Pumpkin Sage Risotto
Pumpkin Sage Risotto is a warm and comforting dish, perfect for the fall season. This creamy, satisfying risotto combines the vibrant flavors of pumpkin with the earthy notes of fresh sage, creating a delicious vegan and gluten-free meal that embodies the essence of autumn.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Pumpkin puree | 1 cup |
| Vegetable broth | 4 cups |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Fresh sage leaves | 1 tablespoon, chopped |
| Olive oil | 2 tablespoons |
| Nutritional yeast | 1/4 cup |
| Salt | to taste |
| Pepper | to taste |
Cooking Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat; add diced onion and sauté until translucent.
- Stir in minced garlic and chopped fresh sage; cook for about 1 minute.
- Add Arborio rice and toast for 2-3 minutes, stirring frequently.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
- Once the rice is creamy and al dente, stir in pumpkin puree, nutritional yeast, salt, and pepper; combine well.
- Serve hot, garnished with extra sage or pumpkin seeds if desired. Enjoy your deliciously seasonal meal!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a delightful and hearty fall dish that captures the essence of the season. This creamy, flavorful soup is made with roasted butternut squash, blending it with aromatic spices and a touch of coconut milk for a rich, velvety texture. It’s perfect served warm on chilly evenings, offering a comforting taste of autumn while being both vegan and gluten-free.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Ground cumin | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Optional toppings (e.g. pumpkin seeds, cilantro) | for garnish |
Cooking Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and drizzle with olive oil. Place 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 diced onion and sauté until translucent. Stir in minced garlic and cook for about 1 minute.
- Once the squash is roasted, scoop out the flesh and add it to the pot. Pour in the vegetable broth and bring to a simmer.
- Add ground cumin, nutmeg, salt, and pepper. Blend the soup until smooth using an immersion blender or a regular blender (in batches if necessary).
- Stir in coconut milk and heat through. Adjust seasoning as needed and serve hot, garnished with your choice of toppings. Enjoy your cozy fall soup!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Quinoa Stuffed Acorn Squash
Quinoa Stuffed Acorn Squash is a hearty and nourishing fall dish that combines the savory flavors of roasted acorn squash with a protein-rich quinoa filling. This colorful dish is not only vegan and gluten-free, but it’s also packed with nutrients from the vegetables and spices, making it the perfect centerpiece for a cozy autumn dinner.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Spinach or kale | 2 cups, chopped |
| Dried cranberries | 1/2 cup |
| Walnuts or pecans | 1/2 cup, chopped |
| Ground cinnamon | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley | for garnish |
Cooking Instructions
- Preheat the oven to 400°F (200°C). Slice the acorn squash in half and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 25-30 minutes until tender.
- While the squash is roasting, rinse the quinoa and cook it according to package instructions using vegetable broth instead of water for added flavor.
- In a skillet, heat olive oil over medium heat. Sauté the diced onion until translucent, then add minced garlic and cook for an additional minute. Stir in the chopped spinach or kale and cook until just wilted.
- In a large bowl, combine cooked quinoa, the sautéed vegetables, dried cranberries, chopped walnuts or pecans, ground cinnamon, salt, and pepper. Mix well.
- Remove the roasted acorn squash from the oven and carefully spoon the quinoa mixture into each half. Return to the oven for an additional 10 minutes to heat through.
- Serve warm, garnished with fresh parsley. Enjoy your delicious and nutritious Quinoa Stuffed Acorn Squash!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos are a vibrant and satisfying dish perfect for fall, showcasing the natural sweetness of roasted sweet potatoes alongside the hearty, protein-packed black beans. These tacos are not only vegan and gluten-free, but they also bring a range of flavors and textures, making them an excellent choice for a cozy dinner with friends or family.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium |
| Black beans (cooked) | 1 can (15 oz) |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Salt | to taste |
| Corn tortillas | 8 small |
| Avocado | 1, sliced |
| Fresh cilantro | for garnish |
| Lime wedges | for serving |
Cooking Instructions
- Preheat the oven to 425°F (220°C). Peel and dice the sweet potatoes into small cubes, then toss with olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper.
- Spread the seasoned sweet potatoes on a baking sheet and roast for about 25-30 minutes, or until they are tender and slightly caramelized.
