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This Apple Cider Moscow Mule is about to become your go-to! It’s a cozy … Read more
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This Apple Cider Moscow Mule is about to become your go-to! It’s a cozy ... Read more
The post Apple Cider Moscow Mule Recipe appeared first on Sugar and Charm.
This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers. This soup is a great way to include more veggies in your diet,…
The post Ginger Carrot Sweet Potato Soup appeared first on My Pure Plants.
This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers.
This soup is a great way to include more veggies in your diet, and the ginger adds a lovely warmth to the dish. It is also a great make-ahead option as the flavors only get better the next day.
There is nothing better than a warm bowl of soup on a cold day. Some of my other favorite vegan soup recipes include this Hokkaido pumpkin cream soup, pumpkin sweet potato soup, and cauliflower soup.
[feast_advanced_jump_to]I absolutely love the vibrant color of this ginger carrot sweet potato soup. The combination of sweet potatoes and carrots gives it a beautiful orange hue that makes it look just as delicious as it tastes.
The addition of ginger in this soup not only adds a lovely, warming flavor but also a subtle heat that is truly comforting, especially on a cold day. The use of simple ingredients such as garlic, onion, and a blend of spices like smoked paprika and chili flakes further enhances the flavor profile of this soup.
One of the best parts about this recipe is the grilled pineapple skewers. They add a delicious, smoky sweetness that pairs perfectly with the warmth of the soup. It’s a simple addition but it takes the soup to a whole new level.
This ginger carrot sweet potato soup recipe calls for simple, easy-to-find ingredients that you can get at any local grocery store. You may already have many of these items in your pantry or kitchen!
Sweet potatoes are the star of this dish. They add a beautiful, natural sweetness and a creamy texture when cooked and blended. They are a key ingredient, don’t skip them.
Carrots are another essential ingredient. They not only add to the sweetness of the soup but also a lovely, vibrant orange color that is so characteristic of this soup.
Onions and garlic are the flavor base of this soup. They add a depth of flavor that is essential in any good soup recipe.
Ginger is the ingredient that gives this soup its unique, warm, and slightly spicy flavor. Make sure you use fresh ginger, as it has a brightness that dried ginger just can’t replicate.
Veggie broth is the liquid that brings all the ingredients together. It is light and flavorful, allowing the sweetness of the vegetables and the spice of the ginger to shine through.
Paprika and hot chili powder add a kick to this soup. They are optional, but I highly recommend them if you like a bit of heat in your soup.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
For this ginger carrot sweet potato soup recipe, a good quality blender is an absolute must. It will turn your cooked vegetables and broth into a smooth, creamy soup. I recommend the use of a high-powered blender like a Vitamix for the best results.
STEP 1
Start by washing, peeling, and dicing your sweet potatoes. Next, wash, peel, and slice your carrots.
STEP 2
Now, peel and chop your onion and garlic. After that, peel and finely chop your ginger. You can also use a simple lemon zester or a rotating ginger grater for this.
STEP 1
Heat a stockpot or a Dutch oven over medium heat. Add some olive oil, then the chopped onion, garlic, and ginger. Sauté these for about 2-3 minutes.
STEP 2
Next, add your diced sweet potatoes, carrots, smoked paprika powder, salt, and black pepper to the pot. Stir well to combine all the ingredients.
STEP 3
Now, add your vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the vegetables are soft and tender. This usually takes about 15-20 minutes, depending on the size of your vegetable pieces.
STEP 4
Once the vegetables are cooked, it is time to turn your soup into a creamy consistency. Carefully transfer the soup to a blender and blend it until smooth. If your blender cannot handle hot liquids, allow the soup to cool slightly before blending.
STEP 5
Finally, season your soup with some chili flakes, if desired. Serve your ginger carrot sweet potato soup hot, garnished with some fresh herbs or a dollop of coconut cream.
The key to this ginger carrot sweet potato soup is the preparation of your vegetables. Chop your sweet potatoes, carrots, onions, and garlic into small, even pieces. The smaller the vegetables, the quicker they will cook, saving you time in the kitchen.
If you prefer a smoother texture, consider straining the soup. This will remove any remaining pieces of ginger, making the soup even more velvety.
For a creamier version, add a can of coconut milk when the vegetables are tender. This will not only add a rich, creamy texture but also a hint of coconut flavor, which pairs beautifully with the ginger and carrots.
If you like a bit of heat in your food, consider adding a teaspoon of hot chili powder or some red pepper flakes when you add the other spices. This will give the soup a spicy kick without overpowering the sweetness of the carrots and sweet potatoes.
