Butternut Squash & Tart Cherry Quinoa
Love & Lemons writes:
The original recipe used couscous but I used quinoa here because it’s the grain I usually have on hand. I tossed it with roasted butternut squash, feta cheese and dried tart cherries for a sweet & tangy pop of flavor. They perfectly balance the warm, savory flavors that are going on here.
While the butternut squash is roasting in the oven, make your dressing. I slightly warm some olive oil and mix in apple cider vinegar, sage, honey and cinnamon. I promise – once you toss the sage in, your kitchen will instantly smell like fall… it’s just so warm and cozy.
Find the recipe here.
Fall Oatmeal Power Bowl: Apple Spice, Chia & Pumpkin Seeds
One of my favorite fall rituals is having a steel cut oatmeal kind of morning. Nothing fuels a drowsy AM better than some warming comfort food in the form of fresh fruit, healthy seeds, creamy almond milk and rustic oats, warm and steamy from my stove top. This fall power bowl of oats is a healthy breakfast to get you started with a warm, happy, glow-y smile.
One-Pot Curried Quinoa With Butternut Squash & Chickpeas
Oh My Veggies writes:
Spicy Kale and Coconut Stir Fry
COOKIE + Kate writes:
A vegetarian weeknight stir fry with sautéed kale, coconut flakes and rice. The dish is finished with Thai flavors like lime, cilantro and sriracha. For best results, cook your rice in advance and refrigerate until you’re ready to start cooking. This dish comes together very quickly—be sure to have your ingredients prepped ahead of time and placed near the stove, along with a big empty bowl for the cooked components.
Overnight oats tutorial!
1. Mash up a banana.
2. Mix up the banana with something sweet (I used honey) and some dairy free milk (I used almond milk).
3. Add steel cut oats until it’s just covered by the liquid.
4. Let it sit in the fridge overnight, and Tadaaa!!
Try it :)
Vegan Summer Taco Round Up