We Asked Seattle Vegan Chefs To Share Their Favorite Fall Produce Tips & Recipes

Autumn in the Pacific Northwest brings an abundance of fresh and flavorful produce. Much of this produce can be daunting or unfamiliar to the newly plant-based eater, however. So to help expand your palate and enjoy a variety of fall flavors, we looked to the local experts.

We asked Seattle vegan chefs, recipe creators and mixologists to share their favorite ways to prepare fall fruits and vegetables, with helpful tips and delicious recipes for you to try at home. Enjoy this festive feature, and let us know what you’ll be trying next.

Kabocha Squash

with Bennett Olling of Frankie & Jo’s

While pumpkins and apples get much of the attention in the fall season, we asked Bennett Olling, the Product Development Assistant for Frankie & Jo's, for his favorite fall produce.

All The Squash seasonal vegan ice cream made with kabocha. Photo Credit: Frankie & Jo’s

“Kabocha squash by a mile! It is just so comforting to me. The smell of it roasting in the oven on a rainy day just brings me so much warmth and happiness.”

Kabocha, or Japanese pumpkin, is a sweet variety of winter squash that reaches its peak during fall. The exterior looks like a green squatty pumpkin, while the inside is a deep yellow-orange color. After the autumn harvest, kabocha is an essential part of celebrating the winter solstice in Japan.

“The recipe that I always come back to is a recipe that my partner showed me, Kabocha no Nimono (Simmered Kabocha). It's an easy side dish that you make by simmering kabocha squash in a kombu dashi, sugar, and sake mixture. It is so simple and beautiful.”

Bennett's favorite fall produce is also the star of All The Squash, a seasonal ice cream flavor at Frankie & Jo’s that is now available in all three Seattle scoop shops, and online through early December. Select flavors of their ice cream pints can also be purchased at these Pacific Northwest grocery stores.

All The Squash ice cream is made with coconut and oat milks and combined combined with local kabocha squash from Skagit Valley. This creamy base is then folded with spiced pepita blondies and sweetened with coconut sugar.

Pomegranates

with Diane of The Beet Drop

“Pomegranates are one of my favorite fall fruits, but they can be a bit of a hassle to open,” says Diane Garvy, local vegan recipe developer and owner of The Beet Drop. “Worth it for sure, but still a hassle.”

She shares her favorite way to open pomegranates (it's also the easiest!) with this helpful video tutorial you can find on our Instagram page. “Once you have opened them up they add the perfect sweet, juicy, and crunchy bite to many dishes and instantly give that fall vibe.”

Her favorite ways to use pomegranate seeds? “Throw them on top of your avocado toast, or toss them into salads, couscous, or tabbouleh. They also pair well with roasted veggies, and - of course - go great with smoothie bowls and yogurt.”

Try Diane’s simple and delicious Pomegranate Avocado Toast recipe, here.

Delicata Squash

with Alisa of Box Bar

Delicata is a squash that has a slight brown sugar sweetness and creamy texture. It’s smaller than other squash varieties, about the size of a Russet potato. “It's also easy to prepare,” says Alisa from West Seattle’s vegan hotspot, Box Bar. The restaurant features Delicata squash in their Dino Kale Salad.

“Just cut in half, scoop out the seeds, and slice. Then, add your favorite spices, salt, pepper and a little olive oil. Roast for about 15 minutes at 425. The best part is, you can eat the peel!”

Oyster Mushrooms

with Beki and Sarah of Plumme

Local food and fashion photographer Beki Tomasello and her sister and recipe creator, Sarah, are the conscious creatives behind plant-based and sustainable food blog, Plumme.

“We want Plumme to be a resource for those looking to eat in a more ethical way, whether that be for the animals, for sustainability, or for social justice.” Together they create thoughtful, seasonal recipes that are both mindful and mouth-watering.

We asked the Plumme duo what they love to cook with this season: “One of our favorite fall ingredients are mushrooms! They are so versatile and can be used in anything from stir fries to pasta dishes, or even as a substitute for meat in stews and burgers. They are especially delicious roasted in the oven and served alongside tomatoes and polenta.”

Don’t miss their latest recipe, Polenta With Wild Mushrooms And Blistered Tomatoes, which can be made with any mushroom. Their recommendation? Blue Oyster mushrooms.

Find a wide variety of locally-sourced mushrooms at the Seattle Farmers Markets, or at your local PCC or Town & Country grocery store.

Seasonal Oranges

with Sami of Life On Mars

“Bright and sweet citrus fruits like oranges and tangerines come into season during the winter months and bring a bit of sunshine, as well as some juicy relief to our winter diets,” according to The Spruce Eats. What better way to enjoy some juicy relief than in a cocktail?

Sami Silva, creative mixologist at Life On Mars, offers this seasonal citrus-forward number that any avid at-home cocktailer will adore.

Cruel Summer Cocktail created by Sami Silva of Life On Mars

Cruel Summer - Created by Sami Silva

1.5oz - Brennivin Rugbraud
.5oz - Tempus Fugit Banana Liqueur
.5oz -Acid Adjusted OJ*
1oz - Aqua Faba (liquid from can of chickpeas)
Bs - Sidetrack Nocino
Instructions:
Wet Shake
Dry Shake
Double Strain into Goblet
*Acid Adjusted OJ: Take freshly juiced OJ and add citric acid until a ph reader reads 2.75
*Aqua Faba: Make sure to use only chickpeas with no added salt.

Don’t have these ingredients or a ph reader at home? Not to worry - head over to Life On Mars and they’ll happily whip one up for you.

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I hope you enjoyed this seasonal produce spotlight! Which fall favorite will you be trying next? Let me know in the comments, and happy cooking.