Autumn Maple Sage Acorn Squash, Fall Recipes, Mini Pot Pies, Roasted Acorn Squash, Recipes of The Week, Butternut Squash Tacos, Roasted Carrot Fries, Tomato and Potato Stew, Slow Cooker Winter Squash Quinoa Curry, Slow Cooker Kabocha Squash Soup, Cornbread With Tahini-Miso Spread & Coconut Turmeric Dal
Mini Pot Pies With Black Lentil, Fennel, and Thyme
MINI POT PIES WITH BLACK LENTIL, FENNEL, AND THYME [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
CALORIES
569SERVES
4COOK TIME
45INGREDIENTS
- 4 ramekins; 4 inches wide by 2 inches high
- 1 sheet frozen pie pastry, thawed (gluten-free if necessary)
- 1/2 cup black lentils
- 1 tablespoon coconut oil
- 2 small white onions
- 2 garlic cloves
- 1/2 fennel bulb
- 3 celery sticks
- 3 large carrots, peeled
- 3 medium russet potatoes
- 5-6 springs thyme (approximately 2 tablespoons), stems removed
- 1/3 cup vegetable stock
- Olive oil, for brushing pie crust
- Sea salt and pepper
PREPARATION
- Preheat oven to 425°F. Add water to a saucepan and bring to a boil. Pour in lentils and boil for 12-15 minutes, or until cooked. Strain lentils and place to the side.
- Dice onion and garlic and chop fennel, celery, carrots, and potatoes. Add coconut oil to saucepan and bring to medium-high heat. Add onions and garlic, season with salt and pepper and cook for 10-12 minutes, stirring occasionally until vegetables becomes translucent in color.
- Add fennel, carrots, celery, potatoes, and thyme to the saucepan and stir. Add more salt and pepper and cook for another 10-12 minutes stirring occasionally. Pour lentils and vegetable stock into the saucepan and continue to cook until broth lessens to lightly cover the vegetables, approximately 5-10 minutes.
- Lay sheet of pie pastry on flat surface and cut 4 circles to be 1-inch wider than ramekins. To do this, turn ramekin face down onto pastry and lightly trace around them with a knife to be one inch wider.
- Pour brothy vegetables into ramekins and top each with puff pastry round. Pinch the ends to of the pastry with your forefinger and thumb, working your way entirely around the edge of the pies for a textured effect. Lightly paint pastry with olive oil and cut three small slits in the center of each pie.
- Transfer mini pot pies to oven to bake for 30 minutes until golden brown, then reduce heat to 350°F and bake for another 30 minutes.
NUTRIONAL INFORMATION
Per Serving: Calories: 569 | Carbs: 81 g | Fat: 22 g | Protein: 14 g | Sodium: 218 mg | Sugar: 10 g
TACO-STUFFED BUTTERNUT SQUASH WITH REFRIED BLACK BEANS [VEGAN, GRAIN-FREE]
THIS RECIPE IS :
CALORIES
288SERVES
2-4COOK TIME
40INGREDIENTS
FOR THE BUTTERNUT SQUASH:
- 1 butternut squash
- Slightly melted coconut oil
- Salt and pepper
FOR THE REFRIED BEANS:
- 1 can black beans, rinsed and drained
- 1 can of chopped tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons taco spice mix
- 1 onion, finely chopped
- 1 clove of garlic, finely grated
FOR THE TACO FILLING AND TOPPINGS:
- Avocado dressing
- Tomatoes, chopped
- Corn
- Peppers, chopped
- Fresh cilantro
- Lime wedges
PREPARATION
- Turn on the oven at 390°F and put baking paper on a baking sheet.
- Divide the butternuts out and scrape the seeds with a spoon.
- Cut a diagonal pattern in the butternutsquash with a sharp tip knife.
- Brush the butternut squash with coconut oil, season with salt and pepper, and place them on the baking sheet.
- Place the plate in the oven and behind the butternut for 35-40 minutes or until it is tender.
- Heat a pan up to medium heat.
- Melt a little coconut oil and step in it for 5 minutes.
