It is officially autumn in the northern hemisphere so this week’s Meatless Monday gives a nod to fall food.
There is a crispness in the air, the sun has a mature radiance about it and the produce aisles of the grocery stores are as colourful as the autumn leaves. It is fall and food is plentiful. The bounty of an autumn harvest gives cause for celebration (the tradition of Indigenous Harvest ceremonies and North American Thanksgiving). It is a time when humans and bears stock up for winter: the former can and preserve while the latter ‘carb-load’ in preparation for winter hibernation.
Check out the following links for some recipes and inspiration:
Oh my Gourd!
A profile of 15 different squash.
Good-for-you foods popular in the fall.
15 Meatless and Dairy-free soup recipes
The 3 sisters in Indigenous American (North and South) culture refers to corns, beans and squash. This trio is a perfect complement both in the garden and on the plate. They help each other to grow and when eaten together form a complete protein.
A Few Ideas to Get Festive with Fall Food
- Stock Up
Visit Farmers’ markets and/or ‘pick-your-own’ orchards (if available in your area).
- Go Back to School
Take a workshop in canning and preserving.
- Eat It!
Revamp standard recipes with the bounty of the season. See below:
- Add the 3 sisters to a vegetarian chili.
- Scoop out a sturdy gourd and use as a baking dish or bowl. (Perhaps use like a tagine for a Moroccan root vegetable and zucchini couscous.)
- Bake apples in pie, cake, muffins and bread. Make applesauce and use as fat substitute in baked goods.
- Roast root vegetables and serve with wild rice (actually a grass).
- Make scalloped potatoes using an assortment of different potatoes.
- Put pumpkin in everything! Pumpkin, our food of the month, is great in sweet and savoury dishes. Pumpkin puree (made from sugar pumpkins) makes a great fat substitute as well.