I've spent a week visiting with my parents in my hometown of southeast Michigan, and though it's quite a chilly change from my tropical home, it's been so lovely to be in the cool air and the forests. One of the things I was most excited about was true Autumn foods like squashes and pumpkins, which seem so much more at home here in the cool weather. We found Michigan grown Kabocha and Kuri squash, an enormous head of cauliflower and lots of locally grown greens. But I was most happy about being able to cook some of these wholesome veggies for my parents. Here are some simple meals that we've shared and some healthy tips for adding more wholesome fall vegetables into classic recipes.
1. Veggies with pasta!
Almost everyone enjoys pasta (brown rice pasta is my favorite, but we I chose Einkhorn pasta for some added whole graininess for the folks). Kales and other greens can be sliced thinly to blend easily into the sauce, and those gorgeous Autumn veggies can be roasted before adding. In the photo above we have roasted parsnips, cauliflower and carrots served with kale. Alternatives to red sauce: toss with a miso-butter mixture, toss with a little feta or Parmesan cheese or serve with pesto.
2. Veggie Quesadillas!
Choose your favorite tortilla and layer with some cheese, those leftover roasted vegetables and other greens you might love. Red cabbage, lots of leafy greens, and broccoli and cauliflower and mashed sweet potatoes is my favorite combination.
3. Simple Tempeh Stir-fry!
Mom has never liked tofu, but I thought some Fakin' Bacon tempeh would go over really well– and it did! Tossed into a simple stir-fry with broccoli and more of our gigantic locally-grown cauliflower, there was just enough flavor from the tempeh to make the veggies into a simple, quick meal served alongside brown rice. A little drizzle of lemon, soy sauce or your favorite salad dressing would be good too!