Easy Vegan Apple Crisp

Easy Vegan Apple Crisp / loveandlemons.com

Happy Saturday, friends! Fall is in the air, and although it’s not exactly crisp outside here, I’ve made crisp inside to make up for it.

Apple crisp is hands down my favorite fall dessert. I love apple pie too, but I love it more when other people make it for me. This crisp recipe is simple and straightforward – you can mix everything together and get these little guys into the oven in no time. (You can even mix the crumble part ahead of time).

Easy Vegan Apple Crisp / loveandlemons.com

To make these vegan, I used coconut oil instead of butter and scooped vegan ice cream on top. These can also be made gluten free if you use oat flour (see notes below). And if you don’t have mini copper cocottes (p.s. how cute are those?!) – no worries, you can bake them in small ramekins or an 8×8 baking dish.

Easy Vegan Apple Crisp / loveandlemons.com

The Mini Copper Cocottes were kindly provided by Williams Sonoma as part of their founder Chuck Williams’s 100th birthday celebration. Happy Birthday Chuck!

Stuffed Spaghetti Squash

Stuffed Spaghetti Squash / loveandlemons.com

And just like that, it’s squash season again!

Admittedly, until last year, spaghetti squash was not my favorite. I think butternut gets all the fall glory and poor spaghetti squash, well, it’s just inaccurately named. The name implies that you can sauce it up and twirl it with a fork – and if that’s what you’re craving, maybe go check out one of these recipes.

If you’re up for roasted squash strands fluffed up with a fork and stuffed with delicious things, then keep reading!

Stuffed Spaghetti Squash / loveandlemons.com

I had this small-ish spaghetti squash that was the perfect size to serve as “bowls” for two individual servings. The filling here is what you might stuff into a burrito bowl: black beans, roasted tomatoes, corn, pepitas and avocado. Instead of sour cream, I served it with this delicious cashew cream that’s blended with cilantro and roasted poblano.

So to recap: this is vegan, gluten free, and still not pasta.

Stuffed Spaghetti Squash / loveandlemons.com

This recipe is super easy but the longest part is waiting for everything to roast. Pour yourself a glass of wine (or two), check your instagram, talk to your husband – occupy yourself for about an hour (make the sauce) – and then stuff and serve!

Stuffed Spaghetti Squash / loveandlemons.com

Chipotle Apple Sweet Potato Salad

Roasted Chipotle Apple Sweet Potato Salad / loveandlemons.com

This is my new favorite salad… and I don’t throw words like “favorite” or “best ever” around lightly. You may have noticed that I love roasted sweet potatoes in just about any salad (as evident herehere, and here) but this combination – with roasted tomatoes, roasted apples, corn, and a tangy/smoky chipotle dressing – was so good that I made it for dinner two nights in a row.

Roasted Chipotle Apple Sweet Potato Salad / loveandlemons.com

The first night, I made this as a lazy-girl dinner. Jack was out of town so for an easy “by myself” dinner I decided to roast the things (pictured above) that had just arrived in my Farmhouse Delivery box. I made a quick (yet super delicious!) dressing and tossed it all together with toasted pepitas for crunch.

The second night, I was so excited to recreate it for Jack because I just couldn’t get it out of my mind. Am I the only person who goes to bed dreaming of things like sweet potatoes and apples?

Roasted Chipotle Apple Sweet Potato Salad / loveandlemons.comRoasted Chipotle Apple Sweet Potato Salad / loveandlemons.com

In my humble opinion, this is late-summer-early-fall produce perfection. Be sure to make this while you can still find a few cherry tomatoes in season!

Veggie Tacos with Avocado-Tomatillo Sauce

Roasted Vegetable Tacos with Creamy Avocado Tomatillo Salsa / loveandlemons.com

I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.

The plan was to make something similar to this creamy poblano enchilada sauce, but using avocados, pepitas, spinach and tomatillo salsa instead (see below, you can use store-bought salsa if you don’t have tomatillos). The end result? It’s like a tangy creamy pesto and I couldn’t stop eating it straight from the food processor with a spoon.

It’s so fresh and bright and I knew I’d wreck it if I tried to cook it. So taco night it was – with extra green sauce on the side.

Creamy Avocado Tomatillo Salsa / loveandlemons.com

I roasted patty pan squash, eggplant, a red pepper, and cherry tomatoes. But you can roast whatever vegetables you have – anything goes. If you’re craving fall foods, roasted sweet potatoes would be delicious here instead. I stuffed my tacos with black beans and topped them with serrano slices and a little cotija cheese. Skip the cheese if you’re vegan, (it’s not all that necessary).

Roasted Vegetable Tacos with Creamy Avocado Tomatillo Salsa / loveandlemons.com

This taco recipe serves about two with lots of extra sauce – double your taco count to serve four. Or save the leftover sauce and eat it yourself the next day.

Roasted Vegetable Tacos with Creamy Avocado Tomatillo Salsa / loveandlemons.com

Healthy after school snacks

Healthy After School Snacks / loveandlemons.com

Ok, so I don’t go to school nor do I have a child that goes to school… BUT I still have a healthy appetite for a good snack once 3pm rolls around. Here are some of my favorite heatlhy/healthier go-to treats… If you’re packing lunch boxes, some of these will work there too:

Healthy After School Snacks / loveandlemons.com

Vegan Chocolate Chip Cookies
(these are made with coconut oil!)

Strawberry Avocado Toast
(use other fruits if you don’t have strawberries)

Maple Walnut Granola

Peanut Butter Crispy Treats
(a healthier no-marshmallow vegan version)

Rainbow Smoothies

Healthy After School Snacks / loveandlemons.com

Carrot Hummus
(not sure if your kid will eat collards, but the hummus recipe is tasty)

Almond-ella spread
(like nutella but not)

Chocolate PB&J Cups

Pistachio Cranberry Cookies
(a favorite from Amy Chaplin’s book)

Happy snacking!

Healthy After School Snacks / @loveandlemons