🍫 Chocolate Peanut Butter Fudge

This recipe came together on a whim. My son asked me to make peanut butter bars one evening, but I didn’t have all the ingredients on hand. Instead of scrapping the idea, I looked at what I did have: peanut butter, chocolate, and maple syrup. A few quick steps later, this creamy, rich Chocolate Peanut Butter Fudge was born. It’s no-bake, ready in minutes, and the perfect way to satisfy those last-minute dessert cravings.

✨ Ingredients

• 1 cup creamy peanut butter (unsweetened, natural or no-stir both work)

• 1 ½ cups Enjoy Life dairy-free semi-sweet chocolate chips

• 2–3 tbsp maple syrup (or agave)

• Pinch of flaky sea salt (optional, but highly recommended)

🥄 Instructions

1. Melt the chocolate – In a microwave-safe bowl, heat chocolate in 20–30 second intervals, stirring until smooth (or use a double boiler).

2. Mix it up – Stir in the peanut butter and maple syrup until silky smooth.

3. Pour + set – Line a small square dish (8x8 or loaf pan) with parchment. Spread the fudge mixture evenly.

4. Top with salt – Sprinkle flaky sea salt over the top.

5. Chill – Refrigerate for at least 1–2 hours, until firm.

6. Slice + enjoy – Lift out with the parchment, cut into squares, and serve.

🌿 Kelly’s Notes

• Swirl in an extra spoonful of peanut butter before chilling for a marbled look.

• Store in the fridge for up to 1 week or freeze for up to 2 months.

• Perfect for school lunches, after-dinner treats, or holiday platters.

Sometimes the best recipes come from improvising. This fudge has already become a family favorite—and I hope it becomes one of yours too. If you make it, tag @kellysgreenkitchen_ so I can see your creations! And don’t forget to sign up for my newsletter for more quick, flavor-packed vegan recipes.

Vegan Linguine à la Vodka (with Palmini)

Creamy, rosy, dairy-free vodka sauce tossed with gluten-free hearts-of-palm linguini. Weeknight easy, restaurant energy.

POV: the kitchen suddenly smells like a cozy Italian trattoria. Candlelit vibes, glossy twirls, and a silky dairy-free vodka sauce—paired with gluten-free Palmini linguine so you get that restaurant moment on a weeknight. 🍝🕯️

Ingredients

• 2 cans Palmini linguine, well-rinsed (optional: 10-min warm water soak, drain)

• 2 tbsp olive oil

• 1 small shallot (or 1/4 onion), finely minced

• 3 cloves garlic, thinly sliced

• 1/2 tsp red pepper flakes

• 2–4 tbsp vodka

• 1 1/2 cups crushed tomatoes (or passata)

• 1 tsp dried oregano + pinch sugar

• Creamy mix: 1/2 cup unsweetened dairy-free yogurt + 2–4 tbsp plant milk (whisk smooth; optional 1 tsp cornstarch for extra stability)

• 2 cups baby spinach

• Optional add-in: 1 can butter beans, rinsed (15 oz)

• Sea salt & black pepper

• To finish: fresh basil, drizzle of olive oil, vegan parm (optional), lemon zest (optional)

Directions

1. Sauté. Warm olive oil in a wide skillet (med). Sauté shallot 2–3 min until translucent. Add garlic + red pepper flakes; cook 30–60 sec until fragrant.

2. Vodka. Splash in vodka; simmer 60–90 sec to soften the sharpness.

3. Tomatoes. Stir in crushed tomatoes, oregano, and a pinch of sugar. Simmer 6–8 min to reduce and concentrate (no tomato paste needed).

4. Make it creamy. Lower heat to low. Whisk yogurt + plant milk (add cornstarch if using). Temper by whisking in a ladle of hot sauce, then slowly stir the mixture back into the pan. Keep it hot but do not boil. Season to taste.

5. Greens first. Fold in spinach to wilt.

6. Optional protein. Add butter beans and warm 1–2 min.

7. Toss. Add Palmini; toss just 1–2 min to warm (don’t overcook).

8. Finish. Off heat, add basil, black pepper, a drizzle of olive oil, and vegan parm. Lemon zest if you like.

Tips

• No alcohol? Swap vodka for 1–2 tsp lemon juice or white wine vinegar for brightness.

• Tangy balance: If the sauce reads tangy (tomato + Palmini), round with 1–2 tsp nutritional yeast or a small drizzle of olive oil.

• Texture tip: Rinsing Palmini well (and a quick warm soak) softens the hearts-of-palm bite while keeping a pleasant twirl.

Kelly’s Notes (make it yours)

• Veggie swaps: Peas, artichoke hearts, roasted red peppers, or zucchini ribbons are all 💯.

• Umami boosters: 2 tbsp finely chopped sun-dried tomatoes or 1 tsp white miso stirred into the tomato base.

• Make-ahead: Sauce keeps 3–4 days in the fridge; rewarm gently (don’t boil) and toss with fresh Palmini.

• Olive oil moment: Finish with your favorite fruity EVOO for that trattoria sheen.

Ingredient Spotlight: Palmini

Palmini is made from hearts of palm, naturally gluten-free and lower-carb than traditional pasta—perfect for a light but satisfying twirl. It drinks up sauce beautifully, so the dairy-free vodka sauce really shines.

✨ You get can 20% off Palmini products if you use my code: KELLYSGREENKITCHEN20.

FAQ

Can I use coconut milk instead of yogurt?
Yes—use 1/3–1/2 cup full-fat coconut milk. Keep heat low to prevent splitting.

What if I only have plain tomato sauce?
Use ~1 1/2 cups. Still reduce 5–6 min to concentrate before adding the creamy mix.

Kid-friendly heat?
Skip or reduce chili flakes; add at the end to your bowl.

