Quick Greek White Bean Soup Recipe for Busy Nights

Last night, I pulled together a cozy, nourishing dinner that perfectly balanced ease and flavor—Greek White Bean Soup paired with gently sautéed kale. It was one of those meals where simplicity shines, and and surprises the kids with how great “another soup” can be.

The inspiration for this dinner came from a busy evening: our family was off to see The Wind in the Willows, a charming play performed by the local arts council (the kids did amazing, by the way!). I needed something I could partially prep ahead and finish quickly once we got home. This soup and kale combo delivered, and I’m excited to share the recipe with you!

Greek White Bean Soup

This hearty soup is full of comforting flavors, a touch of brightness, and just enough warmth to make you want seconds.

Ingredients

  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 2 cans of white beans (cannellini, Great Northern, or whatever you have on hand)
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • A shot of soy sauce (about 1 tablespoon)
  • A shot of balsamic vinegar (about 1 tablespoon)
  • Salt and pepper, to taste
  • Chili flakes or cayenne pepper for serving

Instructions

  1. Prep (10-15 minutes): Dice your veggies and mince the garlic.
  2. Cook Part 1: In a large pot, sauté the carrots, celery, and onion with a pinch of salt until softened (about 5 minutes). Add garlic and tomato paste, stirring until fragrant (1-2 minutes).
  3. Add the beans, veggie broth, bay leaf, thyme, soy sauce, and balsamic vinegar. Bring everything to a boil, then reduce to a simmer.
  4. Par-Cook: Let the soup simmer for 20 minutes, then remove from heat if prepping ahead (like I did).
  5. Finish Cooking: When you’re ready to serve, reheat the soup, letting it simmer for another 20 minutes to fully develop the flavors. Adjust seasoning with salt, pepper, and a touch more vinegar if needed.
  6. Serve: Ladle into bowls and sprinkle with chili flakes or a pinch of cayenne for a bit of heat.

Gently Sautéed Kale

Because every good soup deserves a vibrant, tender green on the side.

Ingredient

  • A generous bunch of kale, de-stemmed and roughly chopped
  • Olive oil
  • 2 cloves of garlic, sliced
  • A squeeze of lemon juice
  • Salt, to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant (about 1 minute).
  2. Add the kale in batches, tossing to coat with the garlicky oil. Cook until just wilted and tender (4-5 minutes).
  3. Finish with a squeeze of lemon juice and a sprinkle of salt.

The Evening Recap

The soup was ready to go in the afternoon, so when we got home from the play, all I had to do was reheat it and sauté the kale. The kids were still bubbling with excitement about their performances, and the warm, inviting aroma of the soup filling the house made it feel extra special. In no time, dinner was on the table.

This meal was everything I wanted it to be: comforting, flavorful, and easy. Plus, the leftovers are perfect for lunch today (if they last that long!).

What’s your favorite meal to prepare on a busy evening? Let me know in the comments—I’m always looking for new inspiration!

Easy Lentil Soup with Serving Tips

After three weeks of long days at the office, helping our community recover from the impacts of Hurricane Helene, I finally had a weekend to settle back into the kitchen. I wanted to make something hearty, comforting, and reminiscent of home—something to fill the house with warmth and the familiar scent of fall. This lentil soup was the first weekend meal I made, and it was the perfect choice.

Inspired by my mom’s Christmas lentil soup, which she often pairs with cornbread, this version has become a family favorite. The rich, earthy flavor of the lentils, paired with a hint of tomato paste and balsamic vinegar, feels like the warmth and stability we all need right now. Even the kids love it, perhaps because it brings back memories of Grandma’s cozy kitchen during the holidays.

