I am a long-time vegan/vegetarian foodie and enjoy cooking with a variety of fresh, whole foods. Flavorful recipes with low effort are key!
The seasons have changed and the weather has shifted. We've traded in our shorts and sandals for fuzzy socks and pumpkin-spiced everything! The following recipes will help you celebrate fall in the most delicious way. Every year when summer ends, I'm always inspired to get back into the kitchen and use both my oven and slow cooker more often. Not only does baking or using the crock-pot help create delicious meals, but it also heats the house!
These recipes are all alternative diet-friendly, as they can be easily modified to accommodate vegan, vegetarian, and dairy-free diets. Food allergies and sensitivities are more common nowadays, so I wanted to create this list to include recipes that are easy to adjust based on your needs.
I also like the ability to prepare meals, snacks, and appetizers in advance to reduce stress and panic on the day of an event. There is nothing worse than knowing you have a few hungry guests arriving at any moment, but the food is far from being ready. Preparing food the day before you host and warming it up the day of your event will allow you to relax and enjoy the company of your guests. You can also get most of the cleanup done in advance.
Cancel your plans and tell your friends to bring over some wine—this list of recipes is here to help you celebrate the changing of the seasons! I can't take credit for the ingenuity behind these recipes. This is a roundup of my favorite fall recipes by food bloggers that I have made at home and my family has enjoyed.
Sweet Potato Bites
Nothing says fall quite like sweet potatoes! These sundried tomato sweet potato bites are vegan, gluten-free, and easy to make in a large batch for a crowd.
I would have never thought to pair sundried tomatoes and sweet potatoes, but after tasting this myself, the combination of the two flavors is really spectacular. If you are hosting a small gathering with friends and need to prepare food for a crowd, these mini sweet potato toasts are excellent to make the day before and assemble just before guests arrive.
Bruschetta traditionally uses tomatoes, but this recipe uses mushrooms instead! This mushroom bruschetta recipe sounds like it is meant to be enjoyed next to a fire with a glass of red wine. You can also make it in advance and store it in the fridge until you need it. You can serve this with sliced french bread, crackers, pita bread, or vegetable crudites. This would be a beautiful addition to a charcuterie platter or appetizer table. I served this with crackers and sliced vegetables when I made it for a small get-together.
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If you happen to have any leftover bruschetta, this would work great as a spread on sandwiches or could be used to boost the flavor of any homemade soups.
Traditionally, when we think of autumn, we think of pumpkin pie or pumpkin-spiced coffees, but you can use pumpkin in savory applications as well. This pumpkin hummus is so good—seriously, I was really surprised by how good it was! I couldn't really taste the pumpkin, but it felt festive to add it. Ditch the pumpkin spice latte and opt for something warm and savory.
This pumpkin hummus recipe is easy to customize and highlights the flavors your palette enjoys most.
Rustic Tomato Galette
Galettes are pies that have an intentionally rustic appearance. Making a galette from scratch requires no crimping, no pinching, and no fuss! An added bonus of baking this tomato galette is the aroma of garlic, rosemary, and basil filling your kitchen.
You can use any kind of tomatoes you have—cherry, slicing tomatoes, or heirloom. I used large slicing tomatoes and they worked perfectly. Also, the crust on this galette is amazingly golden and crisp.
Roasted Fall Vegetable Salad
Quintessential fall foods include Brussels sprouts, butternut squash, and apple. Here is a low-maintenance fall salad that incorporates all of the above! This recipe is a win-win, as it is both satisfying and nutritious.
My favorite thing about this healthy fall salad is that it's cooked in a casserole pan, which makes it easy to prepare and even easier to store the leftovers.