Archives for 2015

12 Vegetarian Pasta Recipes

October 22, 2015 20 Comments

Yes! It’s about time to pull out the cozy sweaters and dive into some pasta. I’m not a fan of being outside in the cold, but I do love the emphasis on comfort that comes with cooler temperatures. Now where are my stretchy pants?

Below, you’ll find twelve hearty and healthy vegetarian pasta recipes that I’m looking forward to eating this fall and winter. I always opt for whole grain pastas, which keep me fueled so much longer (DeLallo brand is my favorite) and load them up with veggies. You can read feedback from C+K readers who made these recipes below.

I tried to pick seasonally appropriate meatless pasta recipes for this roundup. For more pasta dishes, check out my full pasta archives and my veggie pasta board on Pinterest!

1) Spinach Artichoke Lasagna

“I made this lasagna last night and it was delicious! never thought I would knew how to make lasagna, my husband was impressed ;) Thanks Kate!” – Cecilia

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Thai Red Curry with Vegetables

October 20, 2015 2,437 Comments

You know dinner was good when you want to eat it for breakfast. Speaking of, it’s 10 am and I’m writing with a happy belly.

This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. It’s warm, comforting, and perfect for cool days. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent.

I’ve been meaning to try a red Thai curry based on my green curry for a while now, and I’m so glad I finally did. It’s the best curry I’ve ever had, restaurant versions included! Yeah, I said it.

Bonus? You should be able to find everything you need for this simple curry at a well-stocked grocery store.

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Crisp Apple & Kohlrabi Salad

October 13, 2015 106 Comments

Kohlrabi. It’s one of those alien-like vegetables that I avoid eye contact with when I’m walking down the produce line. Remember that scene from E.T., when his face shows up in the middle of all the stuffed animals? It’s like that. Eeeek.

What is kohlrabi, anyway? The name is a fun combination of German/Swiss words for cabbage and turnip, which is perfectly descriptive. It’s a knobby, imperfectly round, tennis ball-shaped vegetable with a spout of leaves, which makes it looks like a turnip from Jupiter.

Kohlrabi comes in green or purple, but the flesh is white either way. Its dense insides remind me of a broccoli stalk. It smells kind of radish and tastes ambiguously cruciferous.

I almost couldn’t find kohlrabi at the store, but I finally spied one sad, limp bunch and took it home with me. I used a vegetable peeler to peel off the rough brown spots and sliced it up, along with an apple. The crisp radish/sweet apple thing seemed a little odd at first, but soon I couldn’t resist snacking on it.

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Adrianna’s Spicy Squash Soup

October 7, 2015 57 Comments

We’re just on the cusp of fall weather here. Leaves are starting to fall, but we still have at least another week of seventy degree days. I’m soaking up the best of both worlds while I can by taking Cookie on long walks during lunchtime and breaking out my favorite jackets in the evening.

I got so excited a couple of weeks ago when Adrianna of A Cozy Kitchen’s new book, The Year of Cozy, landed on my doorstep. It’s a beautifully designed and photographed book filled with recipes and crafts for every month. The whole book is geared around making the most of each month (and making the most of life, really).

The book isn’t about adding more to the monthly to-do list, but about finding comfort from the stresses of everyday life in fun little side projects. I love it. As if it could get any better, she included plenty of pictures of her corgi, Amelia, and even a recipe for dog doughnuts and a dip-dyed rope dog leash. Cookie approves.

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Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette

October 1, 2015 130 Comments

Food blogging has its perks. Sometimes, people offer to send me cookbooks. Sometimes, I find recipes in said books worth sharing with you all. This recipe, by Gena Hamshaw of Choosing Raw and the author of Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen, is one of them.

This recipe jumped out to me since savory sweet potatoes, kale, quinoa and pesto are a few of my favorite ingredients. It also seemed like a salad that would pack well for yesterday’s flights, and it did. I feel so accomplished when I arrive at the airport with a healthy meal in tow. Which, to be clear, is almost never. It’s a miracle when I remember to bring socks!

I found the final kicker in Gena’s headnote, which suggested that this is a salad for August or September, when basil is plentiful at farmers’ markets and sweet potatoes are just becoming available. Since September is almost over, I thought I’d better hurry up and make it.

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Roasted Eggplant & Tomato Orzo Pasta

September 28, 2015 167 Comments

This post is brought to you by DeLallo Foods.

First of all, THANK YOU for your kind words and excitement surrounding my cookbook announcement! I am so glad we can talk about Love Real Food now. My mind has been so preoccupied with the book lately that I haven’t been able to come up with much to talk about, other than the weather. I’m tired of talking about the weather. (Are you tired of hearing me ramble on about the weather? Yes? I don’t blame you.)

Now we can talk cookbook, too. Your enthusiasm got me all fired up last week and kept me fueled through shooting six recipes on Friday. Thank you! I keep forgetting that I can share the process now, but I promise to start sharing sneak peaks of #loverealfoodbook this week.

I designed the cookbook’s recipe list to be more season-less than seasonal, because I want most of the recipes to appeal to you and be available to you year-round. That means I’ve been reserving the super seasonal recipes for the blog, which is fun because I can publish them when they’re prime for the making.

Like, this pasta dish. It’s perfect for this time of year. It’s not too hot outside to crank up the oven and roast eggplant, which is at its peak right now. I’ve had an odd hankering for roasted eggplant ever since I made Anna’s Mediterranean quinoa salad. Most people describe eggplant as bitter, but I’d say it’s borderline sour. Tangy. Pillowy. Hearty. So good, if paired with the right flavors.

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Archives for 2015

1) Spinach Artichoke Lasagna

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