autumn recipe

Use leftover cranberry sauce to create these special breakfast pastries.

Cranberry Turnovers

cream cheese

sugar

Puff Pastry

c. leftover cranberry sauce

Begin this recipe at least 3 hours ahead.

Pappardelle with slow braised pork and fennel recipe

(60 milliliters) extra virgin olive oil

garlic, bruised

pork neck,

brown onion, chopped

carrot, chopped

celery stick, chopped

fennel seeds

fennel bulb, thinly sliced, reserving fronds

tsp finely chopped rosemary

red wine

can chopped tomatoes

(750 milliliters) beef or chicken stock

bay leaves

pappardelle

Make this easy fall salad and chicken dinner combo when you need to get a family meal on the table fast. This delicious and healthy fall dinner recipe is just the thing to make on busy weeknights.

Cider-Braised Chicken-and-Fennel Panzanella

sourdough bread, torn into bite-size pieces

fennel,

shallots, quartered

Kosher salt

black pepper

chicken leg quarters (about 2 3/4 pounds total)

dry white wine

apple cider

thyme

baby kale

scallions, thinly sliced

lemon wedges,

This fruity cake is at its best when made with melting, buttery pears

Anjou pear cake

butter

ripe buttery pears

lemon

tbsp poire William liqueur (optional)

plain flour

baking powder

caster sugar

eggs

apricot jam

icing sugar

fraîche

Heat oven to 180C/160C fan/gas 4. Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.

Put the prepared pears in a bowl with the lemon juice and Poire William, if using, to prevent them discolouring. Sieve the flour and baking powder into a bowl, adding a pinch of salt and the caster sugar. Next beat in the eggs and melted butter. Finally, fold in the pears with their juices. Pour the cake mixture into the tin. Bake for about 50 mins or until a skewer comes out clean. Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment.

To make the glaze, melt the apricot jam with 1 tbsp water and pass through a sieve to remove any lumps. Brush the cake with the glaze, dust with icing sugar and serve warm with crème fraîche.

Thick, yet creamy chili made with pumpkin and hard apple cider to give this recipe a delicious twist that everyone loves! A no tomato chili recipe that I promise you will love!

Pumpkin Chili Recipe

pork chicken

sweet onion, diced

red bell pepper, diced

garlic cloves,

chipotle peppers in adobo sauce, diced

100% pure pumpkin puree

cider

kidney beans, drained

chicken broth

chili powder

cumin

cinnamon

salt

bay leaf

Optional Garnishes: sour cream, cheese, diced onion, diced jalapeno, cilantro

In a large pot over medium heat, add...

In a large pot over medium heat, add the ground beef and begin to brown (if you are using ground chicken you may need to add a little extra virgin olive oil to the bottom of the pan to prevent sticking). Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is brown

Add the pumpkin puree, hard cider, beans, and...

Add the pumpkin puree, hard cider, beans, and chicken broth into the pot. Stir in the chili powder, cumin, cinnamon, salt, pepper and bay leaf. Stir well.

Bring the mixture to a boil and then...

Bring the mixture to a boil and then turn down the heat and simmer for at least 30 minutes stirring occasionally.

Serve warm and top with optional garnishes if...

Serve warm and top with optional garnishes if desired.

These sweet autumn treats get their crunch from toasted pecans and an extra hint of sweetness from pure maple syrup.

Pecan Maple Leaves

c. all-purpose flour

c. butter (no substitutions)

c. packed light brown sugar

tbsp. maple syrup

vanilla extract

c. pecans

Sanding sugar (optional)

In large bowl, with mixer on medium speed, beat butter and sugars until just blended and creamy, occasionally scraping bowl with rubber spatula. Add syrup and vanilla; beat until mixed. Reduce speed to low; gradually beat in flour, then pecans, just until blended, scraping bowl.

Divide dough into 2 equal pieces. Flatten each piece into a disk and wrap each in plastic wrap. Refrigerate at least 1 hour or up to 3 days. Let stand until pliable enough to roll.

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

Between sheets of waxed paper, roll 1 disk of dough 1/4 in. thick. Remove top sheet of waxed paper. With 2- to 4-in. leaf-shaped cutters, cut dough into as many cookies as possible. Refrigerate trimmings. Place cookies, 1 inch apart, on prepared sheets.

Bake cookies 12 to 15 minutes or until golden brown. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.

When cookies are cool, brush with syrup to glaze, if desired. Sprinkle sanding sugar over syrup glaze, if desired. Let sugared cookies dry 1 hour.

Store cookies (with waxed paper between layers if decorated) in airtight containers at room temperature up to 1 week, or in freezer up to 3 months.

A soothing soup can help your body heal in a variety of ways. This vegetable noodle soup recipe is great to make the moment you feel under the weather, or make at the beginning of cold and flu season, then freeze to have on hand when you need it.

