1. Sugar-Free Slow Cooker Spiced Apple Butter Recipe

Get your mind, body, and soul in the autumn mood with this deliciously pure apple butter recipe. Not only will your body love the guilt-free spread but your house will luxuriate in the apple and cinnamon aromas.

2. Vegan Sweet Potato Shepherd’s Pie with Chickpeas and Currants

Shepherd’s pie is reminiscent of heavy, comfort sustenance in the thick of cool weather months. However, this recipe gives the dish a light, vegan twist, without stinting on the comfort aspect.

3. Dairy-Free Butternut Squash French Toast

I mean, if this title isn’t convincing enough, I don’t know what is!

4. Caramelized Brussels Sprouts with Lemon and Zaatar-Spiced Almonds

Brussels sprouts make for a fuss-free side dish in autumn, and are ideal for the plant-based dieters out there, simply because they fill you up without weighing you down. This recipe adds a little zest and crunch to the mix.

5. Scalloped Sweet Potato Gratin with Butternut Squash and Cashew Cream

What I love about this recipe is that it maintains the appeal of a potato gratin – warm, dense, and creamy – but makes each bite far more satisfying for the conscience.

6. Spaghetti Squash Pizza

There are spaghetti squash noodles and there is spaghetti squash pizza. Alas, there is more to do with spaghetti squash than live up to its namesake. Try out this pizza for a lighter, lower-carb alternative to regular pizza.

7. Roasted Brussels Sprouts with Sherry Wine Reduction

This Brussels sprouts recipe takes a more sophisticated turn with a sherry wine reduction. The result is a dish that combines plant-based bulk with sweet, sour, and sensuous flavors.

8. Raw, Refined Sugar-Free Caramel Apples

The traditional caramel apple may appear healthy – it’s mostly an apple, after all – but is often overwhelmed by the caramelized sugar coating and various sweet toppings that the apple itself no longer offers a redeeming quality. This recipe for raw, refined sugar-free caramel apples magnifies the nutrition and taste of the apple base. Plus, it’s kid and parent-approved.

9. Crispy Baked Carrot Chips

I’ll take any excuse for a lower-carb chip, and this baked carrot chips recipe is a delicious fill-in for the deep-fried, white potato-based original.

10. Easy Mexican Turkey Soup

This is the only recipe in the list that features animal protein. This recipe for Mexican turkey soup is a great way to reuse leftover turkey after either Thanksgiving or Christmas feasts.

11. Homemade Kimchi

With cabbage in season, it’s the perfect time to make kimchi, a naturally fermented Korean side dish that will boost your gut health and immunity.

12. Vegan Sweet Potato Muffins

Here’s your new go-to morning muffin! It’s vegan and infused with sweet potato flavors.

13. Sugar and Gluten-Free Apple Crisp

Did I mention it’s vegan, too? You don’t need white flour, white sugar, and lots of both to achieve that crave-worthy crisp atop tender, aromatic apples.

14. Vegan Pear Bread

A slice of this pear bread makes for a healthy snack or breakfast. It’s based in whole-wheat flour and fresh pears, sweetened with turbinado sugar, and boosted with cinnamon, vanilla, and lemon.

15. Zesty Shaved Brussels Sprouts Salad

Shaved Brussels sprouts provide more texture to the average salad, and you’ll get those coleslaw vibes without the mayonnaise. This recipe features fresh mint, red pepper flakes, lemon, and parmesan cheese.

16. Cheesy Baked Farro with Cauliflower

When the weather cools down, cooked grains step up to provide the bulk we all need to get ourselves through the fall and winter seasons. In this recipe, the ancient grain farro is used as a base for a mac and cheese-like dish that is as cheesy as the original.

17. Vegan Pear Pie

Who said apple pie is the end all, be all? Two can play that game. This vegan pear pie is like apple pie, only better.

18. Carrot Soufflé

Soufflé just got a lot less chocolate-y and a lot more autumnal with this root vegetable version.

19. Gin Cocktail with Poached Pear Simple Syrup

This list wouldn’t be complete without a boozy addition.

