Vegan Fall recipes

Happy Wednesday everyone! I want to give a huge thank you to all of the positive feedback I have been receiving on my Fall posts and most recent ones! I also want to welcome all the new followers to my blog. I am so happy you have decided to join me on my blogging journey.

For anyone out there who has food restrictions (ME!) then my next few posts are defiently for you! I know from personal experience how difficult eating can be when you have so many allergies. That is why I opt to make homecooked meals instead of eating out because eating out can be a real pain.

Todays post is going to be vegan fall recipes but mostly all of the recipes are gluten-free as well. I will be posting gluten-free fall recipes soon as well as dairy free & gluten free recipes, diabetic friendly recipes and possibly paleo recipes. I am still debating on weather or not to post a paleo meal guide so please take the poll here so I know if this is something you like.

Survey link, click here!

Thanks for helping me out!

I hope all of my readers enjoy todays post. I made sure to get a wide variety of recipes so you can make some for lunch, diner or dessert.

ENJOY 🙂

Instant Pot Cauliflower Thai Curry

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Ingredients

For the curry

  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1 (14-ounce/398 mL) can light coconut milk
  • 1 (14-ounce/398 mL) can diced tomatoes, with juices
  • 2 cups (260 g) chopped cauliflower florets (1-inch pieces)
  • 2 cups (340 g) peeled and cubed (3/4-inch) butternut squash
  • 1/2 cup (100 g) uncooked red lentils
  • 2 tablespoons (30 mL) red curry paste
  • 1 teaspoon (7.5 mL) dried flaked onion
  • 1/2 teaspoon (2.5 mL) garlic powder
  • 3/4 teaspoon fine sea salt, or to taste
  • 1/4 teaspoon cayenne pepper
  • Lots of freshly ground black pepper, to taste
  • 2 cups (75 g) packed stemmed and finely chopped kale or chard

Serving suggestions

  • Cooked jasmine rice or grain of choice
  • Fresh chopped cilantro leaves
  • Fresh lime juice

Directions:

  1. First, add the oil and coconut milk to an Instant Pot. Now, add the rest of the curry ingredients (except the kale/chard) and stir until combined. I like to press down on the veggies and lentils to ensure they are completely covered in liquid.
  2. Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
  3. Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! You can now go do something fun for about 10 to 15 minutes while the curry cooks.
  4. You’ll hear a few beeps when the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. I stand back and use a wooden spoon handle (never my hand!) to shift the Steam Release Handle to the “Venting” position to release the pressure. Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.
  5. Carefully open the lid and stir the curry. To achieve a thicker texture, I like to mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.
  6. Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry. Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.
  7. Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower. I always add a sprinkle of salt and pepper before serving too.

Grain-free, Nut-free Chocolate Chunk Cookies

Grain-free, Nut-free Chocolate Chunk Cookies

Vegan, gluten-free, grain-free, nut-free
Ingredients

For the wet ingredients

  • 1/4 cup (63 g) natural smooth sunflower seed butter
  • 2 tablespoons (25 g) packed brown sugar
  • 2 tablespoons (30 mL) pure maple syrup
  • 2 1/2 tablespoons (37.5 mL) coconut oil (room temp) or grapeseed oil

For the dry ingredients

  • 6 tablespoons (54 g) raw sunflower seeds
  • 3 tablespoons (30 g) cassava flour
  • 1 teaspoon (2 g) ground chia seed
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (50 g) dark chocolate squares