Serving Tips

  • Garlic Toast: Slice a crusty baguette or sourdough, spread with olive oil or vegan butter, add a sprinkle of garlic powder or minced fresh garlic, and toast until golden brown. It’s the ideal companion for scooping up every last bite.
  • Sautéed Green Beans: Sauté green beans with a little olive oil, salt, and garlic until tender-crisp, then finish with a squeeze of lemon juice for a bright contrast to the soup’s hearty flavor.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 2 garlic cloves, minced
  • 1 1/2 cups dried brown lentils, rinsed
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 6-7 cups vegetable broth (or more as needed, I used Better Than Bullion)
  • 2-3 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

Prepare the Base:

  • Heat olive oil in a large pot over medium heat.
  • Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  • Add garlic and cook for another minute until fragrant.

Add Seasonings and Tomato Paste:

  • Stir in tomato paste and balsamic vinegar, cooking for 1 minute to blend the flavors.
  • Add cumin, smoked paprika, and ground coriander, stirring well.

Add Lentils and Liquid:

  • Add the lentils, vegetable broth, water, and bay leaf. Stir well and season with salt and pepper to taste.
  • Bring the soup to a boil, then reduce the heat and simmer uncovered for 30–40 minutes or until lentils are tender. Add more water if necessary to reach your desired consistency.

Adjust Seasoning and Serve:

  • Taste and adjust seasoning with more salt, pepper, or a splash of balsamic if desired.Ladle into bowls, garnish with parsley, and serve with lemon wedges for a fresh twist.

No-Bake Vegan Pumpkin Protein Bites

Any other over achieving parents in the room, killing it in the kitchen on the weekend so their family can have a healthier week without a lot of hassle? I see you! And I give you pumpkin protein bites to support your ambitious efforts.

Ingredients:

  • 1/2 cup pumpkin puree
  • ½ – 1 cup cup peanut butter (natural, unsweetened works best)
  • 1 cup rolled oats
  • 2 tablespoons maple syrup (or to taste)
  • 2 scoops vanilla vegan protein powder
  • Handful of raisins or chocolate chips if you’re feeling fancy!

Instructions:

  1. Mix the ingredients: In a medium bowl, combine the pumpkin puree, peanut butter, rolled oats, maple syrup, and vanilla protein powder. Stir until everything is well combined and the mixture holds together.
  2. Form the bites: Scoop out about 2 tablespoons of the mixture for each bite, then roll it into a ball with your hands. Repeat this process to make 12 protein bites.
  3. Chill and store: Place the bites on a plate or in a container, and refrigerate them for at least 30 minutes to firm up. Store them in an airtight container in the fridge for up to a week.

You can adjust the ingredients to achieve the texture that holds is shape easily.  Store in the fridge and use them to save your kids from hangry attacks late in the afternoon. 

Hearty Roasted Cauliflower Recipe for Families

Now and then I actually think ahead and test drive a recipe idea before the special event I want to prepare it for. This is one of those times It’s like pot roast – but better!

I give you, roasted vegetables and basted whole head of cauliflower with plant based meatballs (totally optional). This recipe recalled the rich savory flavors of my Mom’s pot roast swimming in carrots, onions and potatoes.

As the weather cools and fall brings its crisp air, this meal feels just right. Today, I’m sharing a simple, hearty recipe that is perfect for a family dinner, whether you’re cooking for vegans, plant-based eaters, or anyone who loves a flavorful meal.

This dish revolves around a beautiful roasted whole head of cauliflower, nestled in a sea of delicious vegetables, all cooked together in a Dutch oven. Paired with creamy mashed potatoes (or, if you prefer, cubed potatoes cooked right along with the veggies!), this meal is satisfying and packed with flavor. I also threw in some homemade Beyond Meatballs for a bit of extra protein, but honestly, it’s just as good without them.

Let’s get cooking!

