What is written here is mostly taken from the “Vegetarian Flavor Bible” along from other sources. When in doubt, I always refer to the “Vegetarian Flavor Bible”! It helps me figure out what to cook and what to pair when I am at loss for inspiration. If you don’t have one, I highly suggest you buy a copy! Below I have copy and pasted from the book along with nutrition information taken from the book itself; I will add individual posts of the ingredients themselves with additional nutrient information.

Each season has its own qualities to adore; this is the positive way to view when the seasons weather isn’t going our way. Autumn is a time for snuggling, layers of cozy clothing, preparing ourselves to go into the depth of darkness that winter will soon bring upon us; leaves letting go of the tree, letting go things or passions that are a part of ourselves that no longer serve us. It is also a time for when everything has pumpkin spice and cinnamon! We adapt from the warm summer sunshine to shorter sunny days and foggy, chilly weather, so we bring out the warming spices! I like to have cinnamon all year round, not just fall; it is great for regulating our blood sugar and tastes great when I add it to coffee or bake banana muffins, cinnamon is a nice and healthy addition to dishes. I’m not a big pumpkin spice fan, but I do love pumpkin and sweet potato dishes! And how could I forget, FIGS! I discovered a sweet potato dish (which is in my blog, Smashed sweet potato) which was a crowd pleaser! It was gone in minutes. My husband snuck and grabbed me one or two of the remaining pieces! What else? Mashed potatoes with grated beets on the side is another favorite mine (this is the Slavic side of me). Baked sweet potatoes sliced in half, with sprinkled pink Himalayan salt & hemp seeds, and drizzled truffle oil. Figs on toast with balsamic glaze!! Butternut squash soup! French onion soup (plant based/vegan, of course!)! Brussels sprouts with roasted shiitake bacon! I could go on!!!

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• Allspice
• Almonds
• Apples
• Artichokes
• Basil
• Beans, e.g., Green
• Beets
• Bell peppers
• Bok choy
• Broccoli
• Broccoli rabe
• Brussel sprouts
• Cabbage, Red savoy
• Cauliflower
• Celery
• Celery root
• Chard
• Chestnuts
• Chiles
• Cinnamon
• Coconut
• Corn
• Cranberries
• Cucumbers
• Daikon
• Dates
• Eggplant
• Eggplant, Japanese
• Endive, Belgian
• Escarole
• Fennel
• Figs
• Frisee
• Garlic
• Goji berries
• Grapes
• Greens, Beets, Bitter, Turnip
• Guava
• Horseradish
• Huckleberries
• Kale
• Kohlrabi
• Lentils
• Lettuce, e.g., Green Leaf, Red Leaf
• Lovage
• Lychees
• Miso, dark
• Mushrooms, Chanterelle, Chicken of the woods, Hedgehog, Hen of the woods, Lobster, Matsutake, Porcini, Shiitake, Wild
• Nutmeg
• Nuts
• Okra
• Onions
• Oranges, Blood
• Papaya
• Parsnips
• Passion fruit
• Pears
• Pecans
• Persimmons
• Pistachios
• Plums
• Polenta
• Pomegranates
• Potatoes
• Pumpkin
• Quince
• Radicchio
• Rice, Wild
• Rutabagas
• Sage
• Salsify
• Seeds, e.g., Pumpkin, Sunflower
• Snow peas
• Spices, warming, e.g., black pepper, cayenne, cinnamon, chili powder, cloves, cumin, mustard powder
• Spinach
• Squash, e.g., Acorn, Buttercup, Butternut, Delicata, Hubbard, Kabocha
• Sweet potatoes
• Todok
• Tomatoes
• Truffles, e.g., Black, White
• Turnips
• Vegetables, root
• Vinegar, red wine
• Walnuts
• Watercress
• Yams

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Sources

“The Vegetarian Flavor Bible”, Karen Page, Andrew Dornenburg