Fall Recipes

The leaves are changing and Fall seems to be in full swing, so I though I would post a few recipes that I've been enjoying lately...

Pumpkin Soup
- makes 10 one-cup servings

2 Tbsp. butter
1 medium onion chopped (or less if you aren't a huge onion fan)
2-3 Golden Delicious apples (about 1 lb., peeled, cored, cut into eighths)
2 cans (15 oz each) pure pumpkin
4 cups (one 32 oz. carton) vegetable or chicken broth
1 1/2 cups water
1 bay leaf
1 tsp. ground coriander (if you have it, turns out fine without it)
1/2 tsp. salt
1/8 to 1/4 tsp. crushed red pepper flakes (optional)
1/2 cup heavy cream or homeade dairy-free creamer (optional, see next recipe below)
5 Tbsp. drained 2% Greek yogurt for garnish (optional)
10 fresh chestnuts, roasted, peeled, coarsely chopped (optional, I used toasted pecans instead)
2 Tbsp. chopped fresh chives, for garnish (optional)

Pumpkin shells (optional, for the Martha Stewarts out there)
10 mini sugar pumpkins, Olive oil for brushing

1. To make soup: Food process onion and apples until smooth. In small stock pot over medium heat, melt butter. Add onion and apples; cook, stirring occasionally until softened, about 10 minutes. Stir in pumpkin, broth, water, bay leaf, coriander, salt, and red pepper flakes. Bring to a simmer' reduce heat to medium-low. Cook covered, stirring occasionally, until apples are soft, about 30 minutes.
2. Remove from heat; discard bay leaf. Stir in cream and return to stove. Cook over medium heat until heated through, about 4 minutes.
3. To make pumpkin shells: While soup is cooking, preheat oven to 375 degrees F. Cut top third off pumpkins, making sure to keep matching tops and shells together (If necessary, trim a thin layer off bottoms of pumpkins so they sit level). Using a large spoon, scoop out seeds and strings; discard. Place pumpkin shells and tops on foil-lined baking sheet; brush all cut edges with oil. Bake until warmed, 6 to 8 minutes.
4. Ladle soup into pumpkin shells or warm bowls. Garnish with 1/2 tsp. dollop of yogurt and chesnuts (or pecans) and chives.
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Dairy Free Creamer
- can be used to flavor coffee/tea, lightens up soups/stews, or to pour over berries/desserts.

1/2 cup (4 oz.) firm or extra-firm silken tofu
1/2 cup soy milk or other nondairy milk of choice (if you use vanilla soy milk, you can omit the vanilla extract below)
1 TB. agave nectar (or granulated sugar)
1/2 tsp. pure vanilla extract (can be omitted for savory recipes or when using vanilla soy milk)

1. Crumble tofu in a blender or food processor using your fingers. Add soy milk, agave nectar, and vanilla extract, and process for 2 minutes or until completely smooth. Scrape down the sides of the container with a rubber spatular and process for an additional 15 sec.
2. Use to flavor beverages and in recipes. Store creamer in an airtight container in the refrigerator for up to 1 week.
Variation: For a soy-free version, omit tofu and soy milk and replace with 1/4 cup raw cashews or almonds and 3/4 cup rice milk or nut milk.
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Brussels Sprouts with Almonds
-Prep time: 10 minutes, Cook time: 35 to 45 minutes (only takes me 15 to 20 minutes)
-I have also added asperagus and brocolli to the brussels sprouts and it turned out great...If you don't like brussels sprouts, I dare you to try this recipe!

1 1/2 lb. brussels sprouts (and another green veggies you have on hand)
4 tsp. toasted sesame oil
2 tsp. olive oil
1 tsp. garlic powder
3/4 tsp. sea salt
1/2 tsp. freshly groun black pepper
1/2 tsp. crushed red pepper flakes (optional, I omitted)
1 cup red bell pepper, ribs and seeds removed, cut into 1 inch strips (optional, I omitted)
1 cup orange or yellow bell pepper, ribs and seeds removed, cut into 1 inch strips (optional, I omitted)
1/2 cup raw sliced almonds (I also added sesame seeds)

1. Preheat oven to 400 degrees F. Lightly oil a large foil-covered cookie sheet
2. Trim ends off brussels sprouts, remove any touch or yellow outer leaves (they usually flake off with the ends). Cut each in 1/2 lenghwise. Place brussels sprouts and any other green veggies in a bowl.
3. Drizzle brussels sprouts and green vegetables with sesame oil and olive oil. Sprinkle with garlic powder, salt, black pepper, and red pepper flakes (if using). Using your hands, toss brussels sprouts until evenly coated, and spread out on the cookie sheet to form a single layer.
4. Bake for 20 mintues (It only takes 10-15 minutes in my oven) or until brussel sprouts are tender and lightly browned. Stir with a spatula and spread out onto a single layer.
5. At this point, you can add the bell peppers and bake for 15 to 20 more minutes (I personally think the brussels sprouts would be burned by this time, so check often)
6. Sprinkle with the sliced almonds and/or sesame seeds and bake for 2 to 3 more minutes or until almonds are lightly toasted. Remove from the oven, stir vegetable mixture well to combine, and serve hot.
Variation: You can also saute the brussels sprouts with both oils and seasonings in a large nonstick skillet over medium heat, stirring often, for 5 to 7 minutes until they begin to brown in places. Add the bell peppers and almonds and saute for 2 to 3 mintutes or until almonds are lightly toasted.
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Glazed Sweet Potato, Cranberry, and Pecan Medley
- Prep time: 5 to 7 minutes, Cook time: 25 to 30 minutes

3 lb. (about 8 cups) sweet potatoes, cut into 1 1/2-in. cubes
1/2 cup raw pecans, coarsely chopped
1/3 cup dried cranberries
1/3 cup pure maple syrup
3 TB. margarine
2 TB turbinado sugar or agave nectar (or regular granulated sugar)
1 1/4 tsp. ground cinnamon
3/4 tsp. ground ginger (If you have it)
1/2 tsp. sea salt

1. Place sweet potatoes in a large pot, cover with water, and cook over medium heat for 15 to 20 minutes or until are tender. Remove from heat, drain potatoes in a colander, and return potatoes to the pot.
2. Meanwhile, in a small saucepan over low heat, cook pecans, stirring often, for 3 to 5 minutes or until lightly toasted and fragrant. Transfer toasted pecans to a small bowl and set aside.
3. In the same small saucepan over low heat, cook dried cranberries, maple syrup, margarine, sugar, cinnamon, ginger, and salt for 5 minutes to soften cranberries. Remove from heat.
4. Add cranberry mixture and pecans to cooked sweet potatoes, and stir well to combine. Serve hot.
Variation: roast cubed sweet potatoes, covered with a little olive oil, in a large casserole dish at 400 degrees F for 30 minutes or unil tender. Pour the cranberry mixture over the top, sprinkle with raw pecans, and bake for 5 to 7 minutes until pecans are lightly toasted and fragrant.

Bon Appetit!