Fall Kale Salad

It’s finally started to cool down a bit here and we’re super excited to be receiving some beautiful fall fruits and vegetables in our Hungry Harvest box. The kids have been going nuts over all of the grapes, and we’ve been going wild about all of the kale, sweet potatoes, and squash. Last Saturday night for dinner we made a giant fall salad that was filling, delicious, and felt like fall in a bowl. The dressing recipe makes a lot, so save it to use on grain bowls or to top veggie burgers later in the week like we did!

Our kids aren’t generally too into salad, but we gave them some of the roasted vegetable cubes and apples along with sandwiches so they were getting some of our food. Watson takes tiny, tiny bites in order to qualify to get a treat later, if we’re feeling generous. Sometimes Vivian just eats all of the sweet potatoes she can find. Freddy is our wild card. He often eats whatever we put in front of his face, but sometimes he turns up his nose at everything. I still can’t quite get a read on that guy.

Watson and a big fall salad

Ingredients:

Dressing:

1 cup pecans
Juice and zest of two oranges
1/4 cup tamari
2 cloves garlic
Juice of one lemon
1 Tbsp gochujang

Salad:

1 bunch kale, shredded
2 sweet potatoes, cut into small cubes
1 cup chickpeas, roasted with garlic powder and salt
2 carrots, cut into small cubes
1 Tbsp olive oil
2 apples, cut into cubes or matchsticks
1/2 cup kumquats, sliced and seeds removed
1/4 cup pumpkin seeds

Directions:

Toss the sweet potatoes, chickpeas, and carrots in the oil and roast at 450 for about 30 minutes, or until the cubes are brown in places.

Meanwhile, blend together dressing ingredients until smooth.

Toss kale, roasted vegetables, fruits and about 1/4 c of the dressing, or however much makes you happy. Top with pumpkin seeds and devour.

Fall Beer Review

I love beer. I love fall. It follows, then, that I adore fall beer. If you put a pumpkin in some beer, chances are I’m going to love it. If you even just put a pumpkin on the label, I am there for it. I haven’t been drinking too much beer since we’ve been trying to lose some weight, but I swung by the liquor store to grab some fall beer this week to let you know what I think of them.

New Belgium Voodoo Ranger Atomic Pumpkin

This is a fall beer so strange, so audacious, that I can’t help but give it a higher rating than I might based on taste alone. It’s a pumpkin ale with cinnamon and habañero peppers, so it’s got that sweet fall beer flavor mixed with some considerable heat. The combination is off kilter and experimental, but also pleasant and homey. We’re living in a golden age, when brewers can feel comfortable enough taking niche tastes to a mass market. 3.75 stars.

Vivi is puzzled over this spicy fall beer

Bell’s Octoberfest Beer

This is your standard Octoberfest, but a really good one. The spice is mellow and restrained, but enough to give you that warm fall beer flavor. Super smooth, super tasty. 4.25 stars.

Freddy is downright affronted by this fall beer

Alltech Kentucky Pumpkin Barrel Ale

This one is surprisingly light for a 10% ABV beer aged in bourbon barrels! Not the perfect late-on-a-work-night, post-workout beer, but you play the hand you’re dealt. It’s light on its feet, but full bodied, and leaves you pleasantly cotton-headed. 4 stars.

I finished this fall beer while writing a review of it

Victory Festbier

A nice mellow amber lager. This would be a really nice staple fall beer for one of those outdoor parties where everyone’s wearing a jacket and Halloween decorations are out. A little sweet, some mild spice, and just a really pleasant beer. 3.75 stars.

Watson was happy to present me with this fall beer

Flying Dog The Fear Imperial Pumpkin Ale

 

This one didn’t really work for me. It’s beer, so it’s automatically got 3 stars or so, but I wish it leaned a little heavier on the Pumpkin, lighter on the imperial. This is a heavy beer in exactly the way the Alltech beer above wasn’t. It’s 9.0% ABV, and you feel every percentage point. You definitely do taste the pumpkin, but it gets a bit overwhelmed by everything else going on. 3.25 stars.

 

 

Vegan Gluten-Free Pear Gingerbread Pancakes

We first made these gingerbread pancakes during the summer and we absolutely loved them. But we decided it’d be better to roll out the recipe sometime in the fall, since they had more of an autumnal flavor profile. And remember, we love the fall, and fall recipes. Thankfully this past week we got pears in our Hungry Harvest* box, so it was a great time to revisit them!

*Affiliate link. If you click and order and use code HERO5, you get $5 off!

Gingerbread Pancakes: A Seasonal Treat

It’s hard to overestimate just how much of a treat these gingerbread pancakes feel like. They feel like eating fresh-baked cookies for breakfast. It feels like putting on a warm sweater and jumping into a pile of leaves. They feel like going on a hayride at the local orchard. They feel like pure, distilled fall. They’re just spicy and homey and wonderful.

These pancakes also reheat really well. We took them to work for breakfast one day this week, and they’re almost as delicious as they were fresh off the griddle. The bits of diced pear have a nice slight crunch to them. The gingerbread aroma drifts, tantalizing, from the top of the plate. A lot of pancakes don’t reheat well, but these ones are a star in that department.

In short, there’s no reason for you to not be making these gingerbread pancakes right now. They’re easy, they’re vegan, they’re gluten-free, they’re delicious, they’re evocative of fall, and they reheat well. Go. Make them. Live your bliss.

Vegan Gluten-Free Pear Gingerbread Pancakes

Ingredients:

1/2 cup buckwheat flour
1/4 cup almond meal
1/4 cup brown rice flour
1 Tsp baking powder
1 Tbsp oil
3/4 cup almond milk
1 Tbsp flaxseed meal mixed with 3 Tbsp water for 5 minutes
1 pear, diced
2 Tbsp molasses
2 Tbsp candied ginger, finely chopped

Directions:

Mix all of the ingredients together in a large bowl until combined in a thick batter. Heat a griddle on medium high heat. Once hot, drop dollops of batter about 1/3 cup each onto the griddle. Cook approximately 5 minutes per side, or until done on each side. Serve with maple syrup or whatever you prefer on your pancakes.