graykamirat

So fast and simple to throw together, and it's as delicious as my favorite dressing at a local restaurant. For my family's taste, I added a teaspoon each of dried oregano and thyme. I also used agave instead of honey since we are vegan. This will definitely go into the 'often used' category!

Hearty and filling; l used it to accompany a butternut squash soup. I added shredded carrot and finely minced vidalia onion to give it a veggie boost.

I did modify this to be vegan friendly by subbing firm tofu and a third of a can of coconut cream, but the spice balance in this cannot be beaten! I served it with cumin jasmine rice and glazed ginger lime carrots. It was a hit with my husband and ten year old daughter.

There is nothing better than a creamy bowl of pudding! I did add a pinch of salt to mine, but the variance was so minor that I still gave this recipe five stars! Comes together easily and quickly.

Fragrant, warming, and a great way to combine all the beautiful fall flavors of our CSA share. I made it vegan by subbing veggie stock and added some chick peas and potato cubes to make it a meal.

This recipe is a great base for yummy crunchy seed deliciousness! I was making a soup from delicata squash, and the seeds toasted up perfectly with this recipe to be used as a crisp, salty soup topper! This will be my go-to way to use seeds from all my winter squash and gourds.