Fall Harvest

I have been in a very fall/halloween mood recently so I decided to make a fall themed dinner. It wasn't nearly what I anticipated it to be, but it was still good! I made Sweet Potato, Squash, & Apple Soup, toast with pumpkin butter from Trader Joes and peanut butter cookies. I highly recommend the soup..it is amazing! Everyone loved it! But definitely don't make it the main course, it is much too sweet! As you can see in the pictures below my cookies didn't come out like they should have because I halved the recipe and guessed on the measurements alot, but they were still delish, and if you use the complete recipe they will be much better than mine!

The soup recipe came from How It All Vegan...but I must warn you to leave plenty of time to cut up the ingredients. It took me forever!!




Sweet Potato, Squash, & Apple Soup
1 medium onion
1 T olive oil
2 cups veggie stock
2 cups butternut squash, peeled and diced
2 cups sweet potatoes or yams, peeled and diced
2-3 medium apples, cored and diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 tsp cayenne pepper (optional)

In a large soup pot, saute the onions in oil on medium high heat until translucent. Add the stock, squash, potatoes, apples, and salt, pepper, nutmeg, and cayenne and bring it to a boil. Turn down the heat and simmer for 30 minutes. Take 2 ladles' worth of veggies and 1 ladle of stock and blend in the blender or food processor until smooth. Return to soup pot and stir together before serving. Makes 4-6 servings.

The peanut butter cookie recipe came from Vegan With a Vengeance and were SO easy to make.



Peanut Butter Cookies
1/3 cup canola oil
3/4 cup brown sugar
1 cup peanut butter
1 tsp vanilla extract
1 tbsp cornstarch
1 cup flour
1/2 teaspoon baking poweder
1/8 teaspoon salt

Preheat over to 350. Lightly grease 2 cookie sheets. Cream together the oil, sugar, peanut butter and vanilla. Add the cornstarch and beat until well combined. Add the flour, baking powder and salt and mix. Drop the dough on sheet and put the little fork slashed in them. Bake for 12 minutes.