The Foods of Fall: 3 Recipes To Try This Season
As the autumn season rolls in, we start to make adjustments to our lives. The kids head back to school, nights start to get cooler, and the days get shorter. Just like how our wardrobe changes, our diets change too.
We trade our summer salads for hearty soups and casseroles. Autumn is the season of harvest and there is no shortage of delicious fruits and vegetables to choose from!
So we got advice from Emily Brulotte, meal prep chef, caterer, and certified nutritionist on how to make 3 meals using in-season fall produce.
*Read to the end for a sneak peek of our new fall-themed charcuterie board!
Emily is based in San Diego. All her meals are plant-based, made of whole foods, oil-free, refined sugar-free, gluten-free, and completely customizable.
She focuses on weight loss and reversing diseases through food with an anti-inflammatory diet while teaching people to maintain and sustain this lifestyle for the longevity of their lives.
“I want to show people eating a whole food and plant based diet is maximizing their health and also incredibly delicious and satisfying. ”
Recipe #1
Sweet Potato + Carrot and Ginger Soup
Sweet potatoes are my absolute favorite foods and a number one health food. They are one of the only foods to have all essential amino acids and proteins that you could actually live off potatoes exclusively and thrive. They give you the glucose your body needs as fuel and energy to keep your body running like a well oiled machine. - Emily
Photo Curtesy of Emily Brulotte
Ingredients:
1. 1 medium sweet potato (roasted)
2. 5-7 cups vegetable broth
3. 1 sweet onion (chopped)
4. 2 tbsp minced garlic
5. 1 tbsp Miso
6. 4 celery stalks (chopped)
7. 1 tbsp minced ginger (or 2 Trader Joe’s frozen ginger cubes)
8. 6 large carrots (chopped)
9. 1 lime (juiced)
10.2 tbsp maple syrup
11. 3 tbsp soy sauce
12.1 tsp salt
13.1 tsp pepper
14.1⁄2 tsp paprika
15.1⁄2 tsp turmeric
16.1⁄2 tsp garlic powder
17.1⁄8 tsp cinnamon
18.1 cup soaked almonds
Directions:
1. Soak almonds in hot water for 25 minutes
2. Roast sweet potato: Heat oven to 400 degrees. Wash, chop off the ends, and lay on a baking sheet with parchment paper. Roast potato for 50 minutes, then make a slice down the middle of the potato and cook for another 25 minutes or until soft.
3. Saute onion, garlic, miso, celery, and 1⁄2 cup vegetable broth on medium-high heat in a large soup pot for 4-5 minutes. Stir occasionally making sure miso is well combined and creamy.
4. Add carrots, lime juice, soy sauce, 1⁄2 cup of broth to the pot, and saute for an additional 4-5 minutes
5. Add 4 cups of broth, maple syrup, spices and bring to a boil. Reduce heat to medium-low, cover, and simmer until carrots are soft. Approximately 25-30 min.
6. Transfer the soup into a high-speed blender along with 1 cup almonds and puree until smooth and creamy.
7. Tweak spices as desired and top with slivered almonds.
*If too thick add 1-2 cups more vegetable broth (also soup will thicken overnight).
Recipe #2
Spinach Tofu Ricotta & Butternut Squash Lasagna Roll Ups
Roasted butternut squash adds a sweet, maple-y spin on traditional lasagna. And this tofu style “ricotta” mimics the real deal but with all the added health benefits. This lasangna is the perfect sweet and savory comfort Fall meal! -Emily
Photo curtesy of Tori Wesszer at Jillianharris.com
INGREDIENTS:
1. Lasagna pasta (I like Jovial brand for gluten free)
2. Homemade or oil free marinara from Trader Joes or Whole Foods 365 Brand
3. Butternut Squash (pre chopped from Sprouts or Trader Joes)
4. Handful of spinach
5. 1 block firm tofu
6. 1 block silk tofu
7. 1 lemon juiced
8. 1⁄4 cup soy milk
9. 2 tsp garlic powder
10.2 tsp onion powder
11. 2 tbsp italian seasoning
12.1⁄4 cup nutritional yeast
13. Handful of fresh basil
14.1 tsp salt
15.1 tsp pepper
DIRECTIONS:
1. Cook pasta per package instructions
2. Rinse with cold water and lay out pasta on parchment paper so they don't stick
together
3. Make marinara (if not store bought)
4. Roast Squash on parchment paper on 350 degrees for 20-25 minutes or until
soft. Then let cool for 15-20 minutes.
