I freaking love fall. And I don’t care what Jim Gaffigan says about it not being a competition, IT IS. Who’s going to make the best fall dessert? Who’s going to execute the most aesthetically pleasing fall activities? Decisions, decisions.
Okay, maybe that’s a tad over-the-top, but I stand by my statement that I absolutely adore the fall season. November especially is when those chilly vibes are here to stay- no more awkward occasional days of warmness dotted about. That nostalgic (and nearly impossible to describe) smell of autumn begins to fill your nose as you head outside and step over a patch of crunchy leaves. And, of course, fall becomes the perfect opportunity for introverts such as I to shut ourselves up in the house and bake happily for hours on end.
So what’s in season for the month of November? You may be surprised to find there are quite a few things.
Would it really be the perfect fall without some apple picking? To my knowledge, I’ve already made three apple desserts so far since October. Loaded with antioxidants and dietary fibers, consuming apples can actually reduce the risk of cancer. The versatility of this fruit means you can incorporate it into a variety of incredible dishes, especially for vegans like me. It’s surprisingly not difficult to turn apple pie vegan- just sub out the butter for vegan margarine and verify that your sugar is vegan as well. I love this vegan apple crisp from The Minimal Baker, so be sure to check it out! https://minimalistbaker.com/the-best-vegan-apple-crisp/
Cranberries, in my opinion, have earned a bad rep for being too tart and hard. I myself was hesitant to give in- until I tried cranberries coated in sugar (and once I did, there was no turning back!). Cranberries can be bought frozen year-round, but the week before thanksgiving is when you’ll start to see them pop up fresh. Cranberries become sweet once simmered in water, and from there, the possibilities are endless. Being extremely low in calories and high in vitamin c, cranberries make a lovely guilt-free holiday snack. Here’s a vegan cranberry cheesecake recipe you’ll be dying to try: https://cookinglsl.com/raw-vegan-cranberry-cheesecake-bars-recipe/
Oranges, though able to be purchased year-round, taste best in their natural harvest season of November to March. Oranges are loaded with vitamins and minerals, and can even lower the risk of strokes in women. We all know oranges with chocolate is absolutely to DIE for, but have you ever tried orange cranberry muffins? Try this delicious vegan holiday recipe by The Veg Life here: https://theveglife.com/cranberry-orange-muffins-vegan/
I’ll admit, I tend to be a little picky with my vegetables- especially the texture change they go through once cooked. Squash is something I’ll happily make an exception for- it remains buttery and delicious no matter how you cook it. There seems to be a misconception that squash can’t be good for you because it tastes to heavenly, but that couldn’t be more incorrect. Squash is loaded with vitamin a, which supports a healthy immune system and boosts your bone health. Next time you need something to do on a chilly November night, try out this delicious butternut squash soup by The Simple Veganista: https://simple-veganista.com/2012/11/roasted-butternut-squash-soup.html
Finally, how could I not include gourds and pumpkins? Not only are they an adorable autumn decoration, but they also make for some of the most classic fall-themed recipes. Pumpkins also have a low calorie count and promote weight loss, so you can feel a little less guilt the next time you dig into a big ‘ole slice of pumpkin pie this holiday season. Speaking of, here’s a vegan AND gluten free pumpkin pie you can impress your family with this Thanksgiving: https://minimalistbaker.com/vegan-gluten-free-pumpkin-pie/
Coming up: Crystal Diary: Red Jasper
(All pictures are courtesy of Pixels)