VeggieConverter

recipes the entire family can enjoy together!

Instant Pot Cream of Mushroom Soup

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Cream of Mushroom

Cream of mushroom soup is one of those cans that's in every slow cooker recipe known to man. OK, I exaggerate...a tad. But, you don't have to use the canned stuff to enjoy the slow cooker recipes you've come to know and love! You can make preservative-free versions of your favorite cream of whatever soups at home right in your instant pot in no time!

Don't have an instant pot? No worries. Use the slow cooker method.

And the best part? If you want to make it vegan or gluten-free or keto or whatever dietary concerns you have, you can adjust the recipe accordingly. To change the cream of mushroom to cream of chickpea (chicken) or celery or broccoli, just swap in an equal amount of that ingredient.

Instant Pot Cream of Mushroom Soup

Ingredients

24 ounces baby portabella mushrooms, sliced

1 onion, sliced

1/4 cup butter (or coconut oil if vegan)

1 tablespoon

1/4 cup gluten-free flour

5 cups vegetable broth

2 teaspoons thyme

1 tablespoon minced garlic

1 tablespoon salt

1 cup heavy cream (or coconut cream if vegan)

Instant Pot Method

Use the instant pot saute mode on high to melt butter.

Add mushrooms and stir to coat.

Cook for 5 minutes.

Add vinegar.

Cook for 5 more minutes.

Reserve about a cup of mushrooms, set aside.

Add onions and cook for about 5 minutes. 

Add flour and coat mushrooms and onions.

Add broth, thyme,  and garlic.

Stir and switch to high pressure for 5 minutes. 

Quick-release when finished.

Use an immersion blender to blend the soup.

Add reserved mushrooms back in and stir well. 

Serve or use in recipes as directed.

Slow Cooker Method

On your stovetop, saute mushrooms in butter and stir to coat.

Cook for 5 minutes.

Add vinegar.

Cook for 5 more minutes.

Reserve about a cup of mushrooms, set aside.

Add onions and cook for about 5 minutes. 

Add flour and coat mushrooms and onions.

Add broth, thyme, and garlic.

Stir and place all but reserved mushrooms in a 4-quart slow cooker.

Cook on low for 4 hours 

Use an immersion blender to blend the soup.

Add reserved mushrooms back in and stir well. 

Serve or use in recipes as directed.

Use your homemade cream of mushroom soup in...

Green Bean Casserole

Chickpea Broccoli Rice Casserole

Slow Cooker Potato Soup

Yield: 12

Cream of Mushroom Soup

Cream of Mushroom Soup

Instant pot cream of mushroom soup: You can make preservative-free versions of your favorite cream of whatever soups at home in no time!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 24 ounces baby portabella mushrooms, sliced
  • 1 onion, sliced
  • 1/4 cup butter
  • 1 tablespoon apple cider vinegar
  • 1/4 cup gluten-free flour
  • 5 cups vegetable broth
  • 2 teaspoons thyme
  • 1 tablespoon minced garlic
  • 1 tablespoon salt
  • 1 cup heavy cream

Instructions

Use the saute mode on high to melt butter.

Add mushrooms and stir to coat.

Cook for 5 minutes.

Add vinegar.

Cook for 5 more minutes.

Reserve about a cup of mushrooms, set aside.

Add onions and cook for about 5 minutes. 

Add flour and coat mushrooms and onions.

Add broth, thyme,  and garlic.

Stir and switch to high pressure for 5 minutes. 

Quick-release when finished.

Use an immersion blender to blend the soup.

Add reserved mushrooms back in and stir well. 

Serve or use in recipes as directed.

© Kristi
Cuisine: American / Category: instant pot

Tikka Masala Mash Pie

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Tikka Masala Mash Pie

Tikka Masala Mash Pie is a dream creation of sorts. I was having a conversation with Mr. Meaty on our way to Costco and I dreamed up a dish...Tikka Masala Pot Pie or Shepherd's Pie. My first thought was to put it all inside a samosa shell. But I decided that, while delicious, was a little much on the carbtastic side for a weeknight for me. Maybe for Sunday dinner later. 

So, I went with Shepherd's pie style instead. 

I'm offering this baby in several versions. My personal favorite is paneer tikka with Bombay potato mash. But if you're keto, you'll want to try the chicken tikka a la Two Sleevers with cauliflower mash. It's fantastic, too, but, of course, not vegetarian. 🙂 Whatever meal plan you follow, enjoy, and eat heartily!

You can also use the fabulous butter chickpeas recipe from my new cookbook. Or, if you have leftover turkey from thanksgiving, use it up instead of chicken by making Turkey Tikka Masala with Urvashi's Tikka Masala recipe.

If you have leftover mashed potatoes, use those, too. It's a great way to use leftovers without getting tired of the same old flavors. And if you're looking for more uses for leftovers, check out this Thanksgiving leftovers post!

So, the end result of my dream is a Tikka Masala Mash Pie, which is a Shepherd's pie style pie, a tikka topped with Bombay potato mash. It has turkey, chicken, paneer and chickpea options.

Check Out My New Cookbook...

