On the heels of the Autumnal Equinox, last week bore us a breadth of vegetarian recipes to help us smoothly transition from summer to fall. From the lingering bounty of succulent, light produce to the hearty fare that will soon take us into hibernation, these recipes for Meatless Monday (and beyond) will get you inspired for the inevitable change of season. We love our meatless meals, and we hope you do too!
- If you’re dying to hold onto summer for just a bit longer, serve up some Easy Grilled Corn from the Sunny Vegan that’s topped delightfully with a sun-dried tomato spread. Yum… endless summer.
- I just saw a bumper sticker that sweetly requested, “Eat Beans, Not Beings.” Give this Spicy Black Bean Soup Recipe from The Novice Chef a whirl, where beans scrumptiously come to life. In her own words, this fall-beckoning soup is “Gluten Free, Vegan, and even Ass Friendly.”
- Different and Delicious: Two things we love around the OA kitchen. Store the ripe perfection of summer’s last tomatoes with your very own Tomato Jam from Minnesota Monthly. This versatile jam can dress up everything; think pizza sauce, sandwich condiment or dip alongside this impressive Savoury Zucchini, Grilled Pepper and Chickpea Flour Clafoutis With Thyme (Gluten-free) recipe from Lucullian Delights.
- Looking to use what’s on hand or the contents of your current CSA box? Then bust out this adaptable recipe from an awesome book called The Vegan Slow Cooker via Cara’s Cravings. What is it? Why it’s From the Pantry Pot Pie. Bring it on brisky weather!
image: The Vegan Slow Cooker