Hi Reader--

It's pumpkin season!!

And while you'll never catch me with a Pumpkin Spice Latte in hand (I'm a black coffee kind of gal), I do think pumpkin is a fabulous ingredient that can be used in so many different ways this season.

So today I wanted to share 21 of my absolute favorite vegan pumpkin recipes from across the internet that you need to make this fall.

There are so many terrific recipes on this list:

• Breakfasts like vegan pumpkin pancakes and waffles;
• Savory Main Dishes like hearty pumpkin curry with tofu and pumpkin ricotta stuffed shells;
• Sweets like the best vegan pumpkin bread and vegan pumpkin cheesecake bars.

The only hard part? Deciding what to make first.

🏆 Nisha's Recommendation Zone

Nik Sharma, one of my favorite cooking creators and chefs, has a brand new GORGEOUS cookbook coming out this Tuesday, Veg-Table, that I think you'll love!

Nik brings a food science lens to all things vegetables, so if you've been wanting to take your vegetable knowledge to the next level, this book is it!

From the more commonly known veggies like broccoli to the lesser known like sunchokes and escarole, this book covers how to pick them, how to store them, how to cook them, and more. Many of the recipes are naturally vegan or vegetarian, and many others contain notes on how to make them plant-based.

​Get the book on Amazon here (affiliate link) or purchase it via another seller (including a few independent bookshops) by visiting this page on Nik's site!

🎧 For your listening pleasure...

I had the pleasure of speaking with Rip Esselstyn on the incredibly popular PLANTSTRONG podcast last week. We discussed my journey from burnt-out lawyer to passionate vegan chef, how vegans can get the most out of their instant pots, and much more.

Check it out on Spotify, Apple Podcasts, YouTube, or wherever you get your podcasts!

⭐️ Review of the week

Nothing makes me happier than seeing that y'all loved a recipe! And of course I had to choose a pumpkin recipe for this week's featured review.

"I made this for dinner last night and WOW it was delicious.

My husband and I LOVED this salad. I used watercress as a base, and didn’t have vegan feta so I subbed in “tofu feta”. The pumpkin seed (pepita) crunch was so so easy to make and oh so delicious. The crispy chickpeas added so much complexity to the dish, as well as the shaved fennel. Nisha does it again with another winner!

This will def be on my Thanksgiving table this year."

- Annette on Roasted Pumpkin Salad with Balsamic Vinaigrette​

I hope your weekend is off to a wonderful start!

xo,
​Nisha @rainbowplantlife​

Let's be friends!

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