Butternut Squash Bisque
Who doesn’t crave for flavorful soups in those chilly, Fall/Winter days. This butternut squash bisque is so creamy and delicious, perfect for a comforting and healthy meal or a beautiful touch to your Thanksgiving table!
What sets this soup apart from others is the infused flavors of cinnamon, lime juice, lemongrass and ginger! Delicately adding the crispy mistake mushrooms, broccoli micro-greens and toasted pumpkins seeds elevates this soup to a whole new level. Not to miss the gorgeous orange hue and vibrant garnishes that pleases the eye and makes its so festive.
An easy and lusciously delicious soup you have to try if you haven’t already this Fall? Making a big batch for parties and let your guest add their garnishes is also a super fun idea! What a perfect complement to autumn leaves and first snowfalls!
Vegan Dal Makhani
A favorite dish of every Indian household – Dal Makhni. This staple of North Indian cuisine can be found in Indian street-side diners to high-end restaurants. As a North Indian, I have many memories of enjoying this savory dish growing up in India. But after turning vegan, I missed Dal Makhni because it is traditionally cooked with large amounts of butter and heavy cream. I decided to re-invent this special dish without using the heavy amounts of dairy – the question was, will it still retain that rich, creamy, and flavorful profile? I think you will be amazed at how great dairy-free Dal Makhni can be!
This Dal Makhani is made with only 1 tbsp vegan butter and garnished with vegan creamer. The secret to the great taste is cooking the dal slowly for long periods of time letting the flavors of garlic, ginger, and dry fenugreek leaves permeate the dish. Paired with crispy Laccha Paratha (layered Indian bread) and Tandoori Aloo, I am transported back to the streets of Punjab. Try this vegan version of Dal Makhni and fall in love with Northern India!
Vegan Ricotta Shells with Creamy Pumpkin Sauce
Ricotta stuffed shells with a creamy pumpkin sauce is a perfect dish when you are craving Italian food and fall flavors together. Easy and creamy homemade vegan ricotta is delicately filled in the brown rice shells and baked in the pumpkin sauce that is so delicious and comforting!
The inspiration behind this dish came from our love for pastas and pumpkins. Every fall season, we try to experiment vegan dishes incorporating diverse root vegetables and different kinds of squashes. While we absolutely love pumpkin in desserts and coffee, this is a great savory version perfect to serve on weekday dinners or saturday nights!
Happy Fall y’all!