Pumpkin and Sage Risotto
Pumpkin and Sage Risotto is a warm and creamy dish that combines the earthy sweetness of pumpkin with the aromatic flavor of sage, making it a perfect choice for a comforting fall dinner. This gluten and dairy-free recipe utilizes arborio rice, which releases starch during cooking to create a rich, velvety texture without any dairy.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Pumpkin puree | 1 cup |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| White onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Fresh sage leaves | 6-8 leaves |
| Sea salt | To taste |
| Black pepper | To taste |
| Nutritional yeast | 2 tablespoons |
Cooking Instructions:
- In a saucepan, heat vegetable broth over medium heat and keep it warm.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic and fresh sage leaves, cooking for another minute.
- Add arborio rice to the skillet and stir to coat the grains, cooking for about 2 minutes until slightly toasted.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- After about 20 minutes, when the rice is al dente, stir in pumpkin puree, sea salt, black pepper, and nutritional yeast until well combined and creamy.
- Serve hot, garnished with additional sage leaves if desired. Enjoy your gluten and dairy-free Pumpkin and Sage Risotto!
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Sweet Potato and Black Bean Chili
Sweet Potato and Black Bean Chili is a hearty and nutritious dish that perfectly captures the flavors of fall. This cozy chili combines the natural sweetness of sweet potatoes with the protein-rich black beans, creating a filling and satisfying meal that is both gluten and dairy-free.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, diced | 2 medium |
| Black beans, canned | 2 cups (drained) |
| Diced tomatoes, canned | 1 can (14.5 oz) |
| Vegetable broth | 3 cups |
| Red bell pepper, chopped | 1 medium |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Ground cumin | 1 tablespoon |
| Chili powder | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Sea salt | To taste |
| Black pepper | To taste |
| Fresh cilantro, chopped | For garnish |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion, red bell pepper, and minced garlic until softened.
- Add the diced sweet potatoes, ground cumin, chili powder, sea salt, and black pepper, stirring to combine.
- Pour in the vegetable broth and diced tomatoes, and bring the mixture to a boil.
- Reduce the heat and let simmer for about 20-25 minutes, or until the sweet potatoes are tender.
- Stir in the black beans and cook for an additional 5 minutes to warm through.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your gluten and dairy-free Sweet Potato and Black Bean Chili!
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Apple Cider Glazed Chicken
Apple Cider Glazed Chicken is a delightful fall dish that combines the savory flavor of chicken with the sweet and tangy taste of apple cider. This recipe results in tender, juicy chicken coated with a luscious glaze that is both gluten and dairy-free, making it a perfect addition to your autumn dinner table.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (bone-in) | 4 pieces |
| Apple cider | 1 cup |
| Olive oil | 2 tablespoons |
| Dijon mustard | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Fresh thyme | 1 teaspoon (or 1 tsp dried thyme) |
| Sea salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together the apple cider, olive oil, Dijon mustard, minced garlic, thyme, salt, and pepper to create the glaze.
- Place the chicken thighs in a baking dish and pour the apple cider glaze over them, ensuring they are well-coated.
- Bake in the preheated oven for 35-40 minutes, basting the chicken with the glaze halfway through, until the chicken is cooked through and has a nice caramelized finish.
- Let it rest for a few minutes before serving. Enjoy the Apple Cider Glazed Chicken warm, ideal for a comforting fall meal!
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Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a warm and comforting dish perfect for chilly fall evenings. This creamy soup, made completely gluten and dairy-free, showcases the natural sweetness of roasted butternut squash, accented with aromatic spices, making it both nutritious and satisfying.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 large |
| Garlic, minced | 2 cloves |
| Vegetable broth | 4 cups |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Sea salt | To taste |
| Black pepper | To taste |
| Coconut milk (optional) | 1 cup |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and brush the cut sides with olive oil. Place them cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, then add minced garlic and cook for an additional minute.
- Once the squash is roasted and cool enough to handle, scoop the flesh into the pot.
- Add vegetable broth, cumin, cinnamon, salt, and pepper. Bring to a simmer and cook for about 10 minutes to allow flavors to meld.
- Use an immersion blender or transfer the mixture to a countertop blender to puree the soup until smooth. If desired, stir in coconut milk for added creaminess.
