Plant-based Recipe Inspirations for the Fall

Autumn; the season of fall foliage, cozy weather, PSL, curries, and soups marking as a prelude to the holiday season. It’s when we sip that pumpkin spice latte and listen to good music. Fall season comes with delicious seasonal produce like pumpkins, butternut squash, sweet potato, parsnips, figs among other fruits and vegetables. We will show you some delicious plant-based recipes with this fall produce. They are wholesome, hearty and packed with fall flavors and super healthy.
Here are some recipes inspired by the fall season that you must try! These recipes are gluten-free, vegan and plant-based.

• Butternut Squash Curry:

Nothing is heartier than a bowl of warm curry on a chilly fall evening. This sweet potato curry mingles with the flavors of fall perfectly and is easy to prepare at home. The ultimate comfort food served with the finest basmati rice.
Start with sautéing ginger, garlic, and onions in coconut oil. Add a halved cinnamon stick, a sprig of thyme, chopped green chilies, and yellow curry paste. Add 1 tsp of coriander powder, curry powder, and sweet paprika. Add in the butternut squash and coat it in all the spices. Add salt, pepper to taste and pour in 200 ml of coconut milk. The coconut milk will make the curry creamier. Let it simmer on low heat for 25-30 minutes. Add in a handful of garbanzo beans and baby spinach and gently stir the curry. Finish the curry by adding some chopped cilantro leaves and a splash of lemon juice. Put some steamed brown basmati rice in a bowl and pour over a ladle of curry in the bowl.

• Spiced Oats with Maple Glazed Figs:

Talk about comforting fall breakfast! This oat bowl is a delicious sweet porridge made with a few simple ingredients. This recipe is gluten-free and naturally sweetened. Start with cooking some rolled oats in unsweetened almond milk. Once the oats porridge is cooking, add vanilla paste, a pinch of cinnamon powder, pumpkin spice mix, and 1 tablespoon of maple syrup. For the maple glazed figs, cut the figs and drizzle some maple syrup. Bake them at 350 degrees for 5 minutes.
Once completely cooked, serve with a dollop of almond butter and glazed figs.

• Sweet Potato Hummus:

This recipe beautifully blends in with the fall ingredients in a rustic Lebanese classic-hummus. Start with roasting some sweet potato with some coconut oil, a pinch of salt, pepper, and paprika. In a food processor, gently blitz in cooked chickpeas, 1 tablespoon of tahini, 3 cloves of garlic, salt, pepper, 2 tablespoons of olive oil, 1 tsp of cumin, 1 whole lemon juice, and the roasted sweet potato. Once it’s done, put it in a serving tray. This hummus is best served with falafels and crudités.

• Butternut Squash & Sage Risotto:

Create a healthy version of this classic Italian dish with brown rice. Sauté a few garlic cloves in olive oil. Add almond milk, nutritional yeast, and vegan parmesan and keep stirring till it gets saucy. Add in 200 gm of roasted butternut squash. Add in 100 ml of vegetable broth. Cover and cook the rice for 15-20 minutes. In a separate pan, fry a few sage leaves in olive oil. Serve the risotto in a bowl and top it with the crispy sage.

Make these fall inspired recipes with the seasonal produce. Even your non-vegetarian friends will be pleased with all these plant-based dishes.

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