Many of us love summertime because of the family picnics and lazy days by the pool, but, for those of us who live in cities that have “seasons,” there’s nothing like the beauty of fall color, and the winding down of activity after the kids have headed back to school.
It’s officially fall which marks a special tradition I share with my own family. Every fall we get together at one of our homes and catch up, listening to the crackling of the fire as we tell stories around the fire pit, sharing cinnamon sticks and mulled apple cider (with a spiked version for the adults), taking the kids Trick or Treat, and nibbling on our family’s favorite fall recipes. There’s nothing like the feeling of coming together with conversation, food and drinks with the people you truly love.
Like many families, we have some dietary needs, including vegetarian, no-red meat and gluten free so I’ve included special recipes below that your family might love as much as we do. One of my favorites is my son’s Matt’s famous wings – I have to say he knows his way around a spice rack! As your deciding what to cook up this fall or tonight for that matter, remember nothing is more relaxing than comfort food and snuggling up with the ones you love. Here are some of my personal favorites from the Patty Brisben Foundation for Women’s Sexual Health Consultant Cookbook.
Vegan Quick Chocolate Chili: Submitted By Christina-Marie Wright (I’m making this at home this month, not only because it looks and sounds healthy, but also delicious!)
1 – 15-ounce can dark red kidney beans, drained 1 – 15-ounce can garbanzo beans, drained 1 – 15-ounce can pinto beans, drained 1 – 15-ounce can black beans, drained 1 – 15.25-ounce can whole kernel corn, drained 1 – 6-ounce can tomato paste 1 – 14.5-ounce can petite diced tomatoes, juice included 1 – 64-ounce can vegetable cocktail juice ¼ cup nutritional yeast flakes 1 Tablespoon of garlic powder 1/2 Tablespoon of dried sweet basil 1 teaspoon of dried oregano ½ teaspoon of ground black pepper ½ teaspoon of hot chili powder ½ cup dairy-free chocolate chips 1 bell pepper, diced 1 medium onion, diced 3 stalks celery, chopped
Dump all that stuff into a big stock pot, and heat over medium-high heat, stirring until everything is heated through, and the chocolate is all “melty” and blended in. Serve with a dollop of vegan sour cream, if desired.
Pasta and Clams, Serves 4 – Submitted by Lauren Hueber (when my daughter Lauren and I make this, we substitute gluten free Quinoa in place of pasta!)
4 garlic cloves chopped
1/3 Cup of EVOO
1 Tsp of red pepper flakes
2 cans chopped clams
½ cup white cooking wine
½ cup Italian parsley finely chopped
1 box of thin spaghetti
- Cook olive oil, garlic and red pepper flakes in a small pot on medium heat for 5 minutes, or until garlic is browned
- Add the clam juice and white cooking wine. Cover and cook on med/high for 8 minutes
- Add clams and parsley and turn heat down to simmer.
- Serve over cooked pasta with fresh parmesan cheese
G-Free Peanut Butter Cookies: Submitted by Lauren Hueber (Again, delicious, and healthy. Need I say more?! Bon appetite!)
1 cup peanut butter
1 cup sugar
I large egg
1 tsp vanilla
- Mix ingredients in a large mixing bowl
- Cover and harden in the fridge for one hour
- Scoop 1 tbs balls out onto a cookie sheet
- Sprinkle with sugar and press down with a fork
- Bake at 350 degrees for 10 minutes or until golden
- Cool for 5 minutes on a cooling rack