You can find more recipes like Butter Chickpeas in my new cookbook. Whether you are a dedicated vegan, a moderate vegetarian, or just a weekend herbivore, The Super Easy Vegetarian Slow Cooker Cookbook is your simple source for recipes that fit into your busy life. With 115 delicious, hands-off recipes, it proves you can spend minutes in the kitchen and still have a delicious end result.

The Super Easy Vegetarian Slow Cooker Cookbook is filled with simple dishes that involve no pre-cooking and that rarely exceed 10 minutes of prep time. Simply load your slow cooker (or Instant Pot) with raw ingredients, go about your day, and return to a ready-to-serve meal.

Tikka Masala Mash Pie

Serves 8

Ingredients

Tikka

Chicken Tikka Masala OR

Butter Chickpeas recipe from Super Easy Vegetarian Slow Cooker (recipe card below) OR

*Turkey Tikka Masala use turkey in place of chicken OR

Paneer Tikka use 6 ounces Paneer in place of chicken in the Tikka Masala

Bombay Mash

4 Yukon gold potatoes, cubed OR 1 Cauliflower

1/2 tablespoon lemon juice

1/2 tablespoon garam masala

1/2 tablespoon coriander

1 tablespoon cumin

1/4 teaspoon cayenne

1/4 teaspoon turmeric

1/4 teaspoon garlic powder

1/2 tablespoon dried fenugreek 

1/2 tablespoon ginger paste

1/4 teaspoon amchur (dried mango powder, optional)

1/4 teaspoon chaat masala (optional)

1/2 teaspoon salt

1 teaspoon sesame oil

2 small carrots, diced small

1/2 green pepper, diced small

1/2 cup peas

1/2 cup heavy cream

Fresh cilantro and naan for serving.

Sunday samosa pot pie option

2 cups maida flour (or gluten-free flour)

2 tablespoons oil

1/4 teaspoon salt

1/2 cup water

Bombay Potato Mash

Method

Bake potato or cauliflower for 1 hour at 350 degrees Fahrenheit with remaining ingredients except for carrots, pepper, peas, and cream. 

Mash.

Add cream.

Parboil carrots and bell pepper for 5 minutes.

Stir carrots, bell pepper, and peas into the mash.

Layer tikka in serving dish. 

Top with mash.

Broil on high in the oven for about 5 minutes. 

Garnish with cilantro if desired and serve with naan. 

Tikka Masala Mash Pie Bowl

For Sunday pot pie, mix flour with oil until it looks like breadcrumbs. Add water and knead into a firm dough. Add a bit more water if needed. Roll out dough to the size of your pot or pie dish.

For bubbly samosa crust, fry in hot oil until golden brown and bubbly. Then place the fried crust on top of your pie. Alternatively, you can place the raw dough on top and bake the whole pie at 400 degrees Fahrenheit for 20 to 25 minutes. It won't be bubbly, but there is less risk of breakage.

Turkey and Sauce

*For leftover turkey and mashed potatoes method. Prepare masala sauce in blender. Mix turkey with masala sauce in your dish (I use a cast iron pot), skip marinade and add about 1/2 to a cup of cream or yogurt to the sauce instead.

Add the previously cooked mash on top with the carrots and all. Bake at 350 degrees Fahrenheit for 30 minutes. Switch to broil for 5 minutes to brown the top of the potatoes. 

Serve.
Turkey sauced

The Super Easy Vegetarian Slow Cooker Cookbook

Want more vegetarian and vegan recipes you'll love? Check out my first cookbook! I'm so excited about it and I hope you'll love it. You can find more information about it right HERE.

The Indian Butter Chickpeas featured below and as an option in this Tikka Mash Pie is just one of 115+ yummy vegetarian recipes in the cookbook!

Butter Chickpeas
Butter Chickpeas Recipe 1

Butter Chickpeas Recipe 2

Recipe card

Print Recipe

Tikka Mash Pie

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Cuisine: Indian
Cost: 5

Equipment

  • pressure cooker
  • blender
  • slow cooker

Ingredients

  • 1 recipe Chicken Tikka Masala OR Turkey Tikka Masala
  • 1 recipe Butter Chickpeas, proceed as directed otherwise. OR
  • 1 recipe Paneer Tikka Masala use 6 ounces Paneer in place of chicken in the tikka masala recipe, proceed as directed otherwise.

Bombay Potatoes OR Bombay Cauliflower Mash

  • 4 Yukon gold potatoes, cubed and baked OR
  • 1/4 whole Cauliflower
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon garam masala
  • 1/2 tablespoon coriander
  • 1 tablespoon cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 1 tablespoon ginger paste
  • 1/2 teaspoon amchur (dried mango powder, optional)
  • 1/4 teaspoon chaat masala (optional)
  • 1/2 teaspoon salt
  • 2 teaspoon sesame oil
  • 2 small carrots, diced small
  • 1/2 green pepper, diced small
  • 1/2 cup peas
  • 1/2 cup heavy cream (optional)
  • fresh cilantro and naan, for serving