- While the sweet potatoes are roasting, warm the corn tortillas in a dry skillet over medium heat until pliable, about 1-2 minutes on each side.
- Once the sweet potatoes are done, assemble the tacos by layering sweet potatoes and black beans in each tortilla. Top with sliced avocado and fresh cilantro.
- Serve with lime wedges for squeezing on top. Enjoy your delicious Sweet Potato and Black Bean Tacos!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Spiced Apple and Kale Salad
Spiced Apple and Kale Salad is a revitalizing and nutritious dish that perfectly captures the essence of fall. This vibrant salad features crisp kale, sweet and tart apples, and a hint of warmth from spices, making it a delightful addition to any dinner table. It’s a simple yet satisfying option that is both vegan and gluten-free, ideal for those looking to enjoy seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Kale (chopped) | 4 cups |
| Apples (sliced) | 2 medium |
| Carrots (shredded) | 1 cup |
| Walnuts (chopped) | 1/2 cup |
| Dried cranberries | 1/3 cup |
| Olive oil | 3 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Maple syrup | 1 tablespoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions
- In a large bowl, combine the chopped kale, sliced apples, shredded carrots, walnuts, and dried cranberries.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, ground cinnamon, salt, and black pepper to create the dressing.
- Pour the dressing over the salad and toss well to combine, ensuring all the ingredients are coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld before serving. Enjoy your Spiced Apple and Kale Salad!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Creamy Coconut Curry With Vegetables
Creamy Coconut Curry with Vegetables is a warm and comforting dish that embodies the flavors of fall while being both vegan and gluten-free. This hearty curry showcases a medley of seasonal vegetables simmered in a rich coconut milk base, spiced with fragrant curry powder and ginger. It’s perfect for a cozy dinner and pairs beautifully with rice or quinoa.
| Ingredients | Quantity |
|---|---|
| Coconut milk | 1 can (13.5 oz) |
| Vegetable broth | 1 cup |
| Mixed vegetables (e.g., carrots, bell peppers, zucchini) | 4 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Fresh ginger (grated) | 1 tablespoon |
| Curry powder | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion is translucent.
- Stir in the mixed vegetables and cook for about 5 minutes until they start to soften.
- Add the curry powder, salt, and black pepper. Stir well to coat the vegetables in the spices.
- Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer. Reduce heat and let it cook for about 15-20 minutes, stirring occasionally until the vegetables are tender.
- Adjust seasoning if necessary, then serve hot, garnished with fresh cilantro if desired. Enjoy your Creamy Coconut Curry with Vegetables!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Mushroom and Spinach Risotto
Mushroom and Spinach Risotto is a creamy, hearty dish that’s perfect for showcasing the rich flavors of fall. This vegan and gluten-free risotto is made using Arborio rice, which absorbs the broth beautifully, resulting in a velvety texture. The earthy mushrooms and vibrant spinach not only add nutritional benefits but also create a delightful contrast in flavors and colors.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Vegetable broth | 4 cups |
| Mushrooms (sliced) | 2 cups |
| Fresh spinach | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Nutritional yeast (optional) | ¼ cup |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in the sliced mushrooms and cook until they are browned and have released their moisture.
- Add the Arborio rice, stirring well for about 2 minutes to toast the rice slightly.
- Gradually add the vegetable broth, one cup at a time, and stir frequently. Allow the rice to absorb most of the liquid before adding the next cup.
- Once the rice is creamy and al dente, stir in the fresh spinach and nutritional yeast (if using). Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley if desired. Enjoy your Mushroom and Spinach Risotto!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Harvest Vegetable Stir-Fry
Harvest Vegetable Stir-Fry is a colorful and nutritious dish that captures the essence of fall with its abundance of seasonal vegetables. This vegan and gluten-free stir-fry is quick to make, savory, and can be served over rice or quinoa for a wholesome meal. Packed with fiber and vitamins, it’s a perfect option for a cozy autumn dinner.
| Ingredients | Quantity |
|---|---|
| Broccoli florets | 2 cups |
| Carrots (sliced) | 1 cup |
| Bell pepper (sliced) | 1 medium |
| Zucchini (sliced) | 1 medium |
| Mushrooms (sliced) | 1 cup |
| Red onion (sliced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Olive oil | 2 tablespoons |
| Soy sauce (or tamari for gluten-free) | 2 tablespoons |
| Sesame seeds (for garnish) | Optional |
| Fresh cilantro (for garnish) | Optional |
| Salt and black pepper | to taste |
Cooking Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the sliced red onion and minced garlic, sautéing until fragrant.
