ON THE TABLE
Autumn Cozy Recipes with Liz Douglas
@glowdiaries___
As we embrace the changing seasons and the crisp, autumn air, we're thrilled to partner with Liz Douglas of @glowdiaries___ to bring you a collection of wholesome, easy, and delicious recipes. Just what the doctor ordered for this season of change, these recipes are sure to fill your home with the comforting aromas of fall and warm your soul with every bite. Join us as we celebrate the joys of autumn and all the delights it brings to our tables.
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Creamy Roast Capsicum Pasta with Basil | Serves: 4
This delicious plant-based pasta sauce is made with capsicum, cashews and basil. Simple to make, creamy and tangy!
YOU WILL NEED
Equipment
Blender high power
Aluminium foil
Sauce
2 red capsicums
1 onion, quartered
4 cloves garlic
1 tbsp extra virgin olive oil
1/2 cup raw cashews
1/4 cup nutritional yeast
3/4 cup soy milk, unsweetened
1.5 tbsp miso paste
1/4 bunch fresh basil
2 tbsp tomato paste
To serve
500 g pasta of choice, cooked to packet instructions
basil leaves
chilli flakes, optional
INSTRUCTIONS
Preheat the oven to 180C/350F. Place chopped onion, whole capsicum and garlic cloves (unpeeled) on a lined baking tray. Drizzle with olive oil and add a generous pinch of salt and pepper. Massage the vegetables to coat, then roast for 30 minutes. The capsicums should be lightly charred on ends.
Add cashews to a small pot of water, and bring to the boil on high heat. Boil for 10 minutes, then rinse under cold water and drain
When the vegetables have finished roasting, wrap the capsicums separately in aluminium foil and rest for 10 minutes to sweat. Peel the skins off the capsicums, trim out the stem and seeds, then slice into large chunks. Remove the garlic skins.
Combine all sauce ingredients in a high-powered blender on high for 1 minute or until smooth. Add an extra splash of milk if you prefer a thinner consistency, and add salt and pepper to taste.
Add sauce to the cooked pasta. Serve into bowls and garnish with extra basil leaves and chilli flakes if desired.
Tofu Schnitzel | Serves: 4
This super simple plant-based schnitzel is versatile, filling and delicious. It’s a great protein to add to sandwiches, salads, curry or even served on it’s own with a salad or coleslaw.
YOU WILL NEED
Tofu Schnitzel
450 g extra firm tofu pressed
1/4 cup soy sauce
400 g canned chickpeas, reserve aquafaba
1/4 cup cornstarch
Vegetable oil for shallow frying
Crumb mix
100 g panko crumbs
1/4 cup nutritional yeast
1 tsp smoked paprika
1 tsp vegetable stock powder
1 tsp ground sage
1 tsp thyme
INSTRUCTIONS
Preheat the oven Press tofu for 10 minutes between paper towel by weighing it down with a heavy object (a book or cutting board works well).
Cut the tofu into 4 slices. Place in a tray with soy sauce to marinate, flipping after 5 minutes.
Combine all crumb ingredients in a bowl, then transfer onto a flat plate for breading.
Drain chickpeas and reserve the aquafaba. Set aside the chickpeas, as they are not required for this recipe. You can keep them in an airtight container in the fridge for up to 3 days to use in another dish.
Place the cornstarch onto a dinner plate. There should now be three plates for the breading process - 1 aquafaba, 1 panko crumb and 1 cornstarch.
Coat each schnitzel cornstarch on both sides, then dip into aquafaba to form a wet coating for the crumb to bind to. Next, coat the schnitzel in the crumb mixture on both sides, pressing down to ensure it sticks. Gently tap to remove an excess crumb.
Add roughly 3 tablespoons of vegetable oil to a large frying pan over medium-high heat. Once hot, add the schnitzels and fry until golden brown on both sides (about 2 minutes each side).
Place cooked schnitzels onto plate with paper towel to remove excess oil.
Serve immediately and enjoy!
Roasted Tomato Soup | Serves: 6
This rich roasted tomato soup is comforting and nourishing - a perfect choice for a cosy lunch or dinner. Serve with cheese toastie to complete the meal!
YOU WILL NEED
Equipment
immersion stick blender
Ingredients
1.2 kg fresh tomatoes
8 cloves garlic
1/2 cup fresh basil leaves packed
2 tbsp butter or ghee plant based
2 brown onions thinly sliced
250 ml vegetable stock
200 ml canned coconut cream
olive oil
salt and pepper to taste
To serve
coconut cream
basil leaves torn
grilled cheese sandwiches
INSTRUCTIONS
Preheat oven to 400°F/200°C.
Add the garlic cloves (unpeeled) and the tomatoes to a large baking tray. Drizzle with about 1 tablespoon of olive oil and sprinkle with salt and pepper.
Roast for 25-30 minutes until the tomatoes have burst.
Heat butter or ghee in a large pot over low-medium heat. Add onions and stir until translucent, then leave to caramelise. Only stir them every few minutes to avoid burning for 20 minutes until they are golden. Remove from heat.
Peel the garlic cloves and add to the pot of onions, along with the tomatoes and vegetable stock. Blitz until smooth with a handheld immersion blender.
Simmer for 10 minutes on medium heat, then stir through coconut cream.
Serve into bowls with a drizzle of coconut cream and basil leaves and a cheese sandwich on the side.
This recipe originally appeared on Glow Diaries.