1-Pot Vegetable Noodle Soup

onion

celery (chopped)

carrots (chopped)

garlic

tbsp avocado oil

vegetable stock

tamari

marjoram (crushed)

sage (crushed)

thyme (crushed)

tsp turmeric

tsp pepper

oz pasta (fusilli)

Sauté onion and celery in large stock pot over medium high heat until lightly browned. Add garlic and continue to stir for 1 minute.

Add vegetable stock, carrots, tamari and herbs + spices. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer for 20 minutes.

Stir in the noodles; return to a boil. Cook for 10 minutes more or until noodles are tender.

https://www.youtube.com/watch?v=nCJeRfjz86U

I'm a total soup lover... nothing beats a hot cup of soup on a cool day. I also like quick, easy recipes that not only taste delicious but also do my body some good. This vegetable noodle soup is a winner on multiple fronts: you only need 1 pot from start to finish, it uses easy-to-find veggies that you can even buy pre-chopped, and it is full of nourishing ingredients to help your body fight cold and flu season. 

And bonus, this vegan chicken noodle soup tastes legit. 

→ STEP BY STEP: https://simplegreensmoothies.com/recipes/vegetable-noodle-soup

→ TIMESTAMPS:
00:00​ Intro
00:07 Add 2 tbsp olive oil to stock pot over medium-high heat
00:09 Add 1 chopped onion
00:12 Add 2 chopped celery stalks
00:14 Add 1 garlic clove, crushed
00:19 Add 6 c vegetable stock
00:21 Add 2 chopped carrots
00:23 Add 1-2 tsp tamari
00:25 Add spices
00:36 Cover + simmer for 20 minutes
00:38 Add 4 oz fusilli pasta (uncooked)

→ EAT MORE PLANTS!
14-Day Free Meal Planner: https://rawktheyear.com  
FREE 10-Day Seasonal Challenge: http://sgs.to/challenge
Healthy Meals Cookbook: https://sgs.to/cookbooks 
Plant-Based Recipe Blog: https://sgs.to/blog 

___
#vegetablenoodlesoup #veganchickennoodlesoup #healthysoup #vegansoup #vegetablesoup #simplegreensmoothies #healthymeals #veganmeals #plantbased #plantbaseddiet

Whether you&#039;re in need of an easy week of lunches or a delicious potluck recipe to share, this vegan pasta salad is for you!

Healthy Pasta Salad

farfalle pasta

arugula (pre-washed)

cannellini beans (canned,

red bell pepper (diced)

tbsp black olives (sliced)

tbsp sun-dried tomatoes

tbsp fresh basil, mint and parsley (chopped)

vegan feta (optional)

olive oil

tbsp red wine vinegar

maple syrup

Dijon mustard

garlic (finely minced)

sea salt

Follow cooking directions on pasta package for &quot;al dente&quot; (which allows pasta to remain slightly undercooked). This will help keep the pasta from falling apart in the salad. Drain and rinse with cold water until pasta is completely cool.

While the pasta is cooling, mix all the Basic Vinaigrette ingredients together in a bowl until combined.

Place cooled pasta into a large bowl and add the vegetables and herbs. Gently toss. Drizzle Basic Vinaigrette over the pasta salad and gently toss again. Cover and refrigerate until ready to serve.

If meal prepping, transfer the salad to airtight containers and store in refrigerator until ready to use.

Feel the fall vibes with these vegan pumpkin spice cookies. The perfect treat during autumn time. They're soft, chewy, and perfect for a Halloween party!

Halloween Pumpkin Spice Cookies (Vegan)

vegan butter, softened

pumpkin puree

brown sugar

organic cane sugar

teaspoon vanilla extract

all-purpose flour

teaspoon pumpkin pie spice

cornstarch

cinnamon sugar, for topping

Halloween Cookie Cutters

Parchment Lined Baking Sheet

Rolling Pin (or something similarly shaped

In a large bowl, cream together the 1/2 cup of softened vegan butter, 1/4 cup of pumpkin puree, 1/4 cup of brown sugar, 1/2 cup of organic cane sugar, and 1 tsp of vanilla extract until light and fluffy.

In a separate large bowl, whisk together 1¾ cup of all-purpose flour, 2 tsps of baking powder, 2 tsps of pumpkin pie spice, 2 tsps of cornstarch, and 1/4 tsp of salt. 

Gradually add the dry ingredients to the wet ingredients in the bowl, mixing on low speed until just combined.

Cover the bowl and place it in the fridge for 30 minutes (or overnight). Chilling the dough is an important step that you cannot skip.

Preheat the oven to 350 degrees Fahrenheit (177 C).

