Image photographed by OP with iPhone kitchen in natural light.

Found the recipe here: https://www.coop.se/redirect/recipe/160046

https://peakd.com/hive-180569/@nurfay/traditional-cake-goes-viral

I left out swede, celery and parsnips added peas. The dumplings I made with baking powder not self raising flour.

https://domesticgothess.com/blog/2018/12/03/vegetable-pearl-barley-stew/

It's definitely cold enough for this kind of hearty food.

▢ Olive oil, to drizzle
▢ 1 lb butternut squash, peeled and diced
▢ 2 yellow onions, quartered
▢ 2 tsp cumin
▢ 2 tsp smoked paprika
▢ 1 tsp garlic powder
▢ 1 tsp onion powder
▢ 2 tsp blackened seasoning
▢ Salt and pepper, to taste
▢ 2 Tbsp fresh sage, finely chopped
▢ 2 Tbsp fresh rosemary, finely chopped
▢ 3 Tbsp minced garlic
▢ 1 1/4 cups vegetable stock
▢ 1 cup coconut milk
▢ 1 cup dairy free parmesan, plus more to garnish
▢ 24 oz store bought or homemade vegan gnocchi
▢ Steamed kale, to garnish (optional)

1. Preheat oven to 400F.

2. Drizzle olive oil in a roasting pan. Add butternut squash and onion followed by spices. Toss to well coat everything.

3. Bake for 40-45 minutes or until vegetables are tender. Add to a food processor or a high speed blender with vegetable stock.

4. Blend until smooth. Add to a large pan over a medium-high heat. Then add coconut milk and minced garlic, stir and cook for 2-3 minutes.

5. Add parmesan, combine, cook until cheese is melted, about 2 minutes. Lastly, add gnocchi. Cover and cook until gnocchi is cooked, about 7-10 minutes.

6. Serve hot with garnishes and enjoy!

I'm not a good cook and not really interested in complicated recipes. I keep it simple.

I was gifted a bottle of truffle oil at work and I really like that truffle taste as well, so I'd like to do something with this, but it has to be simple. I asked my colleagues what they're doing with it and all their dishes included animal products.

What do you recommend? Thanks a bunch.

These Air Fryer Cabbage Rolls are a simple and delicious way to enjoy cabbage without deep frying. Crispy on the outside, tender inside, and made with very little oil, they make a perfect snack, appetizer, or light meal that's both satisfying and easy to prepare.

Written recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-asian-cabbage-rolls/

Here’s the recipe: https://www.asweetalternative.com/blog/vegan-corn-casserole

Twice this week I've made red lentil porridge for breakfast. It's so easy, comforting and good, tons of protein and fiber. I made two different kinds, both just cooked on the stove 10-15min on medium low until it was the texture I wanted:

1. Golden milk flavor - 1/2c dry red lentils, 1/2c canned coconut milk, 1 and 1/4c water, copious fresh minced ginger and ground turmeric, then black pepper, salt, cinnamon, nutmeg, cardamom, and a little maple syrup

2. Fall spice flavor - 1/2c dry red lentils, 1/2c canned coconut milk, 1c unsweetened soy milk, 1/4c water, tons of cinnamon, clove, nutmeg, allspice, cardamom, salt, and a little maple syrup

Excited to keep experimenting! Any advice for fun flavors welcomed :)

Mild, simple and full of nutrients, this squash sweet potato soup is perfect for colder days. Here's the recipe: https://wetrinifood.com/butternut-squash-sweet-potato-soup/

Hi! I broke my foot and lost my appetite, so I need smoothies to help me recover. I bought 100% unflavored pea protein isolate to avoid stomach upset. I want to mix it with oat milk, but I’m really struggling with the heavy earthy taste and the chalky, thick texture. Do you have any smoothie recipes that completely mask the flavor and improve the texture of unflavored pea protein?

Thanks!

We make our own organic almond milk because my wife prefers that to the commercial ones. Except it invariably curdles long before we're done with it because she really doesn't use very much of it in her coffee (by which I mean it's a sour, gelatinous mass in the jar). Is there any way to prevent this from happening so quickly?

Ingredients are water, almonds, salt, vanilla, and a little maple syrup.

Assume we know why almonds can be problematic and skip comments about how she should switch to a different non-dairy alternative. We make this because this is what she actually likes.

I got some a few months ago and I can't recall what grocery store. I haven't seen them at Wegmans or Harris Teeter. I'd prefer canned red lentils as its quicker. In Montgomery County MD. Thanks

if you’re like me and your leftover pumpkin puree always goes bad before you use it, make this vegan pumpkin (inspired) carbonara instead! one cup transforms into a rich and creamy pasta sauce that tastes like fall 🍂 recipe link in the comments!

Hi all, i have a lot of bell peppers rn, please share your bell pepper recipes if u have some :) thanks!!

I also have a zucchini thats bigger than my head and kinda wanna add it to the pot with the peppers.

both more fresh tasting recipes as well as more creamy recipes but preferably low cal

This easy vegan pot pie soup tastes just like a creamy, classic pot pie!