This ginger carrot sweet potato soup is a versatile dish that can be enjoyed in a variety of ways.
One of my favorite ways to serve it is with a side of veggie balls. I particularly enjoy it with eggplant meatballs, chickpea meatballs, mushroom meatballs, or the famous IKEA veggie balls. The addition of veggie balls not only adds a much-needed extra protein but also turns the meal into a complete main course.
If you are looking for topping ideas, there are plenty of delicious options to choose from. I love serving this soup with a side of breadsticks. In addition, croutons, crackers, seeds, chopped nuts, or a trail mix can add a satisfying crunch.
Chopped herbs like thyme and cilantro, sautéed mushrooms in a soy sauce glaze, vegan bacon bits, or vegan parmesan can add a burst of flavor.
Storing and reheating this ginger carrot sweet potato soup is easy, and the flavors even intensify over time, making it a perfect make-ahead dish.
To store the leftovers, allow it to cool completely first. Once cooled, transfer it to an airtight container and it will stay fresh in the refrigerator for about 4-5 days.
As for freezing, this soup is a freezer-friendly option. You can store it in the freezer for up to 3 months. Just make sure to place it in a freezer-safe container or resealable bags to maintain its quality.
You can reheat it on the stovetop when you are ready to have it. Just place the soup in a pot and warm it over medium heat, stirring occasionally, until it is heated through. If you are reheating it from frozen, make sure to thaw it in the refrigerator overnight first.
If you do not have an immersion blender, you can use a regular blender. However, it is important to be very careful when blending hot liquids. Fill the blender only halfway to prevent hot soup from splashing out, and hold the lid down with a kitchen towel to prevent it from popping off. Alternatively, wait for the soup to cool down before blending. Always use caution when blending hot liquids.
If you do not have sweet potatoes on hand, you can use butternut squash as a substitute. Both of these vegetables have a similar sweet and earthy flavor, making them ideal for this soup. However, the cooking time may vary slightly, so be sure to check the squash for tenderness before blending.
Grilling the pineapple is optional, but it adds a delicious smoky flavor to the soup. If you do not have a grill pan or simply do not want to grill the pineapple, you can always serve the soup without it. The sweetness of the pineapple is a nice contrast to the spiciness of the soup, but the soup is still delicious without it.
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This Pear, Celery and Pecan salad is the only pear salad recipe you need this holiday season. Easy to make, refreshing, and full of flavor!
The post Pear, Celery and Pecan Salad appeared first on Budget Bytes.
This Pear, Celery and Pecan Salad is the perfect healthy side dish for the holidays. With all the ultra-rich foods that typically grace our holiday tables, having a nice seasonal salad is a pro move! I drizzle ripe pears, fresh greens, and crunchy candied pecans with a spiced balsamic vinaigrette to create a slightly sweet but oh-so-refreshing pear salad. Top it off with a little parmesan, and I guarantee this will be your new favorite winter salad!
I feel confident saying you can trust me when it comes to salads. (After all, I opened Nashville’s first raw plant-based restaurant back in 2015!)
This winter pear salad takes seasonal ingredients and makes them shine in the best way possible. The pears are juicy and sweet, while the celery is refreshingly crunchy, and the pecans add a delicious nutty flavor. Then, the vinaigrette, made with balsamic vinegar, maple syrup, olive oil, and warming spices, ties every element together perfectly. This is one salad that won’t be just an afterthought on your holiday menu this year! 😉
Here’s what you’ll need to make this pear, celery and pecan salad recipe:
Whenever I can reduce food waste and add extra nutrients to a dish, I do it! Here are some optional topping ideas for this pear pecan salad:
The dressing in this recipe is known as a ‘temporary emulsion,’ so the olive oil and balsamic vinegar will eventually separate. I recommend slowly streaming in the olive oil as you whisk or using a blender (pour in the oil slowly as the machine runs) when making the spiced vinaigrette. I’d also wait until just before serving to toss the salad with the dressing. If your dressing does separate, just give it a good shake or whisk before using.
This salad with pears is best enjoyed fresh but can be stored in an airtight container in the fridge for 1-2 days in a pinch. However, the pears will soften and brown the longer it’s stored. If possible, I’d wait to dress the salad and slice the pears until just before serving. Tossing the pears in a little lemon juice will help slow the browning, but they will still brown!
