I don’t know about you but I love fall. What I don’t love about fall is that winter is then right around the corner. Some of my favorite things about fall, besides pumpkin patches, apple picking, autumn leaves and wearing layers, I absolutely love fall produce for cooking. To keep on the Meatless Monday theme, I have gathered some delicious and healthy recipes that are completely meat-free that are fitting for every meal of the day. From pecans to sweet potatoes to apples, these recipes are sure to make you drool.
Cookie + Katie
Breakfast
Pecan Granola Bars’s recipe credited to Cookie + Katie
INGREDIENTS
1 ¼ cups pecan halves (5 ounces)
2 cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)
1 teaspoon ground cinnamon
½ teaspoon fine sea salt (if using regular table salt or salted nut butter, scale back a bit)
1 cup homemade pecan butter* or creamy almond butter or peanut butter
½ cup maple syrup or honey
1 ½ teaspoons vanilla extract
INSTRUCTIONS
- Line a 9-inch square baker with one strip of parchment paper, cut to fit neatly across the base. The parchment paper will make it easy for you to slice the bars later.
For maximum flavor, toast the pecans: In a medium skillet over medium heat, toast the pecans, stirring frequently (don’t let them burn!), until they are nice and fragrant, about 4 to 7 minutes. Transfer them to a cutting board to cool. Set aside 16 of your prettiest pecan halves for garnish, then chop the rest. Set aside. - In a large mixing bowl, combine the oats, cinnamon, and salt, and stir to blend. Set aside.
- If you have made pecan butter for this recipe*, add the maple syrup and vanilla to your food processor or blender and blend to combine. If not, in a 2-cup liquid measuring cup, measure out 1 cup nut butter. Top with ½ cup maple syrup, followed by the vanilla extract. Whisk until well blended. (If you must, you can gently warm the liquid mixture in the microwave or on the stovetop.)
- Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. Add the chopped pecans and stir until they are evenly dispersed. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet.
- Conversely, if you used a super thick nut butter, you might need to drizzle in another tablespoon of honey to help it all stick together.
- Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker. Cover the bottom of a flat, round surface (like a short, sturdy drinking glass) with a strip of parchment paper (see photo) and pack the mixture down as firmly and evenly as possible. Press the reserved pecan halves into the surface to create 4 even rows and 4 even columns (see photo).
- Cover the baker and refrigerate for at least one hour, or overnight. This gives the oats time to absorb moisture so the granola bars can set. When you’re ready to slice, lift the bars out of the baker by grabbing both ends of the parchment paper. Use a sharp chef’s knife to slice the mixture into 4 even rows and 4 even columns (these “bars” stick together better in a square shape).
- For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor. They’ll keep for several months in the freezer.
Oh She Glows
Lunch
Vegan Broccoli and Cheese Soup recipe credited to Oh She Glows
Ingredients:
For the cheese sauce:
1 1/4 cups (190 g) diced peeled yellow or red potatoes*
Heaping 1/3 cup (55 g) diced peeled carrots*
2 tablespoons (6 g) nutritional yeast
2 tablespoons (30 mL) refined coconut or grapeseed oil**
2 1/2 tablespoons (37.5 mL) water
1 1/2 teaspoons (7.5 mL) fresh lemon juice
1/2 teaspoon fine sea salt
1 medium (4 g) garlic clove
1/2 teaspoon (2.5 mL) white wine vinegar
For the soup:
1 tablespoon (15 mL) extra-virgin olive oil
1 medium (350 g) onion, diced (2 heaping cups)
3 medium (13 g) garlic cloves, minced
1 cup (120 g) chopped celery
5 to 6 cups (350 g) chopped broccoli florets
1 1/2 cups (225 g) chopped Yukon Gold potatoes (about 2 medium)
3 cups (750 mL) low-sodium vegetable broth
2 tablespoons (6 g) nutritional yeast
1/4 teaspoon cayenne pepper, or to taste
1 1/2 teaspoons (7.5 mL) fresh lemon juice, or to taste
Fine sea salt, to taste (I use 1/2 teaspoon)
Freshly ground black pepper, to taste
1 1/2 teaspoons to 3 teaspoons (7.5 to 15 mL) chickpea miso, to taste***
For topping:
Pan-Fried Garlic Croutons (use gluten-free bread if necessary)****
Smoked or sweet paprika
Fresh minced parsley
Instructions:
- For the cheese sauce: Place the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender. Drain.
- While the potatoes and carrots are simmering, add the nutritional yeast, oil, water, lemon juice, salt, garlic, and vinegar into a high-speed blender and set aside.
- Chop the onions, garlic, celery, broccoli, and potatoes for the soup and set aside.
- When the simmering potatoes and carrots are fork-tender, drain them and add to the blender. Blend the cheese sauce until smooth, then transfer to a bowl.
- For the soup: In a large pot, sauté the oil, onion, and garlic over medium heat, stirring frequently. Cook for about 3 to 5 minutes.
- To the pot, add the celery, broccoli, and potatoes and sauté for a few minutes more. Now, add the broth, nutritional yeast, cayenne pepper, lemon juice, salt, and pepper. Cover and simmer over medium heat for about 13 to 15 minutes, until the potatoes are fork-tender. Turn off the heat and let the soup sit for a few minutes.
- Add the chickpea miso.
- Carefully transfer the soup into a blender (you might have to do this in two batches). Blend until smooth and place back into the pot.
