Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Roasted Fall Vegetables
• Ingredients
• Adaptations/Variations
• How to Make Roasted Fall Vegetables
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

There’s not much of a story for this one – roasted vegetables are pretty straightforward! Essentially, I wanted to create a solid recipe for roasted veggies with lots of fall vibes – autumn produce seasoned with spices that evoke Thanksgiving. Poultry seasoning is a spice mix that has all those delicious fall spices – sage, rosemary, nutmeg – so I thought I’d use a mix of those spices to give these fall veggies a lift. The result was really delicious!

Why You’ll Love Roasted Fall Vegetables

• Simple side – It’s super easy to dice and roasted veggies for a simple, easy, yet elegant side dish all season long.
• Colorful – A variety of pretty colors means these roasted fall vegetables can be fancy enough for a dinner party yet simple enough for every day.
• Easy to prep ahead – Chop up the veggies beforehand or even roast them a day or two before you want to eat them. They’re great for meal prep!

Ingredients

• Butternut squash – You’ll want about 1/2 of a small butternut squash. Here are some tips for how to peel and cut a butternut squash.
• Brussels sprouts – I absolutely adore roasted Brussels sprouts, and thought they’d add a great pop of color, plus, they’re perfect for the season!
• Carrots – While not necessarily a fall veggie, carrots are such a powerhouse veg and are delicious roasted. Plus, I love the deep orange color they add to this medley of fall vegetables.
• Red onion – I love to add onion to my roasted veggies for some texture/flavor variety.
• Olive oil – For tossing the veggies in before roasting, ensuring the roasted fall vegetables don’t dry out and form a caramelized exterior.
• Sage – Go with dried rubbed sage for an easy way to incorporate the flavor.
• Thyme – 1/2 teaspoon dried, or if you prefer fresh, I recommend 1 teaspoon full of thyme leaves.
• Rosemary – 1/4 teaspoon dried, so not very much. A little goes a long way. You can also use 1/2 teaspoon fresh.
• Marjoram
• Nutmeg – Just a touch of freshly ground nutmeg lends that unmistakably fall vibe. I love it on roasted vegetables!
• Salt & pepper – I like to add salt and pepper both before roasting and after to finish the veggies.

Adaptations/Variations

• Use poultry seasoning – simplify this recipe by using 2 teaspoons of poultry seasoning mix in place of the individual herbs and seasonings.
• Add garlic powder and/or onion powder – Both add a nice touch of flavor to roasted veggies.

Tips for Success

• Cut everything roughly the same size. From carrots to squash to the Brussels sprouts, aim for a similar size so everything cooks evenly. I go for around 3/4-inch size pieces.
• Cook for longer vs. shorter. If you’re not sure, I recommend roasting your veggies for a longer amount of time vs. less. The more caramelization and brown bits the better!
• Use a large baking sheet. You don’t want your veggies to be crowded, or they’ll steam more than roast.

I hope this roasted fall veggies recipe serves as a jumping-off place for you to work roasted vegetables into your week, all season long. They’re tender and full of flavor and absolutely packed with nutrients. A win-win all around!

Print

Roasted Fall Vegetables

Sweet butternut squash, tender carrots, crispy-edged Brussels sprouts, and savory onions, all tossed in seasonings, then roasted to caramelized, golden perfection. The best side dish for the season!

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Keyword fall roasted vegetables, fall vegetables roasted, roasted fall vegetables, roasted fall veggies

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 190kcal

Author Kare

Ingredients

• 1/2 small butternut squash 2 cups; peeled and cut into chunks
• 1/2 pound Brussels sprouts 2 cups; washed, halved, outer leaves removed
• 3 medium carrots peeled and cut into chunks; 1 cup
• 1 medium red onion peeled, cut into chunks
• 3 tablespoons olive oil
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon marjoram
• 1/8 teaspoon freshly ground nutmeg
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

• Preheat oven to 400°F. Set out a large baking sheet.
• Add the squash, Brussels sprouts, carrots, and onion to the baking sheet.
• Drizzle with olive oil, herbs, salt, and pepper.
• Use a wooden spoon or your hands to coat the veggies evenly with the oil and seasonings.
• Bake for 35-40 minutes, tossing at the 20 minute mark, until tender and browned on some sides.
• Finish with more salt and pepper if desired. Serve.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Warm in the microwave or in the oven.

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 632mg | Potassium: 741mg | Fiber: 6g | Sugar: 7g | Vitamin A: 18044IU | Vitamin C: 73mg | Calcium: 94mg | Iron: 2mg

The post Roasted Fall Vegetables appeared first on Kitchen Treaty.

This vegetarian cornbread stuffing is so easy to make, with a simple list of ingredients and not too much effort. It’s one of those easy cornbread stuffing recipes that you’ll want on the Thanksgiving table every year!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Cornbread Stuffing
• Ingredients
• Adaptations/Variations
• How to Make Cornbread Stuffing
• Tips for Success
• Make-Ahead Tips
• More Stuffing Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been obsessed with the idea of cornbread stuffing for awhile, but I’d actually never tried it. How can that be?! I guess if no one around me was going to make it (woe is me), I was going to have to take care of business myself. Incoming cornbread stuffing situation!

It took me a few tries to make cornbread stuffing well. I wanted a vegetarian cornbread stuffing that accommodated multiple diets at the holiday table, something simple and classic yet still special and delicious.

My biggest problem was sogginess. It turns out that it is really easy to make a soggy cornbread stuffing, and less difficult to make one that is crisp on the top and still cornbread-y when you get to the bottom.

But! I cracked the code on cornbread dressing! I found that you absolutely have to do the following three things for perfect homemade stuffing with cornbread:

1. Dry your cornbread cubes in the oven beforehand.
2. Make a fairly thin layer of stuffing – no more than three cubes deep or so. It might be called “stuffing,” but don’t try to stuff it into a smaller pan!
3. The exact right amount of broth. You do NOT want bunch of broth in your cornbread stuffing situation. Too much broth = soggy.

Why You’ll Love This Cornbread Stuffing

This homemade stuffing with cornbread is vegetarian and easily vegan, yet pleases the carnivores, too. It’s a great flexible side dish that so many at the table can enjoy.

It’s herby, savory, goodness! This cornbread stuffing has a simple list of ingredients, but it’s so good!

And lastly, it’s really easy to make, with a short list of ingredients.