20. Immunity-Boosting Winter Vegetable Soup

Nothing warms the senses like soup does, and this vegetable soup is no exception.

21. Cabbage Salad Recipe with Radishes, Walnuts and Mint

I tend to stick to the same salad, each and every day, but every so often I crave more inventiveness that reflects seasonal ingredients and challenges my palate. Enter this unique cabbage salad that uplifts the senses whilst grounding the spirit.

Related on EcoSalon
5 Fall Colors to Wear this Autumn
Get the Smokey Lip Look this Autumn
4 Must-Have Fall Fashion Trends with a Sustainable Twist

The post These 21 Scrumptious Fall Recipes Will Keep You Healthy, Too appeared first on EcoSalon.

Wishing for a Vitamix but just can’t come up with the cash? Enter to win  your very own Vitamix with the EcoSalon, Organic Authority and Well + Good NYC Sweepstakes!

Pulling together thoughtful sustainable meals for breakfast, lunch and dinner just got a whole lot easier. We’re big fans of all things plant-based, local, and organic but who has time to spend all day chopping greens? Knock a few items off your meal prep to-do list with this all-in-one versatile kitchen tool. Whether it’s a mango lassi or homemade miso soup, you can make yummy sustainable meals at home.

If you’ve ever used a Vitamix, you know that it provides restaurant quality results in a few seconds flat. But no matter how much time it saves you in the kitchen, it’s a pricey venture. That’s why we’ve partnered with Well + Good NYC to launch this awesome sweepstakes to win a free Vitamix 5200 [a $450 value]!

Vitamix is the universal tool for creating everything from your favorite kale smoothie to an orgasmic parsnip puree. The 64-ounce container is big enough to create tasty meals for the whole family with chef-quality results.

Put all your favorite organic fruits, vegetables, superfoods, and plant-based proteins to work in your very own Vitamix. Chop, cream, blend, heat, grind, churn–basically do it all with one versatile kitchen tool. When you’re all done, clean up is a cinch just add a drop of dish soap and run on high for 30 seconds. That’s it!

Enter to win your very own Vitamix along with a Getting Started Guide, DVD tutorial and cookbook with over 100 chef-tested recipes just by entering our EcoSalon/Well + Good NYC Sweepstakes.

Want that Vitamix 5200? Enter today! The Sweepstakes start at 8:00 AM EST on Monday, November 4, 2013 and ends at 8 AM EST on Friday, November 22, 2013 (“Contest Period”). Learn more about eligibility, and other terms and conditions at Well + Good NYC. Good luck ES readers and here’s to hoping that we can all juice our way to health and happiness this holiday season. Still haven’t signed up? ENTER HERE.

Like this? Follow Sara on Twitter and Facebook.

Related on EcoSalon:
Can I Have a Kale Smoothie with That
Vegan Smoothies: Mango Lassi
Sunday Recipe: Kale and Ginger Green Smoothie

Image: quinn.anya

The post Wanna Win a Free Vitamix?! Enter the EcoSalon/Well + Good NYC Sweepstakes ($450 Value) appeared first on EcoSalon.

The Green Plate is always combing the web to see what’s happening in the world of organic, sustainable, fair, and tasty food. From recipes, to food and agricultural policy, there are dozens of great sites that I depend on for my daily diet of information.

So here’s the Green Plate’s list of the best organic, smart, green, newsy, tasty, seasonal, sustainable food places on the web to share with you readers:

Group Blogs – Cooking:

Food 52 launched with a splash last fall by New York Times food writer and cookbook author, Amanda Hesser, and friend and fellow food writer Merrill Stubbs. It’s unlike any other site out there, in that instead of telling readers what to cook, it showcases the fine work of talented home cooks. It’s interactive, fun, well-designed, and full of tasty recipes. Readers can rate recipes and cookbooks, and from the recipes readers submit, founders are creating an online community cookbook and recipe database.

Started by New York food writer, Ed Levine, Serious Eats combines community, recipes, and food news into one of the most respected voices about food on the web. Though not explicitly green, the recipes and news on Serious Eats are about what’s current, and what people want to talk about, so there’s plenty that’s seasonal, veg centric, healthy, and well-sourced, right alongside articles on where to get the best burger in New York.

