fall dishes

Baking sweet potatoes whole in the oven is arguably the easiest way to prepare them (if you're really pressed for time, you can always microwave your sweet potato). This perfect baked sweet potato recipe makes them a perfect base for all types of toppings.

Perfect Baked Sweet Potato

potatoes,

butter

Kosher salt

black pepper

My sister in-law taught me to mix some soft butter with a little real maple syrup (or maple sugar) and a couple small pinches of red pepper flakes, just enough to taste. That's my favorite sweet potato topping!

Baked Sweet Potato

Turned out great. With your temp. settings and durations I was able to time things out right. One thing I can't ever get right.
 Thanks!

I love baked sweet potatoes anyway without the extra stuff but I like the recipe but I even added some nutmeg with mine and it good.

I’ve done baked potatoes with butter before but have never added the salt and pepper. Must say that the salt and pepper transformed it!

https://streaming.hearstdigitalstudios.com/ff7c6e81-7482-4599-9595-8bceb21f7387/video_rover_16x9_1080p_hd_1539194208_61045.mp4

Here's How To Make Perfect Baked Sweet Potatoes

salt

Filled cranberries, apple cider, and cinnamon, every bit of this wild rice-and-cider-cranberry pilaf is bursting with fall flavors. It's a vegan side dish that even meat eaters will enjoy.

Wild Rice-and-Cider-Cranberry Pilaf

cinnamon stick

garlic,

c. wild rice blend

apple cider

salt and black pepper

cranberries

onions, chopped

tbsp. white wine vinegar

c. chopped fresh flat-leaf parsley

scallions, chopped

This turned out great! A cozy and aromatic recipe.  My dinner guests loved it.  
Just a note about the cooking time though, the rice I used needed more like 40 min to simmer.  And I added more liquid (apple cider) to keep it moist as it cooked.  So I’d recommend anyone who tries this recipe just be sure you check what the rice packaging says for cooking time.

Not as flavorful as I had hoped. Followed directions to the letter. Had to cook rice much longer and had to add more ingredients for flavor.

This roasted vegetable panzanella is a &#039;fall take&#039; on the traditional Tuscan dish. Super easy to make, it is a lovely vegan option on its own or you can pair with chicken, fish or cheese for a heartier meal. Makes 2 servings as a side dish.

Roasted vegetable panzanella salad

potato

broccoli

red bell pepper (diced)

green bell peppers (diced)

carrot (diced)

bread

olive oil (divided)

herbs

pumpkin seeds

Tbsp. extra virgin olive oil

Tsp. apple cider vinegar (optional)

garlic (crushed, optional)

maple syrup

black pepper (optional)

Preheat the oven to 200C and line a baking tray with parchment paper.

Arrange the vegetables on the baking tray and drizzle with about 1 Tbsp olive oil. Bake for 20-30 minutes until cooked through and fork tender.

Heat 1 Tbsp. olive oil in a pan, and add your bread. Sprinkle over the dried herbs. Cook over a low heat, flipping the bread often. Add more oil if required. The bread should turn slightly crispy and light golden brown.

Once cooled, combine the vegetables and bread in a bowl, and drizzle over the dressing. Sprinkle over any extra salt and pepper to taste, and fresh herbs.

This quinoa sweet potato bowl is the perfect one-pan meal for busy weeknights. Warming and flavourful, it&#39;s tasty comfort food at its best. Substitute the veggies for what you have in the fridge!

Quinoa Sweet Potato Bowl

tsp extra virgin olive oil

onion

garlic

sweet potatoes (peeled, diced)

carrots (diced)

zucchini (diced)

quinoa (rinsed)

coconut milk

thyme

basil

rosemary

tsp apple cider vinegar (optional,

salt (add more to taste)

parsley

Rinse the quinoa in a sieve.

Add the onion and garlic to a large oiled pot and sprinkle in the herbs. Lightly fry for 4-5 minutes until softened.

Tip the sweet potato, zucchini and carrot into the pot. Stir well and cook for 2-3 minutes. The mixture may stick a little, so keep stirring if it does.

Spoon in the rinsed quinoa and stir again. Cook for a further 2-3 minutes, then add the coconut milk and a little water if more liquid is required. Bring to a boil, then reduce the heat to a very light simmer. Add the apple cider vinegar if using. Stir again and cook for approximately 15 minutes or until the quinoa is tender. Give it a stir now and again.

Transfer to your serving bowls, season with salt and black pepper and sprinkle with fresh parsley. Serve immediately.