Instructions

  • Bake potato or cauliflower for 1 hour at 350 with remaining ingredients except carrots, pepper, peas and cream. 
  •  Mash. Add cream.
  • Parboil carrots and bell pepper for about 5 minutes.
  • Stir in carrots, bell pepper and peas.
  • Layer tikka in serving dish. Top with mash.
  • Broil on high in oven for about 5 minutes. 
  • Garnish with cilantro if desired and serve with naan. 
  • For Sunday pot pie, mix flour with oil until it looks like breadcrumbs. Add water and knead into a firm dough.
    Add a bit more water if needed. Roll out dough to the size of your pot or pie dish. For bubbly samosa crust, fry in hot oil until golden brown and bubbly. Then place the fried crust on top of your pie. Alternatively, you can place the raw dough on top and bake the whole pie at 400 degrees Fahrenheit for 20 to 25 minutes. It won't be bubbly, but there is less risk of breakage.

 

 

Squash Casserole

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Squash Casserole

Squash casserole may not be something you've had on your dinner table unless you grew up in the south. Mr. Meaty introduced me to squash casserole not long after we were married. I didn't grow up down here really. I'm from everywhere and nowhere as my dad worked for the Air Force and we moved around quite a bit. 

OG squash casserole is a tasty concoction of onions, cheddar cheese, sour cream and, of course, yellow squash. Neither Mr. Meaty nor I are really fans of yellow squash. It's usually watery and bland and not that exciting. But, throw those beauties into squash casserole and we're big fans. 

I decided to tinker with perfection when we had four squash in our Misfits Market box recently. I thought, hey, I'll add an extra kick of flavor, why not? So, I added a bit of curry. If you want traditional cheesy and still delicious southern squash casserole, just leave out the curry and you're good!

I loved the curry flavor, Mr. Meaty liked it but said he nostalgically prefers the traditional casserole. You do you. I've listed the curry as an optional ingredient. I think you could add just about any of your favorite spices in that slot, too. Taco seasoning could be fantastic. 

Squash Casserole

Ingredients

1 tablespoon avocado oil

4 yellow squash, sliced into rounds

1 onion, sliced

1 cup shredded cheddar cheese

1/2 cup sour cream or yogurt

2 tablespoons curry powder (optional)

Salt to taste

3/4 cup gluten-free breadcrumbs

Squash and Onions

Method

Saute squash and onion in oil for about 10 minutes to soften before baking.

Mix cheese, sour cream, and spices in a small bowl.

Add squash mixture to a greased 13 x 9 baking pan and mix in sour cream mixture.

Top with breadcrumbs.

Bake at 350° Fahrenheit for 20-30 minutes until bubbly and browned on top.

Squash Casserole Sauce

Yield: 12

Curry Squash Casserole

Curry Squash Casserole

Squash casserole is a tasty concoction of onions, cheddar cheese, sour cream, and yellow squash. We're not big yellow squash fans, except in this casserole.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 tablespoon avocado oil
  • 4 yellow squash, sliced into rounds
  • 1 onion, sliced
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream or yogurt
  • 2 tablespoons curry powder (optional)
  • Salt to taste
  • 3/4 cup gluten-free breadcrumbs

Instructions

  1. Saute squash and onion in oil for about 10 minutes to soften before baking.
  2. Mix cheese, sour cream and spices in a small bowl.
  3. Add squash mixture to a greased 13 x 9 baking pan and mix in sour cream mixture.
  4. Top with breadcrumbs.
  5. Bake at 350° Fahrenheit for 20-30 minutes until bubbly and browned on top.
© Kristi
Cuisine: American / Category: vegetarian

Clam Potato Chowder

By

Clam Potato Chowder

Clam potato chowder isn't something I ever thought I'd make. I'm not fond of clams at all. But, you know, I have kids. And they like things. Small Fry, as it turns out, loves clams. Mr. Meaty also loves clam chowder. Tall Fry and I do not love clam chowder. So, this creamy clam potato chowder is light on clams and heavy on potatoes and bacon. We like potatoes and bacon. Next time I might even add corn.

The secret for Tall Fry and I is to pump up the vegetables and creamy chowder of it all and use the clams as more of a flavoring. So, rather than a traditional clam chowder, I've made a clam potato chowder instead.

Clam Potato Chowder

Ingredients

4 slices bacon, chopped fine

2 onions, chopped fine

1/3 cup gluten-free flour

3 cups water

1 quart vegetable broth

2 pounds potatoes, cut into 1/2-inch pieces

1 bay leaf

1 teaspoon fresh thyme, minced (or 1/4 teaspoon dried)

2 (6.5-ounce) cans clams

1 cup heavy cream

2 tablespoons minced fresh parsley (or 2 teaspoons dried)

salt and pepper

Clam Potato Chowder Dutch Oven

Dutch Oven Method

Add bacon to Dutch oven over medium heat. Cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.

Add onion and cook  5 to 7 minutes. 

Stir in flour and cook for about 1 minute.

Add water and broth to Dutch oven, stir to remove any lumps and scrape up any browned bits.

Add thyme, potatoes and bay leaf.

Bring to simmer and cook for about 25 minutes or until potatoes are tender.

Discard bay leaf.

Stir in clams, cream, cooked bacon, and parsley. 

Heat through about 1 minute.

Salt and pepper to taste.

Serve.

Instant Pot Method

Use saute mode on medium. Add bacon, cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.

Add onion and cook  5 to 7 minutes. 

Stir in flour and cook for about 1 minute.

Add water and broth to instant pot, stir to remove any lumps and scrape up any browned bits.

Add thyme, potatoes and bay leaf.

Cook on high pressure for 10 minutes, allow pressure to release naturally.

Discard bay leaf.

Stir in clams, cream, cooked bacon, and parsley. 

Heat through about 1 minute on saute mode, medium.

Salt and pepper to taste.

Serve.

Clam Potato Chowder
Print Recipe

Clam Potato Chowder

This creamy clam potato chowder is light on clams and heavy on potatoes and bacon. We like potatoes and bacon. Next time I might even add corn.
Course: Soup
Cuisine: American
Keyword: bacon, chowder, clam, potato, soup

Equipment

  • instant pot
  • dutch oven

Notes

4 slices bacon, chopped fine
2 onions, chopped fine
1/3 cup gluten-free flour
3 cups water
1 quart vegetable broth
2 pounds potatoes, cut into 1/2-inch pieces
1 bay leaf
1 teaspoon fresh thyme, minced (or 1/4 teaspoon dried)
2 (6.5-ounce) cans clams
1 cup heavy cream
2 tablespoons minced fresh parsley (or 2 teaspoons dried)
salt and pepper
 

Dutch Oven Method

Add bacon to Dutch oven over medium heat. Cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.
Add onion and cook  5 to 7 minutes. 
Stir in flour and cook for about 1 minute.
Add water and broth to Dutch oven, stir to remove any lumps and scrape up any browned bits.
Add thyme, potatoes and bay leaf.
Bring to simmer and cook for about 25 minutes or until potatoes are tender.
Discard bay leaf.
Stir in clams, cream, cooked bacon, and parsley. 
Heat through about 1 minute.
Salt and pepper to taste.
Serve.

Instant Pot Method

Use saute mode on medium. Add bacon, cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.
Add onion and cook  5 to 7 minutes. 
Stir in flour and cook for about 1 minute.
Add water and broth to Dutch oven, stir to remove any lumps and scrape up any browned bits.
Add thyme, potatoes and bay leaf.
Cook on high pressure for 10 minutes, allow pressure to release naturally.
Discard bay leaf.
Stir in clams, cream, cooked bacon, and parsley. 
Heat through about 1 minute on saute mode, medium.
Salt and pepper to taste.
Serve.

The Super Easy Vegetarian Slow Cooker Cookbook

By

Fill slow cooker with delicious vegetarian ingredients. Walk away. That simple.

Whether you are a dedicated vegan, a moderate vegetarian, or just a weekend herbivore, The Super Easy Vegetarian Slow Cooker Cookbook is your simple source for recipes that fit into your busy life. With more than 115 delicious, hands-off recipes, it proves you can spend minutes in the kitchen and still have a delicious end result.

 

The Super Easy Vegetarian Slow Cooker Cookbook is filled with simple dishes that involve no pre-cooking and that rarely exceed 10 minutes of prep time. Simply load your slow cooker (or Instant Pot) with raw ingredients, go about your day, and return to a ready-to-serve meal.

A vegetarian slow cooker cookbook this good contains:

  • Clutter-free―You’ll be shocked at how much time you save after you declutter and organize your kitchen.
  • At arm’s length―This slow cooker cookbook has a full list of staple ingredients for your pantry and refrigerator so recipes like Indian Butter Chickpeas and Mushroom and Pepper Fajitas are always ready to go.
  • Homemade ketchup?―The long unanswered question, “Why would I make my own ketchup?” is finally answered in this slow cooker cookbook, along with many other household staples you may never buy again.

Make The Super Easy Vegetarian Slow Cooker Cookbook resource for tasty vegetarian recipes so easy to prepare, they almost make themselves.

Endorsements of The Super Easy Vegetarian Slow Cooker Cookbook...

"Kristi Arnold vanquishes the stress of the 'what’s for dinner' conundrum once and for all with a tempting collection of vegetarian recipes the whole family will be able to enjoy together. From store-cupboard staples to vegetarian versions of kitchen classics like Irish Stew and Butter Chicken, Kristi’s Super Easy Vegetarian Slow Cooker Cookbook has recipes for every occasion. Her friendly writing style and common sense approach make this the perfect cookbook for any busy family, whether they have been vegetarian for years or just want to reduce the amount of meat they eat." 

 
April J Harris
Writer, speaker and founder of AprilJHarris.com
 
 
 

"Kristi gives you all the details and recipes you need to make almost effortless vegetarian food right in your slow cooker. There are recipes for staples like yogurt, how to make your own sourdough starter, and so much more - you need this book!"

 
Kathy Hester
 
Kathy Hester
 
 

Take a peek inside...