When stored separately, the spiced vinaigrette will be good for up to 3-4 days (just give it a good shake or whisk before using). The homemade candied pecans will last for up to a week in an airtight container at room temperature. As for the mixed greens, celery, and red onion, it depends on how fresh they were to begin with! Around 3-5 days is a good estimate for peak freshness, but always use your best judgment.
See how we calculate recipe costs here.
Chop ½ cup candied pecans, dice 4 stalks celery and julienne (finely slice) ½ red onion. Slice 2 pears and toss the pear slices in 1 Tbsp lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.
Prepare the salad dressing by whisking ½ tsp allspice, 1 tsp cinnamon, ½ tsp salt, ½ tsp black pepper, 2 cloves minced garlic, ¼ tsp ground ginger, 3 Tbsp maple syrup, and ¼ cup balsamic vinegar together. Stream in ½ cup olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.
Add a 6 oz bag mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.
Toss to coat the salad with the vinaigrette.
Top with 5 Tbsp shredded parmesan and serve!
With tender pears, crisp celery, and crunchy candied pecans, this easy pear salad recipe is a guaranteed crowd-pleaser!
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This easy Apple Crumble recipe is a classic for a reason! Full of warmly spiced, caramelized apples and a crunchy, buttery crumble topping.
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There’s something nostalgic about apple desserts (and there are so many to choose from!), but let me tell you, this recipe for Apple Crumble is the easiest of them all! You can whip it up in a flash and reserve the rest of your time for snuggling on the couch. Crisp, juicy sliced apples are mixed with brown sugar, cinnamon, and ginger and baked under a buttery crumble topping. It’s the perfect autumn dessert to warm your heart and fill your belly on a budget!
When I was growing up, one of our favorite family traditions was apple picking! My mom would load the whole family into the car, and we would hit the road to Tougas Family Farm (a huge pick-your-own farm in Northborough, MA about an hour west of Boston, with tons of fun things for kids to do). And I’m telling you, no apple tastes as good as one you’ve picked yourself!
You might have noticed my cozy fall recipe posts always mention my family, particularly my mom. My mom is a proud New Englander, and autumn is when she really comes alive! I had the best childhood, and I reflect on it the most during the fall. So, I highly recommend you Google search “pick-your-own apples” in your area, find a farm, and go for it! Then, you have no excuse not to try this easy apple crumble recipe. 😉
Apple crumble is a classic British dessert with layers of sliced apples and a crumble topping made from flour, sugar, and butter. It has all the comforting flavors of apple pie but with much less effort! I make my crumble filling with Granny Smith apples, lemon juice, cornstarch, brown sugar, cinnamon, and ground ginger to create a caramelized and warmly spiced bottom layer. Whether you serve it with vanilla ice cream, caramel sauce, or whipped cream, just know you’re in for a treat.
Here’s what you’ll need to make this recipe for apple crumble:
I love how Granny Smith apples taste in apple crumble. They’re tart, firm, and hold up well during baking. I’ve also tailored the other ingredients in this recipe to complement their natural flavor. However, if you prefer a sweeter apple or have a different type on hand, feel free to use it! I recommend using a crisp, firm apple that will hold its shape during baking. Some other popular baking apples include Honeycrisp, Pink Lady, and Braeburn. I recently tried a “Rosalee” apple for the first time this fall (while apple picking in Massachusetts, of course!) and it was one of the best things I’ve ever tasted—another great varietal!
Apple crisp and crumble both feature baked apples topped with a crumbly buttery topping. However, apple crisp usually contains oats in the topping, while crumble traditionally doesn’t (although there are many variations of both nowadays!). Other than that, the preparation and baking processes are pretty much the same. They’re both delicious and perfect for fall!
Once your crumble has cooled, cover the baking dish tightly with plastic wrap/foil or transfer it to an airtight container. You can keep it in the fridge for up to 4 days or freeze it for up to 3 months. Let it thaw overnight in the refrigerator if frozen, and reheat in the oven to re-crisp the topping before serving. The microwave also works if you don’t mind a slightly softer topping.
See how we calculate recipe costs here.
Preheat oven to 350° F and butter a baking dish with ½ Tbsp salted butter (my dish was 8×10”), set aside for now. Add 6 Tbsp salted butter, ⅔ cup all-purpose flour, ⅓ cup light brown sugar, ¼ tsp salt, and 1 tsp pumpkin pie spice/apple pie spice to a mixing bowl.
Firmly mix crumble ingredients together by hand, breaking it up into little pieces, and freeze for 10 minutes.