Directions

  1. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  2. To a large bowl, add the wet ingredients (sunflower seed butter, brown sugar, maple syrup, and oil) and stir until completely smooth.
  3. Place the sunflower seeds into a food processor and process for about 40 to 60 seconds until a fine meal forms. You want to process the seeds to as fine a meal as possible without them turning into butter!
  4. Add the dry ingredients (ground sunflower seeds, cassava flour, ground chia seeds, baking soda, and salt) to the wet mixture bowl and stir until thoroughly combined. The dough will be very sticky, but this is normal. Chop the chocolate, reserving one heaping tablespoon for later. Stir the remaining chopped chocolate into the dough until combined.
  5. Using a 2-tablespoon (30-mL) cookie scoop (or simply a spoon), scoop small mounds of dough onto the prepared baking sheet a few inches apart. There’s no need to flatten the mounds as they’ll spread out during baking. Now, using the chocolate you set aside, press a few chunks into each mound (this just helps the cookies look a bit more chocolaty when baked!).
  6. Bake for 10 to 11 minutes (I bake for 10 minutes) for a soft and tender cookie.
  7. Remove cookies from the oven and cool directly on the baking sheet for 10 minutes. Using a spatula, gently transfer each cookie (they’ll be very fragile) to a cooling rack for another 10 to 15 minutes. The cookies will be crumbly until they are fully cooled, so it’s very important that you give them some time to firm on the rack (I know, it’s the hardest thing you’ll ever do!).
  8. Serve and enjoy! Cooled cookies will keep in an airtight container in the fridge for 1 to 2 days, or in the freezer for up to 4 weeks. I love the delightful “snappy” texture these cookies get as the chocolate firms up from chilling!
I found these two recipes on Oh She Glows

Coconut Chickpea Curry (Vegan & Gluten Free)

Coconut Chickpea Curry (Vegan & Gluten Free) (VIDEO)
Ingredients 
  • 2 tablespoons coconut oil
  • 2 medium yellow onions OR 1 large red onion, sliced
  • 14 ounces/400g fresh tomatoes, diced (if using canned, drain the tomatoes)
  • sea salt & ground black pepper, to taste
  • 16 ounces/454g can chickpeas, drained
  • 3 garlic cloves, minced
  • 1 ½ tablespoons garam masala
  • 1 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 13.5 ounces/383g can coconut milk
  • 2 teaspoons coconut flour
  • 1 small lime
Directions 
  1. In a deep pot over medium high heat, add the coconut oil.
  2. Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
  3. Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
  4. Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
  5. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve!

I found this recipe on Jessica in the Kitchen

Autumn Pumpkin Pasta 

Autumn Pumpkin Pasta | Well and Full | #vegan #pumpkin #pasta

Ingredients

The Pasta

  • 1 Lb Pasta of Your Choice

The Sauce

  • 2 Shallots Chopped
  • 4 Cloves Garlic Minced
  • Extra Virgin Olive Oil for Sauté
  • 1 Cup Pumpkin PureeCanned or Homemade
  • 1/2 Cup Canned Diced Tomatoes
  • 3-4 Large Fresh Basil Leaves
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Salt or more to taste

The Rest of the Pasta

  • 1-2 Handfuls Arugula
  • Lots of Fresh Cracked Pepper

Directions

  1. Start by cooking the pasta according to the package directions.
  2. While the pasta is cooking, chop the shallots and mince the garlic.
  3. When pasta is done cooking, remove from heat and drain water. Then, put the pasta back in the pot and drizzle with a little extra virgin olive oil (to prevent the pasta from sticking together).
  4. Then, bring a drizzle of extra virgin olive oil in a sauté pan to medium-high heat. Add the shallots, and sauté for about ten minutes, until shallots have softened.
  5. Then, reduce heat to medium and add minced garlic. Sauté until the garlic is JUST browned (it cooks quickly – be careful not to burn!!)
  6. Once garlic is slightly browned, add in diced tomatoes and sauté for about five minutes, to let the flavors really mix.
  7. Then, add tomato/shallot/garlic mixture to a blender with pumpkin purée, basil leaves, salt, and pepper. Blend on high until everything is smooth and creamy.
  8. Pour the pumpkin sauce over the pasta and mix completely. If desired, add in 1-2 handfuls of arugula for a nice peppery flavor.
  9. Serve pasta in bowl, with lots of extra fresh cracked pepper on top.
  10. Enjoy!