Serve with a simple arugula salad, a mocktail with lemon, and a shower of basil. If you make it, make sure to tag me @kellysgreenkitchen_. I love seeing your creations!

🍂 Autumn Harvest Quinoa Bowl

A Cozy Fall-Inspired Salad

There’s something about crisp fall days that makes me want to bring the orchard straight to the table. After a morning surrounded by apple trees, pumpkins, and overflowing mums, I came home and made this Autumn Harvest Quinoa Bowl — warm, colorful, and just the right mix of cozy + fresh.

This recipe blends roasted sweet potatoes, crisp apples, hearty chickpeas, and crunchy pistachios with a maple balsamic vinaigrette. It’s easy enough for weeknights but beautiful enough to share with friends after a day at the farmstand or orchard.

📝 Ingredients

For the salad:

• 1 cup uncooked quinoa (rinsed)

• 1 cup baby spinach

• 2 medium sweet potatoes, peeled + cubed

• 1 can (15 oz) chickpeas, drained + rinsed

• 2 apples, diced (Honeycrisp or your orchard pick!)

• ½ cup shelled pistachios

• 1 tsp each cinnamon + smoked paprika

• Olive oil, salt + pepper for roasting

For the maple balsamic vinaigrette:

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp pure maple syrup

• 1 tsp Dijon mustard

• Pinch of salt + pepper

👩‍🍳 Instructions

1. Cook the quinoa: In a medium pot, combine quinoa with 2 cups water. Bring to a boil, reduce heat, cover, and simmer until fluffy (about 15 minutes). Fluff with a fork and set aside.

2. Roast the sweet potatoes and chickpeas: Preheat oven to 400°F. Toss cubes and chickpeas with a drizzle of olive oil, cinnamon, smoked paprika, salt, and pepper. Roast on a baking sheet for 25–30 minutes.

3. Mix the vinaigrette: Whisk together olive oil, balsamic vinegar, maple syrup, Dijon, salt + pepper until smooth.

4. Assemble the bowl: In a large serving bowl, combine quinoa, baby spinach, roasted sweet potatoes, chickpeas, diced apples, and pistachios. Drizzle with vinaigrette and toss gently to coat.

5. Serve: Enjoy warm or chilled — it keeps well for meal prep too!

🌿 Kelly’s Notes

• Swap pistachios for pecans or walnuts if you prefer.

• Make it ahead — the flavors get even better as it sits.

• Perfect as a main or side for a cozy fall dinner.

This bowl is all about savoring the season — the crunch of orchard apples, the sweetness of roasted roots, and the cozy tang of maple balsamic. If you make it, tag me @kellysgreenkitchen_ so I can see your fall creations. 🍎🍂

🍪 Vegan Chocolate Chip Skillet Cookie

The Easiest Dessert for Busy Weekends

Soccer weekends are always a whirlwind — games, snacks, carpools, and somehow the kids still ask for dessert at the end of the day. This skillet cookie is my go-to because it’s ridiculously simple, takes just one bowl, and comes out soft, gooey, and melty in under 30 minutes. Think: a giant chocolate chip cookie baked into a cozy skillet — perfect for sharing, but no judgment if you grab your own fork.

I love using Enjoy Life vegan chocolate chips here. They’re free from the top allergens, so everyone can dig in without worry, and they melt beautifully into those gooey puddles you want in every bite.

Ingredients

• 1 ½ cups almond flour (or oat flour for nut-free)

• ¼ cup coconut sugar (or brown sugar)

• 3 tbsp maple syrup

• 3 tbsp nut butter (peanut, almond, or cashew)

• 2 tbsp melted coconut oil (or vegan butter)

• 1 tsp vanilla extract

• ½ tsp baking soda

• Pinch of sea salt

• ½ cup Enjoy Life vegan chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a small cast-iron skillet or 8x8 baking dish.

2. In a bowl, whisk together almond flour, coconut sugar, baking soda, and salt.

3. Stir in maple syrup, nut butter, melted coconut oil, and vanilla until a dough forms.

4. Fold in the Enjoy Life chocolate chips.

5. Press dough evenly into the skillet.

6. Bake for 18–22 minutes, until golden at the edges but soft and gooey in the center.

7. Let cool for 5 minutes, then serve warm with forks (and a scoop of vegan ice cream if you like ✨).

💡 Kelly’s Notes

• Perfect for soccer weekends when time is tight — you can have dessert on the table in less than half an hour.

• Add a sprinkle of flaky sea salt before baking for that bakery-style finish.

• If you want extra crunch, fold in a handful of chopped walnuts or pecans.

• This recipe doubles easily if you’re feeding a crowd (just bake in a bigger skillet or dish).

This skillet cookie is one of those desserts that makes everyone at the table happy — busy kids, tired parents, and anyone who loves melty chocolate chips. It’s quick, cozy, and a little bit indulgent… exactly what weekends are for.

👉 If you make this, tag me @kellysgreenkitchen_ on Instagram — I love seeing your cozy bakes!

🍫 Conrad Brownie Bites & 🍯 Jeremiah Blondie Bites

For the finale of The Summer I Turned Pretty, I couldn’t resist making two desserts — one inspired by Conrad, and one by Jeremiah. These bite-sized treats capture their personalities in dessert form:

• Conrad Brownie Bites → dark, intense, a little edgy, and undeniably fudgy.

• Jeremiah Blondie Bites → golden, sweet, carefree, and chewy with that sunshine energy.

Both are vegan, gluten-free, and simple to make — the kind of desserts that feel special but come together in just minutes. Perfect for a watch party (or any cozy summer night in).

🍫 Conrad Brownie Bites

Ingredients

• 1 cup almond flour (or another gluten-free flour)

• ¼ cup cocoa powder

• ¼ cup maple syrup

• 2 tbsp melted coconut oil

• 1 tsp vanilla extract

• Pinch of sea salt

• ¼ tsp baking soda

• 2 tbsp vegan chocolate chips (optional, for extra fudginess)

Directions

1. Preheat oven to 350°F and lightly grease a mini muffin tin.

2. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.