Peel most of your 5 medium granny smith apples (I left the skin on a few apples because I think it’s a nice little color pop) and slice into thin 1/8” slices.
Place your sliced apples in a mixing bowl and add ⅓ cup light brown sugar, 1 Tbsp cornstarch, 1 tsp cinnamon, 1 tsp ginger powder, ⅛ tsp salt, and 2 Tbsp lemon juice.
Toss filling ingredients together and pat down into the baking dish. Then, add frozen crumble on top.
Bake for 40-45 min or once the crumble on top turns golden brown.
This homemade apple crumble recipe has the perfect ratio of crumble to apple filling, and it couldn’t be easier to make!
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This easy Pear Galette is packed with warmly spiced pears and craisins, then wrapped in a flaky crust and served with homemade caramel sauce!
The post Pear Galette appeared first on Budget Bytes.
As we say goodbye to peaches in the summertime, I stay positive and look forward to the next season… pear season! Pears are one of my favorite fall fruits, and this perfectly fall-festive Pear Galette with caramel sauce is a delicious way to showcase them. This free-form pie is one of the easiest desserts you’ll EVER make, and the filling is deliciously simple. Spiced pears and tangy dried cranberries are wrapped in a flaky, buttery crust to create the best beginner-friendly dessert on a budget!
Originating from France, a galette is the answer to all your pie needs this busy holiday season! It’s essentially a rustic, free-form pie made with a single crust and folded-up edges over a simple filling. They differ from traditional pies because you don’t bake them in a pie pan (a baking tray is all you need!), and they’re often quicker to make. They also don’t have a top crust, so there’s no messing around with latticework or fancy pastry techniques. All you need is a pre-made pie crust and your filling! I use sliced pears, dried cranberries, cinnamon, ground ginger, sugar, and lemon juice for a sweet-tart pear galette perfect for fall.
Here’s what you’ll need to make this simple pear galette recipe:
This easy pear galette recipe is just that—easy! But don’t let it’s simplicity fool you. The flavors and textures in this dessert are anything but basic. However, if you want to use this recipe as a base and switch up the flavor, here are some variations I think you’ll love:
If you want to do something creative with any leftover pear juice after step 8, you can make a cocktail with it or briefly simmer it on the stovetop to make a pear simple syrup. Delicious and no-waste—win-win!
I took our caramel sauce recipe and reduced the heavy cream used ever so slightly to make it thicker for this pear galette. Drizzle it over the top of the warm slices and enjoy every last bite! A scoop of vanilla ice cream or a dollop of freshly whipped cream would take this elegant dessert to the next level!
This homemade pear galette recipe is best served fresh, but it’ll keep in the fridge for 2-3 days if covered with foil or plastic wrap. Just note the crust may lose some of its crispness.
You can also try freezing individual slices for up to 3 months, but let them thaw completely before serving. And like any fresh fruit dessert, the texture may be slightly softer after being frozen. I’d reheat slices in the oven at about 350F for a few minutes until warmed through.
See how we calculate recipe costs here.
Preheat oven to 450F. Slice 2 cored and quartered pears ¼ inch thin.
In a medium mixing bowl, stir together 2 Tbsp sugar, 2 Tbsp brown sugar, 2 tsp lemon juice, ½ tsp cinnamon, ½ tsp ground ginger, and a pinch of salt.
Pour the mixture over sliced pears and set aside.
Unroll 1 pre-made pie dough on a sheet of parchment paper and fill the crust with sliced pears in one single layer, leaving 1-2 inches of space around the edge. (I had some extra pear slices, so I fanned them out on top, making a small second layer.)
Then, add 1 Tbsp craisins to the leftover pear juice to rehydrate. Set aside while you make the caramel sauce.
In a small saucepan, melt ¼ cup salted butter over medium-low heat. Then, add ½ cup brown sugar and whisk together until a smooth caramel forms.
Remove caramel from heat and stream in ¼ cup room temperature heavy cream and ½ tsp vanilla, whisking until smooth.
Set aside caramel sauce to thicken. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears.
Dot the pears with hydrated cranberries.
Gently fold the sides of dough over the edges of the pears and pinch the dough to form a rustic texture and enclose your pear filling inside the galette.
Brush the crust with 1 Tbsp milk.
Sprinkle 1 Tbsp turbinado sugar over the crust and on top of your galette.
Bake for 15-20 minutes or until the crust turns golden brown and the pears begin to wilt.***
This easy dessert recipe is one to keep in your back pocket for those last-minute fall gatherings! It’s quick, delicious, and sure to impress anyone who takes a bite.
