It’s finally fall (only fancy folks say “autumn”). This time of year, in between summer and winter, is my absolute favorite season. I’m a horror film fanatic; this means that, leading up to Halloween, I actually have a chance at successfully convincing the scaredy cat types to let me pick the movie. Also, I’m a sucker for Halloween decorations (if I stop to look around, you’ll have to drag me out of the aisle). Don’t even get me started on how wonderfully crisp the air becomes. Are you as obsessed with the colors of the leaves as I am? Mother Nature is quite the artist. In addition to all of that, the food ain’t too shabby either. Pumpkin spice everything is a trend for a reason, people. If you’ve been curious about what to do with all the new fall items showing up in your supermarket, I’ve got five fabulous, fall-inspired dish ideas that’ll knock your candy corn-covered socks off, and help you get you into the spirit. This year, make sure your food accentuates the fall harvest.
- Pumpkin Spice Oatmeal: Whip up a batch of gluten-free oatmeal, as you would on any other chilly morning. Now, spice it up. Mix in some pumpkin puree and pumpkin spice. Add dried fruit (cranberries and apples, perhaps?), along with nuts like pistachios and pecans. Drizzle it with maple syrup, and top with pomegranate seeds. Mmm…yeah, I’d eat that.
- Apple Parfait: If mixing breakfast with dessert is something you’re into, try this one out. Sautee some tart, green apples with some vegan butter, organic brown sugar, cinnamon, and a cornstarch slurry (cornstarch dissolved in some water for thickening). Layer the warm, soft apple mixture with your favorite vanilla non-dairy yogurt for a delightful, mouthwatering way to start the day. An apple compote-covered ice cream sundae sounds awfully “sweet” too.
- Fall Salad: Salads are a go-to meal year-round. To make a fall salad a bit heartier, add cooked, cooled quinoa to your greens. What else? Roasted butternut squash, diced apples and avocado, dried cranberries, pumpkin seeds, walnuts, and simple vinaigrette (olive oil, apple cider vinegar, lemon juice, maple syrup, salt, and pepper) take salad to a whole new level. Trust me; you’ll crave it all year long.
- Fall Veggie Roast: In my opinion, roasting just about anything is always a good idea. Take some squash (acorn, butternut, etc.), radishes, turnips, Brussels sprouts, and maybe some potatoes, drizzle them with olive oil, sprinkle with salt and pepper, and roast, until golden and tender, at 400 degrees Fahrenheit. Now that’s a healthy, flavorful veggie medley, starring fall’s best, if I do say so myself.
- Pumpkin Pie Shake: Pretend you’re making your typical vanilla milkshake. You’ll need non-dairy vanilla ice cream and non-dairy milk. To make it reminiscent of pumpkin pie, add some pumpkin puree and pumpkin spice. Seems easy, right? It is. This milkshake is a perfectly decadent cinch. Who needs an oven when you have a blender?