- Add garlic, taco seasoning, and tomato paste. Stir for another minute.
- Add chopped tomatoes and black beans. Stir and simmer for 15 minutes.
- Mash the beans a little with the back of a stew and simmer until the butternut squash is finished.
- Fill the butternut squash with refried black beans, top with dressing, fresh vegetables, and cilantro.
NUTRIONAL INFORMATION
Per Serving: Calories: 288 | Carbs: 54 g | Fat: 5 g | Protein: 12 g | Sodium: 1185 mg | Sugar: 11 g
Calculation not including salt added to taste, dressing, or toppings.
Calculation not including salt added to taste, dressing, or toppings.
ROASTED ACORN SQUASH WITH CURRIED CHICKPEA AND VEGGIES [VEGAN, GRAIN-FREE]
THIS RECIPE IS :
CALORIES
221SERVES
2INGREDIENTS
- 1 acorn squash
- 1/2 cup chickpeas
- 1/2 cup fresh or frozen veggies of your choice
- 3 teaspoons basil
- 2 teaspoons curry powder
- Olive oil
- Fresh greens (optional)
- Sunflower seeds (optional)
PREPARATION
- Preheat your oven to 400°F. Wash and cut your acorn squash. Scoop out all of the seeds. Place both halves of the squash in a baking pan. Coat with olive oil. Bake for 45-60 minutes, until edges of squash begin to brown.
- While the acorn squash is cooking, prepare your filling. Cook your veggies of choice and chickpeas to your liking.
- Once your veggies are done, place them in a bowl and add basil and curry powder, stir enough to distribute thoroughly.
- After acorn squash is finished, remove from oven and fill with your chickpea veggie mixture. You can serve this on a bed of greens and top with sunflower seeds or you can just eat it as is.
NUTRIONAL INFORMATION
Per Serving: Calories: 221 | Carbs: 35 g | Fat: 8 g | Protein: 5 g | Sodium: 110 mg | Sugar: 2 g
Calculation not including greens or sunflower seeds.
Calculation not including greens or sunflower seeds.
TOMATO AND POTATO STEW [VEGAN, GRAIN-FREE]
THIS RECIPE IS :
SERVES
3INGREDIENTS
FOR THE SOUP:
- 1 1/4 cups water
- 1 28-ounce can crushed tomatoes
- 4 medium-sized yellow potatoes, diced
- 5 medium-size carrots, peeled and chopped
- 1/3 cup buckwheat groats
- Olive oil, to taste
- Salt
- 1 teaspoon black pepper
FOR SERVING:
- A handful of fresh coriander
- Sunflower seeds
- Olive oil
PREPARATION
- In a larger pan add potatoes, carrots, and celery. Pour in the water and bring it to boil.
- Once the water starts boiling add the buckwheat and olive oil, season with salt, and cook for 5-7 minutes, or until the vegetables start to soften.
- When the potatoes and carrots start to soften, add the crushed tomatoes, season with black pepper, lower the heat, and let it cook for 10 to 15 minutes, until both the buckwheat and the veggies are softened.
- Serve it with fresh coriander (it goes very well with the tomatoes), sunflower seeds and/or a tablespoon of olive oil.
NUTRIONAL INFORMATION
Calories: 379 | Carbs: 82g | Fat: 1g | Protein: 14g | Sugar: 172g | Sodium: 17mg
SLOW COOKER KABOCHA SQUASH SOUP [VEGAN, GRAIN-FREE]
THIS RECIPE IS :
CALORIES
283SERVES
6INGREDIENTS
FOR THE SOUP:
- 1 medium Kabocha squash, skin cut off, de-seeded, and cut into 1-inch cubes (about 5-6 cups cubes)
- 4 large Fuji apples, roughly chopped (about 7 cups)
- 2 cups reduced sodium vegetable broth
- 2 tablespoons halved Deglet Noor dates, tightly packed (about 5 large dates)
- 2 teaspoons ground turmeric
- 2 teaspoon fresh ginger, minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- Pinch of pepper
- 1 to 1 1/4 cups full-fat coconut milk, to taste
FOR GARNISH:
- 3 Large Fuji apples, spiralized with the smallest blade
- 6 tablespoons golden raisins, packed
- Cilantro
PREPARATION
- Place the cubed kabocha, apples, broth, dates, turmeric, ginger, salt, cinnamon, and pepper in a large food processor and stir until combined.
