We’re a few weeks into the fall season, and perhaps you’ve grown bored of your fall recipe staples. Maybe sweet potato pie, pumpkin bread, and butternut squash soup just aren’t cutting it for you anymore. Well, you’re in luck!
We’ve compiled a complete menu full of fresh fall recipes to liven up your table. From appetizers to dessert, Massel’s got you covered.
Pull out this crowdpleaser to get your fall festivities started. Who doesn’t love a warm and gooey cheese dish? Answer: nobody.
- 1 T Massel vegetable All Purpose Bouillon & Seasoning
- 1 loaf of crusty bread
- 1 stick of butter (8 Tbs), melted
3-5 cloves of garlic, finely chopped
1 T. Dijon mustard
- 1 t. ground black pepper
- 2 cups of grated cheese of choice (one that melts well) Suggestions: Swiss, Cheddar, Colby
- Cut your crusty bread in diagonals until cube shape appears. Slice almost all the way down, but do not slice through to the bottom.
- Melt the stick of butter and mix in Massel powder, garlic, mustard and black pepper. Stir together.
- Drizzle mixture down in between the cut slices of the bread.
- Then follow with grated cheese in between the cut slices of the bread.
- Wrap stuffed loaf of bread in foil.
- Place in preheated oven 350F/180C for approximately 20 minutes.
Creamy Roasted Carrot Soup with Citrus and Dukkah
Carrots aren’t just for dipping in dressing! This creamy, luxurious soup brings something new to the table. Garnish with croutons or our Crispy ‘Chicken’ Chickpeas.
- 1 tablespoon Massel All Purpose Bouillon and Seasoning Granules, chicken flavor
- ¼ cup Massel Concentrated Liquid Stock, chicken flavor
- 2 lbs carrots, peeled and cut into 1-inch pieces
- 4 cloves garlic, unpeeled
- 1 small yellow onion, peeled and cut into 8 wedges
- 2 tablespoons vegan butter, melted
- 4 cups water
- ½ cup raw cashews, soaked for 30 minutes in boiling water, drained and rinsed
- ½ cup freshly squeezed orange juice
- 1 teaspoon sherry vinegar
- Freshly ground black pepper
- ¼ cup dukkah spice blend, store bought or homemade (optional topping)
- ¼ cup cilantro leaves (optional topping)
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the carrots, onion and garlic on the baking sheet and drizzle with the melted vegan butter, then season with Massel All Purpose Bouillon and Seasoning Granules and black pepper. Toss to coat and spread into an even layer.
- Roast until the vegetables are tender and beginning to caramelize (about 25 minutes). Allow the vegetables to cool slightly.
- Transfer the roasted vegetables to a high powered blender and add the water, Massel Concentrated Liquid Stock and cashews. Blend until the soup is very smooth (1-2 minutes).
- Pour the soup into a medium sized saucepan and bring to a gentle simmer, stirring occasionally. The mixture will be very thick. Add ½ cup of the orange juice along with the sherry vinegar and stir to incorporate. If the soup is still too thick for your liking, add more juice by the ¼ cupful for a thinner consistency.
- To serve ladle the soup into serving bowls. Sprinkle dukkah over the top and garnish with cilantro leaves, if desired.
Chicken and Mushrooms for Two
Whether you’re whipping this up for a special date night, or modifying the recipe for a large soirée, this classic pairing is sure to please the palette.
- 2 Tbsp. Massel Concentrate Chicken Style
- Olive Oil
- 2 single chicken breasts
- 2 large Portabella Mushrooms or 4 smaller ones, cleaned and stem removed.
- 2 Tbsp. bacon, finely chopped
- 1 small garlic clove, finely chopped
- 1 teasp. butter
- 1 tablespoon of chopped fresh parsley (optional)
- Set oven to 400 F.
- Drizzle 1 and 1/2 tablespoons of concentrate on the chicken breasts, turning them around for the condiment to go everywhere.
- Oil oven tray.
- Place mushroom caps on the tray. Make sure they absorb a little of the oil in the tray.
- Sprinkle bacon and garlic inside the caps.
- Drizzle the remaining concentrate over mushrooms.
- Place chicken breasts on top of filled mushroom caps.
- Brush breasts with olive oil.
- Cook in the oven for about 20 minutes.
- Add the butter, dividing the quantity equally between the two breasts and return to the oven for another 3-5 minutes.
- Serve sprinkled with the chopped parsley and some freshly ground black pepper.
Eggplant Rounds with Goat Cheese
This decadent, but easy to make, dish can serve as dessert, appetizer, or a first course. Drizzled with honey and almonds, your guests will be unable to resist.
- 2 Chinese eggplants or 1 globe eggplant, sliced ½ inch wide
- ½ cup extra virgin olive oil
- 1 teaspoon Massel Vegetable All Purpose Bouillon & Seasoning
- ¾ teaspoon smoked paprika
- 1 oz. creamy goat cheese, softened
- 2-3 tablespoons Greek yogurt
- 2-3 drops sesame oil
- 1 teaspoon lemon juice
- 1-2 tablespoons honey
- Nuts for garnish
- Preheat oven to 400F/200C or heat your grill to medium.
- Mix olive oil, Massel All Purpose Bouillon & Seasoning and paprika together.
- Brush on both sides of eggplant with oil mixture, then place on baking sheet or the grill.
- Bake for about 15 minutes or grill for about 2-3 minutes per side. You want your eggplant to be tender, but still firm enough to hold its shape.
- While your eggplant is cooking, mix together goat cheese, yogurt, sesame oil, lemon juice, until smooth. Taste it and add some more All Purpose Seasoning if more flavor is needed.
- When eggplant is cooked, let cool slightly before topping with goat cheese mixture on top of each round.
- Drizzle with honey and top with nuts. Serve.
We wish you the best on your fall festivities. Follow us on our social channels and let us know how much you love our recipes!