Autumnal Recipes

Are you a lover of all things autumnal? Then you’ve come to the right place! Check out our ever growing collection of autumn recipes…

Beetroot & Pumpkin Salad

Ingredients

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens, line a baking tray with baking paper and place slices of pumpkin on top. Drizzle with olive oil, toss until coated then sprinkle salt and pepper on top.

  • Slice the top off the beetroot off and wrap each beetroot in foil. Place the beetroot and pumpkin in the oven to roast for half an our or until you can put a knife through the beetroot and the pumpkin is tender.

  • Carefully rinse the beetroot in water to remove the skin, cut into slices and leave to cool.

  • Combine the mustard, agave syrup, balsamic vinegar, apple cider vinegar and sesame oil together in a bowl. Place the mixed salad greens on to a bowl, place beetroot, onion and pumpkin slices on top, drizzle the vinegar mixture on top and sprinkle with pumpkin and sesame seeds.

Autumnal Apple Roses

Ingredients

Instructions

  • Preheat the oven to 190C and grease a cupcake/muffin tin with coconut oil.

  • Squeeze the juice of one lemon in to a bowl, carefully remove the core from the apple, cut in half, slice thin slices and dip in lemon juice. Combine the butter, sugar, cinnamon and nutmeg together and use to coat the apple slices. Place the slices in a microwave for 30 seconds or until soft.

  • Dust a clean work surface with flour, roll out the puff pastry in to a rectangle. (Around 9 by 12 inches) cut in to six equal strips.

  • Place the jam in a bowl with the water, mix and microwave for 20 seconds. Spread the jam mixture a long the strips of dough, arrange the apple slices length-ways on to the strips making sure each slice slightly overlaps.

  • Fold the bottom of the dough, tightly roll the strips of dough to create a rose shape and press the dough to seal.

  • Place in the prepared tin, repeat for all strips of dough, place in the oven and bake for 40 minutes or until golden brown. Sprinkle with icing sugar to serve.

Apple Pie Smoothie

Ingredients

Instructions

  • Tip the apple, almond milk, greek yogurt, oats, cinnamon, nutmeg and ice cubes in to a blender and combine.

  • Taste, add honey to sweeten if needed, pour in to a glass and garnish with cinnamon, star anise and a cinnamon stick.

Perfect Pumpkin Spice

Ingredients

Instructions

  • Add all the ingredients to a bowl, mix thoroughly and there you have it, perfect homemade pumpkin spice!

Vegan French Toast With Caramelised Pear

Ingredients

Toast

  • 2 tablespoons Chickpea Flour
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Allspice
  • 120ml Almond Milk
  • A pinch of Salt
  • 1 tablespoon Vegan Butter
  • 4 slices of Bread

Caramelised Pear

Instructions

Toast

  • Combine the flour, cinnamon, allspice, milk and salt in a bowl. Heat the butter in a pan, dip a slice of bread in to the milk mixture making sure both sides of the bread are coated. Place on to the frying pan and fry on each side until golden brown.

  • Repeat with the remaining slices.

Caramelised Pear

  • Melt the butter in a frying pan, add slices of pears and cook both sides until browned. Add the sugar and a tablespoon of water to the pears, mix and continue to cook.

  • Tip in the vanilla with a pinch of salt and mix. Stack the french toast on a plate and top with caramelised pear slices. Drizzle with maple syrup and dust with cinnamon to serve.

Vegan Lentil Stew

Ingredients

  • 4 tablespoons Olive Oil
  • 1 Onion chopped
  • 1 stick of Celery chopped
  • 2 Leeks chopped
  • 4 Garlic Cloves minced
  • 400g Lentils
  • 150g Kale chopped
  • 1 Sweet Potato peeled and chopped
  • 3 Carrots
  • 400g Chopped Tomatoes
  • 4 Mushrooms sliced
  • 950ml Vegetable Stock
  • 1 teaspoon Cumin
  • 1 teaspoon Onion Powder
  • 1/8 teaspoon Cinnamon
  • Salt
  • Pepper

Instructions

  • Heat the oil in a pan, add the onions, leeks, celery, carrots and potato and cook for 15 minutes, add the garlic and mushrooms and cook for a further minute of two.

  • Stir in the tomatoes, lentils, vegetable stock, cumin, onion powder, cinnamon, salt and pepper, cover and simmer for 25 minutes. Add the kale, mix and simmer for a further 10 minutes or until the vegetables and lentils are tender.

