These vegan Pumpkin Snackles are the perfect seasonal treat for Halloween, Thanksgiving, or as a wholesome snack any day! Easy gluten-free option too.
Pumpkin Snackles
Chocolate Raspberry Tart
This decadent vegan tart can be made with any berry, but I especially like the combination of tart raspberries and sweet chocolate.
Natural Vegan Blueberry Jam
This natural vegan blueberry jam is sweetened with only berries and dates. The dates also help thicken the jam, along with ground chia seeds. Try making it with your favorite summer berries!
Read the Summer Issue of “In Season”
Find recipes and stories about the new local farmerworker cooperative, the record-breaking year for the Co-op Farm Fund, the Paddle to Lummi 2019, vendor profiles, and Healthy Connections classes.
Mixed Berry Crumble
Serve this warm with a scoop of ice cream and you can’t miss. Vary the flavors by adding a teaspoon of cinnamon to the topping, or change the balance of berries in the mix. Substitute a gluten-free flour blend if you prefer.
Fresh Berry Cream Tartlets
These cute little tarts are perfect portions for dessert, and the berries on top glisten like little gems. A pecan and maple crust is like a crunchy cookie, and a perfect foil for the rich crème fraîche and juicy berries.
Balsamic-Glazed Strawberries
Tangy sweet balsamic sauce complements fresh strawberries atop ice cream, yogurt, or pound cake for a spectacular dessert. Spoon some over sliced pound cake or angel food cake for a special dessert.
Peach and Strawberry Bruschetta
Simple and elegant, this mouthwatering appetizer is a cinch to make and takes advantage of summer’s most luscious fruits. Serve with a glass of sparkling lemonade, limeade, or prosecco.
Super Green Chia Pudding
This recipe — rich in magnesium, vitamin C, and probiotics — is a great way to enjoy a treat that is full of whole foods ingredients. It can be served for breakfast or as a dessert.
A Recipe for All Seasons: Roasted Chicken and Vegetables
It’s just delicious. It’s also really easy to make, and adapts well to use most any sturdy vegetables, which is good because rarely a month goes by when I don’t make it at least once.
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