Ten Turmeric Boosted Recipes + Giveway

Turmeric fans, this is for you.  I’m teaming up with @diasporaco for a GIVEAWAY of a year’s supply of my favorite turmeric. That’s FOUR jars of vibrant, potent, organically farmed, single-origin turmeric grown in Andhra Pradesh, India with a 4.7% curcumin content. TO PARTICIPATE: Follow both of us ( @heidijswanson & @diasporaco ) on Instagram and leave a comment (on Insta) telling me what you’d do with this special turmeric. I’ll select my fave this Sunday (3/31)! To kick things off I’m highlighting a few of my favorite turmeric recipes here. Let’s do this! xx, -h
1. Turmeric Grilled Tofu Spring Rolls – The spring rolls we been eat all spring & summer. Grilled turmeric tofu, asparagus, herbs, and hot sauce.

2. Turmeric Cashews – Turmeric Cashews tossed with cayenne, nori, and sesame. Inspired by The Good Gut written by Stanford researchers Justin and Erica Sonnenburg. Keep your microbiota happy.

3. Sunshine Pad Thai – The pad thai recipe you’re looking for! Try this simple trick to make a turmeric noodle version.

4. Turmeric Tea – I started making this turmeric tea for its beneficial properties, and now it is one of my favorite daily rituals – made from a honey turmeric paste with lots of lemon juice and freshly ground black pepper.

5. Pickled Turmeric Eggs – If you’ve got hard-boiled eggs and five extra minutes, you can make these beauties! They’re the best. Hard-boiled eggs pickled in turmeric, shallot, and apple cider vinegar – beautiful, quick to make, and delicious.

6. Instant Pot Congee with Brown Rice and Turmeric –  making congee in your Instant Pot is literally reason enough to buy one. A complete home run.

7. Turmeric Soaked Chickpeas – Turmeric soaked chickpeas, you can use them in all sorts of things! This includes your favorite hummus, salads, and chickpea creations. I include conventional stovetop and Instant Pot instructions here.
There’s also this (8)turmeric popcorn, this favorite (9)lemongrass turmeric curry paste, and this (10) dynamite cold tonic.
Continue reading Ten Turmeric Boosted Recipes + Giveway on 101 Cookbooks

Favorites List (3.24.19)

A fresh list of links, recipes, reading, and watch-worthy gems for the week ahead. Enjoy!
– To Make: Folkloric Immunity Tonic (Andrea Gentl + CAP Beauty)
– Let’s talk about eye health! (In Fiore + Dr. Elise Brisco)
– Photos: Southern India (in my Insta Stories)
– A few fave asparagus recipes: this, this, this, and these.
– Required reading: for aspiring restauranteurs
– 2019 Garden Inspiration: reading this, binge watching this
– Watching: this & this
– Love: Esther Choi’s The Kitchen Gadget Test Show
– Reading: this, this, and this.
– Warming up To Vegan Pozole (New Yorker)
– The House that Love Built – Before it was Gone
– The Truth About Wasabi (video)
– Wish list: for my elbow ouchie (via Healthyish), daisy lead to match Polly’s daisy collar, a kishu tree, more Kashmiri amaro
Let me know if you have a favorite to add to the list – a favorite recent book you’ve read, podcast you’ve listened to, recipe you’ve cooked, etc! 
Continue reading Favorites List (3.24.19) on 101 Cookbooks