3. Add maple syrup, coconut oil, and vanilla. Stir until smooth.

4. Fold in chocolate chips if using.

5. Scoop batter evenly into muffin tin.

6. Bake 12–14 minutes, until set but still soft in the center.

7. Cool for at least 10 minutes before removing.

Kelly’s Notes

• These are meant to be fudgy, not cakey — don’t overbake.

• Store in the fridge up to 5 days or freeze for longer.

• Try topping with a drizzle of Brightland olive oil or flaky salt for an extra edge.

🍯 Jeremiah Blondie Bites

Ingredients

• 1 cup almond flour (or another gluten-free flour)

• ¼ cup cashew butter (or another nut butter - almond and peanut work great, also)

• ¼ cup maple syrup

• 2 tbsp melted coconut oil

• 1 tsp vanilla extract

• Pinch of sea salt

• ¼ tsp baking soda

• 2 tbsp crushed golden Oreos or vegan white chocolate chips (optional, for fun)

Directions

1. Preheat oven to 350°F and lightly grease a mini muffin tin.

2. In a bowl, stir together cashew butter, maple syrup, coconut oil, and vanilla until smooth.

3. Add almond flour, baking soda, and salt. Stir until combined.

4. Fold in Oreos or white chocolate chips if using.

5. Scoop into muffin tin and smooth tops.

6. Bake 12–14 minutes until lightly golden.

7. Let cool 10 minutes before removing.

Kelly’s Notes

• Cashew butter gives the best golden color, but almond and peanut butter work too.

• Add a sprinkle of flaky salt on top for contrast.

• Store airtight at room temp for 3 days, or in the fridge for up to a week.

Whether you’re drawn to the dark + intense energy of Conrad or the bright + playful sweetness of Jeremiah, these bite-sized desserts are a fun way to celebrate the finale of The Summer I Turned Pretty. Both are easy, cozy, and perfect for sharing — because sometimes the best answer is not choosing at all. ✨

💛💙 If you make them, tag @kellysgreenkitchen_ so I can see your watch party spread!

Homemade Tortillas (So Easy, So Good)

There’s something so comforting about a warm tortilla straight off the skillet. Soft, fluffy, and just the right amount of chew — once you try making them at home, it’s almost impossible to go back to store-bought.

These tortillas aren’t groundbreaking (they’re naturally vegan, after all), but they are simple, cozy, and endlessly versatile. Perfect for tacos, quesadillas, wraps, or just tearing into and dipping with hummus, soup, or salsa. I love adding a handful of fresh herbs to the dough — cilantro, parsley, or even rosemary — to make them feel extra garden-fresh.

Ingredients 🫓

• 2 cups all-purpose flour (or sub whole wheat or half & half)

• ½ tsp salt

• ¾ cup warm water

• 3 tbsp olive oil (I use Brightland)

• Optional: 2–3 tbsp chopped fresh herbs (cilantro, parsley, chives, rosemary)

Instructions ✨

1. In a medium bowl, whisk together flour and salt.

2. Add warm water and olive oil. Stir until a dough forms.

3. Knead on a lightly floured surface for about 5 minutes, until smooth. Cover and let rest for 30 minutes.

4. Divide the dough into 8 equal pieces. Roll each into a ball, then roll out thin circles with a rolling pin.

5. Heat a skillet or cast-iron pan over medium-high. Cook each tortilla for ~1 minute per side, until golden spots appear and they puff slightly.

6. Stack cooked tortillas in a clean kitchen towel to keep warm and soft.

Serving Ideas 🌿

• Fill with beans, veggies, and avocado for quick tacos

• Layer with melty vegan cheese for quesadillas

• Wrap around your favorite fillings for a cozy lunch wrap

• Tear into pieces and dip into hummus, soup, or chili

• Or… just enjoy one warm from the pan — my personal favorite!

Final Notes 🫶

This recipe proves that the simplest foods are sometimes the most satisfying. Fresh tortillas are budget-friendly, endlessly versatile, and a true cozy kitchen ritual. Once you start making them, you’ll wonder why you ever bought them in a package.

👉 If you make these, tag me @kellysgreenkitchen_ so I can see your creations!

Butternut Squash & Chickpea Soup

There’s something about butternut squash that just is fall to me. Its golden color, subtle sweetness, and cozy comfort make it the vegetable I always reach for when the air gets crisp. This soup is one of my favorite ways to celebrate the season — silky smooth, plant-based, and made creamy with coconut & cashew yogurt.

I finish it with a drizzle of Brightland olive oil and a sprinkle of toasted pumpkin seeds for crunch. A handful of chickpeas stirred in at the end makes it hearty enough for a meal. It’s the kind of soup that warms you from the inside out — the perfect bowl for apple picking weekends, cozy nights at home, or leaf-peeping adventures.

🌿 Ingredients

• 1 medium butternut squash (2 ½–3 lbs), peeled, seeded, cubed

• 1 medium onion, chopped

• 2 carrots, chopped

• 2 cloves garlic, minced

• 1 tbsp Brightland olive oil (plus more for drizzling)

• 4 cups vegetable broth

• 1 can chickpeas (15 oz), drained + rinsed

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• ½ tsp nutmeg

• Sea salt + black pepper, to taste

• ½–¾ cup plain coconut & cashew yogurt (unsweetened)

• Optional: 1 tbsp cashew butter for extra richness

• Garnishes: toasted pumpkin seeds, extra yogurt swirl, drizzle of Brightland olive oil, thyme sprigs

🥣 Instructions

1. Roast the squash (optional but recommended): Toss cubes with olive oil, salt, and pepper. Roast at 400°F for 25–30 minutes until caramelized.

