-out squash shell as a serving bowl for your hummus, and surround it with your favorite crudités and/or crackers for dipping. View the recipe.
Baby Kale Salad with Farro, Grapes, and OrangesBaby kale is easy to find these days, and it’s much more tender and sweet than the larger leaves. Farro is a tasty ancient grain from the wheat family. Tossed together with shaved fennel, oranges and grapes, they make a colorful, sweet and savory salad that will please kids and adults alike. You can easily substitute your favorite cooked grain for the farro, and other fruits in place of oranges and grapes. View the recipe.
Autumn Lima Bean Stew Creamy, tender, cooked-from-scratch lima beans are a real treat in this chunky vegan stew that bursts with fall spices and rich tomato flavors. View the recipe.
Sweet Potato Casserole with Herbed Mushroom Stuffing This crowd-pleasing casserole features layers of tender sweet potatoes, savory vegan cream sauce, and herbed mushroom stuffing. It makes a delicious main course, especially when accompanied by a hearty soup or stew like our Autumn Lima Bean Stew. View the recipe.
Cranberry Carrot Cake with Chocolate Ganache
This rustic vegan carrot cake has a subtle cornbread-like texture thanks to the addition of cornmeal. Cranberries add a punch of color and tartness, and the chocolate ganache is downright decadent. You can garnish the cake with chopped cranberries (optional) for added drama. View the recipe.