Table of Contents

• The Story Behind the Recipe
• Why You’ll Love One-Pot Tortellini Alfredo
• Ingredients
• How to Make One-Pot Tortellini Alfredo
• Tips for Success
• More Easy Pasta Recipes

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

The Story Behind the Recipe

I’m a huge fan of one-pot pasta dishes. I created this creamy one-pot pumpkin pasta years ago, and when I’m craving more veggies, I go for this one-pot pasta primavera.

The … selective … eater in our house (ahem, not naming names, love you kiddo!) has recently been adding more pasta into their rotation, and is a fan of Alfredo, so I thought this one-pot tortellini Alfredo would go over well. And, yay! It did!

Not only is the kid a fan, the grown-ups are too. I love how easy this one pot tortellini Alfredo is to make, and it’s one of those great versatile recipes that is as perfect for weeknight dinners as it is for a little dinner party.

Why You’ll Love One-Pot Tortellini Alfredo

• SO delicious – The garlicky creamy sauce with parmesan is to die for. So good!
• Simple & easy – Just a few ingredients and a bit of prep time and your creamy tortellini Alfredo is ready to serve!

Ingredients

• Tortellini – I like to use refrigerated pasta for this creamy garlic parmesan tortellini. Because I’m a vegetarian, I go for cheese tortellini, but you can swap in any kind.
• Olive oil – For sautéing the shallot and garlic
• Shallot – Sautéed at the beginning of the process, the shallot creates the backbone of a flavorful Alfredo-inspired sauce. If you don’t have any shallots on hand, a small onion will work just fine.
• Garlic – You’ll want three cloves of fresh garlic, finely minced.
• Italian seasoning mix – Grab some in the seasonings section of just about any grocery store, or make your own Italian seasoning mix at home (it’s super easy to whip up!)
• Vegetable broth – Helps create a full-of-flavor, rich sauce.
• Heavy cream – For that thick, rich, glorious sauce!
• Nutmeg – Optional, but highly recommended.
• Salt & pepper
• Spinach – You don’t have to add it, but I like to throw a little in there at the end of the process to get some veggies in.
• Parmesan cheese – For the best BEST creamy sauce. 1/2 cup, plus more for topping your one-pot tortellini.
• Fresh basil or parsley – Also optional but lovely for additional flavor and pretty color.

Tips for Success

• The sauce will thicken up when serving. It might seem thin at first, but have faith in the process!
• For smaller pieces of spinach that all but disappears into the dish, chop it up a bit before adding it.

I hope you love this One-Pot Creamy Tortellini Alfredo as much as my family does! This has become a great go-to easy recipe for us. It’s creamy and comforting and cozy and garlicky and everything good about tortellini + Alfredo.

If you give it a try, I’d love to hear what you think! Please come back and leave a review.

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One-Pot Tortellini Alfredo Recipe

Tender cheese tortellini in a rich and creamy garlic-Parmesan sauce. Comes together in a single pot and under 30 minutes to make!

Diet Vegetarian

Keyword one pot tortellini, one pot tortellini alfredo, tortellini alfredo

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 696kcal

Author Kare

Equipment

• 1 medium-size dutch oven or deep skillet

Ingredients

• 1 tablespoon olive oil
• 1 small shallot finely chopped; can substitute 1/3 cup finely diced onion
• 3 cloves garlic
• 1/2 teaspoon Italian seasoning mix
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 10 ounces refrigerated cheese tortellini 1 package
• 1 ounce baby spinach, chopped small 1 cup packed
• 1/2 cup grated Parmesan cheese + more for garnish
• 2 tablespoons fresh basil, chiffonaded for garnish; can substitute parsley

Instructions

• Set a medium to large skillet or pot over medium-low heat. Add the olive oil. Once the oil is hot, add the garlic and shallot. Sauté, stirring frequently, until softened and fragrant, about 2 minutes.
• Stir in the Italian seasoning, then stream in the broth and cream. Add the nutmeg, salt, and pepper. Bring to a gentle simmer.
• Add the tortellini to the simmering sauce. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens slightly, 9-10 minutes. The sauce will seem thin at first, but it will continue to thicken as it cooks and thicken even more once it's done cooking.
• Stir in the spinach and Parmesan until the spinach has wilted and the sauce is creamy and smooth.
• Taste and add more salt and pepper if desired.
• Garnish with a sprinkle of extra Parmesan and basil. Serve.

Notes

Meat option:

Add crisp prosciutto or pancetta on top for a salty crunch

Nutrition

Serving: 1cup | Calories: 696kcal | Carbohydrates: 50g | Protein: 22g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 1396mg | Potassium: 210mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2524IU | Vitamin C: 5mg | Calcium: 360mg | Iron: 3mg

More Easy Pasta Recipes

• Lazy Cheese Lasagna
• One Pot Pumpkin Pasta
• Baked Boursin Pasta
• Butternut Squash & Spinach Pasta Pie

The post One-Pot Creamy Tortellini Alfredo Recipe appeared first on Kitchen Treaty.

This green juice recipe is full of nutrients and Martha swears by a glass of it every morning. I’ll admit, this is the first time I’ve shared a recipe I’m not absolutely crazy about, but I’ve made a few tweaks that make it much more drinkable for a green juice newb like myself.

Table of Contents

• The Story Behind the Recipe
• Martha Stewart’s Green Juice
• Ingredients
  • Martha’s Green Juice:
  • My … Wimpier Adapted Green Juice Recipe:
• How to Make Martha Stewart’s Green Juice
  • Green Juice with a Juicer:
  • Green Juice with a Blender:
• Tips for Success
• More Veg- and Fruit-Forward Green Drink Recipes

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

The Story Behind the Recipe

Queen Martha mentioned in both the recent documentary about her and in her 100th cookbook (affiliate link) that her green juice recipe is basically her fountain of youth. She attributes her glowing skin and vibrancy to the green juice she drinks every morning. And as an aging woman myself, I couldn’t NOT give it a try!

My husband and I made a big production of running everything in Martha Stewart’s green juice recipe from her cookbook through the juicer (we’re new to juicing).

And I’ll be honest. We took cautious sips and … it … wasn’t our favorite.

I suspect that for those who have been juicing for awhile, they might be able to drink it no prob. Me, I learned quickly that there are steps to juicing, and as a novice, I need more of an … intro juice.

Luckily, with a bit of adaptation, I created a version of green juice that I can happily drink every morning (my husband, on the other hand, I think will remain scarred for the foreseeable future, so I’m the only one still on the green juice train).

Today, I’m sharing the green juice recipe from Martha Stewart, plus my tweaks to make it more drinkable (in my opinion).

There are a number of versions of Martha’s green juice out on the web as she’s changed it up over the years. Her most recent version, in her newest cookbook, is optimized for max nutrition without a lot of sugars. As someone who has to watch her sugars for health reasons, I respect that!

