As the leaves start drying up, daring to don coats of red, orange, and gold, and the air carries a brisk hint of impending winter, we find ourselves at the beginning of autumn. The changing seasons bring with them not just a transformation of nature but also a profound opportunity for personal growth and reflection. In this blog, we'll delve into the magic of changing seasons, particularly the awe-inspiring autumn, and how we can embrace it with open arms. Plus, we'll share a delectable vegan recipe that captures the essence of autumn in every bite.

Embracing the Seasons of Life:
Just as the earth gracefully transitions through its annual cycle, our lives too journey through seasons of change. It's easy to get caught up in the hustle and bustle of everyday life, but there's something deeply nourishing about aligning ourselves with the natural world. Autumn, in particular, teaches us valuable lessons about letting go, embracing change, and finding beauty in transition.

1. Letting Go: Just as trees release their leaves, we too can learn to let go of what no longer serves us. Whether it's negative habits, past regrets, or limiting beliefs, autumn reminds us that shedding the old can make way for new growth.

2. Embracing Change: The vibrant transformation of the landscape around us serves as a powerful reminder that change is inevitable and often beautiful. By embracing change, we open ourselves to new experiences and opportunities for personal growth.

3. Finding Beauty in Transition: Autumn's rich tapestry of colors and the crispness in the air showcase the beauty that can be found in transition. It encourages us to see the beauty in our own evolving lives, even during challenging times.

A Vegan Autumn Recipe: Butternut Squash and Sage Risotto

Now that we've explored the inspirational theme of embracing change, let's celebrate autumn with a mouthwatering vegan recipe that captures the essence of the season.

- 1 cup Arborio rice
- 2 cups butternut squash, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup dry white wine (optional)
- 2 tbsp olive oil
- 2 tbsp fresh sage leaves, chopped
- Salt and pepper to taste
- Vegan parmesan cheese (optional)


1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.

2. Add the Arborio rice to the pan and stir for a few minutes until the rice becomes slightly translucent.

3. Pour in the white wine (if using) and stir until it's mostly absorbed by the rice.

4. Begin adding the vegetable broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness (usually 18-20 minutes).

5. While the rice is cooking, roast the diced butternut squash in the oven at 400°F (200°C) for about 15-20 minutes or until it's tender and slightly caramelized.

6. Stir the roasted butternut squash and chopped sage leaves into the risotto. Season with salt and pepper to taste.

7. If desired, top your vegan butternut squash and sage risotto with vegan parmesan cheese before serving.

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Autumn is not just a season; it's a reminder of the ever-turning wheel of life. By embracing change and finding beauty in transition, we can learn valuable life lessons from the changing seasons. And what better way to celebrate the magic of autumn than by savoring a delicious vegan meal that incorporates the flavors of the season? So, as you relish your butternut squash and sage risotto, take a moment to appreciate the beauty of change and the endless possibilities that each new season brings.