Banoffee Bowls
Banoffee Cups Recipe 1
Banoffee Cups Recipe 2
Butter Chickpeas
Indian Butter Chickpeas 1
Indian Butter Chickpeas Recipe 2
Blueberry-Lemon Bread Pudding
Asian Lettuce Wraps
Pizza Dip
White Pizza Dip Recipe
English Brown Sauce
English Brown Sauce Recipe 1
English Brown Sauce Recipe 2
Cuban Lentil Picadillo
Cuban Lentil Picadillo Recipe
Basmati Rice Cereal
Basmati Rice Breakfast Cereal
Samosa Bites Recipe

 

Preorder freebies!!

And, if you PREORDER before the book is officially released. I have some free goodies for you! Just enter your name, email address and receipt number (Amazon calls it an order number) in the boxes. Head to the preorder form at the top of the page to enter your information.

You'll receive instructions on how to get your awesome freebies. Thank you so much to all of you who preorder the book. Preorders are super important for book sales (I'm no expert, but my publisher tells me this) so I'm incredibly grateful for every single order. Thank you!!

Baby Steps Clean Eating

Cooking with Essential Oils

Here are the freebies you'll receive:

  • Baby Steps to Clean, Healthy Eating mini ebook

  • Cooking with Essential Oils mini ebook &

  • Cooking with Essential Oils printable

  • Converting fresh herbs to dry herbs printable

If you haven't preordered yet and would like to, please head HERE to learn more about the cookbook and order.

Don't see the preorder form above? Head HERE to enter your email and shoot me an email with the receipt information at [email protected]

Vegetarian Slow Cooker Cover

20+ Vegetarian Thanksgiving Menu Recipes

By

Stuffed Squash
It's time for my vegetarian Thanksgiving menu. Wow. Seriously? It's almost Thanksgiving? How on Earth did that happen? It was just Halloween. OK, OK, I can do this. I have green beans and mushrooms. I. Can. Do. This.

Wait...you need some help, too? Oh good, I'm not the only one. Here's a quick vegetarian Thanksgiving menu for you to use this year if you're like me and it snuck up on you.

Also, check out my tips on not going completely insane in the kitchen this Thanksgiving. Since we've got two weeks, you could stretch it out and have a rest day in between each prep day. We can do this.

I have to pre-explain one of my main dishes. And the one I'll for sure make this year. It's lasagna. Yes, I know it's probably not the one you'll make. You'll make the stuffed acorn squash maybe? It's cool, I understand. I might make that, too.

We'll have 10 people. We're even making a real turkey this year for the meatatarians. Gasp. But, growing up, we always had cheese lasagna. So, I'm nostalgic and I make it for most years. Sometimes with lentils or some sort of beefy stand-in, sometimes just good ole cheese.

It's odd. But to me, the first holiday lasagna of the year rings in the holiday season as nothing else will.

Vegetarian Thanksgiving Menu

Main Dish

Stuffed Acorn Squash 

Check out this great holiday centerpiece recipe, Vegan Stuffed Acorn Squash. It's filled with delicious quinoa, lentils and yummy spices for a true celebration of flavor.

Maple Glazed Turkey Roast 

Maple and Dijon mustard pair up in a delicious holiday glaze that is absolutely fabulous on this vegetarian "turkey" roast.

Lasagna 

Stay with me. This is our family tradition, I know, it's a little different. We do lasagna for Thanksgiving and Christmas because my sister and I became vegetarians in an era when it wasn't really a thing to have faux turkey in the grocery. So, my mom made delicious lasagna for us and we love it and now it's nostalgic and we still make it alongside the cool acorn squash fancy adult dishes.

Side Dishes

Butternut Squash Quinoa Stuffing 

A vegan, gluten-free Thanksgiving side that can hold its own as a main, Butternut Squash Quinoa Stuffing is filled with butternut squash, cranberries, and walnuts.

Fresh Green Bean Casserole

Hello! It's full of deliciousness and none of the junk. Homemade cream of mushroom soup, fresh green beans, and crunchy French fried onions. Bring on the big plates.

Best Cranberry Sauce Ever

Canned cranberry sauce is chock full of high fructose corn syrup and other nasty stuff. So make your own delicious homemade sauce!

Creamy Herb Mashed Potatoes

I use red potatoes along with cream cheese and herbs, but this recipe works great with creamers or goldens, too.

Sweet Potato Crisp 

Sweet potato crisp is a little creation of delicious sweet potato slices topped with a crumble of oats, brown sugar, cinnamon, nutmeg, ginger, and butter.

Pea Salad

Just leave out the bacon or replace it with black forest bacon in this delicious blend of fresh peas, cheddar, red onion, and dressing.

Caramelized Brussels Sprouts 

This caramelized Brussels sprouts recipe made me an addict! And my daughter loves them, too. Yum! She calls them "Candy Cabbages." Cutie. 🙂

Vegan Sausage Balls

I'll be honest, I've never actually had real sausage balls and I didn't know they were a holiday treat until I started noticing the post was popular around Thanksgiving and Christmas. So, I asked around, and apparently it's a popular appetizer for holiday gatherings. I learned something from you guys visiting my site! 🙂 These tasty little vegetarian or vegan sausage balls are easy to whip up with Bisquick, (dairy-free) cheese and meatless crumbles. Give it a try.

