# Autumn Meals

- Servings: 1 servings
- Total time: 10 min
- Cuisine: Japanese
- Category: Drink
- Language: en

## Ingredients

- 1 handful Brazil nuts
- 1 handful Almonds
- 1 handful Walnuts
- 1 handful Cashew nuts
- 1 handful Linseeds
- 1 handful Pumpkin seeds
- 1 handful Sunflower seeds
- 1 handful Hemp seeds
- 1 generous amount Cinnamon
- 1 pinch Pink salt
- 1 tbsp Olive oil
- 1 tbsp Maple syrup
- 1 cup Cooked quinoa
- 1 cup Oats
- 1 tbsp Chia seeds
- 1 cup Date cashew milk
- 2 Apples
- 1 tbsp Probiotic yogurt
- 1 cup Cooked butter beans
- 1 Onion
- 1 cup Vegetable stock
- 1 clove Garlic
- 1 tbsp Miso paste
- 1 tbsp Almond cream spread
- 1 Lemon juice
- 1 Lemon zest
- 1 handful Cherry tomatoes
- 1 handful Fresh herbs
- 1 handful Pistachios
- 800 g Cooked lentils
- 1 tsp Paprika
- 1 tbsp Soy sauce
- 1 tbsp Red wine vinegar
- 1 Cauliflower

## Instructions

1. Chop nuts into small pieces
2. Mix nuts, linseeds, pumpkin seeds, sunflower seeds, hemp seeds, cinnamon and pink salt in a bowl.
3. Add olive oil and maple syrup to the mix.
4. Add cooked quinoa and mix well.
5. Spread the mixture onto a baking sheet and bake until golden brown.
6. Blend dates, hemp seeds, and cashew nuts to make date cashew milk.
7. In a pan, mix oats, chia seeds and date cashew milk.
8. Cook on the stovetop until porridge consistency is achieved.
9. Meanwhile, saute diced apples with cinnamon and a little water in a pan until soft.
10. Serve the porridge in a bowl, topped with the granola, stewed apples, and probiotic yogurt.
11. Blend chickpeas, tahini, lemon juice, olive oil, salt, and garlic to make hummus.
12. Roast cooked lentils seasoned with paprika, soy sauce, olive oil, and red wine vinegar in a baking sheet.
13. Roast cauliflower florets seasoned with olive oil and spices in a baking sheet.
14. Serve hummus on a plate, topped with crispy lentils, cherry tomatoes, red onions, coriander, za’atar and olive oil.
15. In a pan, saute chopped onion with olive oil.
16. Add cooked butter beans, vegetable stock, miso paste, salt, and almond cream spread to the pan.
17. Simmer until the broth thickens.
18. Add lemon juice and zest.
19. Serve the beans on a plate, topped with roast pumpkin slices, pistachios, and lemon zest.

## Equipment

- knife
- cutting board
- blender
- baking sheet
- frying pan
- spoon

## Source

- Original video: https://www.youtube.com/watch?v=ZpqM1ze9MPo
- Recipe page: https://www.cliprecipe.com/recipe/1bbdc1b3-8c2d-4836-92ab-5ad329f0b3d9
- Extracted: 2024-11-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt