Fall is around the corner and so is the seasonal Fall produce. To be honest, Fall is one of my favorite times of the year, especially here in NYC. The leaves turn orange, red and golden and the farmer’s market is still vibrant and colorful. Since I moved to NYC, I also discovered so many new types of veggies and fruit, that are native to the US. I'm truly in love with Fall produce!
Although I love most veggies and fruit equally, I do have a couple Fall favorites and would love to share them with you. I also added some links to recipe ideas that you can prepare with these delicious ingredients.
1. Sweet Potatoes
Yes! They are back! While you can find sweet potatoes at grocery stores all year round, their true season is Fall. Fun fact: Sweet potatoes are actually not related the normal potato. They are high in starch and complex carbs and hence provide you with long lasting energy. They are also a good source of beta carotene as well as Vitamin C. For some recipes ideas, check out Jenné's delicious sweet potato noodles and my tempeh bacon sandwich with sweet potato hummus.
2. Kabocha Squash
Another starchy vegetable, also knows as Japanese pumpkin and part of the winter squash family. Kabocha is also high in beta carotene as well as iron and potassium. You can enjoy it just baked in the oven or in soups and drips. One of my favorite ways to eat it, is mixed with other veggies in a simple skillet recipe.
Figs are my absolute favorite, and quite frankly, I mostly just eat them as is. When they are ripe, they feel soft on the outside and sometimes you can even see the sugar come out from the bottom. There are tons of different kinds of figs and I definitely have a particular love for the green candy stripe ones. Figs are part of the mulberry family and are good sources of manganese and phytochemicals. Have a look at this delicious fig cookie recipe for more inspiration.
Originally from Asia, cauliflower is related to cabbage and Brussels sprouts. It's high in Vitamin C and a good source for Vitamin K as well. It doesn't only come in white, but also green, orange and purple and hence makes for some nice color on your plate. You can eat it raw, and make cauliflower 'rice' out of it or roast it and add it to salads and other veggies dishes. This delicious Fall salad and these tahini crusted cauliflower pops make for some good recipe ideas.
Jenné & Isabelle
We're both passionate vegan foodies with backgrounds in nutrition. We decided to bridge our skills to create Buddhalicious; a program that guides members to find balance, excitement, and flavor on their plates, and in their lives.