Paige Becker, Senior
If you’re looking for new and healthy recipes to start your fall of 2020, you’ve come to the right place! When going to the grocery store, some yummy, fall produce options to think about buying are apples, basil, broccoli, brussel sprouts, carrots, cauliflower, grapes, kale, pumpkin, squash, and sweet potatoes. In the following recipes, you will learn how to make a tasty meal for breakfast, lunch, and dinner!
If you’re a big pancake fan, you will definitely want to try out these incredible apple pancakes. If you have an extra 20 minutes in the morning these are perfect because they take 10 minutes to prep and 10 minutes to cook. To make apple pancakes you will need: a three-fourths cup of applesauce, two eggs, one-fourth cup of almond milk (or any milk of choice), one teaspoon of vanilla extract, one and a half cups of old-fashioned rolled oats (gluten-free if preferred), two teaspoons of baking powder, one teaspoon of cinnamon, one-fourth teaspoon of allspice, one-fourth teaspoon of nutmeg, one-fourth teaspoon of salt and a one tablespoon of pure maple syrup. First, add all the ingredients into a blender and blend for 30 seconds to a minute, or until the mixture is smooth. If the batter seems too thick, add a tablespoon of milk until it is the correct consistency. Keep the batter in the blender while you heat up the pan. Put a light layer of coconut oil, olive oil, or vegan butter on the pan over medium heat. Once the oil or butter is sizzling and the pan is hot, add one-third cup of batter on the pan for each pancake. Cook the pancake on one side for two to four minutes, or until you see bubbles on the edges and they are slightly puffy. Flip the pancakes until the other side is golden-brown. If your pancakes are cooking too quickly and the start to burn, turn the heat to low. If your pancakes start smoking, turn off the heat, wipe the oil/butter out with a paper towel, and put new oil/butter in the pan. This recipe makes 6 pancakes total.
For lunch, a Vegan Pecan Apple Chickpea Salad Wrap with a creamy maple dijon tahini dressing is a must have! This recipe takes 15 minutes to prep and 15 minutes to cook totaling at 30 minutes. The ingredients you will need for the salad are: one (15 ounce) can of chickpeas, rinsed and drained, one cup of small diced organic honeycrisp apples (from about 1 small to medium honeycrisp apple), one-third cup of coarsely chopped raw or toasted pecans, one-third cup of dried tart cherries, one stalk of diced celery, two tablespoons of chopped flat-leaf parsley (cilantro would work as a substitute), and one-fourth cup of chopped green onions. The ingredients you will need for the dressing are: three tablespoons of tahini, two teaspoons of pure maple syrup (honey works as a substitute), one teaspoon of dijon mustard, one teaspoon apple cider vinegar, one-fourth teaspoon of garlic powder, one-fourth teaspoon of salt, lots of freshly ground black pepper, and two to three tablespoons warm water, to thin the dressing. The ingredients you will need for the wrap: three large spinach tortillas (or tortilla of choice), three to four cups of organic spinach, and three-fourths cup of shredded carrots. First, mash the chick peas in a bowl with either a fork or a masher, then add the rest of the salad ingredients. Get a separate bowl to make the maple dijon tahini dressing. Add all the dressing ingredients above and mix until it is creamy. If your dressing is too thick, add a small amount of water. Next, add the dressing to the salad bowl. Lastly add about one cup of spinach, and one-fourth cup of shredded carrots to the wrap. Add one-third of the salad on top of the wrap. Fold in the ends of the wrap, roll it, and secure with a toothpick. This recipe should make three large wraps.
If you’re looking for a dinner option, this turkey chilli recipe might be for you. This recipe will take 10 minutes to prep and 45 minutes to cook, which will take a total of 55 minutes. The ingredients needed are: two teaspoons of olive oil, one chopped yellow onion, three minced garlic cloves, one medium chopped red bell pepper, one pound of extra lean ground turkey, four tablespoons of chili powder, two teaspoons of ground cumin, one teaspoon of dried oregano, one-fourth teaspoon of cayenne pepper, one-half teaspoon of salt, one (28-ounce) can of diced tomatoes, one and one-fourth cups of chicken broth, two (15 oz) cans of dark red kidney beans, rinsed and drained, and one (15 oz) can of sweet corn, rinsed and drained. Some toppings include cheese, avocado, tortilla chips, cilantro, and sour cream. First, put the olive oil in a large pot over medium heat. Then add in onion, garlic and red pepper. Saute this for five to seven minutes and stir often. Break up the ground turkey, add it to the pot, and cook until it is not pink. Next, add your spices and stir for 20 seconds. After that, add in tomatoes, chicken broth, kidney beans and corn. After that boils, turn down the heat to let it simmer for 30-45 minutes. Add salt if necessary. This recipe serves six, one and a half cup servings.
Next time you are thinking about trying something new to eat, think about the apple pancakes, the vegan pecan apple chickpea salad wrap, or the turkey chilli. They are all delicious and healthy options. Enjoy!
Works Cited
"30 Seasonal Recipes to Cook in September." Ambitiouskitchen.com, AN ELITE CAFEMEDIA FOOD PUBLISHER, 29 Aug. 2020, www.ambitiouskitchen.com/recipes-to-make-in-september/. Accessed 19 Sept. 2020.
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