Quinoa Fall Veggie Bowl will Dill Tahini Sauce

Montreal was dreamy. Parks and green space were both in abundance, as were spacious bike lanes and an inspiring amount of cyclists putting them to good use.

Bagels also abound, but even more exciting for me was the number of vegan spots present in every neighborhood. There were tons of them. It was glorious.

Roasted Kabocha

Many of the vegan restaurants were casual, hosting menus of simple, affordable meals made from quality ingredients. It was in the details, like that extra handful of sprouts or the fact that the tempeh was homemade, that made each meal stand out.

The warm, notably thin, ever-so slightly crispy pita that held one breakfast’s tofu scramble still sticks in my mind this morning. Details. It’s all about the details.

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

A lot of spots also had nourishing bowls like this, the inspiration behind today’s recipe. After snacking on croissants, these kind of meals come in handy.

But really, if you want to feel energized and clear-headed, meals like these are perfect for anytime.

It’s the best when you finish up a filling meal, and feel nothing but refreshed afterwards. This is the beauty of what the blogging world calls the Buddha Bowl.

Sesame Seeds

Packed with protein-powered whole grains and sweet, creamy roasted kobacha squash, I consider this a treat to welcome in the autumn season. Tahini sauces are always my favorite, too, so this herbed rendition really seals the deal. You’ll notice the recipe makes double the amount of sauce you’ll need. You could either A) feed more people and double the veggies too, or B) save the sauce and use it in other salad/grain recipes later. If you decide to do the later, you may wish to add a little extra water or heat the sauce following refrigeration. The sauce thickens once cooled.

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

Feel free to add some tofu or chickpeas on top for a little extra oomph.


Homemade Jalapeno Hot Sauce

Holy hot sauce, what a crazy month! Things have been moving here at the FFF headquarters, and tomorrow I’m venturing off to Montreal for a few days…Did someone say bagels?!


Before I go, I wanted to welcome the first day of fall on here together, and since I’m not ready for any sort of cool weather just yet, I’m bring you something a little fiery instead.

Whip a batch of this up with the last of the summer season’s jalapeños, and pull it out on the first real cool day. They say warm climates call for spicy foods, but I’m telling you, a spoonful of this is bound to make you feel all warm inside. At the very least, your tongue will feel the fire.

Homemade Jalapeno Hot Sauce

Perfect for fish tacos, breakfast tacos, portobello tacos, any kind of tacos…this recipe lends itself to a wide range of uses, as long as you like spicy. It’ll make about 16 ounces, so be prepared to enter a lot of hot sauce eating competitions with your friends. Or just pull out some small freezer containers like I did, and divide it on up.

Homemade Jalapeno Hot Sauce

P.S. You can expect more squash-filled, appley, autumn-inspired recipes soon. In the meantime, I’m still hanging onto summer.

Homemade Jalapeno Hot Sauce

Homemade Jalapeno Hot Sauce

Recipe via All Recipes


  • 1 tsp. vegetable oil
  • 20 fresh jalapeño peppers, sliced
  • 3 cloves garlic, minced
  • ½ cup minced onion
  • ¾ tsp. salt
  • 2 cups water
  • 1 cup distilled white vinegar


  1. In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; sauté for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
  2. Transfer the mixture to a food processor and purée until smooth. With the processor running, slowly add the vinegar. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

Spicy Spinach Hummus

Hummus-making used to be a weekly occurrence in my kitchen. It’s just so fantastically easy and delicious. I’m not sure how I let the ritual run away from me.

I’m happy to say hummus and I have reunited with this green-laced recipe, which I hope will entice you to unite with garbanzos and your food processor as well.

Spicy Spinach Hummus

Hot peppers are a beautiful thing.

Here, they take hummus to the next notch, adding a nice subtle flavor and spice that will make your spread unique in an elegant way. Don’t worry, this isn’t going to make your eyes water. (That is, unless you take your contacts out after handling the peppers…still waiting for the day when I’ll remember not to do that.)

The spice here is moderately mild, and in fact, you may even want to keep the Sriracha on hand if you looking for a little extra fire. Again, it’s the hints of flavor that you’ll note from the peppers that make them special in this spread.

Spicy Spinach Hummus

With just a simple whiz in the food processor, this recipe comes together fast. No roasting, toasting, or fancy stuff is needed to make it complete. But of course, feel free to experiment. That is the beauty of cooking. Want to try roasting those hot peppers? Toasting the cumin seeds? Adding other greens?

Do it, and share with me how it turns out. Cheers.

Spicy Spinach Hummus


Sweet and Smoky Beet Burgers

What do you do with an abundance of beets? Pickle them. Turn your tabbouleh pink. Or your hummus.

Or perhaps your end-of-summer burgers, as Food52 would suggest.

Sweet and Smoky Beet Burgers

I spotted this recipe over on Food52, and of course with all things beet-related, was captivated by its color. You could nearly mistake that burger in the picture above for a beef patty. That doesn’t sound all that appetizing to me, but I do find this depiction beautiful, nonetheless. Especially with a creamy cucumber sauce lathered on top. I assure you, this meat-free burger is an abundance of appetizing deliciousness.

It’s one of the most firm, well-held-together veggie burgers I’ve ever made as well.

Sweet and Smoky Beet Burgers

Rice acts as the glue that keeps these lentil beet burgers together, and it does a rather efficient job at doing so. You won’t need a million spatulas and utensils and tablespoons of oil to flip them in the pan, which is often the case with homemade veggie burgers.

As the name depicts, slightly sweet (from the beets and raisins), slightly smoky (from the paprika), these burgers are a unique treat. Place them between pita or a bun, or simply atop a bed of greens, and serve with a side of tomatoes and cool cucumber-yogurt sauce.

P.S. These freeze well, too!

Sweet and Smoky Beet Burgers CLICK HERE FOR RECIPE…

Summer QuicheEarly evening sunsets. Cool-breezed nights. Tapering tomato harvests. Weddings on weddings on weddings. September.

Can you believe it? Yeah, I can’t really either, especially as I sit here in a slightly steamy and sunny room writing about zucchini quiche. The deliciousness of late summer days. I love it.

Summer Quiche

This is actually the first quiche I’ve ever made, seasoned with the loving help of my roommate who has a rich history of it in her repertoire. (Thanks Amelia!)

It was inspired by some farm fresh eggs delivered from a friend and a large bounty of zucchini awaiting usage in the refrigerator. Those two ingredients go together quite well, especially when tomatoes are in the picture, too.

Farm Eggs

I chose to go crustless with this quiche in the name of keeping it a little lighter as we ride out these last few weeks of hot weather. However, if you want to make this a little richer, feel free to flake on the crust. You could also add some extra cheese if you wish too. If you do so, I’d recommend medium hunks of goat cheese.

The main focus here though is the veggies. Zucchini gives this some texture, while tomatoes add a sweet, acidic flavor that bursts across the surface. Perfecto.

Summer Quiche

Enjoy for breakfast or lunch, warm or at room temp. CLICK HERE FOR RECIPE…

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