In the past week, I have made two delicious recipes that would be perfect to prepare on Sunday and enjoy all week. If you love pumpkin and warm, comforting fall eats, read on!
For Lunch/Dinner: Vegetarian Pumpkin Chili
This recipe for Turkey-Pumpkin Chili is in the October issue of Real Simple, and I made it, but with Morningstar Plant-Based Crumbles instead of turkey. I’m not normally a big chili fan, but I found this dish to be delightful! (This recipe could easily be made vegan, too, with vegetable broth and vegan sour cream.)
I loved making this meal because it was so easy – just pour everything in a pot and heat – and it freezes well for future dinners.
For Dessert: Pumpkin Chocolate Chunk Oatmeal Cookies
H discovered this cookie mix at Trader Joe’s, and I made them on a rainy day while listening to jazz.
All you need is water, butter, and an egg! The dough was sticky and a bit difficult to work with, but making them was worth it because they sure are tasty. There is a strong pumpkin spice flavor to these.
Happy fall cooking + baking!
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