- Cook in a slow cooker on low for 6-7 hours or high for 3-4 hours, under the squash is very soft and tender.
- Transfer the soup to a blender (or use an immersion blender if you have one) and add the coconut milk. Blend until smooth.
- Divide the soup between 6 bowls and garnish with apple noodles, cilantro and raisins.
NUTRIONAL INFORMATION
Per Serving: Calories: 283 | Carbs: 50 g | Fat: 9 g | Protein: 4 g | Sodium: 587 mg | Sugar: 37 g
OIL-FREE ROASTED CARROT FRIES [VEGAN, GRAIN-FREE]
THIS RECIPE IS :
INGREDIENTS
FOR THE FRIES:
- Large carrots peeled and sliced into fry shapes
- Onion, garlic, chili powder and pepper to sprinkle on top
FOR THE DIP:
- 1 1/2 tablespoons roasted red pepper hummus
- 1 tablespoon lemon juice
PREPARATION
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- Simply take large carrots washed and skin peeled.
- Slice them length wise in half and then slice each piece lengthwise in half again forming long french fry shapes (you may want to cut them in half before slicing lengthwise if you have trouble slicing a piece that long).
place them on a baking sheet lined with parchment paper. - Sprinkle chili powder, onion powder, garlic powder, and pepper over the top of them and use your hand to toss the fry’s around trying to get each piece coated.
- Bake for 45-60 minutes until soft but still firm and not soggy.
- Make dip once fries are done and cooling.
AUTHOR & RECIPE DETAILS
AUTUMN MAPLE SAGE ACORN SQUASH [VEGAN, GRAIN-FREE]
THIS RECIPE IS :
CALORIES
667INGREDIENTS
- 1 medium acorn squash
- 2 teaspoons olive oil
- 2 tablespoons vegan butter
- 3 tablespoons brown sugar
- 1/8 cup maple syrup
- Salt and pepper to taste
- 5-8 sage leaves, shredded
PREPARATION
- Preheat oven to 400°F.
- Cut squash into slices, setting aside clean seeds.
- Heat olive oil, butter, brown sugar, and maple syrup over medium-low heat until sugar is dissolved.
- Brush squash slices with maple and sugar liquid, place on baking sheet.
- Sprinkle squash with brown sugar, if desired, and bake 20 minutes.
- Sprinkle sage leaves on squash, add salt and pepper, and bake another 10-20 minutes or until soft.
- For seeds: place in glass baking dish, spray with olive oil spray (or toss lightly in oil), sprinkle with salt and pepper, and bake until they begin to pop. Sprinkle on top of squash, and serve.
NUTRIONAL INFORMATION
Total Calories: 667 | Total Carbs: 100 g | Total Fat: 31 g | Total Protein: 3 g | Total Sodium: 238 mg | Total Sugar: 52 g
SLOW COOKER WINTER SQUASH QUINOA CURRY [VEGAN, GRAIN-FREE]
THIS RECIPE IS :
SERVES
4INGREDIENTS
- 4 cups winter squash, cubed (blue hubbard, acorn, or butternut)
- 1 Spanish onion, diced
- 1 28-ounce can San Marzano tomatoes, drained and roughly chopped
- 1 cup red quinoa, rinsed and drained
- 2 cups vegetable broth
- 2 tablespoons red Thai curry powder
- 1 teaspoon garlic
- 1/2 teaspoon salt
- 1 cup canned coconut milk
- 4 tablespoons unsweetened shredded coconut
- 1 lemon, cut into wedges
PREPARATION
- Cube your squash, dice your onions, chop your tomatoes, rinse your quinoa, measure out your spices, and throw it all into a slow cooker.
- Add your vegetable broth, give everything a stir, put a lid on your slow cooker and set it to medium heat. At this point you can forget about it for 6 hours.