But I had to add some sweetness to my version, and the ginger had to go completely.

Martha Stewart’s Green Juice

Martha Stewart’s Green Juice is SO full of nutrients! We’re talking loads of potassium, vitamin A, vitamin C, and even some calcium and iron. (Here’s more info about the health benefits of green juice.)

It just feels good to start the day with a nutritional powerhouse of a drink.

Ingredients

Martha’s Green Juice:

• Spinach – Martha suggests one bunch, washed super well. She grows hers in her garden because she’s Martha Stewart. I use the baby spinach found in the prepared section of the grocery store.
• Celery – Two stalks; Martha prefers hers with the leaves
• Cucumber – Martha suggests the Kirby variety, but that’s not something I’ve seen, so I just use 1/2 an English cucumber
• Parsley – One bunch fresh flat-leaf parsley
• Mint – One small bunch
• Ginger – A one-inch piece, and the peel can stay on.
• Orange wedges, peel on

My … Wimpier Adapted Green Juice Recipe:

• Baby spinach
• Celery – Two stalks
• Cucumber – I generally use half an English cucumber. No need to peel.
• Parsley – I reduce the parsley to a few sprigs instead of the full bunch.
• Mint – A few sprigs.
• Pineapple – I like the sweetness a bit of pineapple adds.
• Orange wedges
• Granny Smith apple – I like the sweet/sour element the Granny Smith provides

I can’t do the ginger. It’s too strong of a taste. Maybe someday when I’m more of a hardcore juicer (I aspire to juice greatness!)

How to Make Martha Stewart’s Green Juice

Green Juice with a Juicer:

Just run all of the ingredients through the juicer and serve!

Green Juice with a Blender:

You can also use your blender if you don’t have a juicer. Puree all of the ingredients then strain them through a nut milk bag or through a cheesecloth lined sieve. Discard the solids and enjoy the juice.

Tips for Success

• Don’t be afraid to cut your green juice with water. If the taste is too strong, it’s okay to add water! I prefer water AND ice. It stretches the juice and also makes it more drinkable in my opinion.

I hope this green juice recipe is a winner for you! I’m curious to hear what you think of it – and if, like me, you have to make a few adaptations to really be able to drink it! 😅

More Veg- and Fruit-Forward Green Drink Recipes

• Tropical Green Smoothie
• Mango Green Smoothie
• Green Lime Smoothie
• Toasted Coconut Green Smoothie
• Shamrock Shake Smoothie
• Ginger Peach Green Smoothie

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Martha Stewart’s Green Juice

Health in a glass! Martha says her green juice is her key to aging gracefully. I'm listening! This green juice recipe is lower in sugar compared to some out there, and loaded with nutrients. I'm sharing her original recipe from her 100th cookbook + my adaptations to make it a bit (in my opinion) more tasty for green juice newbies such as myself.

Keyword green juice recipe, low sugar green juice, martha stewart green juice, martha stewart’s green juice

Servings 2

Calories 162kcal

Author Kare

Ingredients

• 1 bunch spinach washed well; or 3-4 cups baby spinach
• 2 stalks celery Martha prefers hers with the leaves
• 1 cucumber Martha suggests the Kirby variety, but that's not something I've seen, so I just use 1/2 an English cucumber
• 1 bunch fresh flat-leaf parsley
• 1 small bunch fresh mint
• 1 one-inch piece fresh ginger with the peel on*
• 2 unpeeled orange wedges

Instructions

Juicer Instructions

• Run the ingredients through a juicer. Stir and serve.

Blender Instructions

• Puree all of the ingredients in a blender, adding a splash of water if needed. Pour the juice through a cheesecloth-lined sieve or into a nut milk bag and press as much juice as possible out. Discard the pulp, stir the juice, and serve.

Notes

Because I like to serve this green juice over ice and cut it with water, I usually drink about half of it and save the other half for the next morning. 

My version:

*For my version, I leave out the fresh ginger entirely. The taste is just so strong. I’m sure it can become an acquired taste, but I’m not there yet. I also reduce the parsley and mint and change the cucumber and spinach to more easily accessible varieties. Finally, I’ve added a Granny Smith apple and fresh pineapple for some sweetness. I prefer to serve this Green Juice over ice and like to cut it with a generous splash of water. 

• 1 Granny Smith apple, core & seeds removed
• 2-inch slice or 4-5 chunks fresh pineapple
• 3-4 cups (packed) baby spinach
• 1/2 English cucumber
• 2 stalks celery
• 2-3 sprigs fresh parsley
• 1-2 sprigs fresh mint
• 2 unpeeled orange wedges

Nutrition

Serving: 1g | Calories: 162kcal | Carbohydrates: 29g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 372mg | Potassium: 2903mg | Fiber: 14g | Sugar: 10g | Vitamin A: 37487IU | Vitamin C: 199mg | Calcium: 510mg | Iron: 14mg

The post Martha Stewart’s Green Juice Recipe (+ How I Modify It So I Can Actually Drink It) appeared first on Kitchen Treaty.

We’ve got broccoli, zucchini, red bell peppers, snap peas, and spinach along with Thai green curry paste, coconut milk, and a generous squeeze of lime. You can enjoy this one as-is, or add your protein of choice. I’ll often add tofu or chickpeas to my protein and shredded cooked chicken to the resident carnivore’s bowl.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Thai Green Curry Vegetables
• Ingredients
• Adaptation Idea
• How to Make Thai Green Curry
• Tip for Success
• More Curry Recipes

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

The Story Behind the Recipe

This is another recipe I’ve had in the hopper for years! Every summer, we head up to the Southern Gulf Islands in British Columbia, and nearly every restaurant has a Thai green curry dish, each one better than the last.

My favorite is loaded up with veggies along with wedges of grilled tofu, then topped with chopped almonds and shredded carrots. It’s incredible!

So a few years ago, I decided to work on recreating the dish at home. It seemed like the perfect One Dish Two Ways recipe – a “fork in the road” recipe where it starts out vegan or vegetarian, then you divide it in half and add meat to one half for the carnivores.

I’ve made this one many times with chicken for my guy and leaving it vegetarian for me. It’s super flexible that way!

I decided that for publishing this Thai green curry recipe, I’d leave it to veggies only, then you can give it the “pick your protein” treatment if you like. Add tofu, chickpeas, white beans, seitan, or chicken – or just enjoy the veggies just as they are! No matter how you serve it up, it’s SO tasty.

Why You’ll Love These Thai Green Curry Vegetables

• SO full of flavor. Garlic, ginger, Thai green curry paste, coconut milk … it’s just the best combo.
• Super flexible. Subtract or add veggies and make it yours. Add a protein if you like. Serve it over cauliflower rice for a lower-carb version or quinoa for a bit more protein.
• Easy! SO easy!
• Simple to prep ahead. Chop up the veggies, garlic and ginger beforehand, then keep the veggies in one container and the garlic and ginger in another in the fridge for up to 2 days. Perfect for when you want a healthy weeknight dinner but are short on time.

