Pancakes are yummy and donuts are great, but this sweet, crunchy, gooey dutch baby is LIFE CHANGING. This dish is from my first cookbook, Homestyle Vegan, which came out last year. It's packed full of 80 comfort food recipes with inspiration from my favorite real food dishes. Healthier baked beans? Yup! Baked Sea Salted Soft Pretzels? Uh huh! Biscuits with Mushroom Gravy? I've got you covered! You can buy one of the last few signed copies of my cookbook (with a few included surprises!) here. Ready to get to the recipe? Let's get moving! Intended as a dish for sharing, this recipe is perfect for a group brunch or after a morning of heavy drinking. We cut the sugar way down, but it still packs enough sweetness to cure your sweet tooth and impress your friends. This isn't an everyday breakfast; this is a lounge in your pj's 'till noon 'breakfast', a 'celebrating our anniversary' breakfast, a you-scored-your-dream-job-and-it's-time-to-celebrate breakfast - you get what I'm saying, right? This is a treat yo'self, no guilt, love your life breakfast - because I think we could all use a few more of these. You can still drink your green smoothie on the side! But you so deserve this, babe. So let's bake! This turned-up-pancakes party is getting started and you know you want to be there!

I love the vegan clothing and awareness company BEETxBEET and that they stand up for our animal friends, but I love owner, activist and girl boss Jacky Wasserman even more. We've been friends for a few years now after meeting at a vegan Oktoberfest and interviewing her about her company back where she first started. She works her ass off saving animals and making rad clothing, which has expanded from a few humble t-shirts to hats, notebooks and sometimes even customized cup cozies! She's had some great new, clever shirts come out lately so we decided to team up and create a recipe based on each of her most popular styles - and pair them each with a giveaway of the t-shirt itself! We made some great meals we think you guys are going to love - and then got to eat them ALL. Haha, but only to make sure they tasted perfectly before we shared them. Promise. (Ahh, the life of a food blogger. It's rarely glamorous, but it is full of taste-tests!) 

The first shirt we're repping is one of my personal faves, the 'In Plants We Trust' shirt. It is available in Men's + Women's styles, but I especially love this crop-top cut version. We paired it with a Cranberry Apple Salad with Pepitas + Apple Cider Vinaigrette because it is the perfect fall meal - and it's packed with plants! The tart apples and tangy dressing help balance out the sweet of the cranberries, and the pepitas make a great crunch at the end. This salad is packed with good-for-you ingredients and is a great starter before a meal or as a meal in itself. 

You can get the recipe by scrolling down a  bit. To enter the giveaway to WIN your very own 'In Plants We Trust' tee, scroll all the way down to the bottom of the page and fill out the widget. We'll let the widget randomly choose one winner and we'll email that person directly for size information + gender preference. GOOD LUCK! 

INGREDIENTS
Apple Cider Vinaigrette:
1/2 cup olive oil
1 clove garlic
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 1/2 teaspoon dijon mustard
1 tablespoon lemon juice
1/4 teaspoon each salt + pepper
​
Salad:
4 cups mixed greens
2 green apples, halved and thinly sliced
1/2 cup dried cranberries 
1/2 cup pepitas

DIRECTIONS
In a blender combine online oil, garlic, apple cider vinegar, maple syrup, dijon mustard, lemon juice, salt, and pepper. If you don't have a blender or would prefer more of an oil + vinegar style dressing, simply mince garlic and whisk all ingredients together in a bowl. Set aside.

​In a large mixing bowl toss together the mixed greens, thinly sliced apples, cranberries + pepitas. Drizzle with dressing and serve! 

​NOTES
Extra dressing can be stored in an airtight container for up to 2 weeks in the fridge.

Serves 4.

2016 is just around the corner, and while most people are making resolutions and planning healthier diets for the New Year, I'm spending 9 hour days in the kitchen testing recipes and photographing them for my cookbook! It's not coming out until next Fall, but the editing process has taken over my life for now. Its been so much fun and I'm loving it, don't get me wrong - but I am pretty excited for the day I don't have to turn on the oven. After this book is done, its take-out at our place for at least a month. 
While I haven't exactly made a resolution yet, I have decided to make a real effort to spend more time camping and being outside having #plantbasedadventures (check it out on Instagram!) with Alex. We have so much fun doing it and it just makes both of us feel so amazing to be outside in the fresh air. 
But for now, it is way too damn cold to go camping and I've got way too much editing to do to leave for a long weekend anyway. What I can do, however, is drink. Ha! And this drink is perfectly festive and perfect for toasting on NYE. It starts with champagne - your choice which brand - and is topped with a bit of sweet apple cider, pomegranate arils, and fresh sprigs of rosemary. The sweet, earthy flavors pair beautifully together and are pretty enough to serve at your party and impress your guests. These are so easy to make and have a little something for everyone, so whip up a batch to toast with a friend and let's celebrate another healthy, happy year. Cheers!

