Autumn Harvest Roast Chicken

This Autumn Harvest Roast Chicken is a perfect dish for fall, combining the flavors of seasonal fruits and vegetables with tender and juicy roasted chicken. The marinade adds a touch of sweetness and enhances the natural flavors of the ingredients.

Ingredients:

• 1 whole chicken about 4-5 pounds
• 2 apples, sliced
• 1 small butternut squash, peeled and cubed
• 1 red onion, cut into wedges
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

Get the oven ready by heating it up to 400F 200C

Mix olive oil, maple syrup, balsamic vinegar, minced garlic, dried thyme, salt, and pepper in a small bowl

Arrange the sliced apples, butternut squash, and red onion around the chicken in a roasting pan

Use the marinade to coat the chicken and vegetables

Roast in an oven that has been heated up for about an hour and fifteen minutes, basting the chicken with the pan juices every so often, until it is cooked through and the vegetables are soft

Take it out of the oven and let it cool for 10 minutes before cutting it

When you serve the chicken, put the caramelized fall vegetables on the side

Have fun!

Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Indulge in these decadent gluten-free chocolate cupcakes with a rich chocolate cream cheese frosting. Perfect for satisfying your sweet cravings without gluten!

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup cocoa powder
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 8 oz cream cheese, softened
• 1/4 cup unsweetened cocoa powder
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• Gluten-free sprinkles optional

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth

Allow to cool slightly

In a separate bowl, whisk together the granulated sugar, cocoa powder, eggs, vanilla extract, and salt

Add the melted chocolate mixture to the sugar mixture and stir until well combined

Divide the batter evenly among the muffin cups, filling each about 2/3 full

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs

Allow the cupcakes to cool completely in the tin

While the cupcakes are cooling, prepare the chocolate cream cheese frosting

In a mixing bowl, beat the softened cream cheese until smooth

Add the unsweetened cocoa powder, powdered sugar, heavy cream, and vanilla extract to the cream cheese

Beat until the frosting is light and fluffy

Once the cupcakes are completely cooled, pipe or spread the chocolate cream cheese frosting on top of each cupcake

Optional: Decorate with gluten-free sprinkles for a festive touch

Refrigerate the cupcakes for about 30 minutes to allow the frosting to set before serving

Enjoy your delicious gluten-free flourless chocolate cupcakes with chocolate cream cheese frosting!

Red Red Vegan Black-Eyed Peas Stew

A hearty, healthy, and no-fuss vegan black-eyed peas stew with a flavorful blend of spices. This Red Red stew is comforting and perfect for a satisfying meal.

Ingredients:

• 2 cups dried black-eyed peas, soaked overnight
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can 14 oz diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• 1/2 teaspoon cayenne pepper adjust to taste
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onions and saut until translucent

Add minced garlic and diced red bell pepper, continue sauting until fragrant

Stir in tomato paste, smoked paprika, cumin powder, and cayenne pepper

Cook for 2-3 minutes

Add soaked black-eyed peas, diced tomatoes, and vegetable broth

Season with salt and pepper

Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes or until beans are tender

Adjust seasoning if needed and serve hot, garnished with fresh cilantro

Pair with rice or your favorite grain

Enjoy your hearty and healthy Red Red Vegan Black-Eyed Peas Stew!

Vegan Creamy Tomato Soup

Soup that feels good on the inside thanks to nutritional yeast, which adds depth and a hint of cheesiness to the rich flavors of tomatoes and creamy coconut milk. It's great for a quick lunch or a cozy night in.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can 28 oz crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 1/4 cup nutritional yeast
• 1 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion and minced garlic, saut until softened

Stir in crushed tomatoes, vegetable broth, coconut milk, nutritional yeast, dried basil, and dried oregano

Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally

Using an immersion blender or a regular blender, blend the soup until smooth and creamy

Season with salt and pepper to taste

Serve hot, garnished with fresh basil leaves if desired

Slow Cooker Mac and Cheese

Creamy and comforting macaroni and cheese cooked to perfection in a slow cooker. This recipe yields a rich and cheesy dish that's perfect for gatherings or a cozy night in.

Ingredients:

• 16 oz elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 can 12 oz evaporated milk
• 2 1/2 cups milk
• 1/4 cup unsalted butter, melted
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

Cook elbow macaroni according to package instructions until al dente

Drain well

In a slow cooker, combine cooked macaroni, shredded sharp cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, evaporated milk, milk, melted butter, salt, and black pepper

Stir well to combine

Cover and cook on low heat for 2-3 hours, stirring occasionally, until cheese is melted and the mixture is creamy

Once done, serve hot and garnish with additional shredded cheese if desired