By Ann Marie Leitao, Contributing Blogger
Ah, fall – the season of cozy sweaters, pumpkin-spiced everything, and the satisfying crunch of leaves beneath our feet. As the days grow shorter and the air turns crisp, there's a shift in the atmosphere that beckons us indoors. Summer is over, and my favorite part about the fall is getting back in the kitchen after a busy season of barbeques, potlucks, and picnics.
The transition from summer to autumn brings with it a change in our culinary cravings. Gone are the days of light salads and grilled veggies; now we yearn for hearty soups, warming stews, and the comforting aroma of freshly baked goods.
There's something magical about cooking when the weather is getting cooler. Perhaps it's the rich, earthy flavors of root vegetables, the warmth of cinnamon in our baked treats, or the satisfying simmer of a pot on the stove. Fall cooking isn't just about nourishment; it's about creating an atmosphere. And if all else fails, there's always pumpkin spice lattes to fall back on.
So – time to roll up our sleeves, don our aprons (the ones with the least amount of summer BBQ stains), and embrace the cozy culinary delights that this beautiful season has to offer!
Let me introduce my favorite recipe ever: Veggie Rainbow Stew! I first discovered this gem courtesy of author Kimberly Snyder, but like any good chef, I've added my own flair. Fair warning: it's vegan. Before you click away, I promise it's not just a bowl of sad lettuce and broken dreams. This stew is packed with so many delicious veggies, and my meat-eating fiancé raves about it (trust me when I tell you he’s a tough critic).
The best part? Unlike the food coma following a five-cheese lasagna, this stew leaves you feeling energized and ready to tackle your fall to-do list.
Grab your favorite oversized sweater, put on some mellow tunes, and let's create a bowl of autumn bliss that'll make you forget all about summer's departure. Trust me, your taste buds (and your body) will thank you!
Total cooking time: 1 hour
What You’ll Need:
- 2 fennel bulbs
- 2 leeks
- 1 Tbsp coconut oil
- 8 button mushrooms
- 5 cups vegetable stock
- 4 medium carrots
- 3 stalks of celery
- 2 Tomatoes
- 7-8 red potatoes
- 1 Tbsp dried thyme
- 1 Tbsp paprika
- 1 tsp cumin
- 2 tsp fresh rosemary
- ½ cup fresh cilantro
- Sea salt to taste
- Freshly ground black pepper to taste
Tip: Don't stress if you can't find every ingredient on the list. This stew is flexible! I've swapped in zucchini when I was short on other veggies, and it turned out great. The beauty of this recipe is its versatility – feel free to substitute with whatever vegetables you have on hand or are in season.
How to make the magic happen:
- Chop all your veggies and potatoes. Aim for 1-inch, bite-sized pieces.
- Heat up 1 Tbsp of coconut oil in a pan and let the fennel and leeks sizzle for 3-5 minutes. Then, add your mushrooms to the pain.
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In your biggest pot (you know, the one you got as a wedding gift and rarely use), combine 5 cups of veggie stock with the carrots, celery, potatoes, tomatoes and all those yummy seasonings. My favorite veggie stock is from the brand Pacifica, or I use the 365 Whole Foods brand.
- Add the sautéed fennel, leeks, and mushrooms to the pot.
- Bring it all to a boil, then turn it down to a simmer. Pop the lid on and let it do its thing for about 40 minutes, or until the potatoes are tender. Perfect time to do a quick kitchen tidy-up (or scroll through your phone).
- Here comes the fun part! Scoop out two cups of the stew and give it a whirl in the food processor (I use my Vitamix blender and it works just great).
- Pour that blended mixture back into the pot. This is what gives your stew that perfect, thick consistency. Stir it in and feel like a culinary genius.
Final touch: sprinkle some cilantro on top for the Instagram-worthy finish.
And voila! You can also grab a crusty piece of bread (for stew-soaking purposes), and dive into this warm hug in a bowl. Simply perfect for those crisp fall evenings when you want to curl up with a good book or impress your friends on game day. After all, football Sunday is just about the food, right?
So go on, embrace the new season with open arms and a full belly. Whether you're leaf-peeping, pumpkin-picking, or just enjoying the changing colors from your window, this stew is your ticket to peak autumn vibes. Happy fall, y'all!