Vegan Soy Curl Fajitas

Soy Curl Fajitas are fun and easy to make weeknight dinner. Top them with guacamole, salsa, and hot sauce for the ultimate meal! They’re vegan with a gluten-free option.
Many years ago, before eschewing dairy and eggs, I used to frequent some of the smaller Mexican chain restaurants in the area when dining out. There were four or five of them, and I knew I could get a tasty meal made with beans and cheese. Just about all of them had some form of vegetable fajita, too.
An Awkward Lunch
About ten years ago, I had started a new job as art director of a company that made scrapbooking supplies, and I was invited to a managers’ lunch meeting at one of those Mexican eateries. I was vegan at this point, and work lunches were tricky to deal with, but I knew there were two things on the menu that I could eat – a bean salad and my old friend vegetable fajitas.
I was feeling awkward and uncomfortable at lunch, mainly because I was new and partly because I was dining with the company’s owners. And also, because I frequently feel awkward and uncomfortable. So, I seated myself at the end of the table, where I could sit quietly and hopefully not be too noticed. When the waitress came to take our orders, she started with me. I ordered the vegetable fajitas, hold the cheese and sour cream, extra guac, please. And then everyone else at the table ordered a salad. I didn’t think too much of it. Until the food arrived.
While everyone else was delivered big bowls full of lettuce and tomatoes, I was brought do-it-yourself meal consisting of a sizzling platter full of vegetables, a tortilla warmer full of hot tortillas, a plate with guacamole and lettuce, bowls full of rice and beans, and a little dish of salsa. I had failed in my attempts to draw attention to myself, as my meal took up half the table. I’m pretty sure my meal was tastier than theirs, though, so it was probably worth it.
I think of fajitas being somewhere between a taco and a burrito. They originated as Tex-Mex meal consisting of grilled steak served in a tortilla. Actually, the word “fajita” used to refer to the strips of meat rather than the meal, with “faja” meaning “strip”.
It was in the 90s that restaurants started adding fajitas to their menus. They are now served with different types of filling, including vegetables. The filling is usually cooked with peppers and onions, and the tortillas can be topped with all manor of condiments, such as guacamole, sour cream, and salsa.
Vegan Soy Curl Fajitas
I used to make Portobello mushroom fajitas on a regular basis, but we’ve had to cut back on our mushroom intake, as they tend to make Dennis’s gout flare up. These days, I’ve been making them with Soy Curls instead. As you probably know by now, I loves me some Soy Curls.
Soy Curl Fajitas are a fun weeknight meal, and they’re a nice change of pace from tacos. (What am I talking about? I love tacos!) They come together pretty quickly, so they’re a great option for dinner after work. The Soy Curls do need a few minutes to soak before you can cook them, but that can be done while you’re slicing the vegetables and preparing the toppings.
Soy Curl Fajitas are easy to make!

First, you soak the Soy Curls.
Once they’ve reconstituted, you toss them in spices.
Then, you cook the onion.
Once it has begun to brown, you add the garlic, peppers, and soy curls and cook everything until the vegetables have softened and the soy curls have browned.
Finally, you divide the mixture among with the tortillas and add your favorite toppings.

I’ve noticed that the fajitas that I’ve been served in restaurants come with wheat tortillas, but corn will work just as nicely. Which every you use, opt for smaller tortillas – either 6-inch or 8-inch will do. I like to use red, green, and orange bell peppers along with a red onion to give my fajitas some color. Avocado, salsa, and shredded lettuce are my favorite toppings, along with plenty of hot sauce!

Soy Curl Fajitas

Vegan Soy Curl Fajitas are fun and easy to make weeknight dinner. Top them with guacamole, salsa, and hot sauce for the ultimate meal!

For the Fajitas

4 ounces Soy Curls, about half a package
¼ teaspoon chili powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon sea salt
pinch cayenne pepper
1 teaspoon neutral-flavored oil
1 medium-sized red onion, halved and thinly sliced
2 cloves garlic, minced
3 bell peppers, seeds removed and thinly sliced
8-10 small whole wheat or corn tortillas, 6- or 8-inches, warmed

For Serving, Optional

Sliced avocado
Diced tomatoes
Chopped lettuce
Jalapeno slices

Re-constitute the soy curls by placing them in a bowl and pouring 2 cups of hot water over them. Let them sit for about 15 minutes. Once they’ve softened, drain them and squeeze as much of the excess water out of them as possible.
Place the soy curls in a bowl and add the chili powder, onion powder, garlic powder, cumin, sea salt, and cayenne pepper. Toss to coat the soy curls evenly. Set aside.

Heat the oil in a large pan over medium-high heat. Add the onion and cook for about 5 minutes, or until it begins to brown. Add the peppers, garlic, and soy curls to the pan. Continue to cook for 10-15 minutes, stirring frequently, until the peppers have softened and the soy curls have browned. If you pan is too small for everything, you can cook the peppers and soy curls in batches and then mix them all together.

Assemble the fajitas by topping each tortilla with the soy curl and pepper mixture. Top your favorite toppings.

Other Soy Curl recipes you might enjoy include:

Vegan Shawarma with Soy Curls
Spicy Spanish Style Soy Curls
Soy Curl and Kimchi Tacos
Buffalo Soy Curl Wraps

The post Vegan Soy Curl Fajitas appeared first on Dianne’s Vegan Kitchen.