Ingredients

• Cornbread – I have yet to come up with the perfect classic cornbread recipe, so until that happens, I go with a store-bought mix. Note that if you’re a vegetarian and you make your cornbread from a box mix, you’ll want to check the list of ingredients. Some cornbreads (like Jiffy) are made with lard. I like to make a chili like my vegetarian three-bean chili a couple of days before it’s cornbread stuffing time, and I can cut out a couple of squares of cornbread to serve with my chili and use the rest for stuffing. Win!
• Butter – For sauteeing the veggies. If you’re vegan or dairy-free, feel free to use a vegan brand of butter or olive oil.
• Onion, celery, & garlic – Just two simple veggies and aromatic garlic add classic stuffing flavor to this cornbread dressing.
• Rosemary & sage – I love an herb stuffing situation, and fresh rosemary and sage bring those amazing stuffing flavors to the table.
• Vegetable broth – Grab a low-sodium broth at the store or make your own homemade vegetable broth.

Adaptations/Variations

• Dairy-free/vegan cornbread stuffing – This cornbread dressing is almost there already … all you need to do is make sure you have a vegan cornbread (this recipe looks great if you’re looking for homemade) – and swap out the butter for dairy-free butter or olive oil.
• Add more veggies – Sauté mushrooms or carrots and add them to the stuffing equation. Some roasted butternut squash would be amazing, too.

How to Make Cornbread Stuffing

First, you’ll dry out your cornbread cubes. You can leave them out on the counter for a few days, but I find the most reliable and fastest method is to spread them on a large baking sheet and bake them at a low temp for 30-40 minutes.

Next, you’ll sauté your veggies and garlic in the butter. Add a bit of the veggie broth to deglaze.

Place the cornbread cubes in a bowl along with the veggie mix, fresh herbs, salt, and pepper.

Mix it together gently, then add the broth about 1/2 cup at a time JUST until the cornbread has soaked it up but there’s not a large pool of broth on the bottom of the bowl. A little is okay, a lot will give you soggy cornbread.

Spread it in your baking dish and bake until golden brown on top and heated through.

Beautiful!

Tips for Success

• Dry your cornbread well – You want the cornbread cubes to be borderline crunchy.
• Use the larger pan – You want a thin layer of cornbread stuffing or you risk the bottom of the stuffing turning soggy. So don’t do what I did and think, “oh, an 8×8 pan will totally work!” Because nope! It doesn’t.
• Don’t use too much broth – That results in soggy cornbread.

I hope you love this cornbread stuffing recipe as much as we do! This is going to be a staple for us for this Thanksgiving and all the others, until the end of time.

Make-Ahead Tips

I still need to test freezing this recipe, and I’ll update this post as soon as I do. You can likely make this cornbread stuffing up to the point of baking it, seal it well and freeze, then thaw overnight in the fridge before baking it. However, I don’t want to say it is a for-sure homerun because I’m not sure if that extended time sitting before baking will make your cornbread dressing soggy.

What I *do* know will work well is to dry the cornbread cubes up to 5 days before making the stuffing. Sauté the veggies and herbs and place that mix in an airtight container in the fridge up to 3 days in advance. Then, when you’re ready to make your stuffing, mix it all together in a bowl, place it in your baking dish, and bake. It’ll be fast and easy.

More Stuffing Recipes

• Vegan Buttery Herb Stuffing
• Wild Rice & Quinoa Gluten-Free Stuffing
• Crock Pot Sourdough Herb Stuffing
• Chanterelle & Caramelized Onion Mushroom Stuffing

Print

Cornbread Stuffing Recipe

A simple and easy recipe for vegetarian cornbread stuffing that will be universally loved! Customize however you like and make it your own.

Keyword cornbread dressing, cornbread stuffing, homemade stuffing with cornbread, vegetarian cornbread dressing, vegetarian cornbread stuffing

Prep Time 15 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 537kcal

Author Kare

Equipment

• 1 9"x13" baking dish or pan

Ingredients

• 8 cups cornbread cubes approx. 3/4-inch cubes
• 1 tablespoon unsalted butter
• 1/2 medium yellow onion diced; 1 cup
• 2 cups celery diced; about 5 medium stalks
• 3 garlic cloves medium in size; minced
• 2 cups low-sodium vegetable broth
• 1 teaspoon fresh sage leaves chopped fine; can sub 1/2 teaspoon dried rubbed sage
• 1 teaspoon fresh rosemary chopped fine; can sub 1/2 teaspoon dried rosemary
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• First, dry your cornbread cubes. Spread them in a single layer on a large baking sheet (or separate between two baking sheets if you have smaller ones). Place them in a 275°F oven for 30-40 minutes until dry and crisp around the edges. Remove from the oven and place the cubes in a large bowl. Set aside.
• Preheat the oven to 400°F. Butter a 9×13 baking dish or spray it with nonstick spray. Set aside.
• Place a medium skillet over medium-low heat. Melt the butter. Add the onion and celery and sauté until translucent, 7-8 minutes. Add the garlic and saute for one more minute. Pour in 1/2 cup vegetable broth and stir to loosen up any bits stuck to the pan.
• Pour the veggie and broth mixture over the cornbread cubes. Add 1 more cup of broth then stir gently to distribute the broth. Drizzle in the remaining broth a couple of tablespoons or so at a time, stirring in between, just until a pool of broth begins to form on the bottom of the bowl. Don't add any more broth once that happens or you'll end up with soggy cornbread dressing!
• Pour the cornbread and veggie mix into your baking dish and spread evenly without pushing it down. Cover with foil and bake for 30 minutes uncovered then about 10 minutes uncovered, until the cornbread hunks on top are light golden-brown on the edges.
• Add fresh herbs for garnish, if desired, and serve.

Notes

Cooking time includes time to dry out the cornbread cubes in the oven. 

Nutrition

Serving: 1g | Calories: 537kcal | Carbohydrates: 88g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 1104mg | Potassium: 265mg | Fiber: 4g | Sugar: 26g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 3mg

The post Cornbread Stuffing Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Homemade Italian Seasoning
• Ingredients
• Adaptations/Variations
• How to Make Italian Seasoning
• Recipes That Use Italian Seasoning
• More Spice Mix Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m slowly working my way toward sharing more spice mix recipes here on Kitchen Treaty. I can’t tell you how many times I’ve been in the process of making something, then realize I’m out of the particular spice mix the recipe calls for! So it’s nice to be able to find a recipe for that spice mix online.

That scenario happens most with Italian Seasoning, for some reason. So I figured it was high time to share my recipe for homemade Italian seasoning mix!

Why You’ll Love This Homemade Italian Seasoning

I can only take a guess as to why you’ll love having this recipe on hand, but here are some of the reasons I’m predicting:

• Life saver: When you need a replacement for Italian seasoning, stat, this recipe will save you!
• Saves money: This is a frugal spice mix, especially when you buy your spices in bulk.
• Customizable: Rosemary lover? Prefer more cozy overtones of sage flavor? Hate basil? This Italian seasoning recipe is super easy to vary to your tastes.

