So this is totally happening for dinner this week, maybe even as early as tomorrow! I have a bag of those adorable little peppers in my fridge and I’ve been itching to use them. Plus, yellow squash is one of my favorite veggies and homemade pesto is the bomb! Perfect recipe here, Krista! 🙂
1 lb. of whole wheat penne pasta
Homemade Basil Pesto
2 zucchini, sliced
2 yellow squash, sliced
1 red onion, cut into 1” cubes
15–20 mini bell peppers (assorted peppers), tops cut off
2 tablespoons of olive
1 teaspoon of salt
1/2 teaspoon of ground pepper
Preheat oven to 400.
Place zucchini, squash, red onion, and mini bell peppers on baking sheet. Season with olive oil, salt, and pepper. Toss to coat.
Bake for 20 minutes. Remove from oven and set aside.
Bring a pot of water to a boil. Add pasta and cook until al dente, according to package directions.
Drain pasta when done and reserve 1/2 cup of cooking liquid.
In a large bowl add cooked pasta, roasted vegetables, basil pesto, and 1/2 cup of reserved cooking liquid. Toss to coat.
Serve. Top with additional parmesan cheese if desired.
I am so jealous of your basil plethora! I will gladly take some! This roasted veg pasta has my name all over it, I love pasta loaded with veggies and pesto. Yum!
This dish is also kinda called “basic bitches macaroni skillet” but I didn’t think keeping the first part in the name would help an organic search!
This is a family style dish you can serve up in one big ‘ol skillet! Make sure you leave a comment on our video with a vote for this masterpiece! If you fancy something a little more refined you can get John’s penne arrabiata recipe here.
3 C uncooked brown rice macaroni noodles
1 pkg gardein gluten-free beefless ground
1 tsp sunflower oil
1/2 onion, finely chopped
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 cup pasta water (reserved from cooking pasta)
double batch of our vegan nacho cheese sauce
1 green onion, finely chopped
1 vine tomato, diced
ground pepper to taste
While your noodles are cooking in a pot of boiling salted water heat a large cast iron skillet over medium heat and add sunflower oil and onions. Sauté for a couple of minutes until soft.
Then add chili powder, cumin, and paprika and sauté for another minute. Then add the beefless ground to the pan and continue to stir frequently until it starts to brown and cook through. A couple minutes If the pan starts to get dry and the beefless ground is sticking at all just take a ladle full of the pasta water and add it into the pan. It helps kind of get things juicy with the spices as well.
Vegan and gluten-free Creamy Chili Sauce with Zucchini, Spinach and Pasta. An incredibly creamy, rich and yet light with no oil or butter. Just whole food ingredients. So much flavor from Italian dried herbs and chili powder and tomato sauce.
If there was ever a throw-together meal that turned out amazing, this is it!! I’m sharing another sauce and pasta dish today. Sauces are one of my favorite things to create, as if it wasn’t obvious by now. My collection is huge. Wellll, this is sooooo good, creamy, amazing, filling, “restaurant-worthy”, as my hubby said. You all wanted this recipe sooo bad when I shared this quick phone snap of my dinner 2 nights ago. Regardless of the fact that I’m a blogger, I do not like to measure ingredients. In fact, I’m a throw-together kind of cook, and even baker. A lot of my dinners I just throw together on instinct and taste as I go. I’ve always done the same when I create cakes, cookies, etc. I have literally had to make myself start writing things down as I’m creating, in case it turns out, I can easily remake it and post it here. I do that now for my baked goods, except for cookies. If I’m craving cookies, I hardly ever measure, unless I’m following a specific recipe of mine, I will just throw everything into a bowl. I’m always pressed for time, so measuring takes longer. However, it is very important to get the right amounts for a recipe to be posted, so the results turn out right for you guys. In that case, I’m very precise in what I post here.
This recipe today, Creamy Chili Sauce with Zucchini, Spinach and Pasta, is infused with a good dose of chili powder (hence the name). I mean, look at all those yummy specks of chili powder in the sauce.
I wasn’t even thinking of creating for the blog, I was just in a hurry to make dinner. As you know, I share my dinners and lunches often with you all on Facebook and IG. Well, I quickly rushed to remake this one and actually write down measurements so I could share the recipe, since the response was so big. So, I hope you are all happy and scarf it down in mere seconds the way my family did. It is THAT GOOD.
I love proving you don’t need animal products to make a delicious dish. Vegan substitutes are soooo easy. Instead of dairy cow milk, I love to use cashew milk, coconut milk and even almond milk. My favorite is cashew milk though, homemade, because it is the creamiest.
2 cups dry elbow pasta (I used GF brown rice pasta. You can use spiral or other short pasta, but wouldn’t recommend long noodles)
1 cup low-sodium veggie broth or water, more as needed (I used broth for more flavor)
1 loosely filled cup (130 g) finely chopped onion
2 small zucchini (365 g), sliced into rounds 1/4 inch thick, then in 1/4th’s (see video)
1 cup homemade cashew milk (SEE NOTE below how to make & regarding subs)
3/4 cup tomato sauce
1 tablespoon dried Italian spice blend (I use the McCormick blend, you want one with no salt or red pepper added)
1/2-1 tablespoon chili powder (SEE NOTE, not habanero, just a standard American chili powder. McCormick or Fiesta brand is good)
4 large handfuls fresh spinach (100 g)
1 1/4 teaspoons fine sea salt (notice in directions you are adding salt at different times)
1/2 teaspoon black pepper
optional: 1/2 teaspoon liquid smoke
Make sure your veggies are chopped/prepared at the beginning, as the sauce comes together pretty quickly.
Begin by bringing a large pot of water to boil for your pasta. Adding a lid will make it boil faster. Make sure to salt your water well so the pasta is well seasoned.
Add the onion and broth to a large sauce pan over medium heat. Once it begins to simmer, cook 5 mins and then add the zucchini and just 1/4 teaspoon of salt at this time. Stir well and add cover. Turn the heat down to medium-low. It’s important to cover the zucchini so it cooks through well. Let it all cook about 8 minutes until the zucchini is nice and tender (no longer crunchy), but not mushy. Check it a couple of times to stir it and make sure there is enough broth, if necessary to keep the zucchini cooking, add a little bit more. You basically want most of the liquid gone though before the next step.
You can find complete recipes of this Creamy Chili Sauce with Zucchini, Spinach and Pasta in thevegan8.com
Creamy cauliflower sauce, I mean. How long has it been now? Years? I first posted the recipe for that garlicky, creamy, healthier Alfredo type sauce in 2012, and then in 2013 I wrote a whole bunch of other recipes including a whole ecookbook with recipes using the cauliflower sauce because you and I both Could. Not. Stop. and now here it is again! Making it’s grand entrance back into my life in the most delicious pan-roasted mushroom way.
Speaking of pan-roasted mushrooms, uhmm, those little shnugins are good. When you melt a little butter in that pan and get it really nice and sizzling hot, just before browning, and then you toss in those fresh, clean, pale mushrooms and watch them soak and sizzle and slowly turn the perfect shade of roasty golden brown right before your very eyes… that’s when you know the truth about mushrooms. I’m not even going to talk about adding garlic, white wine, or any of that because I will fall right off the edge.
If I had an oven, I wou– just kidding. I won’t start that whole thing again.
But since I actually don’t have an oven and won’t have an oven until five days from now *eeeeee* I made this at HOME home, like my parent’s house, and my 12 year old brother came in and saw it being all put together and started snatching mushrooms right out of the pan. What in the? LITTLE BOY KNOWS.
You guys, I have to talk to you about something and it’s a podcast called Serial. It was recommended to me by a number of people and I’ve recently been diving head-first into the series with complete and utter reckless abandon. It’s like that with TV and me – binge-watching through a season is how I most enjoy my entertainment. So now that Serial has me wrapped around its finger, I’ve been plowing through those episodes like it’s my job. Sometimes I pull into my parents’ driveway, an hour drive from our house, and I have no recollection whatsoever of actually driving myself there. But I can, more importantly, recall every detail about Asia McLean’s letters and what truly happened in the library on January 13th, 1999.
Oh, no. I’m that girl.
1 lb. whole wheat penne pasta
1 head cauliflower (about 6-7 cups of florets)
3 cups reduced sodium chicken broth, divided
¾ cups milk
¼ cup olive oil
1 teaspoon salt
2 cloves garlic
24 ounces fresh sliced mushrooms
4 tablespoons butter, divided
1 cup shredded Gruyere cheese
fresh sage, sliced into thin ribbons
extras: caramelized onions, bacon, sausage
Bring a large pot of water to boil. Cook the pasta for 5 minutes – it should still be a little firm. Drain, toss with a drizzle of oil, and set aside.
Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Meanwhile saute the minced garlic with a tablespoon of butter. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and sauteed garlic. Puree until very smooth. You might need to do this in batches.
You can find complete recipes of this Healthy Mushroom Alfredo Pasta Bake in pinchofyum.com
One Pot Spinach Pea Pasta: A quick and easy dinner you can make in just one pot and with minimal prep. It’s extra creamy and full of healthy vegetables!
Hello there, quick and easy one pot pea pasta. I love you. Because you are so simple to make. In no time. With a baby on my arm. (Well, almost anyways. Maybe not the pasta draining part.)
And because you leave me with just one pot after eating. Bonus: There’s green vegetables in you so I don’t have to feel guilty about eating cookies and peach pie for the rest of the day because convenient.
And whenever I feel like bulking you up a little bit, you appear in the form of this 30 Minute Lighter Stovetop Turkey Tetrazzini. One pot pasta, I’m keeping you forever.
Speaking about keeping. Thank you so much for your housekeeping tips guys, keep ’em coming! I haven’t yet decided if I like to do a little bit every day or if I prefer one cleaning day per week. But I have the feeling it might be better to do a little bit every day.
And since my girl prefers not to sleep much during the day I have to make the most of her little naps. I’m just glad we’re approaching winter and I don’t have to look much after our huge porch yet, leave that challenge for next summer.
But I’m hoping everything will be a bit more relaxed by then, maybe a longer nap than 5 minutes? Pretty please?
12 ounces small pasta shapes such as Orecchiette, 340g
1/3 – 1/2 cup heavy cream 80-120ml
10 ounces spinach thawed from frozen, 280g
1/2 cup peas thawed from frozen, 75g
1 cup grated parmesan cheese 100g
Salt pepper and ground nutmeg, to taste
Cook the pasta according to package directions until al dente. Drain and set aside.
Put the pot back over medium-high heat and add the cream and spinach. Bring to a boil, take off the heat and stir in the peas and cheese. Season to taste before tossing with the pasta.
This recipe for vegan gluten-free Lasagna, (or is it “lasagne”? I mean, really, we need to settle this) utilizing slices of zucchini in place of pasta, was created in the heat of summer when my son would bring home bushel baskets of zucchini. It became a household favorite, offering a healthier and lighter alternative to pasta and it is a meal we enjoy hot or cold.
I use commercially prepared pasta sauce most often because of convenience. If you don’t make your own, be sure to check the ingredients to make sure you are not eating things you don’t want, like high-fructose corn syrup or too much sugar or sodium.
I also use a 1lb bag of frozen chopped spinach, thawed. Baby spinach would be a wonderful choice, but in my house that is readily consumed in salads and smoothies. I keep frozen spinach (and broccoli) on hand all the time, so I’m always confident it will be there.
4-5 medium zucchini squash
5 cups of pasta sauce
1 lb frozen chopped spinach, thawed
1 cup vegan mozzarella style shredded cheese (optional, or to taste)
2 tbs oregano, divided
1 recipe vegan ricotta (see recipe below)
Preheat oven to 350 degrees
Combine ricotta, spinach and 1 tbs oregano.
Slice zucchini into vertical slices, 1/8 to 1/4 inch thick.
Cover bottom of 9×13 with 1 1/4 cup of sauce.
Layer slices of zucchini on top of sauce.
Cover with half of the ricotta sauce.
You can find complete recipes of this Vegan Gluten-Free Lasagna in fullofbeans.us
The other day I sat beside a cheerful, chatty 11 year old on the train who spoke four languages – four. We conversed in French on the train (his third language) and he couldn’t get over the fact that A) I just spoke two languages and that B) my family just speaks English. He seriously couldn’t get over how that could ever be possible. #kidsthesedays
So basically, everybody here is born speaking a ton of languages. Like when I met J and he casually told me that he speaks Dutch, French, English and a bit of German (which I consider a lot because if you can get us around a country and translate for me, your language skills are pretty darn good). I know, right. I grew up speaking one language and adamantly wanted to learn French in high school so I begged my parents to send to France for an exchange where I began to learn French. I really think I was the only kid whose favorite class was French class. My French is farrrrrrrrrr from parfait now but its enough to study, work, order croissants and talk to chatty people sitting next to me on trains en français.
But, we don’t live in the French part of Belgium – we live in the Dutch part. My Dutch has grown from well nothing when I first moved here to mish-mashed jibberish sounds coming out of my mouth to finally being able to kinda understand what people are saying and being able to respond in what I like to call “baby Dutch” aka super fragmented sentences that only J understands. It’s pretty cool learning a new language and being able to begin to understand and converse in a language that is sooo new and different.
But enough about languages and polyglot kids, let’s talk about this Hearty Vegetarian Bolognese.
500 grams/16 oz spaghetti
1 tbsp olive oil OR ¼ cup vegetable stock
1 large red onion, diced
3 – 4 cloves garlic, diced
2 tsp dried oregano
2 tsp dried basil
½ – 1 tsp cayenne pepper
1 eggplant, chopped into ½ inch/1½ cm cubes*
4 cups plain tomato sauce/pureed tomatoes
¼ cup tomato puree
1 heaping cup frozen spinach OR 6 cups fresh spinach, chopped
1 tsp chili flakes (optional)
Hot sauce to taste (optional)
Sea Salt and Pepper to taste
Reserved Pasta water (optional – if you prefer a thinner sauce)
Boil water in a large pot and cook the spaghetti according to the directions on the package. Cook the pasta while making the sauce.
On medium-high heat, heat up a large pan with either 1 tbsp oil or ¼ cup vegetable broth.
Add chopped garlic and onions to the hot oil with the spices (oregano, basil and cayenne) and stir it around until the onions and garlic begin to brown (about 2 minutes).
Add chopped eggplant with a pinch of sea salt (helps to bring out the liquid in the eggplant) to the hot pan. Stir it around until the eggplant begins to reduce and soften (about 4 minutes).
You can find complete recipes of this EASY HEARTY VEGETARIAN BOLOGNESE in cearaskitchen.com
For some reason, eggplant used to intimidate me. Its floppy texture, neutral taste, and seemingly over-involved cooking methods made me think it would be something I’d never master.
I was wrong.
Since getting my hands on my first eggplant last year, it’s become one of my absolute favorite fruits (yes, fruit, even though it’s a vegetable in my book).
Two of my absolute favorite recipes utilizing eggplant have been my Cashew-less Vegan Queso and my Eggplant and Caramelized Onion Dip. It’s neutral flavor help it absorb flavors extremely well, and depending on how you cook it, its texture is extremely versatile – from super creamy to super crisp.
And in this little gem of a recipe, it’s crispy to the max.
This recipe was inspired by one of my favorite food bloggers, Izy from Top with Cinnamon. It’s straight out of her beautiful new cookbook, Top With Cinnamon.
Although it’s not a vegan cookbook, it has a lot of recipes that can be easily adapted to a vegan diet. And when I laid my eyes on her crispy aubergine pesto pasta, I knew it was the one for me.
Ingredients EGGPLANT PARMESAN
1 medium eggplant (as narrow as possible – see notes for more tips)
1/4 cup unbleached all purpose flour (or other flour of choice)
1 cup panko breadcrumbs (GF for gluten free eaters)
2 Tbsp vegan parmesan + more for serving (or sub 1 Tbsp nutritional yeast)
1 tsp dried oregano (or 2 tsp fresh)
1/4 tsp sea salt
1/2 cup unsweetened plain almond milk (or other neutral milk)
1 tsp cornstarch
PASTA + SAUCE
8 ounces pasta (such as linguini, but any kind will do, including veggie noodles or gluten free)
2 cups marinara sauce
Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.
Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes.
In the meantime, preheat oven to 400 degrees F and line a baking sheet with foil and spritz with nonstick spray. Also, if making pasta, bring water to a boil in a large saucepan.
Prepare your dipping stations by placing almond milk + cornstarch in one bowl; flour in another bowl; and bread crumbs + sea salt + oregano + vegan parmesan (or nutritional yeast) in another bowl.
Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumbs. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes.
I love Pasta Alfredo, it’s one of my favorite pasta recipes and this version is even better than the original. You’re going to love this recipe because it’s simple, creamy, only 9 ingredients needed and it’s ready in 25 minutes!
I’m not vegan, but I don’t feel well after eating dairy products, so I’m looking for easy and delicious alternatives like this Vegan Pasta Alfredo recipe.
This Vegan Pasta Alfredo is healthier than the original recipe and it’s dairy and gluten free. We’ve used gluten-free spaghetti made with corn and rice flour. This pasta is so delicious and you’ll find no difference.
You won’t believe this recipe is low-fat AND oil-free. Nope.
You also won’t believe that bright and creamy cheese sauce you see is practically all made out of vegetables. Yes.
It’s beyond healthy and exceeds the clean eating craze… It’s The Ultimate Vegan Mac and Cheese. YUM.
I’ve been patiently enjoying the tasting and testing part of vegan mac and cheese recipes for like… the past year? This beloved recipe is THE ONE because there’s no cashews or coconut milk or anything typically found in “healthier” dairy-free mac and cheese. This one really is a low-fat winner, my friends. And it’s all yours!! I thought about adding cashews just to see how it would taste.. but decided not to and am more than pleased with how it turned out. Both my mom and dad loved this!
The best part about the beginning of Fall weather (even though it’s 80 degrees still here in the Chi..) is being able to make those comforting and warming foods again, right? I always think of Mac and Cheese for that. It’s the ultimate comfort food and is often seen as a decadent, rich and fattening meal. This one is all of those things without the fattening part. It’s also a great way to sneak in extra veggies!!
So what’s this magical cheese sauce made out of, you ask?
In a small pot, bring 2 cups of water to a boil. Add in the sweet potato and boil for about 5 minutes. Add in the carrots, zucchini and onion. Boil for another 5-8 minutes, or until everything is soft and can be pierced with a fork. Remove from heat.
In a separate pot, start boiling the water for the pasta. Cook 12 oz. of your favorite pasta, according to directions. Drain and transfer pasta back to pot.