2. Cook the base: In a large pot, heat olive oil. Add onion + carrot, sauté for 5–7 minutes until softened. Stir in garlic + thyme.

3. Simmer: Add roasted squash, broth, nutmeg, salt + pepper. Simmer for 20 minutes.

4. Blend: Purée until silky smooth with an immersion blender (or carefully in batches).

5. Finish: Stir in coconut & cashew yogurt (and cashew butter if using). Taste and adjust seasoning.

6. Add chickpeas: Gently fold in chickpeas just before serving so they stay whole and hearty.

7. Serve: Ladle into bowls and garnish with a swirl of yogurt, drizzle of Brightland olive oil, and toasted pumpkin seeds.

✨ Serving Ideas

• Pair with crusty herb bread for dipping

• Serve alongside a fall salad (like my Maple Orchard Bowl)

• Make it the centerpiece of a cozy autumn dinner with friends

Fall to me is butternut squash — and this soup is my favorite way to bring it to the table. It’s creamy, nourishing, and comforting with just the right touch of elegance. Whether you’re sharing it with friends or enjoying a quiet moment with a warm bowl, it’s the kind of recipe that makes the season feel special.

Golden Glow Chickpea & Herb Bites

Meet your new go-to plant-based recipe: Golden Glow Chickpea & Herb Bites. Crisp on the outside, tender inside, and packed with fresh herbs, they’re versatile enough for pasta night, meal prep bowls, or as an appetizer with your favorite dipping sauce.

🍴 Servings: ~16 bites
🕒 Prep Time: 15 minutes
🔥 Cook Time: 20–25 minutes
⭐ Total Time: 35–40 minutes

📋Ingredients

• 2 cups cooked chickpeas (or 1 can, drained & rinsed)

• ½ cup breadcrumbs (GF if needed)

• ¼ cup finely chopped onion (or shallot)

• 2 cloves garlic, minced

• ¼ cup fresh parsley (or basil)

• 3 tbsp unsweetened plant milk (oat or almond)

• 2 tbsp tahini or olive oil

• 2 tbsp nutritional yeast (or cashew parm)

• 1 tsp dried oregano

• 1 tsp smoked paprika

• ½ tsp fennel seeds (optional)

• Salt & black pepper, to taste

Directions

1. Pulse mixture: Add chickpeas, breadcrumbs, onion, garlic, parsley, tahini, nutritional yeast, and spices to a food processor. Pulse until combined but still textured.

2. Add milk: Transfer to a bowl and stir in plant milk until the mixture holds together.

3. Shape: Roll into ~1 ½ tbsp balls and place on a parchment-lined sheet.

4. Bake: Brush with olive oil and bake at 400°F for 20–25 minutes, flipping halfway. For crispier bites, pan-sear after baking.

5. Serve: Try them with marinara + pasta, tucked into pita, or on top of a grain + veggie bowl.

✨ Notes

• Add a spoonful of tomato paste or mushrooms for richer flavor.

• Freeze uncooked bites for easy weeknight dinners.

• Serve at gatherings with dipping sauces for a crowd-pleasing app.

These Golden Glow Chickpea & Herb Bites bring flavor, texture, and versatility to your plant-based kitchen. Make a batch once, and you’ll keep them on repeat. 🌿

🍎 Cozy Apple Crumbles (Fall-Inspired + Vegan)

Apple picking in New England is always a favorite fall activity — the crisp air, the farm orchards, the bags of fresh-picked apples that beg to be baked into something cozy. These apple crumbles are my go-to way to bring that seasonal magic home.

They’re warm, golden, and spiced just right — the perfect sweet treat for a chilly evening. And since Conrad is allergic to peaches 😉, I swapped my summer peach crumbles for apples to make this recipe fall-friendly (and season-finale approved!).

✨ Ingredients

(Serves 4–6 individual crumbles)

For the filling:

• 5–6 medium apples (Honeycrisp or Gala), peeled and diced

• 2 tbsp maple syrup

• 1 tbsp lemon juice

• 1 tsp cinnamon

• ½ tsp nutmeg

• 1 tsp vanilla extract

• 1 tbsp cornstarch (or arrowroot powder)

For the crumble topping:

• 1 cup rolled oats

• ½ cup almond flour (or oat flour)

• ½ cup chopped walnuts or pecans (optional)

• ⅓ cup coconut sugar (or brown sugar)

• ¼ cup coconut oil or vegan butter, melted

• Pinch of sea salt

🥣 Instructions

1. Prep the filling:

   • In a mixing bowl, toss diced apples with maple syrup, lemon juice, cinnamon, nutmeg, vanilla, and cornstarch until well coated.

2. Make the crumble topping:

   • In another bowl, combine oats, almond flour, nuts, coconut sugar, salt, and melted coconut oil. Mix until crumbly.

3. Assemble:

   • Divide the apple mixture into ramekins (or use one 8x8 baking dish).

   • Sprinkle the crumble topping generously over each.

4. Bake:

   • Bake at 350°F (175°C) for 30–35 minutes, until apples are bubbly and topping is golden.

5. Serve:

   • Best enjoyed warm with vegan vanilla ice cream or coconut whipped cream.

These apple crumbles are the sweetest way to transition from late summer into fall — nostalgic, cozy, and just a little dramatic (like the season finale we’re all waiting for next week). Save this recipe for your fall baking list and let me know if you’re Team Conrad or Team Jeremiah. 💛

🍪 5-Ingredient Peanut Butter Cookies

Some recipes just feel like a hug — and these cookies are one of them. With only five simple ingredients, they come together in minutes and bake up soft, chewy, and perfectly nostalgic. Vegan, gluten-free, and naturally sweetened, they’re the easiest little treat to keep on repeat.

