1/4cupvegan butteror use regular butter if you prefer
1medium yellow onion, finely dicedabout 1 cup
2stalkscelery, finely dicedabout 1 cup
2tablespoonscorn starch
2 1/2cupsvegetable broth
1tablespoonolive oil
Instructions
Preheat the oven to 350°F.
Wash the outside of the pumpkin. Cut a round opening in the top of the pumpkin by using a sharp knife to make incisions that eventually connect to create an opening. If necessary, use a butter knife to gently pry the top loose. Scoop the seeds and stringy parts of the pumpkin out. Sprinkle salt on the inside.
Place the pumpkin and the lid on a baking sheet and bake for 30 minutes. Remove from oven and let cool. Reserve the baking sheet.
In a Dutch oven or stock pot, heat butter over medium heat. Add onion and celery and cook for 5 minutes or until tender-crisp, stirring occasionally.
Add the stuffing mix to the pot and stir.
In a medium bowl, mix the broth and cornstarch well. Slowly drizzle over the stuffing mixture and toss. Continue adding more broth slowly until the bread is just barely soaked through.
With the pumpkin on the reserved baking sheet, fill it with stuffing, pressing down gently to fill the space. Place the pumpkin lid on the baking sheet. Grease a loaf pan with olive oil (or butter) and fill with any remaining stuffing. Cover loaf pan with foil.
Bake the stuffed pumpkin, lid, and extra stuffing for 30 minutes. Remove foil and pumpkin lid, setting aside, then continue baking for 10 minutes or until top of stuffing is lightly crisp.
Move pumpkin to serving plate and put lid on top. Serve extra stuffing on the side or surround the pumpkin with it on the serving plate. Place the pumpkin lid on top.
Serve by cutting pumpkin into slices and serve with an extra scoop or two of stuffing. Serving suggestion: top with gravy once sliced.
Recipe Notes
Serve with gravy.
Substitute another stuffing recipe if you’d like.
You can fully cook the pumpkin and the stuffing separately if you prefer to have more control and make it a little easier to tell when the pumpkin is fully cooked. Spoon the stuffing into the pumpkin once cooked, gently pressing down to fill any gaps.
This dessert is a delicious alternative to pumpkin pie for Thanksgiving or other fall/winter celebrations. The simple topping is easier to make than pie crust. It can be made dairy-free if you use vegan butter and evaporated coconut milk.
This recipe could likely be doubled and baked in a 13×9 inch casserole dish. It may need a few extra minutes to bake. Jiggle the pan to make sure the pumpkin mixture is set and cook until light golden brown on top.
A simple alternative to pumpkin pie with a delightfully easy and crunchy topping.
Course
Dessert
Cuisine
American
Keyword
dairy-free, holidays, pumpkin, vegetarian
Prep Time10minutes
Cook Time55minutes
Total Time1hour5minutes
Servings6
Ingredients
coconut oil or butter for greasing pan
Pumpkin Mixture
15ouncecan pumpkin puree
2/3cupsugar
1/2cupevaporated milk (evaporated coconut milk for dairy-free)
1large egg
2teaspoons pumpkin pie spice
1/2teaspoonsalt
Topping
1cupall purpose flour
2/3cupsugar
1teaspoonbaking powder
1/2teaspoonsalt
1/2cuppecans, chopped
1/3cupmelted butter (vegan if necessary)
Instructions
Preheat oven to 400°F. Grease an 8×8 inch square baking dish or 8 inch round cake pan.
Beat together pumpkin, sugar, evaporated milk, egg, pumpkin pie spice, and 1/2 teaspoon salt until combined. Pour into prepared baking dish.
In a medium bowl, whisk together flour, sugar, baking powder, and 1/2 teaspoon salt. Sprinkle evenly over the pumpkin mixture.
Sprinkle pecans evenly over flour mixture. Carefully pour melted butter evenly over the pecans.
