Ask The Board – Seasonal Recipes

This month, we ask the DPMR board members to share some of their favorite fall recipes. Yum!

Renee Jacobs: I’ve been fantasizing about pumpkin pie for weeks now, one of my favorite holiday treats. But typical pumpkin pie is loaded with common allergens (dairy, eggs, wheat…), so one of my favorite holiday treats is usually on my naughty list unless I make it myself! I managed to find an amazing gluten-free, vegan pumpkin pie recipe that I turn to over and over again on MinimalistBaker.com. Your gluten free / vegan friends will thank you, and everyone else won’t know the difference!

Aude Hofleitner: Not sure if it counts as seasonal recipes but I just came across this new book from Brandon Leonard 😉
https://semi-rad.com/product/15-second-recipes/

Angela Stark: For holiday recipe, this is a plant based white chocolate torte that is very festive: https://www.mynewroots.org/site/2020/12/white-chocolate-peppermint-torte/

Kathy Hess-Slocum: My favorite recipe for winter weather, Eggplant Shakshuka

• 1 large, firm eggplant (about 1 lb.), diced
• Salt
• 3 tablespoons olive oil
• 1 onion, chopped
• 1/2 cup pitted Greek green olives, coarsely chopped
• 1 small fresh red Chile (I don’t usually add this)
• 4 cloves garlic, sliced
• 1 teaspoon each ground coriander, ground cumin and paprika
• A pinch of ground cinnamon
• 1 can (15 oz.) tomato sauce or about 2 cups tomato puree. I have also used roasted tomatoes
• 1/2 tablespoon harissa paste or hot sauce
• 4 large organic cage-free eggs
• 1/3 cup fresh cilantro leaves, coarsely chopped
• Warm pita or naan bread

Sprinkle the eggplant with salt and let drain 10 minutes.
In a large skillet with a lid, heat the oil over medium-high. Add the onion, olives, chile, garlic and spices. Cook, stirring often, until the onion softens, about 5 minutes. Add the eggplant and 1/4 -1/2 cup water; partially cover and cook, stirring occasionally, until softened, about 10 minutes. Stir in the tomato sauce and harissa. Using the back of a spoon, make 4 evenly spaced wells in the eggplant mixture. Crack the eggs, then pour one into each well. Reduce the heat to medium. Cook until the whites are set, about 5 minutes. Spoon the shakshuka into 4 shallow bowls; top with cilantro. Serve with the pita or naan.

Diane Frederic: My Every-Morning Nut Butter recipe:

• 2 cups whole almonds
• 1/3 cup raw sunflower seeds
• 1/4 cup hemp seed hearts
• Place on a cookie sheet and toast at 350 for 10 min.
• When cool place in a food processor and chop for about 1 min.
• Add:
• 1 Tbs coconut oil
• 1 tsp cinnamon
• 1/2 tsp sea salt

Turn on food processor to continuously blend. You will see a change in consistency from crumbs to clumps. Mix will slow and form a ball but will eventually thin. This part can take about 5+ min. Process until smooth.

Meggie Inouye: A family favorite Fall recipe from the Run Fast, Cook Fast, Eat Slow recipe book by Shalane Flanagan and Elyse Kopecky

SUPERFOODS SOUP

Ingredients:

• 2 Tbs olive oil
• 2 carrots, peeled, diced
• 2 celery stalks diced
• 1 yellow onion, diced
• 2 tsp fine sea salt
• 2 Tbs curry powder
• 1 sweet potato (yam), unpeeled, diced into 1/2″ cubs
• 1 can (13 oz) unsweetened coconut milk
• 1 can (15 oz) garbanzo beans
• 3 cups chopped chard
• Juice of 1 lime

Heat the oil in a large pot over medium heat. Add the carrots, celery, onion, and salt and cook stirring occasionally until softened but not brown (about 5 min). Add the curry powder and cook, stirring continuously for 30 seconds being careful not to let the spices brown.

Add 5 cups of water, sweet potatoes, coconut milk, tomatoes, and garbanzo beans. Bring to a boil, then reduce heat, and simmer covered, stirring occasionally, until the sweet potatoes are soft, abou 20 min.

Stir in the chard and simmer until just wilted. Turn off the heat and stir in lime juice. Taste and add more salt and lime as needed.

Jack Macy: Simple potato recipe (Steve Woo first turned me onto it!): https://youtu.be/51bOGOkfBLQ

Briana Jaskot: I love Minimalist Baker for all kinds of recipes! All of her recipes meet the following criteria: One bowl, 10 ingredients or less and 30 minutes or less to prepare. She has an entire Fall section of great recipes, but I just made her Pillowy Pumpkin Snickerdoodle Cookies and they were AHHHmazing.