And of course… the criss cross on top. That fork press isn’t just for looks — it’s a tradition that dates back to the 1930s, when peanut butter cookies first appeared in cookbooks. Because peanut butter dough is denser than most, the fork marks helped flatten the cookies so they’d bake evenly. Over time, the pattern became iconic — so much so that a peanut butter cookie without it almost feels incomplete.

✨ Ingredients

• 1 cup almond flour

• ½ cup natural peanut butter (unsweetened, creamy works best)

• 2 tbsp coconut flour

• 3 tbsp maple syrup

• 2–3 tbsp almond milk (start with 2, add a splash more if dough is dry)

👩🏻‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together peanut butter, maple syrup, and almond milk until smooth.

3. Add almond flour and coconut flour. Stir until a soft dough forms.

4. Roll dough into 1–1.5 tbsp balls and place on baking sheet. Flatten gently with a fork in a criss-cross pattern.

5. Bake for 10–12 minutes, until edges are just golden.

6. Let cool on baking sheet for 5 minutes, then transfer to a rack.

🌿 Notes & Tips

• These cookies will be soft when first out of the oven but firm as they cool.

• For an extra nostalgic touch, sprinkle a pinch of flaky sea salt on top before baking.

• Store in an airtight container for up to 5 days (or freeze for longer).

Simple, cozy, and endlessly snackable — these cookies prove that sometimes the best recipes are also the simplest. And next time you press that fork into the dough, you’ll know you’re carrying on a little baking tradition that’s nearly a century old. 💛

Mini Peach Crumbles (Vegan, Picnic-Perfect)

Peach season isn’t over yet, and these mini peach crumbles were the sweetest addition to our recent ‘Sconset picnic. Served in individual ramekins, they’re easy to pack, cozy to serve outdoors, and just the right size to enjoy while watching the waves roll in. Juicy peaches bubble under a golden oat crumble — it’s late-summer perfection in every spoonful.

🍑 Ingredients

For the filling:

• 6 ripe peaches, sliced (about 5–6 cups)

• 2 tbsp maple syrup

• 1 tbsp cornstarch (or arrowroot)

• 1 tsp vanilla extract

• ½ tsp cinnamon

For the crumble topping:

• 1 cup rolled oats

• ½ cup almond flour (or all-purpose)

• ¼ cup chopped pecans or walnuts (optional)

• ⅓ cup coconut sugar (or brown sugar)

• ¼ cup melted coconut oil (or vegan butter)

• Pinch of salt

🥄 Instructions

1. Preheat oven to 350°F (175°C). Lightly grease 6 ramekins.

2. Toss peaches with maple syrup, cornstarch, vanilla, and cinnamon. Divide into ramekins.

3. Mix oats, almond flour, nuts (if using), sugar, and salt. Stir in melted coconut oil until crumbly.

4. Sprinkle topping evenly over peaches.

5. Bake for 25–30 minutes, until golden and bubbling.

6. Serve warm — or cool completely and pack for a picnic.

✨ Notes

• To make them picnic-friendly: bake in small mason jars or ramekins with lids.

• Add coconut whip or vegan vanilla ice cream just before serving.

• Leftovers keep up to 4 days in the fridge.

These mini crumbles were such a hit at our ‘Sconset picnic — and I’ll be making them on repeat until peach season truly fades away 🍑✨

🥗 Farmstand Couscous Bowl

The Farmstand Couscous Bowl is inspired by the kind of fresh, colorful produce you find at late-summer and early-fall farmers markets. Fluffy pearl couscous forms the base, while zucchini, summer squash, and juicy tomatoes add brightness and texture. A generous spoonful of creamy vegan ricotta ties it all together, making this dish hearty yet refreshing.

I love serving this as a main for lunch, a light dinner, or even packing it up for a picnic. It’s one of those recipes that feels comforting but still light, thanks to the mix of fresh vegetables and herbs.

🌿 Ingredients

• 1 cup pearl couscous (cooked according to package)

• 1 small zucchini, diced

• 1 small summer squash, diced

• 1 cup cherry tomatoes, halved

• ½ cup vegan ricotta (see my recipe here)

• 1–2 tbsp olive oil (for cooking + drizzling)

• Fresh herbs (parsley, dill, or basil work well)

• Sea salt + freshly cracked black pepper

Optional add-ins: roasted red peppers, toasted pine nuts, or a squeeze of lemon.

👩‍🍳 Instructions

1. Cook the couscous – Prepare according to package directions. Fluff with a fork and drizzle with a little olive oil to prevent sticking.

2. Sauté the vegetables – Warm a skillet with olive oil. Add zucchini and summer squash, season with salt and pepper, and sauté until tender but still slightly crisp.

3. Assemble the bowl – In a large serving bowl, combine couscous, sautéed vegetables, and cherry tomatoes. Toss gently.

4. Finish with ricotta – Add dollops of vegan ricotta on top.

5. Garnish + serve – Sprinkle with fresh herbs, an extra drizzle of olive oil, and cracked black pepper. Serve warm or at room temperature.

🥗 Why I Love This Recipe

• Farm-fresh flavor – A perfect way to showcase seasonal produce.

• Versatile – Works as a main dish, side dish, or meal-prep option.

• Make-ahead friendly – The flavors develop beautifully after a few hours, making it a great picnic or potluck dish.

The Farmstand Couscous Bowl is simple, colorful, and nourishing — exactly the kind of recipe that celebrates the best of the season. Serve it alongside grilled vegetables, bring it to a weekend gathering, or enjoy it as a quick weekday lunch. Either way, it’s a fresh favorite you’ll return to again and again.

🍎 Maple Orchard Bowl

Fall is the season of crisp apples, cozy flavors, and hearty salads that feel both nourishing and comforting. This Maple Orchard Bowl brings together everything I love about the season: roasted sweet potatoes, crunchy apples, buttery avocado, and toasted cashews, all tossed over a bed of greens and finished with a silky maple balsamic vinaigrette.

