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autumn

Turmeric Butternut Squash Soup with Sage Lentils and Kale

Turmeric Butternut Squash Soup with Sage Lentils and Kale

Hey there – it’s me, Grace. Remember me?

Yeah, I know. It’s been awhile.

But I’m back, just in time to bring you this bowl full of all things fall and all things that’ll nourish you as we prepare to take on the changing of the seasons.

Turmeric Butternut Squash Soup with Sage Lentils and Kale

Is it just me or is everyone seemingly getting sick a few weeks too early this year?

No one likes being sick. But nearly everyone likes butternut squash soup.

And this one packs a punch of healthful ingredients – i.e., a powerhouse, germ-fighting tonic of turmeric and ginger. (Praise hands emoji.)

Turmeric Butternut Squash Soup with Sage Lentils and Kale

I love this soup because it’s both warming and hearty, yet at the same time it’s clean and light. Lentils add both a solid source of protein and some crunch while kale adds to the texture swimming in this soup’s oh-so velvety base.

Place it in a blue or green bowl, and its golden goodness really shines. Inside and out.

I’m telling you, it’s a winner all around.

Turmeric Butternut Squash Soup with Sage Lentils and Kale

 

Serve with a side salad or a crusty slice of bread, or both. And then you’ve easily got a full meal – one that’s perfect for the autumn days that surround us!

Continue Reading…

Sweet Potato, Greens and Beans Burrito

Sweet Potato, Greens and Beans Burrito

What do you get when you ask three healthy food bloggers to tell you their #1 fall veggie? Too many answers to count. So, Philadelphia Magazine’s Be Well picked the produce (sweet potatoes) for us, and tasked two friends of mine and I to come up with an accessible way to use it.

The results: three kick-butt recipes that’ll make you mash what you think you already know about cooking sweet potatoes.

Sweet Potato, Greens and Beans Burrito

I chose to create a rendition of burritos with a healthy beans and greens twist. Like sweet potatoes, it’s hard to go wrong with bringing burritos to the dinner table.

Sweet Potato, Greens and Beans Burrito

I love how sweet potatoes compliment the earthiness of young fall greens. In this recipe, these two star ingredients are given the majority of the attention so that the preparation of the beans can remain quick and simple. Spices infuse the veggies, while the beans are simply tossed with a spritz of citrus to complete a weeknight meal that comes together in no time.

Head over to Be Well for the recipe, where you’ll also find a Sweet Potato Falafel (!) and a hearty Sweet Potato, Kale, and Wild Rice Soup!

Fall Indian Coconut Curry

Fall Indian Coconut Curry

My dad set out earlier this year to sow a bunch of seeds that he thought would turn into beautiful butternuts. Instead, what he got was a bunch of green, bowling-ball-sized squash that looked like cantaloupe inside.

As he was describing these to me over the phone, I immediately thought (and wished, and prayed) that they must be kabocha squash.

Fall Indian Coconut Curry

“Kabocha?” he said. My dad, the garden-guru, the man who puts on his farm boots daily and holds a hoe as if it were his full-time job, was stumped. He quickly found out that kabocha can combat a butternut, easily, and perhaps even come out on top.

Fall Indian Coconut Curry

Sweet, creamy, orange…it’s everything you could want in a squash. And this “Japanese pumpkin” is all the rage these days in the culinary world. Perhaps that’s why I befriended it before my soil-drenched daddy-o.

Fall Indian Coconut Curry

Anyway, I stole away with a bunch from my dad’s harvest, and it turned into the inspiration for this autumn curry. Lately I’ve been doing a ton of Thai curries, so I decided to take this one in an Indian direction with some quality curry powder, and finished with a spritz of lime and fresh cilantro. Serve it over brown rice, and if you’re feeling fancy, add some warn naan on the side. Continue Reading…

Moosewood’s Gypsy Soup

Moosewood's Gypsy Soup

There are some recipes I ate as a kid that just don’t hold up as well anymore. Whether it’s that my tastebuds have changed, my learned knowledge for seasoning makes them seem bland, or that pasta isn’t always synonymous with perfection anymore, I could name a few of these meals.

This soup isn’t one of them. Since I was little, it’s been an annual autumn meal and remains a favorite to this day. Something about its combination of spices, herbs and seasonal veggies make it to be what I consider one of the best soup recipes out there. And I say this amidst prime-time season for creamy butternut squash, lentil, and the million of other options coming into abundance right now.

This “Gypsy Soup” from Moosewood simply kills it.

Moosewood's Gypsy Soup

Moosewood is a vegetarian restaurant up in Ithaca New York that’s been firing food since the 1970s. They’ve cultivated quite an abundance of cookbooks under their name, including the hand-written original where this recipe comes from.

You may wish to consider doubling the recipe. It’s an easy one to eat all week, or for freezing and pulling out on nights where you just need something warm.

Moosewood's Gypsy Soup

Serve alongside fresh-out-of-the-oven cornbread, or a warm, crusty bread. You could also pour it over a nutty grain, like millet.

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Quinoa Fall Buddha Bowl will Dill Tahini Sauce

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

Montreal was dreamy. Parks and green space were both in abundance, as were spacious bike lanes and an inspiring amount of cyclists putting them to good use.

Bagels also abound, but even more exciting for me was the number of vegan spots present in every neighborhood. There were tons of them. It was glorious.

Roasted Kabocha

Many of the vegan restaurants were casual, hosting menus of simple, affordable meals made from quality ingredients. It was in the details, like that extra handful of sprouts or the fact that the tempeh was homemade, that made each meal stand out.

The warm, notably thin, ever-so slightly crispy pita that held one breakfast’s tofu scramble still sticks in my mind this morning. Details. It’s all about the details.

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

A lot of spots also had nourishing bowls like this, the inspiration behind today’s recipe. After snacking on croissants, these kind of meals come in handy.

But really, if you want to feel energized and clear-headed, meals like these are perfect for anytime.

It’s the best when you finish up a filling meal, and feel nothing but refreshed afterwards. This is the beauty of what the blogging world calls the Buddha Bowl.

Sesame Seeds

Packed with protein-powered whole grains and sweet, creamy roasted kobacha squash, I consider this a treat to welcome in the autumn season. Tahini sauces are always my favorite, too, so this herbed rendition really seals the deal. You’ll notice the recipe makes double the amount of sauce you’ll need. You could either A) feed more people and double the veggies too, or B) save the sauce and use it in other salad/grain recipes later. If you decide to do the later, you may wish to add a little extra water or heat the sauce following refrigeration. The sauce thickens once cooled.

Quinoa Fall Veggie Bowl will Dill Tahini Sauce

Feel free to add some tofu or chickpeas on top for a little extra oomph.

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