Favorite Fall Recipes from the Wholesome Story Team

Happy fall, y’all! It’s time for our annual fall recipe drop, and the staff here at Wholesome Story have some delicious Autumn goodness to share with you. 

Whether you’re cooking for a holiday gathering or just an evening at home, we’re sure these recipes will bring you some warmth, aroma, and amazing flavor. Happy cooking! 

 

Junghwa’s Roasted Brussel Sprouts (Or Any Other Veg) 

Our founder and CEO, Junghwa loves her veggies! She chose to share an easy, healthy, and delicious roasted brussel sprouts recipe that’s perfect for Thanksgiving dinner with the family. 

If you don’t care for tiny cabbages, you can easily substitute just about any other vegetable for the brussel sprouts. Just be aware that the baking times can vary for different kinds of veg, so if you do substitute, keep that in mind. 

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Ingredients:

• 1 lb bag of Brussels Sprouts (or any other vegetable you love such as carrots, squash, etc.)
• 3 tbsp of olive oil
• Salt, pepper, other seasonings you love
• 1 tbsp of maple syrup or honey (sweetener of choice and this is optional)

 

Instructions:

1. Preheat the oven at 425 F.
2. Wash and cut veggies in halves or quarters.
3. In a bowl, mix and toss veggies with the olive oil and seasonings
4. Lay them flat and evenly on a baking sheet.
5. Bake for about 30 min or until slightly crispy

Easy and yummy 🥰

 

Shinai’s Chicken Noodle Soup

Shinai, our Project Manager, shared her amazing chicken soup recipe.  Shinai says this about her recipe, “This homemade chicken noodle soup is the perfect cozy fall and winter meal that will warm up your body and soul!” Those of us who’ve been fortunate enough to try it agree with her assessment. You can’t go wrong with this recipe!

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Ingredients:

• 1 or 1.5 pounds organic chicken drumsticks
• 6-8 cups chicken broth (Shinai likes Pacific Foods Organic Chicken Broth)
• 1 medium onion (diced) 
• 3-4 stalks celery (diced)
• 3-4 stocks carrots (diced)
• 5 cloves of garlic (whole) 
• 3-4 inches of ginger (diced) 
• 2 bay leaves
• 3-4 sprigs of fresh rosemary
• 3-4 sprigs of fresh thyme
• 1 cube of chicken bullion (Shinai prefers Edward & Sons "Not-Chicken" bouillon cubes)
• 1-3 tsp of chicken bouillon paste (Shinai prefers "Better Than Bouillon" organic chicken paste)
• 8-12 oz of pasta noodles
• salt & pepper as desired

 

Instructions:

1. In a large pot, combine 1-1 ½ pounds of organic chicken drumsticks and completely cover with organic chicken broth. Be sure chicken is submerged in broth (you can add water if needed). 
2. Bring to a boil and add bay leaves, garlic, ginger, rosemary, and thyme. 
3. Once boiling, reduce heat to medium-low and cover. Keep at a low boil for 2-3 hours. Check every 30 min and add water as needed to keep chicken submerged. 
4. While the pot boils, prep your veggies and boil your noodles. Cook noodles to al dente and rinse with cold water to halt cooking. Set veggies and noodles aside. 
5. Once chicken has boiled for 2-3 hours, use a hand strainer to remove all chicken, bones, and herbs from the pot. Place chicken on a tray or plate to cool. 
6. Add vegetables to pot of broth and boil on low. While veggies cook, debone the chicken and tear or chop it into bite sized pieces. 
7. When vegetables are almost cooked through, add chicken and pasta to the pot. Cook until vegetables and noodles are your preferred level of doneness. 
8. Taste the broth. Then, add salt, pepper, chicken bullion, and herbs gradually, tasting broth after each addition. Once the broth is seasoned the way you like it, the soup is done!

 

Sebastian’s Ajiaco Cundiboyacense (A creamy chicken and potato stew)

Sebastian, our Operations Manager, calls Colombia home. He has offered a recipe to add some much-needed flair and warmth to your life on a cold, gray day. ¡Qué rico!

