50+ Flavorful Fall Lotus Recipes to Savor This Season

As the leaves turn vibrant shades of red and gold and the air becomes crisp, fall invites us to embrace the warm, hearty flavors of the season.

One unique ingredient that beautifully embodies the essence of autumn is the lotus root.

This versatile vegetable, with its crunchy texture and subtle sweetness, is perfect for a variety of dishes, from comforting soups to flavorful stir-fries.

In this blog article, we’ll explore over 50 delicious fall lotus recipes that highlight this delightful ingredient.

Whether you’re looking for healthy side dishes, savory main courses, or even inventive desserts, you’ll find plenty of inspiration to elevate your fall culinary adventures.

So grab your apron, and let’s dive into the wonderful world of lotus root cooking!

50+ Flavorful Fall Lotus Recipes to Savor This Season

As we celebrate the beauty of fall, let’s not forget the incredible versatility of lotus root.

With its unique texture and ability to absorb flavors, lotus root can be transformed into an array of delightful dishes that cater to all taste preferences.

From hearty lotus root stews to refreshing salads and innovative desserts, these 50+ fall lotus recipes will not only satisfy your palate but also impress your family and friends.

So, this autumn, step out of your culinary comfort zone and experiment with these delicious recipes that showcase the charm of lotus root.

Embrace the season with flavorful meals that nourish both body and soul!

Lotus Root and Pumpkin Soup

This creamy Lotus Root and Pumpkin Soup is a perfect fall dish that marries the earthy flavors of roasted pumpkin with the crunchy texture of lotus root. Infused with warming spices like nutmeg and cinnamon, this soup is not only comforting but also a nutritious choice for chilly autumn days. It can be served as an appetizer or a light meal and is sure to impress with its vibrant color and rich flavors.

Ingredients:

• 1 medium pumpkin (about 2 lbs), peeled and diced
• 1 cup lotus root, peeled and sliced thinly
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon olive oil
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until translucent, about 5 minutes.
2. Add Pumpkin and Lotus Root: Stir in the diced pumpkin and sliced lotus root, cooking for an additional 5 minutes.
3. Add Spices and Broth: Sprinkle in the nutmeg and cinnamon, mixing well. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20-25 minutes until the pumpkin and lotus root are tender.
4. Blend the Soup: Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, reserve some lotus root slices before blending and stir them back in afterward.
5. Season and Serve: Taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

This Lotus Root and Pumpkin Soup is a celebration of fall flavors that warms the soul. The combination of creamy pumpkin and crunchy lotus root creates a delightful contrast in every spoonful. This soup is not only delicious but also packed with nutrients, making it a wholesome addition to your fall meal repertoire. Whether you’re entertaining guests or enjoying a cozy night in, this recipe is sure to bring warmth and comfort to your table.

Spicy Stir-Fried Lotus Root with Bell Peppers

This Spicy Stir-Fried Lotus Root with Bell Peppers is a vibrant and colorful dish that brings together the unique texture of lotus root with the crunch of fresh bell peppers. Tossed in a spicy soy sauce mix, this dish is quick to prepare, making it an ideal choice for busy weeknights or as a flavorful side dish during family gatherings. The dish is not only visually appealing but also packed with nutrients, making it a healthful addition to any meal.

Ingredients:

• 1 cup lotus root, peeled and sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon chili paste (adjust to taste)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Sesame seeds, for garnish
• Green onions, for garnish

Instructions:

1. Prepare the Lotus Root: In a large pot of boiling water, blanch the lotus root slices for about 5 minutes. Drain and set aside.
2. Stir-Fry Vegetables: In a large skillet or wok, heat sesame oil over medium-high heat. Add minced garlic and ginger, stirring for 30 seconds until fragrant.
3. Add Lotus Root and Peppers: Add the blanched lotus root slices and sliced bell peppers to the skillet. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
4. Season with Sauce: In a small bowl, mix the soy sauce and chili paste. Pour the sauce over the vegetables and stir-fry for an additional 2-3 minutes, ensuring everything is well coated.
5. Serve: Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately.

This Spicy Stir-Fried Lotus Root with Bell Peppers is a quick and easy dish that showcases the delicious crunch of lotus root while offering a burst of colors and flavors. The heat from the chili paste paired with the sweetness of bell peppers creates a balance that is hard to resist. Perfect as a side dish or a light main course, this recipe not only adds variety to your meals but also introduces the unique flavor of lotus root into your culinary rotation. Enjoy this dish as a delightful accompaniment to rice or noodles, bringing a taste of autumn to your dining table.

