The foliage has been losing its freshness through the month of
August,
and here and there a yellow leaf shows itself like the first
gray hair
amidst the locks of a beauty who has seen one season too
many.
~ Oliver Wendell Holmes
~ Oliver Wendell Holmes
In September, I’m participating in the
Sapphire Even Day Blogging Challenge and
the Two Pages-A-Day Writing Challenge.
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eventy degree weather.
Shorter days. Cooler nights. And a feeling of being just on the cusp of a
shadowy precipice.
I can’t wait to fall
into Autumn.
Some may think it’s
too early to begin thinking about pumpkin patches, bonfires, downy comforters,
and fuzzy socks. But like Galadriel, I’ve
been feeling a change in the earth, in the water, and in the air.
It is
restlessness.
And a primal knowledge
that a cold winter is coming and we should prepare. Canning, freezing, darning, knitting. Putting by.
All these end of summer activities should be ramping up as Autumn
approaches. And I for one, am peacefully
excited. Because Autumn is my favorite
season. And since October will be upon
us before you know it, here are some Autumn-esque recipes to get you in the
mood to welcome the season of burnt orange and rich cranberry.
They are all featured
on one of my favorite recipe sites: The Gluten-Free Vegan. Enjoy!
Roasted pumpkin. Fried pumpkin. Anyway you like it pumpkin. Don’t tell anyone you put pumpkin in this
soup until after they’ve moaned over how good it is. I don’t know why people are adverse to
pumpkin in their soup. It’s a wonderful
thickener and much better for you than white potatoes. So have at it!
Confession time: I
hate Swiss chard. I know! I’m a horrible gardener and a terrible
person! But the fact remains, I think
Swiss Chard is bitter and nasty. I
replaced it with spinach and arugula in this recipe. Arugula is spicy and sharp ~ the perfect substitute. And it’s still growing in my garden! See ~ not so horrible after all.
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Image Credit: Pinterest
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Sounds weird, tastes
great. And yes, it is filling. And so cute when you bake them in the little
loaf pans. I even tried this in the mini
bundt pans ~ don't.
They stuck. But otherwise ~ a
cute little addition to the Autumn table.
To top is all off ~ a beautiful
gluten-free apple crisp. If there’s
anything better than pumpkin ~ but of course, how silly, there isn’t ~ then it would be
apple crisp. Eat this along with a cup of
Constant Comment tea and you have a little bit of comforting heaven. Also, your guests will think you're Julia Child
on a stick.
Wait, that didn’t sound
quite right….
Okay, I lied. After pumpkin, the next best thing is
gingerbread. Now matter how insane or
dark or darkly insane my life gets today, I have great childhood
memories of baking gingerbread cookies and drinking pots and pots of tea (does
tea stunt your growth? Maybe that’s why
I’m five foot nothing). These are even
better because they’re gluten-free and vegan.
And they actually taste good.
And now I have Da-boo-doray ringing through my head, except I'm singing it to welcome Autumn!
Oremus pro invicem,
~ Mikaela
The prompt
asked us for 1-2 recipes, but it is Top Five Friday. So enjoy!
2 comments:
I appreciate the 5 recipes! I had Pumpkin Soup for the first time in Jamaica while on my honeymoon. Loved it! I am still learning what vegan and gluten-free are. But I could really get down with the Apple Crisp and Gingerbread Cookies recipes. Not to mention, my 6 year old would love them too. Julia Child on a stick. Ha! Thanks, Mikaela.
I clicked on the Autumn Harvest Soup, then I had to click on the Roasted Pumpkin Risotto, then I had to "pin" both of them but I'm back now. Great recipes!!! Thanks for sharing!
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