Healthy Vegetarian Dinner Recipes

Creamy White Bean Shells with Broccoli

Happy 2018!

Usually I start a new year by posting smoothie bowls, salads and all of my favorite light and fresh things, but… well… it’s -3 degrees outside here in Chicago so I thought I’d start this year off with my favorite hearty, healthy, and most importantly warming recipes that you might want to make for dinner this week.

Creamy White Bean Shells with Broccoli (pictured above)

The title kind of says it all – this recipe includes an easy lemony white bean puree that’s made with ingredients that you probably have in your pantry right now. Pour it over brown rice pasta shells and tons of sauteed broccoli.

Sweet Potato Noodles with Garlic & Kale

Sweet Potato Noodles with Garlic & Kale

If you got a spiralizer for Christmas, now’s the time to break it out! Noodle some sweet potatoes and toss them in a pan with tons of kale and garlic for a quick veggie-packed dinner.

Butternut Squash & Black Bean Enchiladas

Butternut Squash & Black Bean Enchiladas

One of my favorite recipes from our cookbook, these enchiladas are perfect to eat for dinner when it’s cold outside. They’re stuffed with roasted butternut squash and black beans and they’re topped with a smoky chipotle tomato sauce that will take you only a few minutes to stir together. Make these quicker by roasting the butternut squash in advance! (note: the photo above is the step before they go into the oven).

Pumpkin Tortilla Soup

Pumpkin Tortilla Soup

Obviously, I’m craving spicy things today! Tortilla soup is one of my favorite soups, but it’s rarely served vegetarian at restaurants so I make my own. This hearty soup has a tangy & smoky broth, plus a fun crunch from the tortilla strips. It can be made with butternut squash instead of pumpkin if that’s easier to find.

Herb & Garlic Mushroom Pasta

Herb & Garlic Mushroom Pasta

This is one of my favorite recipes that I made this past year. If you love mushrooms, you HAVE to make this pasta dish. Even though it seems very simple, it’s big on flavor because mushrooms and tarragon are a match made in heaven. A touch of cashew cream with Dijon mustard makes it just a little creamy and oh so luscious.

Crispy Butternut Squash & Poblano Tacos

Crispy Butternut Squash & Poblano Tacos

Ok, if I had to pick TWO favorite recipes from 2017 this may be my second favorite. That butternut squash looks fried, but looks can be deceiving – it’s coated with crispy hemp seeds and panko and baked. The creamy poblano sauce takes these tacos over the top.

Vegan "Cheesy" Broccoli Soup

Vegan “Cheesy” Broccoli Soup

Based on how many times I’ve seen this one tagged on Instagram, I’m assuming that this creamy broccoli soup is a fan favorite. Traditional cheesy broccoli soup is so very unhealthy, but my version packs a ton of vegetables and is husband-approved.

Mushroom Lentil Spaghetti "Bolognese"

Mushroom Lentil Spaghetti “Bolognese”

A super hearty pasta made with lentils and mushrooms instead of meat!

Sustenance Sweet Potato Stew 

Sustenance Sweet Potato Stew 

If you’re trying to eat more vegetables in 2018, here’s a great place to start. This stew packs 4 cups of sweet potatoes, 3 cups of broccoli, 4 cups of swiss chard, among other things. What’s amazing about this recipe is that it all fits in one pot 🙂

Sweet Sesame Tahini Noodles

This sauce in this recipe is so good! Pour it over noodles, lots of kale and any vegetables you like. You can serve these noodles hot or cold. Keep extra sauce in the fridge for flavorful lunches!

Macro Bowls with Turmeric Tahini Sauce

Macro Bowls with Turmeric Tahini Sauce

When I truly need a reset meal, this is what I make. Brown rice, steamed vegetables, some kind of legume (pictured: mung beans), a little sauerkraut or pickled ginger, and a turmeric tahini sauce to bring it all together. I hope that this one proves that eating healthy is not at all boring!

Sweet Potatoes, Many Ways

Sweet Potatoes, Many Ways

For those cold nights when you really don’t want to cook much – roast some sweet potatoes and stuff them with one of these filling options!

Let me know if you have any dinner recipe requests for 2018!

Zucchini & Sweet Potato Noodle Minestrone

Zucchini & Sweet Potato Noodle Minestrone

I always talk about how much I love soup and now that it’s winter (in Chicago! Ack!), I’m more obsessed than ever. I love making it, I love eating it, I love freezing it… and I love reheating it just to enjoy eating it all over again. There’s never a day that I’m not in the mood for soup – it just makes my body and soul feel so nourished and happy. This blog could have been titled: Love and Lemons and Soup because I first fell in love with cooking by routinely making soup on Sundays.

This was an especially fun soup to make because how pretty are these veggie noodles?! Usually I put pasta in my minestrone, but this time I used spiralized zucchini and sweet potato noodles that I made using the KitchenAid® Spiralizer Attachment. I might never make soup with regular noodles again.

