The Planted Kitchen

Vegan Cheesy Chili Mac

Nov
15

You guys! This cheesy chili mac reminds me so much of Hamburger Helper! Only without the meat. I’ve had this one on the back burner for a while because I was trying to wait until the holidays were over. But you know what? I couldn’t hold out anymore. Plus everyone needs comfort food sometimes and this is the epitome of comfort food. Plus it’s easy to make and will feed the whole family!

Matt said he had high expectations for this recipe. I knew he did because when we were in college he was a chili mac connoisseur.

I let him taste it before I did. I watched his facial expression as he took a bite with bated breath. When he closed his eyes and just said “mmmmmm” through a mouthful of food I knew I had a winner.

His verdict? “This is the best chili mac ever.” And trust me, when I make something he doesn’t like he lets me know in an ever so gentle way by saying, “let’s not make that again.”

On another note, I cannot believe Thanksgiving is next week. It’s just crazy to me because I feel like yesterday it was the beginning of the year. Does anyone else feel like that? I feel like time just keeps going by faster and faster the older I get. Before I know it, it’ll be Thanksgiving next year!

Speaking of Thanksgiving, I’m hosting it at my house for the first time this year and I’m a little nervous. I’ve started to put together my menu and I’m going to schedule everything out so that it’ll be ready in a timely manner. I’ve just never done anything of this scale before. Does anyone else has any tips for this Thanksgiving rookie??

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Vegan Cheesy Chili Mac

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Whitney

Ingredients

  • 1 tbsp Olive Oil (or veggie broth if avoiding oil)
  • 1/2 Chopped White Onion
  • 4 cloves Minced Garlic
  • 16 oz Gluten Free Macaroni Noodles
  • 1 can Fire Roasted Diced Tomatoes Don't Drain
  • 1 can Chili Beans Don't Drain
  • 1 tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 1/2 tsp Cumin
  • 1/2 batch Cashew Queso
  • Salt to Taste
  • Pepper to Taste

Instructions

  1. Cook macaroni according to package in a large pot.

  2. While the macaroni is cooking, saute onions and garlic in olive oil (or veggie broth) in a large pan until onions become slightly translucent.


  3. Once the garlic and onions are cooked, add chili beans, diced tomatoes, and spices and simmer until most of the liquid is gone (I do like to leave a little liquid), stirring occasionally so it doesn't burn.

  4. While the bean and tomato mixture is cooking, make cashew queso.

  5. When everything is done cooking, strain macaroni and place back into the large pot. Add bean and tomato mixture and half of the cashew queso, mix and serve hot. 

 

Rosemary Pumpkin Potato Soup

Sep
18

pumpkin, gluten free, vegan, plant based, soup, slow cooker

I love fall. Even thought it’s still in the 90’s here in Texas and won’t cool off until October,if we’re lucky. I just love all of the fall flavors and the fact the the holidays are right around the corner. It’s also Matt’s favorite time of year because football is on TV. He also happens to love foods involving pumpkin, especially pumpkin pie. Since he was diagnosed with Celiac disease almost two years ago, I promised him I’d make him a pumpkin pie. So a pumpkin pie he shall get. I really don’t mind though because I love baking. It’s one of the ways I relieve stress. So it’s a win-win for both Matt and I because Matt gets a lot of baked goods to eat and I get to relieve my stress.

I didn’t realize how difficult gluten free cooking and baking would be. Actually, cooking isn’t all that bad, but baking can get interesting because all of the flours act differently so it’s hit-or-miss for sure. I think I’ve found a good rhythm, for now at least. I haven’t tried to make a homemade pie crust yet, but that’s definitely on my to-do list because the less processed food I eat, the better. I have a lot of things on my to-cook list. It’s never-ending.