Ingredients

• Oil – Any neutral cooking oil like vegetable oil or avocado oil will work well.
• Thai green curry paste – I prefer Thai Kitchen Brand, but use whichever one you like. Note that Thai Kitchen green curry paste is pretty mild, so you might grab another if you want a spicier Thai green curry. I also add crushed red pepper flakes as garnish to add a bit of heat.
• Salt, garlic, & ginger – Helps enhance/add to the flavors of the Thai green curry paste.
• Veggies – Broccoli, zucchini, red bell pepper, sugar snap peas, and baby spinach
• Coconut milk – I like to use full-fat canned coconut milk for the richest curry.
• Brown sugar – Just that touch of sweetness really helps to round out the flavor.
• Cornstarch – This is to help thicken the sauce to give it a more velvety texture. You can totally leave it out if you prefer!
• Lime – Lime zest lends flavor (traditionally you might find kaffir lime leaves in Thai green curry, but that’s an ingredient that’s really hard for me to find in my area, so I use lime zest + serve lime wedges to squeeze over the top of the curry.
• Thai basil – Fresh Thai basil can be found in the produce section of most grocery stores.
• For serving – Rice, chopped almonds, more Thai basil, lime wedges, crushed red pepper flakes, shredded carrots

Adaptation Idea

• Add chickpeas, white beans, edamame, tofu, or chicken for some additional protein.

How to Make Thai Green Curry

You’re gonna LOVE how easy it is to make vegetable Thai green curry!

You’ll want to chop your veggies in advance, because once you start cooking, the process goes pretty quickly. And make sure you have some rice ready to go.

First, saute the green curry paste, garlic, and ginger in the oil for just a bit to help liven up the flavors. Next, add water and all of the veggies except for the spinach.

Cover and let that simmer until the veggies are tender, then stir in the coconut milk. Stir the cornstarch with a little water and pour that in too.

Simmer gently until thickened, then stir in the lime zest, spinach, and Thai basil.

Taste and add more salt if desired. That’s it!

Serve over rice and garnish how you like.

Tip for Success

• Once you’ve added the coconut milk, do not boil the mixture. This can cause the coconut milk to split or curdle. If that does happen, it will still taste okay, don’t worry! It just doesn’t look as appetizing or have quite the lovely silky texture.

I hope you love this Thai green curry vegetables recipe as much as we do! It’s such a delicious way to enjoy veggies, and super flexible too. I love this as a one-dish-two-ways recipe – it’s so easy to just add your protein of choice!

More Curry Recipes

• Chickpea & Tomato Curry
• Chana Masala
• Slow Cooker Red Lentil & Chickpea Pumpkin Curry
• Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
• Thai Green Curry Soup
• Thai Red Curry

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Thai Green Curry Vegetables Recipe

I love this full-of-flavor curry dish as-is, or give it the "pick your protein" treatment. I'll often dish this up with chickpeas or diced tofu stirred into my portion and shredded chicken stirred into the carnivore's bowl.

Keyword thai green curry, thai green curry vegetables

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 176kcal

Author Kare

Ingredients

For the Thai Green Curry:

• 1 tablespoon vegetable oil or another neutral cooking oil
• 3 tablespoons Thai green curry paste I like Thai Kitchen brand
• 1/4 teaspoon kosher salt + more to taste
• 1 medium clove garlic minced
• 2 teaspoons minced fresh ginger about a pinky-sized piece, peeled
• 3/4 cup water can substitute low-sodium veg broth for a bit more flavor
• 2 cups broccoli florets
• 1 medium zucchini cut into half-moons
• 1 red bell pepper cut into strips
• 1/2 cup sugar snap peas or snow peas
• 1 cup coconut milk from the can
• 1 teaspoon brown sugar
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 3 cups baby spinach
• 2 teaspoons lime zest from one medium lime
• 10 leaves Thai basil roughly chopped

Serve with:

• cooked brown rice or quinoa
• Thai basil leaves
• lime wedges for squeezing over the top
• chopped almonds
• crushed red pepper flakes

Instructions

• Set a large saute pan over medium-low heat and add the oil. When hot, add the green curry paste, 1/4 teaspoon salt, garlic and ginger. Stir frequently for a minute, then stir in the 3/4 cup water and add the broccoli, zucchini, red bell pepper, and sugar snap peas (or snow peas). Cover and simmer until the veggies are bright and just becoming tender, about 3 minutes.
• Stir in the coconut milk and brown sugar. In a small bowl, stir the cornstarch with 1 tablespoons cold water and add that to the pan. Increase heat to medium high and bring just to a light boil then immediately turn the heat to low, simmering until thickened, 2-3 minutes. Be sure you don't cook this at a high/rolling boil, or the coconut milk might break/curdle.
• Stir in the spinach, lime zest, and fresh Thai basil until and stir until wilted, about a minute. Remove from heat. Taste and add more salt until it's perfect for you (I usually add about 1/4 teaspoon more).
• To serve, spoon over cooked quinoa or rice and garnish with more Thai basil, chopped almonds, crushed red pepper if you want some heat, and lime wedges for squeezing over the top.

Notes

Servings: 3 large or 4 medium servings

Nutrition info does not include rice

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 194mg | Potassium: 622mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5394IU | Vitamin C: 103mg | Calcium: 91mg | Iron: 4mg

The post Thai Green Curry Vegetables Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Pasta Pie
• Ingredients
• Adaptations/Variations
• How to Make Butternut Squash & Spinach Pasta Pie
• Tips for Success
• More Pasta Bake Recipes

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

The Story Behind the Recipe

Like most everyone else, I’m a huge fan of the food blog Smitten Kitchen. Deb has been blogging since the beginning, and she’s done it SO well.

A few years ago, she shared the recipe for a winter squash and spinach pasta bake that was inspired by a similar pasta “cake” by British chef Yotam Ottolenghi. I’ve made this pasta bake more times than I can count, revising and refining it into my own version of the recipe that I absolutely love.

The concept is similar to my laziest lazy lasagna – simply toss everything together, raw pasta and all, in a big bowl, then spread it in a baking dish and bake until perfect. It’s light on the hands-on time, and even though the baking (and resting) times are quite long, clocking in at two hours, with a little planning ahead this butternut squash pasta pie makes for a super easy dinner.

The best part, other than it being super easy to make, is that this pasta pie holds up flawlessly for easy leftovers. We don’t have a microwave, so we add a couple of slices to our steamer basket and steam it for about 5 minutes until warmed through. Perfection.

One of these Butternut Squash & Spinach Pasta Pies feeds us for multiple dinners and lunches for several days! It’s just so awesome.

Ottolenghi calls this a cake, and Deb calls it a bake. I deviate and instead call it a pasta pie. Growing up, we used to eat this delicious spaghetti pie that would cook up in a similar shape and style and you’d serve it in wedges, so in my mind, it’s a pie.

Why You’ll Love This Pasta Pie

• It’s super easy. Mix it up in a big bowl, dump it into your springform pan, and let the oven do all the work.
• It’s comfort food with a twist. We’ve got comforting cheesy pasta, but we also have protein thanks to the cheeses and nutrients courtesy of the butternut squash and spinach.
• The leftovers! I know I keep droning on about the leftovers, but seriously. The best.

Ingredients

• Butternut squash – You’ll need about 1/4 of a medium-size squash.
• Spinach – I like to use packaged pre-washed baby spinach. It’s just so easy! I do give it a few extra chops just so the pieces aren’t super big.
• Pasta – I like penne pasta best in this butternut squash pasta bake, but another medium pasta will work just fine, or even broken-up lasagna pasta.
• Ricotta cheese – I like full-fat for the most creamy result.
• Parmesan – For loads of umami flavor. Both mixed into the pasta and melted on top.
• Mozzarella cheese – Low-moisture, whole milk mozzarella is my preference.
• Water – I know it feels weird to mix water in! Just trust me. It helps cook the pasta and ultimately evaporates.
• Olive oil
• Garlic powder – Fresh garlic is delicious and works too, but I’ve noticed that garlic powder tastes great as well, and it’s so much easier. Easy is good.
• Crushed red pepper flakes – For a touch of heat. You can leave these out if you are feeding kiddos or anyone sensitive to spiciness.
• Thyme – Love the flavor dried thyme adds! You can use fresh thyme if you have it and would rather; I suggest doubling the quantity if so.
• Salt & pepper – Mixed in, and a little more for serving, if you like.

Adaptations/Variations

• Swap out the squash: Most any winter squash or pumpkin will work well. Not sure which squash you want to try? Check out my Ultimate Squash Guide on my other blog.
• Try kale instead of spinach – Just make sure to de-stem it first and chop into bite-size pieces.
• Try another cheese. Smitten Kitchen’s version uses fontina; over the years, I’ve switched to mozzarella because I’m such more likely to have it on hand (and I love it!) Swiss, Gruyere, or even cheddar would all be great.

How to Make Butternut Squash & Spinach Pasta Pie

I’ve found that it can be hard to make sure all of the cheeses and seasonings are distributed, so I like to mix the cheese, water, and seasonings first, then add the big bulky items (the spinach, squash, and pasta).

So first up, you’ll want to grab a big bowl – the bigger the better! Add the egg, ricotta, half of the parmesan, the mozzarella, water, the seasonings, and 2 tablespoons of the olive oil. Whisk everything together until well-blended, then add the pasta, spinach, and butternut squash and, using a sturdy spatula, mix until combined.

Now it’s time to pile everything into your springform pan! Line it with parchment paper – I like to do a “plus sign” of paper, with plenty hanging over the edges.

Pour the entire bowl of pasta mixture into the parchment-lined springform, press it in gently to make sure it’s even, then fold the parchment paper that’s over the sides back over the top of the pie.

And then cover the whole thing with foil, place it on a sturdy baking sheet to catch any spillage, and bake for an hour.

After an hour, you’ll want to remove the foil, drizzle the remaining olive oil over the top, and continue baking it uncovered for the remaining 30 minutes.

The last 30 minutes are the hardest! Because this is your resting time. In order for the pasta pie to hold together well, it’s highly recommended that you rest it for 30 minutes after baking it.

Rested? Good! Now unclip your springform and relish in your perfect butternut squash and spinach pasta pie! Slice into wedges, serve, and devour.

Tips for Success

• If possible, definitely use a springform pan. You’ll want a standard size 9-inch” springform pan with 3″ tall sides. That said, this will probably work in an 8×8″ casserole dish. I haven’t tried it, and you’ll want to scoop it out more like a lasagna vs. in wedges.
• Use a baking sheet to catch drips. It’s worth the extra insurance!
• Don’t skip the resting step. It helps the pie hold together.
• Cut the butternut squash into small-size cubes. My cubes often end up bigger than I meant to, so I intentionally try to cut them smaller (about 1/2-inch). I like the smaller bites and feel that size goes better with the overall dish.

I hope this Butternut Squash & Spinach Pasta Pie is as much a revelation for you as it has been for us! It’s just so easy and so tasty, the perfect vegetarian pasta bake.

More Pasta Bake Recipes

• The Best Mac & Cheese
• Butternut Squash Mac & Cheese
• Best Vegetarian Lasagna
• The Laziest Lazy Lasagna Ever
• Four-Cheese Baked Ziti

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Butternut Squash & Spinach Pasta Pie Recipe

If you've had baked spaghetti pie, this pasta bake is similar in concept. Pasta, cheeses, squash, and spinach are baked together and then sliced into wedges for serving. This pasta pie tastes SO good and makes super easy, amazing leftovers!

Keyword butternut squash pasta bake, pasta pie

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours

Servings 8 wedges

Calories 353kcal

Author Kare

Equipment

• 1 9" springform pan
• parchment paper
• foil

Ingredients

• 1 large egg
• 1 cup ricotta cheese
• 1 cup grated parmesan divided in half
• 1 cup shredded mozzarella cheese
• 1 1/4 cups water
• 3 tablespoons olive oil divided [you'll reserve 1 tablespoon for drizzling over the top]
• 1/2 teaspoon garlic powder or 3 cloves fresh garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups winter squash cubed small [1 pound, or about 1/4 of a medium-size butternut squash]
• 5 ounces baby spinach roughly chopped
• 8 ounces penne pasta can sub another type of medium dried pasta or lasagna noodles broken into 1-inch pieces

Instructions

• Preheat oven to 350°F. Line a nine-inch springform pan with parchment paper. I like to use two pieces in plus sign to ensure coverage Fold the sides over the edge.
• In a very large bowl, beat the egg. Add the ricotta, 1/2 the parmesan, mozzarella, water, 2 tablespoons of the olive oil, garlic powder, crushed red pepper flakes, thyme, salt, and pepper. Mix until thoroughly combined.
• Add the butternut squash, spinach, and pasta. Using a large, sturdy spatula or wooden spoon, mix well.
• Pour the mix into the lined springform pan. Press gently to make sure it'a all even. Sprinkle with the second half of the parmesan. Fold the parchment paper that was hanging over the sides up and over the top and cover tightly with foil.
• Place on a baking sheet to catch any spillage and bake for 1 hour, then remove the foil and fold the sides down, drizzle on the remaining 1 tablespoon olive oil, and bake for another 30 minutes uncovered until golden in spots on top.
• Remove from the oven and let it cool for 30 minutes.
• Remove the springform ring and slide the pasta bake by the parchment paper onto a platter. Cut into wedges and serve.

Notes

Store in an airtight container in the fridge for up to 4 days. Reheat in a microwave or on the stovetop (we usually steam leftover wedges in a steamer basket on the stovetop).

