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]

CALORIES

569

SERVES

4

COOK TIME

45

INGREDIENTS

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Hannah is a plant-based blogger. Her love for creating plant-based recipes stems from its benefits to health, humanity, the environment, and taste of course! Hannah is Canadian born, but now lives in France. Her new French life has proved a struggle at times due to the limited vegan community, but the farm to table lifestyle offers her an abundance of local, fresh and wholesome ingredients to create beautiful plant-based recipes worth sharing.
 


























TACO-STUFFED BUTTERNUT SQUASH WITH REFRIED BLACK BEANS [VEGAN, GRAIN-FREE]

CALORIES

288

SERVES

2-4

COOK TIME

40

INGREDIENTS

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

  1. Turn on the oven at 390°F and put baking paper on a baking sheet.
  2. Divide the butternuts out and scrape the seeds with a spoon.
  3. Cut a diagonal pattern in the butternutsquash with a sharp tip knife.
  4. Brush the butternut squash with coconut oil, season with salt and pepper, and place them on the baking sheet.
  5. Place the plate in the oven and behind the butternut for 35-40 minutes or until it is tender.
  6. Heat a pan up to medium heat.
  7. Melt a little coconut oil and step in it for 5 minutes.
  8. Add garlic, taco seasoning, and tomato paste. Stir for another minute.
  9. Add chopped tomatoes and black beans. Stir and simmer for 15 minutes.
  10. Mash the beans a little with the back of a stew and simmer until the butternut squash is finished.
  11. 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.

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Gluten-free, vegetable-centric vegan recipes. Hi, I’m Maria, a 35-year-old vegan, plant-based veggie lover. I live in Copenhagen, Denmark and work full time on my blog Vanlose Blues. I create recipes with a deep passion for vegetables and because I just can't help my self. My recipes are all gluten-free, easy to make, full of flavor, and of course; vegetables.
 

ROASTED ACORN SQUASH WITH CURRIED CHICKPEA AND VEGGIES [VEGAN, GRAIN-FREE]

CALORIES

221

SERVES

2

INGREDIENTS

  • 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

  1. 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.
  2. While the acorn squash is cooking, prepare your filling. Cook your veggies of choice and chickpeas to your liking.
  3. Once your veggies are done, place them in a bowl and add basil and curry powder, stir enough to distribute thoroughly.
  4. 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.

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Decadent raw vegan desserts that anybody can make. Amanda is a gluten-free, vegan recipe blogger. After years struggling with health problems she transformed her diet and lifestyle which she now shares on her website - Create N Plate. Specializing in dessert recipes, she also shares simple everyday meal ideas that will leave you feeling satisfied and excited for your next meal.
 

TOMATO AND POTATO STEW [VEGAN, GRAIN-FREE]

SERVES

3

INGREDIENTS

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

  1. In a larger pan add potatoes, carrots, and celery. Pour in the water and bring it to boil.
  2. 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.
  3. 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.
  4. 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

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Hi, everyone! My name is Stefani, and I’m the owner of the food and lifestyle blog “Stefani Weiss.” I’m a photographer, recipe developer, and stylist on a mission to create budget friendly and simple healthy recipes that are gluten, dairy and refined sugar-free. I believe that eating and living healthy doesn’t have to be expensive and my recipes are a proof of that!
 

SLOW COOKER KABOCHA SQUASH SOUP [VEGAN, GRAIN-FREE]

CALORIES

283

SERVES

6

INGREDIENTS

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

  1. Place the cubed kabocha, apples, broth, dates, turmeric, ginger, salt, cinnamon, and pepper in a large food processor and stir until combined.
  2. 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.
  3. Transfer the soup to a blender (or use an immersion blender if you have one) and add the coconut milk.  Blend until smooth.
  4. 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

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Over-the-top dinners and desserts that are deceptively easy to make. Taylor is the blogger, recipe developer, photographer and general mess maker behind the blog Food Faith Fitness. Her blog aims to show that eating healthfully does not have to break the bank or equal bland and boring! It can be easy to make and totally delicious. Taylor believes in living a balanced, whole life so Food Faith Fitness also focuses on fitness/nutrition tips and working on keeping Christ at the center of daily life. However, Taylor also believes that moderation is key, so sometimes it’s ok to just go and eat a cookie! When she isn’t blogging or messing up her kitchen, Taylor leads a pretty simple life. Places that you could find her include: the gym, her Bible study or just snuggling up on the couch with husband and doggy, watching The Food Network (Chopped in particular!) Taylor also has not-so-secret obsessions with all things peanut butter, cookie dough (even better if they are together!) pink and leopard print. Keep up with her on FacebookTwitterInstagram, and Pinterest.
 

