There is something I love about autumn and it doesn’t come from Starbucks, pumpkin is overrated if you ask me, and so is latte for that matter.
No, it’s not fancy coffee or a day out at a pumpkin patch – it’s definitely not that and you will not find me on the ‘Gram’ surrounded by super size squash, ain’t nobody with a real job got time for that shit.
No, one of the most joyous things about Autumn for me, is the return of the slow cooker. I love a summer salad and I’m all over the fancy mozzarella mash ups and smashed avocado with absolutely everything but the colder weather means one thing to me – stodge.
Check out these autumn recipes to warm your cockles and sooth your soul this October.
100% plant-based, Prep: 25 mins, Serves 2-3
MacrosP: 27g | C: 108g | F: 23g
Before you start:
Pre-heat the oven to 190 degrees/ 170 fan / gas mark 5. You’ll need a chopping board, a large frying pan, two large roasting trays and a sharp knife.
400g sweet potato1 red pepper1/2 tbsp harissa spice blend1 red onion100g kale140g cherry tomatoes1 sachet tomato puree1.5 tbsp agave syrup1 tin lentilsHandful flat leaf parsley1 avocado1.5 tbsp balsamic vinegar
Already at home: Salt & pepper and olive oil
- Peel and chop the sweet potato into small 2cm cubes and slice the red pepper into 1cm strips. Put them onto a large roasting tray, coat with half of the harissa spice blend, a tablespoon of olive oil and a pinch of salt and pepper. Roast for 15-20 minutes until soft
- Finely dice the red onion and fr y in a tablespoon of olive oil on a medium heat for 5-6 minutes until soft. Next, on a separate roasting tray lay out the chopped kale and drizzle with a tablespoon of olive oil and a good pinch of salt. Put in the oven for 8 -10 minutes until the kale is turning crispy.
- Chop the tomatoes into halves and add to the onion pan followed by the remaining harissa spice mix. Then add the tomato puree, the agave syrup, a pinch of salt and pepper. Drain and rinse the lentils using a sieve before adding to the pan followed by 200ml of water. Turn the heat down low and gently simmer for 4-5 minutes. Roughly chop the parsley and stir into the mix once chopped.
- Thinly slice the avocado flesh lengthways and s et aside. Remove all the roasted veg from the oven once cooked and add the sweet potatoes and peppers into the lentil pan. Gently mix through off the heat. In a small bowl mix the balsamic vinegar with 2 tablespoons of olive oil. Spoon the veg mix into shallow bowls and serve with the avocado and crispy kale on top and a drizzle of the balsamic dressing.
Creamy, delicious and packed with so many festive flavours, this is our favourite veggie-packed dish that everyone loves to make around Christmas time. Roasted parsnips are blended to make a simple purée that is mixed through orzo and blue cheese to make an incredibly flavoursome, risotto-like dish. We mix through some roasted chestnuts at the end to make it even more festive but you can also add some extra roasted parsnip chunks or anything else you have at home.
- 4 medium parsnips (about 400g), peeled and cut into small chunks
- 1 onion, peeled and chopped
- 3 garlic cloves, peeled and chopped
- 1 teaspoon of ground cumin
- 300g orzo
- 1 vegetable stock cube mixed with 300ml of boiling water
- 2 teaspoons of runny honey
- 150g soft blue cheese, cut into small pieces
- 1x 180g pack of ready-to-eat roasted chestnuts, roughly chopped (optional)
- Olive oil
- Salt and pepper
1. Preheat the oven to 180C, fan setting.
2. Place the chopped parsnips on a baking tray and drizzle with olive oil and a pinch of salt. Mix well and roast for 30 minutes, or until they become completely soft. At this point, remove from the oven and leave to cool a little.
3. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the chopped onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion feels soft.
4. At this point, stir through the cumin and cook for a few seconds before adding the orzo and vegetable stock. Leave to cook for 5-10 minutes, or until the orzo feels cooked and absorbs the water.
5. While the orzo is cooking, place the roasted parsnips into a powerful blender with a splash of water. Blend until you have a smooth paste, adding a dash more water if needed to create a thick, creamy parsnip purée.
6. Once the orzo feels soft and has absorbed all of the water, stir through the parsnip purée, runny honey and most of the blue cheese and chopped chestnuts (if using), saving a little of both for the top. Cook for another few minutes until everything is piping hot and has come together, adding a dash more water as the mixture needs it to create a creamy, delicious texture.