Ingredients

Six different dried herbs and spices go into this homemade Italian Seasoning mix.

• Oregano – Mediterranean or Greek oregano both work.
• Basil – also known as dried sweet basil.
• Marjoram – a member of the mint family with sweeter flavor (also known as sweet marjoram.)
• Rosemary – I like the crushed and dried variation of rosemary so that the pieces are smaller and incorporated better into the Italian seasoning mix.
• Thyme – the tiny leaves add savory, earthy flavor.
• Sage – I prefer rubbed sage for lots of flavor and it incorporates well.

Adaptations/Variations

• Add crushed red pepper flakes for heat
• Some store-bought mixes also call for savory – if you like it, feel free to add it!

How to Make Italian Seasoning

This is very, very complicated. Are you ready?

Pour everything into a bowl. Stir. Pour into a spice jar. Label. You’re done!

Okay, so not very complicated.

Recipes That Use Italian Seasoning

• Italian Tomato Sauce
• Baked Boursin Pasta
• Vegetarian Lasagna
• Pizza Pinwheels
• Creamy Artichoke Baked Pasta
• Red Lentil Pasta Sauce
• Roasted Potatoes
• Savory Sweet Potato & Beet Galette

I hope you love having homemade Italian seasoning on hand as much as I do, or at the very least, that I helped rescue you when you realized you were in sudden need of an Italian seasoning replacement.

More Spice Mix Recipes

• Pumpkin Pie Spice Mix
• Taco Seasoning
• BBQ Dry Rub Mix

Print

Homemade Italian Seasoning Recipe

It's so handy to know how to make Italian seasoning at home! Whether you're looking for a quick replacement or want to save a little money by making your own spice mixes, this recipe for homemade Italian seasoning is perfect!

Keyword homemade italian seasoning, italian seasoning, italian seasoning replacement

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 7kcal

Author Kare

Ingredients

• 3 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon dried rubbed sage

Instructions

• Add all ingredients to a small bowl and stir together. Use a spice funnel or spoon into an airtight jar. Store in a cool, dry place until ready to use. Keeps for up to 6 months.

Notes

Smaller batch Italian seasoning replacement

Yield: 2 teaspoons Italian seasoning

• 3/4 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon marjoram
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Pinch dried rubbed sage

Nutrition

Serving: 1g | Calories: 7kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 52IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2mg

The post Homemade Italian Seasoning Recipe appeared first on Kitchen Treaty.

The concept is easy. Gather up some red and white finger foods, arrange them in candy cane “stripes,” dress it up with a few sprigs of fresh or sugared rosemary and frosty sugared cranberries, and some mini candy canes, and your Christmas appetizer situation is set!

For this board, we have a meat-and-dairy situation, but here are a ton of Christmas charcuterie board ingredient ideas. Mix and match to make your Candy Cane Christmas Charcuterie Board vegetarian, vegan, meaty, or just uniquely yours!

Here are a whole bunch of red and white vegan, vegetarian, and meaty charcuterie ingredient ideas.

Red Vegan Ingredients for a Christmas Charcuterie Board

• Cherry tomatoes
• Tomato slices
• Radishes
• Pickled red onions
• Cooked or pickled beets
• Strawberries
• Red grapes
• Pomegranate arils
• Watermelon
• Maraschino cherries
• Dried cherries
• Dried cranberries
• Sugared cranberries
• Tiny “sweety” pepper drops
• Red bell pepper strips
• Roasted red bell peppers
• Red mini bell peppers
• Red bella olives or other red-hued olives
• Field roast – the chipotle version has a nice reddish hue!
• Tofurky smoked ham deli slices

White Vegan Ingredients for a Christmas Charcuterie Board

• Tofurky plant-based chicken, cubed
• Marinated tofu cubes
• Mini vegan marshmallows
• Cauliflower
• Jicama sticks
• Cocktail onions
• Fresh baguette or other bread sliced at an angle
• Saltine crackers
• Oyster crackers
• Water crackers
• Club crackers
• Any other light colored cracker!
• Popcorn
• Blanched almonds
• Salted marconi almonds

And here are some ideas include eggs and/or dairy – so that in addition to all of the vegan ideas above, you could add some of these to your board.

Red Vegetarian (But Not Vegan) Ingredients for a Christmas Charcuterie Board

• Babybel cheese
• Red M&Ms
• Red Hershey’s kisses
• Red jelly beans
• Red licorice wheels
• Red macarons

White Vegetarian (But Not Vegan) Ingredients for a Christmas Charcuterie Board

• Mini marshmallows
• Yogurt covered raisins
• Yogurt covered peanuts
• Yogurt/white-chocolate covered pretzels
• White jelly beans
• White macarons
• Parmesan cheese crisps (such as Whisps brand)
• Mini mozzarella balls
• Brie cheese cut into wedges
• Manchego cheese
• Goat cheese medallions
• Goat cheese with dried cranberries
• Provolone slices
• Havarti slices
• Chunks of Parmesan
• Asiago
• Feta chunks
• Whipped feta
• Straccino
• Basically any white or light cheese you love, served up however you like!
• Butter – served up butter board style, if you’re into that

Red Meaty Ingredients (or … Reddish) for a Christmas Charcuterie Board

• Dry (Soppressata) Salami
• Calabrese salami
• Pepperoni
• Mini pepperoni
• Prosciutto
• Beef jerky
• Chorizo
• Salami-wrapped panino (salami-wrapped cheese)

White Meaty Ingredients for a Christmas Charcuterie Board

• Cubed cooked chicken
• Cubed smoked turkey

Or … Consider a Dessert Option!

Another idea is to make this board dessert-only! I’d swap in sprigs of peppermint for the rosemary and load on the sweets. Here are some some dessert-only ideas for the “stripes.” I’m thinking I might have to make one of these for next year!

Red Ingredients for Candy Cane Christmas Dessert Charcuterie Board

• Strawberries
• Red grapes
• Pomegranate arils
• Watermelon
• Maraschino cherries
• Dried cherries
• Dried strawberries
• Dried cranberries
• Sugared cranberries
• Red M&Ms
• Red Hershey’s kisses
• Red jelly beans
• Red licorice wheels
• Red macarons

White Ingredients for Candy Cane Christmas Dessert Charcuterie Board

• Mini marshmallows
• Mini marshmallows
• White M&Ms
• White chocolate chunks
• White fudge covered Oreos
• Yogurt covered raisins
• Yogurt covered peanuts
• Yogurt/white-chocolate covered pretzels
• White jelly beans
• White macarons
• Sugar cookies or shortbread cookies (with white frosting would be even prettier!)
• Powdered donut holes
• Mini meringue cookies

However you make your Candy Cane Christmas Charcuterie Board your own, I hope you have the most cozy, relaxing, holiday full of love. ♥️

Print

Candy Cane Christmas Charcuterie Board

Easy, flexible, and adorable! This festive appetizer is the perfect little snacking situation for all your holiday get-togethers. Easy to customize for any diet!