Bake at 400°F for 15 minutes, then lower the temperature to 350°F. Bake another 30-40 minutes or until pumpkin is set and topping is golden brown. Cool before serving.
Recipe Notes
If you don’t have pumpkin pie spice, combine 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
To make this recipe dairy-free, use evaporated coconut milk instead of evaporated milk and use vegan butter instead of regular butter.
This hot pepper mixture is a delicious topping for sandwiches, wraps, salads, eggs, and more! It is basically a Chicago-Style giardiniera, which is condiment typically higher in oil, lower in vinegar, and made with smaller pieces of vegetables. Italian style giardiniera tends to be lower in oil (if any at all) and larger chunks, so it is more of a pickled vegetable appetizer or side.
You can adjust the spice level of this recipe. To make it milder, remove some or all of the hot pepper seeds and/or replace some of the hot peppers (especially the serranos) with bell pepper or other veggies like celery.
This recipe is adapted from a recipe on fundiego.com, which intends to replicate the hot pepper mix from a sandwich chain called Potbelly.
1/2poundjalapenosquartered and sliced, seeds removed if desired
1/2poundserrano peppersquartered and sliced, seeds removed if desired
1cupcauliflowercut into tiny florets
2carrotspeeled and finely chopped
1/3cupsalt
1cupcanola oilor other neutral flavored oil
1/2cupextra virgin olive oil
1/2 cupwhite vinegar
3clovesgarlicminced
1 1/2teaspoonsdried oregano
Instructions
Combine jalapenos, serrano peppers, cauliflower, and carrots in a medium bowl or container. Sprinkle the salt over the vegetables, then add enough water to cover everything. Stir to disperse the salt. Cover and refrigerate for 12 hours.
Drain and rinse the vegetables.
In a medium non-reactive bowl (such as glass, stainless steel, or ceramic) combine the remaining ingredients. Add the vegetables and stir to combine. Cover the bowl and refrigerate for 2 days to allow the flavors to combine.
Optional: transfer the hot pepper mixture to smaller jars, or keep it in the container it marinated in. The pepper mixture should last about 4 weeks in the refrigerator.
Stir the peppers and allow the excess oil to drain back into the jar when serving. Add the hot pepper mixture to sandwiches, wraps, salads, pizza, eggs, pasta, or whatever else you'd like!
Recipe Notes
To make this recipe less spicy, remove some or all of the seeds from the jalapenos and serrano peppers. You can also substitute bell pepper for and equivalent amount of jalapenos or serrano peppers.
You can add other ingredients such as sliced green olives or chopped celery.
It is not my original idea to make homemade instant noodle cups, but these are 4 flavor combinations I’ve tried and enjoyed. I’m basing the proportions in the recipes below on this recipe from the Kitchn. Serious Eats also has a great article on how to make these instant noodle cups. The 4 suggested combinations I offer below are plant-based or can be made plant-based.
There are countless combinations you could try. The general format from the Kitchn is:
1-3 teaspoons flavor base
1-3 teaspoons flavoring extras
1/4-1/2 cup filler ingredients
3/4-1 cup noodles
1/4-1/2 cup fresh ingredients
I usually reuse 16 ounce glass jars (repurposed nut butter jars), but you could use 16 ounce canning/mason jars or another heat safe container. Just be sure to use a potholder and handle it carefully because it will get very hot once you pour the hot water in.
Other advice: use soft vegetables that will soften in hot water such as thinly sliced mushrooms, shredded carrots, baby spinach, tomato, or thawed frozen vegetables. Adding hot water will not cook the vegetables, just soften slightly, so don’t add things like chunks of zucchini. The examples I share below are plant-based, but if you eat meat or eggs, you could add cooked versions (boiled egg, shredded chicken, etc.). I like to add silken tofu because it’s easy and doesn’t require cooking, but you could also add other plant proteins like edamame, cooked tofu, or other types of raw tofu (such as medium firm)
Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560
1teaspoonvegetable bouillon pasteor vegetarian no chicken bouillon
1teaspoonreduced sodium miso
1teaspoonreduced sodium soy sauce or tamari
3ouncessilken tofu or 1 soft boiled egg(1/4 of a 12 oz box tofu)
shredded carrots
baby spinach
frozen corn, thawed
2ouncesdried ramen
Toppings: sliced green onion, seaweed strips, and/or furikake
Instructions
Layer ingredients in a heat proof container such as a 16 ounce mason jar, in order of listing. Seal and refrigerate. You can keep the toppings in a separate container to keep them extra crisp if you'd like. Store the sliced green onion in the fridge.