These Incredible Italian Grandmas Teach you to Make Pasta from Scratch

Pasta videos are one of my favorite things on the internet. To be specific, the making and shaping of pasta using traditional ingredients and methods. There are all sorts of videos out there, and pasta enthusiasts on all the different platforms, but I love watching Italian grandmas (nonnas) the most. I’m going to highlight a handful of favorite pasta videos here, and let these Italian grandmas show us how it’s done.
I also want to mention a channel on You Tube, Pasta Grannies, because it’s an absolute treasure trove of pasta videos by Vicki Bennison. I’ve embedded a few favorites episodes down below, definitely poke around the archives as well. There’s also some great inspiration at #pastamaking, and Miyuki Adachi is one of my all-time favorite Instagram accounts. Let me know in the comments if you have any favorites in this vein as well, I’m always adding to my list!
1. Pici
Pici(!!!) Pici is my first pasta love, and my favorite pasta to shape by hand. You roll out long spaghetti-shaped noodles across a countertop, and because you’re doing it by hand the shape is beautifully irregular and rustic. I thought my pici game was respectable until I came across this Tuscan grandma. Around the :50 second mark of this video, she shows us who’s boss.

2. Trofie
Trofie is the most recent shape I’ve tried to master. To make these tiny coils, some people wrap the pasta dough around a thin needle or umbrella spoke. I don’t have the patience for that (I’m so slow), and always resort to something more like this. Look at her outside-the-palm technique!

3. Fusilli Ricci
Proof that making fresh pasta keeps you strong! A beautiful portrait of nonna Maria at 86 years old making fusilli ricci.

4. Tagliatelle
Nonna Elena makes beautiful tagliatelle here, and make you think you can ditch your pasta machine for a pasta board and mattarello rolling pin. If you watch carefully, you get a sneak peek into her refrigerator too :).

5. Orecchiette
I visited Puglia years ago, and could watch the ladies make traditional orecchiette (little ears) for hours. In this video we see an orecchiette master at work, but don’t look away, because at the 2:00 minute mark, she goes big.

6. Cavatelli
The shaping of the cavatelli kicks in around the 2:00 minute mark here. I remember meeting some of these ladies when I travelled to Puglia years ago.

7. Sicilian Maccheroni
One more from the Pasta Grannies series. Filmed in Menfi, Sicily, I love this video for a hundred reasons. Watch Damiana and Gaetano make an incredible fava bean pasta lunch. Her knife skills are the best, the fresh from the garden favas(!), the sunny patio(!), Damiana’s fruit and berry tablecloth!

8. Miyuki Adachi
Not a nonna, but I suspect you’ll love Miyuki nonetheless. I found her on Instagram, and love watching her video shorts and pasta shaping demonstrations from Toronto. This is a video of some of what you’ll find her working on. As you can see, her trofie game is quite strong as well! (Follow Miyuki)

Continue reading These Incredible Italian Grandmas Teach you to Make Pasta from Scratch on 101 Cookbooks

Seed Pâté

Make this seed pâté when you want something in your refrigerator that can easily assimilate into just about any snack or meal. It’s one of those things that can cozy up to chilaquiles, be slathered on a quesadilla, dolloped on a yoga bowl, enjoyed alongside (or in place of hummus), spread on a tartine…you get what I’m saying.

The base is made of seeds that have been soaked for a stretch and then blended into a creamy, full-bodied puree. In this instance I’ve worked in fresh herbs and garlic, but it’s not hard to imagine many different ways to approach the base. I like to finish seed pate with a bit of miso – for flavor, seasoning, and easy nutritional boost.

It also satisfies by the spoonful – for example, as a seed-based alternative to almond butter.
Continue reading Seed Pâté on 101 Cookbooks

Vegan Tempeh Piccata

Lemony vegan Tempeh Piccata is a great dish to serve on date night or for a dinner party, but it’s easy enough for weeknights too.
Piccata is a wonderful thing. There’s something magical that happens when you combine white wine, lemon juice, and capers. I love to make cauliflower piccata, seitan piccata, and of course, tempeh piccata.
Piccata is an Italian word that means “annoyed,” but when used in reference to food, it means “sliced, sautéed, and served in a sauce containing lemon, butter, and spices”. Traditionally, piccata dishes are made with breaded meat that is fried in butter or oil. The pan drippings are then combined with lemon juice, white wine, and stock. Shallots, garlic, capers, and chopped parsley can be added.
When eating out at vegan restaurants, if there’s something picatta on the menu, it’s usually first choice. Blossom in New York City is famous for their seitan piccata, and it definitely lives up the hype. I’ve often ordered seitan scallopini from restaurants too, because it seems very piccata-like. I was curious, so I looked it to see the difference. “Scallopini” refers to the thin cut of meat (or seitan), while piccata refers to the cooking method or the sauce.
Tempeh Piccata
This Tempeh Piccata recipe is actually rather easy to make. You just cut the tempeh, dredge it through flour, cook it, and then make the sauce with lemon juice and white wine. I love it because it’s easy enough to make on a weeknight, but it’s fancy enough for date night or a dinner party.
If you don’t like the fermented flavor of tempeh, steam it for a few minutes before breading it. You can also let it simmer for 20-39 minutes in vegetable stock.
Gluten-Free Option
If you follow a gluten-free diet, this dish can easily be made gluten-free by using all-purpose gluten-free flour. Read the tempeh package to make sure it doesn’t contain gluten. I usually buy the “original” type of tempeh, which is just made with soy beans. Some of the varieties made with grains might contain some gluten, though. If you don’t want to use wine in your dish, you can use vegetable stock in its place.
Stealing from Blossom, I like to serve my Tempeh Piccata with mashed potatoes and sautéed greens. It also goes well with pasta or rice—or any whole grain, really.

