Katie White

Katie has a down-to-earth approach towards vegan food, sharing gardening inspiration and deliciously decadent recipes that celebrate seasonal produce. She earned a diploma in Plant-based Culinary Arts through Le Cordon Bleu London and is also a singer and songwriter. Her first print book, The Seasonal Vegan, is coming out on 26 April 2023.

instagram.com/by_katie_white

Plant-based recipe inspiration

Gemma Davis View › Green curry with cauliflower rice

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Green curry with cauliflower rice

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Mango-melon sorbet

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Adam Guthrie View › Adam Guthrie's oil-free vegan aioli

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Adam Guthrie's oil-free vegan aioli

This is the wholefood, plant-based version of aioli you’ve been needing in your life! Use it just like traditional aioli, with the option to...

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The Nourished Chef View › Good morning savoury oats

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Good morning savoury oats

Discover a whole new side to oats in this warming savoury dish by Clarissa Kocovski, The Nourished Chef. In her words, “once you try...

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Annie van Halteren View › Tomato galette with almond pesto

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Tomato galette with almond pesto

Sophisticated and enticing, these savoury galettes are packed with Mediterranean flavours, including a divine almond-based pesto. They make a...

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Amanda Logan View › Hasselback beetroot with thyme and maple

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Hasselback beetroot with thyme and maple

The rich colour of beetroot combined with the hasselback-style slicing make this nutritious side dish as pretty as it is tasty.

Amanda Logan

Adam Guthrie View › Ramen

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Ramen

This hearty vegan ramen with golden baked tofu is nourishing, warming and packed with flavour. Make it gluten-free by using rice noodles in place...

Adam Guthrie

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Autumn harvest

8th April 2023

Words by Katie White

Category: Food stories | Guides

As the weather cools, we let the kitchen warm us. We’re roasting, we’re baking, we’re making pies and tarts and pizza. Yum!

Autumn is an abundant time of year when many delicious plants are ready for harvest. We get to reap the benefits of nutritious figs and fill our cupboard with pumpkins to savour through the colder months to come. It’s also time for the food we eat to get heartier – more warming dishes and comforting meals begin to fill our bellies.

Autumnal abundance

Pumpkins are probably the most renowned autumn crop, likely due to the American ‘fall’ traditions of Halloween and Thanksgiving. Pumpkins can be stored for months when picked on the dark moon, and in old times before supermarkets and refrigeration, this was a miracle because it would allow the nutrients of the warmer months to be carried into winter.

Aside from pumpkin, corn and garlic are two vegetables that are also in season in autumn. When it comes to fruit, the rose family, which includes pears and apples, are ripe for the picking. In spring they blossom, in summer they develop fruit, and come autumn they are ready to share sweet fruit with us before going dormant over winter.

Easter is the holiday during the autumn of the Southern Hemisphere, so a time for chocolatey treats for many! My chocolate and bay tart uses bay leaves to impart a delicate sweet spice to the richness of the chocolate filling. While bay leaves are perennial and not unique to the season, they are a symbol of peace and have long been associated with Easter. This was the inspiration for infusing their sweet, soft spice with rich, decadent chocolate.

Savouring the season

Let the produce of autumn’s harvest get you inspired to get creative in the kitchen. Here are some favourites that you’ll find on regular rotation on my autumn table:

Roast butternut pumpkin with black barley

Stuffed butternuts make a glorious seasonal dinner centrepiece in this hearty and flavoursome dish. If you don’t have time to pre-sprout the barley, this step is optional – although recommended!

Apple pie

You can’t go wrong with a classic homestyle apple pie, and this one ticks all the boxes, with its buttery crust, hearty filling, and crumbly topping.

Sweet fig pizza with salted caramel and chocolate

In this recipe, homemade pizza bases are smothered with sweet bechamel, and topped with figs, chocolate chips, and salted caramel sauce. A sprinkle of orange zest is the final magic touch.

Chocolate and bay Easter tart

This exquisite tart infuses the soft sweet flavour of bay leaves through its silky chocolate filling. Bay leaves are a traditional symbol of peace, long associated with Easter, making it perfect for seasonal spreads at this time of year – or any occasion that calls for a showstopping chocolate treat!

Pumpkin pie

This sweet pumpkin pie has it all: a melt-in-your mouth pastry crust, a rich cinnamon and nutmeg-spiced pumpkin filling, and a fluffy layer of whipped coconut cream to top it all off. It’s surprisingly easy, too – just remember to factor in time for it to cool and set in the fridge overnight.

Images: Kelly Harwood Photography.

Plant-based recipe inspiration

Clare Scrine View › Roasted broccoli green curry with coconut rice

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Roasted broccoli green curry with coconut rice

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Rebecca Stonor View › Lemon cheesecake

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Lemon cheesecake

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

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