Coming home on a cold and dark, fall evening can be horrible. But these recipes are a great excuse to get your friends around, snuggle up and watch a film, with some great tasting food. Here are three delicious, vegan recipes for you to share with your friends. The pudding is also gluten-free!
Appetizer – Butternut and Apple Soup
A delicious new take on carrot or pumpkin soup, this is rich and creamy with a sweet tang, brimming with indulgent fall flavours.
Ingredients
- 1 ½ lbs butternut squash, peeled and cubed
- 2 apples, peeled and cubed
- 2 cups water
- ½ onion, diced
- 2 green onions, finely chopped
- 1 bunch of thyme sprigs
- ¼ cup coconut milk
Method
In a large pot, put all the ingredients except the coconut oil and bring to the boil on a high heat, stirring twice. Reduce the heat to medium and cook until the butternut squash is tender, which will take around 20 minutes. Remove from the heat and extract the thyme. Put the soup into a blender and puree until combined and smooth. Put it back on the stove and add the coconut milk and stir, for another 5 minutes. Serve up with some croutons or toasted bread and you are good to go.
Found on: Jessica in the Kitchen
Main Course – Red Lentil Curry
Now the soup has warmed you up, it’s time to move onto a hearty curry recipe. It is all made it one pot, plus any leftovers can be frozen (but it’s too delicious to not eat it all). It only takes 15 minutes to prep, so plenty of time to get snuggled.
Ingredients
- 2 tbsp coconut oil
- 2 white onions, diced
- 14 oz fresh tomatoes, diced
- 1 tsp sea salt
- ¼ tsp ground black pepper
- 3 garlic cloves, minced
- 1 tsp minced ginger
- 2 tbsp garam masala
- 1 tsp curry powder
- 1 tbsp red curry paste
- ¼ teaspoon cumin
- 1 cup dry red lentils, rinsed
- 2 cups water
- 13.5 oz coconut milk
- 1 lime
Method
Heat the coconut oil in a large pot on a medium heat. Add the onions and tomatoes, sea salt and black pepper. Reduce the heat to medium and allow to cook until the juice releases from the tomatoes, and the onions are soft. Add the rest of the dry ingredients and stir to ensure it is thoroughly combined. Then add in the water and coconut milk, continuing to stir. Bring it to boil and reduce to medium-low and simmer for 35 minutes. Stir occasionally to ensure it doesn’t stick and taste to ensure it is seasoned to perfection. Remove and allow to cool before serving.
Found on: Jessica in the Kitchen
Dessert – gluten-free carrot cake
It’s always someone’s birthday somewhere, therefore, always the perfect excuse to have cake. Why not indulge in this vegan and gluten-free carrot cake. It is delicious and you definitely won’t taste the difference from a regular carrot cake. A perfect way to finish off a dinner party, whilst watching a film or the latest Netflix series.
Ingredients
- 3 flax eggs
- ⅓ cup melted coconut oil
- ¼ cup maple syrup
- 1 cup unsweetened applesauce
- ½ cup brown sugar (or coconut)
- ¼ cup coconut sugar
- 1 tsp sea salt
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 cup unsweetened almond milk
- 1 ½ cup grated carrot
- 1 ½ cup almond flour
- 1 ½ gluten-free flour
- ¾ cup raw walnuts, chopped
- Frosting of your choice
Method
Preheat the oven to 350’ F, grease 3, 6-inch round pans and dust with flour, then set aside. Prepare the flax eggs and add the oil and maple syrup, whisking to combine. Continue to whisk whilst adding the applesauce, sugars, salt, baking soda, baking powder and cinnamon. Stir in ¾ cup almond milk, grated carrot, almond flour and gluten-free flour. The batter should be thick but pourable, therefore, attain the right consistency by adding the remaining almond milk. Add the walnuts and stir. Divide evenly amongst the pans and cook for 40-50 minutes, achieving a golden brown top. Remove from the oven and in the meantime make your favourite frosting, any recipe will be good.
Found on: Minimalist Baker
Whether it is a celebration, fancy dinner or a simple fall evening, these delicious recipes are certain to be enjoyed by everyone. They are simple to make and fast, maximising the time with your guests. So plate up and enjoy.