Lotus Root Chips with Spicy Dipping Sauce

Lotus Root Chips with Spicy Dipping Sauce are a fun and healthy snack that takes advantage of the lotus root’s crunchy texture. Perfect for fall gatherings or as a simple appetizer, these chips are easy to make and can be customized with various spices. Served with a zesty dipping sauce, they offer a delightful crunch that will keep you reaching for more. These chips are not only a unique addition to your snack repertoire but also a great way to introduce more veggies into your diet.

Ingredients:

• 1 large lotus root, peeled and thinly sliced
• 2 tablespoons cornstarch
• Oil for frying (or use an air fryer)
• Salt, to taste
• 1 teaspoon paprika (optional)

For the Dipping Sauce:

• 1/4 cup mayonnaise
• 1 tablespoon Sriracha sauce (adjust for spice level)
• 1 teaspoon lime juice
• Salt, to taste

Instructions:

1. Prepare the Chips: If frying, heat oil in a deep skillet or fryer to 350°F (175°C). Toss the lotus root slices in cornstarch and season with salt and paprika. Shake off excess cornstarch.
2. Fry the Chips: Fry the lotus root slices in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
3. Make the Dipping Sauce: In a small bowl, combine mayonnaise, Sriracha, lime juice, and salt. Adjust seasoning to taste.
4. Serve: Serve the lotus root chips warm with the spicy dipping sauce on the side.

These Lotus Root Chips with Spicy Dipping Sauce offer a delightful twist on traditional snacks. The crunchy, golden chips are irresistibly addictive, making them a perfect treat for fall gatherings or movie nights. The spicy dipping sauce adds a creamy, zesty kick that complements the natural sweetness of the lotus root, making for a well-rounded flavor experience. This recipe not only provides a unique snacking option but also encourages healthier eating habits without sacrificing taste. Indulge in these chips as a fun way to explore the versatility of lotus root in your cooking.

Lotus Root and Apple Salad with Maple Dressing

This refreshing Lotus Root and Apple Salad with Maple Dressing is a perfect balance of sweet and crunchy, making it an ideal dish for fall gatherings. The crispness of the lotus root pairs beautifully with the tartness of fresh apples, while the maple dressing adds a touch of warmth and sweetness. This salad is not only visually appealing but also packed with nutrients, making it a wholesome addition to your autumn table.

Ingredients:

• 1 cup lotus root, peeled and thinly sliced
• 1 large apple (such as Granny Smith), cored and thinly sliced
• 1/4 cup walnuts, toasted
• 2 cups mixed greens (spinach, arugula, etc.)
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Blanch the Lotus Root: Bring a pot of water to a boil. Blanch the lotus root slices for about 5 minutes, then drain and cool in ice water. This step helps maintain the crunch.
2. Prepare the Dressing: In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper until well combined.
3. Assemble the Salad: In a large bowl, combine the blanched lotus root slices, sliced apple, toasted walnuts, and mixed greens. Drizzle the maple dressing over the salad and toss gently to combine.
4. Serve: Plate the salad and garnish with additional walnuts if desired. Serve immediately.

This Lotus Root and Apple Salad with Maple Dressing is a delightful and healthful way to celebrate the flavors of fall. The combination of crunchy lotus root and sweet apples creates a refreshing contrast that is both satisfying and nutritious. The maple dressing adds a comforting sweetness that complements the natural flavors of the ingredients. This salad can be served as a light lunch, a side dish at dinner, or even as part of a holiday spread, making it a versatile addition to your seasonal recipes.

Baked Lotus Root with Garlic and Herbs

Baked Lotus Root with Garlic and Herbs is a savory side dish that showcases the unique flavor and texture of lotus root. Roasting brings out the natural sweetness of the root, while the garlic and herbs infuse it with aromatic goodness. This dish is easy to prepare and pairs well with a variety of main courses, making it a perfect addition to your fall meals.

Ingredients:

• 2 cups lotus root, peeled and sliced
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Lotus Root: In a large bowl, toss the sliced lotus root with olive oil, minced garlic, thyme, rosemary, salt, and pepper until well coated.
3. Arrange on a Baking Sheet: Spread the lotus root slices in a single layer on a baking sheet lined with parchment paper.
4. Bake: Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the lotus root is golden brown and crispy.
5. Serve: Remove from the oven and garnish with fresh parsley. Serve warm as a side dish.

