I think fall might be my favorite season. I love the coolness in the air and the transition to warmer clothes. As a
hermit homebody, I like the shorter days that force me indoors to cook, read books or just cozy up to the fireplace. What I love most of all about fall is the introduction of fall fruits and vegetables.
I found some pears at my local farm stand that I’ve been chopping up to eat with my breakfast oatmeal:
It is a little early for butternut squash at my farmers’ market, but I bought some at the store that I roasted in a small amount of coconut oil to add into a stew. I used a ton of other veggies including blanched cauliflower:
Fall-Inspired Butternut Squash & Cauliflower Stew – Serves 10-12
1 large butternut squash, cut up and roasted in a small amount of coconut oil at 400 degrees for 30 minutes
1 head cauliflower, chopped and blanched for 3 minutes
2 onions, chopped
6 cloves garlic, minced
1 head of chard, washed and torn into bits
corn kernels from 5 ears of corn or about 1 1/2 cups (you can use fresh, canned or frozen)
3 red bell peppers, chopped
2 cups beans
6 cups water
In a large pot, water-saute onion, garlic and peppers for 3-5 minutes or until soft. Add chard and sauté until wilted. Add beans, squash and cauliflower and cover with water (about 6 cups). Bring to a boil and then turn heat down to medium and simmer for 15-20 minutes. Use a hand-immersion blender to smoothen texture but keep it chunky.
I recently added two new features to my home page including a tag cloud for my recipe ingredients (click on an ingredient and it will bring up all the posts using that ingredient) and a list of categories that will bring up posts for items like Vita-Mix, Dr. Fuhrman, Gluten-Free Meals, etc. Check it out!
I’m doing a review of the new book Thrive Foods on Friday and will be including a recipe from the book for Sour Cream & Onion Kale Chips (vegan, of course). I made them yesterday and they were crispy, flavorful and reminiscent of potato chips. They were so good that they’re already gone! I can’t wait to share the recipe with you.
This week I’m growing staph bacteria from my skin (!!!) for my Microbio lab and we’re studying the food system in my Environmental Health class. It’s going to be a busy week especially since I’m traveling next weekend to the Bay Area. It should be a fun trip especially because I’ll be attending the San Francisco World Vegetarian Day Festival.
What’s the fall ingredient or dish you’re most looking forward to eating?