Vegan Tempeh Piccata

Lemony vegan Tempeh Piccata is a great dish to serve on date night or for a dinner party, but it’s easy enough for weeknights too.

1 8-ounce package tempeh
¼ cup unsweetened non-dairy milk
1 teaspoon Dijon mustard
¼ cup whole wheat flour ((use all-purpose gluten-free flour, if gluten-free))
2 tablespoons cornmeal
1 tablespoon nutritional yeast
½ teaspoon sea salt
¼ teaspoon black pepper
2 teaspoons neutral-flavored vegetable oil, divided
2 medium-shallots, thinly sliced
4 cloves garlic, thinly sliced
3/4 cup white wine
3 tablespoons lemon juice
2 tablespoons capers, drained
1 tablespoon cornstarch, dissolved in 3 tablespoons warm water
2 tablespoons fresh parsley, chopped

Cut the tempeh into 3 square (or square-ish pieces). Cut each piece into two triangles.
Whisk together the non-dairy milk and Dijon mustard in a small bowl.
Whisk together the flour, cornmeal, nutritional yeast, sea salt, and pepper in another small bowl.
Use one hand for the wet ingredients and the other for the dry. Dip the tempeh pieces into the non-dairy milk mixture and then dredge them through the flour mixture.
Heat 1 teaspoon of oil in a large pan over medium-high heat.
Add the tempeh to the pan and cook until golden-brown, about 5 minutes. Flip and cook the other side until golden-brown as well.
Remove them from the tempeh from the pan and keep warm in an oven set to low or on a covered plate.
Add the rest of the oil to the pan along with the shallots. Cook, stirring frequently, until they begin to brown and caramelize, about 5 minutes. Scrape down any of the breading mixture that might be left in the pan for extra flavor. Add the garlic, and cook another minute or two until it’s fragrant.
Add the wine, lemon juice, and capers to the pan and reduce the heat to medium. Cook for about 5 minutes, or until the liquid reduces slightly. Add the cornstarch mixture to the pan, and continue to cook until the liquid thickens, about 2 or 3 minutes. Remove from the heat.
Arrange the tempeh on two plates, and top with the lemon-wine sauce. Garnish with parsley and serve hot.

If you enjoyed this recipe, you might also like:

Roasted Cauliflower Piccata
Tempeh Marsala 
Tempeh Bourguignon 
Lemon Dijon Tempeh and Mushrooms

The post Vegan Tempeh Piccata appeared first on Dianne’s Vegan Kitchen.

Vegan Apple Pie Smoothie

Savor the flavors of autumn with a vegan Apple Pie Smoothie! This green smoothie is a terrific way to start the day, and it makes a great snack, too!

I Heart Autumn
I’ve said it before, and I’ll say it again: autumn is my favorite season. I love the crisp cool air and the colored leaves on the trees. I love snuggling up in a warm blanket with a hot mug of tea and a good book. And I love the taste of cinnamon and nutmeg, apples and pears, and hearty autumn squash.
Every year, Dennis and I make the start of fall with a trip to Warwick, New York, to go apple picking. We always have lunch at a vegan café in town and stop at a farm stand to stock up on fresh produce and colorful mums for our front porch before heading to the orchard and load up on crisp, juicy apples. Fruit always seems to taste better when you pick it straight from the treat yourself.
Once we get home and unload our apple haul, I spend some time planning out all of the apple treats I’m going to cook up. Of course, we do snack on apples as-is, but it’s always fun to cook with them as well. I like to make apple crisp, baked apples, and apple pie oatmeal. Last year I made farro salad with apples as well as apple and vegan cheese tartlets.
Vegan Apple Pie Smoothie
We frequently start our day with fruit-filled green smoothies. I like to make them with berries and cherries. Recently I was wondering why I haven’t added apples to a green smoothie. I use them when I’m making green juice, so why not?
I’ve added warm fall spices cinnamon, nutmeg, and ginger to this smoothie, so it tastes more like apple pie that it does your typical green smoothie. I’ve added a couple handfuls of baby kale to keep the smoothie green though. It has a mild flavor, so it’s not very noticeable. Baby spinach will work well too.

