Tag: meal prep

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!

Early Fall Food Bowl

As the days start to cool down and the air turns crisp, there’s nothing like a comforting, nourishing food bowl filled with seasonal ingredients. This early fall bowl brings together earthy, hearty flavors and a variety of textures that capture the transition from summer to autumn.

Featuring herby roasted sweet potatoes, sautéed spinach, and mushrooms, protein-packed quinoa, and black beans with a savory twist, this bowl is the perfect balance of comfort and nutrition. The addition of fresh cucumber slices adds a refreshing, cool crunch that brightens up the rich, warm components of the bowl. Here’s how to make this delicious, plant-based dish.

This bowl is a perfect transition meal as the seasons change. The roasted sweet potatoes and hearty mushrooms bring in the grounding, warming flavors we start to crave as the temperature drops. Sautéed spinach and garlic add a boost of nutrients and depth of flavor, while the fresh cucumber slices provide a cool, crisp element that hints at the tail end of summer. The black beans with balsamic and soy sauce add a savory, slightly tangy note, and quinoa provides a protein-packed base to tie it all together.

The best part? You can prep many of the elements in advance—like the roasted sweet potatoes and quinoa—making this bowl a quick and easy weeknight meal that still feels special and seasonal.

Ingredients

For the roasted sweet potatoes:

  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste

For the sautéed spinach:

  • 2 cups fresh baby spinach
  • ¼ red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the black beans:

  • 1 can black beans, drained and rinsed (or 1 ½ cups cooked black beans)
  • 1 tablespoon soy sauce
  • 1 teaspoon balsamic vinegar
  • ¼ cup water

For the mushrooms:

  • 2 portobello mushrooms, cleaned and quartered
  • 1 tablespoon olive oil
  • 1 tablespoon tamari or soy sauce
  • Salt and pepper to taste

For the quinoa:

  • 1 cup quinoa
  • 2 cups vegetable broth

For the cucumber:

  • 1 small cucumber, thinly sliced

Instructions

1. Roast the Sweet Potatoes

Preheat your oven to 400°F. Toss the sweet potato cubes in olive oil, fresh rosemary, thyme, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through. They should be golden and tender when done. The fresh herbs give them a burst of flavor that screams early fall.

2. Cook the Quinoa

While the sweet potatoes are roasting, rinse the quinoa and combine it with the vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.

3. Sauté the Spinach and Onions

Heat olive oil in a pan over medium heat. Add the sliced red onion and garlic and sauté until the onion softens, about 4-5 minutes. Add the spinach and cook until it wilts, about 2-3 minutes more. Season with salt and pepper. This simple, garlicky spinach adds warmth and depth to the bowl.

4. Prepare the Mushrooms

In the same pan (no need to clean it out), add a little more olive oil if needed, and sauté the quartered portobello mushrooms. Add tamari or soy sauce to bring out the umami flavors. Cook for about 5-7 minutes, until the mushrooms are soft and browned.

5. Cook the Black Beans

In a small saucepan, add the drained black beans, water, soy sauce, and balsamic vinegar. Bring to a simmer and cook for about 5 minutes until the beans are heated through and the flavors have melded. The balsamic gives the beans a slightly tangy, rich flavor that pairs perfectly with the sweet potatoes and mushrooms.

6. Assemble the Bowl

Now comes the fun part—assembling your food bowl! Start by spooning a generous portion of quinoa into the bottom of the bowl. Then, add the roasted sweet potatoes, sautéed spinach and onions, portobello mushrooms, black beans, and a handful of sliced cucumbers for a crisp, refreshing contrast.

Tips for Serving:

  • Drizzle with tahini or your favorite dressing for an extra creamy element. A simple lemon-tahini dressing or a balsamic glaze would work beautifully.
  • Top with fresh herbs or microgreens to add a burst of freshness.
  • Sprinkle with sesame seeds or pumpkin seeds for a bit of crunch.