Perfect Pumpkin Hummus

Ingredients

  • 1 Garlic Clove peeled
  • 400g Chickpeas
  • 100g Pumpkin Puree
  • 1/2 teaspoon Salt
  • 1 1/4 teaspoon Ground Cumin
  • 1 Lemon
  • 1 teaspoon Maple Syrup
  • 1 tablespoon Olive Oil

Instructions

  • Preheat the oven to 200C, remove the top of a pumpkin, cut the pumpkin in half and remove the guts. Place the pumpkin cut side down on to a baking tray for 45 to 60 minutes or until the flesh is easy to pull away from the skin. Leave to cool and then scoop out the flesh.

  • Place the pumpkin flesh in a food processor and process until a puree forms. Scoop the puree in to a bowl.

  • Using a clean food processor, process a clove of garlic. Drain the chickpeas, tip the chickpeas in to the food processor a long with the pumpkin puree, salt, cumin, maple syrup, olive oil and 2 tablespoons of lemon juice. Blend thoroughly until smooth. If too thick use a small amount of left over chickpea water or more oil.

  • When ready to serve, garnish with pumpkin seeds, sesame seeds and a drizzle of olive oil.

Butternut Squash & Spinach Lasagne

Ingredients

Instructions

  • Preheat the oven to 200C, cut the squash in half, scrape out the seeds and fibre, brush with vegetable oil, place face down on a baking tray lined with foil and roast for 30 minutes. Leave to cool, remove the skin with a peeler, cut the butternut squash in to cubes and puree using a food processor.

  • In a bowl, combine the pureed butternut squash with 250g of ricotta cheese, milk, nutmeg and salt to taste.

  • In a separate bowl, combine the spinach, 250g of ricotta cheese, mozzarella, garlic, salt and pepper to taste. Preheat the oven to 190C.

  • Using a casserole dish, spread some of the butternut squash filling on to the bottom of the dish, sprinkle with mozzarella and top with a couple lasagne sheets. Spread some of the spinach filling on top, sprinkle with mozzarella and place lasagne sheets on top. Repeat this process with each filling until all fillings have been used.

  • Cover the final layer of lasagne sheets with Parmesan and mozzarella. Sprinkle Italian seasoning, paprika and basil on top. Cover with foil, place in the oven and bake for 30 minutes. Carefully remove the foil and cook for a further 10 minutes or until golden brown.

Stuffed Sweet Potatoes

Ingredients

  • 2 large Sweet Poatoes
  • 2 tablespoons Butter
  • 1 small Courgette sliced
  • 4 slices of Bacon chopped
  • 1 Red Bell Pepper sliced
  • 1 tablespoons Oil
  • Salt
  • Pepper
  • Cheese

Instructions

  • Preheat the oven to 200C, place the potatoes on to a baking tray and bake for 50 minutes or until tender. Carefully remove from the oven and leave to cool.

  • Heat the oil in a pan, add the bacon bits, cook until crispy and slightly brown, tip in the courgette and pepper slices, toss together and heat for 3 minutes or until slightly softened.

  • Cut the potatoes in half while warm, fluff the centre with a fork, add the butter, top with the bacon, pepper and courgette and sprinkle with cheese.

Organic Immune Boosting Juice

Ingredients

Instructions

  • Extract the juice from two lemons, tip into a juicer a long with slices of frozen apple, ground ginger, turmeric powder and carrots and juice.

Butternut Squash Tart

Ingredients

Instructions

  • Preheat the oven to 190C, carefully cut the butternut squash in half, remove the seeds, peel the skin and slice the squash into slices (see picture).

  • Drizzle olive oil on to the butternut squash pieces, making sure each piece is coated and place on to a baking tray. Sprinkle salt and coriander on top, bake for 15 minutes then flip the pieces over and bake for a further 15 minutes or until tender.

  • Tip the jam, wine, butter and 1 teaspoon of thyme in to a saucepan, bring to a simmer and cook until thick then remove from the heat.

  • Combine the cheese, sliced almonds, one egg, one teaspoon of thyme, the dried currants, zest of one orange, nutmeg and pepper to a bowl and combine.

  • Roll out the pastry and cut in to a rectangular shape, use a pastry brush to egg wash the pastry, spread half of the almond and ricotta mixture on to the pastry, arrange the squash slices on top, overlapping one another and bake in the oven for 45 minutes.

  • Brush a layer of the glaze over the top of the tart and sprinkle with pumpkin seeds.

Vegan Pumpkin Soup

Ingredients

Instructions

  • Heat the coconut oil in a pan, saute the onion and the garlic, add the thyme, ginger and cayenne pepper and saute until the onions are softened.

