October 2023 Newsletter
Fall harvest salad, sweet potato chili, curried chickpea salad, and more!
Hello! Here’s what’s new at The Garden Grazer:
Fall Harvest Quinoa Salad
This nourishing salad is autumn in a bowl! It combines roasted butternut squash, fresh kale, tender nuts, and dried cranberries. Then it's tossed in the most delicious rosemary maple balsamic dressing!
Sweet Potato Black Bean Chili
A feel-good meal with rich, warm flavors. This cozy plant-based chili is simple to prepare with mostly pantry staples. Plus everyone can choose their own toppings. (Avocado is great!)
Curried Chickpea Salad
A tasty vegan version of the classic curried chicken salad... but made with all plant-based ingredients! Enjoy it in a sandwich, wrap, on a bed of lettuce, or a dip with crackers. (Or just grab a spoon and dig in!)
Vegetable Orzo Soup
Simple but satisfying. It’s made with tender orzo pasta, hearty veggies, and a light, flavorful broth. Plus you can easily customize it with the vegetables you love!
Cashew Queso
Silky and deliciously cheesy! Accented with green chiles and made with simple, healthy ingredients. Serve it as a dip, or spoon it on baked potatoes, veggies, nachos, and beyond.
Tofu Rice Bowl with Peanut Sauce
This one-bowl wonder is filling, flavorful, and protein-rich. It combines savory baked tofu, roasted veggies, and fluffy warm rice. Then it's drizzled with a creamy, delicious garlic-ginger peanut sauce!
Want more easy, healthy recipe inspiration?
Please feel free to share this newsletter (or recipe links) with anyone who may enjoy them! Thanks for reading & subscribing. I hope this letter finds you well, wherever you are.
-Kaitlin | The Garden Grazer
Love your photos as much as this new set of recipes, can’t wait to tackle them. And a snow cap on your jack o’ lantern! Priceless ❤️