- Taste and adjust seasoning if necessary. Serve warm, garnished with fresh parsley if desired. Enjoy your Roasted Butternut Squash Soup!
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Quinoa Stuffed Bell Peppers
Quinoa Stuffed Bell Peppers are a vibrant and nutritious dish that serves as a perfect centerpiece for a gluten and dairy-free fall dinner. These colorful bell peppers are filled with a savory mixture of quinoa, vegetables, herbs, and spices, making them not only visually appealing but also wholesome and satisfying.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 large |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Zucchini, diced | 1 medium |
| Cherry tomatoes, halved | 1 cup |
| Fresh spinach, chopped | 2 cups |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Sea salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them cut-side up in a baking dish.
- In a medium pot, rinse quinoa under cold water, then combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy.
- In a skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until soft, then add zucchini and cook until tender. Stir in cherry tomatoes, fresh spinach, cooked quinoa, cumin, paprika, salt, and pepper. Mix well.
- Stuff the bell peppers with the quinoa mixture, pressing down gently to pack it in. Cover the baking dish with foil and bake for 25-30 minutes.
- Remove foil and continue baking for an additional 10 minutes until the peppers are tender.
- Garnish with fresh parsley before serving. Enjoy your delicious Quinoa Stuffed Bell Peppers!
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Maple Mustard Brussels Sprouts
Maple Mustard Brussels Sprouts are a delicious, savory-sweet side dish perfect for any gluten and dairy-free fall dinner. The combination of roasted Brussels sprouts with a maple-mustard glaze creates a delectable balance of flavors, making it a delightful accompaniment to your main course.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts, trimmed | 1 lb (450g) |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Sea salt | To taste |
| Black pepper | To taste |
| Fresh thyme (optional) | 1 teaspoon |
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts with olive oil, sea salt, black pepper, maple syrup, and Dijon mustard until evenly coated.
- Spread the Brussels sprouts out in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
- Remove from the oven and garnish with fresh thyme if desired. Serve warm and enjoy!
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Spaghetti Squash With Marinara
Spaghetti Squash with Marinara is a fantastic gluten and dairy-free alternative to traditional pasta dishes. This comforting and flavorful dish features roasted spaghetti squash as a light base, topped with a rich homemade marinara sauce, making it perfect for a cozy fall dinner. Packed with nutrients and taste, it’s both satisfying and healthy.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium (about 3-4 lbs) |
| Olive oil | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Canned crushed tomatoes | 28 oz (796g) |
| Dried oregano | 1 teaspoon |
| Dried basil | 1 teaspoon |
| Sea salt | To taste |
| Black pepper | To taste |
| Fresh basil (optional) | For garnish |
Cooking Instructions:
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the insides with olive oil, salt, and pepper.
- Place the squash halves cut side down on a baking sheet and roast for about 30-40 minutes until tender.
- Meanwhile, in a saucepan over medium heat, add olive oil and sauté minced garlic until fragrant.
- Add crushed tomatoes, oregano, basil, salt, and pepper to the saucepan. Simmer the sauce for about 15-20 minutes to meld the flavors.
- Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti-like strands and serve topped with marinara sauce. Garnish with fresh basil if desired. Enjoy!
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Coconut Curry Vegetable Stew
Coconut Curry Vegetable Stew is a warm and hearty dish that is perfect for fall, while being completely gluten and dairy-free. This comforting stew combines a variety of seasonal vegetables simmered in a fragrant coconut curry broth, creating a deliciously satisfying meal that bursts with flavor and nutrition.
| Ingredients | Quantity |
|---|---|
| Coconut milk | 1 can (13.5 oz) |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Ginger, grated | 1 tablespoon |
| Carrots, sliced | 2 medium |
| Bell pepper, chopped | 1 medium |
| Zucchini, diced | 1 medium |
| Cauliflower florets | 2 cups |
| Curry powder | 2 tablespoons |
| Turmeric | 1 teaspoon |
| Sea salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (optional) | For garnish |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté chopped onion, garlic, and ginger until fragrant.
- Add sliced carrots, bell pepper, zucchini, and cauliflower to the pot, cooking for about 5 minutes.
