Yummy Fall Foods
Here are some yummy and easy to prepare snacks, smoothies, and soups for the coming fall days:
- 1 beet
- 2 apples
- 1 pear
- 1 inch ginger
- 1/2 lemon
If you don’t have a juicer you could drink this blended or even strain it through a sieve.
- 1 cup brewed coffee
- 2/3 cup almond milk (or soymilk with ¼ teaspoon almond extract)
- 1 Tablespoon sugar (Use your favorite vegan variety.)
- ½ teaspoon almond extract
- 1 teaspoon maple syrup
- 1 teaspoon chopped almonds, if desired
Combine coffee, milk, sugar, almond extract, and syrup and mix together. For a hot beverage, either heat in the microwave or on the stove. For a cold beverage, pour over ice or freeze for an almond-coffee slush. Top with almonds, if desired.
Chocolate Plus Smoothie
- 2 Tablespoons unflavored soy yogurt or silken tofu
- 1 cup soy or almond milk
- 1 Tablespoon maple syrup
- 2 Tablespoons unsweetened cocoa powder
- ½ slice whole wheat bread
- 3 ice cubes
Black and White Bean Salad – good for constipation and healthy eating post-treatment
- 1 can white beans, rinsed and drained
- 1 can black beans rinsed and drained
- 1 cup chopped tomato
- 1 cup chopped green onions
- 1/2 cup chopped bell pepper
- 1/2 cup picante sauce
- 1/4 cup balsamic vinegar
- 1-2 cloves minced garlic
- 1 tablespoon olive oil
- fresh chopped cilantro and fresh lemon juice for topping
Bean and Pasta Soup
- 4 Tablespoons olive oil
- ½ cup chopped vegan bacon
- 1 cup chopped onions
- ½ cup chopped celery
- 1 clove garlic, minced
- 1 Tablespoon red pepper flakes (optional)
- 1 Tablespoon dried sage
- 4 cups mushroom broth
- 2 pounds (approximately 5 cups) chopped canned tomatoes, not drained
- 1 pound (approximately 2½ cups) cooked white beans
- 10 ounces (approximately 1 small box) uncooked pasta
In a medium stockpot, heat oil and sauté bacon for 5 minutes to soften. Add onions and celery and cook until vegetables are soft. Add garlic, red pepper flakes, and sage and cook for 1 minute.
Add broth, tomatoes, and beans. Bring to a boil over high heat. Break pasta into small pieces as you add it to the stock and reduce heat to medium. Cook uncovered for 10 minutes or until pasta is al dente (just tender). If desired, continue to cook the soup awhile longer, but don’t let the pasta absorb all of the liquid.
Note: This soup can be puréed.
Carrot Mushroom Soup
This hearty soup is almost a meal in itself. It can be partially or totally puréed for a smoother texture. Make a batch and freeze in single portions.
- Vegetable oil spray
- 1 pound (approximately 2 cups) vegan ground round or vegan soy crumbles
- 2 cups diced celery
- 2 cups diced onions
- 3 cups diced fresh mushrooms
- 1 gallon (approximately 8 cups) vegetable stock
- 2 bay leaves
- 1 cup thawed frozen diced carrots
- 10 ounces (approximately 1¼ cups) uncooked pearl barley
Spray a medium pot with oil and brown ground round. Add celery, onions, and mushrooms and sauté until vegetables are soft, approximately 3 minutes. Add remaining ingredients. Bring to a fast boil, lower heat, cover, and allow soup to simmer until barley is soft and desired texture is achieved, approximately 45 minutes.
Cinnamon Rolls – good for day of chemotherapy neutropenia
- store bought refrigerated biscuits (ex: Pillsbury southern homestyle original are vegan)
- 2-3 tablespoons olive oil
- 2 tb sugar
- 1 tsp ground cinnamon
- 1/4 cup raisins, optional
- 1/4 cup pecans, optional
Preheat oven to 425, flatten biscuits and spread lightly with olive oil. combine sugar and cinnamon together and sprinkle mixture over biscuits. sprinkle raisins and pecans on if desired. Roll each biscuit one end to the other end. Place them on an ungreased pan in a circle with each biscuit touching each other and bake for 8-10 minutes.
(Makes two 8-inch loaves or twenty-four 2-Tablespoon muffins)
Pumpkin has lots of fiber and nutrients and adds a pleasant texture to many foods.
This pumpkin bread is just sweet enough to serve toasted for breakfast or for dessert, yet it is savory enough to serve at lunch or dinner.
- Vegetable oil spray
- 3 cups unbleached flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1 teaspoon ginger
- 2 cups sugar (Use your favorite vegan variety.)
- 1 cup brown sugar (Use your favorite vegan variety.)
- ¾ cup oil or mashed bananas
- ½ cup soft tofu
- 2 cups canned pumpkin (not sweetened or spiced) or 2 cups stewed and puréed fresh pumpkin
- 1 cup raisins
- ½ cup chopped walnuts (optional)
Preheat oven to 350 degrees. Spray two small loaf pans or place insert paper into 24 muffin cups.
Sift together flour, baking powder, baking soda, and spices. In a mixer bowl, mix together sugars, oil or bananas, and tofu. Add pumpkin and mix well. Mixing on slow speed, gradually add flour and mix until well combined. Add in raisins and nuts.
Pour into prepared pans. Bake for 45 minutes or until a knife inserted in the center comes out clean. Allow to cool completely before removing from pan.