Hearty Pumpkin Chili
This Hearty Pumpkin Chili is a warm and satisfying dish perfect for cozy fall evenings. It’s packed with nutrients, flavor, and a lovely creaminess from the pumpkin, all while being both dairy-free and gluten-free. This chili is not only comforting but also a colorful addition to your fall dinner table.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion | 1 medium, diced |
| Red bell pepper | 1, diced |
| Carrot | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Ground cumin | 2 teaspoons |
| Ground chili powder | 1 tablespoon |
| Canned diced tomatoes | 1 can (15 oz) |
| Canned pumpkin puree | 1 can (15 oz) |
| Low-sodium vegetable broth | 2 cups |
| Black beans (canned) | 1 can (15 oz), drained |
| Kidney beans (canned) | 1 can (15 oz), drained |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add diced onion, red bell pepper, and carrot. Sauté until softened, about 5-7 minutes.
- Stir in minced garlic, cumin, and chili powder; cook for an additional minute until fragrant.
- Add diced tomatoes, pumpkin puree, and vegetable broth. Stir to combine and bring to a simmer.
- Once simmering, stir in black beans and kidney beans. Season with salt and pepper to taste.
- Cook uncovered for 20-25 minutes, allowing the chili to thicken, stirring occasionally.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your hearty pumpkin chili!
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Autumn Harvest Quinoa Salad
The Autumn Harvest Quinoa Salad is a vibrant and nutritious dish that embodies the flavors of fall. This colorful salad combines hearty quinoa with roasted seasonal vegetables, crisp greens, and a tangy dressing, making it a delightful and satisfying option for a dairy-free and gluten-free dinner. It’s perfect as a side dish or a main meal, packed with vitamins and protein.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup, rinsed |
| Vegetable broth or water | 2 cups |
| Sweet potato | 1 medium, diced |
| Kale or spinach | 4 cups, chopped |
| Red onion | 1 small, thinly sliced |
| Dried cranberries | 1/2 cup |
| Pumpkin seeds | 1/4 cup |
| Olive oil | 2 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Maple syrup | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss diced sweet potato with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender.
- While the sweet potato is roasting, cook quinoa in vegetable broth or water according to package instructions.
- In a large bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper to create the dressing.
- Once quinoa is cooked and cooled slightly, combine it with roasted sweet potato, chopped kale or spinach, sliced red onion, cranberries, and pumpkin seeds in a large serving bowl.
- Drizzle with the dressing, toss to combine, and adjust seasoning to taste before serving. Enjoy your Autumn Harvest Quinoa Salad!
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Maple-Cinnamon Roasted Brussels Sprouts
Maple-Cinnamon Roasted Brussels Sprouts are a delightful fall side dish that perfectly balances the earthy flavor of Brussels sprouts with the sweetness of maple syrup and the warmth of cinnamon. This simple yet delicious recipe brings out a caramelized sweetness in the sprouts, making them irresistible and a great addition to any autumn meal. Plus, it’s completely dairy-free and gluten-free!
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- Trim the ends of the Brussels sprouts and cut them in half.
- In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, ground cinnamon, salt, and pepper until well coated.
- Spread the Brussels sprouts on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
- Remove from the oven, allow to cool slightly, and serve warm. Enjoy your Maple-Cinnamon Roasted Brussels Sprouts!
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Stuffed Acorn Squash With Wild Rice
Stuffed Acorn Squash With Wild Rice is a hearty and satisfying fall dish that celebrates the unique flavor of acorn squash paired with a savory wild rice filling. This recipe is not only beautifully presented but also packed with nutrients, making it an excellent dairy-free and gluten-free option for your autumn dinner table. The combination of textures and flavors will surely impress your guests!
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Wild rice | 1 cup |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Celery | 1 stalk, diced |
| Garlic | 2 cloves, minced |
| Dried cranberries | 1/2 cup |
| Pecans (chopped) | 1/2 cup |
| Sage (dried) | 1 teaspoon |
| Thyme (dried) | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
- In a saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until rice is cooked.
- In a skillet, heat olive oil over medium heat. Sauté onion, celery, and garlic until softened, about 5-7 minutes.
- In a large bowl, combine the cooked wild rice, sautéed vegetables, dried cranberries, pecans, sage, thyme, salt, and pepper.