- Add in the remaining vegetables (broccoli, carrots, bell pepper, zucchini, and mushrooms) and stir-fry for about 5-7 minutes until they are tender yet crisp.
- Pour in the soy sauce (or tamari) and mix well, cooking for an additional 2 minutes.
- Season with salt and black pepper to taste, and serve hot, garnished with sesame seeds and fresh cilantro if desired. Enjoy your delectable Harvest Vegetable Stir-Fry!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Lentil and Pumpkin Stew
Lentil and Pumpkin Stew is a hearty and warming meal that embodies the flavors of fall. This vegan and gluten-free dish is packed with protein-rich lentils and the sweet, earthy taste of pumpkin, making it a perfect comfort food for chilly autumn evenings. It’s a simple, one-pot recipe that offers a nourishing and satisfying option for dinner.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Pumpkin (cubed, fresh or canned) | 2 cups |
| Carrots (diced) | 1 cup |
| Celery (diced) | 1 cup |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt and black pepper | to taste |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and sauté until onions are translucent.
- Stir in the diced carrots and celery, cooking for a few minutes until softened.
- Add the lentils, cubed pumpkin, vegetable broth, ground cumin, and ground cinnamon to the pot. Bring to a boil.
- Reduce the heat, cover, and let it simmer for about 25-30 minutes or until the lentils are tender.
- Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley if desired. Enjoy your delicious Lentil and Pumpkin Stew!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Maple Glazed Brussels Sprouts
Maple Glazed Brussels Sprouts are a delightful side dish that brings a touch of sweetness to your fall dinner table. This vegan and gluten-free recipe highlights the natural flavors of Brussels sprouts roasted to perfection and drizzled with pure maple syrup, creating a caramelized exterior. It’s an easy and delicious way to enjoy seasonal produce while adding a vibrant, colorful dish to your meal.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (halved) | 1 pound |
| Olive oil | 2 tablespoons |
| Pure maple syrup | 3 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Garlic powder | 1 teaspoon |
| Balsamic vinegar | 1 tablespoon |
| Fresh thyme (for garnish) | Optional |
Cooking Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, garlic powder, balsamic vinegar, salt, and black pepper until well coated.
- Spread the Brussels sprouts evenly on a baking sheet in a single layer.
- Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until they are golden brown and crispy.
- Serve hot, garnished with fresh thyme if desired. Enjoy your Maple Glazed Brussels Sprouts!
Vegan Chili With Cornbread
Vegan Chili with Cornbread is a hearty and comforting dish perfect for fall dinners. This protein-packed chili features a medley of beans, vegetables, and spices, making it not only flavorful but also nourishing. Paired with a fluffy cornbread that is both vegan and gluten-free, it’s a satisfying meal that the whole family will enjoy.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Bell pepper (chopped) | 1 medium |
| Carrot (diced) | 1 large |
| Garlic (minced) | 2 cloves |
| Canned diced tomatoes | 1 can (15 ounces) |
| Canned kidney beans | 1 can (15 ounces) |
| Canned black beans | 1 can (15 ounces) |
| Vegetable broth | 2 cups |
| Corn (fresh or frozen) | 1 cup |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| 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 the onion, bell pepper, carrot, and garlic; sauté until softened.
- Stir in the canned tomatoes, kidney beans, black beans, vegetable broth, corn, chili powder, cumin, salt, and black pepper. Bring to a simmer.
- Reduce heat to low and let the chili cook for about 25-30 minutes, stirring occasionally.
- While the chili simmers, prepare your favorite gluten-free vegan cornbread according to package instructions or your preferred recipe.
- Serve the chili hot, garnished with fresh cilantro if desired, alongside warm cornbread. Enjoy your Vegan Chili with Cornbread!
