Tag Archives: Fall


Fall Harvest Salad

Thanksgiving is almost here and to balance all the heavy starchy yummy food that are bound to fill your tummies, how about you dive right into this Fall Harvest Salad dressed in a tart, slightly sweet dijon tahini dressing.

Taste the rainbow!

Fall Harvest Salad

I really love the slight crunch and sweetness from the pomegranate seeds. The bright ruby color also compliments the orange from the butternut squash, for all of you that are highly into making sure the Thanksgiving dinner buffet table looks very festive.

Fall Harvest Salad

1/2 Butternut Squash, peeled and cut into cubes
1/4 cup pomegranate seeds
1 cup packed spinach
1 cup romaine lettuce, chopped
1/4 cup candied walnuts*
handful sunflower seeds, optional
1/4 tsp cumin
salt and pepper, to taste

Preheat oven to 400 degrees. Lightly toss butternut squash with sunflower oil, season with salt, pepper and cumin and transfer to a baking pan. Bake for about 15-20 minutes until tender. Cool completely before plating.

Begin to plate spinach, lettuce and top with pomegranate seeds, roasted butternut squash, candied walnuts*, sunflower seeds and top with Dijon Tahini Dressing (recipe below).

Dijon Tahini Dressing:
2 tbsp Sunflower oil (or extra virgin olive oil)
1/2 Dijon mustard
1/2 tbsp tahini
1/2 tbsp agave
juice of half lemon
salt and pepper, to taste

Vigorously whisk ingredients together until mixture thickens. Keep in the refrigerator until ready to serve with the salad.

*Candied Walnuts
1/4 cup walnuts, roughly chopped
1/2 tbsp Earth Balance butter
1/2 tbsp agave

Heat pan on medium high and melt the butter. Add walnuts and toast for about 2 minutes. Slowly add agave and stir until for another minute or two to caramelize the walnuts.

Happy Harvest, EnJoy!

xoxo Sarah

w/warm garlic mushroom butter sauce

2 Cheese Pumpkin Ravioli w/warm mushroom garlic butter sauce

This recipe has to be my all time favorite creation yet! I couldn’t wait another day to share this with you all and hope you enjoy it as much as I did. Who doesn’t like a nice, hearty pumpkin recipe during the Fall anyhow?
Here’s another recipe with some leftover cauliflower ricotta cheese (from Nomyourself) I used in my Butternut Squash Mac n’ No Cheese earlier this week.

The melted gooey chunks of cream cheese compliments very well with the various  explosion of flavors from spices used in this recipe. This is best served immediately, with a homemade warm mushroom garlic butter sauce smothered on top.
(*Recipe below)

Warm Mushroom Garlic Butter Sauce

*Warm Mushroom Garlic Butter Sauce
2-3 fresh large mushrooms, sliced
2 tbsp Earth Balance butter
1 tbsp garlic, minced
1 bay leaf

Melt the butter in a small pot on medium-high heat. Add garlic and saute for a minute or two. Add the bay leaf and stir for another minute. Then add mushrooms and cook until tender and shrinks in size, stirring occasionally for 5 minutes. Set aside and keep warm.

*Yields a dozen ravioli

24 dairy-free wonton sheets
Pumpkin Filling:
1 cup organic pumpkin
¼ cup cauliflower ricotta cheese
¼ cup Tofutti cream cheese
¼ tsp garlic powder
¼ ground nutmeg
salt and pepper to taste
dash Sriracha or hot sauce, optional



2 Cheese Pumpkin Ravioli



In a large mixing bowl, combine all the pumpkin filling ingredients except the cream cheese and mix until well incorporated. Add the cream cheese making sure to leave some pieces chunky. Set aside.

Lay 12 wonton sheets down on wax paper and spoon in about 1 tbsp of the filling mixture to the center. Grab a small bowl of water to use as “glue” and seal the bottom layer of the ravioli with a new sheet. Just like a pillow. Make sure not to drench the edges as they will tear and fall apart.
Tip: gently press towards the center so there are no air bubbles.

In a large pot or deep pan, bring 5 cups  of water to a boil. Gently drop half of the ravioli one piece at a time and cover. Cook for about 3-5 minutes, occasionally stirring to make sure the pieces to don’t stick together. Once the ravioli is fully translucent, they are done. Using a slotted drainer spoon, GENTLY scoop each piece onto a plate and serve with the warm mushroom butter sauce on top.

2 Cheese Pumpkin Ravioli w/warm mushroom garlic butter sauce

Pumpkin Ravioli w/warm mushroom garlic butter sauce

xoxo Sarah

from Ahnestveggie.com

Power Persimmon Date Smoothie

Stumbled upon these beautiful persimmons at the Santa Monica Farmers Market last weekend and instantly brought me back to my childhood days in Maryland! My mom would buy cases of this fruit from the Asian Food Market and made my sister and I eat them all the time. To the point that I started to actually hate them. Of course taste buds changed now as I got older. The orange-reddish color reminds me of the Fall leaves and lightens my mood for the holiday season!

Persimmon should be eaten when fully ripened. The color of the skin should appear transparent and when touched, the outer shell should be soft. Just think of it like a banana…you wouldn’t eat a unripe green banana.

Dates are a natural sweetener, along with a ripened banana so don’t get fooled by the color! This was so delicious, sweet and filling!

Power Persimmon Date Smoothie


2 cups almond milk
1 cup spinach
6-7 Medjool dates
1 frozen banana
2 tsp flax seed
1 persimmon, quartered


Combine all ingredients in a blender and blend on high for about 2-3 minutes. You want to make sure all the date pieces are thoroughly broken.

*If you’re not a banana lover, (like my sister) you may always sub out the frozen banana and add another persimmon. Throw in a few ice cubes as well to make the smoothie frothy and cold.

Power Persimmon Date Smoothie

Power Persimmon Date Smoothie
Enjoy !xoxo Sarah

Cauliflower Ricotta Cheese

Butternut Squash Mac n No-Cheese (v)

Thanksgiving is upon us and what better way to celebrate then creating  two sides, smothered butternut squash and macaroni and cheese, into one amazing dish? This all time favorite side dish is filled with buttery, cheesy goodness with half the fat. Most importantly Ahnestly vegan! I was inspired by my fellow Maryland blogger, Nom Yourself, and incorporated her amazing cauliflower ricotta cheese recipe ( I know…WHAT?!)

Cauliflower ricotta cheese

Cauliflower ricotta cheese from Nomyourself.com

1/2 packet rotini pasta
1 medium butternut squash, cut into chunks
1/2 cup cauliflower ricotta cheese
1/2 cup cashew cheese
2 ½ almond milk, plus ¼ cup
*Homemade breadcrumbs
salt and pepper to taste

*Homemade Bread Crumbs Directions: I used Ezekiel sesame seed bread loaf and toasted 2 pieces on 375 degrees for about 20 minutes (10 minutes per side) or until both sides were equally brown and crispy. Place bread in a food processor and pulse until most of the pieces are crumbly.


Bring pasta to a boil and cook until al dente. Drain and set aside

In a separate pot, add 2 1/2 cups almond milk and cut squash and bring to a boil on medium heat. Cover the pot and cook until squash is fork tender. Add salt and pepper to taste. If you like a little kick and are from Maryland like me, add a dash of Old Bay seasoning. Occasionally stir the mixture, so the milk does not burn the bottom of the pot.

Add remainder ¼ cup milk, bring to a boil until thickened. Then, add both homemade vegan cheese and toss a few times to fully incorporate. Make sure not to over mix the mixture as it will toughen and you will end up with a very dry mac n “no-cheese” dish. Toss in cooked pasta and give another stir to coat the squash-cheese mixture. Transfer to a baking dish.

Preheat oven to 350 degrees. Sprinkle some bread crumbs on top of the mac n’ no cheese dish. Bake for about 10-15 minutes. Serve hot and for a little something extra on a bed of lightly dressed kale.

Butternut Squash Mac n No Cheese

More vegan Thanksgiving recipes to come!

xoxo Sarah