Eat According to the Season - FALL

Fall

Thai, Vietnamese, West African, Ethiopean, Japanese

Pesto

2 cups cooked pasta

a handful of leafy herbs (basil, cilantro and/or parsley), washed and minced

1-2 small cloves garlic, minced

1 Tbsp hemp seeds, pine nuts or crushed nuts (almonds or walnuts)

1 Tbsp grated parmesan

olive oil and salt to taste

Red Lentil Soup

2 Tbsp olive oil or ghee

1/2 red onion, chopped

3 cloves garlic, minced

1-inch piece ginger, peeled and minced

1/2 tsp each: turmeric, ground cumin, ground coriander, garam masala

1 bay leaf

1 1/2 cups red lentils, washed

1/2 butternut squash, peeled, seeded and chopped

(or substitute with canned pureed pumpkin, unsweetened)

5 cups stock or broth

(if using plain water instead, season the soup with 1 tsp sea salt)

garnishes (see below)

             Tofu Curry

 1 sweet potato, peeled and cubed

OR 1/2 block firm tofu, cubed

1 cup diced carrots

1/2 cup diced leeks (white parts only), washed well

OR 1 small onion, diced

1/2 cup chopped cauliflower

2 Tbsp ghee

3 roma tomatoes, quartered

1 lb spinach, washed

1 Tbsp grated fresh ginger

1 can light coconut milk

OR 1/2 can regular coconut milk diluted with water

Spices