To serve: Pour hot water into the jar until it is just about full and place the lid over it. Do not screw the lid on – the jar will likely be too hot. Let sit for 2-3 minutes or until noodles soften. Carefully stir everything together, holding the jar with a potholder – it will be hot! Alternatively, use a potholder to pour the jar contents into a bowl, then stir. If you'd like it to be hotter or if it needs more water, you can always add more water (if needed) and microwave it until warm enough.
Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560
Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560
1teapoonvegetable boullion pasteor vegetarian no chicken bouillon
kimchi – use a vegan version if necessary (kimchi may contain fish)
3ouncessilken tofu(1/4 of a 12 ounce box)
Thinly sliced shiitake mushrooms
Dried bean vermicelli
Topping: Sliced green onion
1teaspoonGochugaru (Korean chili flakes)optional
Instructions
Layer ingredients in a heat proof container such as a 16 ounce mason jar, in order of listing. Seal and refrigerate. You can refrigerate the sliced green onion in a separate container to keep it extra crisp if you'd like.
To serve: Pour hot water into the jar until it is just about full and place the lid over it. Do not screw the lid on – the jar will likely be too hot. Let sit for 2-3 minutes or until noodles soften. Carefully stir everything together, holding the jar with a potholder – it will be hot! Alternatively, use a potholder to pour the jar contents into a bowl, then stir. If you'd like it to be hotter or if it needs more water, you can always add more water (if needed) and microwave it until warm enough.
Using the Kitchn's format, this is one flavor combination I tried and enjoyed. Find the original recipe at https://www.thekitchn.com/how-to-make-diy-instant-noodle-cups-222560
Layer ingredients in a heat proof container such as a 16 ounce mason jar, in order of listing. Seal and refrigerate. You can keep the toppings in a separate container to keep them extra crisp if you'd like. Store the sliced green onion in the fridge.
To serve: Pour hot water into the jar until it is just about full and place the lid over it. Do not screw the lid on – the jar will likely be too hot. Let sit for 2-3 minutes or until noodles soften. Carefully stir everything together, holding the jar with a potholder – it will be hot! Alternatively, use a potholder to pour the jar contents into a bowl, then stir. If you'd like it to be hotter or if it needs more water, you can always add more water (if needed) and microwave it until warm enough.
Arugula pesto is an easy, affordable, and peppery spin on traditional pesto, which is typically made with basil. Walnuts are used instead of pine nuts, which are more affordable but still provide a nice texture and flavor, but you can use pine nuts if you’d like. You can also replace some of the arugula with fresh basil. Use this pesto on pasta, sandwiches, wraps, eggs, and more.
zest and juice of 1/2 lemonabout 1 tablespoon juice or more to taste
1tablespoonnutritional yeast
1clovegarlic
1/2teaspoonsalt
Instructions
Combine all ingredients in a food processor and pulse until smooth. You can add more olive oil, salt or lemon juice to reach desired consistency and flavor.
If you love the flavors of lasagna but don’t have the time or patience to assemble it, try skillet lasagna! The whole recipe is made in one pan in about 40 minutes. The tofu ricotta recipe is from Minimalist Baker. If you do not need this recipe to be vegan or dairy-free, you can replace the tofu ricotta (and steps to make it) with regular ricotta cheese. If you do need the recipe to be vegan, be sure to use pasta without egg (or other dairy products) rather than egg noodles. Fusilli is the closest shape to egg noodles. Substitute or add other veggies if you’d like, such as kale, roasted eggplant, or tomatoes.