  • Pour in the coconut cream, vegetable stock and pumpkin and bring to the boil, reduce the heat to a simmer until the pumpkin is soft.

  • Use a food processor or blender to blend the ingredients, season with salt and pepper to taste. Serve warm with pumpkin seeds sprinkled on top.

Tomato & Red Pepper Soup

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Onion chopped
  • 2 Red Peppers chopped
  • 2 Garlic Cloves chopped
  • 500g Tomatoes
  • 1000ml Vegetable Stock
  • 1 tablespoon Basil
  • 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon Smoked Paprika

Instructions

  • Heat the oil in a pan, saute the chopped onions and peppers (this will take around 5 minutes) then add the garlic, stir and heat for a minute or two.

  • Tip in the tomatoes, paprika, cayenne pepper, vegetable stock and bring to the boil, reduce to a simmer for 30 minutes.

  • Remove from the heat, leave to cool slightly and puree the soup with a food processor. Strain and add extra vegetable stock if desired.

  • Season with salt and pepper, serve hot and garnish with basil and croutons.

Autumnal Apple Cake

Ingredients

Instructions

  • Preheat the oven to 180C and line a round baking tin with baking paper.

  • Combine the flour, cinnamon, baking powder, baking soda and 150g of sugar in a large mixing bowl. Tip in the chopped apple and mix.

  • Using a separate bowl, whisk the eggs, vanilla, yogurt and oil together. Pour in to the flour mixture, mix until combined then add to the prepared cake tin.

  • Place six apple rings on top of the cake (see picture) and place in the oven for 35 minutes or until golden brown and baked through. Dust with icing sugar to serve.

Chocolate Pear Cake

Ingredients

Cake

Chocolate Syrup

Instructions

Cake

  • Carefully slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add to a pan a long with the water and 400g of sugar and simmer.

  • Peel the pears and add to the pan until the pears begin to soften (this will take around 40 to 50 minutes). Carefully remove the pears from the syrup, drain and leave to cool.

  • Meanwhile, in a mixing bowl, combine the flour, cacao powder, salt, baking powder, baking soda and 200g of sugar.

  • In a separate bowl, thoroughly whisk the buttermilk, egg and oil together. Slowly pour the buttermilk mixture into the flour mixture and whisk until smooth.

  • Preheat the oven to 170C, line a loaf tin with baking paper, pour the mixture in to the tin and place the pears in to the mixture (see picture). Place in the oven for 60 minutes or until baked through. Leave the cake to cool for 20 minutes before attempting to remove from the tin.

Chocolate Syrup

  • Whisk the cacao powder and sugar together, tip in the water and 1/4 teaspoon of salt and mix over a medium heat. Make sure you're mixing the syrup constantly.

  • Once the mixture thickens slightly, taste and add extra salt if desired. Remove from the heat, stir in the vanilla extract then leave to cool. Drizzle on top of the pear cake to serve.

Thai Salmon Curry

Ingredients

Instructions

  • Place the onion, chillies, ginger, garlic, lemongrass, coriander, turmeric, tamarind, cumin, paprika, salt, pepper and 1 tablespoon of olive oil in to a blender and blend to form a paste. Spread half of the paste on to the salmon fillets.

  • Heat a tablespoon of olive oil in a pan, place the salmon in the pan and cook on each side for 3 minutes or until it begins to cook. Tip in the remaining curry paste and cook for a minute or two.

  • Pour in the coconut milk and fish stock and stir. Once the liquid has been brought to a low boil, add the sugar, fish sauce, lime juice and stir.

  • Add the kale, eave to wilt and for the sauce to thicken then serve. Garnish with spring onions, salt and pepper if desired and remove the lemon grass stalk.

Homemade Vegetable Crisps

Ingredients

Instructions

  • Cut the parsnip into thin slices, place in a bowl, cut the carrot into thin slices, place in a separate bowl and repeat for each vegetable.

  • Layer kitchen paper on to a clean work surface, place the slices on to the kitchen paper, lay more kitchen paper on top and press. Leave for 15 minutes to absorb any liquid.

  • Preheat the oven to 180C or 160C for fan assisted ovens, place the parsnip, carrot and sweet potato slices in to a big bowl, drizzle with three teaspoons of olive oil, sprinkle salt and pepper on top and toss. Spread the vegetable slices out on a large baking tray.

