BY ELIZA SCHUETT
Carrot Cake Loaf with Cream Cheese Icing
Carrots, apples and cinnamon, oh my! These classic fall flavors are the terrific trio of seasonal baking and
produce the same deep reddish-brown hue of our stunning late fall marsh. Be warned: this carrot loaf is
devilishly sneaky. It’s not quite sweet enough to be a dessert but has a tad more sugar than your average slice
of bread. It tempts even the strongest wills at breakfast, lunch, dinner and every waking hour in between.
And that’s without its partner in crime: dairy-free cream cheese icing. This innocent-looking icing harbors
hints of cinnamon and is utterly irresistible.
Butternut Squash Hummus
Butternut squash is pumpkin’s more sophisticated cousin. Each velvety bite of roasted butternut squash strikes
a magnificent balance between sweet and savory, and its refined light orange shade is reminiscent of the leaves
beginning to turn. Add some to your next batch of hummus and serve the rest as a side dish or in a fall salad.
Twice-baked potatoes are crowd pleasers. The vivacious combination of yellow-orange melted cheese and
energetic green chives are the opening act for the real star of this show: the humble potato. Plant-based sour
cream, butter and coconut milk whip the plain Jane into a princess, while “better-than-bacon” sauteed mushrooms
add a savory element and rich color that complements our fair potato. Every Cinderella needs a Prince Charming.
Sugar Cookies with Frosting
This baking project is simple, and perfect for little ones. The soft, sweet sugar cookies with gentle almond notes
are delectable by themselves, but whipped frosting brings them to life. Drops of red and yellow food coloring
produce a lovely light orange that edges toward salmon with additional red. Look outside for color inspiration or
use your imagination. And of course, don’t forget to taste along the way!
TAKE A CUE FROM FALL FOLIAGE TO PREPARE THESE PLANT-BASED GOODIES
There’s nothing like the smell of fall in the kitchen, from sweet classics like pumpkin pie and carrot cake to savory
casseroles that warm the house like a cozy sweater. Fresh produce is the crown jewel of this season, with hues from
deep reds and warm browns to pale oranges and dusty pinks inspiring hearty dishes and decadent desserts.
What better way to celebrate the gorgeous colors of the fall season than with some new plant-based recipes?