Ingredients

For the veggies and cauliflower:

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2-3 cups green beans, trimmed and cut in half
  • 2-3 large carrots, chopped
  • 1 whole head of cauliflower, leaves removed and core taken out
  • 4-5 cups vegetable broth (enough to almost cover the veggies in the pot)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce
  • 2-3 bay leaves
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Olive oil for sautéing

For the mashed potatoes:

  • 6-8 medium Yukon gold potatoes, washed, skins on
  • 1/4 cup vegetable broth
  • 2 tablespoons Earth Balance (or any vegan butter)
  • 1/4 cup soy milk (or any plant-based milk)
  • Salt to taste

For the Beyond Meatballs (optional):

  • 1 package Beyond Burger patties or ground “beef”
  • 1 teaspoon dried oregano
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil

Instructions

Step 1: Preheat and Sauté

Preheat your oven to 400°F (200°C). In a large Dutch oven, heat a drizzle of olive oil over medium heat. Sauté the diced onion until it’s soft and golden, about 3-4 minutes. Then, add the garlic and cook for another minute.

Step 2: Add the Veggies and Cauliflower

Next, stir in the green beans and carrots, making sure they’re coated in that delicious onion-garlic mix. Once they’re in the pot, make a little space in the center for the whole head of cauliflower. Place the cauliflower in the Dutch oven, flat side down.

Step 3: Pour in the Broth and Season

Pour in enough veggie broth to almost cover the vegetables at the bottom of the pot. Add the balsamic vinegar, soy sauce, bay leaves, sage, thyme, and a sprinkle of salt and pepper. Place the lid on the Dutch oven and pop it in the oven for 45 minutes (or until tender). Be sure to baste the cauliflower with the broth every 15 minutes or so for extra flavor. I like to take the lid off the dutch oven for the last 10 minutes and left the cauliflower brown a bit.

Pro Tip: If you don’t feel like making mashed potatoes on the side, you can cube some potatoes and throw them in with the carrots and green beans. They’ll cook up tender and flavorful in the broth!

Step 4: Make the Mashed Potatoes (or Not)

While the veggies and cauliflower are roasting, boil your Yukon gold potatoes until they’re fork-tender. Drain and mash them with veggie broth, Earth Balance, soy milk, and a little salt. Want a chunkier texture? Feel free to leave the skins on!

Step 5: Beyond Meatballs (Optional)

For the meatballs, mix Beyond Burger patties or ground “beef” with diced onion, minced garlic, oregano, and olive oil. Roll the mixture into small meatballs, place them in a small baking dish, and bake for 15-20 minutes until browned.

Step 6: Assemble and Serve

Once the cauliflower is golden and tender, remove it from the oven. Serve up a slice of cauliflower with the green beans and carrots (and potatoes if you added them). Ladle the savory broth over the veggies and mashed potatoes. If you made the Beyond Meatballs, add those to the plate and pour the drippings into the broth for extra flavor.

And there you have it—a hearty, comforting meal that’s sure to satisfy. Whether you’re serving up a big slice of cauliflower on top of creamy mashed potatoes or tucking into a bowl of veggies with a side of Beyond Meatballs, this dish is versatile, family-friendly, and full of cozy fall flavors.

Variations and Tips

  • No time for mashed potatoes? No worries! Adding cubed potatoes to the veggie mix will save you time and give you that same hearty satisfaction.
  • Meatballs or no meatballs? Totally your call. I’ve made this both ways, and it’s just as good without the added protein. The star of the show is really the whole roasted cauliflower and those delicious, balsamic-infused veggies.
  • Looking for more flavor? Try adding a splash of white wine to the broth before roasting. It adds a nice depth to the overall dish.

Vegan Charcuterie Board

I’ve long preferred a spread of snacks than a heavy meal. When I was a kid this sort of meal was referred to as a poo-poo platter. Around the office I’ve heard it called “pick up eats.” Pinterest rebranded this superior dining experience as the more chic charcuterie board, which are typically centered around cured meats, slices of cheese or maybe baked brie. The first time I put together a vegan charcuterie board, I was not very inspired, but it has become a fun way to add a little variety and make any family evening feel like a celebration.

Pesto pinwheels

Celebrations large or small can leave me feeling like I need to entertain guests while also prepare an amazing meal. Mix and match to your heart’s desire!

