As autumn settles in throughout much of the Northern Hemisphere, it’s time for rich seasonal vegetables, fruits, and cozy meals. Are you craving a hearty soup? How about a rich risotto or a seasonal cake? Our team at Plastic Pollution Coalition (PPC) is happy to share some of our favorite plastic-free fall recipes. Whether you’re hosting an intimate gathering or an elaborate party, we’ve got you covered—there’s even a fondue.
Cozy Coconut Harvest Soup (Rachel Bustamante)
Peel and cube 2-3 sweet potatoes and boil until soft. Chop and deseed one large red bell pepper. To a blender, add cooked potatoes, red bell pepper, 14 ounces of creamy coconut milk, and salt and pepper to taste. Blend on high until smooth. Optional: season it savory with garlic powder, chili powder, and a dash of red pepper flakes or cayenne. Or go sweet for fall with cinnamon, nutmeg, and ground ginger. Garnish with finely diced red peppers or a drizzle of coconut milk. [Serves four.]
Creamy Roasted Cauliflower Soup (Dianna Cohen)
A beautiful, hearty, warm, creamy (without cream) soup made with fresh lemon juice, cauliflower, grated nutmeg, purple onion, and a bit of vegetable bouillon! These flavors combine to create a dreamy, comforting autumnal puree. Easy to make and even more delicious the next day.
Kale, Barley, and Cannellini Bean Soup (Jackie Nuñez)
This simple, hearty vegan soup is a must-have when the cool, crisp days make you want to put on your sweater. It’s a welcome warm-up meal after a day spent outside raking up leaves, splitting/stacking wood, or getting your garden beds ready for winter. Make a big pot and have it for dinner or leftover as a side with a sandwich for lunch, it gets thicker and better each time. Best served topped with shredded cheese and warm, baked crusty bread.
Mushroom Risotto with Peas (Julia Cohen)
This creamy, earthy, filling comfort dish is an entire meal all by itself. Saute any type of mushroom, add it to cooked (with the broth of your choosing) arborio rice, cheese, and frozen peas, and voila! It’s a bit time-consuming to stir in the broth, but still easier than most people think and so worth it. This dish is even a favorite for kids!
One-Bowl Pumpkin Chocolate Muffins (Jen Fela)
A combo of chocolate and pumpkin, this one-bowl muffin recipe will please everyone—including your vegan and gluten-free friends. Gooey and dense, imagine a pumpkin chocolate cake in the form of a muffin. Perfect when paired with a pumpkin spice latte, they also keep and freeze well, so you can make them before your party or enjoy one (or two) every morning with your cup of coffee.
Paw’s Oven Squash (Erica Heisdorf Bisquerra)
Take an acorn squash and cut it in half. Empty the seeds with a spoon and put the two halves on a baking sheet. In each half, put a slice of butter, sprinkle in your favorite fall spices like cinnamon and nutmeg, and shake a teaspoon of brown sugar across the top. Then pop it in the oven for 45 minutes at 350 degrees Fahrenheit. When it’s done, let it cool for 5 minutes, then put each one in a bowl with a spoon and enjoy. [Serves two.]
Perfect & Easy Apple Crisp (Candice Darden)
Why go all out with a pie when you can make a crisp instead? This apple crisp is an easy dessert that combines fresh baked apples with cinnamon and sugar. Arrange sliced apples (I prefer Granny Smith) evenly in a baking dish, then combine sifted flour, sugar, and cinnamon with rough butter cuts and layer on top of the apple slices. Bake at 375 degrees Fahrenheit until golden brown, around 40-45 minutes. Serve each piece with a scoop of vanilla ice cream for a refreshing fall dessert.
Pumpkin Sticky Toffee Pudding (Madison Dennis)
This is an autumnal twist on a classic British dessert that is delicious without being overly sweet. Soak a combination of dates, butter, lemon, and baking soda in boiling water until the dates soften. Then stir in autumnal spices like cloves, cinnamon, cardamom, and ginger with pumpkin puree and a little brown sugar. Bake in small ramekins in the oven while you prepare a pumpkin-flavored toffee sauce for the top. Eat with a sprinkling of sea salt and a dollop of Greek yogurt to balance the sweet, sticky goodness!
Roasted Pumpkin Fondue (Amelia Hanson)
What’s more autumnal than pumpkins, cheese, and nutmeg? This roasted pumpkin fondue is an easy, delicious fall treat that works great at a party, potluck, or just a special fall dinner with friends. Carve out the core of a pumpkin, stuff it with cream, cheese, bread and spices, bake until golden and gooey, and dip more bread inside for an amazing experience.