INGREDIENTS
8 ounces champagne
4 ounces chilled apple cider
2 tablespoons pomegranate arils
2-4 sprigs fresh rosemary

DIRECTIONS
Pour equal amounts of champagne and apple cider into each small glass or flute. Top each drink with a tablespoon of pomegranate arils and a couple sprigs of rosemary. Serve + enjoy! 

NOTES
​Makes 2- 6 oz. drinks.

If you don't have/ like pomegranate, sub in halved cranberries or fresh raspberries!

For years, the only stuffing I'd ever eaten was the weird, kinda mushy, from-a-box version that only came out at our place on Thanksgiving and Easter. And it was okay, but I had no idea what I was missing. I don't remember the first time I had a crusty, moist homemade stuffing, but it changed my mind forever. Once you've had the real thing, you just can't go back. This year I'm tackling stuffing and officially making it my favorite side dish. It tastes great smothered in mashed potatoes and sopping up gravy, and packs much more flavor than you'd imagine for such a quick + easy recipe. It's sweet and savory and looks lovely with all the color from the vegetables peeking out. The walnuts add just a touch of texture and earthy flavor, and the apples and cranberries balance everything out. Missing an ingredient? Sub in something else you love! This recipe is easy to make your own and tastes great just about anyway you serve it. Let's eat!

INGREDIENTS
8 cups stale sourdough bread, cut into 1-in. cubes
2 teaspoons coconut oil
2 cloves garlic, minced
2 celery stalks, thinly sliced
1 medium red onion, chopped
1 medium red apple, cored and chopped
1/4 cup fresh cranberries
1/4 cup walnuts, roughly chopped
2 tablespoons fresh sage, finely chopped
1 teaspoon each salt + pepper
2 cups vegetable broth 
​
DIRECTIONS
Preheat oven to 350 degrees.

Cube up your stale bread and set it aside in a large mixing bowl.

In a large cast iron skillet, melt the coconut oil over medium heat. Sauté the garlic, celery and onions until softened and fragrant, about 5 minutes. Add apples and cranberries and continue to cook until apples soften, about 3-4 more minutes. Sprinkle in walnuts, sage, salt and pepper and toss to incorporate. 

Pour the vegetable mixture into the bowl with the cubed bread, and stir. Pour vegetable broth over the mixture, stirring to evenly coat all the bread with liquid. The bread will absorb most of the liquid, but there should be some left. 

Pour the entire stuffing mixture into a greased baking dish and bake for 30 minutes, until stuffing is becoming golden brown and making the kitchen smell delicious.  Pull it from the oven and serve immediately. Enjoy!

NOTES
To reheat, you can place the entire baking dish back into the oven covered in foil, removing the foil about halfway through cooking. Or if you have a microwave, feel free to use that. 

If you don't want to use sourdough bread you can substitute your stale bread of choice.

We're in the full swing of autumn and I'm taking every chance I get to make and eat soup. I love soups of all kinds, shapes, and sizes and will put just about anything into a pot with some vegetable broth. One of my favorite cozy fall soups right now is this super easy Roasted Butternut Squash + Apple Soup. It packs a ton of flavor into a ridiculously easy recipe, and is such a great way to throw some beta carotene-rich butternut squash into your diet! We like to use tart green apples, but you can use whatever apples you have on hand. We also like to blend the soup to an ultra velvety texture in our blender, but keeping some chunks in it is great if that's your style, too. It tastes great paired with naan or crusty bread and a sprinkle of toasted pepitas and nutmeg. Make a batch for dinner tonight or pour it into a thermos and take it for lunch at work all week long. Let's get cooking!

INGREDIENTS
1 teaspoon coconut oil
1 - 3 lb. butternut squash, peeled, deseeded and cut into 1 inch cubes
1 tablespoon coconut oil
2 small yellow onions, chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
2 tart green apples (any apples work though), cored and chopped
4 cups vegetable broth or water
1 teaspoon salt
1/2 teaspoon pepper
​pinch of nutmeg
toasted pepitas, garnish (optional)
sprinkle of nutmeg, garnish (optional)
 
DIRECTIONS
Preheat oven to 400 degrees. Peel and cut butternut squash into 1 inch cubes and place on the parchment paper-lined baking sheet. Drizzle with 1 teaspoon coconut oil and a sprinkle of salt + pepper and bake for about 30 minutes, flipping halfway through. Set aside to cool. 