  • Olives and/or tapenade
  • Dried apricots, cranberries or cherries
  • Stuffed dates
  • Dolmas
  • Hummus
  • Toast points
  • Pickles
  • Grapes
  • cashews
  • Vegan brie from Dare
  • Bruschetta
  • Crusty toast points
  • Fieldroast sausage bites
  • Beyond fried meatballs
  • Spinach dip
  • Chocolate truffles
  • Pickled pimento peppers
  • Puff pastry pesto pinwheels
  • Roasted veggie skewers
  • Fruit skewers
  • Crackers (Wasa, triscuits)
  • Chips (corn chips)
  • Jam or preserves (fig!)
  • Pepper jelly
  • Tofu or series skewers

Impress Guests with This Cranberry Jam Cake

Last Thanksgiving, I made this stunning cranberry jam cake, and it blew everyone away! We were at our annual family gathering in Folly Beach, SC, where two dozen of us converge each year for a relaxed celebration. This year, I wanted to bring something special, and this cake delivered.

The star of the show is the easy-to-make cranberry jam, which gives the cake a naturally pink hue and a pleasantly tart flavor that pairs beautifully with the fluffy brown sugar cake layers. The jam is also used in the buttercream, making it not only delicious but visually gorgeous with that pop of cranberry color. Plus, the recipe makes plenty of jam – enough for the cake, the buttercream, and even some extra for your morning toast or oatmeal.

This cake is a showstopper and perfect for Thanksgiving or any festive occasion. The tart cranberry jam balances the sweetness of the cake and buttercream, creating a flavor combination that’s both bright and indulgent. It was the talk of our family gathering in Folly Beach and will undoubtedly be making a reappearance on our holiday table.

So if you’re looking to impress this holiday season, give this vegan cranberry jam cake a try. You can even make the jam ahead of time to simplify the process – and trust me, the extra jam is perfect on toast with vegan cream cheese or stirred into oatmeal. Enjoy!

Vegan Cranberry Jam Cake Recipe

(Inspired by The New York Times and adapted to be vegan)

Ingredients:

For the Cake:

  • 3 cups/385 grams cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1¾ cups/420 milliliters plant-based milk (like almond or oat), at room temperature
  • 2 teaspoons vanilla extract
  • 1¾ cups/385 grams light brown sugar
  • ¾ cup/170 grams vegan butter, softened
  • ¼ cup/60 milliliters neutral oil (like orgnaic canola)
  • 1 teaspoon kosher salt
  • 4 tablespoons aquafaba (the liquid from a can of chickpeas), at room temperature or you can opt to simply replace whole eggs with egg replacer.

For the Cranberry Jam:

  • 12 ounces/340 grams fresh cranberries (about 3½ cups)
  • 1 cup/200 grams granulated sugar
  • ½ cup/120 milliliters orange juice
  • ½ teaspoon orange zest
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon vanilla extract

For the Vegan Buttercream:

  • 1 cup/200 grams granulated sugar
  • 2 cups/450 grams vegan butter, softened and cut into tablespoons
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt
  • ½ cup of cooled cranberry jam

For Garnish:

  • Sugared cranberries (optional)

Instructions:

Step 1: Make the Cake

  1. Preheat the oven to 350°F. Grease three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans.
  2. In a large bowl, sift together the flour, baking powder, and baking soda.
  3. In a separate small bowl, combine the plant-based milk and vanilla extract.
  4. Using a stand mixer with the paddle attachment, cream the vegan butter, brown sugar, oil, and salt on medium-high for about 5 minutes until light and fluffy. Add the aquafaba one tablespoon at a time, mixing for about 20 seconds between each addition.
  5. Set the mixer to low and alternate adding the dry ingredients and the milk mixture in three parts. Mix until just combined. Use a spatula to fold in any remaining dry spots.
  6. Divide the batter evenly between the three prepared cake pans. Smooth the tops and tap the pans lightly to release any air bubbles. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Cranberry Jam

  1. In a large saucepan, combine the cranberries, sugar, orange juice, orange zest, ginger, and vanilla over medium-high heat. Bring to a boil, then reduce heat and simmer until the cranberries burst and the mixture thickens to a jam-like consistency, about 5 minutes.
  2. Let the jam cool to room temperature, then blend until smooth using an immersion blender or food processor. Set aside.

