Why go to the market to buy cheese when you can make it at home! Using a few probiotics, you can create a smooth and flavorful herb-crusted cheese wheel. This plant-based and dairy-free cheese is a great alternative and simple appetizer for any party. Your family or guests will surely be impressed when you pull this out of the fridge!
With apple season upon us, now is a great time to get a head start on all things apples, included this easy plant-based donut! To get started, you can use store bought apple cider or you can take a homemade approach and check out my recipe below. A secret tip to add a boost of Vitamin C is to add some fresh squeezed orange juice to freshen it up even more. Overall, these donuts bring back awesome memories of apple picking and other fall activities.
In a mixing bowl, combine all of the dry ingredients: flour, sugar, nutmeg, cinnamon, baking powder, baking soda, and salt. Set aside.
In a kitchen-aid mixer, mix together apple cider and butter. Then add egg replacer. Slowly incorporate the dry mixture into the wet, on a slow speed. Once dry incredients have combined, pour onto a floured counter top.
Knead dough until it is not so sticky. Roll out until it is about 1/2 in thick, make sure not too thing or they won’t puff up as well. With a circle cutter, cut out your donut shape and use a cutter to make the hole in the middle of the donut.
In a large pot, full with 2 1/2 cups of oil and bring to around 325 degrees to 350 degrees F. Add donuts into oil and bake for 2-3 minutes or until both sides are brown and puffed.
Immedietly remove donuts from oil and place into bowl with topping mixture. Roll around to coat and place on baking rack to cool.
Chef’s tip: You can always finely chop up peeled apples and add them to the dough.
Making your own pasta can be tough which is why I have created this 3 ingredient gnocchi. To make this, you will just have to roast a pumpkin pie pumpkin and mash up the pulp into a smooth purée. The secret to this recipe is using fresh ingredients to elevate the ingredients into something mouth watering. Give this a try the next time you have some friends over for dinner or at your next family dinner.
On a small looking sheet, lightly oil it and place the sweet potato that has been cut in half onto it. Roast for about 20 minutes or until it is tender. Remove from the oven and allow to cool.
On your counter, pour flour and crest a crater-like shape. Then add the egg replacer, pumpkin purée and roasted/peeled sweet potato and salt, slowly mixing the flour in until dough forms. Roll into a half sphere shape.
Slice dough into 8 segments. Roll out each segment into 12″ long pieces (like a ruler), cutting every 3/4-1in. to create smaller square shapes.
Using the back of a fork, press the dough into the back of the fork while you press down (in a rolling motion). This will get the small line indents onto the gnocchi.
In a pot of hot water, place your pumpkin gnocchi in and bring to slight boil. Stirring slightly, wait until it rises to the top. This will signify it is done and to be removed. Place the gnocchi in to a colander to drain.
In a pan, place on medium heat and add your butter and brown for 3-5 minutes. Then add sage leaves and cook for 30 seconds. Next, add the pumpkin gnocchi (be careful not burn the butter).
Sprinkle with vegan Parmesan and parsley or choice of topping.
Chef’s tip: Feel free to make this with squash or a sweet potato for a different gnocchi.
This is the perfect thick, creamy and rich soup that is packing a huge flavor punch. It is so simple that I created it when I was looking at a can of coconut cream and a fresh butternut squash, thinking to myself what can I do. Being able to create something from nothing is a super important quality to have. Its like the saying, “when life brings you lemons- make lemonade!” Only this time, when life gives you a handful of ingredients, create something delicious! With this simple and tasty way to use squash, it will be an a huge hit for your family or friends.
On a baking sheet, place the two butternut squash halves you cut length-wise, flesh side up, and drizzle with olive oil. Sprinkle with salt and pepper and turn over so the skin is now facing up. Roast for 40-45 minutes until squash is tender. Set aside to cool.
Once squash has cooled (around 8-10 minutes), remove the squash flesh from the peel and discard or compost the remains.
In a skillet, turn to medium heat and add olive oil, onions, and shallots- sauté for 2-3 minutes. Add the garlic and cook for another 2 minutes.
In a medium sized pot, on medium heat add the butternut squash, brown sugar, vegetable broth, onions and shallots, garlic, salt, pepper, and nutmeg.
Using a hand held emersion blender, purée all ingredients until smooth. Then pour in the coconut cream and stir until combined. Cook for 5-10 minutes to allow flavors to meld on medium-low heat. Be sure to stir frequently so it does not burn.
Serve with parsley and coconut cream drizzled on top or freeze for up to 1 month.
Chef’s tip: To make soup more creamy, use 1-2 Tbsp. coconut cream more and blend.
Pumpkin pie is a notorious fall-inspired dish that makes its way on to the dinner table during numerous holiday parties throughout the autumn season. Normally comprising of eggs, dairy, and heavy cream- this recipe leaves those out! This raw vegan dessert uses a cashew “cream cheese” as it’s base, only to be accented with flavorful aromatics such as lemon juice, maple syrup, and pumpkin spice seasoning. Instead of using your oven for this dessert, you’ll only need a mixer and food processor. Can’t wait for you to sink your mouth into this wholesome plant-based and non-baked pumpkin cheesecake!
One of the best things about the Autumn season besides the foliage and pumpkin spice is all the meals you can enjoy with winter squash! Many people find cooking squash to be intimidating, however, this recipe couldn’t be simpler! Prepping and cooking your squash will take some time and patience, but once it is done roasting, you will be delighted with the outcome. This fall festive meal will bring your tastebuds on a journey that you won’t forget!
Yields 2 servings
2 medium acorn squash, cut in half and seeds removed
Prepare squash by cutting in half and removing seeds. Place the squash on a baking sheet (cut side up).
In a small mixing bowl, combine maple syrup, vinegar, and 1 Tbsp. oil. Brush all over the squash’s flesh and put into the oven.
Roast squash for 55-60 minutes- basting every 20 minutes. Set aside the maple syrup and vinegar mixture.
In a sauce pan, heat the remaining oil and add the diced onions. Sauté until slightly golden brown. Next, add your quinoa and stir around for 2-3 minutes. Mix in your cinnamon, nutmeg, salt/pepper, curry, smoked paprika, and water. Cover with lid and simmer for 18-20 minutes.
Allow to sit for 5 minutes. Open lid and add cranberries, half of the walnuts, remaining maple syrup and vinegar mixture, and parsley (save other half for topping).
Stuff the squash with the quinoa mixture and top with remaining parsley and cranberries.
Chef’s tip: For the quinoa mixture, you can always add more cinnamon, maple syrup or nutmeg according to your taste.
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