5. Put all ingredients in a food processor (except pasta and marinara) and blend
until creamy and well combined. Tweak seasonings per taste desired
6. Spread mixture on lasagna and roll up the pastas!
7. Top with marinara and serve with steamed veggies
BAKING: (you can choose to bake if you like a crispy texture)
1. Layer the bottom of a deep baking dish pan with marinara and put the rolls on
top.
2. Bake at 350 uncovered for 20 minutes or until crispy on the edges
My Creamy “vodka” Marinara
INGREDIENTS:
1. 1 yellow onion
2. 3-4 heaping tbsp minced garlic
3. 2 tbsp Italian seasoning
4. 1 small can tomato paste
5. 20oz can of tomato sauce
6. Handful of fresh basil
7. 1 cup (soaked cashews)
8. 1 tsp garlic powder
9. 1 tsp onion powder
10. 1 tsp paprika
11. Splash (1 tbsp) maple syrup
12. 1 tsp Himalayan salt
13. 1 tsp pepper
DIRECTIONS:
1. Soak cashews in boiling water for 30 min.
2. Chop then sauté onion and garlic with a splash of vegetable broth for 5 min in a large pot.
3. Add all other ingredients EXCEPT cashews.
4. Simmer for 20 min.
5. Add sauce plus cashews to a high speed blender and blend until creamy
6. Add vegetable broth if you want a thinner consistency
Recipe #3
Half Raw+Simmered Apple Pie
Growing up as an apple orchardist’s daughter and on acres of farm land, nothing was more traditional than my grandma’s apple pies. At peak season, the ripeness and sweetness of crisp apples simmered down with cinnamon and maple syrup is pure bliss. I recreate my grandma’s apple pie every Fall with all whole food and plant-based ingredients to be completely guilt-free! -Emily
Photo Curtesy of Emily Brulotte
Filling Ingredients:
● 3-4 Honey Crisp Apples thinly sliced (or use a mandoline 1⁄8 inch thick-CAREFUL)
● 1⁄2 lemon juiced
● 1⁄4-1⁄2 cup maple syrup
● 1 tbsp cinnamon
● 1 tsp pumpkin spice
● 1 tsp salt
● Pinch nutmeg
● 1 tsp vanilla
● 3 cups water
● 3 tbsp tapioca or corn starch
● Optional : 1 cup walnuts or 1⁄2 cup raisins
Crust Ingredients:
● 2 cups pitted dates
● 3 cups raw walnuts
● 1 tsp salt
● 1 tsp vanilla
● 1 tsp cinnamon
● 1 tbsp maple syrup
Directions:
1. In a food processor, process the dates until tiny bits form, remove and transfer to a
bowl.
2. Process walnuts, salt, vanilla, and cinnamon until well combined with a semi 1⁄2 flour
1⁄2 chunks of walnut texture
3. Add the dates back in and process together until well combined but still textured.
Drizzle in a little maple syrup while it processes if the mixture is too dry. The
mixture should stick and mold when pressed together.
4. Transfer dough into a pie pan, use a spatula to smooth and form dough to pan and
up the sides.
5. Use your fingers to pinch the tops of the dough for a traditional pie look.
6. Chill dough in fridge while you make your apple pie filling.
7. Slice apples thinly with a knife or mandoline (you can peel if you’d like)
8. In a large mixing bowl, mix sliced apples, lemon juice, maple syrup, cinnamon,
pumpkin pie spice, nutmeg, vanilla and salt (optional: walnuts and/or raisins ) until
evenly coated.
9. In a large pot, whisk together water and tapioca starch on medium high heat until it
starts to boil. Add in apple mixture, stir until evenly coated and bring down to a
simmer.
10. Stir consistently for about 10-12 minutes until liquid starts to thicken and apples
soften
11. Remove from heat and let cool for about 10 minutes
12. Transfer mixture to crust
13. Enjoy right away, let sit in the fridge or store in the freezer
Want more nutritional recipes + healthy eating tips ?
Our New Fall Themed Charcuterie Board
Featuring some Trader Joes favorites:
White Stilton Cheese with Mango & Ginger-
This crumbly cheese has a flavor combination you didn’t know you loved!
Pumpkin Spread-
Combine this spread with cheese or cold cuts for a savory spin. A little goes a long way!
Fig & Olive Crisps-
These miniature crackers have a mix of sweet and savory and their sturdy shape makes them perfect for dipping or layering up toppings.
Real Pumpkins (for decoration)