Culinate also has a strong community component along with recipes, news articles, cooking tips, interviews, recipes, podcasts, food news, and blog posts. It’s all about real food and is focused on an audience who cares where their food came from and how it was produced. The reporting and writing is always high quality.

The Kitchn, part of Apartmenttherapy.com, has writers across the country contributing recipes, product reviews, store spotlights, and news. There are also giveaways, cool kitchen tours and more, all served up with a strong editorial voice. The focus is on what people who care about good, real food are cooking and eating, so though not explicitly “green” there’s plenty there to chew on. And always great recipes and tips.

Group Blogs – News, policy, stories:

The New York Times Diners Journal blog features the work of many of the Time’s best thinkers on food issues, including Mark Bittman. You’ll find New York-centric news but also plenty about what’s going on all over the country trend-wise, plus Bittman’s tasty, simple, seasonal, veg-centric recipes.

Cooking Up a Story is an online television series (and blog) about people, food, and sustainable living. The videos spotlight farmers, artisan food producers, and other individuals who are bringing sustainable food to our tables. Many are unsung heroes and all are fascinating and inspiring.

Civil Eats is a blog with contributors around the country (full disclosure: I am one of them). You’ll find interviews with food activists and farmers, book reviews, recipes, gardening and farming tips, policy discussions, and all kinds of news. Many contributors are activists and movers and shakers in the world of sustainable fair food, so this is info from the front lines.

Sustainable Table is also home to The Meatrix and the Eat Well guide and it focuses on educating consumers on food related issues and building community through food. You’ll find shopping guides, recipes, and more on this invaluable site.

The Food Section of activist hub Change.org dishes up thought-provoking news on the issues that affect our food system. You’ll find articles skewering corporate misdeeds and great reporting on policy developments – plenty to chew on.

EcoCentric is the new home that combines Sustainable Table, Eat Well Guide, Daily Table, The Green Fork, H20 Conserve, and Network for New Energy Choices to cover the intersections between sustainable food, water, and energy. It’s a smart choice since food, water, and energy are all essential for our survival. The reporting is wide-ranging and interesting.

It’s no surprise that the Big Daddy of green blogs, Grist.org would be one of the most definitive food voices on the web. It’s been my first stop for years. The reporting goes beyond parroting and digs into the issues. With top-notch writers like Tom Philpott, Tom Laskawy, Bonnie Powell, and Paula Crossfield (also managing editor of Civil Eats), this should be the first place you go for policy news, stories from around the country, and the exposure of hypocrisy in high places of all sorts.

Speaking of Bonnie Powell, the blog she founded, The Ethicurean, is a must read for curated news from around the web, as it offers well-researched, original feature articles, and stories about cooking and farming.

Combining cooking and policy news, the The Atlantic’s Food Channel is all about smart food journalism.

With the gossipy, tabloid tone of the rest of the Daily Beast, Hungry Beast is a fun, but not-always-feather-light destination for news about food, recipes, and features.

Individual Blogs – Cooking:

Uber-blogger Elise Bauer of Simply Recipes migrated from the tech world to become one of the first full-time food bloggers. Her site is one of the web’s best treasure troves of home cooking.

Another early entry into the world of food blogs, 101 Cookbooks, is at the top of every blogger’s blog roll. Created by technological and media 2.0 whiz, Heidi Swanson, who is also a cookbook author and professional photographer, 101 Cookbooks is one of the most beautiful and useful food blogs on the planet. All of Heidi’s recipes are vegetarian and healthy, but she doesn’t really talk about it. It just is. I like that.

Engaging writing, gorgeous photography, and creative, delicious, doable recipes are the hallmarks of Smitten Kitchen. This is where I come for inspiration and just to bask in Deb Perelman’s beautiful food.

Individual Blogs – Policy and News:

Sam Fromartz, author of Organics Inc., one of the first books about “big organics” and how things REALLY work in the world of food policy and business, has a blog called Chewswise. It’s refreshingly idiosyncratic. You’re just as likely to get a recipe for Sam’s famous baguettes as a serious discussion about the farm bill, but there’s always something to provoke thought.