Baked Lotus Root with Garlic and Herbs is a flavorful and visually appealing side dish that elevates any meal. The roasting process enhances the lotus root’s natural sweetness and creates a crispy texture, while the garlic and herbs provide a fragrant touch that entices the senses. This dish is not only simple to prepare but also nutritious, making it a great option for family dinners or special occasions. Enjoy it alongside roasted meats, grilled vegetables, or your favorite grain dishes for a complete autumn feast.

Lotus Root Curry with Coconut Milk

Lotus Root Curry with Coconut Milk is a comforting and aromatic dish that brings warmth to your fall table. The combination of tender lotus root, creamy coconut milk, and aromatic spices creates a rich and flavorful curry that is both satisfying and nourishing. This vegetarian dish is perfect for those seeking a hearty meal during the cooler months, and it pairs wonderfully with rice or naan for a complete experience.

Ingredients:

• 1 cup lotus root, peeled and sliced
• 1 can (13.5 oz) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 cup vegetable broth
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Sauté the Aromatics: In a large pot, heat vegetable oil over medium heat. Add chopped onion, minced garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.
2. Add Spices: Stir in curry powder and turmeric, cooking for an additional minute until fragrant.
3. Add Lotus Root and Liquids: Add the sliced lotus root, coconut milk, and vegetable broth to the pot. Bring to a gentle simmer.
4. Cook the Curry: Reduce heat to low and let the curry simmer for 20-25 minutes, or until the lotus root is tender. Season with salt and pepper to taste.
5. Serve: Garnish with fresh cilantro before serving. Enjoy the curry with steamed rice or naan.

This Lotus Root Curry with Coconut Milk is a heartwarming dish that showcases the versatility of lotus root while embracing the rich flavors of fall. The creamy coconut milk perfectly balances the spices, creating a satisfying and aromatic experience with each bite. This curry is not only delicious but also a great way to incorporate more plant-based ingredients into your diet. Serve it as a comforting weeknight dinner or as part of a festive holiday spread, and enjoy the warmth and nourishment it brings to your table.

Lotus Root and Sweet Potato Hash

Lotus Root and Sweet Potato Hash is a hearty and colorful dish that combines the earthy flavors of lotus root with the natural sweetness of sweet potatoes. This savory hash is perfect for breakfast, brunch, or as a comforting side dish. Packed with nutrients and vibrant colors, it’s a delightful way to incorporate seasonal ingredients into your fall meals, providing a satisfying and flavorful experience.

Ingredients:

• 1 cup lotus root, peeled and diced
• 1 large sweet potato, peeled and diced
• 1 bell pepper (any color), diced
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish
• Optional: eggs (to top)

Instructions:

1. Prepare the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced sweet potato and sauté for about 5 minutes until slightly tender.
2. Add Lotus Root and Onion: Stir in the diced lotus root and chopped onion, cooking for an additional 5 minutes until the onion becomes translucent.
3. Season and Cook: Add the diced bell pepper, smoked paprika, cumin, salt, and pepper. Continue to cook, stirring occasionally, for another 10-15 minutes until all vegetables are tender and slightly caramelized.
4. Optional – Add Eggs: If desired, make a few wells in the hash and crack eggs into them. Cover the skillet and cook until the eggs are set to your liking.
5. Serve: Garnish with fresh cilantro or parsley before serving. Enjoy warm.

Lotus Root and Sweet Potato Hash is a flavorful and nutritious dish that celebrates the best of fall produce. The combination of sweet potatoes and lotus root creates a satisfying texture and taste, while the spices add warmth and depth. This dish can be served as a hearty breakfast or brunch option, or as a savory side alongside your favorite proteins. It’s a great way to start your day or enjoy a cozy dinner, showcasing the versatility of lotus root in a deliciously comforting way.

Lotus Root Pancakes with Avocado Dip

Lotus Root Pancakes with Avocado Dip is a unique twist on traditional pancakes, offering a crunchy texture and savory flavor profile that makes them perfect for a light lunch or appetizer. The creamy avocado dip adds a deliciously rich contrast, making this dish both appealing and satisfying. These pancakes are not only fun to prepare but also provide a wonderful opportunity to incorporate more vegetables into your diet, making them a fantastic addition to your fall menu.

