With fall's official arrival late last month, now's the perfect time to try new recipes for the new season! Here are a few of our favorites:
1. Sweet Potato Casserole
A sweet and savory dish, this recipe makes a great choice on a crisp fall night. Below is everything you need to make Gayle's Sweet Potato Casserole recipe.
- 4 to 5 large sweet potatoes - baked, cooled and peeled
- 2 cups almond milk
- 1 cup maple syrup
- 3 tablespoons whole wheat flour
- 1/2 teaspoon Celtic Sea Salt
First, prepare a 9-inch baking dish with organic olive oil. Set aside. Heat your oven to 400 degrees.
Then, cut the cooked potatoes into 1/2-inch slices, and place them into the prepared dish. Set aside.
Place the almond milk, maple syrup, flour and salt in a large bowl and whisk together until fully combined. Pour mixture over the potatoes, then place the dish in the heated oven to cook for 35 to 40 minutes.
Once the time is up, remove the dish from the oven and let cool completely. Enjoy!
2. Rhonda's Basil Pesto Pizza
Pizza makes the perfect meal on a Friday night, and this healthy homemade basil pesto pizza recipe won't leave you feeling guilty. Did we mention it's so easy to make?
We recommend using our recipe for fresh, homemade basil pesto made with vegetarian cheese. Place the pizza crust on a pan with a light coating of extra virgin olive oil. Top the pizza with pesto, more vegetarian cheese and your preferred veggies. After baking, slice into quarters and distribute - each quarter slice is one serving.
3. Roasted Vegetable Stew
For a spoonful of wholesome and tasty, this roasted vegetable stew recipe combines a multitude of hearty vegetables that are delicious and nutritious.
- 5 small potatoes
- 1 large onion
- 1 large red pepper
- 1 medium carrot
- 1 small zucchini
- 1/4 pound sliced mushrooms
- 1/2 cup barley - or brown rice or lentils
- 2 cloves garlic, finely chopped
- 2 tablespoons extra-virgin olive oil
- 2 12 ounce cans Italian stewed tomatoes
- 1 14 ounce can vegetable broth
- 2 tablespoons fresh parsley
First, chop all fresh vegetables into small, bite-sized pieces. Toss with olive oil and prepare garlic, then place in a 12x9x2-inch glass baking dish.
Place vegetables under a broiler to cook for 15 minutes, stirring throughout to ensure they roast and don't burn.
In a saucepan, mix the roasted vegetables, stewed tomatoes, barley and vegetable broth. Boil, cover and let simmer for 20 minutes, or until all vegetables are full cooked through. Pour into serving bowls and garnish with parsley. Enjoy!