It’s THAT time of year…you know, the time that just about everyone seems to love? Cooler temps, jackets, scarves and mittens will soon be making an appearance from the depths of our closets. It’s fall! And today my cup runneth over with excitement as I welcome Richa Hingle (photographer, chef, recipe developer, cookbook author and the female powerhouse behind Vegan Richa) as a guest blogger to Cowgirls & Collard Greens for the very first time. Somebody pinch me! Though I have never met Richa, I have admired her wonderful recipes, brilliant photography and website for many years. Please join me in welcoming Richa Hingle to the blog today where she’ll be sharing some of her favorite autumn-themed plant based recipes. Giddy up!
Hi everyone. I am Richa and I blog at VeganRicha.com. I am happy to be here today talking about some of my creations for fall. Thank you for having me over Kayle!
The colors on the trees are changing to deep oranges and in places peaches and pinks. Everyone seems to have a pumpkin spice something in their hand, be it a muffin, cookie or latte. Warm cinnamony flavors everywhere. Earmuffs and hats are just starting to make an appearance. And squash and more squash.
For a long while I did not like pumpkin or other winter squashes. They tasted a bit like tea to me. I wasn’t enthusiastic about cooking with them. The options that I did try in restaurants didn’t change my opinion. Being a blogger sometimes helps me step out of my comfort zone. Fall posts without pumpkin don’t get the attention, right? 🙂
I started out experimenting more with sweet potato first. Sweet potato works great for fall recipes and as a sub for pumpkin. The more I cook with something, the better handle I get on how I like it, the flavors, textures, how it changes with cooking and baking. I also started eating more squash in Indian dals and curries, which helped me get comfortable with the flavor and texture. I am still ways from really loving all of the different squash, you can’t feed me one just simply roasted. But I do keep using them and there are a lot of delicious fall options I have to get you started!
Snack on these One Bowl Pumpkin Muffins! That have vegan cream cheese filled in. All the frosting, in the muffin.
For something savory, make this Creamy Pumpkin Sage Pasta dressed with Crisp Sage and Breadcrumbs.
For dessert try my Fudgy Pumpkin Brownies, because pumpkin + chocolate.
Pumpkin Pie with Gingerbread Crust. It’s gluten free and includes the best of the holiday spices.
Pumpkin Mousse Layer Cake. It’s set to impress!
Pumpkin/Sweet Potato Chocolate Tart with Almond Crust. It’s gluten free.
You want more squash? Pulled Butternut Tacos. Shred the butternut and cook with your favorite taco sauce.
Curried Chickpea Stuffed Acorn Squash cooked in a pressure cooker. This is probably my favorite savory squash recipe. You can chop up the squash and cook with the chickpeas too.
Kabocha Chickpea fries. Chickpea flour + roasted Kabocha + spices. Need I say any more?
So are we ready for fall yet?
Richa Hingle is the award winning recipe developer, blogger, and the photographer behind VeganRicha.com. Her instructions are easy to follow and her step-by-step photographs welcome the uninitiated into their kitchen as vouched by many of her readers. She loves to show people how easy it is to cook vegan Indian or other cuisines. Her first cookbook, Vegan Richa’s Indian Kitchen, includes many easy and delicious Indian vegan recipes and is in stores now. She lives in Seattle with her husband and a rescue Pomeranian pup named Chewie.
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