- After 6 hours, turn the slow cooker heat down to “keep warm” and stir in 1 cup of coconut milk. At this point dinner is ready to be served. Let it be noted, never, ever put coconut milk into a slow cooker until you are ready to serve. It will separate, and curdle if it reaches too high of a heat.
- To serve, dish into a favorite bowl, spritz with a wedge of fresh lemon, and sprinkle with 1 tablespoon of unsweetened shredded coconut.
NUTRIONAL INFORMATION
Calories: 428 | Carbs: 66g | Fat: 15g | Protein: 9g | Sugar: 12g | Sodium: 466mg
MACROBIOTIC CORNBREAD WITH TAHINI-MISO SPREAD [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
CALORIES
404SERVES
8INGREDIENTS
FOR THE WET INGREDIENTS:
- 1/2 teaspoon sea salt
- 2 cups apple juice
- 3 tablespoons safflower oil
FOR THE DRY INGREDIENTS:
- 1 cup rolled oats
- 1/3 cup polenta
- 1 cup cornmeal
FOR THE REST:
- 2 tablespoons toasted sesame seeds
- 1/2 cup fresh or frozen organic corn
- 3 cups cooked rice
FOR THE TAHINI-MISO SPREAD:
- 1 1/3 cups tahini
- 1/3 cup sweet miso (white or chickpea miso)
PREPARATION
- Preheat oven to 350°F. Oil or place a parchment paper on an 8x5x3-inch loaf pan or 8×8-inch square baking pan. Sprinkle sesame seeds evenly on the bottom of the pan.
- In a mixing bowl, mix wet ingredients until well blended.
- Place dry ingredients in a large mixing bowl, pour the wet mixture on top, and stir together.
- Add corn and cooked rice, and stir everything well.
- Pour mixture into the prepared baking pan. Bake for 40–45 minutes or until firm and the color turns golden.
- Meanwhile, make tahini-miso spread by blending tahini and sweet miso in a food processor.
- Add 1/2 cup of water little by little until texture becomes smooth.
- Serve sliced cornbread with spread over the bread or served on the side.
NUTRIONAL INFORMATION
Per Serving: Calories: 404 | Carbs: 65 g | Fat: 30 g | Protein: 14 g | Sodium: 503 mg | Sugar: 9 g
NOTES
From The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017).
COCONUT TURMERIC DAL [VEGAN, GRAIN-FREE]
THIS RECIPE IS :
SERVES
5-6COOK TIME
35INGREDIENTS
- 1 cup green lentils, dry
- 2 cups water
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2-inch piece of ginger, minced
- 1/2 cup tomatoes, diced
- 1 tablespoon brown mustard seeds
- 1 1/2-2 cup vegetable broth
- 1 tablespoon tomato paste
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 cup full-fat coconut milk
- Cilantro leaves, to garnish
PREPARATION
- Prepare your green lentils by boiling 2 cups of water with 1 cup of dry green lentils. Turn down to a simmer and cover for 30-35 minutes, or until almost tender. Strain and set aside.
- While your lentils are cooking, drizzle 2 tbsp of coconut oil in a large skillet over medium heat. Sauté 1 diced medium yellow onion in the coconut oil for 3-4 minutes. Add in minced garlic and ginger and continue to cook for another minute.
- Pour diced tomatoes into the pan with the onion, garlic, and ginger. Cook for 1-2 minutes, then add in 1 tbsp of brown mustard seeds. Stir and let the seeds cook for another minute.
- Once the seeds are fragrant, pour in 1 1/2 cups of vegetable broth. Stir in tomato paste and spices: turmeric, garam masala, cumin, and chili powder. Add in cooked lentils. Let simmer for 10 minutes.
- Pour in 1 cup of coconut milk and stir. Let simmer for another 5 minutes.
- Serve daal with brown basmati rice and a few sprinkles of cilantro leaves.
NUTRIONAL INFORMATION
Calories: 197 | Carbs: 19g | Fat: 13g | Protein: 7g | Sugar: 3g | Sodium: 63mg