Place a large piece of parchment paper on top of a flat surface. Scoop half* of the chilled cookie dough onto the center of the paper, and place another piece of parchment paper on top.

Roll out the dough between the 2 pieces of parchment paper until it&#8217;s about 1/4-inch thick.

Cut out and stamp the desired shapes with cookie cutters. Arrange them a couple of inches apart on a large parchment-lined baking sheet (I could fit 20 cookies on my pan).

If the dough is too soft and falling apart while transferring the cookies to the baking sheet, place it in the freezer for 10 minutes or more to solidify the shapes.

Bake on the center rack for 6 to 8 minutes. Allow the cookies to cool down completely on the sheet.

Sprinkle cinnamon sugar on top and enjoy! Hope you have an amazing Fall season.🎃🍂🧡

Don’t have Halloween cookie cutters? No worries! Scroll up for instructions in the blog post.

Absolutely love this pumpkin cookie recipe! It's definitely going to be a fall staple for us, with or without the Halloween stencils. Although the Halloween stencils come out so cute and the kids love using them because they feel like they are playing with play dough lol so they actually helped!

These cookies were amazing! Definitely making again sometime soon.

Dive into the creamy, rich flavors of this Microwave Pumpkin Cheesecake Jar! Made with pure pumpkin puree, Greek yogurt, and a blend of spices, this delightful treat is ready in just 90 seconds. Perfect for a quick dessert fix or a cozy autumn snack, this recipe is both simple and satisfying. Inspired by the ease and elegance of celebrity chefs, this cheesecake will become your go-to microwave dessert!

Microwave Pumpkin Cheesecake Jar

Mascarpone Cheese

Greek Yogurt

Pumpkin Puree

Egg Substitute

Vanilla Extract

Stevia

Maple Syrup

Pumpkin Pie Spice

Cinnamon

Graham Crackers

Cream Cheese

Honey

Regular Sugar

Whole Egg

Mixing Ingredients - In a microwave-safe bowl, combine the softened mascarpone cheese (or reduced-fat cream cheese), plain Greek yogurt, pure pumpkin puree, egg substitute, vanilla extract, stevia, maple syrup, pumpkin pie spice, and ground cinnamon. Mix thoroughly until smooth.

Microwave Cooking - Microwave the mixture for 30 seconds. Remove and stir well to eliminate any lumps. Microwave for another 30 seconds and stir again.

Final Microwave Step - Microwave for an additional 30 seconds and give it a final stir to ensure even cooking.

Cooling and Serving - Top the cheesecake with crushed graham crackers and place it in the refrigerator to cool for at least one hour before serving.

This morning drink is a tasty, zingy pineapple ginger smoothie, reminiscent of a gingersnap cookie but with major health benefits to power you through your whole day.

Pineapple Ginger Smoothie

kale (baby)

orange (peeled)

ginger root

almond milk

pineapple (frozen)

strawberries (frozen)

tbsp chia seeds

Add kale, ginger, orange and almond milk to the blender.

Blend on high speed until all leafy chunks are gone and you have a smoothie consistency.

Add pineapple, strawberries and chia seeds and blend again.

Serve immediately. 

Def a fan of this one and it will go in my weekly rotation!

I love this recipe and the ginger gives it the kick I need most mornings. ;)

Adding ginger to green smoothies is a must! I love the added spice!

If this smoothie is good enough for Venus, it’s gonna be amazing!!! I love seeing what fitness peeps blend- so thank you for putting her recipe into life so we could make it too. Do you peel the ginger?

Try this delicious warm almond milk and honey recipe to end your evening on a sweet note. My non-caffeinated, glucose regulating beverage helps you sleep well and start the next day on an energetic note.

Top 12 autumn recipe recipes from across the web

The most viewed autumn recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cranberry Turnovers

Pappardelle with slow braised pork ...

Cider-Braised Chicken-and-Fennel Pa...

Anjou pear cake

Pumpkin Chili Recipe

Pecan Maple Leaves

1-Pot Vegetable Noodle Soup

Healthy Pasta Salad

Halloween Pumpkin Spice Cookies (Ve...

Microwave Pumpkin Cheesecake Jar

Pineapple Ginger Smoothie

Warm Almond Milk and Honey

Top 12 autumn recipe recipes from across the web

The most viewed autumn recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Turnovers

Pappardelle with slow braised pork ...

Cider-Braised Chicken-and-Fennel Pa...

Anjou pear cake

Pumpkin Chili Recipe

Pecan Maple Leaves

1-Pot Vegetable Noodle Soup

Healthy Pasta Salad

Halloween Pumpkin Spice Cookies (Ve...

Microwave Pumpkin Cheesecake Jar

Pineapple Ginger Smoothie

Warm Almond Milk and Honey

The most viewed autumn recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine