Favorite October Recipes
October has been all about the gourds over here. As fall is winding down the desire to cozy up with some comfort food is coming on strong. We’ve been experimenting with some delicious combinations of plant-based ingredients with warming spices and herbs, inspired by Indian and Mediterranean cuisines.
My two favorite recipes to share this month are a Creamy Pumpkin Curry and Spicy Spinach & Artichoke Stuffed Spaghetti Squash.
Image: Paleo Grubs
Creamy Pumpkin Curry | Gluten Free & Dairy Free
(Source: Based on a recipe from Paleo Grubs, with a few adjustments and add-ins)
This has become one of my favorite fall dishes because it combines so many great flavors - it’s creamy, sweet, savory, hearty, satisfying and comforting. It is pretty easy to make and reheats well for leftovers. There are many variations you can create with whatever veggies, proteins and starches you have on hand.
INGREDIENTS:
2 Tbsp coconut oil
2 Tbsp ginger, minced
4 garlic cloves, minced
1 medium shallot, minced
3 Tbsp Thai red curry paste
3 ½ cups peeled and cubed pumpkin or butternut squash
1 (14-ounce) can full fat coconut milk
1 tsp ground turmeric
1/2 - 1 tsp salt
1 Tbsp tamari (or soy sauce if not GF)
2 Tbsp maple syrup
2 Tbsp lemon juice
Optional animal protein: 1 lb boneless skinless chicken, cut into 1” pieces
Optional plant-based add-ins: any variety of vegetables such as bell peppers, hot peppers, broccoli, green beans, peas, carrots, chickpeas, tofu
Optional toppings: fresh cilantro, chopped cashews
Optional companions: serve over Jasmine rice, cauliflower rice, quinoa or along side of naan or papadam
INSTRUCTIONS:
Melt the coconut oil in a large pan over medium heat. Add the garlic, ginger and shallot. Sauté for 4-5 minutes until soft.
Add the pumpkin, any additional veggies, turmeric and salt. Cook for an 2-3 minutes.
Add the curry paste to the pan and cook for about a minute, stirring to coat the other ingredients.
Add in the coconut milk, maple syrup and lemon juice, bring to a low simmer (careful not to boil).
If adding chicken, add at this time and simmer for 10-12 minutes, or until the chicken is cooked through. For a thicker consistency, keep on low heat for longer.
Serve over rice or along side bread. Sprinkle with cilantro and cashews if desired.
Image: Eating Well
Spicy Spinach & Artichoke Stuffed Spaghetti Squash | Gluten Free & Dairy Free options
(Source: Based on a recipe from EatingWell, with a few adjustments and add-ins)
Another stuffed squash recipe that has comfort written all over it and is a play on a party favorite dip. We liked the addition of shredded chicken, or spicy chicken sausage to make it an all-in-one meal. It makes a deceivingly large amount of food, which is great for leftovers. If you like spice the addition of crushed red pepper or even Chipotle tabasco is a nice way to kick up the richness.
INGREDIENTS:
1 (2 1/2 to 3 lb) spaghetti squash, cut in half lengthwise and seeds removed
6oz frozen spinach
14oz can of artichoke hearts, chopped
8oz plain cream cheese (or plant-based cream cheese)
1/2 cup Parmesan (optional) (can also use 1-2 tsp Nutritional Yeast for a similar flavor)
1 teaspoon salt
1/2 teaspoon ground pepper
2 tsp crushed red pepper (optional for spice)
1/2 - 1 Tbsp dried parsley
1- 2 Tbsp lemon juice or apple cider vinegar, to taste
Smoked paprika to top
Optional add-ins: cooked shredded chicken, spicy chicken or pork sausage
Optional toppings: GF Panko or bread crumbs for some crunch, grated Parmesan, fresh parsley or basil
INSTRUCTIONS:
Place squash cut-side down on a rimmed baking sheet or glass dish. Bake at 400 degrees F until tender, 40 to 50 minutes. Allow to cool
Combine spinach and 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until warm. Drain and transfer to a large bowl. Stir in artichoke hearts, cream cheese, lemon (or vinegar) and spices.
Use a fork to scrape the squash from the shells into the bowl. Place the empty shells face up on a baking sheet.
Add the shredded squash to the spinach & artichoke mixture, stir to combine well.
Divide the mixture between the squash shells and top with optional bread crumbs, Parmesan or herbs.
Return to the oven for approximately 15 minutes until the edges of the squash starts to golden and caramelize.