Ingredients:

• 1 cup lotus root, peeled and grated
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1 large egg
• 1/4 cup green onions, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Oil for frying

For the Avocado Dip:

• 1 ripe avocado
• 1 tablespoon lime juice
• Salt and pepper to taste
• Optional: diced tomatoes or cilantro for garnish

Instructions:

1. Prepare the Pancake Batter: In a large bowl, combine grated lotus root, flour, egg, green onions, salt, and pepper. Mix until well combined.
2. Heat the Oil: In a skillet, heat a tablespoon of oil over medium heat.
3. Cook the Pancakes: Drop spoonfuls of the lotus root mixture onto the skillet, flattening them slightly to form pancakes. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter.
4. Make the Avocado Dip: In a small bowl, mash the ripe avocado and mix in lime juice, salt, and pepper until smooth. If desired, stir in diced tomatoes or cilantro for added flavor.
5. Serve: Serve the lotus root pancakes warm with the avocado dip on the side.

Lotus Root Pancakes with Avocado Dip offer a delightful and innovative way to enjoy the flavors of fall. The crispy pancakes, with their unique lotus root texture, are perfectly complemented by the creamy and tangy avocado dip, creating a satisfying snack or meal. These pancakes are not only delicious but also provide a healthy option that can be enjoyed by everyone. Whether served at a brunch gathering or as a quick lunch, this recipe showcases the versatility of lotus root in a fun and flavorful way.

Spicy Lotus Root and Cauliflower Stir-Fry

Spicy Lotus Root and Cauliflower Stir-Fry is a vibrant and flavorful dish that combines the crispiness of lotus root with tender cauliflower, enhanced by a spicy and aromatic sauce. This quick and easy stir-fry is perfect for weeknight dinners or as a colorful side dish. Packed with nutrients and bold flavors, it’s a great way to incorporate seasonal vegetables into your meals while satisfying your taste buds with a touch of heat.

Ingredients:

• 1 cup lotus root, peeled and sliced
• 2 cups cauliflower florets
• 1 bell pepper, sliced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon chili paste (adjust for heat level)
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Sesame seeds, for garnish
• Green onions, for garnish

Instructions:

1. Prepare the Vegetables: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the lotus root slices and stir-fry for about 3-4 minutes until they begin to soften.
2. Add Cauliflower and Bell Pepper: Stir in the cauliflower florets and bell pepper slices, continuing to cook for another 5-7 minutes until the vegetables are tender-crisp.
3. Make the Sauce: In a small bowl, combine soy sauce, chili paste, rice vinegar, minced garlic, and ginger. Stir well.
4. Combine and Cook: Pour the sauce over the stir-fried vegetables, tossing to coat evenly. Cook for an additional 2-3 minutes until everything is heated through.
5. Serve: Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately.

Spicy Lotus Root and Cauliflower Stir-Fry is a delicious and vibrant dish that celebrates the unique flavors of lotus root while providing a satisfying crunch. The combination of spices and fresh vegetables creates a well-rounded meal that is both nutritious and full of flavor. This stir-fry is a fantastic way to introduce more vegetables into your diet and can be served over rice or noodles for a complete meal. Perfect for busy weeknights or as part of a festive gathering, this recipe is sure to become a favorite in your fall cooking repertoire.

Lotus Root and Pumpkin Soup

Lotus Root and Pumpkin Soup is a creamy and comforting dish that combines the earthy flavors of lotus root with the natural sweetness of pumpkin. This soup is perfect for fall, warming you from the inside out while providing a delightful blend of textures and flavors. It’s an excellent choice for a cozy dinner or as a starter for your holiday gatherings. Plus, it’s nutritious and easy to prepare, making it a fantastic addition to your autumn recipe collection.

Ingredients:

• 1 cup lotus root, peeled and diced
• 2 cups pumpkin puree (fresh or canned)
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Olive oil for sautéing
• Optional: pumpkin seeds for garnish

Instructions:

1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Add Lotus Root: Stir in the diced lotus root and cook for another 5 minutes until slightly softened.
3. Combine Ingredients: Add pumpkin puree, vegetable broth, ground ginger, cinnamon, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
4. Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
5. Stir in Coconut Milk: Return the soup to low heat and stir in coconut milk. Heat through and adjust seasoning if necessary.
6. Serve: Ladle the soup into bowls and garnish with pumpkin seeds if desired. Enjoy warm.

