Tag: vegan recipes

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!

Essential Fall Ingredients

Fall is here, and that means it’s time to warm up the kitchen with cozy, hearty meals! If you’re anything like me, the changing leaves and cooler temperatures bring a craving for all things comforting and nourishing. Whether you’re making a pot of stew, baking pumpkin bread, or roasting root vegetables, having the right ingredients on hand makes all the difference. Here are some of my must-have plant-based items for fall cooking to help you create delicious, seasonal meals with ease.

1. Plant-Based Butters

Let’s be real—plant-based butter is a staple in any kitchen, but during fall, it becomes even more essential for baking, roasting, and sautéing. These are my go-to brands:

  • Miyoko’s Creamery European Style Cultured Vegan Butter – Made from cashews and coconut oil, this butter has a creamy texture that’s perfect for baking and spreading. It’s rich and slightly tangy, making it a fantastic choice for flaky pie crusts or drizzling over roasted squash. Available at Whole Foods, Sprouts, or online at Thrive Market.
  • Earth Balance Original Buttery Spread – Earth Balance is my all-purpose butter substitute. It works well for sautéing fall veggies like Brussels sprouts and sweet potatoes, and is a great addition to cornbread or vegan biscuits. You can find it at most grocery stores, including Kroger, Target, and Harris Teeter.

2. Hearty Grains and Legumes

Fall meals often call for hearty grains and legumes that bring comfort and substance. These ingredients are not only filling but packed with nutrients:

  • Farro – Farro is an ancient grain that’s perfect for salads, soups, or grain bowls. Its nutty flavor pairs beautifully with roasted fall vegetables like butternut squash or carrots. Bob’s Red Mill makes a great farro that’s available at most natural food stores or on Amazon.
  • Lentils – Whether you’re making a comforting lentil stew or adding them to a plant-based shepherd’s pie, lentils are a fall must-have. Brown and green lentils hold up well in soups and stews, while red lentils break down for creamier dishes. Grab a bag at any local grocery store or order organic ones from Thrive Market.

3. Seasonal Vegetables

What’s fall cooking without seasonal produce? Stock your fridge with these staples for the ultimate autumn meals:

  • Butternut Squash – Roast it, puree it into a soup, or add it to grain bowls. Butternut squash is a fall classic.
  • Sweet Potatoes – Bake them whole or dice and roast them. They’re perfect for adding to salads, tacos, or even making sweet potato pie.
  • Brussels Sprouts – Roast with a drizzle of balsamic glaze or toss them into a warm salad with farro or quinoa.

4. Herbs and Spices

Fall cooking calls for warming herbs and spices to elevate your dishes with cozy, comforting flavors:

  • Sage and Thyme – These are the ultimate herbs for fall. Sage brings an earthy flavor that’s great in stuffing, and thyme is essential for soups and roasted vegetables. Fresh is always best, but dried versions work well too.
  • Cinnamon, Nutmeg, and Cloves – These spices are essential for all your fall baking needs. From pumpkin bread to spiced oatmeal, they add that sweet warmth we all crave this time of year.
  • Pumpkin Pie Spice – Save yourself the trouble of mixing these spices individually by grabbing a jar of pumpkin pie spice. It’s perfect for baked goods, smoothies, and even coffee! Look for McCormick or Trader Joe’s versions.

5. Flavorful Broths

A good broth is the base for so many fall recipes, from soups to stews to risotto. Here are my favorite plant-based broths:

  • Pacific Foods Organic Vegetable Broth – This broth has a rich, savory flavor that adds depth to any soup or stew. You can find it at most grocery stores, including Whole Foods, Harris Teeter, and Target.
  • Better Than Bouillon Vegetable Base – This concentrated paste can be mixed with water to create a quick broth or used as a flavor enhancer in sauces and gravies. Available at Walmart, Kroger, or Amazon.

6. Spice Blends

Keep things simple with these all-in-one spice blends that are perfect for fall:

  • Trader Joe’s Everything But the Leftovers – This spice blend tastes like Thanksgiving in a jar. Sprinkle it on roasted veggies or use it to season your tofu. Available exclusively at Trader Joe’s during the fall season.
  • Simply Organic Tuscan Herb Seasoning – Perfect for hearty soups, pasta dishes, and roasted vegetables, this blend of basil, oregano, and rosemary brings a taste of the Mediterranean to your fall meals. Available at most health food stores or online at Simply Organic’s website.

7. Nutritional Yeast

This cheesy, nutty flavor bomb is perfect for adding depth to soups, sauces, and even popcorn. I always keep nutritional yeast on hand for my fall cooking. Brands like Anthony’s and Bob’s Red Mill offer great options and can be found at most grocery stores or online at Amazon.

With these plant-based essentials stocked in your pantry, fridge, and spice cabinet, you’ll be ready to whip up cozy, hearty fall meals that will keep you and your family satisfied. From comforting soups to rich baked goods, these staples will help you create delicious plant-based dishes all season long.

Happy fall cooking—and don’t forget to enjoy a kitchen dance party while you’re at it!

butternut squash soup

It’s late summer and the butternut squash are in a familiar place – piled up in a box in the utility room waiting to be turned into my favorite fall recipes — like this one. I’m eyeing the forecast waiting for the first hint of fall in the air. When it arrives (soon I hope!) I will be bring the golden relaxed vibes to the dinner table with ginger butternut squash soup.

