roasted chickpea ratatouille

Roasted Chickpea Ratatouille / @loveandlemons #vegan #glutenfree

Everyone loves a one-pot meal. Personally, I’m a huge fan of the one-pan meal. Arrange everything onto a baking sheet, have a glass of wine, and let the oven do the work.

Roasted Chickpea Ratatouille / @loveandlemons

Start with a good assortment of late summer veggies. (p.s. how cute are those little round squashes?). Chop your eggplant, squash and tomatoes so they’re roughly the same size (about 1-inch pieces).

Pile everything onto a baking sheet – this time, it’s ok if things are little crowded. Normally, you’d want more space between your vegetables but you want your ratatouille to be a little juicy, so this works.

Roasted Chickpea Ratatouille / @loveandlemons

Add a dash of oregano or herbs de provence. Roast until golden, then add a splash of white or red wine vinegar (this gives a nice zing)… toss, and roast just a little longer.

Serve with crusty bread, (or in this case I heated up some leftover millet).

Roasted Chickpea Ratatouille / @loveandlemons

gluten free blueberry banana muffins

Gluten Free Blueberry Banana Muffins / @loveandlemons

Bananas are one of the few foods I really don’t like. Bananas and cantaloupe, in case you were curious. Banana bread, however, is one of my favorite things ever. And because I’m impatient, I often make it in muffin form. Eighteen minutes is long enough to wait, don’t you think?

Gluten Free Blueberry Banana Muffins / @loveandlemons

These are gluten free but you wouldn’t know it. In fact, I didn’t even tell Jack until after he had already inhaled three. I used Pamela’s Gluten Free Baking & Pancake Mix and the texture came out just perfect. The flavor – sweet and banana-ey…everything you’d want in a muffin, gluten free or not. I added blueberries, but you could try chopped walnuts or even chocolate chips.

Gluten Free Blueberry Banana Muffins / @loveandlemons Gluten Free Blueberry Banana Muffins / @loveandlemons

red pepper recipes

Red Pepper Recipes / @loveandlemons

I realize we’re at the beginning of pumpkin latte season, but I still have lots of late summer produce – eggplant, summer squash, and peppers of all shapes and sizes. Here’s a little roundup of some of my favorite red pepper recipes, plus a few that are on my to-make-soon list. As always, feel free to suggest some of your favorites!

Stuffed Peppers with Chipotle Cashew Cream (pictured)

Roasted Tomato Gazpacho w/ Anaheim Peppers (pictured)

Grilled Veggies with Romesco Sauce

Couscous & Herb Stuffed Red Peppers

Roasted Red Pepper White Bean Spread

Sweet Pepper Panzanella

Mango Red Pepper Orzo Salad

Linguine with Roasted Red Peppers from Alexandra Cooks

Roasted Red Pepper Pasta from What’s Gaby Cooking

Homemade Harissa from Half Baked Harvest

Hazelnut Romesco from The Tasting Table

Piquillo Peppers Stuffed with Goat Cheese by José Andrés on Epicurious

butternut squash & tart cherry quinoa

Butternut Squash and Tart Cherry Quinoa Salad / @loveandlemons

My mom loves to clip articles. Newspaper clippings, magazine clippings, stories, recipes – sometimes they come in the mail, sometimes she saves them up for a visit. A couple of years ago she brought me a recipe for a couscous salad clipped from Edible Michiana that was similar to this one. We made it, loved it… then later I lost it. But I could never get this sweet & savory flavor combo out of my mind so I’ve been making versions of it ever since.

Butternut Squash & Tart Cherry Quinoa Salad / @loveandlemons

The original recipe used couscous but I used quinoa here because it’s the grain I usually have on hand. I tossed it with roasted butternut squash, feta cheese and dried tart cherries for a sweet & tangy pop of flavor. They perfectly balance the warm, savory flavors that are going on here.

Butternut Squash & Tart Cherry Quinoa Salad / @loveandlemons Butternut Squash & Tart Cherry Quinoa Salad / @loveandlemons

While the butternut squash is roasting in the oven, make your dressing. I slightly warm some olive oil and mix in apple cider vinegar, sage, honey and cinnamon. I promise – once you toss the sage in, your kitchen will instantly smell like fall… it’s just so warm and cozy.

Butternut Squash & Tart Cherry Quinoa Salad / @loveandlemons

whole wheat vegan waffles

Whole Wheat Vegan Waffles / @loveandlemons

Fall happened for me last night. I stepped off the plane at Midway Airport (in shorts) and immediately thought “they really have the AC blasting here.” Until I realized, oh wait, that’s just Chicago.

As I write this, I’m sitting in the kitchen I grew up in (with a few sweaters on), thinking about some of my warmest fall memories… Saturday mornings with pancakes and waffles are definitely at the top the list. Crisp cool air, hot waffles… and most likely the Muppet Babies on TV in the background.

Whole Wheat Vegan Waffles / @loveandlemons Whole Wheat Vegan Waffles / @loveandlemons

These are great right off the waffle iron, but lately (especially because I’ve made so many test batches), I’ve been freezing the extras for easy-waffling any day of the week. Let them thaw just slightly and them pop them in the toaster. Because sometimes you want a waffle on a Wednesday.

Whole Wheat Vegan Waffles / @loveandlemons Whole Wheat Vegan Waffles / @loveandlemons

These are made with whole wheat pastry flour, which I love because it’s whole grain but not too dense. I used my non-dairy milk of choice – Almond Breeze with a squeeze of lemon (to create a vegan “buttermilk” flavor). They’re soft on the inside, crisp on the outside, and are best with maple syrup and tons of fruit!

Whole Wheat Vegan Waffles / @loveandlemons

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