VC Fall Favorites: Plus a Fruit & Veggie Seasonality Chart…Great for Meatless Monday!

Who loves fall? I do! I do!

I love fall flavors. Fall is definitely my favorite season and fall flavors are probably my favorite food season. Pumpkin, cauliflower and sweet potatoes! Yum! If you love fall flavors like I do, you may enjoy a few of these fall recipes. You can also enjoy seasonal tomatoes, beets, broccoli, apples and carrots this season–just to name a few of fall’s bountiful delicious fall fruits and veggies.

And speaking of love, I love the Seasonal Fruits & Veggies chart from eMeals.com. If you’re wondering what to eat today for Meatless Monday, try anything from the summer and fall season categories since we’re right on the cusp of the season change!

Here are a few of my FALL favorites…

Pumpkin:

Cauliflower:

Sweet Potatoes

Seasonality-Chart-from-eMeals

And don’t forget to check out my review of eMeals, plus a seasonal Vegan Avocado, TOMATO & Chickpea Salad recipe. It’s delicious.

This post contains affiliate links; however, all opinions are 100% my own. See my full disclosure policy here. If you have any additional questions – feel free to send an email to veggieconverter@gmail.com.

Meatless/Vegan Monday #40: Cranberry-Orange Scones

Day 304.

It’s another Meatless/Vegan Monday and I’m over at OAMM again today with these delicious treats: Cranberry-Orange Scones. Also please visit the October Vegetarian OAMM Menu; it is chock-full of delicious Fall flavors. You can also visit the Meatless/Vegan Monday Pinterest Board for photo pins of Meatless/Vegan Monday submissions.

This month, I’ll be cooking vegan all week long (instead of only Mondays) in honor of VeganMoFo. Be sure to go check out all the delicious vegan recipe posts cropping up there.

The Results
These scones are a great family-favorite. My husband is actually the one who creates these beauties. As I’ve said before, he’s the baker in the family. They are subtly sweet with delicious bits of cranberry throughout. The whole family enjoys these for breakfast, at least for a few days after we make them.

Meatless/Vegan Monday Link-up

To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals while I post my Meatless Monday challenge to myself, Vegan Mondays.

Today’s Meatless/Vegan Monday meal is France at Beyond the Peel’s:·Millet Pomegranate Salad with Basil Chimichurri Dressing. It sounds like such a refreshing, unique salad.

Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog.

Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.
Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?

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Meatless/Vegan Monday #39: Butternut Poblano Soup {Vegan}

Day 297.

It’s another Meatless/Vegan Monday and I’m over at OAMM again today with one of our family’s Fall favorites: Butternut Poblano Soup. This recipe is originally vegan, made with soy milk and margarine, with a vegetarian and gluten-free options. Also please visit the October Vegetarian OAMM Menu; it is chock-full of delicious Fall flavors. You can also visit the Meatless/Vegan Monday Pinterest Board for photo pins of Meatless/Vegan Monday submissions.

This month, I’ll be cooking vegan all week long (instead of only Mondays) in honor of VeganMoFo. Be sure to go check out all the delicious vegan recipe posts cropping up there.

The Results
Creamy and delicious with just a hint of spice. This is one of our favorites for a reason. It’s rich, but not cloyingly so and can be served as a side or a meal. The kids had theirs as a sauce over brown rice (primarily because it’s less messy that way) and enjoyed it.

Meatless/Vegan Monday Link-up

To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals while I post my Meatless Monday challenge to myself, Vegan Mondays.

Today’s Meatless/Vegan Monday meal is from Faith and For the Health of It:·Vegan Chocolate Peanut Butter Cheesecake Pudding. Wow. Peanut Butter and cheesecake are two of my favorite dessert flavors. Put that in an easy-to-make pudding and I’m sold. I may have to try it with vanilla in lieu of chocolate. I know, shameful, but true.

Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog.

Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.
Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?

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Meatless/Vegan Monday Link-up #38

This month, I’ll be cooking vegan all week long (instead of only Mondays) in honor of VeganMoFo. Be sure to go check out all the delicious vegan recipe posts cropping up there.Also please visit the October Vegetarian OAMM Menu; it is chock-full of delicious Fall flavors. You can also visit the Meatless/Vegan Monday Pinterest Board for photo pins of Meatless/Vegan Monday submissions.

Meatless/Vegan Monday Link-up, Week 38

To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals while I post my Meatless Monday challenge to myself, Vegan Mondays.

