Cinnamon Apple Crumble
So much easier than apple pie and just as delicious! Juicy apples are topped with a heart-healthy, buttery cinnamon topping to create the perfect Autumn dessert!
Month: October 2019
Roasted Garlic Veggie Soup with Pasta
Garlic is not only delicious, it’s also a great immunity booster– especially important during colder weather. Roasting the garlic gives it a sweet almost nutty flavor. Stock full of veggies, seasonings and pasta, this soup is comfort food at its best!
Mexican Stuffed Sweet Potatoes
Mexican Stuffed Sweet Potatoes
Sweet potatoes take the spotlight here as the main dish, and offer a pleasing range of tastes and textures. Don't omit the garnish-- it sends this dish over the top! Chocked full of veggies, quinoa and black beans, this tasty dish packs more protein than most meat dishes and will keep you full and satisfied!
Servings: 2
Ingredients
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1/4 cup chopped red onion
- 1/4 cup red bell pepper
- 1 clove garlic, minced
- 1/2 cup corn (I like sweet Niblets in the can)
- 1/2 cup cooked quinoa (see Note and link below)
- 1 cup black beans, rinsed and drained (if canned)
- 1 tbsp chili powder
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cinnamon
- 1 avocado
- Tahini
- Sriracha
- cilantro, chopped
Instructions
- Cook sweet potatoes: Either prick and bake in a 400 degree F oven for 40 minutes or prick and microwave according to the settings. Cool slightly. Slice in half and let cool completely.
- Scoop out interior of potatoes, chop up and place in bowl, leaving the shells intact.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, pepper and garlic and saute until tender, about 5 minutes.
- Add the corn, quinoa, black beans and spices and saute 2-3 minutes more. Fold in the chopped sweet potato.
- Fill shells with the sweet potato mixture, piling high. Garnish with avocado, a generous drizzle/dollop of tahini and the Sriracha (to taste). Finish with a sprinkle of cilantro. Enjoy!
Notes
How to Cook Quinoa: See here
Nutty Crunch Bars
Crunchy and not-too-sweet, these dessert/snack bars are full of heart-healthy fats and fiber from the oats, peanut butter, hemp seeds and flaxmeal. Topped with a chocolate glaze, they make the perfect healthy treat!
Smoky Coconut Lentil Stew
This stew is thick, hearty and flavorful thanks to lentils that are simmered in coconut milk and veggie stock along with onions, garlic and the special ingredient– smoked paprika– which lends an almost meaty note to the dish. I would say this is my signature dish– it’s how I introduce my cooking students to the wonderful world of plant-based eating. Delicious, healthy and filling!
Pumpkin Oatmeal Bars with Toasted Almonds
Pumpkin Oatmeal Bars with Toasted Almonds
Moist dessert bars that are rich in flavor and antioxidants from pumpkin and spices, along with fiber from the oats. Instead of white flour, these use heart-healthy oat and almond flours, full of fiber and healthy fats. Topped with dark chocolate and salted toasted almonds, these cookie/cake bars are a scrumptious Fall treat!
Ingredients
- 1/2 cup vegan butter, softened (recommend Country Crock Plant Butter) (See pic below)
- 3/4 cup brown sugar (heaping amount, not packed) (can substitute coconut sugar)
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cups quick cook oats
- 3/4 cup almond flour
- 1/2 cup oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup chopped dark chocolate or semi-sweet chocolate chips
- TOPPING
- 1/2 cup chopped dark chocolate or semi-sweet chocolate chips
- 1 tsp coconut oil
- 1/2 tsp maple syrup (omit if using semi-sweet chocolate chips)
- 1/4 cup slice almonds, toasted (see note below)
- pinch sea salt
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, cream together the softened butter and brown sugar.
- Add pumpkin puree and vanilla extract. Whisk together to combine thoroughly.
- In a separate large bowl, whisk together the oats, flours, baking powder, baking soda, spices (see note) and salt until combined.
- Add the dry mixture to the wet mixture and stir until combined into a doughy mixture. Add 1/2 cup chopped dark chocolate or chips and stir to combine.
- Press dough into a 9x9 inch baking pan. You can use an 8x8 pan for thicker bars. Bake about 20-25 minutes or until golden brown on top. Cool almost completely before adding topping.
- TOPPING: In a microwave-proof bowl or measuring cup, add 1/2 cup dark chocolate or chips with the coconut oil and optional maple syrup. Heat in microwave in 1 minute intervals, stirring until smooth, melted and combined.
- Drizzle/spread chocolate over bars. Sprinkle on salted, toasted almonds. Cool completely. Refrigerate for about an hour. Cut into bars and enjoy!
Notes
Toasted Salted Almonds: In a dry saute pan over med-low heat, stir almond and pinch of salt until lightly golden, about 5 minutes. Cool.
2 tsp of pumpkin pie spice can substitute for the four spices.
Saucy Chickpea Dumplings
Chickpea flour dumplings simmered in a fragrant slightly spicy tomato sauce offer far more protein than regular dumplings (about 12 grams) as well as healthy greens tucked away in the sauce. Served alone or over rice, this Middle Eastern-inspired dish is incredibly warming and delicious.
Oatmeal Pancakes with Nut-Butter Syrup
These hearty, gluten-free pancakes come together easily and taste like a bowl of oatmeal in pancake form! The nut butter/maple syrup is the perfect creamy, sweet and nutty topping.
Curried Fall Salad
Curried Fall Salad
Only four ingredients go into this salad that captures the essence of Fall, with mixed greens, sweet apples, tart dried cranberries and crunchy toasted almonds. A zesty curry dressing pairs well with the mix of flavors and textures.
Servings: 4
Ingredients
- SALAD
- 6-8 cups mixed salad greens (packaged pre-washed makes it easier)
- 1 large, firm apple, peeled and chopped into 1" pieces
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds, toasted (See Note)
- DRESSING
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 4 tsp pure maple syrup
- 2 tsp curry powder
- 2 tsp Dijon mustard
- 1/2 tsp salt, Kosher or Himalayan
- 1/4 tsp ground black pepper
- 2 tbsp minced red onion (or 1/2 tsp onion powder)
Instructions
- Dressing: Whisk all ingredients together.
- Salad: Toss all ingredients together in a very large bowl. Drizzle with dressing.
Notes
To toast almonds: Place almonds in a small dry skillet and cook over med-low heat, stirring constantly, until golden brown and fragrant, 2-4 minutes. Cool.
Spicy Black Bean Burgers
Zesty with a “meaty” texture, these scrumptious burgers will take the place of any beef burgers in your recipe repertoire. One of my friends/cooking students has ditched her regular burger recipe and now makes these every week for her carnivore husband.