While squash roasts, heat 1 tablespoon of coconut oil over medium heat in a large pot or dutch oven. Sauté onions and garlic about 5 minutes, until they because fragrant and softened. Toss in carrots and celery and sauté together with the garlic and onions another 2-3 minutes. Toss in apples, vegetable broth and spices and bring to a boil.

​Reduce heat, cover, and simmer for 30 minutes.

Remove from heat, toss in roasted squash, and blend using an immersion blender or (for extra creamy soup) a high-speed blender. Blend in batches, if needed. Pour blended soup back into the pot and serve immediately with toasted pepitas and a sprinkle of nutmeg for garnish. Saves well in the fridge for about a week, and freezes indefinitely. Enjoy!

NOTES
Don't have butternut squash? Substitute any type of squash you like, or use sweet potatoes!

If you love a big glass of green juice to start your day, then good for you! You're already on the right path to getting unrefined nutrients right to your system in one of the healthiest, easiest ways possible. For a lot of people though, green drank has a stigma for tasting like straight up soccer turf. And it doesn't have to! 
In the spirit of honesty, I've made some pretty disgusting green juices. Its all about balance here, people- and this drink has it! It'll make anyone who currently doesn't love green juice, LOVE GREEN JUICE! The apple and pear add some sweetness and the lemon gives it a great citrus kick that cancels out the bitterness of the kale. The celery is more a filler, and since its sweet, it aids in balancing out the sour of the lemon. Plus, celery is water-packed and hydrating, and a great way to sneak in some extra H2O. Not only will this juice nourish you and hydrate you, but it'll make your skin glow and help with digestion. A triple threat! Go get your juicer out, its time to get cozy with kale.

INGREDIENTS
1 small bunch of kale (about 1 packed cup)
1 apple
1 pear
2 lemons
4 celery stalks 

DIRECTIONS
Wash all the produce, then removes the cores from the apple and pear, remove the peel of the lemon, and trim the celery stalks. Run all your veggies through a high-powered juicer (or if you're REALLY fancy, a slow juicer- my dream!) and into a clean glass cup. Drink up! This recipe easily doubles or triples for sharing or making your juice a day ahead. Juice last up to 3 days in an airtight container in the fridge.

And our pumpkin obsession CONTINUES! This time though, we're still recovering from our slight overindulgence in our super sweet  layered Pumpkin Chocolate Fudge. This beautiful, saffron colored juice did just the trick. Packed with  citrus and seasonal pumpkin, this juice will brighten your day...and your skin! The beta carotene in the pumpkin is a powerful antioxidant crucial for normal skin cell development healthy skin tone. The Vitamin C found in the oranges, apples, and lemons not only builds a strong immune system and helps blemishes heal properly but also helps firm & tone skin, prevent free-radical damage, protects skin cells, and prevents signs of aging (like wrinkles!). And the mango? Delicious, yes, but also packed with beta carotene and Vitamin A- giving you that extra soft, smooth skin you CRAVE in this cool fall weather. Plus, what could be easier than cutting up your fruits and letting the juicer do all the work? Except when it comes to washing the damn thing, but that's a whole different story...so let's drink!

INGREDIENTS:
1 small pumpkin, skinned, deseeded, and cubed (about 2 cups)
4 oranges, peeled
2 apples, cored
2 lemons, peeled
1 mango, peeled & pitted

DIRECTIONS:
Prep all fruits by washing, peeling (if necessary), and cutting them. Throw into your juicer a few pieces at a time, being sure to juice the stubborn pumpkin on 'HIGH'. Juice completely into a large container. Serve in two smaller containers, or refrigerate leftovers for up to 3 days. Enjoy!

I know Thanksgiving is right around the corner and your Pinterest is just FULL of recipes for the big day. But surprise- you still have to wake up and cook breakfast before you can even start the undertaking of cooking for everyone else that day! I bet you'd totally forgotten about that. Me too. And last year, I decided to make it easier on myself THIS year. So I came up with this delicious oatmeal bake that you can make the night before and just reheat for morning. Simple, easy, and another great way to use up all of those end of the season apples.
As usual this recipe is vegan, gluten-free (when GF oats are used), and pretty low in sugar content.
This also makes a really wonderful any-other-day-of-the-week meal, but makes the best I-can't-sleep late-night snack. Full of cinnamon, this dish screams FALL and COZY...and a warm bowl of apple-y pecan pie goodness would give anybody something pleasant to dream about.

