No-Bake Mini Pumpkin Pies (vegan + gluten-free + nut-free)

Everything is better in mini size, right?  Especially dessert.  I love indulging in my own little personal pre-portioned pie.  This recipe can be made well in advance and won't take up space in your oven.  It is perfect for Thanksgiving or anytime you are in the mood for a fall treat.  And because they are frozen, you can pop them out of your freezer whenever you are in the mood for a pumpkin spiced treat. As you sink your teeth into your first bite you get hit with a creamy, smooth pumpkin filling followed by a chewy cookie crust.  It is simply

Dijon Chickpea Fritters (vegan + gluten-free + nut-free)

These crispy little fritters make a fun holiday appetizer or can easily be turned into a main course for a busy weeknight meal.  They are great to make ahead of time if you are doing your Sunday meal prep or readying for a holiday gathering and don't want to be cooking last minute.  You can form the patties in advance and layer them with parchment paper in a storage container in your fridge so that all you have to do is heat them on the stovetop (3-4 minutes per side) before serving.  You can also make the dipping sauce ahead of time. This chickpea

Instant Pot Sweet Potato Casserole with Crumble Topping (vegan + gluten-free + nut-free)

This Thanksgiving, speed things up with this easy Instant Pot sweet potato casserole with a decadent streusel-like topping that no one will forget.  The bottom layer is light and has a whipped texture that is the perfect cloud-like base for the crispy and crunchy sweet topping.  This is Thanksgiving comfort food at its best. I kept it refined sugar-free using maple syrup as the sweetener.  And if you have any gluten-free guests you can let them know there is no flour in the crumble.  I used a combination of certified gluten-free rolled oats and raw sunflower seeds which also keep this

Holiday Appetizer: Hot Pepper Socca Flatbread (Nacho-Style)

Thank you Rio Luna Organic Peppers for sponsoring this post. Rio Luna Organic Peppers are certified organic, non-GMO, fat free, cholesterol free, low calorie and Kosher. For flavorful and spicy recipe ideas follow Rio Luna on Facebook and Instagram. This epic holiday or game-day flatbread is gluten-free and entirely plant-based.  It is sort of like an open-faced nacho burrito.  My husband absolutely loved this one. It all starts with my favorite easy Gluten-Free Flatbread made from chickpea flour and water.  If you haven't tried it yet it is technically called socca and has been a game changer for me lately.  It is surprisingly simple and

Plant Powered Fall Quinoa and Arugula Salad with Apples and Figs

This fall season is already rushing by for us.  Soup season is in full swing and I love to pair my lighter soups with hearty plant-based salads like this one.  It all starts with fresh delicate spicy baby arugula which is always elegant and delicious as a salad base.  I then load up my bed of arugula with plant-based protein from quinoa, hemp seeds, crispy chickpeas and roasted & salted pepita seeds.   You certainly do not have to use all of these items but if you are looking for a salad with staying power then I recommend cramming in as many as you

Vegan Baked Oatmeal

This month, I’m proud to be partnering with Chiquita to help raise awareness for breast cancer, the most common cancer among women and a cause near and dear to my heart.  My mom is an incredible four-time breast cancer survivor.  I'm sure most of you have been touched by breast cancer either personally or by watching loved ones confront the disease.  Throughout the past twenty years, breast cancer awareness and prevention have been top of mind for me.  This is one of the reasons why I decided to pursue a career in public health - to help educate others about the

Easy Blender Pumpkin Soup

This simple, 6-ingredient pumpkin soup is creamy, warm and perfect for fall's chillier weather.  My kids call it "Halloween soup" and absolutely love this recipe.  It has become a Halloween tradition in our home.  My husband and I love it served alongside a hearty fall salad or chickpea flour pizza for a light and easy dinner. To keep things easy, I quickly saute shallots and garlic on the stovetop.  Once the shallots are fragrant and slightly translucent, I throw them in my high speed blender with the pumpkin puree and broth.  Then, I let the blender do the rest!  That is right, no

Easy Homemade Pumpkin Puree

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyCalphalonKitchen #CollectiveBias Homemade pumpkin puree is life changing.  Once you try it you will never go back to canned. It is completely different than canned in every way. Canned pumpkin can sometimes have a watery texture and bitter taste, whereas homemade pumpkin puree is thick, creamy and slightly sweet.  The homemade version also has more pumpkin flavor and a vibrant yellow-orange color which clearly indicates how fresh it is. I roasted the pumpkin in my countertop oven and it couldn't have been easier.  This recipe is sponsored by Calphalon (the #1

Vegan Chickpea Bolognese Spaghetti Squash (with Pressure Cooker Instructions)

On busy weeknights, this plant-based meal is ready fast.  I am much more likely to make spaghetti squash cooked in the pressure cooker instead of the oven where it takes 45 minutes.  It cooks perfectly in just 7 minutes.  Technically, you need to account for time for the pressure cooker to "come to pressure" (just like an oven needs to preheat).  Even with that, pressure cooking a spaghetti squash is a huge time saver and could not be easier.  And, no oil or salt is needed to cook it in the pressure cooker - just water. While the spaghetti squash cooks I quickly pull

Garnishes to Turn Your Soup into a Meal

Thank you Amy’s for sponsoring this post. #StartWithAmys this Soup Season. We are deep into the fall season, the weather has really turned and there is nothing I love more than cozying up to a steamy bowl of hearty soup to warm me up from the inside out.  On busy weeknights, soup is such a convenient option to get in vegetables, whole grains and plant-based protein all at once.  A meal in a bowl is always ideal. I have a habit of never serving my soups "naked."  I just cannot.  Soup garnishes are like accessories for your food!  I love

Homemade Gluten-Free Pizza Crust Or Flatbread (made from Chickpea Flour)

This pizza crust/flatbread is the answer to all my foodie prayers!  For someone who is allergic to yeast, wheat, soy, dairy, gluten and eggs, it is almost impossible to find a suitable pizza crust or flatbread that doesn’t taste like cardboard.  Until now! When I discovered you can literally make a light, soft, chewy and flavorful pizza crust/flatbread out of just chickpea flour and water, I was skeptical.  I thought, this seems too healthy, too easy and too right for me.  Well, I was right!  It was all those things and more!  This chickpea flour pizza crust/flatbread tastes incredible and actually

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