Prep Time 20 minutes minutes

Servings 8

Calories 187kcal

Author Kare

Equipment

• 1 Wooden board or platter Recommend a minimum of 14" tall by 10" wide

Ingredients

• 2 ounces white cheddar 1/2 cup; sliced
• 1 pepperoni link sliced; or meatless pepperoni
• 4 ounces goat cheese crumbled
• 1/2 cup fresh raspberries
• 1 cup white chocolate covered pretzels
• 1/2 cup sugared or dried cranberries
• 2 ounces Monterey Jack cheese 1/2 cup; cubed
• 1 ounce dry salami about 8 slices; or meatless substitute
• 4 ounces cherry 'ciliegine' size mozzarella balls about 1/2 cup
• Fresh rosemary sprigs for decorating
• Mini candy canes for decorating

Instructions

• Beginning in the lower right corner of your board or platter, arrange a two-inch-tall row with the white cheddar. Add a row of the sliced pepperoni and repeat with the goat cheese and then the raspberries. Continue with the pretzels, creating a slight curve to the left to start the top of the "candy cane." Add the cranberries next to create the top of the candy cane. Add the cubed Monterey Jack cheese curving the opposite way of the pretzels, fold the salami and continue the shorter candy cane curve, and lastly add the mozzarella balls to finish the arrangement. Decorate with sprigs of rosemary and mini candy canes.

Notes

Make-ahead tips

The board is easiest to make right before serving so that the ingredients don’t move around or dry out (or, if you’re using mozzarella balls, so that they don’t form little puddles). However, you could always make the board as-is without the mozzarella or other delicate ingredients, cover carefully with plastic wrap, then add the mozzarella just before serving. 

Serving tips

The board can be left out for up to two hours; beyond that it’s best to put any leftovers back in the fridge. 

Quantity note

Exact amount of ingredients can vary depending on the size of your board or platter and how large you want to make your candy cane charcuterie.

Vegan & Vegetarian Options

Scroll up into the main blog post for tons of ingredient ideas for a vegan or vegetarian version. 

 

Nutrition

Calories: 187kcal | Carbohydrates: 10g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 28mg | Sodium: 256mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 179mg | Iron: 1mg

The post Candy Cane Christmas Charcuterie Board appeared first on Kitchen Treaty.

If you have vegetarians and vegans coming to the table this holiday season, this stuffing recipe should have a place on your menu. Trust me!

Table of Contents

• The Story Behind the Recipe
• Creating This Vegan Stuffing Recipe
• Ingredients
• Adaptations/Variations
• How to Make Vegan Stuffing
• Tips for Success
• More Stuffing Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Welcome to my new series, “Food Blogger Creates and Posts Thanksgiving Recipes at the Last Possible Minute!” Gosh, that name rolls off the tongue, doesn’t it?!

Yeah, I’m a bit slow this year BUT I made it under the wire with this Vegan Buttery Herb Stuffing recipe that I cannot WAIT to share with you.

Creating This Vegan Stuffing Recipe

This stuffing recipe is inspired by How Sweet Eats who adapted from Bon Appetit. It’s a simple stuffing recipe with bread (of course!), onion, celery, loads of butter and herbs, and a couple of eggs.

Obviously a vegan version can’t have eggs. And butter is iffy. But there are some incredible vegan butters out there, and while eggs do add richness and make the stuffing hold together more, I find they’re really not necessary.

So for this buttery herb vegan stuffing, I sub in vegan butter, leave out the eggs, and use vegetable broth (I love this homemade recipe using veggie scraps and the Crock Pot).

The result is golden, buttery, full of flavor, crisp around the edges and soft in the middle. Everything a stuffing should be, vegan or not!

Ingredients

• Bread – I like Italian bread or sourdough. You’ll want about a pound of bread, the better part of a medium-size loaf, cut into cubes and either toasted in the oven or left out for a day or two until nice and stale.
• Vegan butter – I really like Miyokos butter in this dairy-free stuffing recipe.
• Onion & celery – Classic stuffing veggies.
• Garlic – I like a lot of garlic in this stuffing so I call for four cloves. You can reduce that if you like – or increase it!
• Salt & pepper
• Fresh sage, rosemary, and parsley – Fresh herbs make all the difference! But if you can’t get your hands on some of these fresh, just use 1/2 the amount of dried.
• Vegetable broth – Grab your favorite low-sodium brand at the store, or make your own vegetable broth (I have both a veggie broth from scraps recipe and a Crock Pot vegetable broth recipe!)

Adaptations/Variations

• Vegan Sausage & Apple – Add small chunks of tart apple and some pre-cooked vegan sausage.
• Vegan Mushroom Stuffing – Sauté button, cremini, chanterelle, or another favorite mushroom with the veggies.

How to Make Vegan Stuffing

First, you’ll want to grease an 8″x8″ pan with some of your vegan butter.

Next, prep the bread cubes. Either make sure you’ve cut it into cubes and it sat out overnight, or toast them in a 350-degree oven for a few minutes until stale and golden around the edges. Place the bread cubes in a large bowl and get to sauteeing your veggies.

Melt some of the butter in the skillet and add the onion, celery, and a pinch of salt. Saute until softened, then add the garlic and herbs.

Pour a cup of the broth into the veggie herb mix and stir to loosen up any flavorful bits. And then pour it all into the bowl over the bread cubes.

Sprinkle the rest of the salt and the pepper over the top, and add the remaining broth a little at the time just until the bread is moist.

Spread the vegan stuffing into your pan and bake until golden!

Melt the rest of the butter and brush it over the top of the stuffing, and sprinkle the top with parsley for a buttery, herby, delicious-y presentation.

Tips for Success

• Use day-old or otherwise stale bread! Don’t even attempt stuffing with fresh bread. It’ll disintegrate into a pool of sogginess. Super sad!
• Don’t add too much broth. Just add a little more at a time until a little pool starts to form at the bottom of the bowl. That’s when you know the bread can’t soak up any more.

I hope this buttery herb vegan stuffing is a homerun for you and your holiday table! We love the classic stuffing taste and how it brings stuffing to the table for multiple diets.

I hope you love this vegan stuffing recipe as much as I do, and don’t forget the mashed potatoes and vegan gravy! Happy holidays!

More Stuffing Recipes

• Cornbread Stuffing
• Slow Cooker Sourdough Herb Stuffing – set it and forget it!
• Herbed While Rice & Quinoa Stuffing – perfect for your gluten-free guests
• Vegetarian Caramelized Onion & Chanterelle Mushroom Stuffing – sooo good
• Wild Rice & Lentil Stuffed Delicate Squash – not stuffing but stuffed squash and SO GOOD so I had to share!

