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There’s a brief period between summer and fall where it seems that just about every fruit and vegetable is available in abundance at the farmers’ market. This Braised Harissa Eggplant and Greens by Sheela Prakash celebrates the seasonal overlap when tomatoes are still ruby red, deep purple orbs of eggplant are taut and smooth, and dark, leafy greens arrive in bunches. It’s just the thing to make when the weather starts to turn and your craving for cool, crisp salads is replaced by warmer, spicier things. If you’re the type that likes to squirrel away good things to uncover in the depths of winter, this is a wise one to double batch and freeze so you can reach for it when nothing but potatoes and onions seem to prevail.
These Coconut Santa Pots by Holly Jade are made with a cookie base, with a coconut whipped cream filling, topped with a berry swirl. These little Santa pots are the perfect after-dinner treat, they’re not super sweet or too rich. The cookie base along with the coconut cream filling is scrumptious! Ultra creamy and great for the whole family to get involoved in making!
6. Cinnamon Raisin Swirl Bread
This cinnamon raisin swirl bread is ideal for breakfast or to be enjoyed as an afternoon treat. Soy milk gives it its soft fluffy texture, and it is then swirled with cinnamon, studded with raisins, brushed with vegan butter, and then sprinkled with some more cinnamon and sugar. Serve warm with a hot cup of coffee.