Zucchini & Sweet Potato Noodle Minestrone

Sharp-eyed readers may notice that we’ve replaced our blue KitchenAid® Artisan® Stand Mixer with a shiny new lemony yellow (Majestic Yellow, to be exact) one. We loved the old one, but with all the blue in the new kitchen, now seemed like as good a time as any for a change. Plus, I’ll never say no to lemon-colored anything 🙂

I love this new Spiralizer attachment, and here’s why:

  1. It’s easy to clean(!) because only two small pieces of it actually touch the vegetable
  2. It’s simple to use – once you get the hang of putting the attachment on, you just start the mixer and voila! Vegetable noodles.
  3. It’s fast. Once I load a vegetable in and start, the whole thing is spiralized in seconds.

Zucchini & Sweet Potato Noodle Minestrone

I know what you’re thinking – “that’s one long noodle, I bet you made a mess of yourself trying to eat it.” Well I trimmed it into smaller more bite-sized pieces before adding to the soup, I just thought that the one noodle was super fun.

The rest of the soup is pretty simple but so delicious – carrots, tomatoes, broth white beans, chickpeas… and it’s flavored with generous amounts of rosemary and fresh thyme. Don’t forget to tie up your thyme so you can dig it out easily before you eat it! (Alternatively, you can pull the leaves off the thyme sprigs, but I like to save time and bundle it.

Zucchini & Sweet Potato Noodle Minestrone Zucchini & Sweet Potato Noodle Minestrone Zucchini & Sweet Potato Noodle Minestrone Zucchini & Sweet Potato Noodle Minestrone

This soup reheats perfectly – the veggies stay firm and the broth just tastes better and better. Enjoy it for days like we did!

Vegetarian Thanksgiving Sides

Vegetarian Thanksgiving Sides

It’s Thanksgiving week! I think we’re up to 17 people that are coming over on Thursday, so, um, yikes! Thankfully, everyone is bringing something so the cooking won’t be so difficult. Like always, I’ll be making the salad and a vegetable side dish or two. In case you’re like me – still deciding what to make – here are some of my favorite vegetarian starters and side dishes!

Click on the images to go directly to each recipe!

Harvest Haven Salad

A gorgeous seasonal salad that’s a great light way to start off the meal.

Harvest Haven Salad

Simple Roasted Beets with Citrus

A simple, bright, and tangy side dish that can be made a day (or two) ahead and  assembled when you’re ready to serve.

Simple Roasted Beets with Citrus

Cauliflower Parsnip Mash with Roasted Garlic

We’ve really enjoyed this spin on mashed potatoes – make this if you love the earthy flavor of parsnips and if you’re looking for something a little bit different than your regular mash.

Cauliflower Parsnip Mash with Roasted Garlic

Butternut Squash & Leek Stuffing

a.k.a, the most colorful stuffing. This recipe is great if you’ve had as much butternut squash as I’ve had lately (that is to say – a lot). It also reheats well, so it’s great for the holiday.

Butternut Squash & Leek Stuffing

Rosemary Maple Corn Muffins

An old favorite – these crumbly vegan muffins are lightly sweet with a nice flavor from the rosemary. Perfect for the meal, or if you have family staying with you and you need a quite bite the next morning.

Rosemary Maple Corn Muffins

Wheatberry Delicata Squash Salad

A hearty fall salad packed with dark leafy greens, squash, apples, cranberries, and wheat berries. This one is on page 255 of our cookbook which (shameless plug) makes a great gift for the holidays!

Wheatberry Delicata Squash Salad

Maple Balsamic Roasted Brussels Sprouts 

Sweet, tangy, roasted brussels sprouts – I love the pop of red onion and the crunch from the pecans.

Maple Balsamic Roasted Brussels Sprouts 

Fig, Feta, and Mint Crostini

Since this roundup is a little squashy (what can I say, I love squash!), I love the idea of serving this sweet little fig appetizer before the big meal!

Fig, Feta, and Mint Crostini

Red Curry Kuri Squash Soup 

If you can’t find a red kuri squash, use butternut squash instead. Make this soup if you’re looking to spice up your dinner table 🙂

Red Curry Kuri Squash Soup 

Kale and Shiitake Mushroom Stuffing

It’s a toss up whether I love this stuffing more than the butternut squash stuffing that’s pictured higher in this post. Mushrooms, sage, bread… mmm.

Kale and Shiitake Mushroom Stuffing

Simple Lemon Green Beans  

This one is great if you need just one more vegetable to round out your meal. These green beans are tossed with garlic, olive oil, and lots of lemon. A great green vegetable next to the stuffing and mashed potatoes.

Simple Lemon Green Beans  

Roasted Delicata Squash with Apples and Sage

If you haven’t given delicata squash a try – give this recipe a go. I love delicata because the skins don’t have to be peeled, which makes this recipe so easy to put together.