It’s one of those recipes that feels as perfect for a weeknight dinner as it does for a holiday table. Every bite has a balance of sweet, savory, and creamy textures — and it’s endlessly adaptable depending on what’s in season at your local farmstand.

🥗 Ingredients

For the Salad:

• 2 cups mixed greens (I love an arugula + spinach mix)

• 1 medium sweet potato, cubed and roasted

• 1 crisp apple (Honeycrisp or Fuji), thinly sliced

• 1 ripe avocado, cubed

• ¼ cup raw cashews

• 2 tbsp pumpkin seeds (optional, for extra crunch)

For the Maple Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar (I love this one from Williams Sonoma)

• 1 tbsp pure maple syrup

• 2 tbsp extra-virgin olive oil

• 1 tsp Dijon mustard

• Pinch of sea salt

Tip: Toast your cashews for a deeper flavor — just a few minutes in a dry pan until golden.

👩‍🍳 Instructions

1. Roast the sweet potato – Preheat oven to 400°F. Toss cubed sweet potato with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and slightly crisp on the edges.

2. Make the vinaigrette – In a small jar or bowl, whisk together balsamic vinegar, maple syrup, olive oil, Dijon, and salt until emulsified.

3. Assemble the bowl – Start with a bed of greens. Layer on roasted sweet potato, apple slices, avocado cubes, cashews, and pumpkin seeds.

4. Dress + serve – Drizzle with maple balsamic vinaigrette just before serving.

🍂 Why I Love This Bowl

• Seasonal & nourishing – It captures the best flavors of fall in one bowl.

• Quick to prep – Once the sweet potatoes are in the oven, the rest comes together in minutes.

• Flexible – Swap cashews for pecans or walnuts, or add dried cranberries for extra sweetness.

The Maple Orchard Bowl is proof that salads don’t have to be boring — they can be colorful, cozy, and full of flavor. Perfect for meal prep, family dinners, or bringing to a fall gathering, this recipe will quickly become a seasonal staple in your kitchen. 🍁

🍅 Herbed Tomato Tartine

This tartine is a little slice of late summer comfort — my homemade herb bread topped with creamy vegan ricotta and juicy tomatoes. It’s simple, fresh, and perfect for weekend eats, whether you serve it as a light meal, snack, or appetizer.

There’s something about a simple tartine that feels both rustic and elevated. This version layers my homemade herb bread with creamy vegan ricotta and the season’s ripest tomatoes. It’s the kind of dish you can put together in minutes, but it looks and tastes like something you’d order at a café.

I love serving these for weekend lunches, as part of a dinner spread, or even cutting them into smaller pieces for an appetizer board. They’re proof that a few high-quality ingredients — bread, cheese, tomatoes, and herbs — can come together to create something truly special.

🥖 Ingredients

• 2–3 slices herb bread (homemade or rustic sourdough)

• ½ cup vegan ricotta (see my recipe here)

• 2–3 ripe tomatoes, sliced or roasted

• Drizzle of extra-virgin olive oil

• Fresh herbs (basil, parsley, dill, or thyme)

• Sea salt + freshly cracked black pepper

Tip: If you’re making this in late summer or early fall, try heirloom tomatoes for the best flavor and color.

👩‍🍳 Instructions

1. Prepare the bread – Lightly toast or grill the slices until golden and crisp on the edges.

2. Spread the ricotta – Add a generous layer of vegan ricotta to each slice.

3. Layer the tomatoes – Arrange fresh tomato slices on top. If you want a deeper flavor, roast the tomatoes with olive oil, salt, and pepper until slightly caramelized.

4. Season – Drizzle with olive oil and finish with fresh herbs, flaky sea salt, and cracked black pepper.

5. Serve – Enjoy immediately, either as whole slices or cut into smaller pieces.

🌿 Why I Love This Recipe

This tartine is versatile — serve it with a green salad for a light meal, pair it with a bowl of soup, or add it to a weekend brunch spread. It’s also endlessly customizable: swap the tomatoes for roasted peppers, add a drizzle of balsamic glaze, or sprinkle with everything bagel seasoning for a twist.

The beauty of the Herbed Tomato Tartine is its simplicity. Bread, cheese, and tomatoes are classics for a reason — and when made with homemade ricotta and fresh herbs, they taste even more memorable. It’s my go-to when I want something that feels special but comes together in under 10 minutes.

Cucumber & Herb Cheese Cups

Fresh, simple, and perfect for entertaining.

There’s something so refreshing about crisp cucumbers paired with creamy, herby cashew cheese. These little cucumber cups are one of my favorite late-summer recipes—especially when I have just-picked produce from the farm. They make a beautiful appetizer, snack, or picnic addition, and they’re endlessly customizable.

Whether you use this quick homemade cashew herb cheese or your favorite store-bought version, these are a quick way to sneak more veggies onto the table—and they always disappear fast.

🥒 Ingredients

• 2 large cucumbers

• ½ cup herb cashew cheese, homemade (recipe below ⬇️) or store-bought

• Fresh dill or chives, for garnish

🥄 Instructions

1. Slice cucumbers into 1–1.5 inch rounds.

2. Use a melon baller or teaspoon to gently scoop out the center of each round, leaving the base intact.

3. Spoon herb cheese into each cucumber cup.

4. Garnish with fresh dill or chives.

🌱 Herb Cashew Cheese

Ingredients

• 1 cup raw cashews, soaked 2–4 hours

• 2 tbsp Brightland olive oil (or your favorite extra virgin)

• Juice of ½ lemon

• 1 clove garlic

• 2 tbsp fresh parsley

• 2 tbsp fresh basil

• 2 tbsp fresh dill

• 2 tbsp Farmer Foodie Italian Cashew Parm (or nutritional yeast)

• ½ tsp sea salt

• ¼ cup water (adjust for creaminess)

Instructions

1. Drain and rinse soaked cashews.

2. Add all ingredients to a blender or food processor.

3. Blend until smooth and creamy, scraping down sides as needed.

4. Taste and adjust seasoning—add more lemon for brightness or more herbs for flavor.

✨ Notes & Variations

• Don’t like cheese? Fill the cucumber cups with hummus, guacamole, or even a whipped tofu dip.