6ouncesegg noodles (or fusilli to make vegan)3 cups dry
1jarmarinara sauce (about 28 ounces)
2zucchini, chopped into 1/2 inch chunksabout 2 cups
1cupbaby spinach
Instructions
To make tofu ricotta: In a food processor, puree tofu, lemon juice, 3 tablespoons olive oil, nutritional yeast, oregano, salt and pepper. Pulse basil until it is distributed but not completely pureed. Set aside.
In a large skillet, heat remaining 1 tablespoon olive oil over medium high heat. Add onions and cook until they begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30-60 seconds. Add mushrooms and cook until they begin to cook down, about 3 minutes.
Add marinara sauce, pasta, zucchini, spinach, and 1cup water. Stir together, then top with dollops of tofu ricotta. Cover, reducing heat to a simmer, until noodles are cooked, about 10 minutes. For whole wheat noodles, add an extra ½ cup water and 4-5minutes cooking time, or until noodles are al dente or cooked to your liking.
With spiralized zucchini and dairy-free mozzarella shredsWith dairy-free mozzarella shreds
There are many variations of this snack mix, and this version is made with whole grains and healthy fats! It’s more savory than some of the sweeter versions. It can also be made dairy-free and/or vegan. Please note that furikake often contains fish, so look for a vegetarian version if necessary. You can also make your own furikake, which is a mix of dried seaweed, sesame seeds, sugar, salt, and sometimes other ingredients (like fish, which you could leave out).
Make up a batch or two for homemade holiday gifts! Save glass jars and remove the labels to package it.
You can swap ingredients as you’d like. For example: -Omit almonds and replace with 1 cup of cereal -Replace 1-2 cups of cereal with 1-2 cups of other ingredients like pretzels, crackers, or another type of cereal -Add 1/4 cup granulated sugar to the syrup mixture if you prefer a sweeter mix
Fruit crisps are one of the easiest desserts to throw together and they are somewhat flexible, too! This recipe uses simple ingredients and you can make substitutions if necessary: Use other nuts like pecans or almonds instead of walnuts, use other fruit omit the ginger, use regular butter instead of vegan butter, etc. It isn’t overly sweet, but it’s just right if you eat it with ice cream, or just prefer desserts that aren’t overpoweringly sweet.
This recipe can be used as a template for other fruit crisps. Omit the ginger and swap out the peaches for about 6 cups of:
A peach crisp is delicious, but add ginger for a zing and lemon juice for brightness and it will be even better. This recipe is plant-based (vegan) as written. Using vegan butter results in a chunkier topping than coconut oil, but both taste great!
1/3cupvegan butteror coconut oil (topping will likely be a bit flatter)
1/2teaspoonground ginger
pinchsalt
Instructions
Preheat oven to 350°F.
Grease a baking dish such as a cast iron skillet or casserole dish with oil. I used a 11×7" pan.
Combine peaches with sugar, corn starch, lemon juice, and fresh ginger. Place into greased baking dish.
Combine remaining ingredients until it forms a dough and no loose flour remains, mixing with your hands if necessary to incorporate the butter. Add more butter if necessary. Crumble the topping over the peach mixture.
Bake for about 50 minutes or until the juices have bubbled up and the crisp is golden brown on top. If the top doesn't brown well, turn on the broiler and put it on the 2nd from the top rack for a few minutes until browned, watching carefully to make sure it doesn't burn.
Let cool completely to allow fruit to set. Reheat and serve, topped with ice cream if you'd like. Store leftovers in the refrigerator.
