With fall almost here, it's normal to crave some season-special sweet potatoes and Brussels sprouts. And, while we bet you must love pumpkin spice and apple everything, there's more to fall than just apples and pumpkin. As much as we adore pumpkin spice here at EcoSoul, we can not deny the single-use plastics they are packed in. But, we have a few things you can make right at home for zero-waste cooking and to honor the fall season like never before. So, whether you are craving a good-old cozy meal or are simply in for some scrumptious fall treats, here are our favorite fall recipes you can make at home for a zero-waste cooking experience: What's In For The Season? Before we dive straight into our favorite fall recipes using compostable plates and party cups, below is what you can relish during the Fall time: Beets Sweet potatoes Cauliflower Broccoli String beans Swiss chard Onions Carrots Apples Pears Pumpkins Celery Turnips Brussel sprouts Kale Mushrooms Acron squash Kabocha squash Butternut squash Garlic Bell peppers Parsnips How To Make Your Fall Cooking Zero-Waste? Looking for the easiest and the most important tip out there? Start by being easy on yourself. Sustainability isn't supposed to be super intimidating. So, start by doing your research and stray away from myths. Your starting goal should be to produce as much less waste as possible. And, here are a few things to do that: Rather than using washable dishes, you can go for compostable disposable plates and bowls for a guilt-free convenience. These compostable bowls and plates dissolve quickly in the soil and provide important nutrition without setting in and contaminating the ecosystem like plastic disposables do. Buy herbs, beans, sugar, and tea in bulk. This would allow you to reduce the amount of plastic packaging you consume. Also, remember to carry your containers when shopping for such food items. Make your own food. Rather than buying almost everything from the markets, you can choose to cook homemade spices and food items, which are not only easy but also help you reduce waste generation. Always remember to compost your leftover food scraps and compostable bowls. Top 3 Zero-Waste Fall Recipes Now that you know a few tips for the sustainable this pumpkin season, here are some of our favorite recipes you can make right at home: Butternut Squash Soup Here's a comfort food you need to make yourself feel a bit more cozy with this sweater weather. And, it's a great meal for those cold days when you just want to curl up in your blankets and relish something comforting. Start by heating some oil in a pot over medium heat. Once the oil reaches the right temperature, add onions, salt, and fresh pepper. Saute the ingredients for about 5 minutes or until soft. Then, add the butternut squash and cook it over medium heat. Occasionally stir the soup for 8-10 minutes. Then, add some garlic, rosemary, sage, and ginger to bring on all the flavors. After stirring and cooking the soup for a minute, add three cups of broth, bring it to a boil, and simmer the heat. Cook until the squash soup is tender. Pour the soup into a blender and blend it out until it is even. Season with some parsley, and crusty bread, and serve in our compostable bowls. You can make this experience truly zero waste by using compostable kitchenware and tableware. Plus, use vegetable broth instead of milk or nuts to make it vegan. You can find all the vegetables in your local farmer's market. Sweet Potato Hash Looking for a meal that's super crunchy on the outside but gooey on the inside? The vegan sweet potato hash recipe is here to keep you warm and hearty all fall morning. It's simple, easy to make, and super versatile. Start by washing and ricking two sweet potatoes with a fork and cook them up in the microwave for about 5 minutes. While the sweet potato is cooking, heat 1/3 olive oil in an iron pan and add onions. Saute them for 5 minutes or until translucent. Dice the sweet potatoes and add them to the pan, along with salt, pepper, garlic, and spices of your choice. Let them caramelize on heat for another 10 minutes. To make this meal zero-waste, you can add some leftovers to the pan. Serve with your favorite toppings in a compostable bowl, made from upcycled sugarcane bagasse. Vegan Pumpkin Pie Here's something we wait all year to relish. But, with a small change, This recipe is vegan and zero-waste. Start by preheating the oven to 375 and grease a 9-inch plate with spray. Grate pecans, and oats, and pulse and mix them up with salt and sugar. Also, add coconut oil until the dough starts to combine. Press the mixture into the plate and fill it up with pie weights. Bling bake the dish for 15 minutes, then remove the parchment paper and bake for another 15 minutes. Add your favorite filling and bake until the center of the pie is slightly jiggly. Serve in compostable plates and compostable cutlery. To make it a zero-waste recipe, add real pumpkin puree for the filling, rather than going for canned pumpkin. Also, use olive oil spray instead of conventional cooking spray to grease the pan.