Recipes to Enjoy Fall in Florida

Everyone’s favorite season feels a little bit different in Florida weather. Although it occasionally feels a little cool in the morning, everyday by noon Gainesville experiences what most would call “summer heat.” I know we all still want fall flavors; however, a hot bowl of soup is not the most appetizing in 90° weather. These three recipes are all vegan friendly, healthy, and satisfying for the season.  

Pumpkin Spice Smoothie Bowl

Everyone knows the famous term “pumpkin spice.” Typically seen in a Frappuccino or latte at Starbucks, this fall flavor has become a signature taste of the season. This smoothie bowl provides a twist on the treat and is perfect to cool you down anytime of the day. 

Pumpkin Spice Smoothie Bowl

Difficulty:BeginnerPrep time: 10 minutesTotal time: 10 minutesServings:1 servings

Ingredients

• 1 frozen banana
• 1/2 cup pumpkin puree
• 1/4 cup plant based milk
• 1 scoop vanilla protein powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ginger
• 2 tablespoons pure maple syrup
• 1 generous tablespoon almond butterfor topping
• Trader Joes’ Pumpkin O’s for topping
• Dark chocolate chipsfor topping

Instructions

1. 
   

   Blend the frozen banana, pumpkin puree, ice, and milk together

2. 
   

   Add the rest of the ingredients to the blender (other than the toppings)

3. 
   

   Add as many toppings as desired (these were just my personal recommendations)

Apple Cider Popsicles

The tradition of apple cider dates back thousands of years and still remains prevalent in many fall celebrations. Typically served hot, your typical apple cider combines spices and apple stock to create a perfect fall flavor. These popsicles will cool you down while also appeasing your autumn appetite.

Apple Cider Popsicles

Difficulty:BeginnerPrep time: 10 minutesTotal time: 10 minutesServings:3 servings

Ingredients

• 3 cups apple juice
• 1/4 cup brown sugar
• 2 tablespoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• chopped apple

Instructions

1. 
   

   Add all the ingredients into a mixing bowl

2. 
   

   Pour cider apple mixture into popsicle molds

   or into cups 🙂

(Spoon tip: If you are of age, feel free to make these popsicles boozy!)

Sweet Potato Salad

Potato Salad is a staple at every outdoor barbecue during summer. With this said, the brutal October heat of Florida, which mimics that of late July, makes it only necessary to “fall-ify” this summer side dish. The addition of this sweet potato salad to your Saturday afternoon autumn assortment will satisfy your seasonal senses.

Spoon tip: I recommend using the Follow Your Heart Veganaise as a mayonnaise substitute for vegans!

Sweet Potato Salad

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesServings:4 servings

Ingredients

• 3 large orange sweet potatoes
• 1/2 cup vegan mayonnaise
• 2 celery stocks
• 1/4 purple onion
• 1/4 red apple
• 1 dill pickle
• 2 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon dijon mustard

Instructions

1. 
   

   Cut sweet potatoes into cubes and place into a pot of water.

   Boil for 25-30 minutes or until soft. Pour sweet potatoes into a colander and run cold water over. Let them sit until cool

2. 
   

   Mix vegan mayo, dijon mustard, apple cider vinegar, and pure maple syrup in a mixing bowl

3. 
   

   Mix the chopped celery, purple onion, apple, and dill pickle into the mayonnaise mixture

4. 
   

   Pour the mayonnaise combination onto the cooled sweet potatoes.

   Make sure they are all well coated!

5. 
   

   Garnish as desired. I chose walnuts for a crunch.

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