Now that the days are getting colder and greyer, it’s our chance to bring joy and happiness back through colorful and tasty meals. As the seasons change, so do the options on farmer’s markets and in the produce isle – but I can assure you, there’s always plenty of amazing meal options throughout any time of the year.


I’ve really gotten into that cozy and grounding feeling when I was strolling through some of my favorite food blogs the other day. What I found was so incredibly beautiful and delicious that I wanted to share it with you guys!

So let’s get right into the goodness and be inspired for this week’s (maybe also this holiday’s) meal planning:

1. Roasted Rainbow Winter Bowl

The beautiful Kristy of Keepin’ It Kind doesn’t just provide stunning photographs, but her ideas and recipes are really mouth-watering. Especially when you “eat a rainbow”, you can make sure to get so many different nutrients and flavors! This is why I choose this winter bowl recipe here:

winter bowl


The roasted veggies
  • 1 small/medium butternut squash, peeled, seeded, and cubed
  • 1 large delicata squash, halved, seeded, seeded, and sliced (the skin is okay to eat)
  • 8-ounces of crimini or button mushrooms, stems removed
  • 1 tablespoon liquid aminos
  • several dashes of dried thyme
  • several dashes of dried rosemary
  • salt and pepper to taste
Lemon tahini sauce
  • 1/2 cup tahini
  • 1/4 cup plant milk
  • 3 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 1 tablespoon liquid aminos
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
The beans
  • 2 cups (or one 15-ounce can, rinsed and drained) cooked great northern white beans
  • 1 tablespoon liquid aminos
  • pepper to taste
The bowl
  • cooked wild rice
  • greens of choice
  • avocado, diced
  • pickled red cabbage

Find the whole recipe here

2. Wild Rice Stuffed Acorn Squash

Our lovely friends over at peaceful dumpling not only have the cutest URL and logo, but have simple and insightful articles. I really like this savory squash dish because it’s incredibly healthy and filling! Check it out here:

Rice stuffed squash


  • 1 acorn squash
  • 1 cup wild rice
  • 1 clove garlic
  • 1 cup, diced mushrooms
  • 1/2 cup, dices onions
  • 1/2 cup dried cranberries
  • 4-5 big leaves, shredded kale
  • 1/4 tsp ground sage
  • 1/4 tsp thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper

Find the whole recipe here

3. Butternut Squash Black Bean Crust Pizza

What could be sweeter than a sweet potato soul? Jenné is the genius behind this amazing website and project, putting out delightful and heart-warming videos as well as delicious and healthy recipes. And because ‘tis the season: even more squash on our tables! But you wouldn’t suspect it on a pizza crust, especially if it’s made out of black beans.

Black Bean Pizza


  • 2 cans black beans, rinsed & drained well
  • 3 tbsp flax seed +⅓ cup water (mix the two together to create flax “egg”)
  • 3 tbsp nutritional yeast
  • 2 cloves of garlic, minced
  • 1 ½ tsp sea salt (only 1 tsp if your beans had salt in the can)
  • ½ tsp cayenne pepper
  • 2 cups butternut squash, thinly sliced & roasted
  • 2 cups shiitake mushrooms, sliced
  • 1 onion, thinly sliced
  • 3 cups kale, chopped
  • ½ cup tomato sauce

Find the whole recipe here

4. Sweet & Savory Crêpes

Another rather new discovery of mine is Valentina’s beautiful and simplistic blog sweet kabocha. She specializes in plant-based international cuisine and is a European blogger currently residing in the States. Her pictures are breath-taking and her recipes quite unique. I choose this one for the roundup:

Sweet & Savory Crepes


For crêpes
  • 1/4 cup / 46 g raw buckwheat
  • 1/4 cup / 28 g oat flakes [use gluten-free certified oats if needed]
  • 1/2 cup water
  • 1 pinch of himalayan salt
For sweet filling
  • 1 crêpe
  • 2 little pears / 160 g, cubed
  • 1 tsp / 9 g maple syrup
  • 5 g almonds
For savory filling
  • 2 crêpes
  • 1/2 leek
  • 175 g button mushrooms
  • 1 pinch salt
  • 1 pinch black pepper
  • 120 g cooked chickpeas
  • 10 g toasted walnuts

Find the whole recipe here

5. Balsamic-Grilled Pears with Coconut-Cardamom Cream

Heather from the YumUniverse brings along quite a unique energy – her colorful and rich website provides countless helpful information and invites you to celebrate a plant-inspired lifestyle with her. So getting her into this post was a must! On top of that, all of her recipes are gluten-free and made with love. Check out this delicious treat:

Balsamic Grilled Pears


  • 6 small pears or 3 large pears (any kind you like)
  • Balsamic vinegar
  • 1–2 cans of coconut milk (not reduced fat) chilled in the fridge for at least 6 hours*
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cardamom
  • Fine-ground sea salt

Find the whole recipe here

6. Vegan Pumpkin Cashew Pudding

The lovely and inspiring Gena from the full helping never ceases to amaze us. Not only is her approach toward nutrition and self-nourishment so kind and very holistic, but her story is also similar to ours: She fell in love with raw foods and they changed her life a few years back. By finding her true essence, she found a way to nourish herself in the best ways she could on every level and ended up eating a highly nutritious, delicious and also convenient vegan diet. Her love for raw food hasn’t ended until that day, and even though she mostly posts cooked vegan goodness, she uses a lot of ideas from the raw food cuisine. Check out her tasty pudding here:

Vegan Pumpkin Cashew Pudding


For the pudding
  • 1 cup cashews, soaked
  • ¾ cup pumpkin puree (homemade or canned)
  • ½ teaspoon ground cinnamon
  • ¼ ground nutmeg
  • Dash cloves
  • ⅛ teaspoon salt
  • ¼ cup maple syrup
  • ½ cup almond milk
For the whipped cream:
  • 1 can full-fat coconut milk
  • 3 tablespoons organic powdered sugar (use a little less if you like)
  • 1 teaspoon vanilla extract
For the parfait:
  • 1 cup of your favorite granola, toasted nuts, chopped dried fruit, toasted buckwheat groats, or chopped chocolate

Find the whole recipe here

7. No-Bake Pumpkin Butter Thumbprint Cookies with Macadamia Nuts

Last but definitely not least, I wanted to show you this rich and flavorful snack / dessert idea made by Renée. Her blog will frolic for food is already well-known for stunning photography, healthy plant-based recipes with a twist, and so much more. Check out her delicious cookies:

Pumpkin Cookies


  • ½ cup pumpkin puree (I used canned Organic pumpkin puree)
  • 2 tablespoons coconut sugar
  • ⅛ teaspoon pure vanilla extract
  • ¼ teaspoon cinnamon, ground
  • ⅛ teaspoon allspice, ground
  • 1 cup almond meal
  • ¼ cup + handful macadamia nuts
  • 1 tablespoon virgin coconut oil, melted (optional)
  • 7-8 large, fresh medjool dates, pitted
  • pinch Celtic sea salt
  • ⅛ teaspoon cinnamon

Find the whole recipe here

What are your favorite recipes from the above? And what kind of meals do you prefer during fall? Let us know in the comments below.

About the Author

Alena has been eating a plant-based diet for 6 years and is passionate about sharing her learnings in the fields of nutrition, wellbeing, and vegan ethics. She is the co-creator of nutriciously and loves music, reading, nature, traveling, yoga & good food. Alena received training in the fields of nutrition, music therapy, and social work.