• Clara Blanchette

A Fall Meal 🍁 🍂

Hello again!

ok. i know the title says fall. and i was really starting to get into this fall mode. well, actually, i had made it up my mind, you know. but then, what do i see when i wake up? snow. white, light and small snow. ok, i kind of was discouraged to see it, but you know what? it'll melt and even if it didn't it would have been a great experience. (cutting through the greatest colours of automn but...)

So anyways, even if it snowed, it's still fall for me here, so you can still enjoy this beautifully created automn meal.

I got inspired of a couple of things for this post. Of course i knew i couldn't miss a thick comfy veggie soup as an entree, inspired by my leftover veggie soup recipe. Then, for the main course, we all know squash is in season, right? well, we've gotta' eat 'em when we've got 'em! To top it off rightly, your sweet tooth will happily enjoy this pumpkin spice pie. I used my gluten-free apple pie crust from a recent post, and added the stuffing from Danielle Walker's cookbook. I can only say: delicious. If you don't really like pumpkin or spice, i've got plenty of desserts that you could enjoy.


Carrot and Pumpkin Soup


- carrots

- celery

- onion

- orange pepper

- 1/4 cup pumpkin purree

- organic chicken broth

- coriander

- curcuma

- salt and pepper

- sunflower sprouts

- pumpkin seeds


- steer the vegetables with oil in a saucepan. then cover with broth.

- blend all the ingredients in a blender (I use Vitamix)

- then place mixture in a big pot to warm up.

- serve when the soup is at the right temperature to eat, so hot.

- sprinkle with salt and pepper to taste and add sunflower sprouts and pumpkin seeds as you enjoy.

Main Dish:

Stuffed Butternut with Feta and Lentils


- Preheat the oven to 400F and prepare a baking sheet with parchment paper.

- cut out 2 squashes and take the seeds out. spread olive oil, and season to taste. place on the sheet face down.

- place in the oven for 40-45 minutes. cool. wash the inside with honey.

- In a saucepan golden the onions and the garlic in the oil. Add the spices and mix. Add the lentils, the peanuts and blend all together. Finally add feta and coriander and mix until completely incorporated. season to taste.

- Place in the oven for about 10 minutes, until the squash is hot and the feta has melted a bit.

- cool and enjoy straight out of the veggie.

Dessert Time:

Pumpkin Spice Pie (using Danielle Walker's stuffing)

for the crust:


- 2 1/2 cups all-purpose gf flour

- 1 cup cold butter

- 4 tbsp sugar

- pinch sea salt

- 1 egg yolk

- 4 tbsp cold water


- preheat the oven to 350F and prepare a round 9 inch pan.

- in a food processor, blend flour, butter, sugar and salt until you obtain a granuled texture.

- add egg yolks and water. stop when the mixture starts to form a ball.

- wrap the dough with plastic wrap and refrigerate for 30 minutes.

- roll it out to form a circle that'll fit your prepared pan. gently using a couple of hands, place on the pan and press down until you've gotten the desired form.

-bake in the oven for 10 minutes with a aluminium paper on top.

for the stuffing and the assembling:


- 2 cups pumpkin puree

- 3 eggs

- 1/2 cup coconut milk

- 1/2 cup maple syrup

- 1 tsp ground cinnamon

-1/2 ground ginger

- 1/2 tsp ground nutmeg

- 1/4 tsp groung cloves

- 1/2 tsp lemon zest

- 1 tsp vanilla extract

- 1/4 tsp salt


- whisk together all of the ingredients for the stuffing. Pour into the pan with the baked crust (aluminium paper removed, obvi) .

- bake in the oven for 15 minutes. then cover with the same foil. bake for 20 minutes.

- turn off the oven but keep it in the oven so it keeps the heat. (keep it in the oven the time you eat the meal)

I hope your guests or your family will be pleased to have a very fall meal on their plate and to be able to taste the delicious seasonal foods.

send me your pictures of your meals!