Fall Inspired Kale Salad and Pumpkin Risotto

This kale salad is one of my staples, especially in the fall.  There's something so beautiful about it that makes it a great side dish during the holidays.  You can get creative and make many variations of it. Fall Inspired Kale Salad

Serves 4-6 people

Dressing:

1/4 cup apple cider vinegar

1/4 cup honey

1/4 cup dijon mustard

2 cloves garlic, minced

1/2 cup olive oil

Whisk together ingredients. You shouldn't need all this dressing for this recipe, so dress to your taste preference and save the rest for later.

Salad:

1/4 med/large red onion sliced thin

1 tbsp apple cider vinegar

1 apple, diced small or 1 persimmon sliced into 1/2 moons

Incase you're wondering, this is a persimmon.  So delicious!

2 bunches kale, destemmed and chopped into bite-sized pieces

1 pomegranate, seeds removed

1/2 cup cooked black (forbidden) rice, cooled

1/4 cup pumpkin seeds

Directions:

• Soak the sliced red onions in water with the tablespoon of apple cider vinegar for at least 15 minutes.  This will help break down the onions and remove their bite.

• If using apple, soak the diced apple in water with a splash of lemon juice for at least 15 minutes.  This will soften the apple a bit and ensure that it doesn't brown.
• In a large bowl massage the dressing into the kale.  Really work the kale good so that it is easy to chew.  Slowly add the dressing until it's dressed to your taste preference.
• Once the kale is nice and broken down add the apple or persimmon, pomegranate seeds, black rice, and pumpkin seeds.  Mix well and taste, you may need to add more dressing.  Serve and enjoy!

Vegan Pumpkin Risotto

Adapted from Vegan Yack Attack

Serves 4

Ingredients:

1-2 tablespoons dairy-free "butter"

1 med/large white onion, diced

2 cloves garlic, minced

1 1/2 cup pumpkin puree

2 1/2 cup vegetable broth

1 cup unsweetened almond milk

1-2 tablespoon curry power (to your taste preference, I started with a lot less and kept adding until it reached my desired taste)

2 tablespoons nutritional yeast

1/4 teaspoon ground cinnamon

Pinch of nutmeg

1 tablespoon tamari (gluten-free soy sauce)

1 cup arborio rice

Salt and cayenne pepper, to taste

Directions:

• In a large pan, melt the "butter" over medium heat.  Add the onions and sauté until soft.
• Add garlic and sauté for another minute.  Add the pumpkin puree and warm it for a couple minutes.
• Add the broth, milk, curry powder, nutritional yeast, cinnamon, nutmeg, and tamari. Stir until thoroughly mixed.  Heat to a simmer and then add the rice.  Stir often to make sure the rice doesn't stick to the bottom of the pan.
• Continue to stir until the rice is cooked through and most of the liquid is absorbed, this will take around 20 minutes.  Use additional broth, if necessary.
• Add the salt and cayenne, to taste.

I am such a festive person and it made me so happy to make this meal on Halloween.  Ahhh I love fall!!!  I also made the Vegan Pumpkin Bars for dessert, which was icing on the cake. Hope you guys can find the same level of gratification in this fall meal as I did.

GF, Vegan Pumpkin Chocolate Chip Bars

This is a fall favorite of mine that I was introduced to three years ago.  This recipe is amazing! It will stand up to any healthy food critic.  Have some fun!

Gluten-Free, Vegan Pumpkin Bars

Adapted from VegNews

Yields: 20 bars

Ingredients:

3 cups gluten-free oat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 cup canned pumpkin

1/2 teaspoon baking powder

1/2 cup coconut oil, melted, plus more for the pan

1 - 1/2 cups maple syrup (agave also works for a cheaper option, but I enjoy the maple syrup better or a mix of the two)

1 tablespoon vanilla extract

1 - 1/2 cups chocolate chips (I buy vegan chocolate chips, but buy what works for you)

Directions:

1. Preheat oven to 375 degrees and lightly oil a 9 x 13-inch baking dish.
2. In a medium bowl, whisk together flour, baking soda, salt and cinnamin.
3. In a large bowl, mix pumpkin with baking powder. Add oil, maple syrup / agave, and vanilla. Mix thoroughly.
4. Mix the dry ingredients in with the wet ingredients. Add chocolate chips and stir.
5. Pour batter evenly into pan. Bake 18 minutes and let cool.

This is super easy and delicious. I hope you enjoy.

Vegan "Cheesy" Potato Leek Soup

This dreary fall day inspired me to cook up some delicious comfort food. Hope you enjoy! Vegan "Cheesy" Potato Leek Soup

Yields: ~6 cups

Ingredients:

Olive oil

4 stalks celery, diced small

1 medium / large yellow onion, diced small

1 large carrot, diced small

1 large leek, cut in half and sliced thin

2 large white potatoes, peeled and diced small

2 large cloves of garlic

4 cups vegetable broth

A dash of nutmeg (this is the secret ingredient folks!)

1/2 cup nutritional yeast

Cayenne, to taste

Salt, to taste

Directions:

Coat the bottom of a stock pot with olive oil and warm up over medium / high heat.  When the oil is hot add the celery, onion, carrot, leek, and potato. Sauté until the onions are clear and potatoes are soft.

Use a wooden spoon to continually scrape the flavor that sticks to the bottom so it doesn't burn; you may need to add some broth to keep it from sticking.  Add garlic and sauté for another minute or two.

Poor in the vegetable broth and simmer until warm and vegetables are cooked through.  Add the nutmeg (you don't need much), nutritional yeast, cayenne, and salt.

In batches, process the soup in a blender until smooth.  Add back to the stock pot and readjust seasoning (the flavor will change once blended).  Serve and enjoy!

The Best Frickin' Almond Milk

I had the privilege of working underneath the raw creative genius, Diane Combs, in a raw kitchen at a retreat center in Washington State.  The two of us clicked instantly, bonding over our passions for health, our quickness to giggle, and our love and support of one another.  In the few months I lived and worked with her she taught me so many things and there are many times I think of her when playing in my kitchen.  This is one of her recipes; I hope you cherish it as I do. Love you, Di! xo

Raw Almond Milk

By Diane Combs "The Raw Auzzie"

1 cup almonds, soaked overnight

4 cups water

1 tbsp coconut oil

A pinch of sea salt

3 pitted medjool dates

1 tsp vanilla extract, optional

 Drain and rinse your soaked almonds.  Add almonds, water, coconut oil, sea salt, dates, and vanilla to a blender.  Blend until almonds have sufficiently broken down.  Using a nut milk bag, cheesecloth, or a fine mesh strainer strain out the almond pulp saving the almond milk.  The almond pulp can be used in baking recipes such as cookies, breads, and granolas.  Get creative! Now you have the most delicious almond milk for drinking, cereal, cooking, etc.  Enjoy!

In the cold months I like to use this recipe to create vegan hot chocolate and chai.  Today I even tried this new recipe for Vegan Hot Pumpkin Milk... so good!