Blueberry-Balsamic Meatball Sandwiches w/Mashers, Mushroom Gravy & Pumpkin Pie


Blueberry-Balsamic Meatball Sandwiches w/Mashers, Mushroom Gravy & Pumpkin Pie ~ From Vegetate, Vegan Cooking & Food Blog

“From a man who’s eaten his fair share? I think it’s all about the… Jesus, what’s the secret to a good meatball? I have no idea. I like a lumpy ball, personally.” Daniel Holzman, Meatball Chef

When we saw the recipe for Blueberry-Balsamic Meatball Sauce with Rosemary in The Vegan Slow Cooker cookbook, page 170, we just had to try it! This is like a slow-cooked, blueberry and red wine sweet-and-sour sauce. What could be better?

We made sandwiches from Nate’s Meatless Meatballs sauteed in the sauce and served on toasted ciabatta with a side of garlic mashed potatoes absolutely drowning in Mushroom Gravy, from The Real Food Daily Cookbook, page 69.

We also had a ton of fresh pumpkin left over after making Fall Harvest Fruit Butter, so we filled a store-bought graham cracker crust with the yummy Pumpkin Pie filling recipe from The Joy of Vegan Baking, page 104, and we baked ourselves a pie.

Fall Harvest Fruit Butter


Fall Harvest Fruit Butter ~ From Vegetate, Vegan Cooking & Food Blog

“I won all the blue ribbons for canning at the state fair.” Loretta Lynn

This is a festive fall treat made from seasonal organic pears, apples, home roasted pumpkin, agave nectar, and warming spices. Another great recipe from The Vegan Slow Cooker, page 33.

This scrumptious fruit butter contains all of the flavors that you associate with autumn. It is the perfect accompaniment to crumpets, English muffins, toast, or even a humble pb&j.

The recipe also says that this can be frozen for future enjoyment, but we decided to go old-school and can this in jars to preserve it. Canning is so easy, fun, and rewarding!

Tofu Bouillabaisse


Tofu Bouillabaisse ~ From Vegetate, Vegan Cooking & Food Blog

“…..all the charming and beautiful things, from the Song of Songs, to bouillabaisse, and from the nine Beethoven symphonies to the Martini cocktail, have been given to humanity by men who, when the hour came, turned from tap water to something with color in it, and more in it than mere oxygen and hydrogen.” – H.L. Mencken

Just in time for autumn… hot & hearty Tofu Bouillabaisse! From one of our most-used cookbooks, The Vegan Slow Cooker, p70. This flavorful recipe eschews the fish ingredients in traditional bouillabaisses (Scorpionfish, Sea Robin, European Conger, Sea Urchins, Octopus, Mussels and Crabs) and instead uses fish-and-sea-friendly tofu, with onions, garlic, fennel, celery, carrots, potatoes, tomatoes, bay leaves, saffron, and lime juice. This is so easy to prepare. All you need to do is chop up all of the ingredients and toss them into your slow cooker, turn your slow cooker on, and 6 hours later you will have a piping hot, luscious, fennel-and-saffron-scented pot of deliciousness.

Soy Chorizo Black Bean Stew


Soy Chorizo Black Bean Stew ~ From Vegetate, Vegan Cooking & Food Blog

This is bar none the best chili recipe that we have ever made, even though according to the the cookbook it is officially a stew. 😉 This is what you dream a can of Hormel chili would be like if it was vegan, organic, and homemade. From The Vegan Slow Cooker, page 62. We soaked our own dry black beans because they are fresher, tastier, and less expensive than canned beans, and by cooking our own beans we avoided exposure to the endocrine disrupting BPA linings they are putting in cans these days, which is always a plus. This stew was perfect with warm tortillas topped with dairy-free butter. We will be slow-cooking this yummy recipe many more times, I am sure!

Let’s Go to India! ~ Chana Saag & Spelt Chapatis

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Chana Saag & Spelt Chapatis ~ From Vegetate, Vegan Cooking & Food Blog

Mmmm, spicy, warming Indian food! There are few things that I enjoy more than fresh chapatis (Indian flat bread) with dairy-free butter and a savory chickpea & greens stew over rice. Chana saag recipe from The Vegan Slow Cooker, page 80. Wheat-free spelt chapatis from ExtraVeganZa, page 137.