• The cashew cheese doubles as an amazing spread for crackers, crostini, or roasted veggies.

• For extra flavor, add lemon zest, smoked paprika, or everything bagel seasoning.

🌿 Make It Your Own: These little bites are versatile—switch up the herbs with what’s in season, or even try roasted red peppers blended into the cheese for a colorful twist.

I made these cucumber cups for the Sconset picnic using fresh cucumbers from Bartlett’s Farm, and they were a crowd favorite. They’re quick, pretty, and healthy—the perfect trio for back-to-school chaos or easy entertaining.

📌 Save this recipe for your next gathering and let me know if you try your own version!

🌿 Golden Harvest Couscous Salad

Friday nights don’t always have to mean takeout 🍕✨

This Golden Harvest Couscous Salad is the perfect Low-Key Vegan Friday recipe — fresh, cozy, and ready faster than delivery. With juicy tomatoes, crisp cucumbers, crispy roasted chickpeas, and a creamy lemon-dill dressing, it’s the kind of simple, seasonal dish that feels special without any fuss.

🛒 Ingredients

For the Salad

• 1 cup couscous, cooked & fluffed

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1 cup crispy roasted chickpeas

• 2 tbsp fresh dill, chopped

For the Lemon-Dill Dressing

• 3 tbsp olive oil

• Juice of 1 lemon

• 1 tsp Dijon mustard

• 1 tsp maple syrup (optional)

• 2 tbsp fresh dill, chopped

• Salt & pepper, to taste

👩‍🍳 Directions

1. Roast the chickpeas → Preheat oven to 400°F. Toss chickpeas with olive oil, salt, and pepper, then roast for 20–25 minutes until crispy and golden.

2. Prep the couscous → Cook according to package instructions, then fluff with a fork.

3. Mix the salad → In a large bowl, combine couscous, tomatoes, cucumber, and dill.

4. Whisk the dressing → In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, dill, salt, and pepper until smooth and creamy.

5. Assemble → Add roasted chickpeas to the salad, drizzle with dressing, and toss gently to coat.

💡 Notes

• For extra crunch, add diced bell pepper or thinly sliced radishes.

• This salad keeps well in the fridge for 2–3 days — just store the dressing separately and toss before serving.

• Gluten-free? Swap couscous for quinoa or millet.

Golden, fresh, and cozy — this couscous salad is exactly the kind of Low-Key Vegan Friday recipe you’ll want on repeat. 🌿✨

🥗 Anti-Inflammatory Farro Bowl

This salad is all about the midweek reset. After an infrared sauna or red light therapy session, your body is primed for recovery — and this anti-inflammatory bowl is the perfect way to fuel it. Farro gives you sustained energy, apples bring antioxidants, carrots add beta-carotene, chickpeas supply plant protein, and pumpkin seeds deliver magnesium for calm + recovery. Arugula ties it all together with a peppery, detoxifying crunch.

Think of this as your Wednesday ritual: sweat, reset, and nourish.

🛒 Ingredients

For the Salad:

• 1 cup farro, cooked and cooled

• 1 apple, diced (Honeycrisp or Pink Lady are great)

• 1 cup shredded carrots

• 1 cup chickpeas (rinsed & drained)

• 2 cups arugula

• ¼ cup pumpkin seeds (pepitas), toasted

• ¼ cup dried cranberries or golden raisins (optional)

• Fresh parsley or dill, chopped

For the Dressing:

• 3 Tbsp extra virgin olive oil

• 1 Tbsp apple cider vinegar or lemon juice

• 1 tsp Dijon mustard

• 1 tsp maple syrup

• 1/2 tsp fresh grated ginger

• Sea salt + black pepper, to ta

🥣 Instructions

1. In a large mixing bowl, combine farro, apples, carrots, chickpeas, and arugula.

2. Whisk dressing ingredients until smooth and emulsified.

3. Pour over salad and toss well to coat.

4. Top with pumpkin seeds, dried fruit, and herbs before serving.

💡 Notes

• Swap farro for quinoa or brown rice if gluten-free.

• Add avocado or vegan feta for creaminess.

• Meal-prep friendly — flavors deepen overnight.

• Ginger or turmeric in the dressing = even more anti-inflammatory power.

This salad isn’t just a meal — it’s part of a ritual. Pair it with your sauna glow, a tall glass of water, and a deep breath. Every Wednesday, give yourself permission to pause, reset, and nourish from the inside out. 🌿

Vegan Herb Ricotta

✨ The star of our Sconset picnic ✨
This basil-parsley vegan ricotta is creamy, herby, and endlessly versatile. At the picnic, we spread it onto crostini and topped it with Bartlett’s Farm tomatoes — a simple bite that tasted like pure summer. It’s also delicious spooned into cucumber cups, layered on crackers, or swirled into pasta (like my Bow Tie Summer Veg Pasta).

Made with tofu, Brightland olive oil, and Farmer Foodie Italian Herb Parm, it comes together in minutes with an immersion blender and keeps beautifully in the fridge for days.