Lotus Root and Pumpkin Soup is a rich and nourishing dish that captures the essence of fall with its warm flavors and creamy texture. The combination of lotus root and pumpkin provides a unique twist that makes this soup both satisfying and wholesome. Perfect for chilly evenings, this soup can be enjoyed on its own or paired with crusty bread for a complete meal. It’s a delightful way to showcase seasonal ingredients while warming up your kitchen with comforting aromas.

Lotus Root and Chickpea Salad

Lotus Root and Chickpea Salad is a hearty and nutritious dish that combines the crunchiness of lotus root with protein-packed chickpeas and vibrant vegetables. Tossed in a zesty dressing, this salad is perfect for a light lunch or as a side dish at dinner. The combination of flavors and textures makes this salad not only satisfying but also visually appealing, making it a great addition to your fall table.

Ingredients:

• 1 cup lotus root, peeled and thinly sliced
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 red bell pepper, diced
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Blanch the Lotus Root: Bring a pot of water to a boil. Blanch the lotus root slices for about 5 minutes, then drain and cool in ice water to maintain their crunch.
2. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper.
3. Combine Ingredients: In a large mixing bowl, combine the blanched lotus root, chickpeas, bell pepper, cucumber, and red onion. Drizzle the dressing over the salad and toss gently to combine.
4. Serve: Transfer the salad to a serving dish and garnish with fresh parsley or cilantro. Serve immediately.

Lotus Root and Chickpea Salad is a delightful and nutritious dish that brings together the unique flavors and textures of lotus root and chickpeas. This salad is not only easy to make but also packed with protein and fiber, making it a filling option for lunch or dinner. Its vibrant colors and refreshing taste make it an attractive addition to any meal, and it can easily be customized with your favorite seasonal vegetables. Enjoy this salad as a light meal or as a side to complement your fall feasts!

Lotus Root and Carrot Stir-Fry with Sesame Sauce

Lotus Root and Carrot Stir-Fry with Sesame Sauce is a quick and flavorful dish that highlights the crunchy texture of lotus root paired with the natural sweetness of carrots. Tossed in a savory sesame sauce, this stir-fry is not only easy to prepare but also makes a vibrant side dish or a satisfying main course when served over rice or noodles. Perfect for busy weeknights, it’s a delicious way to enjoy seasonal vegetables in a matter of minutes.

Ingredients:

• 1 cup lotus root, peeled and sliced
• 2 medium carrots, julienned
• 1 bell pepper, sliced
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 2 cloves garlic, minced
• 1 teaspoon sesame seeds, for garnish
• Green onions, for garnish

Instructions:

1. Heat the Oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
2. Add Vegetables: Add the lotus root and stir-fry for about 3-4 minutes. Then, add the julienned carrots and sliced bell pepper, cooking for an additional 5-7 minutes until all vegetables are tender-crisp.
3. Prepare the Sauce: In a small bowl, mix soy sauce, sesame oil, honey (or maple syrup), and minced garlic. Pour the sauce over the stir-fried vegetables and toss to coat evenly.
4. Cook Thoroughly: Stir-fry for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Serve: Remove from heat and garnish with sesame seeds and sliced green onions. Serve hot over rice or noodles.

Lotus Root and Carrot Stir-Fry with Sesame Sauce is a delicious and colorful dish that perfectly captures the essence of fall cooking. The combination of lotus root and carrots provides a delightful crunch, while the sesame sauce adds a rich and savory flavor that elevates the dish. This stir-fry is not only quick to prepare but also highly versatile, making it an excellent option for weeknight dinners or as a side dish at larger gatherings. Enjoy this dish as a way to embrace the flavors of the season while nourishing your body with wholesome ingredients.

Lotus Root and Apple Slaw

Lotus Root and Apple Slaw is a refreshing and crunchy salad that combines the earthy flavors of lotus root with the crisp sweetness of apples. This slaw is not only visually appealing but also packed with nutrients, making it an excellent addition to your fall meals. It’s perfect as a side dish for grilled meats or a standalone lunch option. The tangy dressing enhances the flavors, making this slaw a delightful complement to any autumn gathering.

Ingredients:

• 1 cup lotus root, peeled and thinly sliced
• 2 medium apples (like Granny Smith), julienned
• 1 cup shredded cabbage (green or purple)
• 1/4 cup carrots, grated
• 1/4 cup raisins or dried cranberries
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: chopped nuts (like walnuts or pecans) for garnish

Instructions:

1. Prepare the Lotus Root: Blanch the lotus root slices in boiling water for about 5 minutes, then drain and cool them in ice water to maintain their crunch.
2. Make the Dressing: In a small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and pepper until well combined.
3. Combine the Ingredients: In a large mixing bowl, combine the blanched lotus root, julienned apples, shredded cabbage, grated carrots, and raisins or cranberries.
4. Dress the Slaw: Pour the dressing over the slaw mixture and toss gently to combine, ensuring all ingredients are well coated.
5. Serve: Transfer the slaw to a serving dish and garnish with chopped nuts if desired. Serve chilled or at room temperature.

