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    Home » Recipes

    Month: October 2020

    • Nut Parmesan-Crusted Squash, Chickpea, + Kale Bowls with Avocado Sauce
    • What I Ate Wednesday
    • Nut Parmesan-Crusted Butternut Squash
    • Greek Tofu Breakfast Sandwiches (Vegan)
    • Lentil + Sweet Potato Shepherd’s Pie (Vegan)
    • What I Ate Wednesday (All Vegan + Vegetarian Meals!)
    • Cashew Pumpkin Spice Latte (Dairy-Free)
    • Vegan Pumpkin Spice Cupcakes (Maple Sweetened)
    • Vegan Date Night Pasta with Roasted Red Pepper Cream Sauce
    • Masala Chickpea Kale Salad with Mango Turmeric Tahini Dressing
    • Pumpkin Spice Chocolate Chip Cake (Vegan + Oil-Free)
    • Tahini Alfredo Spaghetti Squash
    • Cozy Beans, Greens, Mushrooms, and Miso Gravy on Toast (Vegan)
    • Chocolate Hazelnut Butter Cups (Vegan)

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    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

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