Fall weather is officially here and I’m excited because I get to share the fall recipes I’ve been working on. As much as I love summer and warm weather, I also love the comfort food that comes with the season change.
In my opinion, chicken pot pie epitomizes comfort food but can be a bit heavy. I decided to play around with a typical chicken pot pie recipe, lighten it up, and add in some fall flavors.
The filling is full of vegetables and is flavorful without being overly creamy. The crust is slightly more chewy than a typical pie crust, but I enjoy it because it feels more substantial and isn’t super oily.
This recipe is low mess since I made the filling in a large (12 inch) cast iron pan and threw the crust loosely on top before tossing it in the oven. If you don’t own a cast iron pan, you can still make this recipe by transferring ingredients into a pie dish and baking it.
I mentioned in a recent post that I’m working with Chēbē to create a few recipes using their baking mixes. I absolutely love their products because they’re versatile, grain free, and they taste great. I used their all purpose baking mix for the crust in this recipe and it worked wonderfully.
It was easy to work with and didn’t fall apart or crumble like some of the other crusts I’ve tried in the past. I have seen Chēbē products in Whole Food’s or you can order boxes through their website.
If you are looking for the perfect recipe to kick off fall with, give this a try!
Ingredients (Prep Time: 35 min. Total Time: 90 min. Serves: 6)
For the Crust:
- 1 package Chēbē All Purpose Baking Mix
- 1 tsp. baking soda
- 3 Tbsp. cold butter, cut into tiny cubes
- 2 eggs
- 2 Tbsp. milk
- 2 Tbsp. water
- In a medium mixing bowl whisk together Chēbē All Purpose Baking mix and baking soda.
- Using a fork, mash the butter into the flour mixture until it is crumbly and well incorporated.
- Add in eggs, milk and water and mix until stretchy and smooth. Form mixture into a ball. If the dough is a bit dry, add in more milk 1 Tbsp. at a time.
- Cut two large pieces of parchment paper and lay dough between them. Roll into a 12 inch round and place it in the freezer while you finish the filling portion of the recipe (leave it in between the parchment paper).
For the Filling:
- 3 Tbsp. olive oil
- 2 large carrots, diced
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 Tbsp. fresh sage, minced
- 3 cups butternut squash, cut into 1/2 inch cubes
- 4 cups shredded kale
- 1/4 cup gluten-free flour (I use cup4cup)
- 1 rotisserie chicken, shredded (about 3 cups)
- 4 cups chicken broth
- Salt & Pepper to taste
- Preheat oven to 400 degrees.
- In a large skillet, heat oil over medium heat. Add in onions and sauté until they start to soften, about 5 minutes. Once softened, add in garlic, sage, carrots, celery, and squash. Sauté until the celery begins to turn translucent, about 5 more minutes.
- Add in kale and sauté until it just starts to wilt. Sprinkle flour over the vegetables, stir until combined.
- Pour in chicken broth bring to a boil. Reduce to a simmer and stir constantly until it the mixture begins to thicken up, about 5 minutes.
- Once thickened, turn off the heat and add shredded chicken.
- Remove dough from freezer and peel off parchment paper. Lay dough round over the top of the filling mixture in the skillet.
- Place the skillet in the oven and bake for 35 – 40 minutes until the crust is golden brown and the filling is bubbly.
- Remove from oven and allow the pie to cool for 15 minute before serving. Enjoy!
I am currently about 1/3 of the way through my first Whole 30. At the end of the month, I am going to post a bunch of tips as well as more about my experience with the challenge. For now, I have a recipe that I came up with last week for a curry chicken salad.
I made a big batch of it last Sunday and had it multiple times during the week. It was a nice break from some of the more plain meals I have been making and was very flavorful and filling.
This recipe makes about 8 hearty servings and is completely compliant. Just make sure you check the labels on all of your ingredients. If you prefer, you can easily swap the almonds for cashews or pecans. This would also be delicious with fresh grapes instead of raisins I just didn’t have the patience to cut a bunch of grapes in half.
