Ahhh hello hello!!
There’s something about posting fall recipes that makes me want to sit here and tell you all the reasons why I love putting it together sooo much. But I’m also not a terrorist so I won’t take you hostage on a 8 minute scroll when I know you really just came here to get recipes.
^^^ If you want even more fall recipes – make sure you check out the post I did on Cameron Diaz’s “The Body Book” blog. ^^^
With that said – you should know that I made all of these things from my fav Purely Elizabeth Cookbook, my friends and my boyfriend we’re obsessed with everything, I had leftovers after serving 4 of us, annnnnnd there’s so much fiber combined in these meals so we we’re happily stuffed afterwards without feeling like a slop fest.
+ Friendsgiving Appetizer, Entrée, Dessert & Cocktail +
Appetizer: Roasted Pumpkin Seed Hummus
- 1 1/2 cups pumpkin seeds
- 3 cloves garlic
- 1/2 cup olive oil
- 1 tsp smoked paprika
- 1 (15-oz) can white beans, drained
- 1 lemon, juiced
- 1 tsp salt
Pre heat oven to 350-degrees F. On a parchment-lined baking sheet, add pumpkin seeds and spread evenly. Roast for 10-15 minutes. In a food processor, add roasted pumpkin seeds, garlic, olive oil, paprika, white beans, lemon juice, and salt. Blend until smooth. Serve drizzled with olive oil and a sprinkle of smoked paprika.
Entrée: Pumpkin Lasagna
- (PUMPKIN CASHEW RICOTTA):
- 2 cups raw cashews, soaked for at least 4 hours (if I’m being honest, I just used 2 cups of roasted cashews because I didn’t have time to soak some but this is what the recipe calls for).
- 2 cups pumpkin purée
- 1 clove garlic
- 1 lemon, juiced
- 1 tsp salt
- 1 tbsp olive oil
- 1 container gluten-free lasagna noodles
- 1 jar marinara sauce
- 1 cup cooked black lentils
- 8 oz shredded vegan cheese (I used regular mixed cheese because dairy doesn’t bother my stomach and I like the added protein but do you).
Preheat oven to 350-degrees. Meanwhile, in a high-speed blender, add pumpkin cashew ricotta ingredients, blend until smooth. Add 1 tbsp of water at a time, if necessary, to reach desired consistency. Set aside. Meanwhile, in lasagna pan, spread a layer of tomato sauce, followed by noodles, pumpkin cashew ricotta, lentils, then sauce. Repeat. Top the lasagna with shredded cheese. Cover the lasagna with tin foil and bake for 35-40 minutes or until bubbly.
COCKTAIL: Champagne, vodka + st. germain w/ Pomegranate
- 1 part vodka
- 1 part St. Germain
- 3 parts champagne
- pomegranate seeds
In a cocktail shaker, add vodka, St. Germain, and ice. Shake to combine. Pour into a glass and top with champagne and pomegranates.
DESSERT: Warm baked apples with oatmeal crumble
- 4 gala apples
- 2/3 cup Purely Elizabeth Ancient Grain Original Oatmeal
- 2/3 cup coconut sugar
- 1/4 cup coconut oil
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2 cups apple cider
- ice cream
Preheat oven to 400-degrees F. Core the apples, cutting 2/3 of the way down to remove the seeds. In a bowl, combine oatmeal, sugar, oil, cinnamon and vanilla. Mix thoroughly with a fork until it becomes clumped together. Stuff the mixture into each apple. If there is mixture left over be sure to keep it. Place apples in a baking dish. Pour apple cider in the bottom of the pan, then bake for about 45 minutes. Take out at 30 minutes and apply leftover oat mixture if you have any, and continue to bake for 15 more minutes.
Serve immediately and top with ice cream!
Like I said, all of these we’re actually super easy to make and I liked these options because if you need to cook something and travel with it to a friends house this app and entrée are great options. I probably wouldn’t do it with the apples since you want to serve them immediately but they’re a great option if you’re having guests over!
Let me know if you like these recipes and if you end up making any of them!!
Happy friendsgiving and thanksgiving ya’llll!