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veganfall

Seed Coated Beetroot Balls

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Need some inspirational recipes for pink food? Then you have to try these sesame coated beetroot balls! Packed with so much flavor, a great texture, fluffy and soft, a beautiful pink color and coated in crispy seeds. Served in a bed of hummus and salad and topped of with some crumbled feta! Isn’t Fall a great season? With all the good seasonal food? At least I think so! 

Beetroots are such a healthy vegetable. They are packed with fiber and loaded with vitamin B9, which helps to form the DNA and RNA and helps the protein metabolism. Moreover they contain good amounts of manganese, potassium and Vitamin C. Also, they are great for vegetarians and vegans because of their high iron content. 

Beetroots are also proven to have numerous health benefits. When consumed they can control your blood flow levels, lower blood pressure, and increase your exercise performance! They help preventing cancer and are really low in calories. If all of this information hasn’t convinced you yet to try it than maybe look at that color! It’s so pink and pretty! 

The only reason why I did not cook with beets very often was because I did not know how to prepare them! I always thought of them being really difficult to prepare but actually they are really simple! You can either boil them, or steam them or bake them. I prefer baking the most because you can put it into the oven for about 50 minutes and don’t really have to leave an eye on it. It is so incredibly simple, I don’t know why I haven’t realized this earlier. Really missed out on something. 

After the little chunks have been baked, they just need to be combined in the food processor with a few other ingredients to get a doughy consistency. If you do not have a food processor you can just combine all the ingredients with a potato masher or a fork, simply bake the beets for a little bit longer! Form the balls, and roll them in the seed mixture. The seeds are really nutritious too and add an extra kick of protein to the balls, as well as some crunch. Think falafels but with beetroot and baked. 

If you feel like turning in the oven for just two servings isn’t worth it, than I have good news for you! Firstly, you can meal prep beets on the weekend so you have them in several dishes throughout the week, and secondly, you can make these balls in a big batch and freeze them (without baking). Whenever you need them, just take them out of the freezer and bake them in the oven and voila! 

I love to serve them on a bed of hummus because I am a hummus addict but if you prefer something else, Greek yoghurt for example would be really great too, or even some mashed avocado. On top some crumbled feta, it adds some freshness and I think the combo of beets and feta cheese is just bomb. Of course, if you prefer a vegan option, you can leave that out but if you are not vegan, I would definitely recommend to add it on top. 

Also, what I love to eat it with is some homemade focaccia. It basically is pizza, but only drizzled with some olive oil and fresh thyme. So good! If you don´t have the time or patience to make homemade focaccia, baguette, naan, or pita definitely works to. Or if you want to keep it low-carb, then leave the bread out!

I really enjoy making this recipe in fall because I believe that it is a healthy and funny way to switch up the game when preparing beetroots. It is not too hard but tastes amazing! I hope you like it and if you do so, I would really be thankful if you could leave a comment. Also be sure to tag me on Instagram with @uneptcuisiniere or #unepetitecuisiniere so I can see it! Happy fall, and I hope tht you will enjoy it!

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Seed Coated Beetroot Balls

A really delicious and nutritious way to add a twist onto your classic beet preperation.

Course brunch, lunch, Main Course
Prep Time 15 Minuten
Cook Time 1 Stunde 5 Minuten
Total Time 1 Stunde 20 Minuten
Servings 2 people
Calories 438 kcal

What you will need

  • 5 beets
  • 1 white onion
  • 2 cloves garlic
  • 60 g Quinoa
  • 2 tbsp cornstarch
  • 2 tbsp breadcrumbs
  • 2 tsp herbs de provence (or any other herb-based seasoning
  • 1 tsp salt
  • 2 tsp chia seeds
  • 3 tsp sesame seeds
  • 2 tsp bread crumbs
  • 1 tbsp olive
  • 3 tbsp hummus
  • 1 big handvull salad lambs lettuce or arugula or spinach works best
  • 40 g feta cheese
  • some more olive oil to drizzle on top
  • some focaccia or pita to serve

How to

That is how it works:

  1. Preheat the oven to 180C. Peel the beets and cut them into 1cm sized chunks. Layer them out on the baking tray, generously salt, and let them bake in the oven for about 50-60 minutes. After that time peek in with a fork. The beets should still have a little grip, and should not be too soft becaus eotherwise the mixture will be too soggy later on. Meanwhile cook the Quinoa according to the package instructions!

  2. Once baked add them into a large food processor. Add the 2tbsp of breadcrumbs, the cornstarch, salt quinoa, and the herbs. Pulse until combined and a crumby texture is created.

  3. Take the mass and form small balls. If you have, take an ice cream scoop and evenly portion them out into about 6 even sized balls. In a small bowl mix the seeds and the breadcrumbs. Roll the formed balls in the mixture so they are covered. Place them on a baking tray and drizzle with the olive oil. If you have an oil spray, you can use this.