Ingredients:
3 flax eggs (3 tablespoons ground flax+1/2 cup water)
3 cups GF (or regular) oats
2 tsp baking powder
1 teaspoon salt
3 cups diced apples
3/4 cup chopped pecans, divided
3 cups hemp milk
(or your fave non-dairy milk)
2 teaspoons vanilla extract
1/4 cup turbinado sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Directions:
Preheat oven to 350 degrees.
Begin by mixing together the ground flax and water (flax eggs) in a small bowl; Set aside to let mixture gelatinize and turn to ‘egg’ like consistency, about 5 minutes. While you wait, chop your apples and pecans. Set these aside, too.
In a large mixing bowl, combine the oats, baking powder and salt. Add the chopped apples and 1/2 cup of the chopped pecans. 
In a separate bowl, whisk together the wet ingredients: the flax eggs, milk, vanilla, sugar, cinnamon and nutmeg. Pour into dry mixture, stirring to combine and uniformly distribute the apples and pecans.
Once well mixed, pour into (minimum) an 8x8 glass baking dish. Top with the remaining 1/4 cup of chopped pecans & bake for 25-30 minutes, until the mixture is bubbling and edges have slightly crisped. 
Serve with a drizzle of maple syrup or agave and a little warm milk.
Keep covered in the fridge for about a week. Serves at least 6-8 people. Reheats well in the oven or microwave.
Let's eat!

How much do you associate the flavors of apple & cinnamon with fall?
For me, its a nearly impossible combination to avoid as the temperature drops and the leaves fall. Something about the warm, cozy smell of spicy cinnamon and nutmeg and crisp, sweet baked apples makes me swoon. I love everything about fall in Maine- the leaves changing and falling, tons of squash and pumpkin for dinner, and of course, apple picking in Baileys Orchard.
Apple pies and crumbles are great- just a littttle overdone. Google 'vegan apple pie' and girl, you will be waist deep in results from all over the world in seconds. I wanted something special, and in brainstorming apple blondies, apple crisp, and apple cheesecake crossed our minds. But I am so glad we made this, instead.
I love the simplicity of one pan baking -and using cast iron contributes to iron intake. (As vegans, we tend to run a  little anemic.) Plus, less dishes to wash at the end!
This cake is perfect for fall-themed parties and will definitely be making an appearance on our Thanksgiving table this year. 
We hope it'll be on yours, too!

Deep Dish Apple Cinnamon Skillet Cake Ingredients:
1 cup coconut oil or vegan butter
1 cup sugar
1 cup brown sugar or sucanant
2 flax eggs* or egg replacers
1/2 cup nut milk
1 tsp vanilla
2 cups GF all-purpose flour
(or your favorite blend--we used 1 cup teff & 1 cup white rice flour)
1 tsp baking powder
1 tsp xantham gum
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
3 cups peeled and diced apples
(in my opinion, the crisp, tart ones are best)

*a single flax egg is made by combining 1 tbls ground flax with 3 tbls warm water 
and letting it gelatinize for about 5 minuntes

Directions:
Preheat the oven to 350˚ F. Grease a large cast iron skillet and set aside. We used a deep dish, 9-inch cast iron skillet. This cake doesn't rise a ton, so alternately you can bake the batter in a regular 9-inch or larger skillet and it'll work just fine. Just be sure to adjust the cooking times so it isn't undercooked or overcooked- you can check the done-ness with a toothpick. If it comes out clean, you're good. Any batter on the stick means it needs a little longer.
In a mixing bowl beat together butter or softened coconut oil and sugars until fluffy. Add the “eggs” and whisk until completely combined. Add milk & vanilla; stir until a goopy batter starts to form.
In a separate, medium sized bowl, combine the flour, baking powder, xantham gum, salt, cinnamon, and nutmeg. 
Add dry to wet and combine. Add diced apples and mix well.

Pour batter into pan and bake for 45-55 minutes, until toothpick comes clean. Makes 1 large 9-inch skillet of cake- make as many servings out of that as you like.  Can be served from the skillet and kept on the counter, covered for up to 3 days or in the fridge, covered about 10 days.

Maple Vanilla Glaze Ingredients & Instructions:
1 cup raw soaked cashews
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/3 cup to 2/3 cup water

In a food processor or high speed blender combine cashews, syrup, & vanilla. Begin blending, adding water until desired consistency is reached. Add frosting to cake just prior to serving. Stays saved in the fridge for up to 2 weeks.
Enjoy!