Step 3: Make the Vegan Buttercream

  1. In a stand mixer, beat the vegan butter on medium speed until creamy. Add the sugar and beat for another 3-5 minutes until light and fluffy.
  2. Gradually add the cooled cranberry jam (about ½ cup) and vanilla extract. Mix until well combined and smooth. If the buttercream becomes too soft, refrigerate it for about 10 minutes, then re-whip.

Step 4: Assemble the Cake

  1. If needed, use a serrated knife to level the cake layers. Place the first layer on a cake stand or serving plate and spread a generous layer of buttercream on top.
  2. Add about ¼ cup of cranberry jam on top of the buttercream, but don’t spread it all the way to the edges.
  3. Repeat with the second layer, then place the final layer on top. Spread a thin layer of buttercream over the entire cake (a crumb coat), then refrigerate for 30 minutes to set.
  4. Once set, frost the cake with the remaining buttercream. Garnish with sugared cranberries if desired.

Cozy Veggie & Dumplings Recipe for Stormy Days

There’s something magical about a big, warm pot of veggie and dumplings. For my family, this is a go-to recipe when the weather turns cool and stormy. The way the dumplings puff up and float to the top like little clouds, absorbing all the flavors from the broth, makes this dish as fun to make as it is comforting to eat. With “some weather” expected later this week, I’m already planning to make a big batch. I love how the smell of the broth simmering fills the house while the rain patters on the metal roof.

What makes this dish even more special is how flexible it is. I start with a simple base of carrots, celery, and potatoes, but I love adding whatever veggies I have on hand. Sometimes it’s green beans or zucchini from the garden; other times, it’s peas and corn straight from the freezer. You can really make it your own, and it’s a great way to clear out the fridge.

Now, the dumplings – they’re the star of the show! The classic version is always a hit, sometimes I’ll season the dumplings just a little for an extra wow factor. A pinch of garlic powder or herbs in the dough can take the flavor to the next level. I always make plenty of base because in my house, the dumplings get gobbled up first! This way, I can reheat the base the next day and whip up another fresh batch of dumplings.

So, as the storm rolls in this week, you know what I’ll be making – a big pot of veggie and dumplings to warm us up from the inside out. Stay cozy, friends!

Ingredients:

For the base:

  • 2 tablespoons olive oil or vegan butter
  • 2 large onions, diced
  • 4 garlic cloves, minced
  • 4 medium carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 2-3 medium potatoes, peeled and diced (optional)
  • 1 cup peas (fresh or frozen)
  • 1 cup corn (fresh or frozen)
  • 8 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour (for thickening)

For the dumplings:

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder or herbs (optional)
  • 1 cup non-dairy milk (unsweetened soy is best, but I often skip milk and add more veggie broth and butter for flavor)
  • 4 tablespoons vegan butter, melted (I generally use organic Earth Balance)

Instructions:

  1. Make the base:
    • Heat the olive oil or vegan butter in a large pot over medium heat. Add the onions and garlic and sauté for 3-4 minutes until softened.
    • Add the carrots, celery, and potatoes (if using) and sauté for another 5 minutes.
    • Pour in the vegetable broth, add the thyme, rosemary, bay leaves, peas, and corn. Season with salt and pepper.
    • Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 20 minutes, or until the vegetables are tender.
    • In a small bowl, whisk together the flour with about 1/2 cup of the warm broth until smooth. Slowly stir this mixture back into the pot to thicken the base. Cook for another 5-10 minutes, stirring occasionally.
  2. Make the dumplings:
    • While the base simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and any seasonings you’d like.
    • Stir in the non-dairy milk and melted vegan butter until just combined (don’t overmix!).
    • Using a spoon, drop spoonfuls of the dumpling dough onto the simmering base. Be sure to leave space between them, as they will expand.
    • Cover the pot with a lid and let the dumplings cook for about 12-15 minutes, or until they are fluffy and cooked through. Avoid lifting the lid while they cook!
  3. Serving and reheating:
    • Serve hot with plenty of veggies and broth.
    • The next day, you can reheat the base and make a fresh batch of dumplings to serve again.

