fall winter

White wine lentils with mustard and thyme are creamy, flavourful, filling, simple to prepare, and only require about 10 ingredients.

WHITE WINE LENTILS WITH MUSTARD & THYME

cashews,

yeast

water

olive oil

shallots, small dice

thyme leaves, minced

garlic cloves,

dry white wine

lentils,

vegetable stock

Dijon mustard

mustard

sea salt and ground black pepper,

flat leaf parsley leaves, chopped

In an upright blender, combine the drained cashews, nutritional yeast, and water. Blend until completely smooth and creamy. Set aside.

Place a large saucepan or small soup pot over medium heat. Once the pan is hot, add the oil and swirl it around. Add the shallots to the pan and stir. Stir and sauté the shallots until they are quite translucent and soft, about 6-7 minutes. Add the thyme and garlic to the pot and continue to sauté until the garlic is quite fragrant, about 1 minute.

Pour the wine into the pot and stir. Bring it up to a strong simmer and let the alcohol cook off for a minute or so. Then, add the lentils to the pot and stir. Add the vegetable stock to the pot and stir once more.

Bring the white wine lentils up to a boil and then lower the head to a simmer. Put a lid on the pot and let the lentils cook until tender and most of the liquid is absorbed, about 25 minutes. Check in on the lentils and stir them up here and there.

Once the lentils are tender and there&#039;s just enough liquid to cover them, add the Dijon mustard and grainy mustard and stir. Add the cashew cream that you made earlier to the pot and stir. Season the mixture liberally with salt and pepper.

Check the white wine lentils for seasoning and adjust if necessary. Then, stir in the chopped parsley. Serve hot!

With carrots, sweet potatoes and apples, this savory soup with a hint of sweetness is the essence of fall.

Autumn Carrot and Sweet Potato Soup

unsalted butter

yellow onions, chopped

curry powder,

carrots,

potatoes

chicken broth,

salt

tart yet sweet apple (such as Honeycrisp

honey

black pepper

In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more. 

Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

<strong>Freezer-Friendly Instructions:</strong> The soup can be frozen for up to 3 months.  Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.  

Vegan Instant Pot mushroom risotto is a low maintenance, hearty, and delicious main course that&#039;s perfect for busy weeknights.

Vegan Instant Pot Mushroom Risotto with Spinach & Miso

almonds

sea salt

onion powder

garlic powder

avocado oil, divided

lb cremini mushrooms, sliced

shallots, small dice (about ½ cup diced shallots)

garlic clove,

arborio rice

white wine

light miso (I used chickpea miso)

vegan butter (optional)

baby spinach, packed

Make the large batch vegan “parm.” In a food processor, combine the almonds, nutritional yeast, salt, onion powder, and garlic powder. Pulse the mixture until you have a fine meal, similar to almond flour. Store the “parm” in a sealed container in the fridge for up to a month.

Make the Instant Pot mushroom risotto. Turn the Instant Pot to the SAUTE function. Pour in 1 tablespoon of the oil. Add all of the mushrooms at once and leave them alone for 1 full minute. Stir them up and then leave for another full minute. Once the mushrooms are glistening and letting off lots of liquid, season them with salt and pepper. Keep sauteeing them and stirring them occasionally until all of the liquid is evaporated and the mushrooms are browned, about 5 minutes. CANCEL the SAUTE function. Transfer all of the mushrooms to a bowl and set aside.

Carefully remove the insert from the Instant Pot and thoroughly wipe it out with a damp cloth. Return the insert to the Instant Pot and turn on the SAUTE function again. Add the remaining oil to the pot.

Add the shallots to the pot and stir. Saute the shallots until soft and translucent, about 2 minutes. Add the garlic and thyme to the pot and stir until fragrant, about 30 seconds. Add the arborio rice to the pot and stir. Cook/toast the rice until the edges of the grains have turned translucent, about 2 minutes. Avoid actual browning here. If the rice is sticking or you’re noticing browning, add more oil.

Pour in the white wine and stir. Cook until the wine is almost totally evaporated, about 1 minute. Add the vegetable stock and stir. CANCEL the SAUTE function.

Secure the lid to the Instant Pot, ensuring that the release valve is in the SEALING position. Select the MANUAL pressure cooking option and set it to 4 minutes at HIGH pressure. Once the time is up, hit CANCEL, and immediately (and carefully) release the pressure valve.

Once the pin drops, open the lid and stir the risotto. Add the miso and vegan butter (if using) to the pot and season the whole thing with lots of salt and pepper. Stir to combine. Add the reserved mushrooms and spinach to the pot and stir. Close the lid and allow the spinach to wilt for about 1 minute. Serve the Instant Pot mushroom risotto hot with vegan “parm.”

