With only days away from Thanksgiving, I wanted to take advantage of all my pumpkin cravings while the season lasts. Lately, I’ve been on a big pasta craze. It’s finally getting pretty consistently chilly here in Los Angeles and I’ve been enjoying the cozy comforts of my apartment, warm cups of tea, the sparkly lights of my Christmas tree and background noise marathons of all the Christmas rom-coms available on Netflix while working on recipes. I know what you’re thinking, ugh that sounds so cozy! But like, it does, am I right!?
Any who, now imagine that scenario and having the perfect, I mean PERFECT, creamy bowl of pumpkin pasta. I hope most of you if not all of you reading this get inspired to turn on your favorite Christmas movie, light up your christmas tree and enjoy this uber creamy pumpkin pasta.
Serving Size – 6-10 servings
Prep Time – 15 minutes
Cook Time – 30 minutes
1 bag of your favorite pasta
1 can of pumpkin puree
1 can of coconut milk
3 tbs olive oil
dash of black pepper
dash of salt
1/2 cup nutritional yeast
1 cup raw whole cashews
1/2 yellow onion
2 tbs “Nati’s sofrito” *see recipe under “sauces”
1/2 cup coconut milk (not canned)
dash of turmeric
Heat up 2 cups of water and bring to a boil. Once it begins to boil, remove from the heat. In a large bowl, add your cup of raw cashews and pour the hot water over them until fully soaked under water. Let the cashews sit in the warm water for at least 30 min.
Chop up your onion. Cook your onions in a large saute pan with some olive oil and 2 tbs of Nati’s Sofrito. Set aside.
Cook your pasta as directed on package.
In a food processor, add your cashews (drain from water), nutritional yeast, cooked onions, 1/2 cup of coconut milk, dash of salt and dash of turmeric. Blend until smooth. Set aside.
In the same pan you used to cook your onions, turn on the pan to med/low heat. Add your canned pumpkin puree & can of coconut milk. Mix it together until smooth.
Add your cheese sauce now into the pan and mix all together until smooth.
Add a dash of pepper, salt and a drizzle of olive oil. Give the pumpkin sauce a final mix.
Add your cooked & drained pasta to the pumpkin sauce. Mix it all together. Enjoy!
*If you have leftovers, for creamy sauce again the next day, just add a splash of coconut milk to loosen up the sauce again when heated.
I think I’m officially OBSESSED with stuffing different vegetables! But by far, this might just be my favorite. Usually, I find myself adding butternut squash to a red or white bean stew. Simple meals. I even eat it on its’ own sometimes with a little salt and garlic. But, I’ve found a whole new adoration for butternut squash after this recipe!
As a Thanksgiving dish, this recipe is sure to be a huge hit! Not only will it look impressive and fancy, it tastes insanely good. You get the perfect mix of some semi-sweet squash, a savory quinoa and lentil stuffing and on top of that, cranberries & pecans, oh my! I can’t get enough of this recipe you guys, I don’t know about you. Here it goes!
Stuffed Butternut Squash
Serving Size – 2-4 servings
Prep Time – 20 minutes
Cook Time – 55 minutes
1 large butternut squash
1 tbs vegan butter (unmelted)
1/4 yellow onion
1 bunch fresh kale
2 tbs “Nati’s sofrito” *see recipe under “sauces”
1 cup small green lentils
1 cup red quinoa
1 cup dried cranberries
1 cup chopped pecans
dash of cumin
dash of salt
1 Qt vegetable broth
1/2+ cup of olive oil
Preheat oven at 375 degrees
Cut your butternut squash in half and remove all seeds from hollow part. Place your squash in a non-stick oven pan.
In a small bowl, add 1 tbs of vegan butter and 1/2 cup of olive oil. Brush the olive oil/butter mix all over your squashes on both sides.
Place the squash facing down (hard outer part of squash will face up) and place in the oven to cook for 45-55 min until tender.
At this point, I like to cook my quinoa in a rice cooker while I make the kale & lentils.
Chop up your onion and kale. For the kale, remove all the stems, you’ll only want the leaves.