Anyway, I’m excited for all things fall and fall flavored! I really cannot get enough of apple cinnamon foods this time of year. I do like pumpkin too, but I get pumpkined out pretty easily. That being said, this rosemary pumpkin potato soup I could eat a million bowls of. It’s a savory, filling soup that tastes just like fall. Most people think of pumpkin as being sweet because it usually is in sweet recipes. But it’s actually in the squash family and if you eat it plain it’s not really that sweet. I do like to eat (or drink) sweet pumpkin recipes sometimes too, don’t get me wrong. I mean I had a pumpkin spice latte yesterday. But it’s not for me all the time. This soup though. It’s glorious.

If you try this, or any other, recipes of mine, please either tag The Planted Kitchen, or use #theplantedkitchen on social media so I can see! And speaking of social media, please go give my  Facebook Page a like!

4.6 from 5 votes
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Slow Cooker Rosemary Pumpkin Potato Soup

Course Main Course
Prep Time 20 minutes
Servings 4
Author Whitney

Ingredients

  • 5 Russet Potatoes
  • 2 1/2 cups Veggie Broth
  • 2 cups Water
  • 1.5 cups Plant Milk of Choice
  • 1/2-1 can Pureed Pumpkin*
  • 1 White Onion diced
  • 3 cloves Garlic Minced
  • 1 1/2 tsp Dried Rosemary
  • 1/2 cup Gluten Free Oat Flour
  • 1/2 tsp Ground Pepper
  • 1 tsp Salt or to taste

Instructions

  1. Rinse,peel, and cube potatoes and place in slow cooker.

  2. Chop onion and place in slow cooker.

  3. Add pureed pumpkin, garlic, vegetable broth, water, plant milk, oat flour, rosemary, salt, and pepper to slow cooker.

  4. Stir to combine ingredients.

  5. Slow cook on low for 6 hours (high for 4 hours) or until the potato is cooked. Stir occasionally so that the bottom doesn't burn.

  6. Once done, the soup can either be pureed with an immersion blender or left chunky. 

  7. This soup will keep in the refrigerator for 3-4 days. It can also be frozen for up to a month. 

Recipe Notes

*Make sure to get regular pureed pumpkin, not pumpkin pie pumpkin.

Almond Crusted Cauliflower Nuggets

Aug
29

Cauliflower Nuggets

Football is here! I’m so ridiculously excited! I’ve been watching football for as long as I can remember, specifically a college team here in Texas whose colors are orange and white. Football, to me, encompasses everything that is fall. During football season you have pumpkin everything, Halloween, Thanksgiving, Christmas, cooler weather, school starting. It just makes me giddy!.

While watching football, I always like to have some sort of snack because I get hungry about every two hours. I like finger foods because they’re easy to eat while sitting on the couch. I’m a huge of chips and dip, but lately I’ve been wanting something different. Enter almond crusted cauliflower nuggets. These cauliflower nuggets are hubby approved, which is one of the best parts! Any time I can get him to eat more cruciferous vegetables is a win in my book.

Matt is SUPER exited about football too. He literally starts a countdown for the upcoming season the minute the current football season is over. It’s actually a little endearing. I like it though because it’s something we do together. I actually told him when we started dating that I didn’t date anyone who didn’t like football. He immediately started talking about different players and team stats. I knew he was a keeper.

Cauliflower Nuggets

We’re also both super excited about the upcoming holidays. I realize it’s August, but they’ll be here before you know it. In addition to all of the normal holidays, Matt’s birthday is in November so we get to celebrate that too! That also means I get to make him a cake. It’s a win-win for both of us because I love to bake and he loves to eat baked goods. So it works out. Anyway. Cauliflower nuggets.

Cauliflower Nuggets

These cauliflower nuggets are everything I could want in a football finger food. They are small, bite-sized, and oh so delicious and you can dip them in just about any condiment you want! My favorites so far are ketchup and maple dijon mustard. Now I’m making myself hungry! I might actually go make some right now. These nuggets can also be made for lunch or dinner too! They certainly aren’t just for snacking. Goodness no. In fact, I ate them for lunch the other day. I just made some baked french fries to go on the side.

