Fall Recipes for a
Mindful Table

Makes about 2L

Large soup pot · Blender

Ingredients

• 2 to 3 tbsp grape seed oil
• 2 cups thinly sliced white onion
• 1 cup chopped carrot
• 1 tsp fine sea salt, divided
• 3 tbsp minced ginger root (see Tips, below)
• 12 cups chopped peeled sweet potato
• Enough water to cover by about 2-inches
• 1/2 cup coconut milk, about 1/2 can of coconut milk

Method

1. In a large pot on medium high heat, heat grape seed oil. Add onions, carrot and 1/4 tsp salt and cook, stirring frequently, until soft and translucent, about 5 to 6 minutes. Add ginger root and cook, stirring constantly, until fragrant, about 3 to 4 minutes. Add sweet potatoes and water. Place lid on pot and bring to boil. Remove lid and reduce heat to simmer, cook until sweet potatoes are soft, about 12 to 15 minutes.
2. Remove pot from heat and stir in coconut milk and remaining 3/4 tsp salt. Using a ladle, fill blender jar a little less than half way full. Place a kitchen towel over top of blender and blend on high until soup is smooth and creamy. Transfer to clean pot and keep warm until ready to serve

Makes about 6 cups (1.5 L)

Immersion blender · Blender

Ingredients

• 2 tbsp neutral oil, such as sunflower
• 1/2 cup chopped carrot
• 1 cup thinly sliced onion
• 1/2 tsp fine sea salt
• 4 to 6 cloves garlic, minced (see Tips, bottom)
• 2 cups chopped peeled sweet potatoes
• 2 cans (each 28 oz/796 mL) diced tomatoes, with juice
• 1 cup water
• 1-1/2 tbsp wheat-free tamari (see Tips, left)
• 1/4 cup balsamic vinegar
• 6 tbsp extra virgin olive oil

Method

1. In a large pot over medium heat, heat oil. Add carrot, onion and salt; cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Stir in garlic and cook for 2 to 3 minutes, until fragrant. Add sweet potatoes, tomatoes, water, tamari and vinegar; stir to combine. Bring to a boil, reduce heat and simmer, stirring frequently, until sweet potatoes are tender, about 25 minutes.
2. Using immersion blender, add olive oil in a slow, steady stream, blending soup until oil is emulsified (you shouldn't see any floating on top).
3. Fill blender halfway with soup. Blend at high speed until smooth and creamy. Transfer puréed soup to a clean pot. Repeat with remaining soup. Place pot over medium heat and bring soup to a simmer. Serve immediately or let cool, transfer to an airtight container and refrigerate for up to 1 week.

Makes about 4 main course portions

Ingredients

Tempeh

• 1 block frozen tempeh (240grams)
• 4 cups water
• 1/4 cup wheat free tamari
• 1/4 cup neutral oil such as sunflower or grape seed

Thai Green Curry

• 2 to 3 tbsp virgin coconut oil
• 2 cups butternut squash, cut in 1-inch cubes
• 1 cup finely diced white onion
• 1/2 cup thinly sliced carrots
• 1/2 tsp fine sea salt
• 1/4 cup THAI GREEN CURRY PASTE
• 2 cups baby spinach
• 1 can (400mL) full fat coconut milk
• 1/2 cup water
• 2 tbsp freshly squeezed lime juice
• 1 tbsp wheat free tamari
• 1 tbsp coconut sugar
• 1 tbsp agave nectar
• Pinch cayenne pepper
• Fresh cilantro leaves for garnish

