Pumpkin goes savory in this week’s meal plan!. Squash is in season now and adds a gentle sweetness to your Sunday afternoon stew and quick weeknight pasta.
If you make any of these dishes, snap a photo and tag us #feedfeed @thefeedfeedon Instagram for a chance to be featured. Happy cooking!
What's more comforting than a bowl of creamy broccoli cheddar soup? This vegan version subs cashews and nutritional yeast for a dairy-free alternative. Bonus points if you serve this in a bread bowl!
These stuffed acorn squash are the perfect thing to help you dive right into fall! Filled with legumes, rice, chipotle and baked, they're a delicious and nourishing dinner. Top it off with a vegan chipotle aioli and sliced avocado!
Seasoned tofu makes an impressive stand-in for meat in these vegan Philly-inspired “cheesesteaks”. Did we mention they are slathered in peperoncino ranch?
It’s not fall until we’ve made butternut squash mac and cheese! This creamy vegan version is made with squash, cashews, and nutritional yeast for a rich sauce without the dairy.
Swirl this spiced butter in your oatmeal, yogurt, dollop it on top of waffles, pancakes or simply spread it on a piece of toasted bread. This butter is packed with all the flavors you love of Fall!
Mala, the signature flavor of Sichuan cuisine means "spicy and numbing". With a mix of 11 potent herbs and spices, including Erjingtiao chili and the prized "Tribute" Sichuan pepper, this blend is as versatile on roasted vegetables and potatoes as popcorn and micheladas.
New to our Shop! Upstate New York is a perfect region for garlic growing. The garlic flower, or scape, has little to do after being cut off to let the underground bulb grow big. Atina Food’s deliciously fun and crunchy scape pickle is created with all local NY scapes and their own combinations of immune boosting flavorful spices. Top a pizza or rice bowl, or spoon into sauces and dressings for a garlicky pop!
