It’s finally fall! Fall is the perfect time of year and has had a special place in the human heart long before the pumpkin spice latte ever had its big debut. This season means colors, smells, and sights are at their best and food becomes an amazingly comforting and beautiful experience.

During this time of year people gather and start celebrating, reflecting and enjoying quality time together. Activities have an added sense of magic. Even shopping becomes so much more fun! Whether you’re shopping for clothes, gifts or food, the experience becomes like a parade of the senses wherever you go! I love seeing how the grocery store transforms for fall and watching the bins of pumpkins, squash and gourds pile up. I love the smell of candles in every shop.

The fall harvest brings some of my favorite foods to the table. I love squash, apples, cranberries, pumpkins, grains, nuts, and sweet potatoes! And most of those things get even better with spices like cinnamon, nutmeg or cardamom. Eating plant based is such a treat during the fall. This week I have gathered a selection of a few of my personal favorite fall inspired dishes. I hope brilliant colors, wonderful company and delicious foods fill your days, that you will reflect on what the fall season has and continues to mean to you.

Finally Fall

Total Budget: $100 or less

All recipes serve 4

NOTE: Garlic (2) = how many recipes the ingredient garlic is used in. For example, “Garlic (2)” means we will be using garlic in two of our recipes for this week.

The Shopping List For All 5 Dinners

• 1 Garlic bulb – $0.50 (3)
• 1 Lemon – $0.25 (1)
• 1 Limes – $0.19 (1)
• 5 Carrots – $2.50 (3)
• 1 14 oz can light coconut milk – $1.19 (1)
• 1 Bunch of chard – $1.50 (1)
• 1 Bunch of kale – $1.50 (1)
• 1 Bunch of collard greens – $1.50 (1)
• 1 Bunch of fresh basil – $1.00 (1)
• 1 Large carton of crimini mushrooms – $4.29 (1)
• 1 oz Container of cayenne pepper – $1.19 (2)
• 4 Yellow onions – $3.56 (3)
• 1 Large sweet potato – $1.00 (1)
• 1 Red bell peppers – $1.00 (1)
• 32 oz Container of vegetable broth – $1.99 (2)
• 2 lb bag of pre cubed butternut squash – $4.99 (1)
• 1 14 oz Can diced tomatoes – $0.89 (1)
• 1 16 oz Bag of red lentils – $4.33 (1)
• 1 12 oz Can of chickpeas – $1.00 (1)
• 1 6 oz Can of tomato paste – $0.98 (1)
• 1 oz Container of ground turmeric – $2.00 (1)
• 1 Container of almond milk- $2.50 (2)
• 15 oz Can of pumpkin puree – $1.97 (1)
• 1 oz Container of italian season – $2.12 (1)
• 1 oz Container of onion powder – $2.00 (1)
• 1 oz Container of paprika – $1.98 (1)
• 2 oz Container of cinnamon – $3.84 (2)
• 1 Container of orange juice, any size – $2.99 (2)
• 16 oz Container of quinoa – $3.99 (1)
• Bag of cranberries – $2.99 (2)
• Two acorn squashes – $2.50 (2)
• 10 oz Cherry tomatoes – $2.79 (2)
• 16 oz or less of pumpkin seeds – $3.49 (1)
• Container of balsamic vinegar – $3.99 (2)
• 1 Bag of fresh cranberries – $1.99 (1)
• 1 Bag of pecans – $3.99 (1)
• 1 Bag of wild rice – $4.99 (2)
• 1 Bag of frozen corn – $1.50 (1)
• 4 oz Container of nutritional yeast – $5.84 (1)
• Pizza dough – $1.99 (1)

$80.00 – $95.00  *Prices may fluctuate depending on tax, store, sale and season. I paid $92.81 this week.

If you followed us last week you already have the following; however, if this is your first week you will need to make these additional purchases (appx $20.54) or substitute with ingredients you have in your cupboard.

• Salt and Pepper shakers – $3.49 (5)
• Olive oil –  $3.99 (3)
• 1 oz Container of ground cumin – $2.98 (2)
• 1 oz Container of chili powder – $0.99 (1)
• 16 oz Container of apple cider vinegar – $4.44 (1)
• 1 16 oz Bag of coconut sugar – $4.65 (3)

Recipe No. 1

Cozy Butternut, Sweet Potato and Red Lentil Stew | Cook Time: 50 Minutes

Source: Oh She Glows | Link to instructions

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 3 to 4 large garlic cloves, minced
• 3 cups peeled, seeded, and diced butternut squash
• 1 large sweet potato, peeled and diced
• 3 cups low-sodium vegetable broth
• 1 14 oz can diced tomatoes
• 1 14 oz can light coconut milk
• 1/2 cup dried red lentils, rinsed
• 3 tablespoons tomato paste
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper, or more if you like heat
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• 3 teaspoons apple cider vinegar, or to taste
• 1 bunch chard, stemmed and finely chopped

Note: The comfort food of all comfort foods! This will hit the spot for your fall cravings. I served it over brown rice.

