Fall Recipes
For a complete list of Fall Foods, click here.
PUMPKIN CHILI
Ingredients:
1 T. Olive oil
1 large onion, chopped
3 cloves garlic, minced
Assortment of red/yellow peppers (1-3)
1 ½ lbs. ground beef (optional)
2 cans (14.5 ounce) chopped tomatoes, undrained
1 can (15 ounce) black beans, drained
1 can (15 ounce) of pumpkin puree or roasted pumpkin
2 tablespoons cocoa powder
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons fresh cilantro, chopped
1. In large pot, heat olive oil over med-high heat.
2. Add onions and stir occasionally, until onions carmelize (5-10 minutes)
3. Add peppers and garlic. Cook for 5 minutes, or until soft.
4. Add ground beef, stirring to break up meat, until cooked through.
5. Add tomatoes, beans, pumpkin puree, and all spices. Bring to boil.
6. Cover, reduce heat to simmer and cook for 20-30 minutes, stirring occasionally. Add 1 T. chopped cilantro and stir.
7. Ladle into bowls. Enjoy!
MILLET CAULIFLOWER MASH
Ingredients:
1 small head of cauliflower cored and roughly chopped (about 3 cups)
1 cup millet, drained and rinsed (millet is a grain that looks like birdseed – you buy it in the bulk bins at your local health food store)
½ teaspoon salt
3 cups water
2 tablespoons olive oil
3 cloves of garlic
2 medium onions, thinly sliced
Sea salt and black pepper, to taste
Cooking Instructions:
1. Combine cauliflower, millet, salt, and water in heavy saucepan. Bring to boil. Reduce heat and simmer for 25-30 minutes or until water has been absorbed.
2. While millet mixture is cooking, stir fry onions and garlic in saucepan with the oil over medium heat. Stir often to prevent browning and add more oil if necessary. Cook until soft and slightly browned. Season onion with salt, black pepper and any other spices you like (cayenne pepper, dill, etc.)
3. Mash millet and cauliflower until smooth.
4. Top with onion mixture.
APPLE CRISP
From Feeding the Whole Family by Cynthia Lair
Makes 8 servings
Ingredients:
1 cup rolled oats
1/2 cup whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon safflower oil
1/4 cup maple syrup
1/3 cup chopped nuts
1 teaspoon lemon juice
2 tablespoons water
2 tablespoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
5 cups sliced apples
Cooking Instructions:
1. Preheat oven to 350 degrees.
2. Mix oats, flour, and salt together in a bowl. Add oil and ¼ cup maple syrup; mix well. Stir in nuts and set aside.
3. In small bowl combine lemon juice, water, remaining maple syrup, spices and vanilla extract; set aside.
4. Slice apples and place in a lightly oiled pie pan or 8-by-8 inch baking dish. Pour the liquid mixture over the apples and toss gently. Spoon the oat-nut mixture evenly on top of the apples.
5. Cover and bake 45 minutes. Uncover and bake 30 minutes more to crisp the topping.
GINGER RICE
Ingredients:
2 tablespoons grated, peeled fresh ginger
1 teaspoon maple syrup
1 teaspoon coarse salt
2 cups jasmine rice
Cooking Instructions:
1. Bring ginger, syrup, salt, and 2 ½ cups water to a boil in a medium saucepan; boil 2 minutes.
2. Stir in rice; reduce heat to low. Cover; cook until most water is absorbed (15-18 minutes). Remove from heat – let stand, covered, 7 minutes.
3. Fluff rice with a fork before serving.
SPICY HALIBUT
Ingredients:
1 pound halibut
1 tablespoon maple sugar
1 tsp. chili powder
½ tsp. grated orange rind
½ tsp. ground cumin
½ tsp. paprika
dash each of salt and pepper
Cooking Instructions:
1. Preheat the broiler.
2. Combine spices in small bowl.
3. Rub over top of 1 to 1 ½ pounds of salmon filets. Place on foil-coated pan.
4. Broil for approximately 8 minutes until done.
MASALA CHAI
Recipe from Alisa Vitti of Laughing Sage Wellness
Ingredients:
2 quarts water
½ pound fresh ginger peeled and thinly sliced
2 whole cinnamon sticks
1 tsp. of whole black peppercorns
1 quart vanilla soymilk (Edensoy)
8 bags decaf black tea (optional)
Instructions:
1. In large sauce pan bring to a boil water, ginger, cinnamon sticks, and whole black peppercorns.
2. Reduce heat to low and simmer for 30 minutes.
3. Strain and return liquid to the pot.
4. Add vanilla soymilk and decaf black tea and bring to a simmer.
5. Remove from heat and steep for 10 minutes.
6. Remove tea bags and serve with honey.
PARSNIP/BURDOCK WITH CREAMY PEANUT BUTTER SAUCE
From Feeding the Whole Family by Cynthia Lair
Ingredients:
4-5 parsnips
1 burdock root (scrubbed, but not peeled)
3/4 T. red wine vinegar
2 T. organic peanut butter
1 T. tamari or soy sauce
1 T. balsamic vinegar
1 teaspoon maple syrup
Cooking Instructions:
1. Put a pot of water on the stove to boil. Add a ¼ t. of the red wine vinegar to the water.
2. While the water is boiling, peel the parsnips and cut them up into small, bite-size chunks. Scrub the burdock root and cut it into chunks, as well.
3. Put the parsnips and burdock root in the pot and let them boil for 10-15 minutes.
4. While the parsnips and root are cooking, combine the rest of the ingredients together (including the remaining ½ T. of red wine vinegar) to form a sauce (you can mash the peanut butter, or microwave it to melt it).
5. Mix the parsnips, root, and sauce together – ENJOY!