- Stir in the curry powder and turmeric, cooking for another minute.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
- Allow the stew to cook for about 20-25 minutes until the vegetables are tender. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired. Enjoy!
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Herb Roasted Pork Tenderloin
Herb Roasted Pork Tenderloin is a succulent and flavorful main dish that’s perfect for a cozy fall dinner. This dish is not only gluten and dairy-free but also packed with vibrant herbs that elevate the natural taste of the tenderloin, making it a delightful centerpiece for any meal.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5 pounds |
| Olive oil | 2 tablespoons |
| Fresh rosemary, chopped | 2 teaspoons |
| Fresh thyme, chopped | 2 teaspoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Sea salt | To taste |
| Black pepper | To taste |
| Lemon juice | 2 tablespoons |
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix olive oil, rosemary, thyme, garlic powder, onion powder, sea salt, black pepper, and lemon juice to create a herb marinade.
- Rub the marinade all over the pork tenderloin.
- Place the marinated tenderloin on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from the oven and let rest for 5 minutes before slicing. Serve hot and enjoy!
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Lentil and Vegetable Shepherd’s Pie
Lentil and Vegetable Shepherd’s Pie is a hearty and comforting dish that embodies the essence of fall. This plant-based alternative to the classic shepherd’s pie is not only gluten and dairy-free but also packed with protein from the lentils and a mix of vibrant vegetables. Topped with a creamy mashed potato layer made with dairy-free alternatives, it’s a cozy meal that’s sure to please everyone at the table.
| Ingredients | Quantity |
|---|---|
| Brown or green lentils | 1 cup (dry) |
| Vegetable broth | 2 cups |
| Carrots, diced | 1 cup |
| Celery, diced | 1 cup |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Frozen peas | 1 cup |
| Olive oil | 2 tablespoons |
| Tomato paste | 2 tablespoons |
| Fresh thyme, chopped | 1 teaspoon |
| Sea salt | To taste |
| Black pepper | To taste |
| Potatoes, peeled and diced | 4 medium |
| Dairy-free milk | 1/2 cup |
| Nutritional yeast (optional) | 2 tablespoons |
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a pot, cook lentils in vegetable broth according to package instructions until tender.
- In a skillet, heat olive oil over medium heat, add onion, garlic, carrots, and celery, sautéing until softened.
- Stir in cooked lentils, tomato paste, thyme, sea salt, and black pepper. Mix in frozen peas and remove from heat.
- Boil diced potatoes until tender, then drain and mash with dairy-free milk, sea salt, and optional nutritional yeast.
- In a baking dish, layer the lentil mixture, then top with mashed potatoes, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until the top is golden. Serve hot and enjoy!
Caramelized Onion and Mushroom Galette
Caramelized Onion and Mushroom Galette is a savory, rustic tart that’s perfect for fall evenings. With its flaky gluten-free crust and a delectable filling of caramelized onions and earthy mushrooms, this dish is not only gluten and dairy-free but also showcases the rich flavors of the season. It makes for a delightful appetizer or a satisfying main course when paired with a simple salad.
| Ingredients | Quantity |
|---|---|
| Gluten-free all-purpose flour | 1 ½ cups |
| Coconut oil or vegan butter | 6 tablespoons |
| Ice water | 4-6 tablespoons |
| Sea salt | ½ teaspoon |
| Yellow onions, thinly sliced | 2 large |
| Mushrooms, sliced | 2 cups |
| Fresh thyme, chopped | 1 teaspoon |
| Black pepper | To taste |
| Balsamic vinegar | 1 tablespoon |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix gluten-free flour and sea salt. Cut in coconut oil or vegan butter until crumbly. Gradually add ice water until dough forms. Chill for 30 minutes.
- In a skillet, sauté onions in a bit of oil over medium heat until caramelized, then add mushrooms, thyme, and balsamic vinegar. Cook until mushrooms are tender.
- Roll out the dough on parchment paper into a circle. Transfer to a baking sheet.
- Place the mushroom and onion filling in the center of the dough, leaving edges unfilled. Fold the edges over the filling, pleating as necessary.
- Bake for 30-35 minutes until the crust is golden. Let cool slightly before serving. Enjoy!
