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The glorious fall season has arrived, and I’m so happy that I’m doing cartwheels inside my kitchen! Okay, maybe I’m exaggerating just a bit. My old bones can’t move in that manner any longer. I’m not looking to knock over my fabulous new coffee machine. This is the time of year that I anticipate the most. It’s time to switch on our stoves to create more comforting dishes and get in the mood to fall in love with seasonal cooking, namely the autumn season!
Falling in Love with Seasonal Cooking
September is an important month for me because I experience it as the beginning of a new year. Yes, my year begins now, not in January. Have you ever noticed the colossal size of the September issue of fashion magazines? It is the start of the fashion industry’s year. New beginnings, new possibilities, and new energy are all at our feet as the leaves change. I have a blog post about how to usher in this fabulous time and a tasty recipe for you to try here. Don’t forget to take a look!
Falling for Fall Vegetables
Autumn bounty is coming in hot with bittersweet notes. We are beginning to slow down a bit as the colder temperatures cause leaves to drop. Our cravings for the indoors, cozy blankets, and warm comfort food are calling to us. What an inviting feeling, am I right? The thought of braising, roasting, baking, and sautéing all seasonal vegetables gets me excited! I especially love to showcase the top five main veggies in my fall cooking: beets, Brussels sprouts, carrots, and mushrooms.
Beets
By now, beets in all their luscious luster are perfect for cooking. They’re sweet in flavor with earthy notes that can add so much beauty to any autumn dish.
*Eating beets raw is a damn good thing. You’re getting all of the nutrients straight away, and their crunchy texture adds a freshness to your palate. Slice them thin and toss into a salad or add them into your morning smoothie.
*Roast them up in a simple weeknight “sheet pan dinner.” The most delicious dishes are often the easiest to prepare. Toss the beets along with salt, pepper, and olive oil, other root veggies like carrots, parsnips, or rutabaga. Or better yet, make an earthy beet pesto for snack time!
*Complimentary ingredients: allspice, apples, brown sugar, chives, dill, fennel, nutmeg, onions, potatoes, tarragon, walnuts, watercress
If you haven’t grabbed my FREE Smoothie Guide for Mindful Eating, please check it out right here. I promise you won’t be disappointed! There’s a special beet smoothie recipe in there for you. And it is GORGEOUS AND TASTY!
Brussels sprouts
It took me several tries to figure out that if I don’t boil the hell out of these little tiny cabbages, they become yummy nuggets of sweetness and nutty flavor. You can roast, steam, braise, or sauté these bad boys to your heart’s content!
*Right around November, you can often find them at the grocery store still attached to their stalk. It is a lovely sight to see and a great way to showcase them on a serving platter at the holidays. I like to slice them thin and toss into a salad right before I add a vinaigrette. Whoa, wiz me!
*Sprouts take well to high heat, so they are great for roasting to caramelize their sugars. Then BOOM goes your tastebuds with a happy dance! What music do you hear in the background? Here is an excellent recipe for Balsamic Brussels Sprouts with Figs for you to give a whirl.
*Complimentary ingredients: almonds, apples, bread crumbs, carrots, chestnuts, dried figs, garlic, lemon, mushrooms, nutmeg, onions, rosemary, thyme, walnuts
Carrots
Carrots are quite the wonder root veggie. These are so versatile and sweet to the core; I go through a few bags a week! For great ways to serve them up, check out If You Carrot All.
*Roasted carrots go great tossed into a salad with dried apricots, pistachios, and a cashew cream dressing. Or you could make a lovely Vegan Carrot Ginger Soufflé as a sweet side dish for the upcoming holidays.
*Complimentary ingredients: almonds, basil, brandy, cayenne, celery, vegan parm, chives, cilantro, cinnamon, cumin, dill, fennel, garlic, ginger, lemon, Madeira, maple syrup, marjoram, mint, mushrooms, nutmeg, walnuts, olives, onions, peas, pistachios, potatoes, raisins, rosemary, sage, shallots, sugar, tarragon, thyme, tomatoes, turnips
Mushrooms
My all-time favorite is the mushroom. I am so thankful I don’t have a textural issue. Shiitake, Lion’s Mane, Oyster, Portobello, and regular white button are the perfect addition to any fall dish. By the way, some innovative chefs are taking the almighty mushroom to new heights in plant-based cooking. One of the faves I follow is Wicked Healthy Kitchen. Derek and Chad Sarno (brothers-in-crime) transform various types into BBQ Briskets, King Oyster Scallops, and other tasty dishes. Please check them out when you have time!
*You can bake, broil, fry, grill, purée, sauté, steam, or eat raw. The possibilities are frickin endless. My favorite way to eat them is to sauté with a bit of vegan butter, sherry wine, and grey sea salt. Let the floodgates of salivation open wide!
*Complimentary ingredients: almonds, barley, basil, bread crumbs, vegan butter, caraway seeds, chives, coriander, dill, eggplant, garlic, grapes, lemon, marjoram, mint, mustard, nutmeg, nuts, onions, oranges, oregano, parsley, pasta, peas, pineapple, pistachios, potatoes, rosemary, shallots, spinach, tarragon, thyme, tomatoes, red or white wine
I know you will fall in love with seasonal cooking all over again this fall. I am happy to get you going with several recipe ideas I shared with you. I’d also love to see your creations as you cook through September. Please feel free to hashtag #blackfigfood on Instagram and share your beautiful dishes!
Peace and Plants,
Ruthie