I found this recipe on Well and Full

Gluten free & Vegan Pumpkin Roll

Ingredients

Cake

  • 3 Tbsp mashed ripe banana
  • 1/3 cup aquafaba (the liquid left behind in a can of cooked chickpeas)
  • 2/3 cup packed muscovado sugar (plus 1 Tbsp as original recipe is written // or sub organic brown sugar or coconut sugar)
  • 3 Tbsp maple syrup
  • 3 Tbsp olive oil, grape seed oil, or melted coconut oil
  • 1 tsp vanilla extract
  • 3/4 cup pumpkin purée
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 heaping tsp ground cinnamon
  • 1 1/2 tsp pumpkin pie spice*
  • 2/3 cup water
  • 1/2 cup almond flour (not meal)
  • 1/2 cup gluten-free rolled oats
  • 3/4 cup gluten free flour (plus 2 Tbsp as original recipe is written)

Cream cheese filling

  • 1 batch Coconut whipped cream (made from 1 14-oz. coconut cream or 2 14-oz cans full fat coconut milk // ~ 1 1/2 cups coconut whipped cream total)
  • 1 8-oz. container vegan cream cheese (drain excess liquid)
  • 1/4 – 3/4 cup organic powdered sugar, plus more to taste

Directions

  1. Preheat oven to 350 degrees F (176 C) and line an 11 X 17 inch baking sheet with parchment paper, making sure the edges are completely covered. It’s important to use a baking sheet that’s close to these dimensions or the cake will be too thick or thin to roll)
  2. Add banana to a large mixing bowl and mash. Then add aquafaba and whisk to combine. Next add muscovado sugar, maple syrup, oil, vanilla, and pumpkin purée and whisk to combine.
  3. Next add baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
  4. Add almond flour, gluten-free oats, and gluten-free flour blend, and stir until just combined. The batter should be thick and pourable. Taste and adjust flavor as needed, adding more pumpkin pie spice for pumpkin flavor, or muscovado sugar for sweetness.
  5. Transfer batter to the parchment-lined baking sheet and spread into an even layer. It should be about 1/2-inch thick. Bake for 20-24 minutes or until the top is golden brown and the cake springs back to the touch.
  6. Let cool for 5 minutes. Then gently roll the cake from short end to short end, rolling the parchment paper up inside the cake and using it as a guide. Be very careful with this step and try to handle the cake as little as possible. Let cool to room temperature (otherwise the filling will melt).
  7. While the cake is cooling, quickly rinse your mixing bowl and add your chilled coconut cream. Whip using a hand mixer or whisk attachment until light and fluffy. Then sweeten to taste with powdered sugar. This should yield about 1 1/2 cups coconut whipped cream.

  8. Next, add vegan cream cheese and beat to combine. Then add more organic powdered sugar to taste. I added another 1/4 cup (32 g) total. Cover and place in the refrigerator to chill.

  9. Once the cake has cooled to room temperature, carefully unroll and top with all of the coconut cream cheese mixture. Spread evenly over the cake, leaving about a 1/2-inch border along the edge.
  10. Very carefully begin rolling the cake back up the same way it was unrolled – from short end to short end – removing the parchment paper as you go (you don’t want it inside the cake). Some filling will likely spill over when rolling – that’s OK. Continue rolling, using the parchment paper as a guide until the cake is seam side down. Wipe away any excess filling that may have spilled over.
  11. Next gently roll/wrap the cake in plastic wrap and carefully transfer to a rectangular dish or cutting board and refrigerate until completely chilled and firm enough to handle easily – about 6 hours.
  12. To slice, carefully unroll from the plastic wrap and place on a serving dish. Then use a serrated knife (wiping it clean each slice) to carefully slice the roll into about 10 pieces. Enjoy as is, or dust with a bit of powdered sugar.

  13. Store leftovers covered in the refrigerator for 3-4 days, though best in the first 24-48 hours. I haven’t tried freezing this roll, but I would imagine it would freeze up to 1 month. Thaw before slicing.

I found this recipe on Minimalist Baker


Thank you so much for reading todays post 🙂 Make sure to check my blog so you know when I am posting Halloween posts or some more delicious Fall posts! OR you can follow my blog and receive an email every time I post 🙂 You  can also join the DIY Lifestyle mailing list by searching my blog “diylifestyle.co” and enter your email when the tab pops down.

Have a great day and see you Friday!

8 thoughts on “Vegan Fall recipes

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