WHO AM I RIGHT NOW? This recipe title sounds so very…how do put this? Los Angeles. This recipe sounds very “LA.” But the truth is, I make iterations of this drink all the time and I love it.
I’m not sure if you’ve heard but oat milk is all the rage right now. And in my typical bratty behavior, I snubbed it for months. I honestly drink my coffee black anyway but a few weeks ago, after I drove across town for a meeting and needed an afternoon pick-me-up, I stopped in a cafe and ordered an oat milk cappuccino. IT WAS GOOD.
It tastes kinda like nothing. It’s a really good texture—not too heavy or thick, not too thin. It provides some nice foam and marries with the espresso so very well.
I figured it was time to put it to test in a more sweet capacity so enter: this hot chocolate. I added a scoop of collagen to the blender, along with some melted chocolate, oat milk and a teaspoon of maple syrup. Blended right up and it’s oh so good!
Today we are talking all about this recipe for the best pumpkin chili AND, if you’re looking for one with a cornbread topping, look no further! Before we dive into this pumpkin variety, here is my favorite Vegan Chili made in an Instant Pot–I love it!
Fall is right around the corner and I’m counting down the days because your girl is ready for autumn leaves, long sleeves, comfort, coziness and lots of pumpkin. I am ready. I’m currently writing a super diligent list of fall activities to-do; I’ll share it with you all soon! I’m thinking we can tackle it together.
While pie was one of the first sweet dishes I wanted to nail; chili was one of the first savory dishes I wanted to perfect. I have lots of opinions about chili. Here they are:
Chili Needs the Perfect Consistency
It can’t be too thin or else it’s watery and a bit blah. And too thick, it’ll simply be too heavy. You want it just right. I like my chili cohesive and married. Adding pumpkin to the chili gives it a perfect thickness.
This pumpkin chili is so rich and delicious. And it comes together in under 30 minutes. It’s the easiest, breeziest weeknight meal made a million times easier with this Digital Pressure Cooker/Instant Pot.
This Vegetarian Bolognese is full of hearty vegetables that cook down into a rich sauce very similar to the meat filled version. It’s a perfect replacement for the classic over pasta or gnocchi. Of course this isn’t traditional “bolognese”; instead it’s a vegan and vegetarian version that is so flexible depending on what vegetables you might have on hand!
I spent the weekend celebrating my mama’s birthday and took her to see The Waitress—which was SO good. I loved the movie but the play was WAY better so I highly recommend if it comes to your town.
Let’s talk cauliflower gnochhi. I’ve been seeing it all over the internets lately so I wanted to give it a try. I was stunned that they were so delicious!
I’ve now been keeping a bag or two in the freezer and it’s great to have on hand when you need a quick meal.
This late summer veggie “bolognese” is my favorite. It’s so good and fresh and light. This makes a decent size batch and it’s totally great to freeze so you can use it later. I used to be pretty lukewarm on the freezer but it’s recently become my best friend.
How to Make Vegetarian Bolognese:
Prep the veggies. The texture we want with the vegetables is as close to ground meat as we can get, so I like to chop each vegetable with a food processor to get it that fine. If you don’t have a food processor just use a knife to chop up the vegetables as fine as you can get them.
Cook the veggies. Cook the veggies in batches until they’ve softened significantly and have sweated out all their liquid. Salting the mushrooms early can make them waterlogged, so wait until this step to salt them.
Add everything else and simmer. Once the veggies are cooked, add the tomatoes with the spices and cheese and simmer just enough to get the canned flavor out of the tomatoes. Taste and add salt if needed then serve over whatever you’d like!
How to Freeze Vegetarian Bolognese Sauce:
It’s very easy to freeze this sauce. Just let it cool completely then place in a freezer safe bag (I like to freeze it flat on a baking sheet first so it’s easier to store). Once it’s frozen, remove the baking sheet.
Tips and Tricks:
This is a perfect make-ahead meal! The sauce will last for a few days at least, tightly sealed in the fridge.
If you wanted to use other vegetables that you have on hand that’s fine! I will say that the only vegetables that can’t be swapped out are the mushrooms, they give the sauce that hearty meat like base that makes a bolognese.
This Vegetarian Bolognese recipe is full of hearty vegetables that cook down into a rich sauce very similar to the meat filled version. It's a perfect replacement for the classic over pasta or gnocchi.
1small yellow onion, peeled and minced
3garlic cloves, peeled
1large carrot, peeled and minced
1red bell pepper, stem and seeds removed
1(26-ounce) cancrushed tomatoes
1/2crushed red pepper flakes
1/4cupfinely grated Parmesan-Reggiano, plus more as garnish
1poundof cauliflower gnocchi OR regular gnocchi
Pull out your food processor. If you don’t have one, you can just minced everything with a knife. But I do love the fine mince that is provided by the food processor because it makes it almost “ground.” Add the onion and garlic and pulse until diced. Repeat with the carrot, cremini mushrooms, zucchini and red bell pepper.
In a medium Dutch oven, set over medium-low heat, add the olive oil. When warm, add the minced onion, garlic and carrot; cook until softened about 10 minutes.
Then add the mushrooms, zucchini and red bell pepper, adding a few tablespoons of olive oil if needed (I needed it). Cook, stirring frequently, until liquid has released from the vegetables and evaporates and they’re totally softened, 15 to 20 minutes. Pour in the crushed tomatoes, water, salt, dried oregano, red pepper flakes and finely grated Parmesan. Cook for an additional 10 minutes, just until the flavors have married together. Give it a taste and adjust the salt to your liking. Turn the flame to low to keep warm while you cook the gnocchi.
To cook the cauliflower gnocchi, add a tablespoon of olive oil to a non-stick skillet. When warm, add the gnocchi and cook for about 2 minutes on each side, until lightly golden brown. Add a ladle or two of the sauce and cook for an additional 2 minutes. Divide amongst bowls and top with another spoonful of “bolognese.” Garnish with parmesan cheese, basil leaves, more crushed red pepper…if you’re into that sort of thing.
You’ll end up with leftover ‘bolognese’—good! This freezes so well. Add to a freezer-safe container and place in the freezer. To thaw, transfer to the fridge or leave out on the counter.
Running this blog has taught me so much about people’s allergies and diets. Every time I post, there are usually a few questions like, “can I make this nut free?” “can I make this without eggs?” “can I make this meal more plant-based?”
A lot of times it’s hard for me to answer those questions because I never test recipes with variations like that, which makes it tough to get a confident, firm answer. That’s why I’m so excited with today’s post. For this post, I teamed up with JUST to show you their new product that literally blew my mind.
It is an egg-free scramble. It tastes like eggs, it scrambles like eggs and looks exactly like eggs, but it’s magic ingredient? The 4,400 year old legume called mung bean. It’s a delicious, protein-packed, non-GMO, cholesterol-free product that cooks and tastes like a chicken egg.
You simply pour it out into a non-stick skillet and cook it like you would regular scrambled eggs. It’s super simple. The color comes from carrot extract and turmeric. The texture is literally identical—it’s wild (watch this video to learn more!). I love watching the people’s reactions.
I decided to throw a delicious, low-key and easy brunch together that’s also allergen-friendly and plant-based. Everyone has a different diet these days but it’s actually a lot easier to accommodate these preferences than you think. In fact, you might be surprised how much better your meal tastes by doing so! Continue Reading