Today’s Meatless/Vegan Monday meal is from another VeganMoFo participant. Hobby and More’s:·Tempeh Fritter Patty Burger looks and sounds simply fantastic. I’ve never been completely won over by tempeh, but this recipe gives me an excellent excuse to try it again. The chickpea batter sounds delicious!

Now for the link-up rules: add your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog.

Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.

Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?

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Meatless/Vegan Monday Link-up #37: Vegetable Chowder {Vegan}

Day 283.

It’s another Meatless/Vegan Monday and I’m over at OAMM again today with this creamy, delicious Fall chowder: Vegetable Chowder. I veganized mine, using soy milk and dairy-free cheese and served it with my veganized Bleu Cheese Biscuits.

Also please visit the October Vegetarian OAMM Menu; it is chock-full of delicious Fall flavors. You can also visit the Meatless/Vegan Monday Pinterest Board for photo pins of Meatless/Vegan Monday submissions.

This month, I’ll be cooking vegan all week long (instead of only Mondays) in honor of VeganMoFo. Be sure to go check out all the delicious vegan recipe posts cropping up there.

The Results
This soup is incredible. It’s like broccoli cheese soup, but so much better with all those full delicious vegetables. This is our first time trying it veganized, but we’ve made it several times in the past. I got the original recipe a few years ago from a friend on a mommies forum and it’s been one of our family favorites since.

Meatless/Vegan Monday Link-up, Week 37

To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals while I post my Meatless Monday challenge to myself, Vegan Mondays.

Today’s Meatless/Vegan Monday meal is Frugally Green Mom’s:·Mediterranean Barley Salad. This salad sounds simply fantastic, with artichoke hearts, kalamata olives and barley as its highlights. Yum.

Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog.

Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.
Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?
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Meatless/Vegan Monday Link-up #36: Bleu Cheese Biscuits {Vegan}

Day 276.

It’s another Meatless/Vegan Monday and I’m over at OAMM again today with these delicious treats: Bleu Cheese Biscuits. The October Vegetarian OAMM Menu also was released over the weekend. It is chock-full of delicious Fall flavors. You can also visit the Meatless/Vegan Monday Pinterest Board for photo pins of Meatless/Vegan Monday submissions.

I made the vegan version if these biscuits with Sunergia soy bleu cheese, Earth Balance buttery spread and unsweetened soy milk. This month, I’ll be cooking vegan all week long (instead of only Mondays) in honor of VeganMoFo. Be sure to go check out all the delicious vegan recipe posts cropping up there.

The Results
I’ve made these delicious biscuits many times (though not with the vegan ingredients previously). They manage to be light and fluffy as well as hearty and nutritious at the same time. I love the little pockets of bleu cheese flavor spread throughout. The kids and husband are big fans of these, too. We love to serve them for breakfast and for a side for a creamy vegetable chowder.

Meatless/Vegan Monday Link-up

To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals while I post my Meatless Monday challenge to myself, Vegan Mondays.

Today’s Meatless/Vegan Monday meal is Hobby and More’s:·Whole Grain Vegan Burger Buns. I am always looking for a better hamburger bun recipe. Mine always seem to turn out flat. These look healthy and springy!

Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog.

Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?
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Meatless/Vegan Monday Link-up #35: Stuffed Acorn Squash

Day 269.

I’m over at OAMM again today with a great holiday centerpiece recipe, Vegan Stuffed Acorn Squash.

The Results
This is so beautiful and delicious. I love the bright orange squash, filled with delicious protein goodness. And, bonus, it’s all Whole Foods. The kids thought it was really cool, too. You could serve each person one squash half as a main dish or serve it like a stuffing side dish for everyone. Yum.

Meatless/Vegan Monday Link-up

To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals while I post my Meatless Monday challenge to myself, Vegan Mondays.If you’re a vegetarian or vegan blogger and would like to be featured for Vegan Mondays, link up, or contact veggieconverter@gmail.com

Today’s Meatless/Vegan Monday meal is Allotment2Kitchen’s:·Yellow Curry Cabbage with Mushrooms and Edamame. I’m a sucker for curry. And mixing edamame to give this curry a yummy extra crunch is creative and sounds delicious.

Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog.

Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?
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Meatless Monday Link-up Week #34

Meatless/Vegan Monday Link-up

To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals. You can also follow Meatless/Vegan Mondays on Pinterest.

Today’s Meatless/Vegan Monday meal is April at 21st Century Housewife’s:·Autumnal Roast Vegetables. Have I mentioned how I love Fall? I miss Fall while it’s away and then the pumpkins and delicious veggies call to me and bring Fall back. This dish is a great versatile roasted vegetable blend to be served over pasta, rice or as fajita filling. Yum.

Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog.

Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?

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Red Velvet Cupcakes: Secret Recipe Club

Day 262.

It’s  Secret Recipe Club reveal day again! This month I got a delicious challenge, a baking blog. Those of you who follow regularly know that I occasionally bake…but am not a big baker of sweets. Usually I do muffins or breads rather than cupcakes or cakes. So, when I first received my assignment for Betcha Can’t Eat Just One as my Secret Recipe buddy, I thought about going the easy route (for me) and recreating her bread or pizza crust. That is, until I saw Red Velvet Cupcakes. My husband and I are huge fans of red velvet cake. We almost always share one on our birthdays (they’re a day apart). But that’s usually the kind that comes out of a box. So, my arm appropriately and happily twisted, I decided to make these delicious-looking cupcakes.

Be sure to also check out the Meatless Monday Link-up today.

Red Velvet Cupcakes

  • 3 1/3 cups cake flour
  • 3/4 cup unsalted butter, room temp.
  • 2 1/4 cups sugar
  • 3 large eggs at room temp.
  • 6 tablespoons red food colouring (I used natural vegetable-based coloring)
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk (I subbed milk with lemon juice)
  • 1 1/2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons baking soda

Preheat oven to 350 degrees and line muffin tins (for 24 muffins) with paper liners. Cream the butter and sugar until it’s light and fluffy (or about 5 minutes)  Add the eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl often
.
In another bowl, combine the food coloring, cocoa and vanilla.  Add it to the batter and mix well.

Stir the salt into the buttermilk and add it to the batter alternating with the flour.  Beat after each addition until all of the ingredients are incorporated and scrape down the sides and bottom of the bowl with a spatula.
In a small bowl, mix the apple cider vinegar with the baking soda and mix it into the batter until combined.
Scoop batter into lined muffin cups about 1/2 full.

Bake for roughly 20 minutes or until cake springs back when lightly touched.

Let cool completely before frosting.

Cream Cheese Frosting

  • 1 1/4 cups unsalted butter
  • 8 ounces cream cheese, room temp
  • 1 tablespoon vanilla extract
  • 6 cups powdered sugar

Beat butter and cream cheese until smooth.  Add the vanilla followed by the powdered sugar (1 cup at a time) and beat until light and fluffy.

Pipe onto cupcakes using a large star tip (or, if you’re not a regular baker, like me, cut the corner off of a zippered bag and squeeze onto the cupcake top).

The Results
Drool. These are delicious. I’m pretty proud of how they turned out, especially since I’m not prone to baking sweets. The cake itself is incredibly light and fluffy and the frosting is just delicious. They aren’t nearly as pretty as Katie’s Oh Canada Cupcakes, but the tasty is the important part, right?

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Spooky Apple Pizza {Vegetarian} and Meatless/Vegan Monday Link-up

Day 255.

I’m over at OAMM again today with a Halloween treat, Spooky Apple Pizza. Can you tell I’m totally into Fall already? This is an excellent use for all those delicious apples, with or without the spooky spiderweb topping. And yes, it has cheddar cheese. It’s a Southern thing I didn’t entirely understand when we first moved here. The key to it working, in my opinion, is a small amount of cheese compared to the amount of apples AND a really good, sharp cheddar. The apples pair so well with that sharp cheddar it’s shocking.

The Results
Wow. Delicious. It’s a little on the sugary side for an everyday breakfast, but the apple and pecan mixture is excellent. The creamy cheese and sour cream really completes the range of flavor. I think you could definitely take this a more savory route by halving the amount of brown sugar and MAYBE even increasing the cheddar a bit. Love this and the kids thought it was hilarious.

Meatless/Vegan Monday Link-up

To participate this week here on Veggie Converter, you will be able to comment or link your Meatless Monday meals while I post my Meatless Monday challenge to myself, Vegan Mondays.If you’re a vegetarian or vegan blogger and would like to be featured for Vegan Mondays, link up, or contact veggieconverter@gmail.com

Today’s Meatless/Vegan Monday meal is Veggie Grettie’s: Mushroom Rosemary Dinner Pancakes. She had me at dinner pancakes. There were a lot of great submissions this week, so it was a tough choice. But this is such a creative blend of flavors. You should also check out Breakfast Polenta Cakes and Bruschetta with a Twist.

Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog. Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?

This post is shared at·Mouthwatering Mondays, My Meatless Mondays, On the Menu Monday, Melt in Your Mouth Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend, Recipe Sharing Monday, Made By You Mondays and Monday Mania.