As the weather starts to cool and the nights draw in, salads just don’t have the same appeal. Our bodies crave warming food that satisfies our hunger and nourishes our souls. The transition from summer to fall can be tricky in the kitchen, but we’ve got you covered. Here are our top 5 Fall meals, all vegan and fully alkaline. Not only do they taste great, but they’ll also help boost your health before Winter.
Moroccan Carrot Soup
On a cold day after a brisk walk, nothing beats soup to warm you back up. Try this Moroccan inspired dish packed full of flavor and goodness.
- 2 Cups steamed carrots
- 4 cups organic vegetable broth
- 1/2 tsp allspice
- 1/2 tsp ground cilantro
- 1/2 tsp cinnamon
- 3 tbsp unrefined coconut oil
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/4 cup toasted pumpkin seeds
- pinch cayenne pepper
- pinch black pepper
- fresh lemon juice
- fresh cilantro
- Add the steamed carrots and vegetable broth to a blender and blend until smooth.
- Pour the carrot mixture into a large pot and add the salt, herbs, and spices.
- Cook for roughly 10 mins on medium heat and add water to get your desired consistency.
- Serve topped with pumpkin seeds, fresh cilantro leaves, ground pepper, and drizzle with fresh lemon juice. Enjoy!
Bell Pepper Masala
For something a little more exotic and filling, try this Indian Bell Pepper Masala (Simla Mirch ki Sabzi).
- 2 Bell Peppers (preferably different colors) chopped
- 1 Onion chopped
- 2 Tomatoes (skinned and finely chopped)
- 1 tbsp oil
- 1 tsp ground chili
- 1 tsp ground cilantro
- 1/4 tsp ground Tumeric
- salt to taste
- Fresh cilantro to garnish
- In a saucepan, heat the oil and sauté the onions until translucent.
- Add the bell peppers and tomatoes and fry for 2 minutes.
- Add the remaining ground spices. Increase or decrease the quantity of chili depending on your personal preference.
- Cover and cook for 10-12 minutes on a gentle simmer. Add a little water if the mixture starts to stick.
- Garnish with freshly chopped cilantro leaves and serve with spelt chapatis or cauliflower rice.
Slow Cooker Vegetable Stew
What is Fall without a slow cooker recipe? The ultimate in easy cooking, slow cookers are a gentle way to cook vegetables. While you’re slaving away at work, you can take comfort knowing you are coming home to a hot, healthy meal that is ready to go.
- 3 cloves garlic
- 1 Onion chopped
- 2 Sticks celery chopped
- 2 Large carrots thickly sliced
- 1/2 A butternut squash cut into 1-inch chunks
- 2 Leeks sliced
- 1 Cup Mushrooms halved
- 15 Oz Can white beans, drained
- 3/4 cup vegetable broth
- 1/2 lb baby potatoes
- 2 Tomatoes skinned and chopped
- 1 Bay leaf
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Layer all of the vegetables in a 4-5 quart slow cooker.
- Add the beans, broth, herbs, and spices to the slow cooker.
- Heat on low for 5 to 7 hours
- Serve and enjoy.
Cauliflower Gnocchi with Herb Pesto
When you feel the urge to get hands-on in the kitchen, try making cauliflower gnocchi. We’ve paired it with a fresh herb pesto, but you can add any other sauce. Tomato and chili is a great alternative.
- 1 head cauliflower cut into florets
- 2/3 cup spelt or gluten-free flour
- 1/2 tsp salt
- Olive oil
This recipe is very flexible. You can make use of what you have available in the fridge or pantry.
- 2 cups chopped fresh green leaves (arugula, kale, spinach, cilantro, basil, and carrot greens all work)
- 1 cup nuts or seeds (pine nuts, pumpkin seeds, almonds, walnuts, or a mix of raw, unsalted nuts)
- 1/2 cup Olive oil
- 1 tbsp fresh lemon juice
- Cut the cauliflower into florets. You want approx 5 cups of cauliflower.
- Steam the florets until tender, then blitz them in a food processor.
- Put cauliflower purée into a dish towel and squeeze out all remaining liquid. It’s essential to remove all the water content.
- Put the purée back into the blender and pulse a few times until the cauliflower starts to go creamy.
- Add the flour and salt and pulse again until it forms a dough. The mixture will be very sticky but do not add more flour.
- Transfer the dough to a floured surface and shape the dough into a ball and divide it into 4. Roll each quarter into a long rope about 1-inch thick.
- Use a sharp knife to cut the dough every 1/2-inch to create small squares. Repeat until all the dough has been rolled and cut.
- Heat your oven to 425 F.
- Place the gnocchi on greaseproof paper on a baking sheet. Spread the gnocchi out in a single layer and then spray with olive oil. Place the gnocchi in the oven and roast for 15 mins. Turn and roast for another 15mins.
- While the gnocchi is cooking, put all the pesto ingredients in a blender and blitz to make an oily paste. When the gnocchi is ready, mix through the pesto sauce and serve.
Apple Cinnamon Cake
Fall is the time of year for fresh, juicy apples. Make the most of them in this healthy treat that’s naturally sweet and satisfying.
- 2 cups oats
- 6 tbsp flaxseed meal
- 2 1/2 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp baking soda
- 1 tsp vanilla essence
- 3 Apples cored and sliced
- 1 1/2 cups unsweetened apple sauce
- 1 cup chopped, dried apple rings
- 1/2 cup chopped walnuts
- Preheat your oven to 350 F and line a 9-inch square cake tin.
- In a large bowl, combine the first six dry ingredients.
- Next, add the applesauce and dried apples and mix them through.
- Finally, add the apple slices and combine them.
- Pour the cake mix into your cake tin. Place in the center of your oven and bake for 30-35 minutes until the center is set. Remove from the oven and allow the cake to cool in the tin for 10 mins, then remove from the tin and allow to cool completely. Sprinkle with the chopped walnuts and dust with additional cinnamon if desired.
It’s great to get in the kitchen and cook but on those days when it is just too hard, come down to the Life Bistro Cafe. Our menu is 100 % vegan and alkaline and full of comforting Fall food. Come in and try it for yourself.