Fall is right around the corner and that means new cuisine! Enjoy fall dinners like never before with these new and amazing fall-inspired recipes that are perfect for the whole family.
I don’t know about you, but I love fall! Some of the most delicious and delightful vegetables are ready to harvest during the autumn months and they’re just wonderful to cook with. These fall dinners boast full and hearty flavours with ingredients like pumpkins, butternut squash, and sage. Add some new recipes to your cookbook and try out these fall dinners!
Who doesn’t love ravioli? This recipe is delicious and super easy to make!
For the Dough:
-1 1/2 cup all-purpose flour
-1 1/2 cup whole wheat flour
-1 cup water, room temperature or slightly warmed
-1/2 tsp sea salt
For the Pumpkin Filling:
-1 cup pumpkin puree
-1/3 cup raw cashews, soaked for 20 minutes in boiling water
-1/3 cup nutritional yeast
-1 tbsp tomato paste
-1 tbsp lemon juice
-3 garlic cloves
-1/3 cup low-sodium vegetable stock
-1 tsp sea salt
-1 tsp sage
-1 tsp dried basil
-1 tsp nutmeg
-1/2 tsp white pepper or ground black pepper
For the White Wine Sage Butter Sauce:
-a bit of olive oil, for cooking
-1/4 cup onion, finely chopped
-2 tbsp fresh sage, roughly chopped
-1/4 cup white wine
-sea salt and ground black pepper, to taste
1. Thoroughly mix the flours together with the sea salt. Create a well in the middle of the flour and slowly add the water. Fold in until just combined.
2. Knead the dough on the counter until it starts to come together. It should be sticky, but not so sticky that it sticks to your hands. Set aside.
3. Drain the cashews and toss all filling ingredients into a blender. Blend until smooth and then place in the fridge.
4. Cut the dough in half. Using a pasta roller or a rolling pin, roll out one half of the dough to about 1/16” thick. Cut into squares and place onto a lightly floured baking pan. Repeat with the other half.
5. Fill half a dough square with a bit of the filling. Wet the edges of the square with your finger and fold over, pressing the edges together (the water helps the dough stick to itself to seal the ravioli). Place your finished ravioli on a baking pan and freeze them or cook immediately.
6. Cook in small batches in boiling water for about 3-4 minutes (or until they float to the top).
7. To make the sauce, saute the onion for about 2-3 minutes. Add in the sage and cook for another minute. Toss in the salt, pepper, and ravioli and let them cook for about 2 minutes per side. Add the white wine and cook for another 3 minutes.
8. Serve and enjoy!
This recipe is sure to wow your whole family! Everyone will love this pink potato soup.
Ingredients:
-6 cups spring water
-2 tbsp rice vinegar
-3 cups chopped russet potatoes, peeled
-1 cup raw cashews
-4 to 5 garlic cloves
-1 tbsp sea salt
-2 tbsp nutritional yeast
-1 tbsp onion powder
-1 tbsp garlic powder
-3 large bay leaves
-1 small beet, raw, peeled and cut into fourths
-1 large ripe avocado, cut into chunks
-1 bunch fresh dill, to garnish
-1 watermelon radish, thinly sliced
-salt and pepper, to garnish
1. Combine the water, vinegar, potatoes, cashews, garlic, sea salt, nutritional yeast, onion powder, garlic powder, and bay leaves in a large pot on the stove. Bring to a boil. Once the potatoes are tender, remove from heat. Cool at room temperature for 20 minutes.
2. Toss into a blender and add the bay leaves. Add in the beet one piece at a time until the soup is the desired colour.
3. Pour into bowls and add the dill, avocado chunks, watermelon radish, and salt and pepper as garnish. Enjoy!
Mac n’ cheese is the best dish to make once the weather starts getting colder! This recipe has a fall twist on the classic mac n’ cheese with butternut squash and crispy sage. Best of all, it’s vegan! You can also easily make it gluten-free by using gluten-free pasta and breadcrumbs – perfect for families with dietary restrictions!
Ingredients:
-1 bunch sage, stems removed
-1/2 medium Butternut Squash, peeled, seeds removed and chopped into large chunks
-8 oz gluten-free elbow pasta or quinoa pasta
-2 tbsp vegan butter or coconut oil
-2 tbsp coconut flour
-1 cup unsweetened almond milk
-1/2 cup nutritional yeast
-1/4 cup gluten-free breadcrumbs + 2 tsp of olive oil
-3/4 tsp salt
-3/4 tsp ground black pepper
1. Preheat oven to 425 F.
2. Cook the butternut squash in a pot of boiling water. Boil for 10 minutes or until easily pierced with a fork.
3. Bring another pot of water to a boil and cook the pasta.
4. While the pasta is boiling, melt the vegan butter or coconut oil in a large pan. Set to medium-high heat and cook the sage leaves for a minute. Toss the sage onto some paper towel and season with salt and pepper.
5. In the same pan, add the coconut flour and cook for a minute. Whisk it until it all comes together. Add the almond milk and continue whisking until smooth. Turn heat to low and add salt and pepper to taste. Simmer for 2-3 minutes or until the sauce starts to thicken. Remove from heat.
6. Add the butternut squash to the sauce and mash together with a fork. Drain the penne and reserve the pasta water. Add all to the sauce along with the nutritional yeast. Stir until combined.
7. Transfer to a greased baking dish. Mix the breadcrumbs with the olive oil and add more salt and pepper. Sprinkle over the pasta mixture. Bake in the oven for 5-7 minutes. Crush up the sage and sprinkle over the top. Enjoy!
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