Vegan Dishes To Make This Autumn

Hello Autumn, hello comfort food. My favorite season is here. In order to make this season a little bit more sustainable, let’s use as much as possible fresh ingredients that come from the region. September, October, and November is the best season to eat pumpkin, squash, cabbage, sweet potatoes, carrots, and Brussel sprouts. Although tomatoes and cucumbers can still be grown in Dutch greenhouses in an energy-efficient manner, most greenhouse products are more polluting for the environment than vegetables and fruits that grow in the open air. The best and cheapest is to eat products that are grown on Dutch soil. Here are some easy recipes you can make this season:

Pumpkin soup with ginger

Pumpkin soup with ginger

Eating pumpkin is very healthy. Pumpkin is rich in fiber, potassium, and vitamin C. Gingerol is the main bioactive compound in ginger. It has powerful anti-inflammatory and antioxidant effects. 
See the recipe here

Beets salad

Beets salad

Beets are rich with potassium, betaine, magnesium, folate, vitamin C and a have a good dose of nitrates. Beets can also help reduce blood pressure and anemia, improve circulation and cognitive function.
See the recipe here

Grilled veggies

Grilled vegetables vegan recipe

This easy recipe is great for a lazy night. You can just add any veggie you have at home and put them all together in the oven.
See the recipe here

Lentils dish

Lentils dish

Lentils are rich with fiber, protein, minerals, and vitamins. They are a must in a vegan diet. Lentils are also very versatile. You can eat them in salads, in soups, with rice or in a dish like this one.
See the recipe here

Filled Pumpkin

Filled pumpkin vegan recipe

Pumpkin is a very versatile veggie. You can boil it, bake it, puree it and even fill it and put it in the oven.
See the recipe here

I hope you like this recipes and try them this autumn.

With Love,
Alisson

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THIS IS WHERE I GET MY VEGAN RECIPES INSPIRATION FROM

Having a vegan lifestyle is one of the best decision I have made in my life. I eat now only fruit, nuts, grains and vegetables and feel so much healthier than before. This form of eating is relatively new for me, so I am always on the look for recipes to try out. I discovered a very simple way to find vegan meals via the page from the Albert Heijn supermarket. On the search field (on the left menu bar) you can just type in “zoek: veganistisch” and then you get a lot of ideas of what to cook. And what I love is that I am sure I will find the ingredients I need in the supermarket here in The Netherlands.

I have been using this page for a while now and I want to share with you some of my favorite recipes. They are all easy and quick to make and some of the recipes even have a video!

1. Guacamole

Easy Guacamole

Guacamole is the easiest and fastest recipe ever. All you need are tomatoes, onions (I prefer red ones), avocado, lemon juice and I like a little bit of coriander and cayenne pepper powder. Everyone has a different way of dong it but I like this recipe the most. To accompany it I use tortilla bread, chips, toast or I add it to salads and burgers.

2. Broccoli soup

Brocoli soup

Soup is my favorite way of eating my veggies. I normally make soup out of the veggies I find in my house. But my all-time-favorite is this Broccoli courgette soup. All you need is broccoli, courgette (with the skin), onion, garlic (It’s not in the recipe but It´s my personal add-on) and herbs broth.  I like to eat soup with bread or rice. Broccoli is a very good source of fiber, vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron among other nutrients our body needs. Zucchini is full of antioxidants and fiber. It is also a great source of potassium, vitamin A, B1, B2, B6, magnesium, omega-3, copper, and phosphorus.

3. Curry with Chickpeas

Vegan Curry

Curry with chickpeas, coconut milk, and rice. I LOOOOOOOVE curries. Green, yellow, red, massaman, you name it I just love it. This recipe I use as a guideline but I like to add all kind of veggies I find in my fridge. Chickpeas are my favorite source of protein. One cup of boiled chickpeas has 270 calories, 45 grams of carbs, 4 grams of fat, 15 grams of protein and 13 grams of fiber. It’s also a good source of a number of other minerals including magnesium, zinc, and copper, as well some other B-vitamins.

4. Summer salad with mango

Summer salad

On hot summer days, my body feels like eating cold recipes and this salad is my favorite. In the country where I come from, we eat mangos the same way Dutch people eat apples. When I tried this salad with mangos on it I found my go-to summer ingredient. The ingredients of this recipe are mango, avocado, red or yellow bell pepper, lemon juice, strawberries, coriander, and lettuce. I like to accompany this salad with falafel balls or any kind of beans burgers.

5. Potatoes and veggies in the oven

Potatoes from the oven

This recipe is super easy and a no-brainer. Literally just cut all the ingredients and spread them evenly on a large roasting pan and set them in the oven. I like to add a little bit of olive oil, salt, pepper, and fresh rosemary. This recipe suggests normal potatoes, but I prefer to use sweet potatoes and bell peppers mix. I also like to add onions, carrots, champignons, broccoli and all the veggies that I have at home and feel like eating.
Sweet potatoes are high in vitamin B6, vitamin C, D, iron, mag­nesium, potassium. Their rich orange color indicates that they are high in carotenoids like beta carotene and other carotenoids, which is the precursor to vitamin A in the body.

I hope you like this recipes and try them this summer.
Do you have a favorite source to get vegan recipes? Let me know in the comments below.

With Love,

alisson-simmonds-rosado-con-hoja

 

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