This creamy white bean soup with kale is simple and quick to make. It has a little bit of zing, spice, but it’s mellow and down to earth too

Creamy White Bean Soup with Kale

yellow onion, small dice

medium carrot, small dice

celery, small dice

garlic,

chili flakes pepper,

fresh rosemary, minced

navy beans, drained and rinsed

lemon juice

lacinato kale (roughly 1 small bunch)

Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes.

To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the soup to a boil.

Once boiling, ladle half of the soup into an upright blender. Add the lemon juice to the blender as well. Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquified. Pour this liquified portion back into the pot. Season the soup with salt and pepper.

Add the kale to the pot and bring the soup to a boil. Once the kale is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary. Stir in the chopped parsley as well. Serve the soup hot.

Creamy lemon orzo with chickpeas and broccoli is a complete, quick, and hearty vegan meal. Totally dairy-free and made with simple ingredients.

Creamy Lemon Orzo with Chickpeas &amp; Broccoli

broccoli florets

shallot, finely diced (about ¼ cup diced shallot)

garlic, minced

thyme, leaves

lemon zest

of chili flakes (optional)

orzo pasta

vegetable stock,

flat leaf parsley, chopped

In an upright blender, combine the drained cashews, filtered water, and nutritional yeast. Blend on high until you have a smooth cream and set aside.

Place a braiser-style pot or Dutch oven over medium heat. Once it’s hot, add 1 teaspoon of the olive oil.

Add all the broccoli to the pot and scatter it out into a single layer. Press it down and leave it for 4 full minutes, or until browning occurs on the underside of the florets and broccoli is turning bright green. The exterior should be ever-so-slightly softened. Season the broccoli with salt and pepper, lightly toss, and then transfer to a bowl and set aside. It will continue cooking and this is totally fine.

Wipe out the pot and return it to the heat. Add the remaining olive oil and swirl it around. Add the shallot to the pot and stir. Cook shallots until softened and translucent, about 4 minutes. Add the garlic, thyme, lemon zest, and chili flakes (if using). Stir and cook until the garlic is quite fragrant, about 30 seconds to 1 minute. Add the orzo pasta and stir to coat in the seasoning and shallots. Add the chickpeas, stir to combine, and then season the mixture liberally with salt and pepper.

Add the vegetable stock to the pot and stir. Bring the creamy lemon orzo to a boil and then simmer until orzo is soft, about 8 minutes, stirring and scraping the bottom of the pot often. The orzo will want to stick to the bottom of the pot! Just keep stirring and adding more vegetable stock if necessary. You want to keep the consistency nice and fluid.

Once the orzo is soft and the mixture is starting to get creamy, add the cashew cream to the pot and stir to combine. Add the lemon juice to the creamy lemon orzo and stir. Add the broccoli back in and stir. Bring the creamy lemon orzo back up to a simmer. Check the dish for seasoning and adjust if necessary (more salt, lemon etc). Stir in the chopped parsley and serve immediately with vegan “parm” and extra chili flakes.

A quick and satisfying smoky red lentil stew, loaded with vegetables, spices, and chopped greens. Very pantry-friendly and simple to make.

Smoky Red Lentil Stew

carrots, small dice

balsamic vinegar

smoked paprika

cumin

cayenne pepper

red lentils,

lemon juice (from ½ a large lemon)

herbs

In a large pot or deep braiser, heat the olive oil over medium heat. Add the carrots, onion, and celery. Stir and saute until the onion is translucent, about 5-6 minutes.

Add the garlic to the pot and stir until fragrant, about 30 seconds. Then, add the balsamic vinegar, smoked paprika, cumin, cayenne, and lentils. Give everything a big stir.

Add the vegetable stock, salt, and pepper to the pot. Stir and bring the stew up to a simmer. Cover the pot halfway with a lid and let the stew simmer for about 7-10 minutes, depending on your preferred doneness of the lentils. I went the full 10 minutes because I was aiming for a creamier texture. Stir in the lemon juice.

Serve the stew hot with chopped fresh herbs and extra lemon.

Golden coconut broth bowls are hearty and light at the same time. Served with quinoa, crispy tofu, broccoli, and herbs. Come together very simply!

Golden Coconut Broth Bowls with Crispy Tofu

avocado oil

shallots,

3- inch piece of ginger, peeled and chopped

chili,

lime lime

turmeric

filtered water

14- oz can (400 mL) full fat coconut milk

gluten-free tamari soy sauce

light miso

arrowroot starch

or raw vegetables to accompany (I like roasted broccoli)

green onions

chopped cilantro

lime wedges

sesame seeds

Make the golden coconut broth. Heat a large pot over medium heat. Add the avocado oil and swish it around. Transfer the shallots to the pot and stir. Keep sauteing and stirring the shallots until they are slightly browned and soft. Then, add the ginger, garlic, chili, and the lime zest. Stir and saute until fragrant and garlic/ginger is slightly softened, about 2 minutes. Add the turmeric to the pot and season with salt and pepper. Stir the vegetables.