OIL-FREE ROASTED CARROT FRIES [VEGAN, GRAIN-FREE]

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

  1. Preheat the oven to 350° F and line a baking sheet with parchment paper.
  2. Simply take large carrots washed and skin peeled.
  3. 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.
  4. 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.
  5. Bake for 45-60 minutes until soft but still firm and not soggy.
  6. Make dip once fries are done and cooling.
 AUTHOR & RECIPE DETAILS

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Easy, delicious vegan sweets and snacks that bring happiness, health, balance, and freedom in the kitchen. Hey, I'm Michele! Vegan food blogger over at TwoRaspberries where I take all things yummy and make them vegan!  I live for happiness, health, balance and freedom in life. I live in MN with my fiance Nick and our two puppies.  I love my salads and my cookies so you'll be sure to find something you love! Come have fun in the kitchen with me and let's make some delicious vegan creations!
 

AUTUMN MAPLE SAGE ACORN SQUASH [VEGAN, GRAIN-FREE]

CALORIES

667

INGREDIENTS

  • 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

  1. Preheat oven to 400°F.
  2. Cut squash into slices, setting aside clean seeds.
  3. Heat olive oil, butter, brown sugar, and maple syrup over medium-low heat until sugar is dissolved.
  4. Brush squash slices with maple and sugar liquid, place on baking sheet.
  5. Sprinkle squash with brown sugar, if desired, and bake 20 minutes.
  6. Sprinkle sage leaves on squash, add salt and pepper, and bake another 10-20 minutes or until soft.
  7. 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

AUTHOR & RECIPE DETAILS


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Kristina Todini, RDN is a registered dietitian nutritionist and author of the sustainable nutrition blog Fork in the Road. When she’s not exploring and eating her way across the world, she’s whipping up plant-forward vegan and vegetarian recipes in her tiny San Francisco kitchen. Kristina’s favorite recipes are those that are both good for you, and good for the planet. Follow her adventures exploring the world, one plate at a time.
 

SLOW COOKER WINTER SQUASH QUINOA CURRY [VEGAN, GRAIN-FREE]

SERVES

4

INGREDIENTS

  • 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

  1. Cube your squash, dice your onions, chop your tomatoes, rinse your quinoa, measure out your spices, and throw it all into a slow cooker.
  2. 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.
  3. 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.
  4. 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

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Whole foods recipes that will teach you to make the most of your produce. Rachel is the creator of Simple Seasonal, a whole foods blog about making the most of your local farmer’s market or CSA. She is passionate about sustainable agriculture and has a partnership with a local naturally-grown farm. She enjoys inspiring fellow locavores with (mostly) healthy, seasonal recipes.
 

MACROBIOTIC CORNBREAD WITH TAHINI-MISO SPREAD [VEGAN, GLUTEN-FREE]

CALORIES

404

SERVES

8

INGREDIENTS


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

  1. 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.
  2. In a mixing bowl, mix wet ingredients until well blended.
  3. Place dry ingredients in a large mixing bowl, pour the wet mixture on top, and stir together.
  4. Add corn and cooked rice, and stir everything well.
  5. Pour mixture into the prepared baking pan. Bake for 40–45 minutes or until firm and the color turns golden.
  6. Meanwhile, make tahini-miso spread by blending tahini and sweet miso in a food processor.
  7. Add 1/2 cup of water little by little until texture becomes smooth.
  8. 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).

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Marrying traditional wisdom and modern scientific and medical research, a vegan macrobiotic approach recognizes the profound effects food, environment, activities, and attitude can have on your physical and emotional health. Drawing upon traditional and contemporary cuisines from around the globe, The One Peaceful World Cookbook: Over 150 Vegan, Macrobiotic Recipes for Vibrant Health and Happiness shows you how to prepare delicious, satisfying meals that nourish your body and mind.

COCONUT TURMERIC DAL [VEGAN, GRAIN-FREE]

SERVES

5-6

COOK TIME

35

INGREDIENTS

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour in 1 cup of coconut milk and stir. Let simmer for another 5 minutes.
  6. 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

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Family dinners and easy appetizers made using natural ingredients, whole grains, and plenty of plants. Hi, I'm Liz, the writer and photographer behind Pumpkin & Peanut Butter, a {mostly} plant based food blog dedicated to simple, healthy eats. I focus on the use of natural ingredients, whole grains, and plenty of plants in my recipes--- oh, and of course, peanut butter! Above all, I believe in balance—- balance in the ways we nourish ourselves, the ways we stay active, and the ways we achieve happiness each and every day.