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Busy, chilly days call for EASY, warming soups! Enter: Our 1-POT Spicy Pumpkin Soup with coconut milk, tomatoes, and warming Caribbean-inspired spices. It’s delicious, comforting, and comes together with simple pantry staples!
Even better? There’s mini…
Busy, chilly days call for EASY, warming soups! Enter: Our 1-POT Spicy Pumpkin Soup with coconut milk, tomatoes, and warming Caribbean-inspired spices. It’s delicious, comforting, and comes together with simple pantry staples!
Even better? There’s minimal chopping and it’s ready in about 30 minutes. Let’s make soup!
This pumpkin soup is about as simple + flavorful as it gets! Chop onion, garlic, and ginger, then add a few everyday spices, open a few cans, and let it simmer.
Everyone goes crazy for this pumpkin cookies recipe! They come out ultra soft, chewy, and cozy-spiced, drizzled with a sweet…
Everyone goes crazy for this pumpkin cookies recipe! They come out ultra soft, chewy, and cozy-spiced, drizzled with a sweet and simple icing. In our opinion, it’s the perfect fall cookie!
When it comes to favorite pumpkin recipes, here’s one at the very top for us: these chewy iced pumpkin cookies! Whenever we make these for someone, they rave (recently, our son’s teacher couldn’t say enough about them).
These sweet morsels are lusciously pillowy and chewy, scented with a burst of fall spices and a hint of molasses. The exterior has a subtle sugar crunch and a drizzle of simple sweet icing. Even better, the soft texture holds up for days. They really are the best: great for fall desserts, Halloween, Thanksgiving and everything in between.
We’re not huge fans of cakey pumpkin cookies. You know, the kind that are basically like little round pumpkin cakes? To us they’re not really cookies, more like cake bites. So with this recipe, we created pumpkin cookies that are soft and chewy, with the texture of a molasses ginger cookie but with pumpkin and pumpkin spices. The key here? Don’t use too much pumpkin puree: it adds lots of moisture which leads to cakey cookies. Here are the ingredients you’ll need for this pumpkin cookie recipe:
Cookies can be temperamental, and pumpkin cookies are no different. It’s challenging to get cookies that look perfectly identical. Here are a few tips for upping your baking game:
There’s a fair amount of variation between pumpkin puree brands. Some are rather dry, and others are very wet.
We’ve found from experimentation that Libby brand of canned pumpkin has the best dry texture for baking. We’re not affiliated with the brand; we’ve just noticed that other brands can be very wet. If you have access to this brand, we’ve found it yields the most consistent results.
These pumpkin cookies hold up well over time. This is a must for cookies in our opinion, since you’re making them in such a big batch. Here’s what to note about storing these cookies:
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes 
Yield: 26 cookies Everyone goes crazy for this pumpkin cookies recipe! They come out ultra soft, chewy, and cozy-spiced, drizzled with a sweet and simple icing. In our opinion, it’s the perfect fall cookie!
For the cookies
For the glaze (or Maple Glaze)
*Don’t use pumpkin pie filling! Canned pumpkin can vary in moisture level, and too much moisture makes cakey pumpkin cookies. We’ve found Libby brand canned pumpkin has the best dry texture for baking, while other brands can have more moisture than others.
**You can also chill the dough longer than it takes to bake the first tray, but let it come to roughly room temperature before making the balls. (Baking the dough right from chilled yields different results.)
Variation: Try this Maple Glaze for topping the cookies.
Category: Dessert
Method: Baked
Cuisine: Fall
Diet: Vegetarian‘Tis the season! Here are a few more pumpkin recipes you’ll love:
This savory shrimp with ramen recipe is a tasty meal packed with ramen noodles, fresh veggies, shrimp, and plenty of flavor.
This dish beautifully combines the comforting familiarity of meatballs with the aromatic and spicy flavors of Chicken Tikka Masala. It is a quick and easy weeknight meal that is even better than takeout! The meatballs are perfectly spiced and baked unt…
This dish beautifully combines the comforting familiarity of meatballs with the aromatic and spicy flavors of Chicken Tikka Masala. It is a quick and easy weeknight meal that is even better than takeout! The meatballs are perfectly spiced and baked until browned on the outside, but still super juicy on the inside. Add the meatballs… Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s v…
Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this!
This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened.
Cozy Curry Noodle Soup (Thai-Inspired) from Minimalist Baker →
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