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Vegan Buttery Herb Stuffing

Everything you love about stuffing. The satisfying golden buttery crunch gives way to a perfectly soft interior – and best of all, it's 100% vegan (and 100% delicious!)

Course Side Dish

Keyword dairy free stuffing, stuffing without eggs, vegan stuffing

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 288kcal

Author Kare

Equipment

• 1 8-inch by 8-inch baking pan

Ingredients

• 9-10 cups stale or toasted bread cubes About 1 pound of bread; cut or torn into 1/2-inch to 3/4-inch cubes; I like Italian bread and/or sourdough in this stuffing*
• 4 ounces + 2 tablespoons vegan butter divided; I like Miyokos unsalted cultured vegan butter for this recipe; 4 ounces is half the block
• 1 medium yellow onion diced; about 2 cups
• 2 large celery stalks diced, about 1 cup
• 1/8 + 1/2 teaspoon kosher salt divided
• 4 cloves garlic peeled and minced
• 2 tablespoons fresh sage leaves chopped fine
• 1 tablespoon fresh rosemary minced
• 2 + 1 tablespoons fresh parsley minced; reserve 1 tablespoon for garnish
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups low-sodium vegetable broth

Instructions

Prepare the pan and preheat the oven

• Grease an 8-inch by 8-inch baking pan with one of the tablespoons of vegan butter. Preheat the oven to 350 degrees Fahrenheit.

Prepare the bread cubes

• I like to cut the bread into cubes the day before and let it sit out over night until stale. Another option is to toast the bread in a 350 degree oven for a few minutes until lightly golden.
• Place bread cubes into a large bowl and set aside.

Saute the veggies

• Place a large skillet over medium-low heat. Melt 4 ounces of the butter in the skillet and add the onion and celery along with 1/8 teaspoon salt (a generous pinch). Gently saute until softened but not golden, about 8 minutes.
• Add the garlic, sage, rosemary, 2 tablespoons parsley, and pepper. Cook, stirring frequently, until the garlic is soft and fragrant, 1-2 minutes.
• Pour one cup of the broth into the veggies and stir. Remove from heat

Assemble the stuffing

• Pour the sautéed veggies and broth over bread cubes and sprinkle remaining 1/2 teaspoon salt and the pepper over the top. Stir until evenly moist. Add remaining broth a couple tablespoons at a time just until the bread is moist but there is no broth pooling at the bottom of the bowl.
• Taste stuffing and add more salt and pepper if desired.
• Pour stuffing into the baking pan and spread evenly.

Bake the stuffing

• Bake until golden, 20-25 minutes.

Garnish

• Melt remaining 1 tablespoon vegan butter and brush it over the top of the stuffing with a pastry brush. Sprinkle with the remaining 1 tablespoon of parsley to garnish. And serve!

Notes

* More about bread varieties: This stuffing recipe is very forgiving and is delicious with all kinds of breads! I love a mix of Italian and sourdough but I’ll often throw in a few crusts I’ve saved in the freezer from my daughter’s sandwiches which are just straight-up white bread. Stale French bread is also delicious!

Inspired by How Sweet Eats’ gorgeous stuffing; adapted from bon appetit 

Nutrition

Calories: 288kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 575mg | Potassium: 136mg | Fiber: 3g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 3mg

The post Buttery Herb Vegan Stuffing appeared first on Kitchen Treaty.

Plus, this easy sugared rosemary is super simple to make, which is very helpful during this busy time of year!

Whether you’re looking for Christmas cocktail garnishes, yule log decorations, or some beautifully rustic “trees” for your gingerbread house, these frosty herb sprigs are perfect.

In this Article

• The Story Behind the Recipe
• What is Sugared Rosemary?
• Sugared Rosemary Recipe Ingredients
• How to Make Sugared Rosemary
• Ideas for Using This Adorable Christmas Garnish

• Jump Straight to the Full, Printable Recipe
• Reviews & Comments

The Story Behind the Recipe

My kid thinks that frost is the most magical thing. Pre-parenting, I’d look out and think it just got really cold out there. But to her, everything down to the smallest blade of grass is sparkling; ethereal. And so now, I see it too. She inspires me to see the magic in everyday things. 

So naturally, a garnish that carries that frosty-sparkly magic wasn’t too much of a stretch. I just adore Sugared Rosemary and I thought it was high time I shared it here. Just like a frosty winter morning, it’s definitely magical … and the perfect extra touch for your culinary Christmas treats and feats.

What is Sugared Rosemary?

Also known as candied rosemary, sugared rosemary is simply fresh rosemary sprigs coated in granulated sugar until it looks like sparkly pine branches. Basically, the perfect garnish for the holidays (especially when pair it with sugared cranberries too!)

Sugared Rosemary Recipe Ingredients

Sugared Rosemary is super simple to make, and the list of ingredients is about as intuitive as it gets: Rosemary and sugar, plus water.

• Fresh rosemary sprigs – Depending on your climate, rosemary is pretty easy to grow. I live in the Pacific Northwest and just head out to my huge Tuscan Blue rosemary plant and cut off sprigs about five inches long or so. Your grocery store should have them in the fresh herb section too.
• Simple syrup – Sugar and water cook together to make the sticky “glue” that holds the sugar on for proper, sturdy sugared rosemary.
• More granulated sugar – To roll your rosemary in for its frosty sparkle!

How to Make Sugared Rosemary

1. First, you cook up your simple syrup and let it cool to room temperature.
2. Once cool, you dip your fresh rosemary into the simple syrup, then set the sprigs on a baking rack. The excess syrup drips off and the simple syrup thickens up for a sticky glue that the sugar will adhere to.
3. Then, roll the rosemary around in more granulated sugar, tapping off any excess. Sparkly!
4. Let dry completely and then garnish to your holiday heart’s desire.

Ideas for Using This Adorable Christmas Garnish

I use this sparkly Christmas cocktail garnish to decorate charcuterie platters and desserts, and I think it looks so cute plopped into festive mulled drinks.

I’ve even seen Sugared Rosemary sprigs plopped upside down on cakes to look like trees. SO CUTE.

Okay, we’re all friends here, right? So I can share a terrible photo (complete with sassy peace-loving relative’s hand) of a very good yule log? This one’s from a couple of years ago; I went overboard on the sugared rosemary (and the powdered sugar) when I was decorating it – and on a busy Christmas Day I wasn’t about to break out the good camera – but it turned out really cute, so here goes:

Anyway! Here’s the full, printable recipe for sugared rosemary. I hope you enjoy adding this little bit of sparkly winter magic to all of the culinary goodness that comes out of your kitchen this holiday season.

