Of course it’s back to summer weather in Texas. And a CSA box full of summer produce. As much as I crave cool mornings, comforting meals, and fall produce, it hard to not enjoy the last remaining bits of summer when it comes back. This week’s meals are an attempt at light yet comforting fall inspired meals while still maximizing summer’s fresh flavors.
- Chop and dice all veggies.
- Roast zucchini.
- Press and bake tofu.
- Monday: Baked Tofu and Green Beans
- Tuesday: Vegan Taco Soup
- Wednesday: Roasted Chayote Tostadas
- Thursday: Stir-Fried Udon Noodles with Bok Choy
- Friday: Leftover Tostadas and Soup
Lunches: Autumn Apple Salad with leftover tofu and green beans.
Breakfasts: Doing a little fall baking, so zucchini and pumpkin muffins with hot tea to get each morning started.
Last week, I was determined to add more vegetables to my diet, even if I had to keep hiding them (pretty much all my veg intake thus far has been in smoothies). I had cancelled my CSA boxes for a bit because I didn’t want beautiful produce going to waste in my fridge while I binged on bagels and cereal. And even though last week did not include much of a change thanks to a stomach bug that was going around, this week is already looking up.
Besides smoothies, soups are the easiest way for me to keep down vegetables and other necessary nutrients. Smooth and creamy and comforting, they can fulfill the carb cravings with a little more variety and nutrition. And when I saw squash and apples in my latest box, I knew they would make for a fall infused, spicy, sweet bowl of goodness.
Rich and smooth, sweet with a little heat, perfect to sip or dip with a crusty piece of bread, this soup is fall in a bowl.
2 tsp olive oil
1/2 red onion, diced
2 cloves garlic, roughly chopped
1 1/2 c butternut squash (or sweet potato), peeled and diced
1 medium apple, peeled and diced
1 c red lentils
1 tsp cinnamon
1 1/2 tsp cumin
1 tsp cardamom
4 c vegetable stock
2 c sweet potato greens (or spinach)
1 tsp sea salt
1/2 tsp black pepper
Heat oil in a stockpot over medium heat. Add onion and garlic and saute until soft. Season with salt and pepper.
Add squash and apples. Let cook for 5 minutes.
Add lentils and spices and stir to combine.
Add stock. Bring soup to a boil, reduce heat, and simmer for 10-20 minutes, until lentils are cooked and soft.
Transfer soup to a blender and blend until smooth.
Return to stockpot. Add greens if using, and stir occasionally so they wilt.
This soup can be served without pureeing as well. Make sure to finely and evenly dice all vegetables and apple, and stir in greens at the end.
Soup will thicken as it cools. Heat leftovers up on the stove with a little stock or water to thin.
Copyright 2016 Neat & Nutritious.
Per serving: 333 calories, 64 g carbohydrate, 6 g fat, 12 g protein, 889 mg sodium, 22 g sugar
Fall officially arrives this week, but of course it is still 90 degrees with enough humidity to make your hair frizz every single day here in Texas. Despite the warm temps, I am pretending I am back in the Midwest and making the first of fall favorite recipes with all the seasonal veggies now appearing in my CSA box.
- Dice and roast butternut squash.
- Wash and chop bok choy, peppers, chayote, and tomatoes.
- Make salad: wash lettuce; slice radishes and cucumbers; mix a quick vinaigrette (store separately).
- Cook quinoa for enchilada bake.
- Monday: Roasted Butternut Alfredo with side green salad.
- Tuesday: Quinoa Veggie Enchilada Bake with leftover salad.
- Wednesday: Autumn Spice Soup
- Thursday: Root Veggie Hash
- Friday: leftover soup and toast
Lunches: I am sticking to apples and peanut butter, leftover soup, and hummus and crackers. All of these dishes make great leftovers for school or work lunches!
Breakfasts: Is it too early for oatmeal? As much as I love smoothies, they’re not currently working for me for breakfast, so I am swapping to my fall staple this week. This Apple Pie Oatmeal sounds particularly delicious.
Have a delicious week!