don't know what to cook?

the perfect fall menu, curated by meal. just for you.

P.S. I started a YouTube channel! it would mean the world to me if you subscribed here. I have some very fun videos coming soon…appreciate your support always and THANK YOU

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I hope you had an amazing weekend…

Last week was a crazy one for me — I hung up some frames in my apartment for the first time in 3 years (lol), went to Billie’s show at Madison Square Garden, hosted an event with my friends at Mill, and got dressed by my favorite Indian designer for an event. Fall has been pretty insane so far, and I keep wishing I had more time to properly cook meals for myself at home. So I thought, I’d give you all a couple ideas for each meal for the week — fall-inspired, cozy, delicious, and plant-based!

Before we get into it, let me know if you like this recipe curation format. If you do, maybe this can become more of a weekly thing to help you get into your week. You decide!

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Breakfast

Carrot Cake Oatmeal

Ingredients

1 cup organic rolled oats

2 1/2 cups oat milk (sub non-dairy milk of choice)

1 tsp cinnamon

1 large carrot, peeled and grated finely

2 tbsp coconut sugar

Honey or maple syrup for drizzling

Handful chopped pecans for topping

Unsweetened, shredded coconut for topping

Sliced bananas for topping

Method

Combine 2 cups of the oat milk with the shredded carrot in a medium saucepan and bring to a boil, stirring frequently.

Once it comes to a boil, reduce the heat and add the cinnamon, coconut sugar, rolled oats, and the remaining 1/2 cup of oat milk.

Simmer everything together, stirring frequently until the liquid reduces and the oatmeal is thick!

Serve with a drizzle of honey, chopped pecans, shredded coconut, sliced bananas, and an extra dash of cinnamon!

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Morning Glory Muffin Tops

Ingredients

1 cup store-bought oat flour

3 tbsp coconut flour

2 tbsp flaxseed meal

1/2 tsp cinnamon

1 tsp baking soda

1 cup shredded carrots

1 red delicious apple, skin on or peeled (your choice), grated

1/2 cup unsweetened, shredded coconut

1/4 cup coconut oil, melted and cooled

1/2 cup maple syrup

1/3 coconut chips, to top‍

Method

Preheat the oven to 350 degrees and grease a baking sheet lightly with coconut oil.

In a medium bowl, whisk together oat flour, coconut flour, shredded coconut, baking soda, cinnamon, and flaxseed meal.

In a separate bowl, mix together shredded carrots and apples so that they are loosely incorporated together.

Add maple syrup to the apple & carrot mixture. Stir to combine.

Add melted and cooled coconut oil to the apple/carrot mixture. Stir to combine.

Combine wet and dry ingredients. Mix together to incorporate thoroughly.

Batter should be a little loose. That’s normal! Form into about 9 muffin tops.

Bake for 20-25 minutes until golden around the edges.

Let cool slightly before serving. Enjoy!

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Lunch

Massaged Kale Salad with Roasted Sweet Potatoes and Tahini Dressing

Ingredients

For the salad:

1 medium sweet potato, scrubbed, sliced into ½” thick rounds, and quartered

2 tbsp extra virgin olive oil

10 ounces Tuscan or curly kale, stems removed and leaves torn into bite-size pieces

3 cooked and peeled beets, chopped into bite-size pieces

1/2 small red onion, thinly sliced

Kosher salt

freshly ground black pepper

For the dressing:

¼ cup tahini

1 teaspoon dijon mustard

1 tablespoon extra-virgin olive oil

Juice of ½ a lemon, plus more to taste

Kosher salt

freshly ground black pepper

Method

Make the salad:

Preheat oven to 400°F. In a medium bowl, toss sweet potato slices with 1 to 2 teaspoons olive oil and season with salt and pepper. Transfer to a baking sheet and roast until slightly charred around the edges, about 30 minutes.

While potatoes roast, add kale to a large bowl and drizzle with 1 to 2 teaspoons olive oil. Massage kale with your hands until it softens, 2 to 3 minutes. Set aside.

Make the dressing:

Whisk tahini, mustard, olive oil, and lemon juice in a small bowl; season with salt and pepper to taste. If dressing is too thick, add water 1 tablespoon at a time until desired consistency is reached.

Pour dressing over kale and add the roasted sweet potatoes, beets, and red onion; gently toss. Sprinkle with additional salt and pepper before serving.

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Sheet Pan Masala-Spiced Veggie Bowl

Ingredients

Cayenne Sweet Potatoes

1 sweet potato, sliced

1 tablespoon extra-virgin olive oil

1/4 teaspoon cayenne

Kosher salt

Freshly ground black pepper

Masala Chickpeas

1 (15.5-ounce) can chickpeas, rinsed, drained and pat dry

1 tablespoon olive oil

1/2 teaspoon cumin

1/4 teaspoon turmeric

1/4 teaspoon paprika

Kosher salt

Freshly ground black pepper

Cumin-Roasted Broccoli

1 head broccoli, cut into florets

1 tablespoon olive oil

1 teaspoon cumin

1/2 teaspoon turmeric

Kosher salt

Freshly ground black pepper

Turmeric-Tahini Sauce

1/4 cup tahini

1 lemon, juiced

1/2 teaspoon turmeric

Kosher salt

Freshly ground black pepper

splash water, to thin to your desired consistency

Preparation

Preheat oven to 400°F and line a sheet pan with parchment paper.