  • Place the beetroot slices in a bowl, drizzle with the remaining oil, sprinkle with salt and pepper and add to the baking tray. Bake the vegetable slices for 8 to 10 minutes or until dry and starting to curl.

  • Carefully remove from the oven and leave to cool on the tray. Once cool, tip the crisps in to a clean bowl, sprinkle with cumin and some pepper, toss and serve.

Vegan Stuffed Butternut Squash

Ingredients

Instructions

  • Preheat the oven to 190C and wash and dry the butternut squash.

  • Slice the butternut squash in half and remove the seeds. Brush the inside of the butternut squash with maple syrup or melted coconut oil and sprinkle some garlic and rosemary salt on top.

  • Place the butternut squash halves on a baking tray and cook for 30 to 40 minutes in the oven until tender.

  • While the butternut squash cooks, add 400ml of water and 100g of quinoa to a pot and boil. Cover with a lid and reduce the heat and simmer for 15 minutes. Once the water has evaporated add the cranberries, salt, lemon juice and cooked chickpeas and mix.

  • Add the quinoa mixture to the squash halves and place in the oven for 10 minutes. To add more colour, garnish with parsley.

Apple & Cinnamon Pavlova

Ingredients

Meringue

  • 6 Egg Whites
  • 350g Caster Sugar
  • 1 teaspoon White Wine Vinegar
  • 1 teaspoon Cornflour
  • 1/2 Vanilla Pod Seeds

Cream

  • 600ml Double Cream
  • 50g Icing Sugar

Apples

Toppings

  • Walnuts
  • Caramel Sauce

Instructions

Meringue

  • Preheat the oven to 160˚C/fan 140˚C. Using baking paper, line a baking and draw a 30cm circle on the paper. Draw a 15cm circle in the centre of the 30cm circle.

  • Add the egg whites to a mixing bowl and whisk until the egg looks like a cloud. Gradually add the sugar a little at a time while whisking on a high speed until the mixture is glossy.

  • Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife. Place the vinegar, corn flour and half of the vanilla seeds in a separate bowl and mix until smooth. Add to the pavlova mixture and combine.

  • Forming a wreath shape using a spoon, place the meringue between the circles on the baking paper. Carefully place in the oven and reduce the heat to 140˚C/fan 120C and bake for 1 hour. Turn the oven off and leave the meringue inside for an hour or overnight to dry.

Cream

  • Add the cream and icing sugar to a mixing bowl and whip together (add the remaining vanilla seeds if desired).

Apple

  • Preheat the oven to 200°C/fan 180°C. Toss the apples, ground cinnamon, brown sugar and melted coconut oil together in a roasting tray and cook for 30 minutes, turning the apples over after 15 minutes in the oven. Allow the apples to cool completely.

  • Spoon the cream on top of the meringue and place the apples on top of the cream. Drizzle with caramel sauce and sprinkle chopped walnuts on top.

Vegan Pumpkin & Pecan Muffins

Ingredients

Instructions

  • Preheat the oven to 190C.

  • Add the flour, sugars, salt, cinnamon, ground ginger, ground cinnamon and baking powder to a mixing bowl and mix to combine the ingredients.

  • Cut your pumpkin in to quarters, peel and cut in to chunks and boil in water until the pumpkin chunks are tender. Add the chunks to a food processor to form a pumpkin puree.

  • Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife. Add the pumpkin puree, melted coconut oil, almond milk and half of the vanilla pod seeds to the mixing bowl and stir.

  • Line a cupcake tin with paper cases and spoon out the mixture evenly in to each case. Bake for 20 minutes or until a toothpick inserted comes out clean.

  • Leave to cool and place a pecan in the middle and sprinkle pumpkin seeds around the top of the muffin. You can add a drizzle of maple syrup on top to add a more sweetness if required.

Apple Pie Smoothie

Ingredients

Instructions

  • Tip the apple, almond milk, greek yogurt, oats, cinnamon, nutmeg and ice cubes in to a blender and combine.

  • Taste, add honey to sweeten if needed, pour in to a glass and garnish with cinnamon, star anise and a cinnamon stick.

Turmeric Amaranth Breakfast

Ingredients

Instructions

  • Combine the amaranth, almond butter, dates, turmeric, salt, cardamom, cinnamon, pepper and vanilla in a blender until smooth. Spoon in to a bowl and top with slices of apples and a handful of almonds.

Pumpkin & Spinach Pasta

Ingredients

  • 320g Pasta
  • 500g Pumpkin Peeled & cubed
  • 2 teaspoons Olive Oil
  • 150g Mushrooms Sliced
  • 2 Garlic Cloves
  • 2 tablespoons Oregano
  • 100g Spinach
  • 20g Parmesan Cheese
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons Pumpkin Seeds

Instructions

  • In a pan of salted water, cook the pasta until tender. Drain the pasta but keep 60ml of the pasta water.

  • Boil or steam the cubed pumpkin until tender, heat oil in a pan, cook the mushrooms for a couple of minutes then add the garlic and oregano.

  • In a large pan, combine the pasta, mushroom mixture, pumpkin, spinach and the 60ml of water and stir over a medium heat. When ready to serve, sprinkle with salt, pepper, pumpkin seeds and cheese.

Roasted Pumpkin Wedges

Ingredients

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens. Place the pumpkin wedges on to a baking tray, drizzle with olive oil and sprinkle crushed chillies on top.

  • Place the garlic cloves between the pumpkin wedges, season with thyme, salt and pepper.

  • Place in the oven for 25 to 30 minutes or until tender.

Bombay Chicken Curry

Ingredients

Instructions

  • Cut the chicken in to smaller pieces, place in a bowl, sprinkle 1/2 teaspoon of salt and pepper, two chopped chillies, 3 tablespoons of lemon juice and two tablespoons of flour, toss until coated and leave to marinate for 15 minutes.

  • Heat oil in a pan, fry the chicken on each side for 1 to 2 minutes. Remove the chicken from the pan, fry the onions until golden brown then add the tomatoes until soft. Tip the onion and tomato in to a blender a long with the yogurt and blend until smooth.

  • Fry the star anise, ginger, garlic, curry leaves, bay leaves, cumin seeds, cloves, 2 peppercorns and three chillies. Add the yogurt mixture to the pan, cook until it begins to thicken. Tip in the chilli flakes, cumin, coriander, paprika, tomato puree, salt to taste and mix.

  • Pour in the cream to form a smoother mixture, tip in the chicken, cook and stir in the spinach. Try to remove any whole spices before eating.

Autumnal Apple Roses

Ingredients

Instructions

  • Preheat the oven to 190C and grease a cupcake/muffin tin with coconut oil.

  • Squeeze the juice of one lemon in to a bowl, carefully remove the core from the apple, cut in half, slice thin slices and dip in lemon juice. Combine the butter, sugar, cinnamon and nutmeg together and use to coat the apple slices. Place the slices in a microwave for 30 seconds or until soft.

  • Dust a clean work surface with flour, roll out the puff pastry in to a rectangle. (Around 9 by 12 inches) cut in to six equal strips.

  • Place the jam in a bowl with the water, mix and microwave for 20 seconds. Spread the jam mixture a long the strips of dough, arrange the apple slices length-ways on to the strips making sure each slice slightly overlaps.

  • Fold the bottom of the dough, tightly roll the strips of dough to create a rose shape and press the dough to seal.

  • Place in the prepared tin, repeat for all strips of dough, place in the oven and bake for 40 minutes or until golden brown. Sprinkle with icing sugar to serve.

Chilli Hot Chocolate

Ingredients

Toppings

Instructions

  • Mix the carob powder, ground cinnamon and chilli powder in a mug. Pour in the milk, add the boiling water and stir.

  • Decorate with remaining ingredients or add marshmallows and caramel syrup for extra flavour.

Perfect Pumpkin Spice

Ingredients

Instructions

  • Add all the ingredients to a bowl, mix thoroughly and there you have it, perfect homemade pumpkin spice!

Hummus & Roasted Pumpkin

Ingredients

Hummus

Baked Pumpkin

Additional

Instructions

Hummus

  • Place the garlic cloves, white beans, 60ml of lemon juice, cumin and parsley in to a food processor and combine until smooth. Pour in the oil and blend until light and smooth. Taste and season with salt, pepper and paprika if desired.

Roasted Pumpkin

  • Preheat the oven to 200C, cut the top off the pumpkin, scoop out the pumpkin guts, carefully cut the pumpkin in to slices.

  • Place the slices of pumpkin on to a baking tray, drizzle with oil and toss so that each slice is coated with oil. Season with salt, cloves, cinnamon, nutmeg and sugar. Place in the oven for 20 minutes or until tender.

Additional

  • Toast a slice of bread, spread a generous serving of hummus on top, add slices of pumpkin, sprinkle with pomegranate and pumpkin seeds and finish off with a little pesto, salt and pepper.