This is an elegant soup with a lovely texture, but don’t be fooled, it’s little more than chopping, sauteing and cooking it down. The garlic, ginger, and onion will immediately put a smile on your face. Note, in a hurry I have been known to saute the onion and garlic for about five minutes, throw in the rest of the ingredients and boil the hell out of it because I was in a hurry to put something warm on the table. While the texture suffers a bit and the flavors are less developed, but no one around the table seems to notice.

There are many ways to make a meal out of this soup – here are a few of my favorites:

  • Simple spinach salad on the side, toasted sourdough, with a swirl of olive oil and sprinkle of hot pepper
  • A plop of vegan butter and salt atop the soup, toasted with smashed avocado
  • Olive oil and swirl (or two) of sriracha for the soup, crusty bread pan fried with a little butter with either jammy tomatoes or a thick slice of fresh tomatoes. There are almost always some large Cherokee purple tomatoes on the vine when I make my first batch. If opting for a fresh tomato, a thin layer of vegan mayor and a little salt will brighten and deepen the flavor profile all at once.

Ingredients

  • 1 large butternut squash, scooped and chopped
  • 1 small/medium yellow onion, chopped
  • 1 Granny Smith apple, peeled and chopped
  • 1 tablespoon chopped ginger
  • 1 spring fresh rosemary (off stem, chopped)
  • 3-5 cloves of garlic, chopped
  • 4-ish cups veggie broth (though, I have used water and extra herbs in a pinch)
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt

Directions

  • In a large pot, saute yellow onion, apple and squash, olive oil and salt over medium heat until the onions are translucent,8-10 minutes.
  • Add garlic, ginger, and rosemary and stir for 30-60 seconds, until fragrant.
  • Add a veggie broth and bring to a boil, then turn to simmer for 20-30 minutes, or until squash is very tender.
  • Uncover and let it cool slightly before pureeing – I prefer the immersion blender because it is one less thing to clean up!
  • Add small small amounts of vegetable broth to achieve the desired texture.
  • Salt and pepper to taste.

Ultimate Guide to Building a Delicious Food Bowl

Grain bowl, Buddha bowl, harvest bowl, burrito bowl, big ass salad — or the perfectly fine and broadly used — food bowl.

Breakfast food bowl with grits as the base grain, vegan sausage, onion, bell peppers kale

I was introduced to the term “food bowl” by my brother-in-law. He was chopping veggies in the kitchen while we were on vacation, resulting in a family favorite, gado-gado. I am not a big fan of the term “food bowl” – probably because it makes me think of a dog bowl. While the simple and descriptive name leaves something to be desired, a well built-food bowl does not.

A bowl is cozy and informal.  As a simple vessel they make us happy. When your create a successful good bowl, you bring together complementary flavors in one space, mixing and matching each bite. The supported sides allowing a particular architecture a plate simply doesn’t provide.  Food bowls are great for those of you overachievers out there who manage to food prep during the weekend. Without making a major commitment to a menu, you can slice and dice your a variety of veggies which makes creating your food bowl easier during the week.

An aside…I haven’t been able to bring myself to make a smoothie bowl. Yes, the colors are beautiful and I’m sure they are also delicious, but for me it’s entirely impractical. I make a smoothie so I can feed myself with one hand while accomplishing some other task like driving or checking email at the office. I have no extra time for such luxury as breakfast food bowl.

A satisfying food bowel (for lunch or dinner)  takes simple ingredients and balances flavors, textures and livens them with small amounts of flavor-enhancing goodies, like a slice of lime or drizzle of a nice balsamic vinegar to tie it all together.

I have had only two food bowl fails, both were simply too much of a good thing — carbs.  Thanksgiving leftovers and a southern veggie bowl that was poorly planned. The textures and flavor profiles were too similar, resulting in a heaping bowl of…..mush.

My kids aren’t into spicy food or even strong flavors, but I am. One reason I so enjoy making food bowls is the ability for us to build exactly what we want, and I am spared from another boring dinner and from their complaints.

Some of my favorite combinations (this week) are: Rice and romaine base + “ground beef” style tofu + avocado slices + pickled jalapenos and mangoes + lime juice and salsa

My kids, who seem uninterested in flavor,  eat a version of it like this: Rice + refried black beans + guacamole + lettuce + tortilla on the side

Before you begin building a bowl choose a flavor profile.  Are you in the mood of Thai? Seasonal garden fare? Tex-mex? Japanese? Italian? Mediterranean?

Base: Soba noodles, bow-tie pasta, quinoa, rice, chopped kale, crispy romaine lettuce, pearled couscous, millet, barley…. Or mix and match.  Note: To effort to keep my calories in check and eat more greens, half of my base is almost always romaine lettuce, lightly sauteed kale, or broccoli. These work with basically any flavor I’m in the mood for.

Protein : Chickpeas, black beans, tofu, tempeh, veggie burner of your choice, favorite meat substitute (I’m not a super fan), portobello mushrooms

Toppings: Cucumbers, sliced cherry tomatoes, green peas, sugar peas, roasted broccoli, chickpeas, sprouts, steamed green beans, roasted okra, diced/roasted sweet potato, steamed broccoli, all the veggies. All of them.

Goodies: Matchstick carrots, sprouts, pumpkin seeds, sliced almonds, chopped walnuts, maderin oranges, pickled red onions, mangoes

Extra flavor: Squeeze of lime juice, balsamic reduction, pico de gallo, salsa, thai chilis, salad dressing, shot of soy sauce, homemade Chinese garlic sauce.