06 October 2016


I made this lentil loaf for dinner tonight with a few adaptations. Mainly, uh, not measuring veggies, adding extra bell peppers, no celery, and switching up the spices. I started making this a few years ago and it's now in my autumn dinner rotation, along with our other go-tos- chili and pot pie.

I know pumpkin spiced everything is the epitome of fall, but I just can't. Save for the occasional batch of pumpkin chocolate chip cookies, and okay pumpkin bread, because I'm human, and using pureed pumpkin in a couple of recipes you wouldn't know it was in unless I told you, I tend to skip it.

I know, I claim to love fall but I don't even have a pumpkin spice scented candle to cover up the fact that I don't bake with it.

I do, however, have a list of recipes I found that will have your taste buds screaming fall, even with the obvious omission. At the very least, you can file them away should you experience pumpkin fatigue come November.

Indian-spiced cauliflower soup 

Spiced red lentil, tomato, and kale soup 

Spinach and roasted red pepper lasagna 

Cauliflower tacos with chipotle cream 

Three squash soup 

Vegetable enchilada pie

Baked farro with caramelized onion, butternut squash, and garlic

Quinoa and black bean chili  


Roasted salad bowl 

Quick molasses bread 

Apple and plum cobbler

Gingerbread muffins

 All images via respective sources.

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