Made with melted coconut oil – crust was flatter but still crisp and delicious!Plum crisp – followed this recipe with 6 cups of sliced plums and omitted the fresh ginger and ground ginger. The crust was made with vegan butter, and you can see it’s a big thicker and chunkier than the crisp made with melted coconut oil above.Fresh peaches from the farmers’ market
This is one of my favorite quick and easy dinner recipes to make. It’s so hearty and flavorful, especially considering the simple plant-based ingredients. It’s also very nutritious – full of fiber, protein, vitamins, minerals, and antioxidants. In fact, the vitamin C from the tomatoes and greens helps your body absorb the non-heme (plant) iron from the beans and greens. You’ll get some bonus iron if you cook it in a cast iron skillet. If you haven’t tried collard greens lately, I highly encourage you to try them in this recipe. They are milder in flavor than oh-so-trendy kale, and actually higher in calcium and iron!
1bunchgreens, such as collard greens or kalechopped
115-ounce can white beans, rinsed and drainedor 1 3/4 cup cooked white beans
1tomato, chopped1 cup
1 1/2cupsvegetable broth
1teaspoonmiso
salt and pepper to taste
Instructions
Heat oil in a skillet over medium-high heat. Add onions and cook until they start to brown, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, 30-60 seconds. Add greens, tomatoes, and miso and cook for 2 minutes, or until greens start to wilt.
Add broth and beans and stir. Gently mash some of the beans, which will help thicken the liquid. Cook until greens are tender, tomatoes have broken down, and the sauce has thickened, about 15 minutes. If the sauce is pretty watery and clear, mash more of the beans to thicken. Add salt and pepper to taste.
This recipe is by no means authentic, but it is a fairly easy, plant-based version that you can make at home without any special equipment.
Korean soft tofu stew, soondubu jigae, is a flavorful, thick, spicy, tangy and hearty bowl of deliciousness. I highly encourage you to try a more authentic version at a Korean restaurant if you have the opportunity. It is typically served bubbling hot in a a special pot in which it was cooked, alongside rice and several banchan, or side dishes. It may also contain seafood or meat.
This recipe does use a few ingredients that you may not find at your usual supermarket – kimchi, gochugaru (chili flakes), and kombu (seaweed). You can likely find these ingredients at an Asian market. You can also omit the kimchi, or skip the step of making the broth with the kombu and use vegetable broth instead, although this helps give it a rich, savory, seafood-like taste. However, the chili flakes really make the recipe, so don’t skip them!
Kimchi is a Korean staple made of fermented vegetables, often cabbage, but can be made with a variety of vegetables. Fermented foods like kimchi often have nutrients that are more bioavailable, reduced “anti-nutrients,” and contain beneficial microorganisms that may improve gut health. A few recent studies on kimchi suggested that it may reduce the risk of heart disease and diabetes, but you may not want to overdo it on pickled foods in general – they can contain a lot of salt and byproducts that may have adverse health effects.
This recipe is not authentic soft tofu stew, but it is a vegetarian/vegan version that can be made without any special equipment. I highly encourage you to try a more authentic version at a Korean restaurant if you have the opportunity!
1cupkimchisometimes contains fish sauce, check the label if you need it to be vegetarian
3tablespoonsKorean chili flakes (gochugaru)
1teaspoonsesame oil
1teaspoonsalt or to taste
12-16ouncepackage silken tofu, drained
2stalksgreen onion, diagonally sliced
Instructions
Make the broth: Separate the stems from the shiitake mushrooms and put mushrooms and stems in a saucepan, along with 5 cups of water and kombu. You can also add the stems from the oyster mushrooms. Bring to a boil, then simmer for 25 minutes. Strain the broth, keeping the broth and the vegetables. Set broth aside. Discard kombu and mushroom stems, and slice mushrooms and set aside.
In a saucepan, heat 1 tablespoon oil over medium-high heat. Add onions, stirring occasionally, and cook until translucent and beginning to brown. Add garlic and cook for 30 seconds. Add oyster mushrooms and cook until softened.
Add broth, reserved shiitake mushrooms, kimchi, chili flakes, sesame oil, and salt. Bring to a simmer.
Add tofu in large chunks. Bring to a simmer and cook for 10 minutes.
Divide stew into 4 bowls. Top with green onion and serve.
