Growing up in South Carolina, we knew not to get too excited about the onset of fall with the first chill in the air. Usually just when we think fall has arrived, summer lobbied for one last push.
But now that I’m in Nashville, fall seems to be a little more reliable. It’s early September, and it’s consistently chilly. Which–of course–is making me want everything fall.
Some of my go-to dishes for fall include chili, cornbread, veggie pot pies, hot chocolate, and apple cider.
But this year, I wanted to add something else to the menu.
Mmmm. Roasted Veggies.
These days life seems to be fast paced, so keeping a container of roasted veggies in the fridge helps me out at dinner time. You can pair with rice, sautéed greens, grilled tempeh or tofu and/or a salad for a complete meal.
These roasted fall vegetables are earthy and full of flavor. I hope you enjoy!
At this week’s grocery store trip, I decided to grab a bunch of beets. Why?
Listen, I’m on a mission to try to like them. The same thing I did with bell peppers, mushrooms, and celery. I’ve told y’all before that my taste buds changed when I became plant-based and I started loving foods I previously didn’t.
But there’s the 4 foods I’m still working on.
So now that a chill is in the air and my body is craving fall-like foods, I’m giving beets another try.
As I was checking out at the grocery store, the cashier asked if I wanted to keep the greens on the top of the beets or if I wanted her to clip them. That made me curious about them–and I decided to keep them and try to make a soup. Being resourceful, you know?
A very garlicky, but really fresh and warm soup.
Maybe you’ve never cooked with beet greens before, but I do recommend it! I actually love the taste–and since I like to rotate my greens anyways, (kale, collards, chard, etc) it’s a win-win.
And with the beets? I plan to make a fall roasted veggie dish (recipe coming) and also my favorite spring rolls.
Y’all know some of the best recipes come from mix-maxed pantry items and a desire to save money.
This recipe was JUST THAT.
I fed the kids and the dishes were done (a miracle!) so I had a few extra minutes to make a quick, yet tasty meal for myself. These days, my food routine has been ROUGH. While we’re living in Nashville, I’m by myself doing all the housework, cooking, etc since my hubby hasn’t joined us here yet.
Usually, I’ll get everything done and be too tired to make anything extravagant for myself, so I settle for a salad or pre-made soups from Whole Foods. It’s not ideal–mainly because I LOVE CREATING IN THE KITCHEN. But this is my season. Whew.
Maybe I’m happy today because it felt like fall walking to the bus stop, or maybe it’s because I eating leftovers that I made myself (yes, this makes me happy). Either way, I’ll take it!
So here it is. An interesting taste of sweet, salty, and crunchy. My favorite palate!
*This recipe serves 2. Doubling it would be easy to feed a larger family or guests.
* This is a main entree for me because it is so filling and packed full of protein, but I would also serve this with a side salad to make it complete.
*This is the brand of tomatoes & chilis I use, but Rotel would work just fine too.