harissa spiced fall veggie pitas

harissa spiced fall veggie pitas / @loveandlemons

I make a lot of impromptu tacos. We not only have taco Tuesdays around here, but sometimes taco Wednesdays and/or taco Thursdays. When I’m looking for something quick I usually reach for tortillas, no matter what day of the week it might be. I keep them in the freezer so they’re always ready.

Except this particular night – no tortillas, but I had some sprouted pitas. This wasn’t originally going to be a post, but these turned out so pretty and delicious. And who doesn’t need a quick dinner idea?

harissa spiced fall veggie pitas / @loveandlemonsharissa spiced fall veggie pitas / @loveandlemons

I roasted chopped sweet potatoes and zucchini and tossed them with dried harissa spice. If you can’t find dried harissa (I have a jar of it from Whole Foods) you can use it in paste form. If that’s not convenient for you, see the notes at the bottom of the recipe for some other alternatives.

I mixed in diced avocado because I just love avocado… and a sprinkle of hemp seeds for protein. I also made a quick spiced yogurt sauce to bring it all together.

harissa spiced fall veggie pitas / @loveandlemons

fig & arugula salad w/ pistachio pesto

Fig and Arugula Salad w/ Pistachio Pesto / @loveandlemons

A few weeks ago, I made this in pizza form… since then, I haven’t been able to get the ingredient combination out of my mind. I knew it was destined to become a really great salad, so here we have it - a late summer/early fall salad with figs, arugula, balsamic, pistachios and a few dollops of pistachio pesto.

Fig and Arugula Salad w/ Pistachio Pesto / @loveandlemons

Instead of ricotta, I tore creamy pieces of burrata and added some diced avocado. (Just skip the cheese if you’re vegan – this is indulgent enough without it). For me, this salad hits every note a good well-rounded salad should – sweet, salty, creamy & crunchy, with a nice peppery bite from the arugula.

Fig and Arugula Salad w/ Pistachio Pesto / @loveandlemons

Today, I’ll keep this post short and sweet – but check out this fun interview I did last week on Get the Gloss.

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

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

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 / @loveandlemonsWhole 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 / @loveandlemonsWhole 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 / @loveandlemonsGiveaway is now closed, thanks to everyone who participated in the survey!