Vanilla Pecan Milk Chai Lattes

Vanilla Pecan Milk Chai Lattes

So, by now you all know that I don’t drink regular milk. I do enjoy cheese occasionally, and I love greek yogurt, but regular milk… no matter if it’s just a little, it’s just not my thing (although, my entire family loves it and I’m totally fine with that – to each their own!).

Suffice it to say that I’ve been drinking, baking with, and altogether enjoying non-dairy milk for years, but I had yet to discover how lovely and delicious homemade PECAN milk is until now. This post is in partnership with Pure Leaf Tea Home Brewed Teas because their Chai Tea + homemade pecan milk = perfection. The spices in the tea – cardamom, cinnamon, ginger, and spicy black pepper – work so well with my creamy homemade pecan milk. The milk is deliciously nutty from the pecans and sweetened lightly with maple syrup and vanilla. I’m really trying to embrace fall this year, in case you can’t tell 🙂

Vanilla Pecan Milk Chai Lattes Vanilla Pecan Milk Chai Lattes

I know, homemade nut milks seem fussy, but this pecan milk takes only a few minutes of actual work – I promise. I soaked my pecans for an hour or so, blended them with water, a touch of maple syrup, vanilla and a bit of cinnamon…

Vanilla Pecan Milk Chai Lattes Vanilla Pecan Milk Chai Lattes

… strained it, and that’s it! Soak, blend, and strain! Store it in the fridge until you’re ready to make chai lattes. To make the lattes, heat up the pecan milk and steep it with Pure Leaf Home Brewed Chai Tea.

Take your latte, sit by a window, and enjoy a chilly fall day at home 🙂

Vanilla Pecan Milk Chai Lattes

To help enjoy fall to it’s fullest we’re giving away $50 Gift Cards for Pure Leaf Tea to 5 lucky readers. Leave a comment below telling me how you like to enjoy tea in the fall!

Winners will be chosen at random, the giveaway ends on December 5th and is available to U.S. and Canadian Residents.

Butternut Hummus with Feta & Pomegranates

Butternut Hummus with Feta & Pomegranates

I hope you need a last-minute Thanksgiving appetizer because this butternut squash hummus dip is so insanely good! While I was making it, I couldn’t stop eating it. Now that the leftovers are in the fridge, I can’t walk by the kitchen without grabbing a cracker for a quick swipe.

It’s easy to make, especially if you’re roasting butternut squash for another recipe – just roast an extra cup of cubed squash and swirl this hummus together in no time. It’s thick, creamy, tangy, and nicely spiced from the cumin, coriander, and a bit of cayenne.

Butternut Hummus with Feta & Pomegranates

Now the important part – what REALLY puts this dip over the top is serving it all fancy with feta and pomegranates. The feta adds a nice salty bite and the burst of sweetness from the fresh POM POM pomegranate arils brings such a delicious pop of flavor, as well as a contrast to the feta. Plus that ruby red color is so pretty for the holidays!

Today we’re partnering with POM Wonderful, because we really really love pomegranates and ’tis the season for them (October through December). The little arils not only delicious but they’re packed with fiber and antioxidants. I love the convenience of the little ready-to-eat packs because they’re great for snacking or sprinkling and, let’s face it, I’m sometimes just too lazy to open up whole pomegranates 🙂

Butternut Hummus with Feta & Pomegranates Butternut Hummus with Feta & Pomegranates Butternut Hummus with Feta & Pomegranates

I served my dip with crackers, pita, sliced black radish, and chopped up romanesco – I think the little green romanesco trees look so festive for the December holidays that are just around the corner!

Butternut Hummus with Feta & Pomegranates

Vegetarian Thanksgiving Sides

Vegetarian Thanksgiving Sides

It’s Thanksgiving week! I think we’re up to 17 people that are coming over on Thursday, so, um, yikes! Thankfully, everyone is bringing something so the cooking won’t be so difficult. Like always, I’ll be making the salad and a vegetable side dish or two. In case you’re like me – still deciding what to make – here are some of my favorite vegetarian starters and side dishes!

Click on the images to go directly to each recipe!

Harvest Haven Salad

A gorgeous seasonal salad that’s a great light way to start off the meal.

Harvest Haven Salad

Simple Roasted Beets with Citrus

A simple, bright, and tangy side dish that can be made a day (or two) ahead and  assembled when you’re ready to serve.

