Nisha Vora of the food blog Rainbow Plant Life is responsible for creating some of the best plant-based recipes on the internet. Her Red Lentil Curry has thousands of 5-star reviews, and her dish “The Best Tofu Scramble” very much lives up to its name.
Given her track record, it’s no surprise that her seasonal recipes are equally flavorful and delicious. For fall, she has an entire section on her website dedicated to original recipes featuring pumpkin, ranging from breakfast foods to interesting entrees to decadent desserts. We’ve got a few favorites and some that we’re looking forward to serving as part of Thanksgiving dinner. If you’re in search of some new recipes, give them a try.
Pumpkin Ricotta Stuffed Shells
Can you say, “comfort food?!” Canned pumpkin is enhanced by a little nutmeg and vegan parmesan and topped with a homemade bechamel sauce for a dish that’s creamy, cheesy, and 100% dairy free. You’re definitely going to want seconds.
Pumpkin Bread
You can’t beat the classics. Nisha’s pumpkin bread is moist, tender, and all-around delicious on its own, but it’s the tahini icing and some pumpkin seed topping that really “takes this cake” from good to great.
Pumpkin Miso Tart
A classic with a twist. You can think of this tart as pumpkin cheesecake’s cool older sister—she’s interesting, she’s elegant, and she looks great with that black sesame crust. Okay, maybe not that last part, but wow, is this recipe delicious.
