Dinner DeeAs recipe: Fresh Fall Feast
Fresh Fall Feast | Dinner DeeAs
Dive into a Fresh Fall Feast! 🍂 This episode of Dinner DeeAs with Shamica Ware, owner of Zing Juice Bar, brings you a complete, healthy, and easily adaptable three-course meal perfect for autumn nights. Learn how to make these delicious plant-based staples: Fall Protein Bowl: Features perfectly seasoned and coated Tofu Cubes (rosemary, cinnamon, nutmeg) alongside roasted sweet potatoes and Brussels sprouts. Chef Shamica also shares her recipe for a flavorful Maple Tahini Dressing to top it all off. (Note: easily substitute tofu with chicken or shrimp!) Butternut Squash Soup: Get the recipe for this creamy, dairy-free soup, made rich with vegetable broth and Coconut Milk. Learn the secret ingredients for balance, including curry, apple, and a pinch of cayenne. Apple Nut Kale Salad: A vibrant side dish combining crunchy kale, Honeycrisp apples, walnuts, and cranberries, dressed in a simple Apple Cider Vinaigrette. RECIPES & MORE: Get the full recipes for the Protein Bowl, Soup, and Salad: https://www.fox13news.com/dinner-deeas/recipe-fresh-fall-feast CONNECT WITH US & OUR GUEST: Visit Shamika Weir at Zing Juice Bar in Tampa: https://www.zingjuicebar.com/ E-mail us your pictures: DinnerDeeAs@fox.com Follow us on Instagram: @DinnerDeeAs WATCH DINNER DEEAS: Every weekday at 1p on Fox 13 Tampa Bay Every weekday at 7a on FOX 35 Plus in Orlando #FallRecipes #HealthyDinner #VeganRecipes #PlantBased #ButternutSquashSoup #TofuRecipe #KaleSalad #DinnerDeeAs #ShamikaWeir #AutumnCooking
We have a healthy harvest spread as we bring you a 'Fall Protein Bowl', 'Butternut Squash Soup' plus an 'Applenut Kale Salad'. It's all from Shamica Ware, owner of Zing Juice Bar in Northeast Tampa, who's made it her mission to bring healthy food to her community.
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See Dinner DeeAs every weekday at 1p on Fox 13 Tampa Bay and 7a on FOX 35 Plus in Orlando.
Fall Protein Bowl
Ingredients
- 1 pack extra firm tofu
- 1 cup brown rice
- 1 cup vegetable broth
- seasonings: dried thyme, nutmeg, cornstarch, smoked paprika, cinnamon, rosemary, garlic powder, salt & pepper to taste
- 1 lb Brussels sprouts
- 2 sweet potatoes
- ½ cup tahini
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 lemon, juiced
- onion powder, to taste
- dried cranberries
- ½ cup walnuts
Directions
- If using tofu instead of an alternative protein, first step is to dry it out.
- Preheat oven to 400 °F.
- Combine rice and vegetable broth in a small to medium size sauce pot and bring to a boil over medium heat.
- Once boiling, cover with lid, turn heat down to low and allow to steam.
- Cut the dried tofu into cubes, add to a mixing bowl along with seasonings.
- Dice sweet potatoes and halve the Brussels sprouts then place on a sheet pan lined with parchment paper, along with the seasoned tofu.
- Roast at 400 °F for 30 minutes.
- Prepare sauce by combining tahini, Dijon mustard, maple syrup, lemon juice, onion powder, salt and pepper.
- When done, plate by layering rice, tofu, vegetables. Drizzle sauce over top, sprinkle some cranberries and your choice of nuts and serve.
Butternut Squash Soup
Ingredients
- 1 butternut squash
- 1 tbsp olive oil
- ¼ cup coconut milk (or butter)
- 1 shallot
- 1 garlic clove
- ½ cup vegetable broth
- ½ tbsp maple syrup
- 1 tsp nutmeg/cinnamon
- 1 tsp curry powder
- ½ cup apple, chopped
- cayenne pepper, to taste
Directions
- Line a baking sheet with parchment paper. Cut squash in half lengthwise, remove seeds and rub flesh with olive oil.
- Roast cut side down on baking sheet at 375 °F for 45 minutes.
- Remove from oven and allow to cool.
- Sauté shallots and garlic.
- Scoop out flesh of warm squash and add to blender along with shallots and garlic.
- Add remainder of ingredients — coconut milk, vegetable broth, maple syrup, nutmeg or cinnamon, curry powder and cayenne pepper.
- Blend until nice, smooth and creamy in texture.
AppleNut Kale Salad
Ingredients
- 1 bag chopped kale
- 2 Honeycrisp apples, sliced or cubed
- ½ cup roasted walnuts
- ½ cup dried cranberries
- ¼ cup apple cider vinegar
- ⅓ cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- salt & pepper to taste
Directions
- To assemble salad, add kale, sliced or cubed apples, walnuts and cranberries.
- Then combine apple cider vinegar, olive oil, mustard, maple syrup, lemon juice and salt & pepper to make vinaigrette.
- Drizzle vinaigrette over top of kale, apples, walnuts and cranberries or toss salad with vinaigrette in a large bowl.
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