Illustration by Ashley Amado.
Autumn has arrived, which means it is time for warm, hearty meals. As the days shorten and the sunlight wanes, nourish your body with foods that repair damage and restore the body.
Incorporate fruits and vegetable such as broccoli, pumpkin, apple, squash, and grapes into your diet to help give you a boost of energy to counteract the dreary backdrop of fall. I have provided two vegan recipes that I personally enjoy to spark some inspiration.
Baked Spaghetti Squash with Spicy Lentil Sauce
2 small spaghetti squash, halved
Salt and freshly ground black pepper
1 medium yellow onion, peeled and diced small
½ medium green pepper, sliced
3 garlic cloves, peeled and minced
2 teaspoons of crushed red pepper flakes
¼ cup of tomato paste
1 cup cooked green sprouted lentils
1 cup of vegetable broth
Preheat the oven to 375 ℉
Season the cut sides of the squash with sea salt and black pepper, then place them face down on a baking sheet for 30-45 minutes (or until the squash is tender).
Place the onion and pepper in a pan and sauté on a medium heat setting for 5 minutes. Add a dash of water to prevent sticking. Add the garlic, crushed red pepper flakes, tomato paste, and half a cup of water and cook for 5 minutes. Add the lentils and let them cook thoroughly. Season at your discretion. Puree the mixture until it is creamy (add vegetable stock if needed).
Scoop out the flesh of the spaghetti squash and top with the lentil sauce.
Red Pepper Alfredo Pasta
½ a bag of brown rice pasta
Vegan Victoria’s Red Pepper Alfredo Sauce
⅓ medium yellow onion, sliced thin
5 medium sized mushrooms
½ medium sized red bell pepper
Bring a pot of water to a boil.
Add the brown rice pasta.
Cook until tender.
Drain the water from the pasta.
Return the pasta to the pot and add the sauce.
Sauté the onion, red pepper, and mushroom slices.
Add the vegetables to the pasta.
Season the pasta.