When I think of fall, all I can think about is all the amazing thanksgiving food! This is the time to stay in and cook that romantic dish you have been dying to try. It’s also the time to cook as much comfort food as you can but making sure you leave room for cookies and pie.
I am always looking for food inspiration to help spice up my kitchen and I tend to lean towards food bloggers and influencers. I look for healthy options, great social media outlets and cute ideas to change up that boring recipe you’ve been using since day one. I have put together a list of my favorite food Influencers and added a recipe from their site. This is already making me hungry!!
“Fall-Inspired Glory Bowl”
@Foodgays ‘Two Vancouver men that love food’
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: The Food Gays
- 1 cup fennel sliced
- 1 cup carrot sliced
- 1/2 cup radishes whole
- 1 tablespoon neutral oil
- salt and pepper to taste
- 1 can albacore tuna in water
- 2 tablespoons mayonnaise
- 1 teaspoon basil pesto
- dukkah to serve
- fresh cilantro to serve
1 Heat oven to 400. Place vegetables on a parchment or foil-lined pan, and toss with oil. Season with salt and pepper to taste. Roast uncovered for 30-40 minutes, or until vegetables are tender and golden.
2 While the vegetables are the in oven, prepare a grain of your choice. We used medium-grain couscous for ours, but do feel free to use whatever you’d like.
Prepare the pesto mayo in a small bowl or jar. Drain tuna from can, and set on top of grains, along with the roasted vegetables. Top with pesto mayo, dukkah and fresh cilantro to serve.
KALE BREAKFAST SKILLET PIE
@Fraichenutrician ‘ Nutrition philosophy embraces moderation and quality without deprivation.’
Packed with kale and surrounded with a crispy layer of shredded hash-brown potatoes that cook up perfectly in a cast iron pan (I used a 10.5” cast iron pan for the dish), this one is a serious crowd pleaser! Since we have a few family members that have celiac disease I love that it is also gluten-free!
- 4 c. shredded potato* (medium grater size)
- 1 tsp. salt
- 1 egg, beaten
- ½ tsp. ground black pepper
- 4 Tbsp. extra virgin olive oil, divided
- 1 small onion, finely diced
- 4 c. loosely packed chopped kale leaves
- 1 ½ c. grated medium gouda cheese, divided
- 8 cage-free eggs, well beaten
- 1 c. 18% cream
- salt and pepper to taste
- chopped parsley for garnish (optional)
*Russet potatoes are the best variety for this dish, no need to peel them
- Preheat the oven to 400 F.
- Combine the shredded potato with the salt in a fine sieve or colander and let it drain for at least an hour. Press the extra water out of the potatoes and press between a clean dish towel or paper towel to remove the last bit of water. Place the potatoes in a medium bowl and add the egg and the pepper. Mix well and set aside.
- Using a pastry brush, brush 2 tablespoons of the olive oil to generously coat a cast iron pan. Press the potato mixture along the bottom and the sides of the pan to evenly cover it. Bake until the edges are golden brown, approximately 30 minutes. Remove from the oven, reduce the heat to 375 F, and set aside.
- While the potato crust is cooking, whisk the eggs together with the cream in a large bowl. Season with salt and pepper and set aside.
- In a large frying pan, heat 2 tablespoons of olive oil over medium high heat and add the onion, stirring until it is fragrant and transparent, about 3-4 minutes. Add the kale and continue to stir until the kale is wilted but still bright green, approximately 2-3 minutes. Set aside.
- Once the potato crust has been removed from the oven, sprinkle 1 cup of the grated gouda evenly along the base, spread the kale mixture on top and pour the egg mixture over it all. Bake until the egg layer is a light golden brown is set (doesn’t jiggle when moved), around 30 minutes. Sprinkle the remaining gouda over the egg mixture and broil until the cheese is golden brown, around 2 minutes. Sprinkle with the parsley if desired and serve.
“SPICED RED LENTIL & CARROT SOUP WITH CRISPY CHICKPEAS”
@Sassykitchen – This site is a journal of recipes inspired by seasonal, whole-foods that just happen to be gluten-free.
It’s cold out there, and I’m finding myself gravitating towards warming, comfort foods. To take the edge off this Winter chill, I’m making this spiced lentil & carrot soup. The crispy chickpeas give this that fancy touch & life we need for these cold-weather months.
15 oz. chickpeas, drained and rinsed
1 teaspoon olive oil
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
Sea salt to taste
tablespoons olive oil
1 sweet onion,
garlic cloves, minced
1 cup red lentils
32 oz. vegetable or chicken broth
1.5 lb. carrots, skinned + chopped
1/2 teaspoon cumin
1 teaspoon parsley
Sea Salt to taste
- Preheat your oven to 400 degrees.
- Add 2 can of drained chickpeas to a large mixing bowl.
- Add cayenne, cumin, coriander, sea salt and a drizzle of olive oil.
- Stir to coat, then add to a foil-lined baking sheet.
- Roast for 35-45 minutes or until browned & crispy.
- In a saucepan, add olive oil, over medium high heat.
- Add onion and garlic, stirring for 5-7 minutes or until softened.
- Add chopped carrots and stir together for another 5 minutes or until carrots begin to soften.
- Then, add broth, herbs and lentils.
- Bring to a boil, then reduce to simmer and cover.
- Cook at a low simmer until carrots are tender and softened. Then, using a food processor or blender, puree mixture until smooth.
- Top with roasted chickpeas and a pinch of cayenne.
@Erinireland – Erin Ireland is a passionate food reporter for CTV Morning Live, BC Living Magazine and her site, itstodiefor.ca, which serves to connect Vancouverites with the most delicious and ethically-sourced food in the city.
The Avocado Fries:
3 semi-firm avocados from Mexico
½ c. corn stach
3/4 c. dairy-free milk (I used almond milk)
1 c. panko breading
½ tsp. Mexican chipotle spice Salt
For the dip:
¼ c. vegan mayo
½ tsp. Mexican chipotle spice
1 tsp. Mexican hot sauce
For the avocado fries:
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Prepare three bowls: one filled with cornstarch, the second with dairy-free milk and the third with panko breadcrumbs. This is your breading station.
- Cut each avocado in half lengthwise and remove the pit. Cut each half into three equal parts and remove the skins (if you prefer thinner fries, go for it, but they become more delicate and easy to break).
- Follow these steps with each avocado wedge: coat the avocado in cornstarch, dip it fully in the dairy-free milk, then quickly coat it with as much panko as possible. When finished, place wedges on baking sheet and sprinkle with salt and chipotle spice.
- Bake for 20 minutes, then flip the fries gently using tongs. Bake for another 20 minutes or until golden and super crunchy. Enjoy!!!
For the dip:
Place all ingredients in a bowl and whisk to combine.
I hope this provides some motivation to start cooking amazing things this Thanksgiving season! You will be going from dinners to lunches and why not have some go-to recipes that will please your crowd. Trust me, if you make the amazing things these food bloggers are making, your cooking will not go unnoticed.