vegan

Seasonal Recipes Worth Trying

The weather may be teasing us Southern Californians with temperatures that are a far cry from a fall-like climate, but why can't we indulge in traditional seasonal fare anyways? Here are a few recipes that I cannot wait to try. I'd love to hear of your favorite fall eats that I may have missed... comment below!

Pumpkin Rolls with Rosemary & Sea Salt

Makes 16 – 20 

Rolls

  • 1/2 cup water, between 38 – 40C / 102F -110 F
  • 1/4 cup milk, Between 38C – 40C / 102F -110 F
  • 2 1/2 tsp (1 10gm packet) Instant dry yeast
  • 1 tsp sugar
  • 1/3 cup sugar
  • 2 large free-range eggs
  • 1 1/2 tsp Salt
  • 85gm butter (6 Tbsp), melted and cooled
  • 2 1/2 tsp fresh rosemary, finely chopped + extra for topping
  • 1 cup mashed pumpkin (made from fresh preferable)
  • 4 1/2-5 cups all-purpose flour or cake flour, depending on how moist the pumpkin is and therefore the dough

Honey Butter glaze

  • 1/4 cup Butter, room temperature
  • 2 Tbsp Honey
  • Sea salt flakes to sprinkle
  • Chopped rosemary – optional garnish ( I added this to the butter, you almost can’t get enough of it)

Cook your pumpkin any way you prefer. I chopped it into big chunks and steamed it in pot with a lid until soft. Allow to cool and drain. Then mash and drain off any excess water.

Heat the milk and water in a small bowl in the microwave until the desired temperature is reached. I use a thermometer here.

Add the 1 tsp sugar and yeast, stir and set aside to foam up for about 5 minutes. 

Using a stand mixer the dough hook attached, add all the remaining ingredients. Slowly pour in the yeast, milk and water and mix until a soft dough forms. It should start pulling away from the sides but will stick a little to the bottom. It really is a touch and feel process here. If it is too sticky, add a little more flour. I found I used just over 5 cups of flour.

Turn the dough out onto a lightly floured surface and give it a brief knead until it comes together in a ball. Place in a greased bowl, cover with plastic wrap or a tea towel and allow to prove in a warm place for around an hour. It should double in size.

When its proved, return it to a lightly floured surf and cut into 16 – 20 even pieces. Roll these into balls and place on a lined baking tray allowing space in between fr the rolls to double in size. Cover with a tea towel and place back in a warm spot to prove for another hour.

Preheat the oven to 180C / 350F and bake for 20 – 25 minutes until golden brown.

Mix the butter, honey and addition finely chopped rosemary together and brush this liberally over the hot rolls as they come out the oven. Sprinkle with sea salt flakes such as Maldon.


Seared Scallops with Quinoa & Apple Salad with Butternut Squash Puree

Yield Serves 4

Ingredients
For the butternut squash puree
1 small butternut squash (about 2 lbs)
2 teaspoons olive oil
Salt
1 tablespoon butter
Garam masala

For the quinoa salad
1 cup quinoa
2 apples
2 tablespoons chopped fresh parsley
1 ounce lemon juice
Salt
2 tablespoons olive oil

For the seared scallops
1 pound sea scallops
3 tablespoons unsalted butter
1 tablespoon olive oil
Salt
Black pepper

Directions

1. Preheat the oven to 375 degrees. Line a baking pan with aluminum foil. Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down (that's the cut side) on the baking sheet and cook in the oven for 25-30 minutes, until a sharp knife easily pierces the flesh.

2. While the butternut squash is cooking, prepare the quinoa. Place the quinoa and water in a pot and bring to a boil.  Once it reaches a boil, reduce heat to medium low.  Simmer until all the water has been absorbed, approximately 15 minutes.  Remove from heat, open the lid, and let cool.

3. Transfer the flesh of the butternut squash to a blender (or you can put it in a bowl and use an immersion blender), along with 1/2 teaspoon garam masala, 1 tablespoon butter, and 1 teaspoon salt. Blend until smooth.

4. Transfer the quinoa into a bowl, along with chopped apple, parsley. In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over quinoa salad and toss to combine.

5. Dry the sea scallops with paper towels.  Season with salt and pepper.

6. In a large skillet, heat the olive oil and butter on high heat.  Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side.  Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops.

7. To plate, start by spooning 3 tablespoons of butternut squash puree onto the plate (or shallow bowl). Top with a couple spoonfuls of quinoa salad, followed by the seared scallops. Spoon some of the remaining melted butter from the pan on top of the scallops.