Simple Roasted Beets with Citrus

Cauliflower Parsnip Mash with Roasted Garlic

We’ve really enjoyed this spin on mashed potatoes – make this if you love the earthy flavor of parsnips and if you’re looking for something a little bit different than your regular mash.

Cauliflower Parsnip Mash with Roasted Garlic

Butternut Squash & Leek Stuffing

a.k.a, the most colorful stuffing. This recipe is great if you’ve had as much butternut squash as I’ve had lately (that is to say – a lot). It also reheats well, so it’s great for the holiday.

Butternut Squash & Leek Stuffing

Rosemary Maple Corn Muffins

An old favorite – these crumbly vegan muffins are lightly sweet with a nice flavor from the rosemary. Perfect for the meal, or if you have family staying with you and you need a quite bite the next morning.

Rosemary Maple Corn Muffins

Wheatberry Delicata Squash Salad

A hearty fall salad packed with dark leafy greens, squash, apples, cranberries, and wheat berries. This one is on page 255 of our cookbook which (shameless plug) makes a great gift for the holidays!

Wheatberry Delicata Squash Salad

Maple Balsamic Roasted Brussels Sprouts 

Sweet, tangy, roasted brussels sprouts – I love the pop of red onion and the crunch from the pecans.

Maple Balsamic Roasted Brussels Sprouts 

Fig, Feta, and Mint Crostini

Since this roundup is a little squashy (what can I say, I love squash!), I love the idea of serving this sweet little fig appetizer before the big meal!

Fig, Feta, and Mint Crostini

Red Curry Kuri Squash Soup 

If you can’t find a red kuri squash, use butternut squash instead. Make this soup if you’re looking to spice up your dinner table 🙂

Red Curry Kuri Squash Soup 

Kale and Shiitake Mushroom Stuffing

It’s a toss up whether I love this stuffing more than the butternut squash stuffing that’s pictured higher in this post. Mushrooms, sage, bread… mmm.

Kale and Shiitake Mushroom Stuffing

Simple Lemon Green Beans  

This one is great if you need just one more vegetable to round out your meal. These green beans are tossed with garlic, olive oil, and lots of lemon. A great green vegetable next to the stuffing and mashed potatoes.

Simple Lemon Green Beans  

Roasted Delicata Squash with Apples and Sage

If you haven’t given delicata squash a try – give this recipe a go. I love delicata because the skins don’t have to be peeled, which makes this recipe so easy to put together.

Roasted Delicata Squash with Apples and Sage

Avocado & Quinoa Stuffed Acorn Squash

A great main course if you’re doing an all-veggie Thanksgiving. Or get small acorn squash and serve these as a side. This dish definitely has a southwestern flair – filled with green chiles, black beans, spices, and avocado.

Avocado & Quinoa Stuffed Acorn Squash

Creamy Roasted Cauliflower Soup

One of my favorite soups and there’s no actual cream involved because the cauliflower itself blends up so nicely.

Creamy Roasted Cauliflower Soup

Vegan Cauliflower Mashed Potatoes

These are half potato half cauliflower, not half butter like most mashed potatoes, but your guests won’t know it!

Vegan Cauliflower Mashed Potatoes

Happy Thanksgiving everyone!

Homemade Apple Crumble Pie (vegan)

Homemade Apple Crumble Pie (vegan)

Hi all, this is Jeanine’s husband Jack and, well, it’s fall. We all know what that means… pie! Lots of it.

Pie was a fixture for my holiday meals growing up. My mom made it, my sister made it, I’m pretty sure most of the family made it. There was always more than enough pie to go around. Of course, there was one person who never, ever made pie. Me.

It turns out that Jeanine had a similar story – all of the pie she ate was made or brought by other people. This felt like a perfect project for our partnership with Wolf and their Reclaim the Kitchen initiative. The goal of Reclaim the Kitchen is to inspire people through practical meal ideas and tips to get in the kitchen and spend quality time with loved ones by preparing and enjoying food together. What’s fun about this recipe is that we split the pie responsibility in half – I did the crust, she did the filling, and it’s great to see both of our hard work come together to make homemade pie from scratch.

