Nothing is more exciting to a dining-hall-despising freshman than the thought of freeing herself from a meal plan. That is, until that now-sophomore recalls that meal-prepping for her typically involves something burnt and a call to the nearest Chinese restaurant.
So, for those of you also blessed with a fully-functional kitchen and no clue what to do with it, this one’s for you. Let’s get this bread (check my last recipe for how to do it fall-styled) with these simple yet delicious fall-inspired recipes:
- Roasted sweet potatoes – Yummy, healthy and couldn’t be more simple!
- 2 sweet potatoes
- 2 tsp olive oil
- ¼ tsp paprika
- ⅛ tsp cinnamon
- Sea salt (as much as desired)
- Black pepper (as much as desired)
- First preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Wash sweet potatoes and cut them into cubes (recommended size: 1 inch).
- Toss the diced sweet potatoes with oil and spices in a bowl. Spread them out onto the lined baking sheet (make sure none are touching).
- Roast for 30-45 minutes, flipping occasionally.
- Use a fork to test whether the inside is soft, and once you are satisfied, take them out of the oven, and season them with more salt/pepper if desired.
- Finally, enjoy!
Recipe source: https://livelytable.com/simple-roasted-sweet-potatoes/
- Vegetarian chili macaroni – A hearty and surprisingly simple autumn-inspired meal!
- 1 chopped onion
- 2 tbsp chili powder
- 1 tbsp canola oil
- ½ tbsp salt
- 1 can of crushed tomatoes
- 1 can of rinsed and drained black beans
- 1lb of cooked macaroni
- 1 cup shredded sharp cheddar
- Begin by combining onion, canola oil, chili powder and salt into a large pot and cooking it on medium for 8 minutes.
- Make sure to stir often, then add in the canned veggies.
- Turn the heat to high and allow to simmer for 5 minutes. Throw in the macaroni and cheddar.
- Once the macaroni heats up and the cheddar melts, dinner is served!
Recipe source: https://www.goodhousekeeping.com/food-recipes/a41231/vegetarian-chili-macaroni-recipe/
- Roasted Brussel Sprouts- Brussel Sprouts and Parmesan cheese makes for a mouth-watering and quick dish!
- 1 1/2 lbs halved brussel sprouts (make sure to trim the ends)
- 2 tbsp olive oil
- 1/3 cup parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat the oven to 425 degrees. Spray a cookie sheet with cooking spray.
- Mix brussel sprouts with the rest of the ingredients and toss.
- Spread onto the cookie sheet making sure they are not touching.
- Cook for 16-18 minutes and all done!
Recipe source: https://togetherasfamily.com/oven-roasted-parmesan-brussel-sprouts/
- Vegan pumpkin sugar cookies – Enjoy these vegan morsels with your favorite tea or morning cup of joe!
- ½ cup softened vegan butter (like Earth Balance)
- ½ cup cane sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ¼ cup pumpkin puree
- 1 ½ cups unbleached all-purpose flour
- ½ tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin pie spice (can be store-bought or made by mixing 4 tsps ground cinnamon, 2 tsps ground ginger, 1 tsp ground cloves and ½ tsp ground nutmeg)
- Frosting (optional)
- ½ cup vegan butter
- 2 ½ -3 cups of powdered sugar
- ¼ tsp cinnamon and pumpkin pie spice
- 1 splash of non-dairy milk of choice
- Mix the softened butter in a large mixing bowl and add sugar, brown sugar and vanilla. Once the ingredients are mixed well, add pumpkin and mix again.
- Mix in the dry ingredients. Add in your choice of milk and stir until the dough is soft. Freeze the dough for 15 minutes. Preheat the oven to 350°F as you wait
- Roll the dough into balls. Place on a clean baking sheet about 2 inches apart. Gently flatten the cookie balls into discs and add a dash of sugar on top.
- Bake for 10-12 minutes or until they reach a light golden brown color. Allow the cookies to cool and then prepare the frosting if desired.
- Frosting (optional): Place softened butter in a bowl and beat until light and fluffy. Mix in vanilla and spices.
- Add powdered sugar and continue stirring. Pour in a splash of non-dairy milk. If the frosting is too thin, add in more milk and powdered sugar.
- Frost the cookies once they are cooled, and voila!
Recipe source: https://minimalistbaker.com/vegan-pumpkin-sugar-cookies/
- Chocolatey pumpkin bread – A fall classic and completely doable for any culinary skill level!
- 3 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 1- ½ cups canola oil
- 2 cups semisweet chocolate chips (I used double what the recipe called for, but feel free to just use 1 cup or somewhere in between!)
- Combine flour, cinnamon, salt and baking soda in a large bowl. Use another bowl to beat eggs, sugar, pumpkin and oil. Stir the second bowl with the dry ingredients and mix in the chocolate chips.
- Spray the two loaf pans (recommended size: 8×4-in) with any cooking spray and pour the mix in. Allow the bread to bake for 60-70 minutes, or if placing a toothpick in the bread comes out clean. Cool for around 10 minutes, and enjoy the cozy taste of fall!
Recipe source: https://www.tasteofhome.com/recipes/contest-winning-chocolate-chip-pumpkin-bread/