The second the weather changes from hot and humid to cool and crisp, the first thing I do is pull out my favorite leather boots and sweaters, and the second thing I do start cooking with all my favorite fall foods and flavors. My personal favorites happen to be apple, butternut & acorn squash, and pumpkin and they can all be used in so many creative ways. Today I’m sharing some of my favorite fall recipes (admittedly, some may be much healthier than others, but it’s all about balance after all).
a heaped teaspoon of date syrup (or maple syrup/raw honey)
a heaped teaspoon cinnamon
1/2 a can of coconut milk
(of your choice)
Start by peeling your apples. Then cut them into bite sized pieces, discarding the core. Place the pieces in a sauce pan with the blueberries, cinnamon and date syrup and cover the bottom few cm’s of the saucepan in coconut milk. Allow the pan to start simmering on a low heat. As it cooks just watch that there’s always enough liquid and the apples aren’t sticking and burning to the bottom of the pan. If this is happening just add a little more coconut milk or some water.
Then peel your ginger and then grate it onto a plate, then add this to the pan. (I grate it on a plate not straight into the pan as most graters are metal and they get very hot when used above heat!)
Allow the apple mix to cook for about twenty minutes, at which point all the coconut milk should be evaporated or absorbed.
Place the apples in a bowl and use the pan to heat up the remaining coconut milk for a minute or two, then pour this over the apples, add your granola and enjoy!
*You can make the apples in big batches, allow them to cool and then store them in an air-tight container in the fridge if you want a speedy breakfast! They should last about five days if stored this way.
For this recipe and more from Deliciously Ella: http://deliciouslyella.com/stewed-breakfast-apples-with-cinnamon-and-ginger/
1 medium pumpkin, peeled, halved, seeded, and chopped into 1-inch cubes (organic canned pumpkin is a-ok! Approx 1 1/2 15 oz cans)
4 garlic cloves, finely chopped
2 sprigs fresh thyme
3⁄4 teaspoon sea salt
1 cup canned light coconut milk
4 cups pasta shells or penne, cooked and drained
1⁄4 cup plus 2 tablespoons nutritional yeast
Coconut oil or olive oil cooking spray, for the pan
Herbed Bread Crumb Topping Ingredients:
1/2 cup panko bread crumbs
1 tablespoon granulated garlic powder
1/4 teaspoon sea salt
1/2 cup finely chopped kale leaves
Preheat the oven to 375 F. Lightly coat a 9×13-inch pan with coconut oil or olive oil cooking spray.
In a large saucepan, combine the pumpkin, garlic cloves, thyme sprigs, salt, and coconut milk. Cook over medium heat, uncovered, stirring occasionally, and making sure the all the pumpkin is submerged. Simmer until the pumpkin is fork-tender, about 30 minutes. Remove and discard the thyme sprigs.
Carefully place the squash mixture in a food processor or blender and purée until velvety smooth.
Meanwhile, cook the pasta in salted water until al dente. Drain and rinse with cool water, remove all excess liquid.
Spread out the pasta in the prepared pan, and pour the pumpkin–coconut milk purée over the pasta. Gently fold in the nutritional yeast and mix well to combine, ensuring that all noodles are coated. Cover the dish with aluminum foil and place in preheated oven. Bake for about 30 minutes, or until bubbly and cooked through.
Meanwhile, in a small bowl, combine the ingredients for the topping.
Remove the mac and cheese from the oven, uncover, and sprinkle the top with the herbed bread-crumb topping, followed by a sprinkle of the remaining 2 tablespoons grated cheese. Transfer to the broiler for 2 to 3 minutes until brown and bubbly.
For this recipe and more from Candice Kumai: http://www.candicekumai.com/blog/pumpkin-macaroni-cheese/
1 large butternut squash (about 3-3.5lb) peeled, seeded, and diced (1/2-inch cubes, 8-9 cups chopped)
2 tablespoons melted coconut oil, or oil of choice
Fine sea salt, to taste
For the salad:
1 cup uncooked quinoa
1 large avocado, pitted and chopped
Fresh lemon or lime juice, to taste
Fine sea salt and freshly ground black pepper, to taste
For the squash: Preheat the oven to 400F and line two large baking sheets with parchment paper.
Spread the chopped squash onto the baking sheets and drizzle on 1 tablespoon of oil over top each. Toss to coat. Spread the squash into an even layer, being careful not to overcrowd the squash, and garnish with a few pinches of sea salt.
Roast the squash until the bottoms are just starting to brown. For my oven, this takes about 50 minutes, but your time may vary. I recommend checking on it after 30 minutes, and then every 5-10 minutes after that. I don’t bother flipping it halfway through, but I do rotate the pans once half way through roasting as I have a hot spot in my oven. I find the squash tastes best when the bottoms are slightly browned (more than the photo shows).
For the salad: Prepare the quinoa once you have about 25 minutes left of roasting the squash. Rinse the quinoa in a fine mesh sieve and transfer to a medium pot. Add 1 3/4 cups water and bring to a simmer over medium-high heat. Reduce heat to medium, cover with a tight-fitting lid, and cook for 13-16 minutes, until the water is absorbed and the quinoa is tender and fluffy. Once cooked, fluff with a fork and remove from heat. Season the quinoa to taste with a generous amount of salt and pepper and stir to combine. Keep the lid on until ready to use so it stays warm.
Pit and chop the avocado and have it ready to go just before assembly.
When the squash is finished cooking, spread the warm quinoa onto a platter (or you can simply combine everything in a large bowl). Top the quinoa with all of the (hot out of the oven) roasted squash, and finally the chopped avocado. Garnish with a couple more pinches of salt, and a small amount of fresh lemon juice (or lime juice) drizzled over top (or you can try lemon or lime zest for a twist). I use a light touch with lemon juice as it can quickly overwhelm the other flavors. Serve immediately.
For this recipe and more from Oh She Glows: http://ohsheglows.com/2015/10/20/a-simple-roasted-butternut-squash-salad/