Chunks of apple are stewed with apple juice, spices, and brown sugar to yield a flavorful syrup that is mixed with oat milk and cold brew.

This mushroom bisque with caramelized onions and parsley gremolata is thick, creamy, and packed with umami flavors!

Ready in one pot in just 30 minutes, this pumpkin tofu curry with Thai red curry paste is a comforting and filling plant-based meal.

Tender, juicy, and layered with flavor, these vegan stuffed portobello mushrooms with black lentils are a superb meatless main dish!

Wedges of kabocha squash and fennel are roasted until tender then blended with cashews, garlic, and herbs for a subtly sweet and savory soup.

This warm kale lentil salad drizzled with a creamy lemon rosemary dressing is a cozier, more filling salad option for the cooler months.

Thinly sliced golden beets and fennel are tossed with herbs, cream, and parmesan and baked until tender.

Shredded tofu is cooked until crisp then tossed with BBQ sauce and served over fluffy quinoa alongside a crunchy fennel apple slaw.

A small haul of fresh muscadine grapes is easily transformed into a warmly spiced, sweet-tart fruit butter with just a few ingredients.

This cozy orzo soup with butternut, white beans, and sage pistou is perfect for enjoying throughout fall and winter.

Roasted wedges of kabocha squash are layered on a platter with burrata cheese, sliced pear, pomegranate, roasted pecans, and spiced honey.

Thick cut cabbage “steaks” are roasted until super tender and golden then topped with a creamy Dijon sauce and tempeh bacon bits.