If you’re not doing Whole 30 this is still a great dinner idea, you just don’t need to be as worried with the mayo that you use.
Ingredients (Serves: 8):
- 2.5 lbs chicken breasts
- 2 tbsp. olive oil
- 1 ½ cup compliant mayo (either primal kitchen or homemade)
- 3 Tbsp. mild curry powder
- ¾ cup raisins
- 2/3 cup diced celery
- 2/3 cup diced carrots
- 2/3 cup diced red onion
- 1 ½ medium apples chopped (I used gala)
- ½ cup slivered almonds
- Salt to taste
- Preheat your oven to 425 degrees. Toss chicken breasts with olive oil, salt and pepper. Bake, depending on thickness, for 12 – 15 minutes until cooked through. Set aside and allow to cool off.
- In a large mixing bowl combine mayo and curry powder. Add in raisins, celery, carrots, red onion, apples, and almonds.
- Once chicken has cooled off, either shred or cut into small cubes. Mix in with vegetables and mayo until combined. Season with salt and pepper to taste.
- Refrigerate at least 3 – 4 hours or overnight before serving.
- Serve with lettuce cups of either romaine or butter lettuce to make wraps.
Veggie soup is always such an easy, flexible meal to throw together and it’s especially nice because you can basically make it with any veggies you have in the fridge. I really nailed it with this combination of vegetables and spices but you can easily swap out anything I used for another veggie you may have laying around.
This recipe makes a ton of soup so I would anticipate to have a lot of leftovers if you make it. The good news is, it keeps really well in the fridge and re-heats nicely because I didn’t add any noodles or rice directly into the soup when cooking. I would highly recommend making noodles, rice or quinoa on the side and adding them in when you reheat the soup. That way, they won’t get all soggy and break down in the fridge.
I made this last Sunday and we had it for lunches and dinners throughout the week. It’s a very hearty soup and isn’t super brothy, which I prefer because it’s more filling. It was amazing with a bit of pesto and vegan cheese or nutritional yeast on top.
Spicy Veggie Soup (Prep Time: 30 min. Cook Time: 30 Min. Serves: 8)
- 2 Tbsp. olive oil
- 1 yellow onion, diced
- 4 carrots, sliced
- 4 stalks celery, diced
- 3 cloves garlic, minced
- 4 roma tomatoes, diced or one can diced tomatoes
- 1 red pepper, diced
- 1 cup asparagus, cut into 1 inch pieces
- 1 green pepper, diced
- 1 leek, diced
- 4 small yellow potatoes, cubed
- 3 cups, kale cut up, stems removed
- 1 tsp. red pepper flakes
- 2 tsp. Italian seasoning
- 8 cups vegetable broth*
- 1 can cannellini beans, drained
- 1 can garbanzo beans, drained
- Salt & Pepper to taste
- 1/4 cup basil, chopped (optional)
- Cooked noodles, rice or quinoa (optional)
- Pesto sauce, vegan cheese or nutritional yeast for topping (optional)
- In a large pot, head olive oil over medium high heat. Add in onion, carrots, and celery and sauté for a few minutes until they start to sweat and soften a bit. About five minutes.
- Add in garlic, diced tomatoes, red pepper flakes, and Italian seasoning, salt and pepper and sauté two or three minutes until tomatoes cook down a bit.
- Add red and green peppers, and leek and sauté one or two more minutes.
- Pour in broth and bring to a boil. Once boiling, add potatoes, asparagus, and both cans of beans.
- Reduce heat to medium, medium-low and simmer until potatoes are soft. About fifteen minutes.
- Turn off heat and stir in kale and basil.
- Pour over cooked rice, quinoa or bullion and top with pesto, nutritional yeast or cheese. Enjoy!
For broth I use vegan bullion and dilute it according to the package’s instructions, it tends to be much cheaper.*
This weekend, Josh and I did a belated Valentines day dinner. Last year for Valentine’s day I made us a a non-vegan Italian dinner but since we switched to a plant-based diet this year, that was no longer an option. I did some digging around and found The Minimalist Baker’s Eggplant Lasagna Roll-Ups. They are filled with a tofu based, vegan ricotta and nestled in marinara sauce. I cannot recommend her recipe enough, and if you are looking to make a delicious, date-night meal I would highly suggest trying it. I pretty much followed her recipe exactly but I served the roll-ups with pasta and a salad I did make my own marinara sauce.
Marinara is a simple recipe in terms of ingredients but, for it to taste best, it does need to simmer for a while. The longer you cook it down, the more the flavors come together. If I have time, I will even make the sauce the night before I need it and put it in the fridge overnight. It’s honestly surprising how much more flavorful it gets as you let it sit.
It is one of my favorite recipes and I’ve been making it for years. Every time I make Italian food, this is my go-to sauce and I am really excited to share the recipe.
Ingredients (Prep Time: 10 min. Total time: 40 Min. Serves: 5):
- 2 tbsp. olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp. dried oregano
- 1/2 tsp. crushed red pepper (optional)
- 29 oz. can crushed tomatoes
- 14 oz. can tomato sauce
- 1/2 tsp. sugar (coconut sugar or agave would work also)
- 1/3 cup fresh basil, chopped
- 1/3 cup fresh parsley, chopped
- salt and pepper to taste
- In a large saucepan heat olive oil over medium heat. Once hot, add in onion and sauté until softened (about 5 minutes).
- Add in garlic, oregano, crushed red pepper and cook until fragrant and garlic softens.
- Reduce heat to low, add crushed tomatoes, tomato sauce and sugar. Stir and let simmer for at least 25 minutes (up to an hour if you have time)* stirring every once in a while to make sure nothing is sticking to the bottom of the pan.
- Stir in chopped basil and parsley and let sit for 5 minutes.
- Put this sauce on whatever your heart desires, dip bread in it, have it plain with pasta, or use it for a fancy schmancy date night meal.
*The longer you can let the sauce simmer the better. If I have time, I will let it simmer for an hour. It lets the sauce thicken and the flavor develop.
Last night, I found a perfectly ripe mango that I completely forgot about in the fruit bowl on my fridge. I threw two bananas in the freezer and went to bed excited try out a new smoothie recipe for breakfast. Yes, I lead a very exciting life, I know. Anyways, the smoothie turned out to be delicious. The mango was so sweet and frozen bananas made it perfectly creamy.
What really made it unique and flavorful was turmeric. Turmeric is aromatic and smells a bit like spicy orange. It has a pungent, earthy taste, is sweet and bitter at the same time, and pairs really well with ginger. It’s also known for it’s anti-inflammatory properties as well as a slew of other health benefits, so I try to throw it into recipes as much as possible. I also try to take a turmeric supplement whenever I remember, but I’ll save that for another post.
This smoothie makes for a filling, treat-like breakfast. It is naturally very sweet, I threw a date in mine but you can absolutely leave it out and it will still be delicious. I also love to throw flax seeds in everything because they are essentially flavorless but are full of heart-healthy fats and fiber. If you don’t have any on hand you can omit them as well. The recipe below makes 2 large smoothies.
I hope you enjoy this as much as I did!
Turmeric Mango Smoothie (Total time: 7 Min. Serves: 2)
- 1 Large Mango, peeled and cut in chunks
- 2 bananas, cut up and frozen
- 1 cup dairy-free milk (I used cashew)
- 1 date (omit if you want it less sweet)
- 1 Tbsp. ground flax
- 1/2 tsp ground turmeric
- Pinch of ground ginger
- 5 or 6 ice cubes
*Optional toppings: hemp seed, coconut flakes, granola, and natural peanut butter all go great with this!
- Toss all ingredients into a blender and blend on high speed until well incorporated.