Lotus Root and Apple Slaw is a vibrant, healthy dish that brings a refreshing crunch to your fall table. The combination of crunchy lotus root and sweet apples creates a delightful contrast, while the dressing adds a tangy brightness that ties everything together. This slaw is versatile enough to be served alongside a variety of main dishes, or it can be enjoyed as a light meal on its own. It’s a perfect way to celebrate the harvest season with a dish that’s both nutritious and full of flavor.

Lotus Root and Mushroom Risotto

Lotus Root and Mushroom Risotto is a creamy and indulgent dish that highlights the delicate flavors of lotus root paired with savory mushrooms. This risotto is perfect for fall, as it provides warmth and comfort with each spoonful. The rich, creamy texture combined with the umami of mushrooms makes this dish a great centerpiece for any autumn dinner. It’s an excellent choice for a cozy night in or a special occasion with friends and family.

Ingredients:

• 1 cup Arborio rice
• 1 cup lotus root, peeled and diced
• 1 cup mushrooms (cremini or shiitake), sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (heated)
• 1/2 cup white wine (optional)
• 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until the onion is translucent.
2. Add Mushrooms and Lotus Root: Stir in the sliced mushrooms and diced lotus root. Sauté for about 5-7 minutes until the mushrooms release their moisture and start to brown.
3. Add the Rice: Add the Arborio rice to the skillet, stirring to coat it in the oil and allowing it to toast for about 1-2 minutes.
4. Deglaze the Pan: If using, pour in the white wine and stir until it has mostly evaporated.
5. Add the Broth Gradually: Begin adding the heated vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Finish the Risotto: Once the rice is cooked, stir in the grated Parmesan cheese, and season with salt and pepper to taste.
7. Serve: Garnish with fresh parsley and serve hot.

Lotus Root and Mushroom Risotto is a luxurious dish that transforms simple ingredients into a comforting meal perfect for fall. The creamy texture of the risotto, combined with the tender lotus root and savory mushrooms, creates a dish that feels special yet is easy to prepare. This risotto is not only a delicious way to celebrate the flavors of autumn but also a great option for impressing guests at your next dinner party. Enjoy it with a glass of white wine for a truly delightful dining experience!

Spicy Lotus Root Stir-Fry with Bell Peppers

Spicy Lotus Root Stir-Fry with Bell Peppers is a vibrant and flavorful dish that highlights the crunchy texture of lotus root combined with colorful bell peppers. This stir-fry is infused with a spicy sauce that brings warmth and excitement to your fall meals. It’s quick to prepare, making it a perfect choice for weeknight dinners or a colorful side dish to your autumn gatherings. Serve it over rice or noodles for a complete meal.

Ingredients:

• 1 cup lotus root, peeled and sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon chili paste or Sriracha (adjust to taste)
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Green onions, for garnish
• Sesame seeds, for garnish

Instructions:

1. Heat the Oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
2. Add Lotus Root: Add the sliced lotus root and stir-fry for about 3-4 minutes until they start to become tender.
3. Add Bell Peppers: Toss in the sliced red and yellow bell peppers, cooking for another 3-5 minutes until they are tender-crisp.
4. Make the Sauce: In a small bowl, whisk together soy sauce, chili paste or Sriracha, rice vinegar, minced garlic, and grated ginger.
5. Combine and Stir-Fry: Pour the sauce over the stir-fried vegetables and toss to coat evenly. Cook for another 2-3 minutes until heated through and well combined.
6. Serve: Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot over rice or noodles.

Spicy Lotus Root Stir-Fry with Bell Peppers is an exciting dish that brings a burst of color and flavor to your table. The crunchiness of the lotus root paired with the sweetness of the bell peppers creates a delightful contrast, while the spicy sauce adds a kick that warms the palate. This stir-fry is not only quick and easy to make but also packed with nutrition, making it a great addition to your fall meal rotation. Enjoy it as a side dish or a main course, and feel free to customize it with your favorite vegetables for even more variety!

Note: More recipes are coming soon!