Bronx 12 News: Healthy Fall Recipes

Food For Thought Autumn recipes News 12 Bronx from Natasha Geigel on Vimeo.

Earlier this month I had the pleasure of filming a few segments with Brooklyn 12 News’ Natasha Geigel. (While I was in town I may or may not have eaten at Dun Well Donuts and Champs Diner and also visited Peter Steele’s park bench.)

Anyway, on her segment Food for Thought we talked about a LOT of vegan fall dishes featuring ancient grains from Kamut and I Heart Keenwah. So, for your cooking pleasure, here are all of those recipes.

Apple KAMUT ® Brand Crisp

Makes about 8 servings

• ¾ cup sugar
• 3 Tbs cornstarch
• 5 cups chopped apples
• 1 cup KAMUT® wheat flakes
• ½ cup light brown sugar
• ⅓cup coconut oil
• ⅓ cup KAMUT® wheat flour
• 1 tsp cinnamon

1. Heat oven to 350 degrees.
2. Combine sugar, cornstarch and apples, toss well and spoon into an 8” square baking pan.
3. Combine KAMUT® wheat flakes, brown sugar, KAMUT® wheat flour, cinnamon and coconut oil. Mix well and spoon over the apples. Bake tor 45 minutes until the topping is golden brown and the fruit is bubbling.

Baked Apples with Dates

Makes 2 servings

• 2 large apples
• 2tsp cinnamon
• 4Tbs light brown sugar
• 4 Medjool dates

1. You can use any apples, just cut in half, remove the core and slice the apples very thin (1/8 inch) you’ll end up with approximately 25 – 30 slices of each apple.
2. Individually stack the apple slices onto sheets of foil, in a circular shape.
3. Chop the dates and put 2 in the center of each of the apple stacks.
4. Sprinkle with the cinnamon and brown sugar.
5. Wrap up foil by gathering each corner and pinch it together and place on baking sheet.
6. Bake at 400º for 25 minutes.
7. Carefully unwrap the foil and place each apple stack in a serving dish, pour over all the juices and top with crushed Chocolate, Sea Salt Quinoa Clusters.

Moroccan KAMUT® Brand and Chick Pea Stew

• Makes 8 servings
  1 Tbs olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 red pepper, thinly sliced
• 2 teaspoons ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1 teaspoon paprika
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon ground pepper
• 1 teaspoon salt
• 3 carrots, cut in ¼ inch rounds
• 1 fennel bulb, stalks removed and cut in bite sized pieces
• ½ head cauliflower, cut into florets
• 1 cup cooked chickpeas
• 2 cups cooked KAMUT® berries
• 1 (28 ounce) can crushed tomatoes
• 2 cups vegetable broth
• 2 cloves garlic, minced

1. Heat a large greased pot over medium heat.
2. Add onion, celery, and red pepper, and sauté until onions are translucent.
3. Add cumin, cinnamon, ginger, paprika, cayenne pepper, salt, and pepper, and cook for another minute until fragrant.
4. Add carrots and fennel.
5. Cover and cook for 5 minutes.
6. Add the cauliflower, chickpeas, cooked Kamut berries, tomatoes, vegetable broth, and garlic, making sure that everything is covered in liquid.
7. Bring to a boil, lower the heat, close the lid, and simmer for about 30 minutes until the vegetables are tender.

Baked Acorn Squash with Quinoa Stuffing

By BakeandDestroy Published: September 22, 2015

• Yield: 6 Servings

Food For Thought Autumn recipes News 12 Bronx from Natasha Geigel on Vimeo. Earlier this month I had the pleasure of filming a …

Ingredients

• 2 cups vegetable broth
• 1/2 tsp kosher salt
• 1 cup uncooked quinoa
• 1 Tbs olive oil
• 2 cups leeks finely chopped
• 1/2 cup celery stalks finely chopped
• 1/2 tsp freshly ground pepper
• 1/2 tsp dried rubbed sage
• 4 cloves garlic minced
• 3/4 cup dried cranberries
• 1/4 cup walnuts chopped
• 3 acorn squash halved and seeds removed, roasted in oven until soft

Instructions

1. Bring broth to a boil in a medium saucepan, add quinoa.
   
2. Cover and reduce heat and simmer for 20 minutes or until liquid is absorbed. Let stand for 5 minutes then fluff with a fork.
   
3. Heat in a large skillet over a medium heat.
   
4. Add leeks, celery, and salt, pepper and sage, cook for 10 minutes or until tender, stirring occasionally.
   
5. Add garlic, cook for 1 minute. Stir in the cooked quinoa, cranberries and walnuts then cook until thoroughly heated.
   
6. SERVING SUGGESTION To assemble, put the cooked acorn halves on a platter, spoon the quinoa stuffing into them and top with crushed Quinoa Puffs Herbes de Provence.
   

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