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Ingredients:

• 1 whole chicken, cut into pieces
• 6 cups chicken broth
• 6 cups water
• 4-6 medium-sized yellow potatoes, peeled and quartered
• 2-3 ears of corn on the cob, cut into thirds
• 2-3 medium-sized red potatoes, peeled and diced
• 1-2 large ripe avocados, sliced
• 1 cup capers, drained
• 1 cup heavy cream
• 1 bunch of fresh cilantro, chopped
• 1 bunch of fresh guascas (Colombian herb, if available)
• Note: guascas is an herb commonly used by cultures in the Andes mountains. If you don’t have it, you can omit it or substitute crushed bay leaves, dried parsley, and/or dried oregano. 
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• Salt and pepper to taste

Optional garnishes & sides:

• Rice
• Sliced radishes
• Sliced green onions

 

Instructions:

1. In a large pot, combine the chicken broth, water, chicken pieces, onion, and garlic. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 30 minutes or until the chicken is cooked through.
3. Remove the chicken from the pot and shred it into bite-sized pieces. Discard the bones and return the shredded chicken to the pot.
4. Add the yellow potatoes, red potatoes, and corn on the cob to the pot. Continue to simmer until the potatoes are tender, about 20-25 minutes.
5. Add the guascas and chopped cilantro to the pot. Simmer for an additional 10-15 minutes.
6. Stir in the heavy cream and season the soup with salt and pepper to taste.
7. Serve the Ajiaco hot, garnished with avocado slices, capers, and any optional garnishes you prefer.
8. Some people like to serve Ajiaco with a side of white rice.
9. Enjoy your delicious Ajiaco Cundiboyacense!

 

Isul’s Colombian Buñuelos (A savory, cheesy donut/fritter) 

Isul, our Customer Service Manager, also hails from the beautiful country of Colombia. Her buñuelos recipe is the perfect cold weather treat to serve alongside soup, hot cocoa, tea, or coffee. 

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Ingredients:

• 2 cups of masarepa (pre-cooked cornmeal)

Note: Masarepa is a different kind of flour than masa harina, and they are not interchangeable. 

• 1 1/2 cups of queso fresco (fresh white cheese), crumbled
• 1 teaspoon of salt
• 1 egg
• 1/2 cup of warm water
• Oil for frying

 

Instructions:

1. In a large mixing bowl, combine the masarepa and salt.
2. Add the crumbled queso fresco to the dry ingredients. Mix well.
3. In a separate small bowl, whisk the egg.
4. Add the whisked egg to the dry ingredients and cheese mixture. Mix thoroughly.
5. Slowly add warm water to the mixture, continuing to mix. You might not need all the water, so add it gradually until you get a smooth, pliable dough.
6. Once the dough is ready, take small portions and roll them into balls. The size of the buñuelos is up to you, but they are typically bite-sized.
7. Heat oil in a deep pan or fryer to around 350°F (175°C).
8. Carefully place the buñuelos into the hot oil and fry until they are golden brown. It usually takes about 5-7 minutes.
9. Use a slotted spoon to remove the buñuelos from the oil and place them on a plate lined with paper towels to absorb excess oil.
10. Allow them to cool for a few minutes before serving.
11. Enjoy your Colombian buñuelos!

 

Eiko’s Takikomi Gohan (Japanese Autumn Mixed Rice)

Nothing says warmth and comfort more than family recipes tied to precious memories. Eiko, our Illustrator Extraordinaire, has shared her favorite autumn recipe from her times visiting family in Japan. This recipe is exotic, umami, and easy to make.

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Ingredients:

• 1½ cups uncooked Japanese short-grain white rice
• Note: You can substitute whole grain rice, or any other rice, but it will not be as authentic and cooking times may vary. 

• 1 piece aburaage (deep-fried tofu pouch)
• Note: You can substitute fried tofu block or cubes if you cannot get aburaage.