Recipe adapted from Smitten Kitchen’s winter squash and spinach pasta bake which was adapted from pasta “cake” by British chef Yotam Ottolenghi. 

Nutrition

Serving: 1wedge | Calories: 353kcal | Carbohydrates: 35g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 58mg | Sodium: 653mg | Potassium: 553mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11484IU | Vitamin C: 24mg | Calcium: 318mg | Iron: 2mg

The post Butternut Squash & Spinach Pasta Pie Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Veggie Lasagna Soup
• Ingredients
• Adaptations/Variations
• How to Make Veggie Lasagna Soup
• Tip for Success
• More Veggie-Packed Soup Recipes

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

The Story Behind the Recipe

Many, many years ago, I developed a vegetarian lasagna soup recipe for another website, and over the years, I’ve made lasagna soup a LOT!

I’ve refined and perfected the recipe, adding more veggies and simplifying where I can, until I’ve landed on a veggie lasagna soup recipe that I adore even more. So I thought it was time to share!

This soup is made with a tomato-broth base, broken-up lasagna pasta, carrots, spinach, zucchini, and white beans, for a hearty soup that’s sort of like a veggie minestrone – but with lasagna noodles! And a big dollop of ricotta-mozzarella blend on top! 😋

Why You’ll Love Veggie Lasagna Soup

If you love veggie lasagna, I think you’ll love this vegetarian lasagna soup! It’s full of flavor + veggies and the beans and cheese add a bit of protein, making it a nice, hearty, satiating affair.

Serve with a nice kale salad and some garlic bread for the full meal deal!

Ingredients

For the lasagna soup:

• Olive oil – For sautéing the first base layer of flavor.
• Onion – Standard yellow onion, diced
• Carrots – Adds nutrition and, together with the onions, a nice backbone of flavor.
• Italian seasoning – The mix of Italian spices can be found in your local grocery store, or you can make your own homemade Italian seasoning (highly recommended!)
• Garlic
• Vegetable broth – Grab a box of low-sodium veggie broth at the store or make your own vegetable broth from scraps in the Crock Pot – it’s super satisfying (and tastes amazing!)
• Crushed tomatoes – Grab your favorite brand from the store. Diced tomatoes will work here, too, if you prefer something a bit chunkier.
• Navy beans – I prefer to use small white navy beans in this soup because they sort of retreat to the background (the pasta and cheese are the star of the show!) but still add heartiness. But I have used cannellini beans and chickpeas often, too – both options work well!
• Salt & pepper
• Zucchini
• Lasagna pasta – You’ll want to break up the pasta, or you can opt for a different pasta if you prefer. Rotini is great!
• Sugar – A weird ingredient for soup, I know, but the sugar helps to balance out the acidity from the tomatoes. I’ve included it as an optional ingredient because sometimes it’s not necessary.
• Spinach – I like to give baby spinach a rough chop before adding it to soup so that the pieces aren’t too big.
• Parsley

For the cheesy goodness:

• Ricotta cheese
• Mozzarella
• Parmesan
• Salt & pepper

Adaptations/Variations

• Vegan/dairy-free lasagna soup: The soup itself is already dairy-free and vegan – it’s just the cheesy topping you’ll need to address. Mix almond ricotta (you can find it in stores) with vegan mozzarella shreds and a couple of teaspoons of nutritional yeast.
• Gluten-free veggie lasagna soup: Swap the pasta for your favorite GF pasta. It doesn’t have to be lasagna noodles; any medium shape will be great (rotini is excellent in this soup!)
• Meat option: If you have a meat-eater in the house, you can mix some cooked and drained ground beef or ground crumbled sausage to the carnivorous portions.

How to Make Veggie Lasagna Soup

Classic one-pot prep is one of the things that makes soup amazing! Grab a soup pot/Dutch oven and saute your aromatics – carrots, onion, Italian seasoning, and garlic. I like to saute the Italian seasoning right up front to really help “wake up” the flavors.

Next, add the tomatoes, beans, and broth. Once that comes to a boil, break in your pasta and add the zucchini.

And then simmer until your pasta is tender! Stir in the parsley and spinach, and then give it a taste. Is it tasting a bit acidic? If so, add the sugar. (Some canned tomatoes can lend an acidic taste, so I like to include the option of a touch of sugar in this recipe to help tame the acid.)

Then, in a small bowl, mix together the ricotta, mozzarella, parm, salt, and pepper.

Scoop out your glorious lasagna soup into individual bowls …

… and top each bowl with a generous dollop of the cheesy ricotta goodness.

And then dig in!

Tip for Success

• Break your lasagna into smaller-than-you-think pieces. We’re talking one-inch pieces. It swells up way more than you think it will!

I hope this veggie lasagna soup becomes a staple for your family like it has mine! It’s such a fun spin on soup – it satisfies that lasagna craving while staying relatively light and nutrient-filled.

More Veggie-Packed Soup Recipes

• Vegetable Barley Soup
• Rustic Winter Vegetable Chowder
• Vegetarian Minestrone
• Squash-Lover’s Minestrone

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Veggie Lasagna Soup Recipe

Light yet hearty, this vegetable lasagna soup is full of garden vegetables along with white beans and lasagna noodles, all topped with a glorious dollop of cheesy goodness. Bonus: It comes together quickly, in just over 30 minutes!

Keyword garden vegetable lasagna soup, lasagna soup, vegetarian lasagna soup, veggie lasagna soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 390kcal

Author Kare

Ingredients

For the soup:

• 2 tablespoons olive oil
• 1/2 medium yellow onion diced, about 1 cup
• 2 medium carrots diced, about 1 cup
• 1 tablespoon Italian seasoning
• 3 medium garlic cloves minced
• 4 cups low-sodium vegetable broth
• 15 ounces crushed tomatoes 1 can
• 15 ounces small white beans aka navy beans, drained and rinsed
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 small zucchini diced, about 1 cup
• 4 ounces lasagna pasta about a quarter of a box, broken into approx. 1-inch pieces
• 1 teaspoon sugar optional, to cut acidity
• 2 cups baby spinach lightly chopped
• 1/2 cup fresh parsley chopped + more for garnish

For the cheese topping:

• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• Set a large pot over medium-low heat and add the olive oil. When hot, add the onion, carrots, and Italian seasoning. Cook, stirring occasionally, until the onion and carrots are tender but not browned, about 8 minutes.
• Add the garlic and cook, stirring frequently, for another minute.
• Add the vegetable broth, crushed tomatoes, beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, and add the zucchini and pasta. Reduce to a simmer. Stir and continue to simmer until the pasta is cooked through, 15-20 minutes, continuing to stir occasionally to help keep the pasta from sticking together.
• While the soup simmers, make the cheese topping. In a small bowl, mix together the ricotta, mozzarella, Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
• Add the spinach and parsley to the soup, then taste it and, if it's too acidic for your tastes, add the sugar. I almost always add sugar (or honey) personally to mellow out any acidity from the tomatoes, but I wanted to make this ingredient optional in case you don't want to use the added sugar or your particular canned tomatoes are not too acidic.
• Taste again and add more salt and pepper if desired.
• Scoop lasagna soup into bowls and top with a generous spoonful of the cheese topping. Sprinkle with more parsley if desired, and serve.