7. Serve with some chopped chestnuts, blue cheese and a crack of pepper on top.
PARSNIP, PEANUT & LIME SOUP
SERVES: 4. COOKING TIME: 30 MINS
- 2 tbsps neutral oil, for sauteeing
- 2 shallots, finely chopped
- 750g parsnips, peeled and cut into 3cm chunks
- 2 garlic cloves, crushed
- Thumb sized piece of fresh ginger, peeled and finely grated
- 400ml tin of full fat coconut milk
- 800ml weak vegetable stock
- 2 tbsps Whole Earth 100% Peanuts Smooth Peanut Butter, plus extra for drizzling
- Juice of 2 limes, plus zest of one
- Salt & pepper
HOW TO MAKE IT
- Heat the oil in a large saucepan over a medium heat.
- Add the shallots to pan with a pinch of salt and cook for 5 minutes until the shallots are soft and translucent.
- Tip in the parsnips, garlic and ginger and cook gently for a couple of minutes more.
- Pour the coconut milk, vegetable stock and peanut butter into the pan and season with salt and pepper.
- Bring the pan to the boil and turn down to a gentle simmer.
- Cover with a lid and cook for 15 minutes until the parsnip is completely soft.
- Remove the soup from the heat and add the lime juice.
- Blend the soup with a stick or jug blender until completely smooth, then taste and adjust the seasoning.
- Ladle the soup into warm bowls and drizzle over a spoonful of the peanut butter.
- Zest over the lime juice and serve immediately.
Serves: 2. Preparation time: 30 minutes. Cooking time: 20-25 minutes
- 175g Giant pasta shells
- 1 tbsp Olive oil
- 2 Cloves garlic, crushed
- A pinch dried chilli flakes (optional)
- 200g Spinach, Chopped
- 125g Ricotta
- Zest of ½ Lemon
- Isle of Wight tomatoes passata
- 25g Parmesan (or veggie alternative), finely grated
What to do:
- Heat the oven to 180°C. Cook the shells following pack instructions but drain when they are still a little al dente as they will cook more in the oven.
- Heat the olive oil in a pan and gently cook the garlic (and chilli, if using) for 2-3 minutes. Stir in the spinach and cook until wilted. Stir in the ricotta and lemon zest, then season well.
- Spoon the passata evenly across the bottom of a baking dish. Use a teaspoon to pack each shell with the spinach and ricotta mixture, then put into the dish, making sure the shells are evenly spaced apart.
- Sprinkle with parmesan if using, and bake for 20-25 minutes or until bubbling and golden.
Serves: 4. Preparation time: 20 minutes. Cooking time: 10 minutes
- 500ml Isle of Wight Tomato juice
- 500g Cherry tomatoes
- 200ml Vegetable stock
- 4 sticks Celery, 2chopped, 2 to serve
- 2 tsp Sugar
- 1 Lemon, zest and juice
- 200ml Vodka
- 2 tsp Tabasco sauce
What to do:
Bring the tomato juice, cherry tomatoes, stock, chopped celery and sugar to the boil in a pan, then simmer over a low heat for approx. 10 mins. Remove the celery and blend the mixture until smooth. Pass the tomato juice through a sieve and return to a low heat.
For the rim salt pour 1tbsp lemon juice onto one plate and the salt onto a second plate. First dip the rim of the glasses into the lemon juice, then into the salt.
Stir the vodka, lemon zest, remaining lemon juice and Tabasco into the tomato juice. Pour into glasses and add the reserved celery sticks.
FEEL GOOD CURRY
This vibrant curry from CORREXIKO Collagen is packed full of spices such as cumin, ginger and turmeric which are very healing for the body. Ginger, for example, contains a compound called gingerol which can help to lower the risk of infections and inhibit growth of bacteria. It also has anti – viral properties helping to ward off unwanted viruses. For this reason, it’s excellent for boosting your immune system.
1 tablespoon coconut oil
1 tablespoon each: cumin seeds and coriander seeds 1 head of garlic, chopped (10–12 cloves)
800g of crushed tomatoes 2 tablespoons ginger, chopped
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried brown lentils 1–2 teaspoons cayenne powder, optional
3 cups (700ml) of water
1 can (400ml) coconut milk A few handfuls of cherry tomatoes
1 cup (60g) chopped corriander
2 tbsp Correxiko Collagen powder
1. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
2. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
3. Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes, collagen powder and bring the pot back to a simmer. Remove the pot from the heat and stir in the corriander. Recipe created by Miss Nutritionist for CORREXIKO Collagen.