Desserts

Pumpkin Custard 

Maybe you don't know this, but I LOVE pumpkin. My husband's not a huge fan. When he first tasted Paleo pumpkin custard, he went for seconds! Of pumpkin! HUGE hit!

Pumpkin Cream Cheese Pie 

Here is a tasty Pumpkin Cream Cheese Pie recipe for your family's dessert table that requires no can of evaporated milk. Win! If you have fresh pumpkin, you can make this pie with no can at all.

Paleo Sweet Potato Pecan Pie

This Paleo sweet potato pecan pie recipe is custardy, sweet, tasty, and has a cookie crumb/pecan crust that is absolutely perfect. Perfect for dessert or a snack!

Pumpkin Walnut Bread 

This is one of our all-time faves. Vegan Pumpkin Walnut Bread made moist through the inclusion of a can of coconut milk and you can make it either with or without the walnuts. Yum. I have the oven-baking and bread machine instructions for you. 

Pumpkin Cream Cheese Muffins 

Oh my gosh. This is one of those recipes that I originally made way back in the early days of blogging and I sorta (gasp) forgot about it. I made them again recently for a scouts Halloween party and they are fabulous. We make them gluten-free, but you can make them with all-purpose flour if you like. And pumpkin cream cheese muffins are such an amazing surprise. I love bringing these to parties and seeing the joy on friends' faces. Plus, they're delicious!

Caribou-Poached Pears Recipe 

Caribou-poached pears are a delicious mixture of cranberry juice and fall spices. It's a dessert worthy of holiday dinners, but simple enough for every day.

Pumpkin Spice Latte Syrup

This syrup is fantastic, you guys. It's wonderful in lattes, cheesecake, ice cream. You need to make it for all the things. You definitely won't miss the store-bought kind once you make this syrup.

Leftover Meals

Thanksgiving Salad 

Thanksgiving salad is the perfect way to enjoy leftovers. After a day of culinary debauchery, we take a break and have our leftovers mixed into a green leafy salad.

'Turkey' Mac 

Vegetarian Turkey Mac and Cheese is a simple dish using leftover Turk'y Roast, carrots and roasted onions, with cheese and pumpkin puree for the sauce.

'Turkey' Sweet Potato Quesadillas 

Delicious turkey sweet potato quesadillas with sweet potatoes, onion and garlic. Serve them up with cranberry sauce as a dip for your post-holiday leftovers.

Stone Fruit Empanadas (made with cranberry sauce)

These are a real treat. Slide a pat of cream cheese in for an extra layer of fantastic flavor. 

Check out 40 Recipes for Thanksgiving Leftovers for more ideas!

You can use these ideas with vegetarian or meaty leftovers. Go for it!

Stuffed Squash

Stuffed Squash

Btrnut Quinoa Stuffing

Green Bean Casserole

Cranberry Sauce

Mashed Potatoes

Pumpkin Walnut Bread

The Super Easy Vegetarian Slow Cooker Cookbook

Want more vegetarian and vegan recipes you'll love? Check out my first cookbook! I'm so excited about it and I hope you'll love it. You can find more information about it right HERE. Or you can buy it through the Amazon link below.

Cozy fall flavor recipes

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Fall flavors are one of the best parts of the season. Who loves fall? I do and I love fall flavors. Fall is definitely my favorite season and its flavors are probably my favorite. Pumpkin, carrots, cauliflower, Brussels sprouts, sweet potatoes, apples and broccoli are in season.

Yum! If you love fall flavors as I do, you may enjoy a few of these fall recipes. You can also enjoy seasonal tomatoes and beets this season just to name a few of the fall's bountiful delicious fall fruits and veggies.

Whether savory or sweet, these tasty fall treats are sure to be a hit in your house this season and, since the ingredients are readily available, it'll be great for your wallet, too.

Fall Fruits and Vegetables

Here are a few of my FALL favorites...

Turnips and Carrots

Chickpea Root Vegetable Stew

Carrots

Carrot Cake

Carrot Pancakes

Carrot Spice Muffins

Guinness Beef Stew with Carrots

Carrot Fries (20 Veggie Fries Recipes)

Cauliflower

Curry Roasted Cauliflower Soup

Moroccan Roasted Cauliflower

Cheesy Roasted Cauliflower Quinoa

Sneaky Veggie-Filled Mac and Cheese

Vegan Aloo Gobi

Fathead Pizza

Loaded Baked Potato Soup

Brussels Sprouts

Candy Brussels Sprouts

Pumpkin

Pumpkin Spice Syrup (for making Pumpkin Spice Lattes)

Pumpkin Alfredo

Pumpkin Custard

Vegan Pumpkin Pie Quinoa

Chewy Vegan Pumpkin Cranberry Granola Bars

Pumpkin Baking Portions

Whole Wheat Pumpkin Waffles

Pumpkin Pie Push Pops 

Pumpkin Cream Cheese Pie

Pumpkin Cheesecake

Pumpkin Biscuits

Pumpkin Walnut Bread

Pumpkin Cream Cheese Muffins

Sweet Potatoes

Pumpkin Sweet Potato Cupcakes

"Turkey" Sweet Potato Quesadillas

Squash & Sweet Potato Lasagna

Vegan Sweet Potato Mac & Cheese

Thanksgiving Salad

Vegan Fried Sweet Potato Skins

Sweet Potato Crisp

Sweet Potato Chips

Apples

Homemade Applesauce

Apple Pie Oatmeal

Apple Chips

Broccoli

Paleo Broccoli Beef

Chickpea Broccoli Rice Casserole

Thai-Style Broccoli Salad

What are your favorite fall flavor recipes? Please share your family's recipes in the comments.