Notes

Vegan/dairy-free option:

The soup itself is already dairy-free and vegan – it’s just the cheesy topping you’ll need to address. Mix almond ricotta (you can find it in stores, or even make your own vegan ricotta) with vegan mozzarella shreds and a couple of teaspoons of nutritional yeast.

Gluten-free option:

Swap the pasta for your favorite GF pasta. It doesn’t have to be lasagna noodles; any medium shape will be great (rotini is excellent in this soup!

Meat option:

If you have a meat-eater in the house, you can mix some cooked and drained ground beef or ground crumbled sausage to the carnivorous portions.

Nutrition

Serving: 1g | Calories: 390kcal | Carbohydrates: 48g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 580mg | Potassium: 849mg | Fiber: 12g | Sugar: 8g | Vitamin A: 5272IU | Vitamin C: 25mg | Calcium: 294mg | Iron: 4mg

The post Veggie Lasagna Soup Recipe appeared first on Kitchen Treaty.

With protein-rich chickpeas, tender sweet potatoes, and spinach in a savory peanut and tomato sauce, this West African inspired stew makes an amazing dinner (and the leftovers are excellent for lunch!) I love it served over brown rice, with lots of peanuts and cilantro sprinkled over the top.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew
• Ingredients
• Adaptations/Variations
• How to Make This Slow Cooker Chickpea Stew
• Tips for Success
• More Chickpea Stew Recipes

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

The Story Behind the Recipe

I already have a stovetop West-African-inspired peanut stew recipe on Kitchen Treaty, but I wanted to create a super hands-off version, plus, I thought I’d amp up the protein with some chickpeas.

I reduced the liquids (you don’t need nearly as much liquid when cooking in a slow cooker) and made a few tweaks to the inspiration recipe, and this Slow Cooker Peanut, Chickpea, and Sweet Potato Stew was born!

Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew

What’s not to love when it comes to slow cooker dinners?! This is a throw it in and forget it until dinnertime kind of meal, one that allows all the flavors to mingle together into a flavorful stew.

All you have to do after it cooks all day is stir in some spinach, cook up some rice, chop up some peanuts and cilantro, and serve!

Ingredients

• Onion, garlic, and fresh ginger – for a backbone of flavor.
• Sweet potatoes – peeled and diced, any color will do.
• Chickpeas – You’ll want two cans, or about 3 1/2 cups cooked chickpeas.
• Crushed tomatoes – One can.
• Veggie broth – I like to use low-sodium vegetable broth to better control the overall salt levels in my recipes. Buy it from the store or try my slow-cooker veggie broth recipe.
• Peanut butter – I like to use creamy peanut butter for a nice smooth sauce.
• Cumin, coriander, & red cayenne pepper – For flavor and, in the case of the cayenne, a smidge of heat.
• Spinach – I use baby spinach because it’s easy to buy it packaged and pre-washed, so I don’t need to worry about rinsing and chopping spinach leaves.
• Salt & pepper – To taste.

Adaptations/Variations

• Swap the spinach for kale. Use baby kale or another type of kale leaves, stems removed and chopped.
• Add more veggies. Red bell pepper and/or carrots are great additions.
• If you don’t have vegetable broth, water will work. I like the added flavor that veggie broth provides but it’s not a must!

How to Make This Slow Cooker Chickpea Stew

Add all of the ingredients except the spinach, the rice, and the toppings to the slow cooker …

… and cook for a few hours.

Stir in the spinach …

Then cook up some rice, spoon your chickpea stew over the rice, top with chopped peanuts and cilantro, and enjoy!

Tips for Success

• Use a 3-quart or larger slow cooker. Any smaller and the ingredients might not fit.
• Go generous with the peanuts on top. The added crunch is so good!

I hope you love this Slow Cooker Peanut, Sweet Potato, & Chickpea Stew as much as we do! It’s such an easy way to get a hearty, unique, protein-packed, and cozy dish on the table, especially on busy weeknights.

More Chickpea Stew Recipes

• Chickpea & Tomato Curry
• Chana Masala with Spaghetti Squash
• Moroccan Chickpea & Sweet Potato Stew
• Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
• Slow Cooker Pumpkin Red Lentil & Chickpea Curry
• 20-Minute Vegetarian White Bean Chili

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Slow Cooker Peanut, Sweet Potato, & Chickpea Stew Recipe

This hearty chickpea stew is a vegan riff on West African peanut stew and cooks up effortlessly in the Crock Pot. A savory peanut-tomato sauce coats tender chickpeas, sweet potatoes, and spinach. Serve over rice and top generously with chopped salted peanuts and cilantro!

Keyword harissa chickpea stew, peanut stew, slow cooker chickpea stew, slow cooker west african stew, west african stew

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 281kcal

Author Kare

Equipment

• 1 3-quart or larger slow cooker

Ingredients

• 1 medium yellow onion diced) (about 2 cups
• 3 cloves garlic minced
• 1 tablespoon fresh ginger chopped
• 1 large sweet potato peeled and diced) (about 2 cups
• 2 cans chickpeas drained and rinsed; 15-ounce cans; 3 1/2 cups
• 15 ounces crushed tomatoes 1 can
• 2 cups low-sodium vegetable broth
• 1/2 cup creamy peanut butter
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground red cayenne pepper plus or minus to taste
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4 cups packed fresh baby spinach

For serving:

• 2 cups cooked brown rice

Garnish:

• Fresh cilantro
• Chopped salted peanuts

Instructions

• To a 3-quart or larger slow cooker, add all ingredients except the spinach. The peanut butter might not incorporate all the way at first, but once it warms it will melt and mix with the other ingredients.
• Cook on high 3-4 hours or low 6-8 hours. Stir in the spinach until wilted. Serve over rice with fresh cilantro and a generous topper of chopped salted peanuts.

Notes

Meat option

Classic West African Peanut Stew often contains chicken. If you like, you could stir some cooked/shredded chicken into the meat-eaters’ bowls. 

Nutrition

Calories: 281kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 419mg | Potassium: 676mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7416IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 3mg

The post Slow Cooker Peanut, Sweet Potato, & Chickpea Stew Recipe appeared first on Kitchen Treaty.

Peanut butter, spinach, and sweet potato, you say? YES. It’s the MOST glorious combo – trust me.

For us, This Vegetarian African Peanut Stew has been a definite dinner-on-repeat over the course of the winter. It has a relatively simple list of ingredients, so it’s an easy throw-together meal for weeknights.