James Beard award winner and former contributing editor of Gourmet Magazine, Barry Estabrook reports on food politics in Politics of the Plate. Alternating between news bites of food stories from the web and the kind of hard-hitting features he became known for at Gourmet, Barry’s site is a great place to catch-up.

Josh Friedland’s The Food Section is a rich stew of food news culled from around the web, commentary, features, and new product news.

Now it’s your turn. Leave a comment and tell us about your favorite food stops on the web!

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate, on the environmental, social, and political issues related to what and how we eat.

Image: wickenden

The post Top 20 Organic, Sustainable, and Just Plain Tasty Food and Recipe Blogs appeared first on EcoSalon.

Every mother’s day for the past three years I have cooked for my sisters. You see, they are both mothers, I am not, and we no longer have a mother to honor. Plus they like my cooking and I like cooking for them.

We all look forward to the yearly event and just hanging out with one another. We don’t do anything special. Just sit around and eat and talk. Then we do a puzzle or play scrabble as the afternoon stretches on. Normally I make some sort of frittata dish. This year I branched out and made a leek tart from one of Marcella Hazan’s books. It was fabulous.

And now I can’t seem to get enough leeks. They’re just one of those expressions of spring that I treasure, even though they are available year-round.

Here’s a wonderful sounding recipe for leeks vinaigrette from Rachel Eats that I’d like to try.

When I was in Portland recently for IACP, I had the pleasure of meeting and dining with Kim Boyce, pastry chef and cookbook author. Her new book, Good to the Grain, about cooking with whole grain flours has been getting lots of attention because she’s some kind of genius at combining the special characteristics of the various whole grains with complementary and unusual flavors. This is thoughtful baking, not at all about health for the sake of health. I have yet to buy the book, but in the meantime, I can try this recipe for olive oil cake shared by The Wednesday Chef on her blog.

Sometimes I work at home and sometimes I work at the home of my colleague. Come lunchtime, we usually throw together something out of our combined leftovers paired with fresh bread, cheese, salad, or whatever we have. It’s always fun because we never know how the meal will play out and it’s almost always better than we think it will be.

One day, we had no salad greens so we foraged in her backyard for herbs to create an herb salad. Combining parsley, cilantro, chives, and mustard green flowers from domesticated mustard that had gone to seed, we created a salad whose sharp flavors awakened our palate and kept us fueled for the afternoon’s work.

Here’s a recipe for herb salad from the award-winning Hunter, Angler, Gardener, Cook blog.

Image: Muffet

The post 3 Recipes to Try This Week: Leeks Vinaigrette, Olive Oil Cake, Herb Salad appeared first on EcoSalon.

1. Green Pizza

Traditionally equated with college all-nighters, pizza doesn’t have to be unhealthy. With a prepared whole wheat pizza dough, or even a gluten free version, all you have to do is add your favorite organic toppings and a quick, good tasting dinner is on its way. Here’s a basic recipe adapted from Eating Well that can be easily tweaked according to what’s in your refrigerator. Tip: for a more diverse flavor, switch out the mozzarella for an artisanal chevre, and if you’re in need of protein, throw in a few walnuts or pecans!

Ingredients:

1 pound prepared pizza dough, preferably whole-wheat
2 cups chopped organic broccoli florets
1/4 cup water
5 ounces arugula, any tough stems removed, chopped (about 6 cups)
Pinch of salt
Freshly ground pepper to taste
1/2 cup prepared pesto
1 cup shredded part-skim mozzarella cheese

Preparation:

Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.

Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in arugula and cook, stirring, until wilted, 1 to 2 minutes more. Season with salt and pepper.

Spread pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.

2. Black Bean and Yam Quinoa Burgers with Guacamole

These aren’t your average burgers, in fact they’re a little more like glorified falafel. The black beans and quinoa make them protein packed, and the spices give them a good tex-mex flavor. Plus they’re gluten free! This mixture will also keep for two days in the refrigerator, so you can make it ahead of time and fry up the burgers when you’re ready to eat, saving you time. Serve with organic tortilla chips and guacamole for a southern inspired dinner.