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Easy Sugared Rosemary

Sparkly and festive, sugared rosemary dresses up every holiday thing from charcuterie boards to cakes to cocktails. And it's so easy to make!

Prep Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 20

Author Kare

Ingredients

Simple Syrup

• 1/2 cup granulated sugar
• 1/2 cup water

Sugared Rosemary

• 20 sprigs fresh rosemary washed and dried; I go for around 5-inch sprigs but you can use whatever size you'd like
• 1/2 cup granulated sugar

Instructions

Make Simple Syrup

• Set a saute pan or medium saucepan large enough to accommodate the rosemary on the stove.
• Add water and 1/2 cup sugar. Turn heat to medium. Heat, stirring occasionally, until the mixture is bubbling around the edges. Remove from heat and set aside to cool.

Make Sugared Rosemary

• Set a cookie rack in a baking sheet to catch the drips. Working with a few sprigs at a time, roll rosemary in cooled simple syrup mixture. Lift and let excess drip off, then transfer to the cookie rack. Let sit on your kitchen counter for 45 minutes so excess drips off and simple syrup thickens a bit.
• Spread 1/2 cup granulated sugar on a platter. Working 3-4 sprigs at a time, roll and toss rosemary in sugar to coat completely. Set on a clean cookie sheet to let the sugar harden; about another 45 minutes.
• Use as a garnish on cakes, decorate your holiday charcuterie boards, and plop in cocktails.
• Sugared rosemary keeps for about 5 days. Store uncovered at room temperature.

The post Easy Sugared Rosemary appeared first on Kitchen Treaty.

With tender pasta and hearty beans in a rich, tomato-garlic-rosemary sauce, this pasta e fagioli makes the most satiating, frugal, and – most importantly – absolutely delicious vegetarian or vegan meal.

This Pasta e Fagioli is warm, cozy, and perfect for a stormy autumn day. Comfort in a bowl.

Table of Contents

• The Story Behind the Recipe
• What is Pasta e Fagioli?
• Creating this Recipe
• Pasta e Fagioli Ingredients
• Adaptations & Variations
• How to Make Italian Pasta & Beans
• Storing & Freezing Pasta e Fagioli
• More Vegetarian Pasta & Bean Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

Here in the Pacific Northwest, summer came late and ended early. September has been usually rainy and I’m already feeling a little bleh from all the gray. All the gray, AND knowing the dreary season is just beginning. Except it kinda feels like it never really ended?

So I’m realllly trying to just embrace it. Fire roaring, fuzzy blankets everywhere, tea kettle on demand. And! Pasta e Fagioli, good ol’ Italian pasta and beans. Except not the traditional stuff – this is meatless, vegan and vegetarian pasta e fagioli.

What is Pasta e Fagioli?

Also affectionately known as pasta fazool, this popular Italian peasant dish usually starts with pancetta and might also include chicken and/or beef broth – just as it does in my inspiration recipe, this Authentic Italian Pasta e Fagioli recipe from the blog Good in the Simple.

Creating this Recipe

But as someone who doesn’t eat meat, those ingredients were a no-go. So I set out to create a vegan and vegetarian pasta fazool that hit all the right flavor notes, without a lick of meat.

This Pasta e Fagioli recipe was the result, and I’m really proud of this one! It’s so cozy and full of flavor, but really easy to make.

One of my favorite ways to give a dish that smoky depth of flavor without the meat is smoked paprika, and – you guessed it – that’s what we have here. Just saute the onions in a good amount of olive oil, then toss in minced garlic, fresh rosemary, and smoked paprika. Inhale. Smells so good!

Pasta e Fagioli Ingredients

• Olive oil – to saute the veggies.
• Onion & garlic – aromatic veggies form the first layer of flavor.
• Rosemary – I like to use fresh rosemary, but dried will work, too. Just cut the quantity in half (use 1 teaspoon dried in lieu of 2 teaspoons fresh).
• Smoked paprika – Smoked paprika gives a sultry, smoky note without having to use pancetta, so that this Pasta e Fagioli is vegetarian.
• Cannellini beans – Creamy white beans are perfect in this vegetarian pasta e fagioli.
• Vegetable broth – I like to use low-sodium to better control the overall salt content. Buy it at the store, or make it at home (this slow cooker vegetable broth with veggie scraps is terrific!)
• Tomatoes – Go with canned crushed tomatoes.
• Pasta – I like pasta shells in mine, but any small or medium pasta shape will do.
• Salt & pepper – to taste.

Adaptations & Variations

• One reader reports adding a squeeze of lemon juice and some kale at the end of cooking it. That’s on my list to try!

How to Make Italian Pasta & Beans

Start by sauteeing your onions in the olive oil. Then, add your garlic, rosemary, and smoked paprika and cook it for a minute.

From there, it goes pretty fast (another reason to love pasta fazool!) Add two cans of the beans and vegetable broth and puree. Then add another can of beans (drained), tomatoes, and the pasta, then boil until the pasta is al dente. That, my friends, is the whole deal. And it’s pure comfort in a bowl.

Storing & Freezing Pasta e Fagioli

Store leftovers in an airtight container in the fridge. Reheat over the stove or in the microwave. It will last up to 4 days in the fridge.

To freeze pasta fazool, make the recipe without the pasta, then transfer it to an airtight container or freezer bag. Place it in the fridge overnight to thaw, then warm over the stove. Add the pasta and cook until the pasta is al dente.

More Vegetarian Pasta & Bean Recipes

• Vegetarian Bolognese
• Chickpea Noodle Soup
• Lemon Chickpea Orzo Soup
• One-Pot Vegetarian Chili Mac

This Vegetarian Pasta e Fagioli is hearty, absolutely packed full of flavor, and unbelievably perfect with a nice chunk of crusty bread for dunking.

It’s officially my new go-to cozy-making fall-and-winter situation. I hope you’ll feel the same way!

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Italian Pasta e Fagioli Recipe (Pasta & Beans)

Rosemary, garlic, and smoked paprika lend depth of flavor to this thick, creamy, dreamy pasta-and-bean soup. Drizzle with olive oil and serve with a hunk of bread and you've got just about the coziest dinner ever!

Keyword pasta e fagioli, pasta fazool, vegan pasta e fagioli, vegetarian pasta e fagioli

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 361kcal

Author Kare

Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 medium yellow onion diced [about 1 cup]
• 3 medium cloves garlic minced
• 2 teaspoons minced fresh rosemary
• 1 1/2 teaspoons smoked paprika
• 3 cans cannellini beans 3 15-ounce cans for a total of 45 ounces
• 6 cups low-sodium vegetable broth
• 1 cup crushed tomatoes canned crushed tomatoes
• 2 cups small pasta shells uncooked; can substitute medium size or any other pasta shape you like
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Toppings:

• More olive oil for drizzling
• Grated parmesan for non-vegans, or use vegan parmesan
• Crushed red pepper flakes

Instructions

• Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
• Add TWO cans of beans to the pot, liquid included.
• Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
• Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
• Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions – usually about 8 minutes).
• Taste, adding more salt and pepper if necessary.
• Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don’t forget the crusty bread served alongside!

