Cookbook Inspiration: Autumn Recipes

November 4, 2016

Reading time: just over 4 minutes.

It’s Autumn. Fall. All right, you got it.

Linguists out there, you are welcome.

Now, let me prevent myself from digressing straight away. This post is a collection of posts that inspired me to create my very own food menu for Trybe, or at the very least got me hyped up for Autumn and Winter veggie.

As always, most recipes are vegan, all gluten free as well.


10 Minute Creamy Vegan Bean and Aubergine Casserole  | Lauren Caris Cooks

I am not necessarily a ‘bean person’, however, there is something comforting about them especially around Autumn / Winter time. Whether you add them to casseroles, stews or curries, they bulk up your meal and add a well-needed protein kick. A 10 minute creamy vegan bean and aubergine casserole, is perfect to have on hand when you want a quick, easy dinner.


Spicy Thai Sweet Potato Wedges With Red Cabbage, Mint, Mango & Turmeric Dip | From the Land we Live on

Potato wedges feel like a posher and much more sensible version of chips (I mean, not that I would NOT indulge in rosemary chips every now and again). Anyways, as if the wedges were not enough, the seasoning and dip are an absolute winner as well.


Red Lentil Blender Pizza Crust | Veggie Primer

This Italian loves her pizza – however, most store-bought crusts just do not cut it. This red lentil blender pizza crust recipe is easy to prepare and it’s made with healthy ingredients. The end result is a flavorful pancake-like crust, which I am truly excited to try with different toppings.

grilled jerked chicken with peaches on a skewer

Beet Braised Lentils | Feasting at Home

This recipe is very simple, yet refreshing. Lentils are my favourite beans – even if my sore spot is red lentils. Beets infuse an earthy sweetness to the lentils, while giving them a damn kick-ass colour. Peeled, diced and juiced beet add a very distinctive flavour.


Lebanese Pumpkin Hummus | Lazy Cat Kitchen

It’s Autumn, so it’s kind of a no brainer that I am pinning and saving recipes with butternut squash or pumpkin. Plus, hummus is objectively a staple in my kitchen, whether I like it or not. Apparently I am also tapping into the traditional hummus as the Lebanese (along with the Egyptians and Palestinians) argue that classic hummus, which we have come to associate with Israel is also their invention and they are outraged that Israel markets hummus as their national dish.

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