Ingredients

1 cup uncooked quinoa
1/2 baked yam
1 finely grated carrot
1/4 cup chopped cilantro
1/2 can organic black beans
1 egg, beaten
1/2 cup buckwheat flour
2 cloves of garlic
1/2 of a white onion, chopped
1 teaspoon cumin
1/2 teaspoon salt
3/4 teaspoon chipotle powder
a sprinkling of red pepper flakes (add more if you want a spicier taste)
oil for frying

Preparation:

Cook quinoa. To cook quinoa, bring two cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix quinoa with baked yam, carrots, cilantro, salt, chipotle powder and chili flakes.

Sautee garlic and onions. Add in black beans and cumin powder combine with quinoa mixture.

Whisk egg. Add it and buckwheat flour to the mix.

Make balls a little smaller than your palm and flatten into patties. To make the burgers you can either fry them in the frying pan with a little oil, until they are browned on each side, or bake them in the oven.

Easy Guacamole:

Combine the following in a bowl and serve!

2 mashed organic avocados
1 finely chopped tomato
1 clove garlic, minced
juice of 1/2 lime
salt and pepper to taste
chopped cilantro

Recipe copyright Anna Brones 2008.

3. Organic Saffron Couscous

Couscous is a common favorite both because it’s quick and easy, but also because it goes well on its own or with roasted meats like chicken or lamb, meaning you can choose to keep it vegetarian or not depending on who you’re serving. This version from Organic to Be uses saffron, a perfect aromatic addition.

Ingredients:

2 cups vegetable or chicken broth
½ cup raisins
2 tablespoons butter
½ teaspoon salt
¼ teaspoon saffron threads, crumbled
2 cups couscous
½ cup pine nuts
4 green onions, thinly sliced

Preparation:

In a medium saucepan over high heat, bring the broth to a boil. Add the raisins, butter, salt, and saffron, stirring until the butter melts. Remove from the heat and stir in the couscous. Cover tightly and set aside for 5 minutes.

Meanwhile, place the pine nuts in a small heavy-bottom skillet over medium heat. Cook for 5 minutes, shaking the skillet often, or until lightly browned and toasted.

Fluff the couscous and stir in the pine nuts and green onions.

4. Tassajara Warm Red Cabbage Salad

Warm salads are the way to go if you’re looking for a quick and easy winter meal. This one from 101 Cookbooks is rich in color, texture and taste, giving you a great tasting and looking salad that you can whip up fast.

Ingredients:

1/2 cup sunflower seeds
1 teaspoon natural cane sugar (or brown sugar)
fine grain sea salt

2 tablespoons extra-virgin olive oil
1 red onion, diced
3 medium cloves garlic, minced

1 pound head of red cabbage or radicchio, quartered and cut into thin ribbons

1 teaspoon fresh rosemary, minced
2 ounces golden raisins (or other plump, chopped dried fruit)
1 1/2 tablespoons balsamic vinegar
2 ounces feta cheese, crumbled

a bit of freshly grated Parmesan cheese, to garnish

Preparation:

Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar, and a couple pinches of salt. Stir until the sugar melts and coats the seeds (you pan will need to be hot enough). Transfer the seeds immediately to a plate so they don’t stick to the pan. Set aside.

Heat the olive oil in a large skillet and saute the onion for a minutes or two with a couple pinches of salt. Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook for just a minute or so, or until the cabbage softens up just a touch. Then stir in the rosemary, most of the raisins, and the vinegar. The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it – where it collapses entirely. Fold in half of the feta cheese, most of the sunflower seeds, then taste. Season with more salt if needed. Serve garnished with the remaining raisins, feta, sunflower seeds and Parmesan cheese.

