Carli’s 3 Favorite Fall Recipes
Happy fall from your fellow fall-aholic aka Carli! This time of the year is my absolute favorite. Football Sundays, colorful leaves, crisp air, cozy sweaters… I could go on forever. I’ve had to physically restrain myself from buying any more fall decor for my home.
In a time like now with a less than ideal year behind us, I believe that celebrating the seasons is so important.
It’s the one thing that really allows us to take time and slow down to appreciate the world’s beauty around us. Out of these things though, I think the best way to celebrate all that autumn has to offer is through food! The smell of warm spices or chili cooking on the stove is one of the biggest joys of the season. Cooking and eating is the perfect way to gather and connect with our loved ones, especially as the holidays approach.
For this month’s blog post I have decided to narrow down three of my favorite fall recipes.
All recipes are plant based and nutrient dense to help support a balanced diet and working immune system. I cannot wait for you to try them out!
The dishes I have put together for you all are:
A savory butternut squash soup
Apple pie spice granola
My play on the famous PSL (Pumpkin Spice Latte) but I have turned it into ice cream!!
Don’t forget to tag us on instagram @x2ostudio if you try any of these recipes out, I’d love to hear your feedback!
Happy cooking!
Butternut Squash Soup
This soup needs to be on your list for dinner this week. It is plant based and packed with healthy fats and immunity boosting nutrients. It is my favorite Monday night dinner as I love to save and reheat it for the next night or two. It pairs great with your favorite spring salad or if you want to get a little indulgent, your favorite grilled cheese. The last time I made this soup I decided to go all out and get fancy, so I picked up my favorite sourdough bread and Gruyere Cheese from the Whole Foods charcuterie aisle. All family members approved. This soup deserves a little more than white bread and “American” cheese….. If you are vegan, there are tons of vegan cheese options now-a-days! One last tip- the cayenne pepper really takes this dish to the next level so don’t be afraid to add that little kick.
Recipe
2 cups vegetable stock
2 cloves garlic, peeled and minced
1 carrot, peeled and roughly chopped
1 Granny Smith apple, cored and roughly chopped
1 medium (about 3–4 lbs) butternut squash
1 white onion, peeled and roughly chopped
1 Sage leaf
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne
⅛ teaspoon Turmeric
1/2 cup canned (unsweetened) coconut milk
Note: At this point in the season butternut squash is not super sweet yet so feel free to add in a dash of maple syrup to taste.
Instructions:
Preheat your oven to 400 degrees. Cut the butternut squash in half lengthwise, remove seeds, drizzle olive oil on top and wrap in foil. Place on a baking sheet and cook in the oven for 50-60 minutes or until tender.
On medium heat add your chopped apple, onion, and garlic in a large pot with about 1 TBSP olive oil. Cook until onions are translucent and apples are soft. Add in salt, cayenne, pepper, turmeric, and sage.
Lightly toast for 60 seconds and add in your vegetable stock. Bring to a simmer.
Once butternut squash and stock is done, combine hot ingredients into your blender and blend on high for 2 minutes. Caution: do not fill to the top when blending hot items and do not start at a high setting, gradually work up to it.
Add in coconut milk and blend for a minute more. Pour into your favorite bowl and top with additional coconut milk or pepitas and nuts for garnish.
Apple Pie Spice Granola
Granola is a big staple in my house. I take it on the go to snack on, sprinkle it on top of yogurt, salads, or even ice cream! Store bought granola these days can be super pricey and I guarantee you have the base of these items in your home already! Feel free to add in your own flare. It is such a simple and delicious recipe. This snack is the perfect way to add texture and crunch to any meal!
Recipe
2 Cups Old Fashioned Rolled Oats (OF has a little more bite than quick oats!)
1 Cup Pecans
1 Cup Pepitas
Sprinkle of ground clove
Sprinkle of cinnamon
Sprinkle of Nutmeg
¼ cup Melted Coconut Oil
¼ TSP Vanilla Extract
Maple Syrup to taste
Sea Salt to taste
Instructions:
Preheat your oven to 350°F
In a large mixing bowl pour your melted coconut oil over your dry ingredients and stir together. Mix in your maple syrup and salt to taste.
Spread your mixture evenly onto a baking sheet and cook for 10 minutes.
At the 10 minute mark toss your granola around the baking sheet and place back in for another 10 minutes. Allow the granola to completely cool and enjoy!
PSL (Pumpkin Spice Latte “nice” cream)
A “nice” cream is a simple plant based ice cream that is made from minimal ingredients to fulfill your craving for that cold sweet treat. It is banana based which makes it super creamy and there is no need for added sugars! My favorite ice cream flavor hands down is coffee. My grandma started me early on this way before I should have probably been consuming caffeine… sorry mom. I really wanted to draw inspiration from this so I knew I had to incorporate flavors of the famous Starbucks Pumpkin Spice Latte. TIP: The bananas MUST be frozen, it’s hard to get the consistency of ice cream without this step. Take those bananas that have turned brown and pop them in the freezer to stock up for this recipe.
Recipe
3 Overripe frozen bananas
½ cup Pumpkin Puree
1TBSP Maple syrup
½ Cup cold brew coffee
1 ½ TSP Pumpkin Pie Spice
Optional: Dark chocolate chips
Instructions:
Pour all Ingredients into a blender and blend! You should reach the consistency of a super thick smoothie. Add in chocolate chips or your favorite nut and place in the freezer for 2 hours. Enjoy this yummy & cold treat!
Conclusion
If you’d like to create this recipe with me with step by step instructions, you can go to my personal YouTube channel (find me under “Carli Joy”) where I will be posting my recipe videos. Hope you enjoy!
Cheers,
Carli