Vegetarian Sweet Potato & Peanut Stew Ingredients

What do we have? Well, these ingredients, for one:

• Olive oil – For sautéing the onion and garlic.
• Onion – A standard yellow onion works well here, but if you only have a white onion or sweet onion, those will work fine too.
• Garlic – Three cloves, minced. But if you prefer to measure garlic with your heart and add way more, go for it!
• Ginger – You’ll want one tablespoon of minced fresh ginger, which is roughly a thumb-sized piece. Peel the skin off easily with a spoon before mincing – one of my favorite tricks!
• Vegetable broth – Grab a box veggie broth from the store, or make your own slow cooker vegetable broth or veggie broth from scraps.
• Crushed tomatoes – One 15-ounce can.
• Peanut butter – Creamy peanut butter works best for this recipe as it melts right into the stew. If all you have is crunchy, though, go for it!
• Sweet potatoes – Any kind of sweet potato or yam will work for this sweet potato stew.
• Cumin & ground coriander – For earthy, smoky flavor.
• Cayenne pepper – for a touch of heat.
• Spinach – I like to use baby spinach because it just requires a quick rinse and is already pretty small. Give it a few chops if you don’t like larger pieces of spinach.
• Rice – for serving. I like brown rice with African Peanut Stew because the hearty texture and nutty flavor pairs perfectly with the stew.
• Cilantro & salted peanuts for garnish – A must, in my book!

What to Serve with It

Rice is a must! I prefer brown rice as its earthy flavors and texture hold up well to the hearty Sweet Potato Peanut Stew.

A green salad served alongside is always welcome, and I think kale salad is the perfect companion. How about this Lemon-Garlic Kale Salad or colorful Rainbow Kale Salad?

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Vegetarian Sweet Potato Peanut Stew

Sweet potatoes, peanut butter, spinach, cumin … the comforting west-African-inspired combo results in the heartiest, most flavorful vegan stew around.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 470kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion diced) (about 2 cups
• 3 medium cloves garlic minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 cups low-sodium vegetable broth
• 1 15-ounce can crushed tomatoes
• 2 medium sweet potatoes peeled and diced) (about 2 cups
• 1 tablespoon fresh ginger
• 1/4 teaspoon ground red cayenne pepper plus or minus to taste
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/2 cup creamy peanut butter
• 4 cups packed fresh baby spinach

For serving:

• 2 cups cooked brown rice

Garnish:

• Fresh cilantro
• Chopped salted peanuts

Instructions

• Cook the rice according to package instructions.
• While the rice cooks, make the stew. Set a medium soup pot or Dutch oven over medium-low heat. When hot, add the olive oil and the onion. Cook, stirring occasionally, until softened, 6-8 minutes. Add the garlic, cumin, and coriander and cook, stirring frequently, for 1 minute.
• Add the broth, tomatoes, sweet potatoes, ginger, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to high and bring to a boil. Once the stew comes to a boil, reduce heat to low and simmer uncovered until the sweet potatoes are tender, 8-10 minutes.
• Stir in the peanut butter and the spinach. Stew is done when the peanut butter has distributed and the spinach has wilted, about 2 minutes. Taste and add more salt and pepper if you like.
• Serve with a scoop of brown rice and garnish with cilantro and peanuts.

Notes

Meat option

Classic West African Peanut Stew often contains chicken, so you could totally stir some cooked/shredded chicken into the carnivores’ portions.

Nutrition

Calories: 470kcal | Carbohydrates: 60g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Sodium: 530mg | Potassium: 902mg | Fiber: 10g | Sugar: 10g | Vitamin A: 18857IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 3mg

More Sweet Potato Recipes

• Want a slow cooker version of this stew with chickpeas added for more protein? I love this version! Head on over to the Crock Pot Sweet Potato Peanut Stew recipe!
• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Whipped Sweet Potatoes
• Moroccan Sweet Potato & Chickpea Stew
• Three Bean Sweet Potato Salad
• Baked Sweet Potato Fries
• Creamy Sweet Potato Soup

The post Vegetarian Sweet Potato Peanut Stew appeared first on Kitchen Treaty.

This thick vegan stew is flavored with harissa, a spicy chili paste from North Africa. It’s found in most grocery stores these days, and it’s an exceptional hack for amazing flavor.

Make this Moroccan Chickpea Stew ahead of time for easy meal prep, or make it for dinner and enjoy the leftovers for a hearty lunch.

It’s easy, hearty, and cozy!

More Sweet Potato Recipes

• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Whipped Sweet Potatoes
• Vegetarian Sweet Potato Peanut Stew
• Three Bean Sweet Potato Salad
• Baked Sweet Potato Fries
• Creamy Sweet Potato Soup

More Vegetarian Stews

• Chickpea & Tomato Curry
• Vegetarian Sweet Potato Peanut Stew
• Hearty Tuscan Bean Stew
• 20-Minute Vegetarian White Bean Chili

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Moroccan Chickpea & Sweet Potato Stew

This vegan stew is so hearty and cozily spiced. Thick with chickpeas, sweet potatoes, tomatoes, and spinach – so satisfying with a scoop of quinoa or brown rice.

Keyword harissa chickpea stew, harissa vegetarian recipe, moroccan chickpea stew, moroccan sweet potato stew

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Calories 411kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 3 garlic cloves minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 small sweet potato about 8 ounces, peeled and diced
• 1/4 teaspoon salt plus more to taste
• 1 15-ounce can chickpeas, drained and rinsed
• 1 14.5-ounce can crushed tomatoes
• 1 1/2 cup water or vegetable broth
• 5 ounces baby spinach
• 1 tablespoon harissa*

For serving:

• Lemon wedges
• Chopped parsley for garnish
• Freekah, couscous, rice, or quinoa cooked

Instructions

• Heat the oil in a large pot over medium heat. Add the onion and cook until it has softened, 5-7 minutes.
• Add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.
• Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes, or until the sweet potatoes are tender.
• Add the harissa and spinach to the pot and stir until the spinach is wilted. Remove from heat and season with salt to taste.
• Serve over your grain of choice with lemon wedges and chopped parsley sprinkled over the top.

Notes

Recipe courtesy of The Green Plate Club

Nutrition

Calories: 411kcal | Carbohydrates: 79g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Sodium: 584mg | Fiber: 17g | Sugar: 13g

The post Moroccan Chickpea & Sweet Potato Stew appeared first on Kitchen Treaty.

It’s super simple, with frozen tropical fruits, an orange (one of those Cuties, peeled and thrown on in, is perfect), almond milk, banana, and spinach or kale (or a bit of both).

Table of Contents

• The Story Behind the Recipe
• Tropical Green Smoothie Ingredients
• How to Make It
• More Green Smoothie Recipes

The Story Behind the Recipe

I know smoothie recipes – and especially green smoothie recipes – are super commonplace and easy these days. So does the world really need another?

