How Do You Celebrate the Harvest Season?
In my community this time of year we have a meadow gathering to celebrate the fall harvest and the change in the seasons. We welcome new arrivals to the community, and say goodbye to those who have left us this year. 
We give offerings and thanks for another bountiful summer, and then we all sit down for a giant potluck picnic. I believe that cooking and eating together is one of the most important ways that people bond together in communities and families. So, as we prepare for winter, you may want to create your own family or community harvest gathering. For some compassionate food inspiration, check out Allison’s “Veganize It!” column from VegNews for warm and delicious harvest recipes like Vegetable Pot Pie, Baked Ziti, and Lentil Meatloaf. Or, if those you love are far away, send them some of our harvest-time bounty in the form of organic brownies or vegan toffee. 
However you choose to celebrate this autumn season, take time to enjoy the pleasure of good food and good company while giving thanks for another full harvest.
Monday Yumday: Clam-free Chowder
This deliciously creamy chowder gets its smooth texture from a blend of cashews and cauliflower. Not only is it full of flavor, it is full of heart-healthy fiber as well! Oyster mushrooms are the secret substitute for clams in this vegan version of New England style chowder.
Clam-free Chowdah!
From ‘Veganize It!’ in VegNews Magazine
by Allison Rivers Samson
Ingredients:
2 tablespoons non-hydrogenated margarine, divided
1/4 pound oyster mushrooms, chopped into 1/2-inch pieces
1/2 cup raw cashews
2 cup vegetable broth, divided (use a light-colored broth to make yours turn out lighter than mine did)
2 cups water
1/2 cup onion, diced
1 1/2 cauliflower, cut into large pieces
1/4 teaspoon garlic, minced
3 bay leaves
1/2 teaspoon thyme, dried
1/4 teaspoon white pepper
1 teaspoon sea salt
1 1/2 cup potatoes, peeled and diced
1/4 teaspoon natural smoke flavor
1/4 teaspoon black pepper, freshly ground
1 teaspoon fresh parsley, minced
Method:
1. In a skillet over medium-low heat, saute 1 tablespoon margarine and oyster mushrooms for 7 minutes, then set aside
2. In a blender, grind cashews to a fine powder, then add 1 cup vegetable broth. Blend until completely smooth.
3. In a large stock pot over medium-high heat, and 1 tablespoon margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add remaining vegetable broth, water, cashew mixture, and salt, Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.
4. Using either an immersion blender or a regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the smoke flavor and the mushrooms. Serve hot, garnished with a sprinkle of freshly ground black pepper and a pinch of fresh parsley.
Check out more of Allison’s recipes on our website, here. If you make any of Allison’s recipes we’d love to see some pics, so feel free to post them to our Facebook or Twitter pages!
Halloween is Just Around the Corner!
The teenagers I know have been planning their costumes for months already, but October is now more than half over, which means that Halloween is actually almost here! Allison loves Halloween as much any kid, so she wants to make sure that I tell you about all of our favorite trick-or-treats for the little (and big) kids in your life. Who says kids are the only ones who should get Halloween sweets?
In my mind peanut butter goes with Halloween like candy canes go with Christmas. As the most enthusiastic Allison’s Gourmet taste-tester, I can tell you from personal experience that our peanut confections are ghoulishly delicious. 
My favorite right now is the spiced peanut brittle, although our original and chocolate covered brittles are pretty amazing, too.
For more easily share-able treats we also offer vegan peanut butter cups, as well as peppermint creme patties, and new salted chocolate caramels all individually wrapped, so they can be given away piece by piece or in bags. Our other flavors of individually wrapped caramels include classic chocolate and vanilla, as well as chipotle, for those with more adventurous taste buds. Check out this week’s Monday Yumday post for Allison’s Caramel Apple recipe!
Monday Yumday: Caramel Apples
In case you missed it in our Newsletter this month, this is Allison’s recipe for out-of-this-world caramel apples using our very own individually-wrapped vanilla caramels. Take them to a harvest party or hand them out to excited children (and adults!) on Halloween:
Vegan Caramel Apples
My favorite apples to bathe in gooey caramel are the illustrious Honeycrisp Apples from Washington State. If you’re not lucky enough to find these, crisp Fuji apples will do just fine.
What to use . . .
6 crisp apples, washed and dried
9 ounces individually wrapped vegan caramels, unwrapped
2 tablespoons coconut milk
. . . and How
1. Line a baking sheet with parchment paper.
2. Remove the stem from each apple and firmly press a popsicle stick into each top. Place apples bottom side down onto the lined baking sheet.
3. Heat a heavy saucepan over low. Add caramels and coconut milk. Stir regularly. Once the caramels have completely melted, allow to cool for 3 minutes. Then, holding the popsicle stick, roll each apple quickly in caramel sauce until well coated. Place apples bottom side down onto the prepared sheet pan to set.
Recipe copyright: Allison Rivers Samson of Allison’s Gourmet, an organic, vegan bakery & confectionary boutique. If you wish to reprint, just ask!
Announcing our new Salted Chocolate Caramels!!
Last month, Allison was excited to attend Portland’s VegFest and visit with friends in her old stomping grounds of the Pacific Northwest. One of the many highlights was a visit to the factory of Theo Chocolate, a Seattle company that makes delicious 
bean-to-bar, organic, fair-trade chocolate (too bad they’re not all vegan!).
Filled with inspiration and anticipation, Allison returned home to begin her new love affair with salted caramels. Always one to do something different, she chose to avoid extra layers between our luscious caramel and delicate Himalayan pink salt by lightly adorning our individually-wrapped chocolate caramels rather than the standard practice of salting chocolate covered caramels.
These decadent, chewy, rich and chocolate-y salted caramels are so delicious that we couldn’t wait another minute to share them with you! We hope that you’ll love them as much as we do.