- Turn the roasted acorn squash halves right side up, fill them generously with the wild rice mixture, and return to the oven for an additional 10-15 minutes to heat through.
- Serve warm and enjoy your delicious Stuffed Acorn Squash With Wild Rice!
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Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos are a delicious and nutritious option for a fall dinner. These tacos are not only dairy-free and gluten-free but also celebrate the natural sweetness of roasted sweet potatoes combined with hearty black beans, creating a satisfying meal that is bursting with flavor.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium |
| Black beans (canned) | 1 can (15 oz) |
| Olive oil | 2 tablespoons |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Corn tortillas | 8 small |
| Avocado | 1, sliced |
| Lime | 1, juiced |
| Fresh cilantro | 1/4 cup, chopped |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat the oven to 425°F (220°C). Peel and cube the sweet potatoes, then toss with olive oil, cumin, chili powder, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a small saucepan, heat the black beans over medium heat until warmed through. Season with salt and pepper to taste.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by placing roasted sweet potatoes and black beans on each tortilla. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
- Serve immediately and enjoy your flavorful Sweet Potato and Black Bean Tacos!
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Butternut Squash Soup With Sage
Butternut Squash Soup with Sage is a warm, comforting, and flavorful dish perfect for fall dining. This creamy soup is naturally dairy-free and gluten-free, showcasing the sweet, nutty flavor of roasted butternut squash, enhanced with aromatic sage for a soothing meal that’s both nutritious and satisfying.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium |
| Olive oil | 2 tablespoons |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Fresh sage | 6-8 leaves, chopped |
| Salt | To taste |
| Black pepper | To taste |
| Coconut milk | 1 cup |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Place on a baking sheet and roast for about 30-40 minutes until soft and caramelized.
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent.
- Once the squash is done, scoop the flesh into the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring to a simmer.
- Add the chopped sage, season with salt and black pepper, and let it simmer for 10 minutes to blend the flavors.
- Use an immersion blender or regular blender to purée the soup until smooth. Stir in coconut milk and adjust seasoning as needed.
- Serve warm, garnished with additional sage if desired. Enjoy your creamy Butternut Squash Soup with Sage!
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Zucchini Noodles With Pesto
Zucchini Noodles with Pesto is a fresh and vibrant dish that highlights the natural crunch and flavor of zucchini, combined with a rich, aromatic pesto sauce. This dish is not only dairy-free and gluten-free but also a fantastic way to incorporate more vegetables into your diet, making for a light yet satisfying meal perfect for any fall gathering.
| Ingredients | Quantity |
|---|---|
| Zucchini | 4 medium |
| Fresh basil leaves | 2 cups |
| Pine nuts | 1/4 cup |
| Garlic | 2 cloves |
| Olive oil | 1/3 cup |
| Nutritional yeast | 1/4 cup |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Spiralize the zucchini using a spiralizer or vegetable peeler to create noodle-like strands.
- In a food processor, combine fresh basil, pine nuts, garlic, nutritional yeast, lemon juice, and olive oil. Blend until smooth, seasoning with salt and black pepper to taste.
- In a large skillet over medium heat, lightly sauté the zucchini noodles for about 2-3 minutes until slightly softened.
- Remove from heat and toss the cooked zucchini noodles with the prepared pesto until well coated.
- Serve immediately, garnished with extra pine nuts or fresh basil if desired. Enjoy your delightful Zucchini Noodles with Pesto!
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Grilled Lemon Herb Chicken
Grilled Lemon Herb Chicken is a flavorful and succulent dish that perfectly captures the essence of fall dining. This dish features juicy chicken marinated in a zesty lemon-herb mixture, grilled to perfection, making it a delightful centerpiece for any dairy-free and gluten-free meal. It’s not only delicious but also packed with protein, making it a fantastic option for health-conscious eaters.
| Ingredients | Quantity |
|---|---|
| Chicken breasts | 4 (about 1.5 pounds) |
| Fresh lemon juice | 1/4 cup |
| Olive oil | 3 tablespoons |
| Garlic, minced | 3 cloves |
| Fresh thyme, chopped | 2 tablespoons |
| Fresh rosemary, chopped | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- In a bowl, whisk together lemon juice, olive oil, minced garlic, thyme, rosemary, salt, and black pepper to create the marinade.
