Fall is my favorite season and I cannot wait to wear sweaters, boots, scarves, and partake in all things that are in the Autumn season. Food is definitely one of those things! In this video I have come up with 3 recipes you can enjoy during this season completely guilt free! Healthy, hearty, and full of whole plants that will bring you comfort during this chilly weather season.
Recipes:
Roasted Harvest Bowl
Ingredients:
1 med. sweet potato, peeled and chopped
10 radishes, sliced in half
half a can of garbanzo beans, drained
1 red onion, chopped
1 pound brussel sprouts, halved
garlic powder
onion powder
smoked paprika
black pepper
Maple Dijon Dressing
1 part maple syrup
1 part dijon mustard
Directions- Preheat oven to 450 degrees. Add all the veggies to a parchment lined or silicone lined baking sheet. Evenly spread the veggies and add all the seasonings by sprinkling over all the veggies. Place baking sheet with veggies in the oven and cook for 10-12 mins. Meanwhile assemble the maple dijon dressing and set aside. Serve veggies over a bed of mixed greens, rice, or starch of choice.
Potato and Veggie Mash with Red Pepper Sauce
Ingredients:
3-4 small-med gold potatoes, washed and chopped
1 bag of raw spinach
handful of chopped mushrooms
2 cloves of garlic
1 yellow onion, cut in half
Red Pepper Sauce
Ingredients:
1red pepper
1/2 cauliflower head
2 garlic cloves
handful of fresh basil
Directions: Add a few inches of water to a pot and add in a steamer tray. Place all of the chopped potatoes in the steamer tray and add the rest of the veggies to the top of the potatoes. Steam veggies until tender. Remove the red pepper, onion, and cauliflower when done and add to a food processor or blender. In the process or blender add in the garlic cloves and basil, blend until smooth. In a pan add in half of chopped onion, mushrooms, and minced garlic. Dry saute until partly cooked, add in the spinach and cook the veggies until done. In a mixing bowl add the steamed potatoes and mash until creamy using the water leftover from the pot to add until creamy. Assemble the mashed potatoes, sauted veggies, and sauce to any bowl or plate and enjoy!
Quick Potato Soup
Ingredients:
5-7 small/medium russet potatoes, peeled and chopped
5 stalks of celery, chopped
1 zucchini, peeled and chopped
3 carrots, chopped
1 heaping tablespoon of dried sage
1 heaping tablespoon of dried thyme
1 yellow onion, chopped
1/2 pound of red lentils, rinsed
1-2 tablespoons of white miso paste
Directions:
Add all ingredients except white miso paste into your instant pot. Fill with water to the max level line. Set to manual for 10 mins and quick release when done. Add in the miso paste and stir.
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https://www.starchbasedsam.com/
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