Goodbye, summer; hello, autumn. It really did sneak up on us, huh? I’m ready to be able to close my windows at night, and bundle up instead. I know it’s still September, but we’ll be carving pumpkins and drinking hot cocoa in no time. In the meantime, it’s time to think about all the warm and delicious foods that we tend to eat when the air becomes chilly. That’s right. I’m talkin’ about comfort food.
Need something colorful, warm, healthy, and hearty this fall? Try this scrumptious sweet potato pumpkin soup recipe! Sweet potato is high in vitamins A, C, and E —which is awesome for supporting a healthy immune system. Pumpkin contains a great source of vitamin A for aiding in eye-vision, as well as potassium for helping out the body’s nervous system. This soup is not only good, it’s good for you!
Takes 30-45 minutes
Serves 5-6 bowls
Ingredients:
Time for some hearty vegetable soup! Its thick and creamy consistency provides a comforting antidote to those first chilly days as we move into fall. Simple and easy, you only need one pot to cook enough soup for the whole family and you can even make the most of extra veggies or herbs that you have laying around the house! The wonderful mix of both richly developed and subtle flavors is what sets this dish apart.
*Serves 4
Ingredients
2 Large Carrots
1 Celery Stalk
1 Small Onion
1 Medium Zucchini
As a snacker, I graze all day. While veggies and hummus are usually my go to, every now and then I get a craving for something salty. It's tempting to grab a bag of potato chips overloaded in salt and full of carbohydrates. When I get that urge, I opt for kale chips instead. Gluten-free and vegan, kale chips are slightly salty and crisp in texture. They are a healthy treat that takes the guilt out of snacking and allows you to indulge. It's hard not to eat the whole bunch.
Make the most of apple season this fall with my easy homemade applesauce! You can enjoy this recipe on its own, with pancakes or in other main dishes. If you like baking, applesauce can also be used as a healthy vegan alternative to eggs, butter or oil. I’m a big fan of cinnamon, but feel free to get playful with different spice combinations or leave them out altogether to experience the pure apple flavor.
*Makes about 2.5 cups*
Ingredients
Want homemade pizza without the hassle? Try my vegan quick dough recipe! With no overnight waiting times, you can be sitting down to eat within the hour. Get as creative as you like with the toppings – your options are endless! Some of my favorites are the classic marinara and (non-dairy) cheese, roasted vegetables with garlic, or pineapple with spicy tofu and mushrooms. Whatever toppings you choose, you are sure to impress with this quick and easy pizza dough!
Special Supplies
Rolling pin
Pizza pan (or cookie sheet)
If you are in search of a balanced, nutritious dish, then look no further. Comprised of a protein, grain, and greens, Buddha bowls are your answer to a well-rounded meal. Why the name? While this bowl has been called many things, the name “Buddha bowl” refers to the shape. Packed to the brim with some of earth's finest ingredients, the rounded top is compared to that of Buddha's belly. And I assure you it will make your belly just as happy!
Tomato season is officially in full bloom, and apart from making salsas, pasta sauces and BLTs, bruschetta is another great way to serve up this year’s bounty. This recipe is essentially like a Caprese salad on a crostini, which makes for a delicious afternoon snack or appetizer before any summer meal.
A lot of kids are already back in school, the sun is beginning to set a little earlier than we think it will, and the shock of how quickly summer is passing by is setting in. You’ll have to kick those end-of-summer blues to the curb though, because the summertime barbecues haven’t come to a close just yet! If you’re looking for an exciting, new dish to add to your Labor Day food festivities, I’ve got just the recipe for you.
Veggie Sushi Roll (Vegan)
*Serves 2-4 people
Summer is the perfect time for sushi; with no oven needed, you can stay cool in the kitchen and still create a tasty meal. This recipe will give you the basics to make cut rolls, known as Maki, which is the type of roll that we traditionally think of as “sushi”. You can put anything you like as the filling, but for this recipe I used avocado, cucumber, and carrot. Feel free to experiment with sauces, too! Mixing Sriracha with some vegan mayo creates an excellent spicy topping or dipping sauce.