Stuffed Acorn Squash with Old Fashioned DressingBy chef-Julia.comBesides looking so festive, this stuffed acorn squash is pleasing in so many ways. From the crispy edged bread dressing with plenty of sage, to the creamy acorn squash, you'll find yourself enjoying every bite.
Plant Based Spicy Black Bean Soup (no oil)By chef-Julia.comThis black bean soup has so much going for it. It's easy to prepare, can be spiced any way you like, keeps for days and freezes well. This is one of my fall and winter favorites!
Savory Pumpkin and Sage Fusilli PastaBy chef-Julia.comIf you love the flavor of pumpkin in savory food, this pasta dish is for you. Creamy pumpkin sauce with a hint of tomato, fresh herbs, and Plant Parm topping will make this dish a fall favorite.
Chickpea Pasta with Hummus Marinara SauceBy chef-Julia.comChickpea pasta has twice the protein, four times the fiber and half the net carbs of traditional pasta. When combined with homemade or purchased hummus added to the marinara sauce of your choice, you end up with a unique creamy sauce. You'll love this dish! For those following a low oil and salt WOE, select hummus with no added oil and a marinara sauce with no or low sodium and no added oil or sugar.
Plant-Based Oil Free Pumpkin BreadBy chef-Julia.comLooking for a delicious, yet oil free pumpkin bread? Look no further. This whole grain version with walnuts, cranberries, and golden raisins is a taste of fall.
Plant-Based Butternut Squash SoupBy chef-Julia.comAll the butternut squash in my garden was ready to pick last week, leaving me with an abundance of beautiful squash. My favorite way to eat it is in soup, however the 100 degree days are hardly soup weather. Fall is around the corner, though, and this week the temperature has dipped into the 90's, giving me an excuse to make my favorite soup. The best thing about this version is the use of the Instant Pot to prepare the butternut squash. No cutting or peeling is necessary.