  4. Bake them in the oven for 10-12 minutes, until crispy. Spread the hummus onto two plates. Top with the salad. Add the beetroot balls on top and spinkle with the crumbled feta cheese. Drizzle some more olive oil and serve with some focaccia or bread. Enjoy!

Apple & Cranberry Granola

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It is finally fall, and finally October and everyone is going crazy about pumpkins. For a good reason. They are insanely delicious and can be eaten basically with anything. But because of this hype so many people are forgetting about apples. The super delicious, sweet or sour apples that are in season right not, that are available in so many different colors, shapes, and flavors. They are seasonal at the moment and grow local here in Austria. I feel apples are underrated and we should actually keep the quote „an apple a day keeps the doctor away“ in mind every day.

Apples actually are pretty healthy. They are really rich in fiber, antioxidants, reasonable amounts of Vitamin C and K. That being said we should consider eating one a day. But the famous little sentence we tell all the kids does not mention the form we should eat them in. So why not eating them in a different way than usually?! Why not eating them in form of Granola. In form of Fall Apple Granola. To be honest, it doesn’t still contain a lot of vitamins in that form, but it gives us an excuse to eat apples. 

This granola tastes like fall in a bowl. It instantly gives you the feeling of hiking through the vineyards and grabbing fresh apples from the tree while all the leaves are turning red and yellow. It gives you the feeling of collecting chestnuts and smelling that good fall flavor. I love eating this on top of a cozy oatmeal or in a yoghurt bowl for breakfast. The crunch makes it a perfect topping for any creamy base or also with milk when enjoyed as cereal. 

I decided to make this granola with popcorn to lighten it up a little, and give it more volume. The popcorn also soaks up the liquid ingredients really well and just soaks up all of the flavor. The oats, pumpkin seeds and nuts add some texture, fall feeling, as well as good carbs and healthy fats. The flax seeds, some fiber, and the hemp seeds some protein. The dried apples and cranberries add some sweetness and chewiness which makes it really addicting. A necessary ingredient which definitely can’t be left out is the cinnamon. It adds sweetness, is super healthy, and makes it all cozy and comforting. Last but not least I added some sea salt to bring out the flavor and maca powder (which is optional) because it has a lot of health benefits.

The liquid ingredients are pretty clean and simple too. I am using Apple sauce (of course) as a base to get that Apple flavor and sweetness without any refined sugars. The coconut oil adds some fats and helps to crisp up the granola when in the oven. The maple adds sweetness and color as it will caramelize in the oven while baking and turn everything delicious golden-brown. When mixing together it already combines the different flavors and  smells. 

You will be able to smell it in the entire house once you take it out of the oven and you won’t have to wait until everything is gone. Won’t take long, I promise. It last up to one month when stored in an air tight container but mine was gone way quicker. I hope that you will enjoy this recipe and if you decide to recreate it be sure to tag me in your post with @uneptcuisiniere or #unepetitecuisiniere

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Apple Granola (V,SF)

A delicious fall twist on your regular Granola perfect for October!

Course Breakfast, Snack
Prep Time 10 Minuten
Cook Time 25 Minuten
Total Time 35 Minuten
Servings 12 servings
Calories 93 kcal

What you will need

  • 50 G Popcorn
  • 30 G Almonds Chopped
  • 30 G Oats
  • 30 G Pumpkin seeds
  • 1 Tbsp Hemp Seeds
  • 1 Tbsp Chia Seeds
  • 1 tbsp Cinnamon
  • 2 Tsp Maca Powder
  • 20 g Cranberries
  • 20 g Dried Apples

Wet ingredients:

  • 100 G Apple Sauce or Apple Butter
  • 1 tbsp coconut Oil
  • 1-2 Tbsp maple syrup

How to

That’s how it works:

  1. Preheat the oven to 180C.

  2. Chop the Almonds. Add them into a big bowl along with all the other dry ingredients except for the dried Apple. Mix them well until all combined.

  3. In a smaller bowl mix together the Apple sauce, molten coconut oil an maple until it has a smooth consistency.

  4. Pour the liquid mixture over the dry one and gently stir through until all of it is covered. Then spread it on a baking tray covered with parchment paper and bake it in the oven for about 20-25 minutes.

  5. When done take it out of the oven and let cool completely. Meanwhile chop up the dried apples. Mix the through the granola. Now you can also add cranberries or any other add ins that you would like.

  6. Store it in an air tight container for up to one month. It is best enjoyed over Jogurt, Porridge, or simply with milk.

Fall Tabbouleh Stuffed Sweet Potatoes

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Who doesn´t love a stuffed potato. Maybe with some sour cream and beef, or with roasted vegetables and guac or whichever combination you like. Roasted potatoes with some sort of stuffing is just such a comforting and easy meal. I love it on weeknights because everyone can pick their one fillings and it is just a family meal. Because they are so versatile I like to add a twist in them whenever I make them. Sometimes I make them a little more American with loads of cheese, sometimes Mexican with salsa and avocado, sometimes a mix.