⏱ Prep Time: 10 minutes
🍶 Makes: ~2 cups
🌿 100% Vegan

🍴 Ingredients

• 1 block (14 oz) firm tofu, pressed + drained

• 3 tbsp Brightland olive oil

• 2 tbsp lemon juice

• ¼ cup Farmer Foodie Italian Herb Parm

• 1 clove garlic

• ¼ cup fresh basil leaves

• 2 tbsp fresh parsley

• Salt + black pepper, to taste

👩‍🍳 Directions

1. Crumble tofu into a deep bowl.

2. Add Brightland olive oil, lemon juice, Farmer Foodie Parm, garlic, basil, parsley, salt + pepper.

3. Use an immersion blender until smooth + creamy (add a splash of water or more olive oil if needed).

4. Taste and adjust — more parm for richness, more lemon for brightness, more herbs for flavor.

5. Serve on crostini with Bartlett’s tomatoes, spoon into cucumber cups, or swirl into pasta.

📝 Notes

• Storage → Keeps in the fridge 3–4 days in a sealed container. Stir before serving.

• Texture → Blend longer for a silky whipped ricotta, or leave slightly chunky for a rustic finish.

• Serving ideas → Spread on crostini, pair with fresh tomatoes, stuff into cucumber cups, or stir into warm pasta.

• Make it your own → Try swapping basil + parsley for dill, chives, or oregano depending on the season.

• Picnic-perfect → At the Sconset picnic, we paired this ricotta with crusty bread + Bartlett’s Farm tomatoes — simple but so special.

This ricotta was such a hit at the picnic that I now keep it on repeat in my kitchen. Once you make it, you’ll see why — it elevates the simplest vegetables and breads into something truly memorable.

✨ Try it with my Bow Tie Summer Veg Pasta for the ultimate late-summer dinner.

Bow Tie Summer Veggie Pasta with Vegan Ricotta

✨ Peak summer in a bowl ✨

This pasta is light, creamy, and packed with late-summer veggies: caramelized onions, zucchini, and golden squash tossed with bow ties and finished with a swirl of basil-parsley vegan ricotta. A squeeze of lemon ties it all together for a dish that feels cozy but fresh — the kind of weeknight dinner that also shines at a summer gathering.

👉 Pro tip: Make a batch of my vegan ricotta ahead of time so it’s ready to stir in.

🍴 Ingredients

• 12 oz gluten free bow tie pasta (or any shape you love)

• 2 tbsp Brightland olive oil

• 1 medium onion, thinly sliced

• 1 medium zucchini, sliced into half-moons

• 2 cups broccoli florets (small bite-sized pieces)

• 1 medium yellow summer squash, sliced into half-moons

• 2–3 cloves garlic, minced

• Salt + pepper to taste

• Pinch of red pepper flakes (optional)

• Zest + juice of ½ lemon

• 1 cup vegan ricotta

• Fresh basil + parsley, to garnish

⏱ Directions

1. Cook pasta in salted water until al dente. Reserve 1 cup pasta water.

2. In a skillet, heat Brightland olive oil. Add onion and sauté until golden (6–8 min).

3. Add zucchini, squash, broccoli and garlic. Season with salt, pepper + chili flakes. Cook until tender.

4. Toss in pasta and splashes of pasta water until glossy.

5. Stir in vegan ricotta (save some for topping), add lemon zest + juice, and adjust seasoning.

6. Serve warm with extra ricotta, basil, and parsley.

📝Notes

• Gluten-free friendly → I love Jovial’s gluten-free bow tie pasta, but this recipe works with any pasta shape (rigatoni, shells, penne).

• Extra veggies → Add spinach, kale, or roasted cherry tomatoes for more color + nutrition.

• Make ahead → The vegan ricotta can be made 2–3 days in advance and stored in the fridge.

• Serving idea → Top with an extra drizzle of Brightland olive oil + fresh herbs for a restaurant-style finish.

• Heat level → A pinch of red pepper flakes adds a subtle kick, but you can leave them out if serving to kids.

This pasta is one of those recipes that feels effortless but special — creamy, herb-packed, and brimming with farm stand flavor. Perfect for late summer nights.

🌿 Black Bean Brownies (Yes, Really!)

These brownies are fudgy, rich, and totally plant-based… but with a twist: black beans! Don’t let that scare you—once you try them, you’ll never guess the secret ingredient.

And because I’m still in The Summer I Turned Pretty world 🌊☀️… if these brownies were characters, they’d be Conrad—a little dark, a little intense, and completely worth it. If you’re more of a Jeremiah fan, well, that’s blondie energy. (Team brownie vs. Team blondie, anyone?)

✨ Recipe Info

⏱ Prep time: 10 minutes
🔥 Cook time: 25–30 minutes
🍫 Total time: ~40 minutes
🍴 Servings: 12 brownies

🛒 Ingredients

• 1 (15-oz) can black beans, rinsed and drained

• 2 flax eggs (2 tbsp ground flax + 5 tbsp water, set aside to gel)

• ½ cup maple syrup or agave

• ⅓ cup cocoa powder

• ¼ cup almond butter (or peanut butter)

• 2 tsp vanilla extract

• ½ tsp baking powder

• ½ tsp baking soda

• Pinch of salt

• ½ cup dark chocolate chips

👩‍🍳 Instructions

1. Preheat oven to 350°F and line an 8x8 pan with parchment paper.

2. In a food processor or blender, combine black beans, flax eggs, maple syrup, cocoa powder, almond butter, vanilla, baking powder, baking soda, and salt. Blend until smooth.

3. Stir in the chocolate chips by hand.

4. Pour into the prepared pan and smooth the top.

5. Bake for 25–30 minutes, until edges are firm and a toothpick comes out mostly clean (a little fudgy is okay!).

6. Let cool completely before slicing into squares.

🌸 Serving Notes

These brownies are rich enough to stand on their own, but they’re next-level with:

• A sprinkle of flaky sea salt

• A scoop of vegan vanilla ice cream

• Fresh summer berries on top

Whether you’re Team Conrad (intense + chocolatey) or Team Jeremiah (light + golden), this recipe proves plant-based baking can surprise you in the sweetest ways.

💌 Save this recipe to shock your friends with “you’ll never believe what’s in these” brownies.