Fall is in the air and seasonal fruits and veggies like pumpkins and apples are available once again in grocery stores, farmer’s markets, and CSAs. If the season makes you think of warming spices like cinnamon or curry, you’ll enjoy whipping up these 5 delicious plant-based recipes that make the most of autumn’s bounty.
Pumpkin Cornbread
This moist, golden-yellow cornbread is a great accompaniment to a veggie stew or chili, or just served hot with honey butter.
Step One: Gather Your Ingredients
1/2 cup flour (whole wheat or a gluten-free baking mix without baking powder such as Bob’s Red Mill) 1 1/2 cups stoneground yellow cornmeal 1/2 teaspoon salt 1 tablespoon baking powder 1/2 teaspoon baking powder 1 cup pumpkin puree (either canned or make your own by roasting a split pumpkin with cut sides down at 350 until soft – about one hour – then scoop out puree and mash it). 2 eggs 1 cup fresh or frozen corn kernels 2 tablespoons olive oil 2 tablespoons honey 4 tablespoons milk or almond milk
Step Two: Mix Batter
Preheat the oven to 400 degrees Fahrenheit. Mix the dry ingredients together in a large mixing bowl (flour, salt, cornmeal, baking powder and baking soda), then make a small hole in the dry ingredients. Add the wet ingredients into the hole (eggs, olive oil, honey, pumpkin puree, milk) and gently mix together the batter. Finally, fold in the corn kernels.
Step Two: Bake Cornbread
Turn the batter into a greased cast iron skillet and place in the 400 degree oven. Bake for about 30 minutes, or until a toothpick inserted into the cornbread comes out clean.
Gingery Apple Crisp
Juicy applesand spicy ginger make a fantastic combination. This quick and easy crisp recipe is perfect to whip up for a dessert after a fall meal. Serve with vanilla-bean flecked whipped cream or vegan coconut ice cream.
Step One: Gather Your Ingredients
Approximately four cups of diced tart apples (about 4 large apples) Squeeze of fresh lemon juice 1/2 cup brown sugar 1 cup rolled oats 1/4 cup flour (regular or gluten-free) 4 tablespoons butter (or a vegan substitute such as Earth Balance spread) – kept cold and hard 1 teaspoon ground ginger 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/4 teaspoon sea salt
Step Two: Prepare Crumble Topping
Preheat oven to 375 degrees Fahrenheit. In a bowl, add dry ingredients (flour, oats, spices, salt, sugar) and mix. Using a pastry cutter or two butter knives, dice the cold butter or spread into the dry ingredients until the mixture begins to resemble a dry crumbly mix with small pearls of butter coated in the dry ingredients.
Step Three: Create Crisp
Grease or butter an 8×8 inch square metal or glass baking dish. Pour the apples into the dish and squeeze a bit of fresh lemon juice over them. Sift the dry crumbly mixture evenly over the apples.
Step Four: Bake Crisp
Bake the crisp at 375 for about 35 minutes, or until the crisp begins to turn brown and the apples are softened.
Thai Coconut Curry Squash Soup
This warming golden soup has just enough spice to kick up your metabolism and keep you toasty on cool fall nights. Savory Thai spices combine with buttery squash for a hearty soup that you can turn into a meal by serving with a side of rice.
Step One: Gather Your Ingredients
1 tablespoon Thai red curry paste (available pre-prepared in shops) 1 can coconut milk with 3 tablespoons reserved 2 cubes or two tablespoons vegetable bouillon 4 cups of pureed butternut squash (or another dark, rich autumn squash like kabocha, hubbard or a small sugar pumpkin. You can also substitute canned pumpkin, or to puree your own squash, simply split a squash, de-seed it, and roast it split side down at 350F for about one hour, or until soft enough to scoop out and mash 1 tablespoon peeled and diced fresh ginger 1 clove garlic 1/2 cup diced onions Olive oil Salt to taste
Step Two: Prep Soup
In a large soup pot, sautée red curry paste, ginger, onions, and garlic in olive oil. Once softened, lower heat and add 6 cups of water and the 2 bouillon cubes (or paste). Mix until dissolved. Add the squash and can of coconut milk (reserving three tablespoons) and stir. After cooking for a 1/2 hour, use an immersion blender to puree the soup (or puree in batches in a blender).
Step Three: Serve Soup
Add salt to taste, mixing well. Ladle into serving bowls and drizzle with the reserved coconut milk, then top with a sprig of cilantro.
Quick-Pickled Brussels Sprouts
Love the tang of pickles and the mustardy aroma of brussels sprouts? You’ll love this fun twist on quick pickles, perfect to serve as a side with mashed potatoes, roasted squash, or on a platter with soft cheese and rustic bread.
Step One: Gather Your Ingredients
2 16-ounce mason jars (or similar cleaned, glass jars with screw-on lids) 4 cups of halved, cleaned brussels sprouts 1 cup apple cider vinegar 3/4 cup water 1 tablespoon sea salt Peppercorns 2 garlic cloves, sliced in half
Step Two: Prepare Brine
In a stainless steel pot, bring the water, vinegar, and salt to a boil, then remove from heat.
Step Three: Fill Jars
Place 2 garlic clove halves and a few whole black peppercorns into each jar. Then stuff each jar tightly with clean, halved brussels sprouts. Carefully pour the brine over the brussels sprouts until they are completely covered (all the way up to the brim). If needed, poke any sprouts back under the brine until they’re covered. Screw on the lids tightly and give them a few shakes to mix the ingredients.
Step Four: Refrigerate
Refrigerate your sprouts for at least 24 hours then enjoy! They’re best eaten in a few weeks, and do keep them in the refrigerator. Though they have vinegar and salt, they’re not canned so they are not shelf-stable.
RELATED: Bake Your Own Vegan Gluten-Free Pumpkin Donuts
Cardamom-Apple Coffee Cake
This moist, delicious cake has more apples than most recipes. The addition of cardamom highlights this unusual and savory spice. This one is made with Greek yogurt and olive oil to make it healthy and light.
Step One: Gather Your Ingredients
3/4 cup flour (wheat or gluten-free mix) 2 eggs 4 tart apples, cored and diced 1/2 teaspoon baking powder 1/2 cup sugar 1/2 teaspoon vanilla 2 tablespoons bourbon 1/2 teaspoon ground cardamom 1/4 teaspoon salt 1/2 cup Greek yogurt 1/2 cup olive oil
Step Two: Mix Batter
Preheat the oven to 350 degrees Fahrenheit. Beat the eggs until light and frothy, then beat in sugar. Add in vanilla, bourbon, yogurt, and olive oil. Combine dry ingredients (flour, baking powder, salt, and cardamom) in a bowl, then gently mix into wet ingredients. Once well-mixed, fold in diced apples. Pour into a greased 8×8 baking dish.
Step Three: Bake Cake
Place baking dish into the 350 degree oven and bake for 35 minutes. Let cool then slice and serve.
