I know – there’s nothing especially Thanksgiving-ey about this recipe. I had a number of vegetarian “main course” ideas that I thought of sharing this year. At the top of the list was a creamy vegan pot pie with a delectable flaky crust… but I didn’t get to it. I’m still excited by that idea and when I do get to it, it’ll be amazing… but the week I was creating this recipe, I had leftover butternut squash and I was craving pasta. Pot pie had to wait.
This recipe is loosely based on the other stuffed shell recipe that I made for this blog a few years ago. It’s been a favorite, mostly because (in my opinion) it hardly tastes vegan. The “ricotta,” – made from cashew cream, crumbled tofu, herbs, and lemon zest – is rich and flavorful. If your family is squeamish about tofu, just don’t tell them. They’ll never suspect it here.
In the spirit of fall, I stuffed my shells with roasted butternut squash. Fill them, bake, and top with dollops of the extra cashew cream, if you like.
Currently – I’m sitting inside with three shirts on, one scarf and one coat. I’ve been in Chicago for the last few days visiting my family and it’s no surprise that I showed up just in time for the first snow. It always knows when I’m coming.
In my parents house, there are 3 options to get warm – first, don’t take your coat off, second, turn up the heat when no one is looking… but by far the most effective method is to BAKE. Crank that oven and when you’re done leave it open to feel every last bit of the heat. Today I’ll be keeping warm by baking Christmas cookies with my mom and sister – but these pumpkin corn muffins have been a favorite lately.
This is a spin on my favorite corn muffin recipe – and a perfect use for a bit of leftover pumpkin puree that you might have now that you’re in the throes of Thanksgiving cooking. The pumpkin flavor is light here (if you’re craving pumpkin-ey pumpkin muffins, use this recipe), but it makes these corn muffins lightly sweet, slightly healthier, and very delicious. I love to eat them for breakfast or along with a hot bowl of chili.
This is what I make for dinner most often when no one is looking. It’s my go-to meal when I’m not working on new recipes, when I’m tired after a long day, and when I’ve definitely had too much take-out pho for one week. It’s not a 30 minute meal because roasting a sweet potato takes at least that long, but the rest is so darn simple. Plus, nothing actually calms me more than the wafting aromas of a sweet potato being roasted in my kitchen.
There’s no fancy sauce here. You won’t even dirty an extra bowl to mix together a separate dressing. Simply toss the roasted sweet potatoes with quinoa, a bit of feta cheese, and whatever greens, herbs & nuts you might have around. (Although I did have these gorgeous Farmhouse lettuces on this particular day).
This combo is so simple, but it’s quite honestly, my favorite. Sweet potatoes & feta cheese are a match made in heaven, if you didn’t know already. Dress it simply with a drizzle of olive oil, squeezes of lemon, and a few generous pinches of salt and pepper. Serve it in bowls and get cozy!
Or skip the bowls and serve it on a platter – this would be an easy, delicious side dish for your Thanksgiving table.
“They” say you should eat an apple a day – but according to everyone’s instagram feeds these days, I think we can all agree that the almighty avocado is the way to go. I don’t care if they’re trendy or not, the good fat that you get from avocados always makes for a delicious, nutrient-dense meal or mid-day snack.
In an effort not to show you yet another version of avocado toast – I have the next best thing – the avocado tostada. It’s like avocado toast in disguise.
I baked organic corn tortillas until crispy, layered them with an ancho chile pumpkin spread and topped them with crispy veggies, slices of Hass avocado and a few pinches of sea salt.
If you’ve been following for long, then you understand my serious love for avocados. When I’m trying to avoid saturated fats, I sub in avocado instead of butter on my toast, or instead of cheese on my tacos… you get the idea (and if you don’t here are 61 other instances).
Today, we’re working with the The Hass Avocado Board to help spread the message that diets rich in fibrous foods (like avocados) potentially reduce the risk of type 2 diabetes.
I’m probably the last to know this – but have you heard that they’ve cancelled Saturday morning cartoons? I suppose on-demand or netflix-ed cartoons are probably more convenient, but I am still sad to hear the news. Growing up (without cable), Saturday morning cartoons were what my sister and I looked forward to all week. Pancakes, cereal commercials, the whole bit.
Jack and I still have a weekend ritual – although our “cartoon” is Shark Tank instead of Muppet Babies, and our breakfast is usually eggs instead of pancakes.
This recipe is a great “use up what you have” kind of breakfast. Butternut squash is the base here, but as you can see I threw in zucchini, kale, and other veggies that I happened to have on hand. I know what you’re thinking – who wants to wake up and roast squash first thing in the morning? I usually don’t, but this is a great way to repurpose leftover roasted squash (or sweet potato) cubes.
Cook everything in your skillet along with herbs and spices. Because it’s fall, I like to use rosemary or sage. Top it all with eggs, pour some coffee, and go get cozy on the sofa.