Notes

Storing & Freezing Pasta e Fagioli

Store leftovers in an airtight container in the fridge. Reheat over the stove or in the microwave. It will last up to 4 days in the fridge.

To freeze pasta fazool, make the recipe without the pasta, then transfer it to an airtight container or freezer bag. Place it in the fridge overnight to thaw, then warm over the stove. Add the pasta and cook until the pasta is al dente.

Adapted from Good in the Simple

Nutrition

Serving: 1g | Calories: 361kcal | Carbohydrates: 49g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 666mg | Potassium: 351mg | Fiber: 5g | Sugar: 6g | Vitamin A: 502IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg

The post Italian Pasta e Fagioli Recipe (Pasta & Beans) appeared first on Kitchen Treaty.

This creamy white bean soup is, just, wonderful. It’s hearty and light, rustic and elegant, all at the same time. Garlic and rosemary give it that unmistakably Tuscan vibe; a good splash of heavy whipping cream – if you wish – at the end of the process highlights all those wonderful creamy cannellini beans.

Serve it with garlic-rubbed crostini. So good.

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Creamy White Bean Soup

Garlic and rosemary give this creamy soup an unmistakably Tuscan vibe.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Calories 112kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion diced) (about 1 cup
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 4 medium cloves garlic minced
• 2 15-ounce cans + 2 (15-ounce) cans cannellini beans, drained and rinsed, divided
• 4 cups low-sodium vegetable broth
• 2 teaspoons chopped fresh rosemary
• 1/2 cup heavy whipping cream optional; omit for a vegan version
• Additional olive oil and fresh chopped rosemary for garnish if desired

Instructions

• In a medium saucepan over low heat, add the olive oil. When hot, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and tender, about 10 minutes.
• Add the garlic and cook, stirring, for another minute.
• Add 2 cans cannellini beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes.
• Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
• Return to medium-low heat. Stir in the remaining two cans beans and, if using, the heavy whipping cream. Return to a simmer.
• Taste and season with additional kosher salt and freshly ground pepper if desired. Serve with additional chopped fresh rosemary and a drizzle of olive oil if you like.

Notes

Vegan option:

Omit the heavy whipping cream (or replace it with a splash of unsweetened almond milk).

Updated recipe:

On Dec. 11, 2017, I updated this recipe. I reduced the amount of fat called for up front (originally I called for 1 tablespoon butter and 2 tablespoons olive oil). I also added two additional cans of cannellini beans to the equation to make this an overall heartier soup. I now make the recipe without the heaving whipping cream or any additional milk – I find it plenty delicious without the addition.

Adapted from Food Network

Nutrition

Calories: 112kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 613mg | Fiber: 4g | Sugar: 1g

Originally posted Feb 25, 2013

The post Creamy White Bean Soup appeared first on Kitchen Treaty.

Two weeks ago, I had a full line-up of Thanksgiving recipe ideas ready to create and share. Two weeks ago, our oven went haywire. The good: it now preheats in 2 minutes flat! The bad: it only runs at one temperature – 550 degrees!

Our research revealed that the circuit board went out, and would only cost a mere $500 to replace. So down the rabbit hole of acquiring new appliances we went. We had planned to replace the range at some point to accommodate our future kitchen remodel, after all … just, you know. Not quite yet.

We’re about one more week away from our new range installation (fingers crossed). So this span of ovenless time has had me scrambling a bit. I’d planned on developing a ton of Thanksgiving and Christmas recipes, but sure enough, most of them made use of the oven.

I decided to embrace the challenge, though. After all, aren’t our ovens already overloaded at Thanksgiving time?! Wouldn’t it be nice to make things on our stove tops or, better yet, our slow cookers?

Yup, it was finally time to try my hand at a Crock Pot stuffing recipe. It was something that had been on my mind for awhile. My mom’s been doing it for a couple of years now; Serious Eats sealed the deal.

Now, most stuffing recipes make use of copious amounts of butter, and darn if they aren’t delicious because of it. But because of my new dairy-free ways, I wanted to create a dairy-free stuffing recipe – but one that is tasty enough for everyone to enjoy. I thought about omitting the egg to make it a full-on vegan deal, but ultimately decided to leave the egg in. Next year, perhaps, I’ll tackle that one.

So instead of butter, we’ve got onions and a little celery, sauteed in olive oil. And then. And then! We have piles of fresh herbs. Parsley, sage, rosemary, and thyme (thank you, Simon and Garfunkel! Excellent thinking.)

Then we have sourdough bread, mostly … mixed in with some mild-mannered French.

This is a simple, straightforward, and pretty classic stuffing recipe. No fancy stuff, just great Artisan bread, veggie broth, fresh herbs, and a good stint in the Crock Pot.

Who needs ovens?!! Okay, we do. Desperately. But not for our stuffing!

A few tips for cooking stuffing in the Crock Pot

• Crock Pot stuffing cooks a little differently than oven-baked stuffing. It gets crisper around the edges (yum), and moister in the middle. You want to take care to not add too much broth, or things might end up too much on the soggy side.
• Watch it carefully toward the end of the cooking time – depending on your individual slow cooker, the edges could go from deliciously crunchy to burnt.
• I like to use my large, oval, 6-quart slow cooker for stuffing. More coveted stuffing edge to go around!

More Stuffing Recipes

• Vegan Buttery Herb Stuffing
• Wild Rice & Quinoa Gluten-Free Stuffing
• Cornbread Stuffing
• Vegan Herb Stuffing Recipe
• Chanterelle & Caramelized Onion Mushroom Stuffing

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Slow Cooker Sourdough & Fresh Herb Stuffing

This simple Crock Pot stuffing recipe stays moist in the middle and gets golden-crisp around the edges. Holiday perfection – plus, it’s vegetarian and dairy-free!

