Black Pepper Ricotta Gnocchi with Butternut Squash and Swiss Chard in Béchamel Sauce
Soft ricotta gnocchi in a creamy parmesan béchamel sauce with fall vegetables. Rich and comforting, perfect for a cool fall or winter night.
Course: Main Dish
Garlicky Beans and Greens
Print Recipe Garlicky Beans and Greens Course Main Dish Keyword Vegetarian Servings Ingredients 6 tbsp extra virgin olive oil2 14 ounce cans white beans drained6 cloves garlic chopped4 cups spinach2 cup broccoli roasted, small florets1/2 cup shaved parmesan6-8 ounces artichoke hearts chopped, (I usually use …
Carrot Ginger Turmeric Soup
This is the healthiest soup out there sure to sooth any cold or sore throat.
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Ingredients
- 2 pounds carrots peeled and chopped
- 1 pound sweet potatoes peeled and chopped
- 3 inches fresh turmeric grated
- 3 inches fresh ginger grated
- 3 tablespoons miso paste
- 1 14 ounce can coconut milk
- 4-4.5 cups water or vegetable broth
- .5-1 teaspoon salt
Ingredients
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Instructions
- Grate turmeric and ginger into large pot.
- Add about a quarter cup of coconut milk and the miso paste and simmer over medium heat while stirring continuously. Add more coconut milk as the liquid evaporates until you have used about half the can. Then add the remaining coconut milk and bring to a simmer.
- Add carrots and sweet potatoes and cook for a few minutes, then add the water or vegetable broth. Allow everything to simmer together for about 30 minutes, or until carrots and sweet potatoes are very tender. Add salt as necessary, or a bit more miso paste. But only a little at a time.
- Once the carrots and sweet potatoes are nice and soft, use an immersion blender to puree everything together. Taste for salt once more, then serve immediately.
Recipe Notes
If miso paste is tough to come by, just omit it and add more salt.
Vegetarian Mushroom Bourguignon
This vegetarian riff on the French classic beef bourguignon is a rich stew of mushrooms, herbs, and vegetables simmered in red wine. Once you remove the meat and serve it over quinoa it might no longer be quite as French but it still tastes great. …
Easy Vegetarian Enchilada Sauce
This enchilada sauce is super easy to make and comes together quickly. It doesn’t use beef or chicken broth so it’s completely vegetarian and vegan-friendly, but still had plenty of flavor. The spices and chipotle in adobo sauce make it nice and smokey with a bit of a kick. In addition to enchiladas, this sauce can be used for chilaquiles, as a taco salad dressing, or over egg dishes like huevos rancheros.
I love enchiladas but was pretty disappointed when I realized that my go-to enchilada sauce listed chicken in the ingredients. I then realized that most enchilada sauces use some sort of chicken or beef broth and/or fat. My first couple attempts at homemade enchilada sauce had more of a thin salsa consistency than what I was hoping for but after a few tries I finally came up with a recipe that has the proper consistency of an enchilada sauce and all of the flavor that one would expect, but without the beef or chicken!
I usually use a 15-ounce can plus a smaller 8-ounce can of tomato sauce, but if you’re not as in love with the tomato flavor, or if you don’t feel like opening a second can, sticking to just 1 15-ounce can should work fine. Depending on how much tomato sauce is added, this recipe makes about 4-5 cups – enough for a batch of my veggie enchiladas.
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Ingredients
- 3 tbsp butter
- 3 tbsp flour
- 1.5 tbsp chili powder
- .5 tbsp cumin
- 5. tbsp garlic salt
- 1.5-2 tbsp chipotle in adobo sauce from the can, not the actual chili
- pinch cayenne pepper optional
- 2 cups vegetable broth
- 15-23 ounces tomato sauce depending on how tomato-y you like it
Ingredients
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Instructions
- Melt the butter in a large skillet over medium heat.
- Add the chili powder, cumin, garlic salt, chipotle in adobo sauce, and cayenne pepper to the butter and cook about a minute.
- Stir in flour and cook for another minute.
- While whisking continuously, slowly add the vegetable broth. Continue stirring to incorporate all spices and flour for about 3-4 minutes, until the sauce has thickened.
- Add the tomato sauce and bring it to a low simmer. Continue stirring for another 5 minutes. Taste for seasoning, then transfer to a heat-proof jar for later, or wide, shallow bowl to use immediately.
Recipe Notes
If you are making this sauce to use with these enchiladas, once you finish with the large skillet after making the sauce, pour the sauce into a wide shallow bowl and set aside for later. Do not wash the skillet, but instead use the layer of remaining sauce in the pan to start cooking the filling.
Pumpkin and Butternut Squash Risotto
Creamy pumpkin risotto with pronounced spices, butternut squash, and parmesan cheese
Greek Gigantes
I love that whenever I make a Greek dish I can automatically tell myself that it must be healthy because it’s part of the Mediterranean diet. These Greek beans, also known as Gigantes Plaki, or Yigandes Plaki, or the Festival of Beans, are both healthy and delicious. The protein-filled beans take on loads of flavor while stewing in tomatoes, onion, garlic, and herbs. Cooking the beans twice results in a creamy texture to some of the beans, while others remain sturdy with a nice bite to them. Chunks of tomatoes bring out a brightness that nicely rounds out the dish. Best of all? This dish is both super easy AND cheap to make, requiring very few ingredients.
This has to be one of my most versatile recipes. It’s great warm, at room temperature, or even cold. It make a nice vegetarian main dish, or a hearty side dish. The leftovers are just as good, if not better. Top it with an egg for a nice breakfast vibe. I’m sure there’s a way to transform them into a dessert, but I haven’t really looked into it yet.
My idea of comfort food (who am I kidding, one of my many ideas of comfort food) is something I can warm up in the microwave and eat out of a bowl without having to put in a lot of effort or mess, and without sacrificing flavor. These keep in the fridge for several days allowing me to do just that. And if you don’t think you’ll make it through the entire batch, they do just find in the freezer.
Best served with a chunk of crusty baguette to soak up the tomato juices and a glass of red wine. Adjust salt, pepper, and garlic to taste. I prefer lots of garlic and a bit of a kick from the pepper.
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Ingredients
- 16 ounces dried large white beans the largest ones you can find
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion roughly chopped
- 6-8 cloves garlic chopped
- 1/2 cup Italian parsley chopped
- 1 tablespoon oregano finely chopped
- 2 cups vegetable broth
- 28 ounce diced tomatoes canned
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
Ingredients
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Instructions
- Soak beans overnight, or follow package instruction
- Add olive oil to Dutch oven or large pan over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and stir for about two, until fragrant. Stir in parsley and oregano for a minute, then add the can of tomatoes (including the liquid), the veggie broth, salt, and pepper. Add the beans and stir to combine.
- Bring to a simmer for 45 minutes to an hour, covered. If the pan is not oven-safe, pour the bean mixture into a baking dish.
- In an oven preheated to 350 degrees, bake the beans, uncovered, for 45 minutes, or until a crispy top has formed over the top. If you do not like a crispy top, keep a lid over the mixture. Allow to cool some before serving.
Shrimp Scampi Tagliatelle
Shrimp scampi pasta in a buttery white wine and garlic sauce with shrimp and broccoli