Add the olive oil to your pan on medium heat. Add the chopped onions and Nati’s sofrito. Saute and cover for about 3 mins. Uncover, give it a mix and add a splash of veggie broth.
Add your 1 cup of green lentils and another generous splash of veggie broth. Mix and cover to cook for another 2-3 min.
Uncover the pan, add 3 cups of veggie broth, a dash of cumin and dash of salt. Give the lentils a mix and cover to cook for about 20 minutes, until the lentils become tender.
Add your kale to the lentils, a splash of water and cover to cook for another 5 min. Uncover, give it a final mix. Set the cooked lentils and kale aside.
Remove the butternut squash from the oven, carefully flip the squashes to face up and fork test for tenderness. Trace and remove the excess squash so you can stuff your squashes. Add a dash of salt to squash boats.
In a large bowl, add your cooked quinoa, about 2 large cooking-spoon fulls of the cooked kale and lentils. Mix it all up. Add your cup of dried cranberries and cup of chopped pecans. Mix it all up.
You’ve probably heard (or read hehe) me say this somewhere already…I LOVE hosting dinners, lunches, brunch, all the meals. Normally, when you think of a BBQ you probably don’t think of many vegan options. But let me tell you, there are soooo many! My favorite vegan protein to bbq is tempeh. I love the nutty flavor it has and it’s kind of addicting when cooked in bbq sauce.
This is a super easy, quick dish. You do have to steam your tempeh first which takes about 20 min but once that’s done you’ll cook the tempeh in no time. Let’s cook!
Serving Size – 4 -6 servings
Cook Time – 35 minutes
8 oz tempeh
2 tbsp olive oil
1 tbsp minced garlic
1/2 cup BBQ Sauce
Chop up your tempeh into cubes.
Steam tempeh for 20 min. You’ll get a golden color and tempeh will look fluffed and nutty.
In a saute pan on med heat, add the olive oil and steamed tempeh. Saute for 2-3 min.
Add the minced garlic and saute for another 2-3 minutes. Cover and let the tempeh achieve a golden brown color.
Add in the BBQ Sauce and saute for 2-3 minutes. You’ll want to BBQ sauce to become a glaze on the tempeh.
This mildly-spicy lentil stew is the perfect wholesome dinner if you’re looking for something fresh, filling and hearty. Packed with so many nutrients, from protein, fiber, magnesium, iron…lentils are just amazingly nutrient dense! Clearly, I love them hehe
For this recipe, I decided to accompany my lentils with some cooked brown rice. There are so many other options you could pair this with like quinoa, farro, some mashed potatoes, etc. And honestly, if you wanna skip the side, these lentils are satisfying enough you can eat them on their own. I like to make this stew on the less “liquidy” side. If you’re not familiar with cooking lentils, be aware that they like to soak up liquid real quickly. So, just add some more water to the stew as it cooks. Don’t forget a little more salt, too! Alright, I hope you enjoy the hearty meal as much as I do. Let’s cook!
Fire Roasted Tomato & Lentils Stew
Serving Size: 4 -6 servings
Cook Time: 40 minutes
2 cups of dried lentils
1/2 tablespoon of olive oil
1 Qt Organic Vegetable Broth
1/2 chopped purple onion
1 can organic fire roasted tomatoes (I used the Trader Joe’s brand)
1 tablespoon of fresh lemon juice
1 tablespoon of minced garlic (or fresh, but maybe use 1/2 tablespoon if fresh)
1/2 teaspoon of salt (add more or less to your taste)
Chop up half of a fresh purple onion.
In your pan, add the olive oil, chopped onion and minced garlic. Sauté on medium heat until your onions look soft and juicy.
Add the dry lentils to the pan and sauté with the onions for just 3-4 minutes.
Add the vegetable broth to the pan and mix together.
Add in the salt and the fire roasted tomatoes. Taste the broth and make sure the saltiness is to your taste!
Cover the pan and let the lentils cook on medium heat for 20 min. Uncover and check for lentil-to-broth ratio. If the you like them a bit more liquidy, see if you need to add a little more water.
Enjoy, or as we say in Puerto Rico, Buen Provecho!