October 2023 Plant-Based Recipes and Updates from Melissa
Apple picking, Pumpkin recipes, a book recommendation, and a restaurant recommendation
I am happy I recently picked some fresh Honeycrisp apples at beautiful Solebury Orchards in Bucks County, PA. It was delightful to walk through the orchard with an amazing fruity aroma in the air and watch children enjoy picking them, I also tried Crimson Crisp: a vibrant red apple. Those skinny trees were really eye-catching!
The Honeycrisps are large and mostly light green. Their flavor is light and floral and they are quite tasty and juicy. I tasted them next to a redder variety from a store that may have been in cold storage from last year: both were very good, but the fresh one seemed lighter: plus the peel isn’t waxed.
Try your favorite fall apples in my Slow Cooker Apple Crisp – a fresh and tasty gluten-free and vegan recipe made with oats and less added sugar and saturated fats than traditional recipes.
And October is also the perfect time to enjoy some pumpkin!
Pumpkin Recipes
Enjoy pumpkin and spices with a little crunch from leftover cooked quinoa in this easy spiced waffle: with higher fiber ingredients like whole wheat flour and ground flaxseeds.
Ever in the mood for a quick and tasty chocolate treat…but don’t want to bake (and eat) a whole dessert? Try this mug cake for a dairy and egg-free, lower-sugar dessert that takes only a few minutes to make!
Plant-based Pumpkin Recipes from Registered Dietitian Nutritionists
Pumpkin Soups
One Pot Red Lentil Pumpkin Soup
Pumpkin Snacks
Healthy Pumpkin Pie Smoothie (Vegan)
Chocolate Chip Vegan Pumpkin Blondies
This newsletter includes an affiliate link to Bookshop.org, which supports local independent bookstores. Thank you for supporting my work with a small commission if you choose to buy, books from there at no cost to you.
This Months’ Book Pick:
The Plant-Based Diabetes Cookbook by Jackie Newgent RDN, CDN
This new cookbook will ship on October 24th. I recommend it to anyone who wants to learn about healthy plant-based cooking. It includes descriptions of common vegan ingredients, no-recipe meal ideas, a sample meal plan, and exciting and easy-to-prepare recipes with global flavors for all different courses, plus even some desserts! Try the Pan-Grilled Sesame Tofu Skewers or Farmer’s Market Mushroom Flatbread Pizza!
Restaurant Suggestion
Have you tried Cava? This Mediterranean-style quick-serve restaurant lets you choose from so many plant-based options for a bowl or pita meal. The bowl bases include various green leafy and lettuce mixes, rice, black lentils, or their RightRice, made from a mix of chickpeas, lentils, green peas, and rice. Then you select from dips and toppings, and a dressing.
Dips include red pepper hummus, roasted eggplant dip, and my favorite, spicy harissa. Mains include felafel, spicy felafel, or roasted vegetables (with yummy Brussels sprouts) so it is easy to create a plant-based or vegetarian meal here. Next, come toppings, and you can load up on tasty veggies like pickled onions, fiery broccoli, and tomato and cucumber. Then select a dressing: I enjoyed the Tahini Caesar and skhug, a Yemeni sauce made with cilantro and chilis.
Tips if you visit:
-Order the dressing on the side so any leftovers won’t wilt: the portions are large!
-You can join their rewards program online or through the app for future discounts.