 

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Almond Crusted Cauliflower Nuggets

Servings 4
Author Whitney

Ingredients

  • 2 heads Cauliflower
  • 1 cup Gluten Free Oat Flower
  • 1 1/4 cups Plant Milk of Choice Unsweetened
  • 1/4 tsp Black Pepper
  • 1/2 tsp Sea Salt
  • 1/2 tsp Smoked Paprika
  • 1/2 cup Almond Flour
  • 1/2 cup Roasted Almonds Finely Chopped

Instructions

  1. Preheat oven to 375 degrees fahrenheit.

  2. Cut cauliflower into small florets and set aside.

  3. Mix oat flour, plant milk, black pepper, sea salt, and smoked paprika in a large bowl. Place cauliflower into bowl and mix until the cauliflower is coated. 

  4. In a separate bowl, mix together chopped almonds and almond flour.


  5. One by one, take the cauliflower florets from the oat flour mixture and place in almond flour mixture and coat floret with the mixture. Place coated florets on a cookie sheet lined with parchment paper.

  6. Bake coated cauliflower for 30 minutes, flipping halfway through.

  7. Enjoy hot with condiment of choice.

Vegan Penne Alla Vodka

Aug
18

Since we’ve gotten back from Italy I feel like everything is breaking! My car battery died, our washing machine started acting wonky, the air conditioning in our house leaked ALL OVER the walls, and my dog has this thing where he’s losing fur and we’re not sure if it will grow back or not. And it’s not like shedding. He’s got two bald spots on the back of his hind legs. My poor puppy. I think that’s the thing that’s bothering me the most because everything else can fixed over time, but my poor little guy losing his fur just gets to me. I know in the grand scheme of things that him losing his fur is not a big deal. There are a lot worse things that can happen. I am thankful, especially given recent events both here in the United States and all over the world, that he’s healthy and that Matt and I, and our families and friends, are healthy. I am VERY thankful for that, I just didn’t expect my dog to be losing his fur because I didn’t know that was a thing that could happen. My dogs are like my children. Don’t judge me.

I took him to a dog dermatologist and she said to give him melatonin and fish oil, so hopefully that works. He’s just excited because he gets to take the melatonin with peanut butter. He takes medicine like a champ when there’s peanut butter involved.

I mean, who doesn’t like peanut butter? It’s pretty much the perfect food, aside from avocado. Avocado is actually the perfect food, except when it’s too ripe too eat. Other than that it’s perfection. I could eat it at every meal and never get tired of it.

Anyways, about this penne alla vodka.

Since Matt is Italian, we eat A LOT of pasta. I am very okay with this. When shopping for pasta sauces I get frustrated with the ingredients in a lot of them (aka sugar). I just feel that pasta sauce should be fresh and simple, not to mention flavorful, without all of the added junk. When we were in Italy about a month ago, I was in heaven! Everything was so fresh. So when we got back I was feeling inspired to make some homemade pasta sauces. Matt and I both love penne alla vodka, but it has dairy in it so we never ate it. Until now that is!

This recipe is Matt approved, which says a lot because he’s been eating Italian food in Italy since he was old enough to eat solid foods. That to me is HUGE! He wants to eat it every week now. As always, if you make this recipe, please use #theplantedkitchen on social media so I can see!

5 from 1 vote
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Vegan Penne Alla Vodka

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Whitney

Ingredients

  • 2 tbsp Vegetable Broth
  • 16 Oz Gluten Free Penne (you can use regular penne too)
  • 1/2 White Onion minced
  • 4 cloves Garlic minced
  • 1 Can (14 oz) Diced Tomatoes
  • 1 Can (14 oz) Tomato Sauce
  • 1/4 Cup Vodka unflavored
  • 1/4-1/2 Cup Full Fat Coconut Milk
  • 1 tsp Salt to taste add more or less to taste
  • 1 tsp Ground Black Pepper to taste add more or less to taste
  • 1/4 tsp Red Pepper Flakes

Instructions

  1. Cook pasta according to the back of the package.

  2. Mince onion and fresh garlic cloves (you can use pre-minced garlic if needed). Add vegetable broth, onion, and garlic to a pan and saute until the onions are slightly browned, about 5 minutes. When finished sautéing, add red pepper flakes.

