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.
Ingredient: salt
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. …
Banana Bourbon Cream Pie with Bourbon Caramel Drizzle
Layers of a crunchy graham cracker crust, bananas, pastry cream, more bananas, whipped cream, caramel bourbon sauce, and a few more bananas makes this a creamy crunchy treat with a twist of bourbon.
Moroccan Vegetarian Stew
I first made this hearty vegetarian stew about 10 years ago, when I started cooking. It has evolved some over the years but remains something I look forward to making every fall. The cinnamon and spices make the kitchen smell amazing, and I love having the leftovers for days. And I know this might make me crazy, but I find there’s something cathartic about peeling and chopping loads of vegetables. The squash and sweet potato are cooked until they’re nice and soft, while the nuts provide a contrasting crunch to the texture. I’m not a fan of raisins, but if that’s your thing, I’m sure they would fit in nicely.
I swap the couscous for quinoa from time to time when I feel like adding a bit more protein to the recipe. My husband will also throw in some chicken, but as written, the recipe is vegan. The leftovers make lunch worth looking forward to for days.
This recipe is super easy and versatile enough to happily accept substitutions. I’ve made it before without the nutmeg or coriander and it has still been delicious. Similarly, I’m sure you could swap certain vegetables in a pinch. I rarely have pomegranate seeds handy, but when I do they make for a nice, bright topping.
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at least
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Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium butternut squash peeled and chopped
- 1 large sweet potato peeled and chopped
- 4 carrots peeled and chopped
- 1 large onion chopped
- 6 cloves garlic chopped
- 14 ounce garbanzo beans canned
- 28 ounce diced tomatoes canned
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp coriander
- 2 tsp salt
- 2 tsp pepper
- 1/2 heaping cup chopped almonds
- 1/2 cup chopped cilantro
- 2 cups dry couscous
- 4 cups vegetable broth (2 for the stew, 2 for the couscous)
- 1/4 cup pomegranate seeds optional
Ingredients
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Instructions
- Add olive oil to a large Dutch oven or stock pot on medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute or two, until fragrant.
- Stir in the cinnamon, nutmeg, and coriander and stir for another minute.
- Add sweet potato, butternut squash, and carrots and cook for about 10 minutes, stirring regularly. You may need to reduce the temperature to low to keep from burning the veggies here. Feel free to add a bit more olive oil here if you feel it's needed.
- Add the garbanzo beans, diced tomatoes (including the liquid), and 2 cups of vegetable stock. Bring pot to simmer, for roughly 30 minutes, stirring occasionally.
- Once the stew has been simmering for about 20 minutes, bring the remaining 2 cups of stock to a boil in a medium-sized saucepan. Stir in the couscous and cover with a lid. Turn off the heat, and allow the couscous to absorb the broth for 5 minutes. After the liquid has been absorbed, fluff the couscous with a fork.
- After the stew has simmered for about 30 minutes and the consistency is looking good, turn off the heat, then stir in the nuts and cilantro.
- Place a serving of couscous on a plate, then top with the stew and garnish with cilantro and pomegranate seeds.
Pumpkin Cupcakes with Cinnamon and Honey Cream Cheese Frosting
Moist pumpkin and spice cupcakes with a cinnamon cream cheese and honey frosting
Fall Salad with Lemon Tahini Vinaigrette
I love seasonal salads with loads of fun toppings and light but bright dressings. This salad is perfect for fall. The tahini lemon dressing packs tons of flavor while the squash and goat cheese balance out the tang with sweetness. Then the pomegranate seeds and sliced almonds make for an extra-flavorful crunch.
This is perfect to make alongside a main dish that also uses butternut squash, like my pumpkin risotto. If using a three pound squash, about two thirds of the squash goes into the risotto, while the remaining squash goes into the salad.
Once the squash is prepared, everything else comes together in minutes.
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Ingredients
Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Greens and Toppings
- 1 cup butternut squash
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 6 cups mixed greens
- 2 ounces goat cheese crumbled
- 1/4 cup pomegranate seeds
- 1/4 cup sliced almonds toasted (in pan or over)
Ingredients
Dressing
Greens and Toppings
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Instructions
Bake Squash
- Preheat oven to 400 degrees. Peel and cut butternut squash into even bite-size pieces. Sprinkle cinnamon and nutmeg on squash and toss with two tablespoons of extra virgin olive oil to evenly coat. Lay squash on even layer of sheet pan and roast for about 30 minutes, or until squash is tender.
Make Dressing
- Whisk together tahini, lemon juice, extra virgin olive oil, salt, and pepper
Assemble Salad
- A couple tablespoons at a time, toss dressing with mixed greens. Once greens are dressed, add roughly two thirds of the toppings and combine with greens and dressing. Sprinkle remaining toppings on salad and serve immediately.
Recipe Notes
When I make this recipe, I use about a three-pound squash, seasoned with 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 2 tablespoons of olive oil. Although this recipe only calls for 1 cup of squash, the remaining squash can be used for another recipe or just eaten on its own.
Pumpkin and Butternut Squash Risotto
Creamy pumpkin risotto with pronounced spices, butternut squash, and parmesan cheese