Fall Roots with Sarah Britton of "My New Roots"
I have a fascination with collecting cookbooks. As I've said before, I'm a sucker for a good hardback and love the tangibility aspect of it, which is why I'll likely never own something like a Kindle. I'm one of those...dog-ear the pages, take notes and rip small pieces of paper to use as a bookmark for pages with good content kind of gal.
One of my most recent purchases was My New Roots, a compilation of both thoughtful and beautiful plant-based recipes for every season by the lovely Sarah Britton. I get so giddy flipping through the autumn recipe section of her book. Not only is it my absolute favorite season, but I just love fall food in general. I'm so drawn to the warm, earthy colors and flavors of in-season root vegetables including butternut squash, pumpkin, sweet potato, beets and cauliflower. I get all starry eyed just thinking and talking about it.
Sarah has a background in holistic nutrition and I'm so thrilled to see the waves that she's made in sharing her knowledge and passion for plant-based food with the community. It brings a smile to my face by knowing that in just a few months, I'll be pursuing a certification in holistic nutrition with the Institute for Integrative Nutrition. I cannot wait to share the beauty of living a holistic lifestyle with others as well! More to come on that.
Each season, I love featuring a recipe-roundup to inspire creativity in the kitchen and encourage others (and myself) to try new things. Last year's post was a mix of savory & sweet fall recipes, however this year, due to my fascination with Sarah's cookbook, I want to spotlight some of her recipes that are perfect for enjoying throughout the season. I appreciate how she creates comfort-like dishes that are still health-forward and maintain such delicious flavor.
So here's to a sneak-peek of the kinds of recipes that you'll find in her cookbook. It may have you running out the door to grab a copy for yourself, which you definitely should do. Or, with the holidays approaching, another idea is to begin a book/cookbook wish list on Amazon.
This Big Comfy Sweet Potato with a knock-your-socks-off red blanket sauce is everything. First of all, I love that she calls it a red blanket sauce. Second, it's stuffed with all the good things: black beans, avocado and sprouts.
The obsession with sweet potatoes continues thanks to these Crispy Cornmeal Sweet Potato Fries. I used to think that frozen sweet potato fries were a game-changer, but there's something so satisfying about making them yourself...says the girl that just ate frozen pumpkin spice waffles for breakfast yesterday morning. Ah, I digress. Making anything homemade and from scratch is what I like to call a little kitchen therapy.
If I could have Pure Food & Wine's raw lasagna every day for the rest of my life, then I would. But if I can make this Butternut Squash Lasagna at home in my own kitchen whenever I damn well please, then I will. I have been saying that I'll make a vegan lasagna for the past couple of Thanksgivings, so perhaps this is the year that I will finally make it happen. Someone hold me accountable, please and thank you.
VEGAN MAC 'N CHEESE. Yes, it exists (and is actually becoming quite a thing) and yes, it is so so so good. Sarah's deluxe version is made with butternut squash and a crunchy, crumbly sunflower topping that makes me weak in the knees. I want this so badly right now, to cozy up with under layers of blankets and a marathon of Chef's Table on Netflix. But instead, I'll just be adding this one to my Thanksgiving menu as well. You should, too. And if you haven't watched Chef's Table on Netflix yet, then you should also do that.
There's risotto, and then there's White Lentil Risotto with Mushrooms. This is how you seduce someone with plant-based dining. It’s creamy, rich and velvety...essentially, like a big 'ole hug in a very large bowl, because that's what you'll want to enjoy this one.
And in the spirit of how I did a little savory and sweet last year, and just because I want to talk about these buns for a hot second...
How much would you like to slather some savory goodies on these Cauliflower Buns & Bagels? My immediate thought was to do so with some hummus, like Sarah's Sweet Potato Hummus. Or even making it into a full fledged bagel sammie with the works. They're like the modern version of an everything bagel and despite being flour-free, these buns are surprisingly light and fluffy. Just how we like our buns...and bagels to be.
And if you've got a bun in the oven, here's to hoping it's a Cinnamon Pecan Bun. They're made with things like spelt flour, coconut sugar, chopped dates, cinnamon, cardamon, pecans, sea salt and so on. Cinnabun's got nothing on you, Sarah.
Hope you're diggin' these recipes as much as I am and can get into a plant-based dining mindset this fall. May as well take full advantage of delicious in-season produce, ingredients and flavors!
What are some of your favorite plant-based recipes and fall foods? Share any thoughts, ideas, or comments below! I always love hearing feedback, especially when it's about new ideas and recipes to try.