This time I decided to not only switch up the filing a little but also go for sweet potatoes instead of normal potatoes. I honestly love sweet potatoes and I don’t know why I hadn’t thought of this before. The crispy skin and the soft inside is just so good combined with the spices. In order to really get those spices into the potato, you have to use oil when baking it. Without oil, it won´t ever get that deep flavor and that crispiness. I use a spice mix that consists of most people´s pantry staples. It just intensifies the sweetness of the potatoes but gives them an extra kick. 

I wondered what filling would go well with sweet potatoes and a thousand ideas crossed my mind until it came to me to just combine two of my favorite dishes. Stuffed potatoes & tabbouleh! If I wouldn’t had created that myself I would have called it genius. It literally tastes so amazing. It’s going to be your new favorite. Easy weeknight and easy to prep, perfect meal prep dish, ideal for weekends when the family and friends are coming together, just perfect for any occasion.

That warm and soft sweet potato and the freshness of the tabbouleh just go so well together. Paired with the super delicious Tahini Sauce it is just so good! Since tabbouleh is a pretty summery dish I think I added a fall twist to it. Some small chopped up apples, raisins, nuts, and some Swiss chard. I tossed it together with the Couscous and dressed with simply Olive Oil and lemon juice. It helps bring out the flavor but doesn’t overpower them. The different fruits and veggies add such a variety in flavor, a great crunch, and so much color. It feels like eating the rainbow with this salad. 

The real addiction in this dish is the Tahini Sauce. So Good. Really simple ingredients, Tahini, lemon juice, mustard, water, vinegar, and oil. It just has such an amazing flavor and because of the Tahini it makes the dish a little more oriental. The lemon gives a great contrast to the hearty ness of the sweet potato and paired with the guac (which technically is optional, but actually not) you won’t go back to sour cream. The drizzle on top is so satisfying and damn good.

This entire combination of warm sweet potato, crunchy tabbouleh, creamy guac and refreshing Tahini dressing is bomb. It is not complicated to make which will make it your new favorite dish. So easy to meal prep and prepare in general as you can roast some sweet potatoes in the weekend and make some of that good tabbouleh and just take it whenever you need. If you do make it be sure to tag me on Instagram with @uneptcuisiniere or with #unepetitecuisiniere and leave a rating. I honestly really really like this dish and I hope that you will like it too!

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Fall Tabbouleh Stuffed Sweet Potatoes

Super comfortable and healthy fall dinner

Course dinner, Main Course
Prep Time 30 Minuten
Cook Time 50 Minuten
Total Time 50 Minuten
Servings 2 people
Calories 650 kcal

What you will need

For the Sweet Potatoes:

  • 1 large Sweet Potato about 500-600g
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Cinnamon
  • 1/2 tsp Paprika Powder
  • 1/2 tsp Chili Powder
  • 1/2 tsp Curcuma Powder

For the Tabbouleh

  • 70 g Couscous
  • 3 stalks Swiss chard
  • 1/2 Apple
  • 100 g Tomatoes
  • 1 small Red Onion
  • 1/3 Cucumber
  • 1/2 Yellow Bell Pepper
  • 1 tbsp Chopped Parsley
  • 1/2 tbsp Olive Oil
  • 1.5 tbsp Lemon Juice
  • Salt & Pepper

For the Tahini Sauce

  • 1 tsp Tahini
  • 1 tsp Dijon Mustard
  • 1 tsp Maple Syrup
  • 1-2 tbsp Almond Milk can substitute for water
  • 1 tbsp Water
  • 1.5 tbsp Lemon Juice

To finish it off:

  • 1 small Avocado
  • 1 stalk Spring Onions finely chopped

How to

Thats how it works:

  1. Preheat the oven to 180C. Cut the sweet potato in half. In a samll bowl mix all the spices together with the oil. Brush both sides of the cut sweet potatoes with the oil-spice mixture and place o a baking tray. Once the oven is heated up, place them in and bae for about 45-50 minutes.

For the Tabbouleh:

  1. Prepare the Couscous according to the package instructions. Chop the tomatoes, the bell pepper, the appla, the cucumber, and the swiss chard in cubes, a little smaller than 1cm. Finely mince the onion. In a large bowl add all of the vegetables, the couscous and the parsely. drizzle the lemon juice and olive oil on top and gently combine everything until is it well mixed through.

For the Tahini Sauce:

  1. Add all of the ingredients into a small bowl and mix or into a small blender and blend until you get a smooth and runny consistency. If you prefer to have it thinner, add more water or almond milk, if you want it thicker, add more Tahini.

To finish it off:

  1. Smash the avocado and generously salt and pepper it. Take the sweet potatoes out of the oven and place them on two plates. With a fork carefully smash the inside of the potatoes and take some of the smashed filling out so you have more space for the filling. Add the Tabbouleh into the muld you just created. Top with some of the mashed avocado and drizle with the Tahini sauce. Serve as it is or with a small side salad if you prefer. Enjoy!