Healthy Fall Food Recipes

Halloween Party Snacks

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halloween snacks

We love Halloween. We often host a kids' party on Halloween weekend complete with fun snacks and games. This year is no different. As I'm planning my Halloween party snacks, I thought to myself, I should share these with you guys.

Spiderweb Seven Layer Dip

Spiderweb Seven-Layer Dip

Seven-layer dip is one of my go-to party foods. It's pretty simple, really. Refried (or just mashed) beans mixed with taco seasoning, guacamole, sour cream or yogurt, cheese, olives, salsa, and green onions. In this version, you'll want to put the sour cream on top in rings and then drag a knife through it every inch or so to make it into a spider web. You can make spiders out of black olives. Or, buy some little spiders from a party shop if you like.

Bloody Hot Dog Fingers

Make these with either veggie dogs or hot dogs. Cut the dogs in half and slice out fingernails and knuckle lines. Then add a bit of ketchup for bloodiness. Delish. Don't do dogs? Do the same technique with baby carrots!

making hot dog bloody fingers

cutie jackolanterns

Clementine Jack-O-Lanterns

Those cute little clementines (tiny oranges as my kids call them) that the kids like? Take a sharpie and draw jack-o-lantern faces on them and pile them up on a platter or in a bowl for the kids to peel and eat at the party.

deviled eyeballs

Deviled Eyeballs

Just make deviled eggs mostly as usual, but add a bit of guacamole to the mixture. Then use either thinly sliced pimento or paprika and a bit of mayo to make bloodshot squiggles. Slice olives and place them atop the center of the eggs to complete the eyeball look.

Apple Cider

Once all the snacks are ready I just throw some apple juice with sliced oranges and cinnamon sticks in the slow cooker so the kids stay nice and warm. Once the kids go home, Mr. Meaty and I add vodka to our mugs and call it a night!

Halloween Lunch

Halloween Lunch Boxes

Don't forget to keep it spooky in your kiddos lunch boxes on Halloween (or if you're feeling frisky the whole week). I like to do ghostly cheese sticks and guacamole (I used blueberries for the eyes and mouth) and carrot stick witches fingers. I've seen some great lunchboxes on Instagram with bat and mummy wrapping sandwiches. Have fun with it. 

Carrot Witches Fingers

Try a few of these ideas from other bloggers, too.

Baby Carrot Jack-o-Lantern

Tombstone Taco Dip

Veggie Skeleton

Witch Brooms

Chickpea Root Vegetable Stew

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Chickpea Root Vegetable Stew

Chickpea root vegetable stew is a beautiful creation I stumbled upon by accident when the kids were home with the sniffles. They needed something warm, soothing and nutritious. So, I rummaged through our pantry and crisper. Chickpea root vegetable stew is the result. And wow, it is fantastic. We'll be enjoying this again.

This stew is the perfect stick-to-your-ribs sooth your sickies meal. It's also a great amalgamation of fall flavors. I love using root vegetables in a stew, it's a great way to experiment with the different varieties.

The kiddos didn't remember having parsnips previously, so they asked about the "white carrots." One out of two kids enjoyed them. I'm not sure why the other kid didn't like the parsnips since they took on the taste of the broth, which she loved. *shrug* Kids are funny sometimes. 

I intended to add rice noodles in at the end, but the stew looked so lovely and nourishing when finished that I forgot.  However, I don't think the noodles were necessary. If you want noodles or rice, toss in whichever starch you like already cooked. Or, add the raw version and cook it on saute mode for another 15 to 30 minutes until the starch is tender.

Chickpea Root Vegetable Stew

Ingredients

1 1/2 cups chickpeas, dried

1 quart vegetable broth

1 quart water

2 parsnips, sliced into coins

2 carrots, sliced into coins

4 potatoes, cubed (peels on)

1/4 cup Italian seasoning

2 tablespoons coconut aminos (or soy sauce)

2 tablespoons apple cider vinegar

2 prunes, diced small

chives, for serving

Instant Pot Method

Place all ingredients, except chives, in the pot. 

Cook on high pressure for 22 minutes and allow pressure to release naturally.

Serve topped with chives.

Slow Cooker Method

Place all ingredients, except chives, in the crock.

Cook on low for 6 hours.  

Serve topped with chives.

Looking for another sick day soup? Try our Paleo chicken noodle soup.

