Tag: meal planning

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!

roasted okra

The other night I looked out the window to see my husband pruning two rows of bushy okra plants that aren’t setting fruit or growing in their usual tall habit. My current theory is stink bugs. I hate stink bugs, and I’m eager to blame for most late summer garden issues. He told me pruning okra is called “whipping” and encourages it to fruit – much like pinching flowers off tomato plants. It appears to be working and we finally have our first okra of the season in the fridge.

In the south fried okra reigns supreme, but to be honest I’m not great at frying things and in general I prefer not to eat fried food all that often. Besides, it makes a mess and who wants to deal with that when they are trying to make a quick dinner before the kids melt down?

It’s super easy to make and goes well with any late summer or early fall menu. Serve with a little salt or any of the following goodies: ground oregano and salt, garlic and soy sauce and sesame seeds (my personal favorite), a pile of thinly slice fried onions with garlic and maybe a shot of hot sauce sauce, or a dusting of your favorite spice mix – a Cajun blend is excellent on okra. I think this weekend I will try hot honey roasted okra with garlic kale on top grits. Stay tuned for a picture and recipe notes.

How to make it:

  • Pre-heat the oven to 450 for get crispy ends – 400 if your children believe anything brown is burned.
  • For four people I typically use one pound of okra. Avoid pieces that are more than 3 inches long – they will be not be as tender.
  • Trim the tops off the okra and cut it down the center. Toss it in a mixing bowl with 2-3 tablespoons of olive oil and stir until the okra is evenly coated. Place one layer of okra cut-side down on the sheet pan.
  • Pop the plan the middle of the oven for 15-18 minutes. Scoot the okra around on the pan with a spatula or shake the pan at least one time while baking.
  • Serve hot

Sephardic Spinach Patties

Just thinking about this recipe makes me want to light a candle in the kitchen when the sun has set early in the evening and dinner feels much later than it actually is. This recipe was shared with me from my mother-in-law approximately one million years ago – or more specifically just a few weeks after our first wedding anniversary as we prepared for Thanksgiving. I’m not sure if it’s origin, but I suspect it is from the Moosewood Inn cookbook, but has evolved over time in her kitchen and in mine. This recipe pairs well with couscous with vegetables and chickpeas, rice with dried apricots and pine nuts, rice and lentil stuffed bell peppers, spiced potatoes.

Ingredients

  • 3 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 to 4 cloves garlic, minced
  • 2 lbs fresh spinach, stemmed, cooked, chopped, and squeezed dry (20 oz frozen,   squeezed dry)
  • 1 cup fine dried bread crumbs
  • about ¾ t salt
  • ground black pepper to taste
  • ½ t grated nutmeg or 1 ½ t cayenne
  • substitute for 3 eggs (I use Just Egg or Bob’s Red Mill Egg Replacer)
  • oil for frying
  • lemon wedges for serving

Directions

  • Heat oil over medium heat.  Add the onion and garlic and sauté until soft—about 5 min.
  • Remove from heat and add spinach,bread crumbs, salt, pepper, and nutmeg or cayenne. 
  • Stir in egg substitute.  If the mixture is too loose, add a little more bread crumbs.
  • Shape the spinach mixture into patties.  In a large skillet, heat a thin layer of oil over medium heat.  In batches, fry the patties, turning, until golden brown, about 3 minutes per side. 
  • Drain on paper towels.  Serve warm with lemon wedges