There is nothing better than homemade pasta. These vegan pumpkin ravioli are just perfect for fall. They are filled with a pumpkin filling and then served in a creamy pumpkin sauce, just lovely for those chilly afternoons and evenings.

Homemade Vegan Pumpkin Ravioli

(244 grams) canned pumpkin puree

(112 grams) vegan cream cheese

(15 grams) nondairy milk, unflavored and unsweetened

(2 grams) ground nutmeg

(2 grams) cinnamon

(300 grams) all purpose flour

(1 grams) turmeric

(1.5 grams) salt

olive oil

+ 1 tablespoon warm water ((135 milliliters))

Remaining filling

(240 milliliters) water,

Prepare the filling: in a blender combine the filling ingredients. Blend until smooth, the filling with be thick. Scoop into a piping bag with a large tip like a Wilton #1A or Wilton #12 (optional but encouraged) and set in the fridge.

Prepare the dough: in a large bowl combine the flour, turmeric, and salt. Mix with a fork to combine. Form a well in the middle and add the olive oil and about a third of the water. Add the water in slowly and mix. Continue to mix and add water until a shaggy dough forms.

Knead the dough: once shaggy dough is formed knead for about 5 to 7 minutes with clean hands or until a smooth dough has formed.

Cut the dough into 4 equal pieces. Work with one piece of dough at at time, cover the other pieces of dough with a dish towel so they don’t dry out.

Use a rolling pin or pasta machine to roll the dough out until very thin. When you hold it up you should be able to see your hands and light coming through. Carefully, fold the dough up and place on the dish with other dough. Cover with a towel. Repeat with the remaining pieces of dough.

Take two pieces of dough and lay them on top of one another to find the best way they line up. If there are smaller ends that don’t line up cut them off.

Use a ravioli stamp to make a small mark where the ravioli will be on each piece of dough. (Helpful to watch the YouTube video). Line up the dough and do your best to mark similar spots. Make as many ravioli as you can because the dough can’t be reworked and rolled out again.

Add about 2 teaspoons of filling to each center of the marked off ravioli. Do not add too much or you may risk the ravioli not shutting.

Use your finger to spread a bit of water on the bottom sheet of pasta dough, this will help the top sheet stick. Lay the top sheet on, matching it up carefully, and then press to seal.

Then use the ravioli stamp to cut out the ravioli. Repeat with the remaining dough. Covering the already made ravioli.

Bring a medium pot of salted water to a boil.

In a large pan add the remaining ravioli filling and water for the sauce. Mix together and simmer over low heat. If necessary add more water to thin it.

Once boiling add about 5 to 6 ravioli and boil for about 3 minutes or until they float to the top. Remove the ravioli and place in the sauce. Repeat until all ravioli are cooked.

When all ravioli are added to pan allow them to cook for a few minutes to be immersed well in sauce.

Plate them and add vegan parmesan and a fresh herb like fresh oregano for garnish.

https://www.youtube.com/watch?v=mkc0j1AwCPw

Hi everyone! Today we are making these delicious homemade vegan pumpkin ravioli, open this description box for more info!

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INGREDIENTS (please do not repost elsewhere, thank you)
Filling
1 cup (244g) canned pumpkin puree
4 ounces (112g) vegan cream cheese
1/4 cup (28g) vegan parmesan
1 tablespoon (15g) nondairy milk, unflavored and unsweetened
1/2 teaspoon (2g) ground nutmeg
1/2 teaspoon (2g) ground cinnamon

Dough
2 1/2 cups (300g) all purpose flour
1/4 teaspoon (1g) turmeric
1/4 teaspoon (1.5g) salt
1/2 tablespoon (8ml) olive oil
1/2 cup + 1 tablespoon warm water (135ml)

Sauce
Remaining filling
1 cup (240ml) water, or as needed to thin

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Top 6 fall dishes recipes from across the web

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

Top Tags

Perfect Baked Sweet Potato

Perfect Baked Sweet Potato

Wild Rice-and-Cider-Cranberry Pilaf

Roasted vegetable panzanella salad

Quinoa Sweet Potato Bowl

Homemade Vegan Pumpkin Ravioli

Top 6 fall dishes recipes from across the web

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

Top Tags

Perfect Baked Sweet Potato

Perfect Baked Sweet Potato

Wild Rice-and-Cider-Cranberry Pilaf

Roasted vegetable panzanella salad

Quinoa Sweet Potato Bowl

Homemade Vegan Pumpkin Ravioli

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