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Life Quick and easy fall vegan recipes

Oct. 17, 2018
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The second the clock struck midnight on September 22nd, I was determined to make LA feel like fall. Yes, my apartment in the Valley was 84 degrees, but was I going to let the heat stop me? No. I seeked out that slight breeze in the 90 degree weather and when I finally felt my hair brush against my cheek in the evening breeze, my annual autumnal cravings for anything apple and pumpkin-flavored begun. 

Apple Bites


Step aside, pumpkin spice. You may be a key element in this recipe, but your reign over fall is far too overhyped and truly, you’re nothing without some assistance from apples. See for yourself with one of my favorite dessert recipes!

Ingredients (makes 12 bites)

Five apples

3-4 teaspoons of pumpkin pie spice (cinnamon, nutmeg, ginger)

½ cup of coconut milk

2 tablespoons of almond butter (can sub for coconut butter if nut allergy)

1 can of pumpkin puree

3-4 soaked, pitted dates

Recipe

1. So, I go a little extra on mine, but the secret is to sauté the apples first in a large skillet with coconut oil and the spices. I cooked them for about seven minutes so they were almost tender with a nice golden color.

2. Put the apples and the other ingredients in a food processor and pulse for about 30 seconds.

3. Then, let your concoction chill in the fridge or freezer for about 30 minutes. Depending on your preferred consistency, you can decide whether the fridge or freezer is best, but I chose the freezer. 

4. Take it out and roll into little balls or even scoop it all in a container to enjoy like ice cream, and voila! You've successfully rang in fall! 


Pumpkin Sweet Potato Soup

I'm a big fan of carbs that make me feel comfy and cozy. Sweet potatoes hold the #1 spot in my heart for that. So, I decided to dive into a big sweater and some fuzzy socks and create my favorite fall comfort recipe. 

 Ingredients 

2 sweet potatoes

¼  can of pumpkin puree

½  cup of vegetable broth

¼ cup of olive oil

¼  cup of coconut milk

2 teaspoons of pumpkin pie spice

1 teaspoon of turmeric 

Pumpkin seeds (optional)

Rosemary (optional)

Recipe:

  1. Peel and cut up the sweet potatoes into bite-size pieces. Sprinkle with olive oil and any spices of your choice (I chose turmeric). Place them on a baking sheet, and roast in the oven at 400 degrees for 35-40 minutes. 
  2. Place the sweet potatoes and other ingredients in a food processor and blend for one minute until it reaches a thick, creamy consistency. Feel free to add more spices.
  3. Transfer the soup to a pot and heat on the stove for five minutes. 
  4. Pour the soup into your favorite bowl and top with ingredients like pumpkin seeds, rosemary, sage, or even your favorite vegan crumble cheese (I chose Miyoko’s!)

I chose these two recipes because they are seriously so incredibly easy and fun to make! I highly recommend you invite your friends over for a little harvest gathering and surprise them with these drool-worthy recipes! Even if you or they aren’t vegan, both the apples bites and the pumpkin sweet potato soup are sure to leave a long-lasting impression. I’d love to hear if any of you make these, so please let me know in the comments!