Homemade Apple Crumble Pie (vegan) Homemade Apple Crumble Pie (vegan)

While pumpkin pie might be more popular at this time of year, Jeanine has a soft spot for soft apples, so our filling choice was quickly decided. As for the crust, we tried a few different versions. We found that we preferred the flakiness of a crust made with coconut oil over butter. Also, to make it a bit more wholesome we opted for half whole-wheat pastry flour and half all-purpose flour. So we somehow stumbled into making a vegan apple pie.

Homemade Apple Crumble Pie (vegan)

I have to admit – I was a bit intimidated by the crust. People talk about a lot of things that can ruin a pie crust, and reading pie crust recipes makes it sound like a really stressful experience. Well, it doesn’t have to be. At the end of the day, pie dough is just dough. If (when) there’s a hole or a thin spot, just tear off dough from somewhere else on the pie and patch it up. If (when) you set it in the pie plate and it’s not perfectly centered, just slide it. If (when) there’s a crack, just push the dough together. Thinking about it like this took much of the stress away.

Homemade Apple Crumble Pie (vegan)

While I was testing out my first pie crust (yes, I baked a pie crust with no pie), Jeanine worked on her filling. She kept it super simple and sliced up a bunch of apples (feel free to peel them if you like), tossed them with lemon juice, vanilla, and just a bit of maple syrup. Instead of a top crust, she made an oat crumble with lots of cinnamon and nutmeg.

Homemade Apple Crumble Pie (vegan)

So here you have it – our first homemade blog pie. Thanksgiving here we come!

Homemade Apple Crumble Pie (vegan)

A Friends Giving Menu

A Friends Giving Menu

Thanksgiving is next week, which means this weekend is for Friendsgiving! What I love about Friendsgiving is that it’s more than ok to change up T-giving traditions – to keep the ones you like and ditch the ones you don’t (bye bye canned green bean casserole!). To celebrate, I’ve put together a menu of some of my personal favorite recipes that I think will be perfect for the occasion.

But before we get there, we should always remember that you can’t have a “Friendsgiving” without “giving.” To that end, and to help bring more food to more people this holiday, we’re partnering with ALDI who is teaming up with Venmo, and Feeding America to add a new tradition of giving to your Friendsgiving celebration. See that cute turkey hand emoji up there? Every time the Turkey Hand is shared on Venmo this November, ALDI will donate 10 meals to Feeding America to help people in need, up to one million meals(!!!).

The emoji, inspired by the nostalgic childhood craft, symbolizes the essence of Friendsgiving: sharing and giving. To activate an ALDI donation with your Venmo payment, use the Turkey Hand emoji in your payment note. You can select the Turkey Hand emoji from the emoji picker or type in the word “Friendsgiving” and the Turkey Hand emoji will autocomplete.

Now for the menu!
(Click on each image to go to the recipes)

Sweet Potato Avocado Tartare

I love this little appetizer – it’s like mini avocado toasts but on sweet potato rounds.

Shredded Brussels Sprout Apple Salad (pictured at the top of the post)

Every Love & Lemons menu needs a salad, and this is my favorite one to bring and share. Skip the apples (or slice and add them at the last minute) and it can be made the morning before your event.

Sweet Potato Avocado Tartare

Spiced Up Fall Squash Salad

I shared this one a few weeks ago and it’s been a hit at my fall gatherings ever since – you just can’t go wrong with butternut squash, pomegranates and goat cheese during this time of year!

Spiced-Up Fall Squash Salad

Twice Baked Sweet Potatoes with Broccoli

Not your traditional marshmallow sweet potato casserole – this one is delicious AND happens to be good for you.

Twice Baked Sweet Potatoes with Broccoli

Butternut Squash Black Bean Enchiladas

Because it’s my party, I can have Thanksgiving Enchiladas if I want to. 🙂 So can you!

Butternut Squash Black Bean Enchiladas

Balsamic Roasted Brussels Sprouts

This is my favorite way to prepare Brussels sprouts. A touch of maple, tangy balsamic, cranberries, pecans, and roasted red onions for pop.

Balsamic Roasted Brussels Sprouts

Vegan Pumpkin Pie Parfaits

These are like pumpkin pie, but require only a fraction of the work! Plus they’re ADORABLE.

  Vegan Pumpkin Pie Parfaits

Happy Friendsgiving everyone!

And sincerest thanks to the sponsor of this post, ALDI, both for allowing us to take part in this great act of generosity and for creating such a fun, great way to give! Don’t forget to use that turkey hand emoji!