Garlic and Thyme Roasted Fingerling Potatoes

for the potatoes:

1.5lbs fingerling potatoes – cut in half lengthwise

6 cloves garlic – unpeeled

1 tbsp fresh thyme leaves

pinch of salt

2 tbsp avocado oil

1 tbsp fresh chives – finely chopped (for garnish)

 

for the Garlic Aioli:

1/2 cup Whole30-compliant mayo – homemade or storebought

1 clove garlic – grated or ground to a paste

2 tbsp fresh parsley – finely chopped

2 tbsp lemon juice

Directions:

For the Garlic Aioli:

  1. In a small bowl or mason jar, stir together the avocado mayo, garlic, parsley and lemon juice.
  2. Cover and refrigerate for 30-45 minutes before serving.

For the Potatoes:

  1. Preheat oven to 400F.
  2. Rinse and cut fingerling potatoes in half – lengthwise. Add potatoes to a large mixing bowl along with the unpeeled garlic cloves and toss with 2 tbsp avocado oil, fresh thyme and a generous pinch of kosher salt.
  3. Arrange potatoes cut-side down onto a sheet-pan lined with parchment paper. Roast for 45 minutes – flip halfway.
  4. Garnish the roasted Garlic and Thyme Fingerling Potatoes with finely chopped chives and serve with the Garlic Aioli. Try adding them as a side dish to Lemon, Thyme and Garlic Roast Chicken.

Blackberry Mulled Wine

1 bottle of red wine

5 California Giant blackberries

6 whole cloves

4 star anise pods

2 cinnamon sticks

2 juniper berries

2 oranges

1/4 cup brown sugar

Instructions

Pour red wine into a pan, and add blackberries, cloves, star anise pods, 2 cinnamon sticks, and juniper berries. Let it simmer for about 5-10 minutes. Make sure to not let it boil! Add brown sugar and orange slices. Simmer until ready to serve!

The Best of: Plant-Based Eating

Today it seems as if almost everyone you know is trying a plant-based diet, or is at least becoming more aware of this lifestyle and trying to incorporate it into their daily lives. Here are a few recipes that are truly nutritious & delicious. No sacrifices here!

MEATLESS MONDAY FAMILY STYLE

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INGREDIENTS (ALL ORGANIC) 

PROCESS

  1. preheat the oven to 375
  2. Rinse the asparagus and then chop the ends off
  3. I place the asparagus in a bowl and then add some coconut oil and mix it around and then transfer the asparagus to a cooking sheet to place in the oven
  4. Let the seasoned asparagus cook for about 12 minutes or until they start to brown
  5. While the asparagus is in the oven, I fill a pot with water, add a tsp of olive oil and a pinch of sea salt to the water while it's boiling) bring the water to a bowl before adding in the brown rice pasta and leave for 10 minutes on low heat. Slice tomatoes while the pasta is boiling and heat up the sauce on low heat.
  6. The key to making brown rice pasta delicious is once the 1o minutes are up turn off the stove and let the pasta sit in the water for 1 min. Then strain and place in a bowl.
  7. Take out the asparagus and squeeze 1/2 lemon over all of them.
  8. Add sauce with seasonings (sea salt and nutritional yeast to taste) and split pasta so you can add mozzarella to one and the vegan cheese to the other. Sprinkle cheese on top and mix in so it melts.
  9. Top off with sliced tomatoes and cooked asparagus. Enjoy!

RECIPE FROM MELISSA WOOD HEALTH


MANGO AVOCADO-HUMMUS COLLARD GREEN WRAPS

RECIPE FROM LIMABEAN LIFESTYLE / GUILTLESS PLEASURES COOKING CHANNEL


CARROT & RYE OATMEAL

INGREDIENTS

1/2 cup rolled oats

1/2 cup rye flakes

1 1/2 cups fresh carrot juice

1 cup unsweetened plant-based milk (we like this home-made version)

A pinch of sea salt

Serve with...

Sultanas or raisins, or raw cacao nibs, or toasted flaxseeds

 

PROCESS

First, prepare the apple compote. Cut the cored apple into cubes. Add all compote ingredients to a sauce pan with 2 tablespoons of water, cover, and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally, until tender and golden.

Meanwhile, place all oatmeal ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, or until thick, stirring occasionally. Serve and top with raisins, cacao nibs, and toasted flaxseed.

RECIPE FROM THE MOMENT


ALMOND CHIA PUDDING

INGREDIENTS

  • 1 cup almond milk
  • 1 cup coconut cream
  • 2 Tbl maple syrup
  • 6 Tbl chia seeds
  • 1 tsp vanilla extract
  • 1/8 cup grated coconut
  • 1/4 cup almonds, sliced
  • 1/4 cup cornstarch

INSTRUCTIONS

  1. In a bowl mix the milk, coconut cream, maple syrup, chia seeds, cornstarch, and vanilla.

  2. Let the chia soak for 10 minutes.

  3. Stir gently, cover, and put in the fridge for at least 1 hour.

  4. Pour the pudding into small bowls.

  5. Top with the almond flakes and grated coconut. Serve and enjoy.

RECIPE FROM GLUTEN-FREE DADDY


Leave a comment if you try one of these or have a favorite recipe you'd like to share!