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 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!
*Russet potatoes are the best variety for this dish, no need to peel them
“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
@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:
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.