Add the water and the coconut milk to the pot and stir. Bring the mixture to a boil, and then lower to a simmer. Simmer, uncovered for 15 minutes. Set a fine mesh strainer over a large bowl.

After 15 minutes, run the mixture through the fine strainer. Return the broth to the large pot. Add the tamari to the broth and stir. Place the miso in a small bowl and ladle a bit of the broth on top. Dissolve the miso in the broth with a spoon and pour it into the large pot of golden coconut broth. Taste the broth at this point and adjust the seasoning (more salt, pepper, tamari, acidity, spice, etc). Keep broth warm.

Make the crispy tofu. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Dry the tofu and cut it into ¾ - 1-inch cubes. Place the tofu in a large bowl. Toss the bowl with the oil to coat. Sprinkle in the arrowroot, salt, pepper, and seasoning of choice. Quickly toss the tofu to coat again. Arrange the tofu on the baking sheet. Slide the tofu into the oven and bake for 15 minutes.

At the 15 minute mark, take the tofu out and flip over all the pieces. Return the tofu to the oven and bake for another 15-20 minutes, or until golden and crispy on all sides.

Make the golden coconut broth bowls. Heap up a serving of quinoa in a serving bowl (preferably a wide and shallow bowl). Pour one cup of the broth into the bowl. Place a handful (about a quarter of the batch) of the crispy tofu into the bowl. Top the golden coconut broth bowls with any other vegetables you’re including, green onions, cilantro, squeezes of lime, and sesame seeds.

https://content.jwplatform.com/videos/DwvpbRMe.mp4

Golden coconut broth bowls are hearty and light at the same time. Served with quinoa, crispy tofu, broccoli, and herbs, this vegan and gluten-free dinner is simple, vibrant, and tasty!

Coconut green soup with celery, kale and ginger is creamy, comforting, and restorative with a touch of spice. Delicious and super healthy.

Coconut Green Soup with Celery, Kale & Ginger

cumin seeds

coriander seeds

coconut oil

large shallot, chopped (about ¾ cup diced shallot)

zucchini,

peeled,

fresh ginger, peeled and chopped (roughly 2 tablespoons)

can full fat coconut milk

lime juice

brown rice

lentils or chickpeas

avocado

extra coconut milk

olive oil olive oil

chopped basil or chives

Heat a large, heavy pot over medium heat. Add the cumin and coriander seeds to the pot and toast in the dry pot until fragrant, about 1 minute. Remove the spices from the pot and grind them to a powder. Set aside.

Drop the coconut oil into the pot and let it melt/heat up for 30 seconds. Add the shallots to the pot and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the zucchini, celery, and apple to the pot and stir. Add the ginger, ground cumin and coriander to the pot and stir to distribute the spices among the vegetables.

Add the vegetable stock to the pot and stir. Season with salt and pepper. Bring the vegetables and broth to a boil and then simmer, stirring here and there, until the zucchini is very tender, about 10 minutes.

Add the chopped greens and coconut milk to the pot and stir to mix. Keep simmering and stirring until the greens have wilted and are bright green. Remove the vegetables and stock from the heat.

Purée the soup with a stick blender or in batches using an upright blender. Return the puréed soup to the pot and bring it to a boil. Stir the fresh lime juice into the soup and adjust any other seasoning. Serve coconut green soup hot with any garnishes you like.

https://content.jwplatform.com/videos/tVi1RKLA.mp4

Coconut green soup with celery, kale and ginger is creamy, comforting, and restorative with a touch of spice. This delicious and healthy soup only takes about 40 minutes to make, mostly on the stovetop with a final whizz in the blender.

Vegan Coconut Green Soup with Celery, Kale & Ginger

Creamy French lentils with mushrooms and kale is a hearty plant-based dinner that will satisfy all types of eaters.

Creamy French Lentils with Mushrooms &amp; Kale

French green lentils,

shallot, fine dice (roughly ⅓ cup diced shallot)

lb (454 grams) mixed mushrooms,

kale

bread

Bring a medium saucepan of water to a boil. Add the lentils to the water along with a fat pinch of salt. Simmer the lentils until they’re just-tender, about 20 minutes. Drain and set aside.

In a braiser or medium soup pot, heat the olive oil over medium heat. Add the shallots to the pot and stir. Cook the shallots until slightly softened and translucent, about 4 minutes. Add the sliced mushrooms to the pot and let them sit for a full minute. Stir the mushrooms up and season with pepper. Let the mushrooms sit in the pot for another full minute.

