Well firstly, this was definitely the hottest October that I can remember in the UK. Despite it being so warm, you can see it is Autumn, with all the beautiful colours of orange, yellow and rust in the leaves and in the vegetables in season.
So what to cook, now the weather has changed and it’s getting colder and darker…
As I have said before, fruit and vegetables are at their best, if they are in season and freshly picked, as the flavour is so much more intense. So here are a few ideas on what to cook, with what is in season.
There are so many varieties of pumpkins around now, you can have beautiful colourful warm quinoa salads and curries, full of flavour and vibrant colours. High in vitamin C, B6 and Potassium, Its a great autumn vegetable. Don’t forget you can use pumpkin in baking as well, its great in cupcakes or tarts, cooked with either golden syrup or brown sugar.
Check out my recipe for pumpkin, pea and feta risotto, under the risotto section.
As I am sure you know, there are a lot of root vegetables in season, like beetroot and carrots, but it also includes onions, leeks, garlic and chives. Onions are actually a good vegetable for flavour, colour and they help with fighting inflammation, as they are high in antioxidants.
I am using the red onion this week, in my quinoa salad, for colour and flavour and also in a vegan chilli. Check out the salad section for recipes like the one below.
It is obviously a great season to get apples. You can find them left out on walls, when passing houses sometimes. You can use them in all sorts of recipes, recently I made some apple sauce, which is quick and easy. Mainly contain vitamin C and fibre. Of course you can use them in baking as well. Check out my recipe on apple honey upside down cakes, under cupcakes and small bakes. They taste absolutely delicious.
Well mushrooms always seem to be around, but they are in season. Try out some of the different varieties, as they all have different flavours and textures. They contain protein, potassium and traces of other vitamins like B6. Check out the recipe below, yes another risotto, wild mushroom.
Finally, another good vegetable to use in curries, salads and soup is Beetroot. High in Iron and B9, vitamin C and a variety of other nutrients. Check out the borscht recipe under soups.
Hope you enjoy cooking some of my recipes and please give me feedback!!
Button Bakes & Creates 