Plentiful Plants

This month was our first kitchen for the school year. We embodied autumn season through an abundance of seasonal fruits and vegetables. This month Kitchen was entirely plant-based and gluten-free…perfect for those wanting to incorporate a plentiful amount of plants into their diet.

We had a blast preparing these tasty dishes and meeting new people over the food we prepared. Dishes highlighted from the menu included, Festive Rice-Stuffed Roasted Squash, Lentil and Eggplant Lasagne, Fall Pinto Bean and Yam Soup, and Baked Apples with Coconut Cream.

See the full menu below with included recipes…


  • White Bean and Pumpkin Hummus
  • White Bean Pumpkin Hummus
  • Preparation of the Kale and Roasted Beets & Carrot Salad
  • Participant preparing the squash for the Festive Rice-Stuffed Roasted Squash


  • Savory Roasted Root Vegetables
  • Kale and Roasted Beets & Carrot Salad


  • Festive Rice-Stuffed Roasted Squash
  • Lentil and Eggplant Lasagne
  • Lentil and Eggplant Lasagne
  • Baked Apples with Coconut Cream
  • Participant making candied pecans for the kale salad.


  • Baked Apples with Coconut Cream


  • Apple Pumpkin Slaw
  • Fall Pinto Bean and Yam Soup
  • Festive Rice-Stuffed Roasted Squash
  • Participants enjoying the full spread.

Plentiful Plants Recipe Packet


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