Method

1. Tempeh: In small pot, combine tempeh, water and tamari. Bring to a boil with a lid. Reduce heat to simmer and cook for 12 to 15 minutes. Remove from heat and transfer to a cutting board. Cut tempeh into cubes approximately 1-inch in size.
2. Curry: In a medium sized pan or small pot. Heat coconut oil on medium heat. Add squash, onions, carrots and salt. Cook, stirring frequently, until onions are soft and translucent and squash begins to soften. Add curry paste and spinach. cook, stirring constantly for 2 to 3 minutes or until spinach has wilted and paste is fragrant.
3. Add coconut milk, water, lime juice, tamari, coconut sugar, agave and cayenne. Bring mixture to a boil, reduce heat to a low simmer and cook until squash is soft and sauce has thickened slightly.
4. While curry is simmering, in a large pan on medium high heat, heat neutral oil. Add tempeh and cook, stirring frequently, until browned on all sides, about 6 to 8 minutes in total.
5. Stir browned tempeh into curry. Serve over basmati rice, garnished with fresh cilantro leaves.

Makes 4 portions

Soak 8 medjool dates for 30 minutes · 6-inch baking dish

Ingredients

Filling

• 8 soaked and pitted dates
• 2 tsp ground cinnamon
• 1/2 cup water
• 4 apples cored and sliced

Crust

• 2 cups walnuts
• 1 tsp ground cinnamon
• 4 chopped and pitted medjool dates
• 1 tbsp agave nectar, optional
• Pinch sea salt

Method

For the Filling

1. In a high-powered blender add the soaked dates, cinnamon and water, blend until smooth.
2. Remove the core from the apples, using the slicing blade on the food processor slice the apples and transfer to a mixing bowl.
3. Toss the sliced apples with the pureed date mixture. Transfer this mixture to a baking dish and press the apples into the bottom.

For the Crust

1. In a food processor add the walnuts, cinnamon, date, salt and agave if using. Pulse this mixture until all of the ingredients begin to come together. You want the walnuts to be crumbled and the dates to be broken down enough so there are no large pieces remaining.
2. Using a spatula spread the crust evenly over the sliced apple and date mixture. Refrigerate for 30 minutes to help set the crumble. Serve immediately or transfer to an airtight container and store for up to 3 days.

Makes about 12 portions granola

Ingredients

• 12 dates, soaked and pitted (see tips, below)
• 1/4 cup date soaking water
• 1/2 cup raw agave nectar
• 1 tbsp ground cinnamon
• 1/2 tsp vanilla powder
• 3 cups sprouted buckwheat, 1-1/2 cups dry (see tips, below)
• 1 apples cut in medium dice
• 2 tbsp chia seeds

Method

1. In a blender, combine soaked dates, water, agave, cinnamon and vanilla, blend until smooth.
2. In a bowl, toss soaked buckwheat, apples and chia seeds until well combined. Add date and cinnamon puree and toss until well combined.
3. Lay out the mixture on a non-stick dehydrator sheet in a flat even layer (approximately 1/4-inch thick) and dehydrate for 10 to 12 hours or until completely dry. Transfer to a mesh dehydrator sheet and continue to dry for another 3 to 4 hours or until dry. Allow to cool and transfer to an airtight container for up to 2 weeks.

Makes 4 cups

Ingredients

• 2 cups raw pumpkin seeds
• 3/4 cup nutritional yeast
• 3/4 tsp fine sea salt
• 1/4 tsp garlic powder
• 1-1/2 tbsp extra virgin olive oil

Method

1. In a food processor fitted with a metal blade, process pumpkin seeds, nutritional yeast, salt and garlic powder until pumpkin seeds are flour like in consistency. With the machine running drizzle olive oil through feed tube just enough to combine, about 30 seconds. Store in an airtight container at room temperature for up to 2 weeks

Preheat oven to 400°F · Baking sheet lined with parchment paper

Ingredients

• 2 cups pumpkin seeds
• 1 tbsp olive oil
• 1-1/2 tsp ground cumin
• 1/4 tsp fine sea salt
• 1/4 tsp chili powder

Method

1. In a mixing bowl, toss pumpkin seeds with olive oil, cumin, chili powder and salt until well combined. Transfer to prepared baking sheet and bake in preheated oven until golden brown and fragrant, about 10 to 12 minutes. Remove from oven and allow to cool slightly. Serve immediately or transfer to airtight container and store at room temperature for up to 2 weeks