- Place the chicken breasts in a resealable bag or shallow dish, and pour the marinade over the chicken. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade, letting excess marinade drip off.
- Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Remove from the grill and let the chicken rest for a few minutes before slicing. Serve warm and enjoy your Grilled Lemon Herb Chicken!
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Cauliflower Steaks With Chimichurri
Cauliflower Steaks With Chimichurri is a vibrant and flavorful vegan dish that serves as a fantastic alternative to meat, making it perfect for fall dining. These hearty cauliflower steaks are roasted to perfection and drizzled with a fresh, zingy chimichurri sauce, creating a delightful explosion of flavors that is both dairy-free and gluten-free.
| Ingredients | Quantity |
|---|---|
| Cauliflower | 1 large head |
| Olive oil | 3 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley, chopped | 1 cup |
| Fresh cilantro, chopped | 1/2 cup |
| Garlic, minced | 2 cloves |
| Red wine vinegar | 2 tablespoons |
| Red pepper flakes (optional) | 1/2 teaspoon |
Cooking Instructions:
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Remove the leaves from the cauliflower and trim the stem so it sits flat. Slice the cauliflower into 1-inch thick “steaks.”
- Drizzle olive oil over the cauliflower steaks and season with salt and black pepper.
- Place the steaks on the baking sheet and roast for about 25-30 minutes, flipping halfway, until golden brown and tender.
- While the cauliflower is roasting, prepare the chimichurri by combining parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, and a drizzle of olive oil in a bowl. Mix well.
- Once the cauliflower steaks are done, remove them from the oven and drizzle the chimichurri sauce on top before serving. Enjoy!
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Spiced Lentil and Kale Stew
Spiced Lentil and Kale Stew is a hearty and nourishing vegan dish that is perfect for cozy fall dinners. Packed with protein-rich lentils, nutrient-dense kale, and an array of aromatic spices, this stew is both comforting and healthy, making it an excellent choice for those following a dairy-free and gluten-free diet.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Carrot, diced | 1 large |
| Celery, diced | 1 stalk |
| Garlic, minced | 3 cloves |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Paprika | 1 teaspoon |
| Vegetable broth | 4 cups |
| Dried green or brown lentils | 1 cup |
| Kale, chopped | 3 cups |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | 1 tablespoon |
Cooking Instructions:
- Heat olive oil in a large pot over medium heat. Sauté the onion, carrot, and celery for about 5-7 minutes until softened.
- Add the minced garlic, ground cumin, ground coriander, and paprika, cooking for an additional minute until fragrant.
- Stir in the vegetable broth and lentils; bring to a boil. Reduce heat and simmer for 20-25 minutes until lentils are tender.
- Add the chopped kale to the stew, cooking for another 5-7 minutes until wilted. Season with salt, black pepper, and lemon juice to taste.
- Serve hot and enjoy the warmth and flavors of this delightful stew!
Roasted Vegetable and Chickpea Buddha Bowl
Roasted Vegetable and Chickpea Buddha Bowl is a vibrant and nutritious meal that showcases a delightful combination of roasted seasonal vegetables, protein-packed chickpeas, and a zesty dressing. This dish is not only dairy-free and gluten-free but also incredibly versatile, as you can customize the vegetables based on what you have on hand. Perfect for fall dinners, it offers a warm, comforting experience while being both healthy and satisfying.
| Ingredients | Quantity |
|---|---|
| Chickpeas, drained and rinsed | 1 can (15 oz) |
| Olive oil | 3 tablespoons |
| Sweet potato, diced | 1 medium |
| Brussels sprouts, halved | 2 cups |
| Red bell pepper, diced | 1 medium |
| Zucchini, diced | 1 medium |
| Garlic powder | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | 2 tablespoons |
| Fresh parsley, chopped | For garnish |
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potato, Brussels sprouts, red bell pepper, zucchini, and chickpeas in olive oil, garlic powder, ground cumin, salt, and black pepper.
- Spread the vegetable and chickpea mixture on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and caramelized.
- In a bowl, combine the roasted vegetables and chickpeas with lemon juice.
- Serve warm, garnished with fresh parsley, for a nourishing and flavorful Buddha bowl. Enjoy!
