I realized last week it’s officially soup season here – we couldn’t leave the house without sweatshirts in the morning! Really can’t say I’m sad about the return of fall weather.
Cooler days mean I’m craving cozy dinners – and this one just hit the spot! It’s an old favorite – and a fresher-tasting version of the soup you get at an Italian chair restaurant. (If you know, you know!)
Today is Good Friday, the last Friday of Lent – which means it’s time to wrap up this year’s Lenten Friday series. I hope you’ve enjoyed the vegan meal ideas I’ve shared over the last six weeks! I’m closing out this year’s posts with a great recipe for the meal I struggle with most on Lenten Fridays – lunch.
For me, breakfast is always easy. Dinner is always well planned. Lunch, though? Lunch is always just grabbing whatever – and not usually plant based in this house so vegan lunches have been lackluster at best.
This salad, though, was the best lunch I had during Lent this year hands-down. It doesn’t take long to make, but the elements are also perfectly meal-prep friendly if you want to make it ahead. The warm, bbq chickpeas paired with all my favorite barbecue-inspired flavors (including dill pickles!) was such a satisfying mid-day meal.
It feels like summer here today so it felt appropriate to share the most summer-worthy recipe of this year’s Lenten series!
When most people think of grilling, they think meat – steaks, burgers, etc. – but fruit and veggies are also also fabulous grilled.
This beautiful grilled skewers are simple, packed with flavor – and plant based. Chunks of eggplant and pineapple and grilled and glazed with a quick homemade teriyaki sauce. This is the perfect vegan option for your next cookout!
This big, beautiful salad is the perfect for autumn – the colors remind me of the trees right now and the warm beets are perfect for a chilly day!
A nice salad is always my favorite addition to a holiday table. It’s an awesome way to showcase seasonal flavors and often elements can be made ahead, making it one of the easiest dishes to get on the table at meal time!
For this salad, the beets can be roasted and chopped ahead of time, making the prep at meal time minimal!
Have you made your Thanksgiving plans yet? We’ll be a party of four this year – which food-wise can be a little tricky. I’m excited for the challenge of sizing down and aiming to not spend all day in the kitchen – and this side nails both.
This spinach dish is sized for 4 and takes only 15 minutes, making it a great option to add to your holiday menu – or as a side for any busy night!
What’s your favorite Thanksgiving side? For me, it’s green bean casserole. I only make it for Thanksgiving each year and it’s something I always look forward to. And for that reason, it’s also the side dish I’ve been most hesitant to switch up.
This cheesy version may be a contender for new favorite.
We got a lot of sweet potatoes during our last weeks of this year’s CSA. And a lot of apples. They’re such a perfect pairing and one that I’ve been playing with a lot this fall – this dish is one of my favorites.
Sweet potato and apple chunks doused in a syrupy honey-whisky-pecan glaze will be your new favorite Thanksgiving side dish.