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

  • Prep Time:10 mins
  • Cook Time:30 secs
  • Total Time:10 mins 30 secs
  • Servings:1
  • Medium


  • 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
Marissa Rivers
  • Step 1

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

    Jocelyn Hsu
  • Step 2

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

    Mayleen Zhagnay
  • Step 3

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

    Marissa Rivers

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

  • Prep Time:10 mins
  • Cook Time:0
  • Total Time:10 mins
  • Servings:3
  • Easy


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

    Add all the ingredients into a mixing bowl

    juice, apple, cider, sweet, tea
    Anna Arteaga
  • Step 2

    Pour cider apple mixture into popsicle molds
    or into cups :)

    Marissa Rivers

(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

  • Prep Time:20 mins
  • Cook Time:30 mins
  • Total Time:50 mins
  • Servings:4
  • Hard


  • 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
Marissa Rivers
  • Step 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

    sweet potato, potato, sweet
    Lena Moriarty
  • Step 2

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

    cream, milk, dairy product, yogurt, dairy, sweet, sour cream
    Shannon Carney
  • Step 3

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

    vegetable, onion
    Jody Brimacombe
  • Step 4

    Pour the mayonnaise combination onto the cooled sweet potatoes.
    Make sure they are all well coated!

    Marissa Rivers
  • Step 5

    Garnish as desired. I chose walnuts for a crunch.

    Marissa Rivers