4 Healthy Recipes For Fall (Vegan, Plant-Based)

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Fall, or Autumn, is the cozy season that marks the transition from summer to winter. Chilly nights will make you want to eat warm comforting foods or sip a hot creamy latte. Today we give you four recipes perfect for the Fall. If you are having friends over at home, these recipes have your back. Serve them a tasty bowl of butternut squash pasta, a hearty grain bowl, creamy pumpkin cinnamon muffins, and a warming chocolate latte drink.

Ingredients:


Butternut Squash Pasta:

• 1 butternut squash, cubed
• 200 grams of spaghetti
• 1/4 cup of chopped onion
• 2 cloves, chopped
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/8 tsp oregano
• 1/8 tsp basil
• 1/8 tsp thyme

Pumpkin Cinnamon Muffins:

• 1 1/2 cups whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 1/2 tsp cinnamon
• 1/4 cup of vegan spread
• 1/2 cup of coconut sugar
• 1 “flax egg” (see below for how to make this)
• 1/2 cup organic pumpkin puree
• 1/2 cup of almond milk

Grain Bowl With Mustard/Tahini Sauce:



• 2 tbsp rice vinegar
• 2 tsp coconut sugar
• 2 tbsp mustard or tahini
• sautéed Brussel sprouts
• cooked quinoa
• avocado slices
• toasted pumpkin seeds

Chocolate Latte With Melted Marshmallow:

• 1 1/2 tbsp cocoa powder
• 1 tbsp coconut sugar
• 1 tsp vegan chocolate chips
• 1 cup of hot water
• 1 tsp instant coffee
• 1/4 cup of almond milk
• 2 tsp icing sugar
• 3 tbsp coconut cream

Instructions:

Butternut Squash Pasta:

This recipe takes about 20 minutes to make. Serves 2.

Boil butternut squash in water for 10 minutes.
Place boiled squash in the blender and blend until smooth.
Cook spaghetti in the same water you cooked the squash.
In a saucepan, sauté onions and garlic.
Add blended squash.
Season the sauce with salt, pepper, oregano, basil, and thyme.
Simmer for a minute.
Mix pasta sauce with spaghetti.
Top with fresh herbs and serve.

Pumpkin Cinnamon Muffins:

This recipe takes about 25 minutes to make. Serves 4 to 5.

In a large bowl, mix together flour, baking powder, salt, and cinnamon.
In a separate bowl, whisk together vegan spread, coconut sugar, flax egg, pumpkin puree, and almond milk.
Pour wet ingredients into the dry mixture and mix well.
Grease muffin tin with coconut oil.
Spoon batter into the muffin tins.
Bake in the oven at 350°F for 10 to 15 minutes.

Grain Bowl With Mustard/Tahini Sauce:

This recipe takes 2 minutes to make. Serves 1.

Mix all ingredients in a bowl.
Pour this into your hearty grain bowl made from cooked quinoa, sautéed Brussel sprouts, sliced avocado and toasted pumpkin seeds.

Chocolate Latte With Melted Marshmallow:

This recipe takes 5 minutes to make. Serves 1.

Mix together cocoa powder and coconut sugar in a mug.
Add vegan chocolate chips.
Pour hot water and mix.
Mix in instant coffee and almond milk.
In a separate bowl, mix icing sugar and coconut cream until smooth.
Spoon on top of the chocolate latte and serve.

Ideas And Tips:

• Flax egg is made by mixing 1 tbsp ground flax seeds and 3 tbsp water.

• You may also use the mustard/tahini sauce on salads.

4 Healthy Recipes For Fall (Vegan, Plant-Based)
images – https://www.youtube.com/watch?v=7Bhu7dIl5Ts


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