It’s rain season, once again, here in Vancouver. With the cold, dreary weather, I’ve been craving warm, cozy, comfort food -soup, baked goods, and all things pumpkin. Seeing the assortment of in-season items at the grocery store has inspired me to put together a ‘menu’ of recipes I want to make this fall (yes, there is such thing as healthy comfort food!).
A seasonal classic. This soup is so creamy (yet has no cream). After a long day and a rainy commute, there’s no better feeling than coming home to warm soup.
I haven’t cooked with spaghetti squash before because I’ve always been skeptical that it would never truly replace my beloved pasta. This recipe might just be a gamechanger.
I found this recipe in the cookbook, The First Mess, which is filled with hearty, plant-based meals. This stew has carrots, sweet potatoes, crushed tomatoes, chickpeas and an assortment of spices.
A medley of french lentils, roasted carrots, yams, & beets, crumbled goat cheese and a drizzle of poppy seed dressing.
What would autumn be without at least one pumpkin recipe (or two)? These maple pumpkin muffins with hints of cinnamon and nutmeg make the perfect midday snack.
Breakfast is the meal I tend to spend the least amount of time on -I often find myself eating the same breakfast almost every day. To switch things up, I plan to try these pumpkin spice pancakes from Minimalist Baker.
And last but not least…dessert. With a tart apple filling and almond & oat crust, these bars are described as “apple crisp and apple pie and apple strudel all wrapped into one”!