  3. While the onions and garlic are sautéing, add the diced tomatoes and the tomato sauce to a large bowl. Add salt and pepper to the tomatoes and tomato sauce and still until combined.

  4. When the garlic and onions are done, add tomato mixture to the pan and simmer on low-medium heat until the sauce has thickened up a bit, about 10 minutes.

  5. Once the sauce has thickened, slowly add vodka and stir until it is mixed in.

  6. Next, slowly add coconut milk to the pan and stir until mixed in. Simmer until the sauce has thickened up again, about 7-10 minutes. Stir occasionally so the sauce doesn't burn. Turn off heat.

  7. Add cooked pasta to the sauce and mix until combined. Add vegan parmesan or more red pepper flakes if desired. Serve while hot.

Pasta with Spicy Poblano Marinara

May
12

Wow, I have missed you guys! I have been super busy with family stuff and my crazy, crazy dogs. I’ve also been busy recipe testing some yummy things for y’all. So be on the lookout for those! My birthday was at the end of April and one of my gifts was a plant. Admittedly, the first few days it was inside and I forgot to water it, so now it’s struggling. Oopsies. Now I’m trying to (hopefully) revive it because it’s so beautiful and I’d feel really badly if it died. Last time I had any live plants, besides the ones in my front yard, a dove laid an egg in it. So obviously that plant didn’t survive because I didn’t want to disturb the egg, and therefore didn’t water it.

I’ve also been debating going back to school to become a dietitian. I’ve been thinking about doing this for a while, but I seem to always come up with a reason not to. But then I keep coming back to it. It just keeps creeping in there in one way or another. I love learning about how different foods interact within the body. I also love learning about the different nutrients in different foods. I also love helping people, and since having to go gluten free because of my husband’s Celiac Disease diagnosis, I know how difficult and overwhelming making a huge dietary change like that can be. So my goal would be to help people who are having (or simply just want to) to make dietary changes for one reason or another I don’t know if a dietetics program will help me with any of those things, but that’s what I’m trying to figure out.

On another (food related) note, I’ve been on an spicy food kick lately. Or more like my entire life. I love Italian food because it is so full of flavor it’s ridiculous. Having an Italian husband ( his dad is actually from northern Italy), as you can imagine, we eat a lot of Italian food. That being the case, and because I LOVE spicy, flavorful foods, I decided I needed a spicy marinara sauce that I can use in my everyday Italian dishes. I also love poblano peppers so I gave that a try in my sauce and guess what? Freakin’ delicious. AND my house smells absolutely amazing when I make this sauce. Seriously, I want to bathe in it.

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Pasta with Spicy Poblano Marinara
Course Main Dish
Cuisine Italian
Prep Time 15 Minutes
Cook Time 30-40 Minutes
Servings
Servings
Course Main Dish
Cuisine Italian
Prep Time 15 Minutes
Cook Time 30-40 Minutes
Servings
Servings
Instructions
  1. Cook pasta according to package.
  2. Turn oven on broil. Once ready, place the poblano pepper on an oven safe pan (like a cookie sheet) and broil until the skin is blistery and charred. This should only take about 5 minutes. You may have to flip it and broil on the other side if it didn't quite get blistery. Let pepper cool.
  3. While the poblano is cooling, fill a medium sized sauce pan with water and bring to a boil. Once boiling, place chopped carrots into the water and boil until softened, about 15 minutes.
  4. When the poblano has cooled, gently peel off charred skin, chop, and place into a large pot along with the olive oil, onion, and garlic. Sauté until the onions are softened and fragrant.
  5. Add softened carrots, tomato sauce, tomato paste and spices to the large pot with the poblano, onions, and garlic. Bring to a slight boil. Once boiling, turn down heat and simmer for 30 minutes. When sauce is done, blend with an immersion blender or tranfer to a blender and blend in order to break up the carrots.
  6. Serve hot over pasta.
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