#autumn eats

[theedgyvegy]

Sesame and maple roasted butternut squash with toasted wakame rice and miso soup 🍚🍂🍁

[lcchaosandhome]

The Perfect Pear & Fig Salad: Fresh, Elegant, and Easy

The Perfect Pear & Fig Salad: Fresh, Elegant, and Easy

[amaranth-eternal]

It is a rainy fall Friday and the only thing carrying me through these last few hours of work is the promise of new Bake Off and my soup of the week (tonight is creamy roasted acorn squash)

[scrunchies-and-jeans]

[love-will-cure-our-world]

pumpkin pie oats 🎃 how on earth am I just trying this now??

[bigcomfywitch]

[veggietableau]

Veggie Chilli

Imagine this, you’ve been out hiking, maybe biking, or even apple picking. Now you’re at home and have a mad craving for a warm meal. What comes to mind? 

For me - chilli. It’s one of those dishes that is comforting and filling all in one fell swoop. It’s also pretty easy to make (if a little time consuming) and better yet, you can make a huge batch of it for lunches!

What you’ll need:

1/4 cup of dried red beans (soak them ahead of time) 1/4 cup of dried black beans (soak them ahead of time) 1/2 tin of chickpeas (you can use dried too) - Alternatively, use 2 tins of mixed beans 1/2 cup of green lentils 2 medium-sized carrots cubed 1/2 cup frozen corn 1 zucchini cubed 2 onions diced 1 red pepper Large handful of cremini mushrooms diced 2 cloves of garlic minced 2 tins of tomatoes 1/4 cup of chilli powder Red pepper flakes to taste Oregano, basil, parsley, salt and pepper to taste

Directions:

In a large pot place your beans, lentils, and chickpeas. Cover the legumes with water and bring to a boil on the stovetop. Cook until soft. You’ll probably have to keep adding water during this process. Once they are soft you should drain the excess water before proceeding to the next stip. As a heads up, this’ll take some time so if you want to save yourself the trouble use a tin of mixed beans. 

Once your beans are soft add your tinned tomatoes, spices, and other veggies. Cook on medium heat for at least an hour, making sure to stir. I usually gauge whether my chilli is done based off the consistency of the tomatoes. You don’t want an overly watery sauce so simmer down the chilli to your desired consistency.

I like to serve my chilli with some guacamole or avocado whip (because avocado is the best and goes with everything in my book).

Enjoy your chilli!

[autumnlovestomatoes]

Yum just made some chicken alfredo but I do not know what noodles they are. Last thing I'll eat before my flight :3