5. Stir Fry with Thai Peanut Sauce

Nothing’s simpler and fresher than a quick stir fry paired with brown rice or even rice noodles. You can use fresh vegetables, or even frozen organic ones, to make a simple stir fry. But any good stir fry needs a great sauce. This basic peanut sauce recipe will take any combination of veggies to the next level. It’s my go-to sauce when I need to add some flair to a basic meal, and you can store it in the refrigerator for up to a week. Garnish the finish product with chopped peanuts.

If you’re not confident in your own stir fry skills, here’s a quick recipe to start with from Real Simple:

Ingredients:

1 8-ounce package rice noodles or 12 ounces linguine
1/4 cup brown sugar
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
1 14-ounce package firm tofu, cut into 1/2-inch-thick slices
1 tablespoon canola oil
2 carrots, cut into thin strips
1 red bell pepper, thinly sliced
1 tablespoon grated fresh ginger
2 cups bean sprouts
4 scallions, thinly sliced
1/4 cup roasted peanuts, roughly chopped
1/2 cup fresh cilantro (optional)

Preparation:

Boil the noodles according to the package directions. Drain and return them to the pot.
Meanwhile, in a small bowl, whisk together the sugar, soy sauce, and lime juice. Gently press the tofu between layers of paper towels to remove excess liquid, then cut into ½-inch pieces.
Heat the oil in a large skillet over medium-high heat. Add the carrots, bell pepper, and ginger and cook, stirring, for 2 minutes. Add the tofu and bean sprouts. Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes.
Toss the noodles with half the soy sauce mixture and cook over medium-high heat until heated through, 1 to 2 minutes. Transfer to a platter and top with the vegetables and the remaining soy sauce mixture. Sprinkle with the scallions, peanuts, and cilantro, if using.

Peanut Sauce Ingredients:

1/4 cup peanut butter (natural, no sugar added kind)
2 teaspoon soy sauce
1 Tablespoon brown sugar
1 Tablespoon fresh lemon or lime juice
1-2 teaspoons grated ginger
1/4 cup coconut milk or substitute with water
1/4 cup water
red chili flake to taste
chili garlic sauce to taste or 1 clove crushed garlic

Optional:
sesame oil
curry paste
rice wine vinegar
fish sauce
shallots sauteed till brown in oil

Preparation:

Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Experiment with this sauce adding a teaspoon at a time of one the optional additions and tasting as you go. Serve hot or cold.

Photo Credits: ccharmon, Anna Brones, uberculture, 101 Cookbooks, teamaskins

The post Ecosalon Recipes: Got 5 Minutes? You’ve Got Time for a Tasty Dinner appeared first on EcoSalon.

The manageable Delicata is the first to appear in the markets in fall. It’s lovely to look at – pale yellow, with pretty green stripes and dependably sweet with a good balance of moisture. Unlike some of the larger, exceptionally tough winter squashes, the thin-skinned Delicata is both versatile and simple to prepare. It’s the only winter squash whose seeds and skin are both edible, and it’s small enough to cook quickly.

Of course you can peel the squash and scoop out the seeds, but why bother if they taste good and the texture is pleasant?

Here are some ideas for using the delectable Delicata.

Simply cut crosswise into rounds and toss with olive oil and salt, a few unpeeled but crushed garlic cloves, and some whole sage leaves. Roast at 400 degrees F on a baking sheet in a single layer until brown and caramelized, 20-25 minutes. Once you have your squash cooked you may use it in several different ways:

– Enjoy as a side dish with just about anything. Squash pairs particularly well with white beans.

– Toss with browned butter and cooked whole wheat fettuccine sprinkled with freshly grated Parmesan cheese.

– Make a batch of warm polenta and top with roasted squash and Parmesan, blue cheese or crumbled goat cheese.

– Toss with arugula, toasted pine nuts and crumbled blue cheese for a wonderful salad.

– Make a brown rice bowl with the squash, spinach or other cooked greens, toasted nuts and protein (such as chicken or tofu), if you like.

– Here’s a wonderful sounding recipe for Delicata Squash and Gruyere Dip from The Kitchn.

Happy Fall Cooking! Buy organic!

Image: Laurel Fan

The post Fall Produce Spotlight: 6 Ways to Enjoy Delicata Squash appeared first on EcoSalon.