Optional Veggie Add-Ins:

  • Mushrooms, diced
  • Zucchini or squash, chopped
  • Green beans, cut into small pieces
  • Kale or spinach, stirred in during the last few minutes of cooking

This recipe is designed to be flexible, so feel free to customize it based on what vegetables you have on hand or prefer. The base keeps well, making it perfect for reheating and adding fresh dumplings the next day!

15-Minute Healthy Gluten-Free Noodle Bowl Recipe

Quick & Healthy Gluten-Free Noodle Bowl
Ready in under 15 minutes!

Over the weekend, the kids were relentless in their requests for noodles at lunchtime. Though I initially swayed them with peaches, hummus, and tortillas, the noodle obsession didn’t waver. We’d already enjoyed tortillas, so I craved variety—and let’s face it, the kids could always use more greens in their diet.

That’s when I came up with a simple, quick, and healthy noodle dish that hit the spot. I used gluten-free rice ramen noodles, fresh green beans, and frozen peas for a nutritious boost. The broth was light yet flavorful, thanks to a few pantry staples like Better Than Bouillon chicken base, garlic, ginger, and soy sauce.

The best part? It came together in less than 15 minutes, and there wasn’t a drop left in their bowls! Here’s how you can recreate this easy lunch or dinner at home.

Ingredients:

Instructions:

  1. Prepare the broth: In a medium-sized pot, bring 2 cups of water to a boil. Stir in the Better Than Bouillon chicken base, garlic, ginger, and soy sauce to create a simple broth.
  2. Cook the veggies: Add the chopped green beans and frozen peas to the pot. Reduce heat to medium and simmer for 5-7 minutes, or until the vegetables are tender but still vibrant.
  3. Add the noodles: Once the veggies are tender, add the ramen noodles to the pot. Follow the cooking directions on the ramen package (typically, they’ll need about 3-4 minutes). Stir occasionally to make sure the noodles don’t stick together.
  4. Serve: Once the noodles are cooked, ladle the noodle soup into bowls. Enjoy immediately while it’s hot and comforting!

Why You’ll Love This:

  • Quick & Easy: Ready in under 15 minutes, making it perfect for busy days.
  • Nutritious: Packed with green beans and peas for a boost of fiber and vitamins.
  • Gluten-Free: Using brown rice ramen keeps this meal light and gluten-free, but still filling.
  • Kid-approved: Even the pickiest eaters won’t leave a drop behind!

This noodle bowl is perfect for those days when you need a fast, healthy, and satisfying meal that everyone will love. Give it a try, and let me know how your family enjoys it!

Easy Pumpkin Pasta Sauce: A Kid-Friendly Recipe

This past weekend, I made Vegan Pumpkin Sauce for Pasta, and it was an unexpected hit with the kids! As soon as the garlic and herbs started sizzling in the pan, they wandered into the kitchen, intrigued by the smell.  I was happily surprised by their interest—pumpkin sauce isn’t the first thing I’d expect them to get excited about trying.

This sauce is everything I love about fall cooking: cozy, warm, and full of flavor without being overpowering. It’s a mix of fragrant garlic, rosemary, sage, and thyme, with just a hint of smoky chipotle chili powder to give it a little depth.It’s creamy from the pumpkin puree and a bit of plant-based milk, yet light enough for an easy weeknight dinner. The best part? It’s not just a one-time meal—I made enough to fill two 16-ounce jars (yes, those are peanut butter jars), leaving a little headroom so I can freeze them for up to three months. This means future dinners are already half-prepped!I plan on using this sauce with fettuccine topped with a sprinkle of vegan Parmesan, and served alongside either lemony, garlicky green beans or sautéed kale.

