Favorite Fall Recipes

Favorite Fall Recipes

Stuffed Pepper Soup


  • 2 roughly chopped bell pepper
  • half of a diced onion
  • 4-7 garlic cloves minced
  • 3/4 cup of white rice
  • 1 can of black beans drained and rinsed
  • 2 tomatoes diced
  • 2 cubes of 'not-beef boullion' OR sub water for vegetable broth + tomato paste + worcheshire sauce
  • 4-5 cups of water
  • 1 package of spicy impossible sausage. Cook in a pan before adding to soup.
  • 1/2 tbsp salt
  • 1 tsp cumin
  • 1 tbsp oregano
  • 1 tbsp all purpose seasoning
  • pepper to taste
  • optional toppings: vegan cheese, dairy-free sour cream, lime wedges



In either a pot or pressure cooker, add olive oil and the garlic ad onions. Cook till fragrant.

Add all vegetables and seasoning and let cook for about 5 minutes. Add 4-5 cups of water, not-beef bouillon, rice, and cooked impossible sausage.

Let cook on medium-low for about 1 hour. Serve with optional toppings listed above. Enjoy!


Tofu Gochujang Soup


  • 1 package of tofu, drained, pat dry and cubed
  • 1-2 tbsp corn starch
  • 3 garlic cloves
  • 2 tbsp of gochujang 
  • 1 tbsp miso
  • 1/4 cup of liquid aminos
  • 1 tbsp of worcheshire 
  • fresh thai basil + mint
  • salt + pepper to taste
  • 1 tsp chinese 5 spice
  • 1/2 tsp cumin
  • 1 tsp all purpose seasoning
  • 1 package of pad thai rice noodles
  • 1/2 red onion cut into half moons
  • some sort of green (chard or bokchoy is recommended) 
  • sesame or olive oil
  • 5 cups of water

Recommended additional toppings: bean sprouts, roasted peanuts, peeled carrots.


Preheat oven to 425. 

Start your tofu first. Onced it is cubed, add chinese 5 spice, cumin, salt purpose seasoning and a little bit of your liquid aminos. Toss to cover and then add corn starch and drizzle with sesame or oilve oil. Gently mix. 

Spread onto a baking sheet lined with parchment paper and bake for 25 minutes or until outside turns golden.


In a pot, cook garlic until fragrant. Add your water, dash of oil and pinch of salt to a pot. Bring to a boil. Add onions, gochujang, worcheshire, liquid aminos, and miso. Mix well. Let Simmer for 15 minutes. Add your noodles. Cook until noodles are soft. Add greens last. Cook for 5-8 minutes. 

Once tofu is done, set aside and add as you bowl the soup so it remains sort of crispy!

Serve with lots of fresh basil and mint on top.



50/50 Baked Spaghetti


  • 1 package of spaghetti of choice, cooked & rinsed
  • 1 spaghetti squash, halved
  • 1 tomato, diced
  • 1 green bell pepper, diced
  • 1/2 onion, coarsely chopped
  • 1 packed of baby bella mushrooms, chopped
  • 1/2 jar of your favorite marinara sauce
  • 1 container of vegan parm (I love Follow Your Heart parm from their shaker for this) or sub with cheese if you eat dairy
  • salt + pepper
  • 2 tbsp italian seasoning
  • 1 tbsp all purpose seasoning
  • 1 whole package of fresh basil
  • optional: add some egg replacer or cornstarch for a true "baked together" feeling
  • Optional additions you can add if you have stuff to get rid of in the fridge: Zucchini, cherry tomatoes, spinach, carrots, green beans



Coat spaghetti squash with olive oil, half of the all purpose seasoning, 1 tsp of pepper 1 tsp of salt and half of the italian seasoning. Bake on 450 for 30 minutes or until soft.

While that's cooking, cook your spaghetti noodles if you haven't already, drainn and rinse when done. Add to a large bowl.

Prepare all your veggies and add to the same large bowl. When the spaghetti squash is done, empty the shells using a forks to pull it like spaghetti. Add to the large bowl.

Add the rest of your seasoning, half of your cheese, the tomato sauce, the optional cornstarch/egg replacer and gently stir it all together.

Add to a greased pan and top with remaining cheese. Cover with tin foil (Don't skip that step.) Bake on 425 for 45 minutes. Freezes for up to a month! 



Sweet Potato Cranberry Salad


  • 2 sweet potato (peeled optional) and cubed
  • 1/4 cup of craisins
  • 2 tbsp of sugar
  • 1 tbsp butter
  • 2 cups of arugula spinach mix
  • 1/4 red onion thinly sliced into half moons
  • 1 cup of butter beans drained & rinsed
  • 1 lemon, juiced
  • 3 tbsp of FRESH dilll
  • about 1/4 cup of olive oil
  • salt + pepper
  • sliced almonds for topping



Cook your cubed sweet potato by tossing it in a little olive oil, salt + pepper to taste and spreading evenly on a baking sheet. Bake on 400 for 20 minutes or until they begin to get a crispy coat.

Once cooked, set aside to cool.

Lightly grease a pan and heat to medium. Add craisins, butter and sugar. Cook until craisins full coated and sugar is melted. Set on a plate to dry.

Take your drain and rinsed beans and add a couple tbsp of olive oil, salt pepper to taste, half of the lemon juice and the dill. Stir.

Add greens to a large bowl. Toss with remaining lemon juice, salt + pepper to taste. Add your onion, cooked craisins and sweet potatoes. Toss again, Top with dill beans and dig in!


Cranberry Walnut Quinoa 


  • 3/4 cup of quinoa
  • juice of a lemon
  • 1/4 cup of craisins
  • 1/4 cup of walnuts
  • 2 tbsp brown brown sugar
  • 1 cup of spinach
  • 1/2 cup of diced carrots
  • 1/4 cup of diced red onion
  • salt + pepper to taste
  • olive oil



Bring 2 cups of water to boil. Add quinoa, dash of salt and olive oil. Cook until done, fluff with a fork and add lemon juice, craisins and red onions. Stir. Cover but remove from heat.

Prepare the walnuts by heating them in a skillet with some olive oil OR coconut oil. Add the brown sugar. Coat & cook for 7 minutes on medium then set aside.

Rinse pan, return to heat. Cook carrots with salt and pepper for 10 minutes.

Just before serving, add carrots and walnuts to quinoa mixture.

Plate with spinach on the bottom and quinoa mixture on top. Enjoy!

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