Good point, self. The truth is, sometimes you (I) happen across a particularly delicious combination and you (I) know you (I) won’t remember the combo. So you (I) decide you’d better publish it on your (okay I’ll stop now) food blog so that you can keep the recipe forevermore.

And here is why, in 2019, you’re seeing another recipe for a dadgum green smoothie: The Tropical Green Smoothie!

This one is entirely drinkable – so drinkable, my smoothie-averse kiddo declared it yummy! That’s saying something (those of you who know my daughter and me know that’s really, really something).

Tropical Green Smoothie Ingredients

It’s super easy to have all the ingredients on hand, because the pineapple and mango just hang in your freezer, and if you’re like me, at least in the wintertime you always have those easy-peel, super sweet oranges on hand (but it’s always nice to have oranges hanging out anytime of the year).

Add in a banana, almond milk, and some greens and viola!

• Kale or spinach – both are great! I like baby kale in smoothies.
• Frozen pineapple & frozen mango – both easy to find in the freezer section at both grocery stores., chunked and ready to add to your blender! Perfect.
• Orange – peel it and drop it in whole!
• Banana – no need to freeze it first because your pineapple and mango were frozen. Perfect!
• Almond milk – but any plant based milk will work.

Another green smoothie recipe! (I promise, this tropical green smoothie is worth a try.

How to Make It

Add all of the ingredients to a high-speed blender and blend until pureed. That’s it! If you need a little more milk to get everything moving, feel free to add more a bit at a time until perfect.

More Green Smoothie Recipes

• 4-Ingredient Mango Green Smoothie
• Mango Coconut Green Smoothie
• Ginger Peach Green Smoothie
• Toasted Coconut Green Smoothie
• Chocolate Raspberry Sneaky Green Smoothie (hint: it’s not actually green in color!)
• Healthy Shamrock Shake Smoothie
• Green Lime Smoothie
• Pumpkin Pie Green Smoothie

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Tropical Green Smoothie

Our absolute favorite green smoothie. This one's sweet and so tropical tasting its nickname is "Green Sunshine Smoothie!" It's only green in looks though – you can't taste the kale or spinach at all!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 large or 2 small smoothies

Calories 279kcal

Author Kare

Ingredients

• 1/2 cup kale leaves baby kale, or baby spinach (packed)
• 1/2 cup frozen mango chunks
• 1/2 cup frozen pineapple chunks
• 1 whole small orange or 1/2 large orange, peeled
• 1 medium banana peeled
• 1/2 – 3/4 cup unsweetened almond milk or milk of your choice

Instructions

• Add all ingredients, starting with 1/2 cup milk, to a high-powered blender and blend until smooth. If your smoothie is too thick, add a bit more milk until it blends smoothly.
• Divide between one or two glasses and serve.

Nutrition

Serving: 1g | Calories: 279kcal | Carbohydrates: 67g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 171mg | Potassium: 925mg | Fiber: 9g | Sugar: 46g | Vitamin A: 2360IU | Vitamin C: 159mg | Calcium: 255mg | Iron: 1mg

The post Tropical Green Smoothie appeared first on Kitchen Treaty.

Well, that’s exactly what I have here for you today. Except a little different. I hope that’s okay with you. Here’s the scoop:

Did you know the classic cold spinach dip recipe, in the style of many recipes hailing from the mid-to-late 1900s, called for dried vegetable soup mix? Well, maybe you did, but I didn’t! And I don’t know about you, but I don’t exactly keep veggie soup mix hanging around in my pantry.

But I do have onion powder and garlic powder, and I thought maybe those two ingredients too could help make Creamy Cold Spinach Dip nirvana.

And you know what? I think I was right! In fact, I even made a point to buy some veggie soup mix so I could compare the two. I made the batch with onion and garlic powders and then another batch with veggie soup mix. We thought the non-veggie-soup-mix version was actually SO much better!

So here I am today in a retro sort of mood, sharing Creamy Spinach Dip with Water Chestnuts.

How to Make Spinach Dip with Water Chestnuts

This stuff is so easy. Just mix mayo, sour cream (read on for equally delicious vegan and dairy-free options), spinach, water chestnuts, scallions, onion powder, garlic powder, salt and pepper together. Aaand done! Seriously that easy.

For a dairy-free version, I use my cashew sour cream. So good! And to go all the way vegan, go with cashew sour cream and vegan mayo. Done and done.

Serve it up all classic-like in a sourdough bowl and some sliced sourdough baguette on the side.

Now that we’ve got this 1980s-style business settled, I just have to ask: Who exactly did shoot J.R.?

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Creamy Spinach Dip with Water Chestnuts Recipe

Classic creamy spinach dip with a water chestnut crunch, minus the veggie soup mix. Easy, super full of flavor, and with dairy-free and vegan options.

Prep Time 15 minutes minutes

Servings 12

Author Kare

Ingredients

• 1 1/2 cups sour cream for dairy-free and vegan version, use cashew sour cream
• 1/2 cup mayonnaise for vegan version use vegan mayo
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon fine-grain sea salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 10-ounce bag frozen spinach, thawed and liquid squeezed out*
• 1 4-ounce can water chestnuts, drained and chopped
• 1 bunch scallions green onions, chopped [discard top 1/3 of green ends]; save a few for garnish
• 1 medium loaf sourdough boule
• 1/2 sourdough baguette sliced

Instructions

• To a medium bowl, add the sour cream, mayonnaise, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well to combine.
• Squeeze the liquid out of the spinach and add to the bowl along with the water chestnuts and scallions. Mix well to combine. Taste and add additional salt and pepper if desired.
• To allow the flavors to develop, place dip in a lidded container and refrigerate for at least one hour, or up to 24 hours.
• When ready to serve, prepare the sourdough bowl. Use a serrated knife to slice off the top of the sourdough round, leaving enough of the bread to make a “bowl.” Use your hands to pull out the soft center of the bread, leaving the crusty outside. Arrange on a platter along with sourdough baguette slices. Scoop dip into the sourdough “bowl” and use the reserved scallions for garnish. Serve!

Notes

* To thaw spinach, I just let it sit at room temperature for about 30 minutes and I’m good to go. You can also place it in the fridge or even microwave it to thaw it out.

Dairy-free option

Use this cashew sour cream. I make a double batch and save the leftover cashew sour cream for chili or quesadillas!

Vegan option

Use this cashew sour cream and vegan mayo.

Note about cashew sour cream and food allergies

I have a relative with a cashew allergy so it always makes me a little nervous when I post recipes like this where you would never guess cashews could be lurking in there! They’re such a versatile ingredient, but that means they can really hide in a lot of things. So if there’s any doubt, maybe make a little “contains cashews” sign for your spinach dip. Nut allergies can be scary and serious, yo!

I used this recipe from Culinary Hill and this recipe from Spend with Pennies as my starting points for this spinach dip recipe.

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