It’s such a cozy and comforting combo, perfect for those cooler weekends when you want something warm but not too heavy. The sauce is flavorful without being too strong, so even picky eaters might enjoy it! Next time, I’m thinking about using this sauce in a vegan lasagna instead of marinara. I’m excited to see how the creamy pumpkin sauce plays with layers of pasta, veggies, and vegan cheese. I think it’ll add a nice seasonal twist to a classic dish.

If you’re looking for a new, comforting recipe that’s easy to prep ahead, this pumpkin sauce is the perfect addition to your fall menu. It’s a time-saver for busy weekends and makes for a really nice dinner, whether you’re dressing up pasta or trying something new like lasagna!Storage Tip: If you plan on freezing the sauce like I did, make sure to leave some headroom in the jars or containers so it has space to expand. When you’re ready to use it, just thaw it in the fridge overnight, and you’ll have a flavorful sauce ready to go. Perfect for making those busy weekends a little easier and more delicious!

Ingredients:

  • 3 cloves garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh sage, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • A pinch of ground ginger
  • A touch of smoky chipotle chili powder (to taste)
  • Salt, to taste
  • 2 cups vegetable broth (Better Than Bouillon brand recommended)
  • ⅓ cup olive oil
  • ½ cup neutral plant-based milk (organic unsweetened soy recommended)
  • 1 tbsp vegan butter (Earth Balance recommended)
  • 1 can of organic pumpkin puree

Directions:

Sauté the Garlic and Herbs: Heat the olive oil in a large pan over medium heat. Add the minced garlic, rosemary, sage, thyme, and a pinch of ground ginger. Sauté until the garlic is fragrant and the herbs have softened, about 2-3 minutes.

  1. Add the Chipotle and Salt: Stir in a touch of smoky chipotle chili powder and salt to taste. Cook for an additional 30 seconds to let the flavors meld.
  2. Pour in the Broth: Slowly add the vegetable broth and stir, bringing the mixture to a simmer.
  3. Incorporate the Pumpkin: Whisk in the pumpkin puree until the sauce is smooth and well combined. Allow it to cook for 3-4 minutes, stirring occasionally.
  4. Add Plant-Based Milk and Butter: Lower the heat and stir in the plant-based milk and vegan butter. Let the sauce simmer for another 5 minutes, stirring frequently, until it thickens to your desired consistency.
  5. Serve: Toss with your favorite cooked pasta and enjoy!

Creating Special Halloween Moments with Family Traditions

Rural lifestyle has lead us to create our own Halloween traditions. We don’t trick or treat in a neighborhood, but we do watch a scary movie late in the afternoon – this year it was Ghostbusters 2. After dinner scary music is turned up, jack-o-lanterns are lit and the kids trick or treat at each door to our house. This is why I am loaded with treats for them and not neighborhood kids. After this they visit with our two neighbors (one being their grandparents), who spoils them with goodies and Halloween fun.

My family opts for an organic diet (generally speaking) and my son doesn’t like chocolate. Until this year he also struggled with fructose malabsorbtion, but in the last few months this has subsided after years of limited diets and supplements at every meal. I’m not sure if I was more excited for him to be able to enjoy Halloween candy for the first time, or for myself because I could pick out fun things for the kids. No more sad single serve bags of peanut butter crackers – bring on the candy!

There are lots of traditional, readily available vegan candies on the shelf of your local grocery store, so there is no need to stress. These are some of my personal favorites that definitely remind me being a kid, walking through the streets of my grandparent’s neighborhood.

This year, as my very own Max Enstien and little blonde mummy were loaded up with:

I didn’t sample everything this year, but can report that the Candy Corn is a little weird. Raised on Branches (which I still put in my desk occasionally) the slightly more vanilla-ish flavor and the little chew to the texture were kind of gross, but the kids were fine with them. The biggest hits were the mango bites, lollipops, pretzels, peanut butter and lemon cups respectively.