Vegetarian Chickpea & Spinach Stew

Ingredients

Instructions

  • The night before, place the chickpeas in a large bowl and cover completely with cold water.
    Allow to soak overnight, or about 12 hours.

  • Forgotten? Don't panic, quick soak by placing them in a saucepan and covering with 2 inches of water. Bring to a boil, cook for 1 minute, cover and remove from the heat. Leave the beans to soak for 1 hour, then rinse and cook as you would if you had soaked them overnight.

  • Melt the coconut oil in a frying pan and add the chopped onion, stirring occasionally.

  • Add the garlic powder, ground cumin, ground smoked paprika, ground cayenne pepper and salt and black pepper to taste. Stir continuously to make sure the spices do not burn.

  • Mash your tinned tomatoes with a potato masher and add them to the pan a long with the tomato purée and chopped carrots. Stir occasionally until it thickens.

  • Add brown sugar or more salt and pepper to taste if needed. Add the chickpeas to the pan. Allow the chickpeas to cook through and then stir in the spinach until wilted. Serve with rice.

Organic Autumn Apples

Ingredients

  • Skewers
  • Organic Apples
  • Organic Natural Yogurt
  • Organic Chocolate

Cinnamon Peanut Butter

Toffee Sauce

Toppings

Instructions

Cinnamon Peanut Butter

  • Preheat the oven to 180°C and toast the peanuts on a baking tray for 10 minutes or until lightly golden.

  • Add the warm roasted peanuts to a blender or food processor and process for 1 minute or until gritty. Scrape the peanuts off the side and bottom of the food processor and blend for another minute. Repeat this process two more times.

  • Place the salt, oil, cinnamon and honey in to the food processor and combine for another 2 minutes or until smooth.

Toffee Sauce

  • Add the cream, coconut oil and sugar to a saucepan. Melt, stir and allow to bubble and add salt if needed.

To Decorate

  • Line a baking tray or plate with baking paper and prepare room in your.

  • Place the apples in a large bowl and cover with boiling water to remove the wax coating. This allows the sauce to stick to the apple.

  • Dry the apples thoroughly and push a skewer through the middle of the apple. Slice the apples or use a whole apple and dip the apple in melted chocolate, peanut butter, yogurt or toffee sauce.

  • Sprinkle your toppings on to the sauce. We've used chopped pecans, goji berries, desiccated coconut and toasted coconut chips.

  • Add your decorated apple to the baking tray and place in the fridge until the coating hardens. If you slice the apple we suggest rubbing lemon on to the exposed area of the apple to prevent it turning brown.

Pumpkin Spice

Ingredients

Instructions

  • Mix all the ingredients together in a small bowl. Enjoy in a spiced latte or in your seasonal bakes.

  • Don’t forget decorations…too your pumpkin recipes with our cinnamon quills and pumpkin seeds.

Pumpkin Soup

Ingredients

Soup

  • 2 tablespoons Coconut Oil
  • 2 Onions chopped
  • 1kg Pumpkin deseed, chop & remove skin
  • 600ml Vegetable Stock
  • 150ml Double Cream
  • Handful Pumpkin Seeds

Croutons

Instructions

Soup

  • Heat two tablespoons of coconut oil in a frying pan and add your chopped onions until soft.

  • Place the chopped pumpkin in to the frying pan and cook for 10 minutes or until soft. Making sure to stir occasionally.

  • Add the vegetable stock a long with a pinch of salt and pepper until it begins to boil. Allow to simmer for a further 10 minutes.

  • Add the double cream and bring to a boil. Take off the heat and using a blender, puree the ingredients to form a soup consistency.

Croutons

  • Preheat oven to 190°C and line a baking tray with baking paper. Melt 52g of coconut oil and drizzle over the chopped bread in a mixing bowl.

  • Add the garlic powder, salt, pepper and Italian seasoning and gently combine.

  • Add to the lined baking tray, making sure the croutons are evenly spread out. Bake in the oven until a golden brown colour.

  • Let the croutons cool completely before adding to your pumpkin soup.

To Decorate

  • Add any left over double cream to the middle of the bowl and create a swirl/circle. Scatter your croutons and pumpkin seeds on top a long with a sprinkle of salt and pepper.

Pumpkin & Pomegranate Salad

Ingredients

Instructions

  • Preheat the oven to 200°C or 180°C for fan assisted ovens and line a baking tray with baking paper.

  • Place the slices of pumpkin in a large mixing bowl. Add the melted coconut oil, smoked paprika and the organic cinnamon to the bowl and toss the ingredients together.

