Salt Archives | ); ga('send', 'pageview');

Salt

November 12, 2019
Cheezy-Butternut-Squash-Shells-Blog-min-1280x720.png

If mac ‘n cheese is a favorite in your house, your family will love these Cheezy Butternut Squash Shells. Roasted butternut squash gets transformed into a creamy dairy-free sauce that has all the Fall feels.

Print Recipe
Cheezy Butternut Squash Shells
Cheezy Butternut Squash Shells
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Cheezy Butternut Squash Shells
Instructions
  1. Preheat the oven to 350 degrees.
  2. Combine the squash, garlic and onion on a baking sheet with the olive oil. Roast for 30 minutes.
  3. While the squash cooks, bring a pot of water to a boil and add the shells. Cook according to package instructions. Drain and set aside.
  4. In a high-powered blender, combine all the remaining ingredients with the roasted vegetables and blend on high until smooth.
  5. Pour the sauce into a sauce pan and heat. When heated through, pour the sauce over the shells and serve immediately. If preparing ahead of time, store and refrigerate. When ready to serve, reheat at 350 degrees for 20 minutes just until heated through.

November 5, 2019
Stuffing-Meatballs-Blog-min-1280x720.png

If there were such a thing as a Thanksgiving meatball, this is it! These Stuffing Meatballs are made with Beyond Meat and were inspired by the turkey meatballs I grew up eating made by my Italian grandmother. I gave them a Thanksgiving twist with a sourdough stuffing (my favorite Thanksgiving side dish!).

My grandmother always made a gravy with her turkey balls. My Quick & Easy Gravy tastes great these Stuffing Meatballs. I served these for a regular weeknight dinner with baked potatoes (I put my Stuffing Meatballs in the potato!) and some sauteed Brussels sprouts. It was like Thanksgiving for dinner!

Vegan Stuffing Meatballs

Print Recipe
Vegan Stuffing Meatballs
Vegan Stuffing Meatballs
Prep Time 15 minutes
Cook Time 25 minutes
Servings
meatballs
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
meatballs
Ingredients
Vegan Stuffing Meatballs
Instructions
  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil over medium heat. Saute the celery, garlic and onion for 5 minutes until slightly translucent and aromatic.
  3. Stir in the cremini mushrooms and seasonings. Cook another 5 minutes.
  4. Add the bread cubes to the vegetables and stir well. Pour in the vegetable broth and stir well. Remove from the heat.
  5. Break apart the Beyond Beef in a large bowl and stir in the stuffing. Using your hands, combine the beef with the stuffing until it is well combined.
  6. Form the batter into 15 meatballs and place on a greased baking sheet.
  7. Bake for 12 minutes. Serve with gravy if desired.

October 10, 2019
Chili-Mac-Blog-min-1280x720.png

Fall is here and you know what that means? Comfort food! This Chili Mac is where it’s at! I love this recipe because it combines my two comfort foods: Chili and Mac ‘n Cheese. YESSSSSSSS!

Chili Mac

This mouthwatering recipe is one of over 50 awesome plant-based recipes in Robin Robertson’s newest cookbook, Vegan Mac & Cheese. Each recipe is more inventive than the next, taking the ultimate comfort food to new levels. Her delectable pasta dishes feature vegan cheese sauces that start with plant milks, vegetables and nuts as their base ingredients.

An entire chapter is devoted to veggie-loaded mac and cheese dishes, including Buffalo Cauliflower Mac, Arugula Pesto Mac Uncheese and Smoky Mac and Peas with Mushroom Bacon. Another chapter serves up meatless mac and cheeses made meaty with lentils, jackfruit, mushrooms and more. There are also fun recipes like Mac and Cheese Balls, Mac ‘n Cheese Pizza, Waffled Mac and Cheese and Cheesy Mac Muffins. Robin also includes toppings, add-ins and other ways to kick your mac and cheese up a notch. This cookbook is definitely a highlight among the new additions to my cookbook collection this year.

Excerpted from Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.

Print Recipe
Chili Mac
Chili Mac
Servings
Ingredients
Chili
Sauce
Pasta
Toppings (optional)
Servings
Ingredients
Chili
Sauce
Pasta
Toppings (optional)
Chili Mac
Instructions
  1. To make the chili: In a saucepan over medium heat, combine all the chili ingredients. Cover the pan and cook, stirring occasionally, until heated through and the flavors are well blended, about 5 minutes. Add as much water as needed to create a sauce-like consistency and prevent the chili from sticking to the bottom of the pan. Reduce the heat to low and simmer, stirring frequently, until heated through and any raw taste from the chili powder is cooked off, about 15 minutes.
  2. To make the sauce: In a high-speed blender, combine all the sauce ingredients. Blend until very smooth and creamy. Set aside.
  3. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta and return to the pot.
  4. Pour the sauce over the pasta and toss to combine.
  5. Preheat the oven to 350°F (180°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray.
  6. Spread the pasta mixture into the prepared baking dish. Spread the chili evenly on top of the pasta.
  7. To finish: Sprinkle the tortilla chips on top of the chili. Bake for 20 minutes until hot. Serve topped with the avocado.

Visit Us On TwitterVisit Us On PinterestVisit Us On YoutubeVisit Us On FacebookVisit Us On Instagram

Sign Up for The Newsletter