Four delicious and comforting meals that deliver some of the best fall flavors through nutritious ingredients!
1 tbsp &1 tsp canola oil
4 cloves garlic (minced)
1 large onion (diced)
½ tsp salt
2 tbsp chili powder
1 tbsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground chipotle chile
2 cups vegetable broth
3 cups butternut squash (cubed)
2 (14 ounce) cans black beans (rinsed and drained)
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes
Directions
Heat oil in a large soup pot over medium-high heat. Add garlic, onion and salt. Cook, stirring often, until starting to brown (4 to 6 minutes). Add chili powder, cumin, cinnamon and chipotle and stir to coat. Stir often until the spices are fragrant but not scorched.
Add broth and squash. Increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender (18 to 20 minutes).
Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.
Reduce heat to medium-low and simmer, uncovered and stirring often, until the chili is thickened (5 to 7 minutes). Top with cilantro and red onion.
2 Tbsp olive oil
1/2 medium yellow onion (diced)
3 cloves garlic (minced)
5 medium carrots (cleaned and sliced)
4 stalks celery (diced)
1/4 tsp each sea salt and black pepper
7 cups vegetable broth
1 (15-ounce) can chickpeas (rinsed and drained)
4 sprigs thyme
1 bay leaf
1 sprig Rosemary
8 ounces vegan fettuccine (broken in half)
Directions:
Heat a large pot over medium heat. Once hot, add oil and onions then sauté for 5 minutes, stirring frequently.
Add garlic and sauté for 2 minutes more. Then add carrots, celery, salt, and pepper. Stir to combine.
Cover and cook for 5 minutes, stirring occasionally. Then add broth (starting with lesser amount), drained rinsed chickpeas, thyme, and bay leaf. Bring to a low boil.
Break noodles into smaller pieces then add. Stir to separate, occasionally stirring while cooking to prevent them from sticking together.
Once noodles are soft (about 10 minutes) reduce heat to a very low simmer and cover. Continue simmering for about 20 minutes to meld the flavors together.
Taste and adjust seasonings as needed, adding more salt or pepper to taste. Remove thyme sprigs and bay leaf and serve.
Roasted Tomato Soup
2 lbs tomatoes halved or quartered
1 sweet onion, quartered
1 Tbsp thyme
1 Tbsp roughly chopped basil
2 Tbsp lemon juice
¼ c olive oil
1 Tbsp agave
¼ tsp cayenne
pinch salt and pepper
1 roasted garlic head (recipe below)
roasted garlic process:
Pre-heat oven to 400 degrees.
Slice off the top each head of garlic to expose some of the cloves inside.
Place garlic cut side down onto a baking sheet.
Drizzle with olive oil and roast in oven until browned and cloves are tender (about 30 min).
Directions:
Pre-heat oven to 400 degrees.
Quarter tomatoes and onion and place in a large bowl.
Add thyme, basil, lemon juice, agave, olive oil.
Then add a pinch of cayenne, salt and fresh ground pepper, and toss until well-coated.
Place all ingredients except roasted garlic onto a baking sheet. Roast for 20 minutes.
Once roasted, put all ingredients into a high speed blender. Add all cloves from 1 head of roasted garlic, then blend until smooth.
Finish with black pepper and fresh basil.
1 Tbsp olive oil
5 cloves garlic (minced)
1 3-inch piece ginger (peeled and diced)
1 medium yellow onion (coarsely chopped)
6 cups vegetable stock
2 Tbsp tamari
0.5 ounces dehydrated shiitake mushrooms
1 Tbsp white or yellow miso paste
1 tsp toasted sesame oil
8 ounces ramen noodles
Directions:
Heat a large pot over medium-high heat.
Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has slightly browned edges.
Add 1 cup of the vegetable broth. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
Add remaining 5 cups of vegetable broth, tamari, and dehydrated mushrooms. Stir.
Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for 1-3 hours, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
Adjust seasonings to taste, adding more tamari or sesame oil if desired. Add the miso paste.
When you’re 30 minutes from serving, prepare any desired toppings.
Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles and cook according to package instructions. Drain and set aside.
Strain broth and reserve mushrooms for serving.
To serve, divide ramen noodles between four serving bowls. Top with strained broth and desired toppings.