• 3-4 Shiitake mushrooms (dried)
• ½ cup cut burdock root (4 inches)
• Note: You can substitute lotus root, parsnip, or additional carrot for the burdock root.
• 1 cup diced carrot
• 1 boneless, skinless chicken thigh 
• 1½ cups dashi (Japanese soup stock) 
• 1½ Tbsp mirin
• 1½ Tbsp soy sauce

 

Instructions: 

1. Rinse rice in a bowl, pouring out water and re-rinsing until water runs clear.
2. Prep carrot and burdock root. Skin both, then Soak the burdock roots in water to let more dirt out. Cut them into measurements mentioned above. Set to the side.
3. Soak Shiitake mushrooms in hot water, remove and let cool, then cut into small, thin pieces. Set to the side.
4. Prep chicken thigh and cut into small, bite size pieces.
5. Cut aburaage tofu into thin pieces. Set to the side.
6. Mix Dashi powder (1 tablespoon) into 1 ½ cups of water to make stock.
7. Mix Mirin and the soy sauce in the dashi stock.
8. Add rice and dashi stock into a rice cooker or a pot. Mix rice and stock well. Then lay carrots, burdock root, mushrooms, fried tofu and the chicken thigh on top of rice into the pot.
9. For rice cooker use “mixed rice” option to cook. For stove top, cover pot with a lid and let the rice come to a boil. Once boiling, turn it down to low heat and let it simmer for 12-14 minutes before removing from heat. 
10. Let cooked rice rest in pot with lid on for another 10 minutes. Use a meat thermometer to make sure the chicken is cooked thoroughly to at least 165 degrees F. 
11. Mix rice, vegetables, and chicken using the rice paddle or a large spoon, then serve.
12. Enjoy your Takikomi Gohan!

 

Katya’s Easy Cinnamon Apples

Katya, our Social Media Content Creator, shared a favorite recipe of hers from the blog Joy Food Sunshine. 6  This simple recipe is a great option for a healthy dessert or snack when you want something warm, sweet, and nourishing, and you want it NOW. 

Feel free to dress up your warm,  spiced apples with a dollop of whipped cream and/or a sprinkling of graham cracker crumbs or toasted nuts. Delicious!

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Ingredients: 

• 3 cups chopped apples (about 3 medium apples) 
• 2 Tbsp. water
• 1 Tbsp. salted butter (can substitute coconut oil if desired)
• 1 Tbsp. maple syrup
• ½ tsp. ground cinnamon
• ⅛ tsp. fine sea salt (¼ tsp if using unsalted butter or coconut oil)
• ¼ tsp. pure vanilla extract

 

Instructions: 

1. Cut apples into same-sized pieces (about ½-1” cubes).
2. Put apples pieces into a skillet with 2 TBS water. Cover the pan and cook over medium heat for about 5 minutes, stirring occasionally, until the apples become slightly soft and water is absorbed.
3. Add 1 TBS of butter to the skillet. Stir apples and oil together until all the apples are coated. Cook for 5 minutes, stirring every minute or so, until the apples become soft (you may need to cover them for the last 2 minutes).
4. Add Maple syrup, cinnamon, salt and vanilla. Stir until well mixed.
5. Cook for about 5 more minutes, stirring every minute until the apples reach your desired softness!
6. Remove from heat and serve!

 

We hope you enjoyed the read and that you’ll try a few recipes! Happy fall 🙂

 

Questions

Do you plan to try making any of the recipes? Let us know how it turned out! Post a photo of your dish and tag us 😀  Find us on Facebook, Instagram, Pinterest, and TikTok!

In parting, remember that eating healthy, whole foods, and lots of plant foods is one of the simplest, safest, and most effective things we can do to promote good health in our bodies. As with every preventative/restorative measure though, sometimes these changes alone are not enough to help our bodies function the way we want or need them to. If you are struggling with health problems, please contact your doctor or other healthcare provider such as a Naturopathic Doctor, Dietitian, or Mental Health Professional to see if they can offer appropriate guidance and care. We at Wholesome Story believe that healthy communities require community effort, so we advise you to keep your healthcare community aware and involved in your journey as you pursue better health.

 

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