  • Arrange the coated pumpkin pieces evenly on to the baking paper. Bake for 40 minutes or until tender.

  • While the pumpkin is cooking, fill a pan with 300ml of water and add the quinoa and pearl barley. Bring to the boil and cover with a saucepan lid and allow to simmer by reducing the heat.

  • Once the water has almost evaporated remove from heat and drain if needed.

  • Using a small amount of coconut oil, fry the onions and cumin seeds for 5 minutes in a frying pan.

  • Place the spinach, kale, quinoa, onion and cumin seeds in to a salad bowl and mix. Sprinkle pomegranate and pumpkin seeds and crumble the feta on top.

Autumnal Squash, Kale, Pecan & Cranberry Salad With Poppy Seed Dressing

Ingredients

Salad

Dressing

  • 50ml Apple Cider Vinegar
  • 1 ½ tbsp Maple Syrup
  • 100ml Olive Oil
  • 1 tbsp Poppy Seeds
  • ½ Small White Onion finely grated
  • 1 tsp Ground Mustard
  • A pinch of Salt
  • A pinch of Pepper

Instructions

  • Preheat the oven to 200c fan/220c/420f.

  • Cut the butternut squash in half lengthways and remove the seeds before cutting each half into 2cm semi-circle pieces.

  • Place the butternut squash and chickpeas into a large bowl and add the olive oil and a generous pinch of salt & pepper. Use a spoon to mix everything together until evenly coated. Pour the squash and chickpeas into one even layer over two lined baking and roast for 35-40 minutes or until the squash is soft and the chickpeas are crispy.

  • Meanwhile make the dressing. Add all the ingredients into a jar/bowl and give everything a good shake/stir until combined. Keep in the fridge until ready to serve.

  • 5 minutes before ready to serve place the kale into a large bowl. Add 3 tbsp of the poppy seed dressing and a pinch of salt and pepper. Use your hands to massage the kale for 2-3 minutes until it halves in size and turns a deep green colour. Add ¾ of the cranberries and ¾ of the pecan nuts into the bowl and stir to combine.

  • To serve, pour the kale mixture onto a large serving dish or divide between plates. Add the roasted butternut squash and chickpeas on top before sprinkling over the remaining cranberries and pecan nuts. Drizzle liberally with the dressing and serve.

Pumpkin Pie

Ingredients

Decoration

Instructions

  • Preaheat the oven to 200C. Roll out the sweet pastry and use to line a pie tray. Place baking paper on top of your pie pastry and fill with baking beads or dry rice and bake in the oven for 20 minutes.

  • Add your pumpkin chunks to a baking tray and cover with foil. Place in the oven for 20 minutes or until tender. Once cooked add the pumpkin pieces to a sieve to remove any excess water. Leave the pumpkin chunks to cool.

  • Once cool, add the pumpkin to a blender or mash using a potato masher to form a puree.

  • In a mixing bowl add two eggs and one egg yolk and whisk.

  • Add the sugar, cream and spices to a pan and simmer while whisking together. Add the eggs and whisk then add the pumpkin puree and whisk to combine.

  • Remove the baking paper and beads from the pie crust and pour the mixture on top of the pie pastry. Reduce the heat to 180C and place in the oven for 30-40 minutes.

  • Allow to cool and decorate with whipped cream, cinnamon sticks, pumpkin seeds, a sprinkle of cinnamon and pecan nuts

Spiced Apple Juice

Ingredients

Instructions

  • Add all of the ingredients to a large saucepan and bring to a boil.

  • Reduce the heat and simmer for 10 minutes.

  • Strain, serve in mugs and garnish with cinnamon sticks, star anise, sliced apple and cloves.

Spiced Banana Bread

Ingredients

Instructions

  • Preheat your oven to 175°C/gas mark 3. Using coconut oil grease a loaf baking tray.

  • In a mixing bowl add the flour, baking powder and soda and whisk.

  • In a separate bowl mash four bananas, the eggs, cinnamon, nutmeg, salt, sugar and cloves together using a fork.

  • Slit a vanilla pod open down its length, and scrape out half of the small, sticky seeds using the tip of a small, sharp knife and add them to your banana mixture a long with the melted coconut oil.

  • Fold in the flour mixture making sure it is folded thoroughly and add the mixture to the greased loaf tin.

  • Cut the remaining banana in half a place on top of the mixture, gently pushing the banana slightly in to the mixture. Place in the oven for 45 minutes or until a toothpick or knife inserted comes out clean.

  • Leave to cool for at least 15 minutes before removing from the tin to cool.

Curried Cauliflower Soup With Salt & Pepper Cashew Nuts

Ingredients

Salt & Pepper Cashew Nuts

To Serve

  • A few Parsley Sprigs
  • A pinch of Chilli Flakes
  • Drizzle of extra Virgin Olive Oil

Instructions

  • Heat the oil in a large saucepan over a medium heat and add the onion. Saute for 7-10 minutes until soft and translucent. Add the garlic, turmeric, curry powder and a dash of water, stir well to form a paste and fry for another 2 minutes or until the spices release their aromas.

  • Add the cauliflower and stock to the pan (do not worry if the stock does not cover the cauliflower completely) and bring to the boil. Reduce the heat to a simmer and cook for around 15 minutes or until the cauliflower is easily pierced with a fork.

  • Meanwhile make the salt & pepper cashews. Heat the oil in a medium saucepan over a medium heat until sizzling. Once hot add the pepper, salt, garlic powder and cashew nuts. Stir to coat all the cashews with the oil, then fry for 2-3 minutes stirring constantly until the cashews are golden and blistering. Remove from heat and pour the cashews out onto a plate lined with kitchen roll to cool.

  • Transfer the contents of the soup pan into a blender / food processor and blend until super smooth. You may need to do this is batches if your blender is particularly small.

  • Return the soup to the pan, add the coconut milk and the salt & pepper and stir well. Taste and adjust seasoning if needed then heat the soup until it is piping hot.

  • To serve, ladle the soup into bowls, drizzle with olive oil and sprinkle with a pinch of chilli flakes. Top with the cashew nuts and a few sprigs of parsley and enjoy!

Homemade Vegan Churros

Ingredients

Instructions

  • Combine the sugar with the cinnamon on a plate lined with baking paper and set to one side.

  • Whisk the water, 1 1/2 tablespoons of sugar, two tablespoons of vegetable oil and salt over a medium heat. Bring to the boil then remove from the heat.

  • Add the flour to the mixture and stir until a ball forms.

  • Carefully heat 4 inches of vegetable oil in a large pan. It should reach 190C with at least 3 inches above the oil to prevent bubbling over.

  • Place the dough in to a pastry piping bag and pipe the dough over the pot of oil. Cut each churro using scissors. The key is to pipe two to three churros into the oil at a time.

  • Once the churros are golden brown, carefully remove using tongs and place on to a paper towel to drain the oil. Roll the churros in the cinnamon and sugar mixture.

Spiced Red Cabbage and Apple

Ingredients

Instructions

  • Place the bay leaves, star anise, cinnamon, shredded red cabbage, vegetable stock, caster sugar and cider vinegar in to a large saucepan.

  • Using a medium heat, bring to the boil and reduce the heat and simmer for half an hour.

  • Add the apple wedges and continue to simmer for 15 minutes. Drain and serve.

Pumpkin & Cranberry Oat Biscuits

Ingredients

Instructions

  • Preheat the oven to 180C, line a baking tray with baking paper. Over a low heat, melt the coconut oil and honey together.

  • Combine the oats, cranberries, pumpkins seeds, linseed, salt and pumpkin spice in a large mixing bowl. Beat two eggs in a jug, pour in to the mixture a long with the warm coconut oil and honey and stir.

  • Split the mixture in to equal biscuit shapes, place on the prepared baking tray and bake for 15 to 20 minutes or until lightly golden. Leave to cool.

Buckwheat and Beetroot Salad

Ingredients

Instructions

  • Place the dried chickpeas in to a large mixing bowl and fill the bowl with water. Cover the bowl with a clean towel and leave to soak over night.

  • Preheat the oven to 190ºC. Cook the chopped onion in 1 tablespoon of coconut oil in a large frying pan over a medium to high heat. Add the buckwheat and toast for 2 minutes while stirring. Drain the chickpeas and add them to the frying pan a long with the vegetable stock. Cover the pan with a lid and allow to simmer for 10 minutes. Stir the mixture every now and then.

  • Keep an eye on the buckwheat and chickpeas as they may need more water. Set the frying pan aside to cool and bring a small pot of water to the boil and add the frozen peas to cook for 3 minutes. Meanwhile, chop the mushrooms and beetroot in to chunks and drain the peas.

  • Drizzle olive oil and lemon juice over the buckwheat and season with salt and pepper and paprika and mix. Serve in bowls with the peas, mushrooms, beetroot, chopped hazelnuts and the chopped mint leaves sprinkled on top.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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