Prep Time 20 minutes minutes

Cook Time 6 hours hours 10 minutes minutes

Total Time 6 hours hours 30 minutes minutes

Author Kare

Ingredients

• 10 cups sourdough bread cubes about 1 loaf bread (I like 3/4-inch cubes)
• 4 cups French bread cubes about 1/3 load bread
• 2 tablespoons olive oil + more for greasing the slow cooker
• 2 cups chopped yellow onion about 1 medium onion
• 1/2 cup chopped celery about 1 stalk
• 1 medium clove garlic minced
• 2 1/2 – 3 1/2 cups vegetable broth
• 1/4 cup fresh chopped parsley
• 1 tablespoon fresh chopped sage
• 2 teaspoons fresh chopped rosemary
• 1 teaspoon fresh chopped thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• More fresh herbs for topping if desired

Equipment:

• 4- quart or larger slow cooker

Instructions

• Grease the bottom and sides of the Crock Pot with olive oil.
• Preheat oven to 375 degrees. Spread bread cubes onto two rimmed cooking sheets and bake, stirring once, until crisp, about 10 minutes. You can also dry the bread cubes out without using the oven. Just cut the bread into chunks and let it sit at room temperature for 24-48 hours, until hard. Add the bread cubes to the slow cooker.
• Set a large saute pan over medium-high heat. When hot, add the olive oil, then the onion and celery. Saute until tender and lightly browned, about 7 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from heat and add the broth, stirring to scrap up any remaining brown bits of onion.
• Let the broth mixture cool to room temperature. Add the parsley, sage, rosemary, thyme, salt, pepper, and egg. Beat with a whisk until blended.
• Pour the broth and veggie mixture over the bread crumbs. Use a wooden spoon or spatula to gently stir until evenly distributed. Add additional broth, 1/4 cup at a time, until the bread is almost entirely soaked and is no longer crunchy, but not so much that there is broth pooled at the bottom of the slow cooker. The bottom of the slow cooker should still be relatively dry.
• Cook on low for 4-6 hours, until the edges are golden brown.
• Top with fresh herbs before serving, if desired.

Notes

Dairy option:

Sub butter for the olive oil, if desired.

The post Slow Cooker Sourdough Herb Stuffing appeared first on Kitchen Treaty.

But if it could talk, and if you’re a vegetarian, you might have a problem with eating a food that talks. So no worries – this soup does not talk. And because this Creamy Sweet Potato Soup is made with vegetable stock instead of chicken stock, it is especially perfect for you.

Table of Contents

• The Story Behind the Recipe
• What Does Creamy Sweet Potato Soup Taste Like?
• How Flexible Is This Recipe?
• More Potato Soup Recipes

The Story Behind the Recipe

I don’t want to whine about the weather, I really don’t. I mean, I don’t necessarily have to live in Washington State. It’s a free country. And these dreary, gray winters are the price we pay for stellar spring days, glorious summers, and amazing autumns.

But if I were to whine, I would mention that winters here stink, and I am in desperate need of a little sun, a lot of light, and the feel of warm sun on my skin. Ugh. Desperate need.

I know, I totally know, that winters are the best time (and a wonderful excuse) to get cozy in front of the fire (or cuddle in bed in front of the TV and season 2 of Downton Abbey pretty much right as soon as the kid goes to bed at 7:30 p.m., as the case may be, not that we know much about that…).

And I guess since we are talking about the positives of winters and not whining about day after day of depressing damp gloom, I can also mention that soup – nice, piping hot, hearty, creamy, delicious soup – is also a bonus that the season brings.

Oh hey! Like, say, this soup, for instance!

What Does Creamy Sweet Potato Soup Taste Like?

Sweet potatoes and rosemary, pureed with a hunk of cream cheese (light or vegan if you prefer, both work great – and there are more options too if you keep scrolling) make for a rich, velvety soup. No texture here, just smooth, rich, winter-cozy nirvana. Savory, creamy, perfect for dunking crusty bread into.

How Flexible Is This Recipe?

Very! Dairy-lovers will love it as it was originally written, with cream cheese. But this soup is still perfectly delicious without any cream cheese. Lately I’ve been enjoying it with a splash of almond milk instead. Cashew cream is great too.

This Creamy Sweet Potato Rosemary soup is a perfect example of how a few choice ingredients in a simple, easy recipe can really shine.

More Potato Soup Recipes

Thought I’d share some sweet potato soup/stew recipe AND regular ol’ potato soup recipes!

• West-African Inspired Sweet Potato Peanut Stew – this one is protein packed, super hearty, and so good!
• Creamy Vegetarian Potato Soup – super easy with a short list of ingredients. Frugal and SO GOOD!
• Baked Potato Soup a fancier potato soup with loaded baked potato vibes.
• We love this Potato-Kale Soup with fennel seed and sausage for the meat-eaters’ portions.

More Sweet Potato Recipes

• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Whipped Sweet Potatoes
• Vegetarian Sweet Potato Peanut Stew
• Moroccan Sweet Potato & Chickpea Stew
• Three Bean Sweet Potato Salad
• Baked Sweet Potato Fries

Print

Creamy Sweet Potato Soup

Fresh rosemary and creamy sweet potatoes unite happily in this super-simple (yet super-scrumptious) soup.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 288kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter optional
• 1 large shallot thinly sliced [about 1 cup sliced]; can substitute 1 cup diced yellow onion
• 1 large clove garlic minced
• 2 teaspoons chopped fresh rosemary + more for garnish if desired
• 1 pound approx. 1 large or 2 medium sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces (about 3 cups)
• 4 cups low-sodium vegetable broth
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 4 ounces light cream cheese room temperature [see "Vegan Option" below for alternatives]
• Optional toppings: A drizzle of olive oil or a few fresh rosemary leaves

Instructions

• Set a medium soup pot over medium heat. When hot, add the olive oil and, if using, the butter. When hot, add the shallots (or onions). Saute, stirring occasionally, for about 5 minutes, until translucent and tender. Add the garlic and cook, stirring, for 1 more minute.
• Stir in the rosemary, sweet potatoes, and vegetable broth. Continue heating over medium heat until the soup comes to a boil. Reduce heat to low and simmer 20 – 25 minutes, until potatoes are tender. Let cool until it’s safe to puree.
• Using an immersion blender or working in batches with an upright blender, puree the soup.
• Return soup to pan and add the cream cheese (or alternatives). Whisk briskly over low heat until cream cheese is completely dissolved.
• Taste and add additional salt and pepper if desired. Serve.

Notes

Vegan option:

Omit the butter and substitute the cream cheese with a vegan cream cheese. About 1/3 cup cashew cream or almond milk work instead too. You can also omit the cream cheese/milk entirely (it’s still plenty delicious without).

I originally posted this Creamy Sweet Potato Rosemary Soup recipe back in 2013, but I’ve been revisiting it lately (it’s so good) – making little tweaks here and there and adapting it to fit my now dairy-free diet. The recipe is now updated with a dairy free/vegan option.

Nutrition

Serving: 1g | Calories: 288kcal | Carbohydrates: 29g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 311mg | Potassium: 479mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16421IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 1mg

The post Creamy Sweet Potato Soup appeared first on Kitchen Treaty.