Recipe No. 2

Chickpea Pumpkin Veggie Pizza | Cook Time: 40 Minutes

Source: Vegan Richa | Link to instructions

• ¾ cup pumpkin puree
• ½ tsp salt or to taste
• ½ tsp sugar or other sweetener*
• 1 tsp italian herb blend
• ½ tsp garlic powder
• ¼ tsp onion powder
• ½ tsp ground cumin
• ½ tsp lemon juice
• 1 Tbsp non dairy milk (optional)
• a generous sprinkle of black pepper to taste
• ¾ cup cooked chickpeas
• 1 tsp oil
• ⅓ or more salt
• ½ tsp cumin powder
• ¼ to ½ tsp cayenne
• ¼ tsp paprika
• ¼ tsp garlic granules*
• ¼ tsp cinnamon
• ½ tsp lime juice
• sliced onions
• sliced tomatoes
• mushrooms
• fresh basil, chopped

Note: This uniquely delicious pizza serves three normally, so I made a side salad as well to serve four. I would recommend buying Trader Joe’s vegan pizza dough!

Recipe No. 3

Fall Inspired Quinoa Salad & Orange Balsamic Glaze | Cook Time: 1 Hour

Source: The Plant Philosophy by Margaret | Link to Instructions

Quinoa Salad:

• 1 cup Quinoa, dried
• 2 cups Acorn Squash, diced & roasted
• 2 cups Kale, lightly packed & massaged with lemon
• 10 oz. Cherry Tomatoes, halved
• 1 medium Yellow Onion, diced
• ⅛ cup Dried Cranberries or Raisins
• ⅛ cup Pumpkin Seeds
• Balsamic Glaze, to top
• Salt & Pepper, to taste

Orange Glaze:

• ½ cup Balsamic Vinegar
• ¼ cup Orange Juice
• 1 tbsp Coconut Sugar

Note: This delightfully hearty salad is both savory and tangy. The squash, quinoa and kale make it very filling.

Recipe No. 4

Fall Harvest Collard Green Rolls | Cook Time: About 30 Minutes   

Source: Le Petit Eats by Denisse | Link to instructions

• 8 collard green leaves
• 1 1/2 cups cooked wild rice
• 1 cup acorn or butternut squash, roasted and diced
• 1/4 cup dried cranberry
• 1/4 cup pecans
• Salt and pepper, to taste
• 1 cup shredded carrot
• 1/2 cup fresh cranberries
• 1/2 cup sugar
• 1/2 cup orange juice
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1 tablespoon balsamic vinegar

Note: This wrap is so good! It’s just enough cranberry before Thanksgiving.

Recipe No. 5

Vegan Corn & Wild Rice Chowder | Cook Time: 1 Hour and 10 Minutes  

Source: Alexis Joseph, MS, RD, LD | Link to Instructions

• 6 cups vegetable broth
• 4 oz dry wild rice
• 1 tbsp extra virgin olive oil
• 1 medium onion, diced
• 1 tsp minced garlic
• 3 carrots, chopped
• 2 cups sliced bell peppers
• 1 lb + 1 cup frozen corn, cooked in microwave or on stove
• ¼ cup nutritional yeast
• 1 tsp salt
• pepper to taste
• 1 cup unsweetened almond milk

Note: I love chowder, and this recipe is perfect for an evening in.

References

Denisse. (N.D.). Fall Harvest Collard Green Rolls. Retrieved September 25, 2017, from

www.lepetiteats.com website: http://www.lepetiteats.com/autumn-harvest-collard-green-rolls/

Joseph, A. (2014, November 13). Vegan Corn & Wild Rice Chowder. Retrieved September 29,

2017, from www.hummusapien.com website: http://www.hummusapien.com/vegan-corn-wild-rice-chowder/

Margaret, & The Plant Philosophy. (2016, November 15). Fall Inspired Quinoa Salad & Orange

Balsamic Glaze. Retrieved September 25, 2017, from theplantstrongvegan.com website:

http://theplantstrongvegan.com/fall-inspired-quinoa-salad/

Oh She Glows. (N.D.). Cozy Butternut, Sweet Potato, and Red Lentil Stew. Retrieved September

25, 2017, from http://ohsheglows.com website: http://ohsheglows.com/2016/11/23/cozy-butternut-sweet-potato-and-red-lentil-stew/

Vegan Richa. (2015, October 14). Chickpea Pumpkin Veggie Pizza. Retrieved September 25,

2017, from http://www.veganricha.com website:

Chickpea Pumpkin Veggie Pizza