Vegetarian

All Seasons, American, Condiments, Condiments/Sauces, Dairy Free, Dessert, Fall, Fruit, Gluten free, Low Sodium, Paleo / Primal, Paleo/Primal, Sides, Sides, Slow Cooker, Spring, Sugar Free, Summer, Vegan, Vegetarian, Winter

Slow Cooker Cinnamon Applesauce

When fall rolls around and I see the many varieties of apples at the grocers and farmer’s markets I am ready to make batches and batches of applesauce. Preparing this kid (and adult) favorite in a slow cooker frees you up to go about your business. This a must-have recipe to have this fall.

Dairy Free, Fall, Gluten free, Grains, Indian, Main, Soups, Spring, Sugar Free, Vegan, Vegetarian, Winter

Sunset Dal and Pumpkin Soup

Serve with roasted Brussels sprouts-

This highly nourishing vegetarian soup is adapted from Nigel Slater’s Pumpkin Dal Soup recipe. He has a tradition of serving soup on New Year’s Day, but you won’t want to wait until then to try my simplified version. I’ve paired it with the nutritional powerhouse, Brussels sprouts, a hearty fall/winter vegetable that tends to sweeten during roasting and just happens to be my youngest’s favorite vegetable.

American, Contains Nuts, Fall, Gluten free, Paleo / Primal, Paleo/Primal, Salads, Sides, Vegetable, Vegetarian, Winter

Fall Salad with Creamy Pumpkin Balsamic Vinaigrette

While I love the fresh greens and pears that are in season this time of year, the amazing salad dressing is the star of this recipe. It is spiced with one of our favorite fall seasonings-pumpkin pie spice. Tossed with some toasted pumpkin seeds and pecans, mixed greens, some blue cheese and sweet crunchy pears, this salad will wow not only your family but anyone that is lucky enough to taste it.

American, Appetizer, Condiments/Sauces, Contains Nuts, Dairy Free, Fall, Gluten free, Grains, Grains, Paleo / Primal, Paleo/Primal, Sugar Free, Summer, Vegan, Vegetable, Vegetarian

Wild Rice and Sweet Corn Balls with Roasted Red Pepper-Walnut Dip

These nutty-sweet wild rice-sweet corn balls with a hint of heat are the perfect compliment to the smoky red pepper-walnut dip. It’s a match made-in-heaven appetizer sure to illicit oohs and ahhs at your next potluck get together. I even like this pairing as a vegan lunch or dinner; just add a side of greens or a crisp salad.

American, Dairy Free, Dessert, Desserts, Fall, Fruit, Gluten free, Low Sodium, Paleo / Primal, Paleo/Primal, Sugar Free, Vegan, Vegetarian

Fresh Figs Stuffed with Chocolate and Pumpkin Seeds in a Manuka Honey and Red Wine Reduction

This was the grand finale for Mystic Meals Under the Moon’s Full Harvest Moon 4-Course Dinner. The richness of the chocolate and pumpkin seeds were perfectly balanced by the petite size and lightness of fresh figs. Paired with a cinnamon or other fall-spiced hot tea and you have the perfect early fall dessert or snack when figs are in season.

American, Beans/Legumes, Dairy Free, Gluten free, Grains, Grains, Main, Sides, Sides, Sugar Free, Summer, Vegetable, Vegetarian

Quinoa with Gazpacho and Red Beans

I was looking for a vegetarian recipe that showcased the most common vegetables popping up in our gardens, farmer’s markets, and CSA’s this summer, but was filling enough to satisfy any carnivore’s appetite. Between the beans and the high-protein quinoa, this recipe fits the bill and is quite tasty too! I served this to relatives this summer, and both adults and kids went back for seconds!

All Seasons, American, Appetizer, Contains Nuts, Dairy Free, Fall, Gluten free, Paleo / Primal, Spring, Sugar Free, Summer, Vegan, Vegetarian, Winter

Spicy Roasted Pecans and Walnuts

By March I am ready for lighter eating and for me this translates to a detox that is heavy on plant-based whole foods. My protein loving body still needs that satiation which has me reaching for nuts mid-afternoon. It was an early March nut craving when raw almonds just did’t sound so appealing that led me to whip up these addictive, peppery dry roasted nuts. You’ll want to portion control these as you could practically eat the whole batch in one sitting!

All, All Seasons, Dairy, Fall, French, Gluten free, Main, Paleo / Primal, Spring, Sugar Free, Summer, Vegetarian, Winter

Baked Eggs with Herbs

Serve with mixed greens, Asiago and strawberry salad with raspberry balsamic vinaigrette, toasted French bread-

My teen and I like to occasionally take in The Barefoot Contessa, as Ina Garten inspires us to be joyful cooks. This simple French egg dish modified from one of her TV episodes was prepared by my daughter one rainy spring evening. This outstanding, yet simple, meal inspired us to elevate a weekday meal by adding some ambient music, tapered candles, and a beautiful table setting. J’oie la Vie!