Roasted Delicata Squash with Apples and Sage

Avocado & Quinoa Stuffed Acorn Squash

A great main course if you’re doing an all-veggie Thanksgiving. Or get small acorn squash and serve these as a side. This dish definitely has a southwestern flair – filled with green chiles, black beans, spices, and avocado.

Avocado & Quinoa Stuffed Acorn Squash

Creamy Roasted Cauliflower Soup

One of my favorite soups and there’s no actual cream involved because the cauliflower itself blends up so nicely.

Creamy Roasted Cauliflower Soup

Vegan Cauliflower Mashed Potatoes

These are half potato half cauliflower, not half butter like most mashed potatoes, but your guests won’t know it!

Vegan Cauliflower Mashed Potatoes

Happy Thanksgiving everyone!

A Spiced-Up Fall Squash Salad

A Spiced-Up Fall Squash Salad

Do you do Friendsgiving or Thanksgiving? Or both? This year we’re having the traditional Thanksgiving with my family on actual Thanksgiving, and a fun virtual Friendsgiving this week with a few of my favorite bloggers – A Cozy KitchenSugar and ClothThe Kitchy KitchenSpoon Fork Bacon, Because I’m Addicted, and Baker’s Royale! One thing both holidays have in common? I was asked to bring a vegetable dish 🙂

I created this crowd-pleasing fall salad recipe that I know both friends AND family members will love. It’s the kind of salad that will convert any non-salad lovers because it’s filled with hearty roasted butternut squash (with some yummy spices), pomegranates, goat cheese, and pistachios. It’s a roasty, spicy, creamy, tangy combo that Jack and I are pretty obsessed with.

For our Friendsgiving, we’ve teamed up with ALDI. As the holidays approach, bigger grocery stores can be so crowded and complicated to navigate. During my trip to ALDI for these ingredients, it was so easy to find everything and I was happy that it was all fresh, high quality, and super affordable. I was in and out in 15 minutes – here’s everything I picked up for this spiced up squash salad:

A Spiced-Up Fall Squash Salad

But the food doesn’t stop with just my friends and family. To help bring more food to more people this holiday, ALDI is teaming up with Venmo and Feeding America® to encourage people to add a new tradition of giving to their Friendsgiving celebrations by using the very first Friendsgiving Turkey Hand emoji. Every time the Turkey Hand is shared on Venmo this November, ALDI will donate 10 meals to Feeding America to help people in need, up to one million meals. Learn more about the ALDI meal donations to Feeding America here.

A Spiced-Up Fall Squash Salad A Spiced-Up Fall Squash Salad

This salad recipe is super easy to pull off. Roast the squash, spice it, blend the dressing, and put it all together. A tip for roasting the squash: I like to add the spice mix AFTER the squash comes out of the oven while it’s still warm so the spices don’t burn in the oven.

A Spiced-Up Fall Squash Salad A Spiced-Up Fall Squash Salad A Spiced-Up Fall Squash Salad

Follow me on Instagram Stories on November 8th for more about the Friendsgiving festivities!

Happy Thanks (and/or friends) giving everyone!

Crispy Butternut Squash & Poblano Tacos

Crispy Butternut Squash & Poblano Tacos

Even though we all officially celebrated the first day of fall a few weeks ago, my season starts the day I roast a butternut squash. I love love love roasted butternut squash. First off, it makes my kitchen smell so warm and cozy. Second, it’s such a delicious and versatile squash that works in so many of my favorite comfort food recipes like soups, risotto, and pastas. But I’m saving comfort for another day because today is taco day! I’m so obsessed over these tacos with crispy baked butternut squash.

This recipe starts with a pretty darn awesome sauce, if I do say so myself. Roasted poblanos, onions, and garlic get mixed with lime juice, cilantro, and the best mayo on the planet – Sir Kensington’s Avocado Oil Mayonnaise. If you’ve been following me for awhile, you know how much I love Sir Kensington’s condiments (see here, here, and here). They source the best ingredients and their ketchups, mustards, and mayos just taste so darn good because of it. I could eat this mayo straight from the jar, but since this blog is about recipes, I whipped it up into this spicy, tangy sauce to go with the tacos. Btw, if you’re vegan, go ahead and make this with Sir K’s Fabanaise.

Part two of this recipe is the baked crispy squash. There’s no need to fry anything here because this spiced panko & hempseed “breading” makes the squash cubes crispy and delicious in the oven. The hemp seeds might seem like a strange addition, but they offer a lovely nutty flavor (as well as some nutritional benefits).

As the squash roasts in the oven, make a quick slaw with a scoop of the poblano sauce.

Pro tip: once the squashed is baked, try not to stand at the kitchen counter dipping and snacking on the crispy cubes like I did! Assemble the tacos with the slaw, the remaining roasted poblanos & onions, the crispy squash, avocado (optional), and generous scoops of the sauce.