It seems the summers are hotter everywhere. This year, we broke records all over the place. Here in Texas, we saw temperatures of 112•!
I think everyone was ready for autumn in August!
Anyway, I thought it would be good to share some of my recipes that make me think of autumn.
Pumpkin is always one of the first things that comes to mind.
This pumpkin soup is rich and creamy. It is also spicy.
The unexpected cool lemon yogurt in the bottom is a welcome surprise to an otherwise hot curry.
So Delicious unsweetened coconut yogurt is my go-to brand. A cashew cream or silky tofu with lemon would work as well.
Feel free to play with the spices.
Click on the recipe here.
You really cannot go ANYWHERE in the fall without seeing pumpkin products everywhere.
Try making soup in a pie pumpkin! Just remove the seeds, pour in the soup ingredients and bake in a pan with about an inch of water. (350• 45-60 minutes until inside is tender.
This pumpkin – ginger soup might be perfect for your pumpkin bake.
Squash!
There are many varieties of winter squash. I found a great article by All Recipes on how to cook just about any kind of winter squash. As I constantly try new things, I find such articles very helpful. Click here.
Acorn squash is a quinoa stuffing is like Thanksgiving in a bowl! It is very easy to make and should not be a once-a-year thing! Enjoy it now while you have some hot apple cider brewing!
Here is the recipe! Yes, here!
Of course. you will need the stuffing recipe.
You can use wild rice or brown rice if you prefer.
Probably the king of squash is the humble butternut.
That oddly shaped squash can be prepared a hundred different ways.
I usually divide the squash and separate the neck from the seed bulb.
The neck can be cut into “steaks” and the bulb can be sliced, cubed or puréed.
Try my “ham” steaks!
Apples!
No fall is complete without apples!
I was in love with mincemeat when I was a little girl, but I like it even better with apples and pecans mixed in.
This is a real easy dessert to make. My mom used to make a rum sauce to accompany the pie. Regrettably, I cannot find a recipe for a vegan rum sauce.
Guess that is up to me to do!
I am not certain if mincemeat is WFPB compliant or not as it is a processed food. For a once or twice a year indulgence, I will enjoy it regardless.
Pomegranates!
The jewels of the fruit universe!
Well, better to top a salad of greens, pecans, and butternut squash than pomegranate seeds?
That’s three fall ingredients in a salad!
Butternut Squash and Jewel salad
This has a lemony, sage dressing that just screams fall. I’ve never put sage in a salad dressing before but lemon and sage are delicious together.
Don’t be intimidated. This is an easy recipe, and the dressing can be made in minutes!
Pecans
No other nut says fall like pecans!
We just HAVE to have a sandwich here!
This Chickpea salad makes a great sandwich filling.
It can be scooped onto a bed of mixed salad greens as well.
The crunchy pecans add an exciting texture to the salad. It also uses up the end of the season basil!
Don’t have basil? Use rosemary!
Baked foods!
Time to use the oven again!
Well, this recipe is one of my favorites because it is easy, warm and impressive.
I use spinach in this recipe but swiss chard is delicious as well.
This recipe is done two ways:
Served in a shell, like oysters.
These make a great appetizer.
I bought these baking shells on Amazon!
Here is the first recipe.
Pretty much the same but stuffed into a big and earthy portobello mushroom!
This is more like a main course or steak!
Speaking of baking, I have to include this pumpernickel bread. My husband made this in his first attempt at bread. It turned out delicious.
Something stewed!
Time for the earthy vegetable soups, chili’s and chowders!
Everyone likes a nice stew and this mushroom stew fits the bill – and fills the tummy!
This is an Irish stew made with Shiner Bock beer. Who says it should only be served on St Patty’s Day?
The thick mushroom and beer gravy and tender vegetables are sure to be a favorite.
A Shepherd Pie is just a stew with potatoes on top. Make this recipe but cook the potatoes separately. then whip them, spread them on top and bake for 15 minutes to slightly brown the potatoes.
Time for Comfort Food!
Nothing says comfort food like a hot bowl of chicken soup!
This doesn’t have any chicken in it but it sure has that vibe.
Before going plant based, I was known for my chicken soup. Even my jewish friend said my chicken soup was the best!
I may be politically incorrect saying so but nobody makes chicken soup better than a jewish grandmother!
This soup uses Imagine No-chicken broth which regrettably has oil. If you prefer, make a rich vegetable stock and add some Trader Joe’s Mushroom Unami seasoning to enrich it even more.
There you have it!
There are so many dishes that can be considered for autumn!
I have not even mentioned beverages like hot cocoa or apple cider. Makes me realize where I am falling short! I need to create a cranberry and apple spritzer or a nice coffee drink. Guess I better get to my kitchen!
Bring on Fall!!!!