Print Recipe

Chickpea Root Vegetable Stew

Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Main Course, Soup

Equipment

  • pressure cooker
  • slow cooker

Ingredients

  • 1 1/2 cups chickpeas, dried
  • 1 quart 1 quart vegetable broth
  • 1 quart water
  • 2 medium parsnips, sliced into coins
  • 2 medium carrots, sliced into coins
  • 4 medium potatoes, cubed (peels on)
  • 1/4 cup Italian seasoning
  • 2 tablespoons coconut aminos (or soy sauce)
  • 2 tablespoons apple cider vinegar
  • 2 2 prunes, diced small
  • chives, for serving

Instructions

Instant Pot Method

  • Place all ingredients, except chives, in the pot. 
  • Cook on high pressure for 22 minutes and allow pressure to release naturally.
  • Serve topped with chives.

Slow Cooker Method

  • Place all ingredients, except chives, in the crock.
  • Cook on low for 6 hours.  
  • Serve topped with chives.

Chickpea Root Vegetable Stew #instantpot #slowcooker

English Ginger Biscuits

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Gluten-Free English Ginger BiscuitsIf you're a fan of British Bake Off or you've just watched the Downton Abbey movie, English Ginger Biscuits might be on your mind lately. The girls and I are huge Bake Off fans and have been following along this season as well. I haven't yet seen the movie, but enjoyed the Downton Abbey series, so today I lift my tea cup in homage to both shows with these English Ginger Biscuits from the Great British Bake Off Big Book of Baking. 

We fell in love with ginger biscuits on the train in England and absolutely had to learn to make them ourselves when we came back home. This recipe is absolutely fantastic served with a cup of PG Tips English Breakfast Tea. I think the real treat of these cookies, err, biscuits is the double ginger. Having both ground and fresh ginger in the mix makes them super gingery, but not overly spicy. And the cinnamon sugar is fabulous. 

English Ginger Biscuits

Ingredients

1.5 inches fresh ginger, grated

6 tablespoons butter, diced

1/4 cup molasses

350 grams gluten-free flour

1 1/2 tablespoons baking powder

1 1/4 teaspoons salt

1 teaspoon baking soda

1 tablespoon ground ginger

240 grams cinnamon sugar,* divided

1 medium egg, room temperature, beaten

1-2 baking sheets

silpat(s)

*Place a cinnamon stick in 250 grams of sugar and leave to infuse for a couple of days or, if needed immediately, mix about 1 teaspoon of ground cinnamon into the sugar instead. 

Method

Preheat oven to 325 degrees Fahrenheit.

Measure 2 rounded teaspoons of the fresh ginger into a small pan.

Add butter and molasses, melt gently over low heat, stirring until smooth. Set aside to cool.

Sift flour, salt, baking soda, ground ginger, 200 grams of the cinnamon sugar and mix well.

Make a well in the center of the dry mixture and add the egg and melted mixture to the well.

Mix together ingredients with your hands. Form a dough. 

Roll the dough into about 25 walnut-sized balls. 

Arrange on baking sheets. Flatten. 

Sprinkle with remaining cinnamon sugar.

Bake for 14 to 16 minutes at 325 degrees Fahrenheit until the cookies are slightly darker around the edges. 

Let cool for about 5 minutes on the pans before transferring to a wire rack. When cold, store in an airtight container for about 5 days, if they make it that long.

Looking for more English treats? Check out our scones!

Ginger Biscuits
Print Recipe

English Ginger Biscuits

Tea time? Try some English ginger biscuits filled with fresh and ground ginger plus cinnamon sugar at the next watch party for your fave English show.
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Dessert
Cuisine: British
Keyword: Biscuits, Cookies, Ginger, Tea
Servings: 25 cookies

Equipment

  • 1-2 baking sheets
  • 1-2 slipats

Ingredients

  • 1 1/2 inches fresh ginger, grated
  • 6 tablespoons butter, diced
  • 1/4 cup molasses
  • 350 grams gluten-free flour
  • 1/2 tablespoons tablespoons baking powder
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 240 grams cinnamon sugar,* divided *Place a cinnamon stick in 250 grams of sugar and leave to infuse for a couple of days or, if needed immediately, mix about 1 teaspoon of ground cinnamon into the sugar instead. 
  • 1 medium egg, room temperature, beaten

Instructions

  • Preheat oven to 325 degrees Fahrenheit.
  • Measure 2 rounded teaspoons of the fresh ginger into a small pan.
  • Add butter and molasses, melt gently over low heat, stirring until smooth. Set aside to cool.
  • Sift flour, salt, baking soda, ground ginger, 200 grams of the cinnamon sugar and mix well.
  • Make a well in the center of the dry mixture and add the egg and melted mixture to the well.
  • Mix together ingredients with your hands. Form a dough. 
  • Roll the dough into about 25 walnut-sized balls. 
  • Arrange on baking sheets. Flatten. 
  • Sprinkle with remaining cinnamon sugar.
  • Bake for 14 to 16 minutes at 325 degrees Fahrenheit until the cookies are slightly darker around the edges. 
  • Let cool for about 5 minutes on the pans before transferring to a wire rack. When cold, store in an airtight container for about 5 days, if they make it that long.

Gluten-Free English Ginger Biscuits

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