- Set aside 1/4 cup (60 mL) of cheese sauce for garnish. Add the rest of the cheese sauce into the soup and stir to combine. Adjust seasonings to taste if desired.
- Ladle the soup into bowls and swirl in a tablespoon of the reserved cheese sauce into each bowl. Top with Pan-Fried Garlic Croutons, paprika, and parsley, if desired.
Cookie + Katie
Dinner
Sweet Potato & Black Bean Tostadas’s – Recipe credited to Cookie + Katie
INGREDIENTS
Roasted Sweet Potatoes
1 ¾ pounds sweet potatoes (about 3 medium), peeled and sliced into ¾” pieces
1 tablespoon SimplyNature Organic Extra Virgin Olive Oil
½ teaspoon chili powder
Salt
Refried Black Beans
1 tablespoon SimplyNature Organic Extra Virgin Olive Oil
2 cloves garlic, pressed or minced
1 teaspoon ground cumin
2 cans (15 ounces each) SimplyNature Organic Black Beans, rinsed and drained
½ cup water
½ teaspoon sea salt grinder, more to taste
Crispy Baked Tortillas
8 corn tortillas
1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, for brushing
Crisp Lime Salad and Garnishes
18 ounces romaine lettuce, roughly chopped
⅔ cup (about 4 ounces) Happy Farms Preferred Feta Cheese Crumbles
¾ cup finely chopped red onion, divided
¼ cup SimplyNature Organic Extra Virgin Olive Oil
2 tablespoons fresh lime juice (about 1 lime)
Sea salt grinder to taste, if necessary
2 ripe avocados, pitted and thinly sliced
Small handful of fresh cilantro leaves, chopped
Hot sauce or salsa, for serving
INSTRUCTIONS
- To roast the sweet potatoes: Preheat the oven to 400 degrees Fahrenheit with two racks placed near the middle of the oven, leaving a few inches in between the racks. Line two large rimmed baking sheets with parchment paper to prevent sticking.
- Place the sweet potatoes on one of the prepared baking sheets, then drizzle the olive oil on top and sprinkle with the chili powder and several dash of salt. Toss until the sweet potatoes are lightly and evenly coated with oil and spices.
- Bake until the sweet potatoes are tender and caramelized on the edges, about 30 to 35 minutes. Set aside, but leave the oven on for the crispy tortillas.
- Meanwhile, to cook the refried beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the garlic and cumin and cook, while stirring constantly, until fragrant, about 30 seconds.
- Add the drained beans, water and salt. Let the mixture come to a simmer and cook for 10 minutes, stirring often, and reducing heat as necessary to maintain a gentle simmer. Remove from the heat and mash the beans with a potato masher, pastry cutter or fork until the mixture is thick and spreadable. Cover and set aside.
- To prepare the crispy tortillas: On the remaining prepared baking sheet, brush both sides of each tortilla lightly with oil. Clear off the other baking sheet by transferring the roasted sweet potatoes to a serving bowl, but reuse the parchment paper. Arrange 4 tortillas in a single layer across each pan. Bake for 10 to 12 minutes, turning halfway until each tortilla is golden and lightly crisp. Set aside.
- To prepare the salad: In a medium serving bowl, combine the chopped lettuce, feta, about ½ cup of the red onion (reserve the rest for garnish), olive oil and lime juice. Toss to combine, and add a pinch of salt if the flavors don’t quite sing yet. Divide the salad between 4 low, wide salad bowls or dinner plates.
- To assemble the tostadas, spread black beans over each tortilla, and place each one on a bed of salad. Top each tortilla with a few slices of avocado, followed by the sweet potatoes, and a sprinkle of red onion and cilantro. Serve with your favorite hot sauce or salsa on the side.
- Tostadas are best consumed promptly. If you have leftovers, store individual components separately, if possible. Leftover black beans make a good side, and they’re also a great quesadilla filling.
The Rawsome Vegan Life
Dessert
Deep Dish Caramel Apple Pie recipe credited to This Rawsome Vegan Life
ingredients
Crust:
1 1/2 cups walnuts
1 cup oats
1/2 cup ground flax seeds
2 cups pitted dates
1 tablespoon coconut oil
Pinch Himalayan salt
Caramel:
1 cup pitted dates
Pinch Himalayan salt
1/2 teaspoon vanilla powder
3/4 teaspoon cinnamon powder
3/4 teaspoon ginger powder
1/2 cup water
2 tablespoons lemon juice
Scant 1/4 cup maple syrup
Scant 1/4 cup almond butter
Scant 1/4 cup coconut oil
6 medium apples (I used a mix of Gala, Ambrosia and Spartan from BC Tree Fruits)
instructions
- To make the crust: grind the walnuts, oats and flax seeds into a crumbly flour in a food processor. Add the rest of the crust ingredients and process until it lumps together in a sticky mass; it should be able to hold its shape when pressed between two fingers. Press into the bottom and sides of a lined tart tin or 9″ springform pan and put in the fridge.
- To make the caramel: blend all the ingredients together until smooth; it should be thick like yogurt.
- Cut the apples into halves and core them, then slice thinly on a mandoline slicer. The slices should be thin enough to bend without breaking. Throw the caramel onto the apple slices in a big bowl and rub the caramel into them until they are all evenly coated. You may have leftover caramel. Let them sit for 30 minutes to soften. Fill your crust with the apples and let sit in the fridge overnight. Enjoy!
