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. 

 

Banana Chocolate Chip Cookies

Oct
26

banana cookies

I’m not going to lie, I’ve been listening to A LOT of podcasts. All kinds! And I’ve learned so much from them. My brother had mentioned over the summer that he listens to podcasts so I immediately found some that suited my interest and since then they’ve been so educational! Anywho, because of one of the podcasts I listen to (the One Part Podcast), I was turned on to a book called We Need To Talk by Celeste Headlee. So so so good! And I’m not even halfway through it, but I’ve learned so much about how to have a more meaningful conversation and about conversing in general. I HIGHLY recommend this book to everyone. I also want to  recommend the One Part Podcast to everyone, especially women, but men can listen too. It’s one of my favorites.So good!banana cookies

Anyways. Cookies.  This recipe. These cookies. So freakin amazing. Like I could just eat these for the rest of my life and be happy. Okay actually that’s a lie because I need guacamole and tacos. But still these cookies are so yummy! They are vegan, gluten free,and refined sugar free. I mean, how can I not want to eat ten of these at a time? They don’t last very long in my house, I can tell you that.

Is it bad that I eat them for breakfast sometimes?

Speaking of yummy goodies, with the holidays coming up, I was wondering if any of you have any holiday recipes you’d like to see made vegan and gluten free? I have a few in mind, but I thought I’d ask you if there was anything in particular that you’ve been missing. Comment on this post, or shoot me an email with your suggestions! I’d love to hear them!

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Banana Chocolate Chip Cookies-Vegan, Gluten Free

Course Dessert
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 2 dozen

Ingredients

  • 2 Over Ripe Bananas
  • 2 Cups Gluten Free Oat Flour
  • 1/2 Cup Coconut Sugar
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Almond Butter
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Sea Salt
  • 2 Tsp Vanilla Extract
  • 1-1.5 Cups Chocolate Chips

Instructions

  1. Preheat oven to 375 F.

  2. In a large bowl, mix together oat flour, coconut sugar, baking soda,baking powder, and salt.

  3. In another bowl, mash the bananas with a fork until they are a pureed consistency. When done mashing, add maple syrup, almond butter, vanilla extract to the banana puree and mix. 

  4. Add wet ingredients to dry ingredients and mix until combined.

  5. Fold in chocolate chips.

  6. Using a cookie scoop, place dough on a lined cookie sheet about an inch apart.

  7. Bake for 9 minutes. When taken out of the oven, they may have to be "squished" with the bottom of a cup so that they lay down more. Let cool completely and enjoy.

  8. Store in an air tight container for up to 4 days.

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.

Gluten Free Double Chocolate Muffins

Sep
10

Gluten Free Chocolate Muffins

It’s been a crazy busy weekend so far. We were out of town and literally had no down time, so now that we’re back home I’m glad to be able to relax a little. I DO love traveling, but I’m always happy to get back home and back to my routine. Can anyone else relate? My favorite thing about coming home though is seeing my dogs get when we back. My father-in-law watches them when we leave, so that gives me peace of mind because I know that they are being well taken care of. Matt misses the dogs even more than I do when we’re gone, if that’s even possible. I’m not sure it is though.

I did get to do some shopping while we were out of town. Where we went has a nontoxic makeup store that I couldn’t wait to go check out because otherwise I have to order my makeup online, which can be hit or miss. Sometimes the color doesn’t match my skin tone, so it’s difficult. That being said, I do feel like the trouble is worth it because I’m not putting gross chemicals on my skin. Which is why I eat the way I do: as clean and naturals possible. I’m not going to lie, it’s tough at times. Especially going out to eat, but I’ve learned to work around it and it does get a lot easier over time. I just feel so much better knowing that what I’m eating and putting on my skin doesn’t have any gross stuff in it.

Gluten Free Chocolate Muffins

Chocolate! Who doesn’t like chocolate? I know I sure do! It’s literally the best thing on the planet (besides tacos of course). These muffins are DOUBLE chocolate, so naturally they’re, in my opinion, double delicious.They are, of course, gluten free and plant-based and they are moist, chocolatey, and seriously addictive! I try to eat just one and I can’t do it. I can’t. I eat them for breakfast, while Matt eats them as a snack after dinner. I say to eat them whenever you feel like eating them. They are good for four days in an airtight container, but they usually don’t last that long in The Planted Kitchen household.

If you make this recipe, please let me know on social media by using #theplantedkitchen or by tagging me!

5 from 8 votes
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Gluten Free Double Chocolate Muffins

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Muffins
Author Whitney

Ingredients

  • 1 tbsp Ground Flax Seed
  • 3 tbsp water
  • 1 cup Gluten Free Oat Flour
  • 1/2 cup Coconut Sugar
  • 1/4 cup Almond Butter * see note below
  • 3/4 cup Plant Milk of Choice
  • 1/4 cup Cacao Powder unsweetened
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Vegan Dark Chocolate Chips

Instructions

  1. Preheat oven to 400 F.

  2. Mix ground flax seed and water together in a small bowl. Let sit for 10 minutes.

  3. While the flax mixture is sitting, in a large bowl, mix oat flour, coconut sugar, cacao powder, and baking soda.


  4. Next, add in flax mixture, almond butter, plant milk, vanilla extract. Mix together until there are no more clumps.

  5. Fold the chocolate chips into the muffin batter. 

  6. Line a muffin/cupcake tin with liners and fill to the top with batter. This should make about 6 large muffins. You can add extra chocolate chips to the top if you like.

  7. Bake at 400 F for 20 minutes.

  8. Let cool completely before enjoying.

  9. These will last in an airtight container for up to 4 days (if you don't eat them all before then!)

Recipe Notes

*Make sure to use creamy almond butter with only almonds as the ingredient. 

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.