FOR THE CAYENNE SWEET POTATOES:

Cut sweet potatoes into 1-inch slices. Toss in a bowl with olive oil, cayenne pepper, salt and pepper. Arrange on one side of the parchment paper.

FOR THE SMOKED PAPRIKA-MASALA CHICKPEAS:

Using the same bowl, add chickpeas and toss with the olive oil, cumin, turmeric, paprika, salt and pepper. Arrange in the middle of the sheet pan.

FOR THE CUMIN-ROASTED BROCCOLI:

Now, toss the broccoli in the olive oil, cumin, turmeric, salt and pepper. Arrange on the remaining side of the sheet pan.

TO COOK:

Place the sheet pan in the oven and roast in the oven for 30 minutes. Remove from oven, toss chickpeas, broccoli and sweet potatoes, and return to the oven for 10-15 more minutes, ensuring that all sides are charring nicely, and chickpeas are golden brown and a little crispy.

FOR THE TURMERIC-TAHINI SAUCE:

Combine all ingredients and whisking together. Add a few tablespoons of water to thin the sauce to your desired consistency.

TO SERVE:

Remove veggies from oven, serve over rice or quinoa (optional) and drizzle with turmeric-tahini sauce.

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Dinner

Butter Chickpeas

Ingredients

2 15.5 oz cans of chickpeas, drained & rinsed

1 13.5 oz can full-fat coconut milk

3 tbsp plant-based butter

1 small yellow onion, diced

4 cloves garlic, minced

1 1- inch piece ginger, grated

3 tbsp tomato paste

1/2 cup canned, crushed tomatoes

1/2 tsp garam masala

1 tsp ground cumin

1/4 tsp turmeric

1/2 tsp cayenne (can reduce to 1/4 if you’re sensitive to spice)

Kosher salt

Fresh cilantro, for garnish

Rice, naan, or quinoa

Method

Heat a large skillet over medium heat. Add the vegan butter, and swirl it in the pan until it melts and bubbles start to form.

Add the diced yellow onion and cook in the melted butter for about 3-5 minutes or until the onion becomes translucent, tender, and lightly brown.

When the onion is tender and translucent, add the minced garlic and grated ginger and cook with the onions.

When the ginger and garlic have cooked in with the onions after a few minutes, it’s time for the masala! Add the garam masala, cumin, turmeric, cayenne, and kosher salt.

Cook the spices with the onions for about 2 minutes. Now add the tomato paste. Brown the tomato paste with the onions for a few minutes.

Now, add the canned, crushed tomatoes. Cook with the onions and tomato paste until the tomatoes darken and color and begin to reduce, about 5-7 minutes. You don’t want any of that “raw” tomato smell!

It’s time for the coconut milk! Add it in and cook with the tomatoes for about 5-10 minutes. Season to taste with salt.

Use an immersion blender or transfer to a blender and blend the curry to achieve a creamy, smooth consistency.

Finally, add the cans of chickpeas. Simmer the curry for about 5 minutes. Garnish with cilantro and serve with naan and/or rice.

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The Best Dal Ever

Ingredients

3 tbsp olive oil

5 cloves garlic, sliced

1 3-inch piece ginger, sliced

1 yellow onion, diced

1 cup yellow moong dal or red lentils

1 13 oz can coconut milk

1 15.5 oz can diced or crushed tomatoes

1 tsp tomato paste

2 cups vegetable broth

2 cups spinach, roughly chopped

1 tbsp lemon juice

1/2 tsp turmeric

1.5 tsp cumin

1/2 tsp cayenne pepper

1 tsp coriander powder

pepper

salt

cilantro, to garnish

naan, flatbread, bread, quinoa, rice, to serve

Method

Rinse lentils and soak for 30 minutes (this will allow them to cook faster)!

Heat olive oil in a large pot. Add onions, ginger, garlic, and stir-fry until onions are slightly browned and translucent.

Add salt, pepper, turmeric, cumin, coriander, and cayenne pepper. Stir-fry in order to roast the masala so you get a nice aroma, about 2 minutes.

Add can of diced tomatoes and 1 tsp tomato paste. Continue to cook until masala spices have infused with the tomatoes. Season again with salt and pepper, to taste.

Add coconut milk and vegetable broth to the pot. Simmer for a few minutes.

Now add red lentils. Cover and let simmer for about half an hour, until lentils are soft, and curry is thick.

Add spinach into the curry until it wilts softens. Add lemon juice. Cook for about 10 minutes, stirring throughout.

Serve with naan, flatbread, quinoa, or rice. Enjoy!

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See you next week or maybe later this week, I haven’t decided yet. don’t forget to upgrade to the paid newsletter to get full access!

<3 samah