Stir the mushrooms until they start glistening slightly. Season the mushrooms liberally with salt. Add the garlic and thyme to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the white wine and tamari to the pot. Stir the mushrooms. Add the drained lentils, vegetable stock and plant milk to the pot. Stir and bring the mixture to a boil.

Ladle half of the mushroom mixture into your blender pitcher, ensuring that you include enough of the liquid. Blend on high until completely smooth. Scrape the creamy blended mushroom mixture back into the pot. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew and the kale should be slightly wilted..

Serve the creamy French lentils hot with toasts or other accompaniments of your choosing.

https://content.jwplatform.com/videos/SVTSQoVb.mp4

Creamy French lentils with mushrooms and kale is a hearty vegan dinner recipe that will satisfy all types of eaters with only 10 core ingredients.

Creamy French Lentils with Mushrooms & Kale

This BBQ mushroom flatbread with chive cream and homemade spelt dough is a hearty, simple, super flavourful, and elegant main or appetizer.

BBQ Mushroom Flatbread with Chive Cream &amp; Homemade Spelt Dough

+ 2 tablespoons warm filtered water

cane sugar

active dry yeast

light spelt flour (, plus extra for rolling out)

fine sea salt

raw sunflower seeds, soaked

apple cider vinegar

chives

hot sauce ((optional))

pizza dough

flour,

heat tolerant oil,

BBQ sauce of choice, plus extra

red onion,

baby arugula

For garnish: extra chopped chives chili

In a medium bowl, combine the warm water, natural sugar and yeast. Lightly stir ingredients together and set aside until the top of the mixture appears foamy.

To the bowl, add the light spelt flour, sea salt, and the olive oil. Lightly stir the ingredients together until you have a sticky, unified dough.

Lightly flour a clean surface and scrape the dough out onto it. Knead the dough by hand until you have a smooth but slightly tacky-feeling ball, about 4-5 minutes. Keep flouring your working surface if you find that the dough is sticking.

Grease a medium bowl with olive oil and drop your ball of dough into it. Roll the dough around to coat in the oil and cover the bowl with plastic wrap or a damp towel. Place the bowl in a warm place for 2 hours, or until the dough has at least doubled in size.

Lightly flour a working surface. Scrape the risen dough out onto the floured surface.

At this point, you can stretch/roll the dough out to your desired shape and cook your flatbread/pizza as you wish.

For the Spelt Dough

In an upright high speed blender, combine the sunflower seeds, apple cider vinegar, chives, onion powder, salt, pepper, hot sauce (if using), and water. Blend the mixture on high until totally smooth, adding more water if necessary to get a pourable consistency. Check the chive cream for seasoning and adjust if necessary. Set aside.

Make the chive cream

Lightly flour a baking sheet (ideally a half sheet--about 18x13 inches). Flour a working surface on your counter. Place the dough on your working surface. Sprinkle it with flour and coat a rolling pin in flour as well. Roll out the dough into the shape of a rectangle, about 18-by-13 inches. Carefully transfer the dough to your floured baking sheet. Gently spread it to the corners and then cover it with a clean kitchen towel. Let it rise for 30 minutes.

Heat the tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms to the skillet and spread them out. Let them sit for a full minute. Season the mushrooms with pepper and stir. Let them sit for another full minute. Once the mushrooms are glistening, season them with salt and stir. The mushrooms will begin to seep out a lot of liquid. Keep stirring them here and there. Once most of the liquid has dissipated, add the BBQ sauce and stir to combine. Once the BBQ sauce has reduced by about a third, remove the mushrooms from the heat.

Make the flatbread

Top 11 fall winter recipes from across the web

The most viewed fall winter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

WHITE WINE LENTILS WITH MUSTARD & T...

Autumn Carrot and Sweet Potato Soup

Vegan Instant Pot Mushroom Risotto ...

Creamy White Bean Soup with Kale

Creamy Lemon Orzo with Chickpeas &a...

Smoky Red Lentil Stew

Golden Coconut Broth Bowls with Cri...

Coconut Green Soup with Celery, Kal...

Creamy French Lentils with Mushroom...

BBQ Mushroom Flatbread with Chive C...

Smoky and Creamy White Beans with G...

Top 11 fall winter recipes from across the web

The most viewed fall winter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

WHITE WINE LENTILS WITH MUSTARD & T...

Autumn Carrot and Sweet Potato Soup

Vegan Instant Pot Mushroom Risotto ...

Creamy White Bean Soup with Kale

Creamy Lemon Orzo with Chickpeas &a...

Smoky Red Lentil Stew

Golden Coconut Broth Bowls with Cri...

Coconut Green Soup with Celery, Kal...

Creamy French Lentils with Mushroom...

BBQ Mushroom Flatbread with Chive C...

Smoky and Creamy White Beans with G...

The most viewed fall winter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine