Some of my favorite warm & spicy recipes for fall (clockwise from top left in photos):
- Sherried Kabocha Soup with Spiced Pepitas from Vegetarian Times. This soup is incredible: creamy but not heavy, full of squash flavor with a sprinkling of spicy pumpkin seeds that are so delicious on their own.
- Ginger Cinnamon Caramels from Apartment Therapy’s The Kitchn. I replaced the heavy cream, butter, and ginger extract with equal quantities Wildwood soymilk creamer, Earth Balance margarine, and ground ginger powder.
- Soy-Glazed Squash from Better Homes and Gardens. This makes for a zingy appetizer or vegetable side dish.
- Applesauce Spice Bars from Good Eats ‘n Sweet Treats. I replaced the butter and eggs with Earth Balance margarine and 2 tsp cornstarch. These were positively scrumptious, but mine turned out too moist and gooey (yum) to be actual bars. Be sure to bake them long enough; the center of the pan should not still look like batter. These taste better the next day.