Autumn is a time for eating.

Autumn is  coming, fresh and chilly. It’s time to go into hibernation, but you can’t snooze on an empty stomach. Here’s a weeks’ worth of gluttonous goodness! Get your chops round these vegan, GF beauties! They’re delicious, cheap to make and more moreish than you can possibly imagine ❤

 

The Most Velvety Butternut and Chickpea Curry Ever:

You will need:

1 butternut squash

1 red onion

1 clove garlic

1 tbsp ready grated ginger

1 large can chickpeas (drained)

Handful of cherry tomatoes

2 stock cubes

1 tsp nutmeg

1 tsp cinammon

1 tsp garam masala

1/2 tsp cumin

1/2 tsp turmeric

Brown rice to serve

 

This is how we do:

  • Dice butternut squash (in 1 inch pieces approx)
  • Toss squash with olive oil, salt, pepper, nutmeg and cinammon in a baking tin.
  • Roast at gas mark 4 for 25 minutes or until soft
  • Meanwhile, fry off the red onion, garlic, ginger, tomatoes and remaining spices.
  • Add stock a bit at a time to form a thick sauce.
  • Add chickpeas.
  • When the squash is cooked add to the sauce.
  • Add water as required and simmer for around 20 minutes or until the squash begins to disintegrate a little. Or, do it to whatever consistency you like it.
  • While it’s simmering away, boil the rice.
  • Serve!

 

Ultimate Comfort Food Honey-roast Veg and Sweet Potato Mash:

(Good with some grilled halloumi, too, if you’re veggie)

You will need:

1 large red onion

1 carrot

4 cloves garlic

1/2 butternut squash/ gourd

Handful cherry tomatoes

2 courgettes

1 red, orange or yellow pepper

1 beetroot

1 tsp paprika

1/2 tsp cinnamon

Salt & Pepper

Balsamic vinegar

Olive oil

Honey

Sweet potatoes

Vegan butter/ spread

 

This is how we do:

  • Chop all veg and place in a large baking tin or pyrex dish.
  • Drizzle with olive oil and toss with the spices.
  • Add a dash of balsamic vinegar.
  • If you’re in a hurry, roast on a medium high heat for 25 minutes, then add the honey for another 5-10 minutes.
  • OR if you’ve got all day/ are in dire need of a cup of tea then roast on a low heat for a couple of hours then turn it up for 10 minutes and add the honey for a delightful glaze.
  • Boil the sweet potatoes for 20 minutes or until tender.
  • Mash up with a little knob of vegan spread.

 

Vegetables Galore Stirfry:

You will need:

Sesame oil

Spring onions

Baby corn

Peppers

Pak choi

Sugar snap peas

Broccoli

Any other veg you fancy – try grating raw carrot on top

Rice noodles

Grated ginger

1 clove garlic

Salt & Pepper

GF soy sauce

Honey

 

This is how we do:

  • Chop the veg to bit size chunks.
  • Heat the oil.
  • Add the spring onions, garlic and ginger and fry up for a couple of minutes.
  • Add the rest of the veggies.
  • Season and add soy sauce and honey.
  • Prepare the noodles whilst the veggies cook.
  • Eat!

 

Scrumdidilumptious Lentil Dahl:

You will need:

Olive oil

1 red onion

1 clove garlic

1 tsp turmeric

1 tsp paprika

1 tsp garam masala

1 stock cube

Red lentils

Yellow split peas/ green lentils (optional)

Brown rice, naan bread and mango chutney to serve.

 

This is how we do:

  • Heat the oil and fry the onion with the garlic.
  • Add the spices and soften the onions on a low heat for a few minutes.
  • Add the lentils (I tend to do it by eye and make loads as it freezes well)
  • Add boiling water and simmer.
  • Keep adding water and stirring as the lentils soften.
  • Cook the rice and simmer the dahl until cooked.
  • Devour!

 

Cous-cous Stuffed Peppers:

You will need:

1 pepper per person

Maize cous-cous

Pomegrante seeds

1/2 tsp cumin

1/2 tsp ground coriander

1/2 tsp paprika

1/2 tsp harissa paste

Vegan spread

 

This is how we do:

  • Prepare the cous-cous according to the instructions.
  • Add the spices and spread and stir in while the cous cous is absorbing the water.
  • Cut the top off the peppers and de-seed.
  • Fill with the cous-cous.
  • Replace the tops of the peppers and roast for 20 minutes until soft and slightly browned on top.
  • Serve with the pomegrante seeds and any additional veg you fancy.

 

*Not technically food* Comforting Mulled Cider:

You will need:

  • 2 litres of apple cider
  • 1 cup orange juice
  • 1 orange (quartered)
  • Honey (to taste)
  • Brown sugar (2 tbsp)
  • 2 star anise
  • 4/5 whole cloves
  • 1 cinnamon stick

 

This is how we do:

  • Put the cider in a large pan over a low heat.
  • Add the spices, orange pieces and orange juice.
  • Add the sugar and a large squidge of honey.
  • Stir and heat until the flavours have all come together and steam is rising (no need to boil)
  • Adjust the sweetness to taste.
  • Serve on cold nights!

 

Aubergine Dream Pasta:

You will need:

  • 1 aubergine
  • Olive oil
  • 1 can chopped tomatoes
  • 1 carton passata
  • 1 courgette
  • 1 red onion
  • 1 clove garlic
  • 1 carrot (diced up small)
  • Balsamic vinegar
  • Salt & Pepper
  • 1 cup white wine (optional)
  • GF pasta
  • Vegan cheese (optional but opulent)

 

This is how we do:

  • Dice the aubergine and courgette.
  • Roast for 20-30 minutes.
  • While the veggies are roasting, make the sauce.
  • Fry the onion, carrot and garlic and season.
  • Add the wine gradually and allow the alcohol to evaporate off.
  • Add chopped tomatoes and passata.
  • If you want a smoother sauce you can blitz using a handblender.
  • Cook the pasta with a drizzle of olive oil and a pinch of salt.
  • Combine the roasted veg with the sauce and serve!

 

Now, HIBERNATE!

Take care 🙂

 

 

 

 

 

 

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