My smoothies are usually made with frozen bananas, but the truth is that I don’t really like bananas, so I don’t keep them in the house. I don’t mind them in a smoothie, and I do like banana bread, but I can’t eat a banana whole. The texture is just too paste-like for me. I do buy avocados frequently though, so that’s what I reached for when making this vegan apple pie smoothie. The creamy nature of avocados makes them a great base for a smoothie. Since it wasn’t frozen, I added a little ice. Warm smoothies just aren’t very appealing.
This vegan apple pie smoothie whips up in a matter of seconds in my Blendtec. It’s a terrific breakfast. The fiber from the apples and kale are filling enough that I make it to lunch without getting hungry. It’s also great for great afternoon pick-me-up, or even a post-dinner dessert!

Apple Pie Smoothie

Savor the flavors of autumn with a vegan Apple Pie Smoothie! This green smoothie is a terrific way to start the day, and it makes a great snack, too!

2 apples, cored and coarsely chopped
2 large handfuls baby spinach or baby kale
1 medium-sized avocado, pealed and pitted
1 cup ice
1 ½ -2 cups non-dairy milk
2 tablespoons maple syrup
2 tablespoons hemp seeds
2 teaspoons cinnamon
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger

Mix all of the ingredients together in a blender, starting with 1 ½ cup of non-dairy milk. Add the remaining ½ non-dairy milk if necessary.

Other Smoothies You Might Enjoy Include:

Pumpkin Pie Smoothie
Chocolate Peanut Butter Smoothie
Chocolate Cherry Smoothie
Vanilla Blueberry Smoothie

The post Vegan Apple Pie Smoothie appeared first on Dianne’s Vegan Kitchen.

Vegan Pumpkin Pasta Carbonara

Creamy vegan Pumpkin Pasta Carbonara is the ultimate fall dinner. No one will guess that’s it’s dairy-free and full of hidden veggies!
Pasta Carbonara
Pasta carbonara is an Italian dish made with egg, cheese, and pancetta. Outside of Italy, it’s usually made with a cream sauce and bacon. Peas, broccoli, and leeks are often added. The pasta is usually spaghetti, fettuccini, or linguine.
There are different theories as to where the name carbonara came from. It could be that it is derived from the Italian word carbonaro, which means charcoal burner. Some believe that the dish was originally created so charcoal workers could have a hearty meal while they worked. It’s also possible that the name is derived from the word carbonada, which is the the word for bacon in central Italy’s dialect.
Since meals were never very adventurous in my family when I was growing up, I never had pasta carbonara in my pre-vegetarian days. I do remember a college friend making it for dinner one night, and I had some without the bacon.
Vegan Pasta Carbonara
I first made pasta carbonara at home while taking the Rouxbe Plant-Based Professional course a few years ago. The dish was made with penne pasta, a cashew cream sauce, peas, and smoked tofu. Of course, it was absolutely delicious, and it’s a dish that I always look forward to making.
I recently found myself craving pasta carbonara. I didn’t want to use all of the cashews that the Rouxbe recipe called for. While cashews can make a really creamy sauce, it’s possible to make cream sauces with blended boiled veggies, too. In this case, I decided to use cauliflower. Since it’s autumn and pumpkin is everywhere, I thought it would be fun to add pumpkin to the sauce, as well.
Even though it’s all the rage this season, pumpkin on its own doesn’t have too much flavor. It is loaded with nutrients, though. Pumpkin is:

Rich in vitamins A, C, and E,
High in minerals such as zinc, magnesium, and potassium
Anti-inflammatory due to its high beta carotene content
High in fiber, which is helpful for digestive issues
Full of L-triptophan, which can trigger feelings of happiness and well-being

Pumpkin Pasta Carbonara
Carbonara is traditionally made with long noodles, such as spaghetti or fettuccini, but I like to use smaller types of pasta, such as penne or shells. Shells are my favorite type of pasta for this vegan Pumpkin Pasta Carbonara, because they hold sauce really well. I like to use whole grain pasta such as whole wheat pasta or brown rice pasta. If you follow a gluten-free diet, be sure to use gluten-free pasta.
This dish might look a little daunting, but it’s not very difficult. Since most of the preparation just involves boiling water, you can make the pasta, boil the veggies, and sauté the leeks all at the same time. Once the vegetables are fork-tender, drain them and save the cooking water. Then blend them together with some the water, nutritional yeast, garlic, and a little salt in a high-speed blender or food processor. The sauce blends up super creamy in a matter of seconds in my Blendtec. Once the sauce has been blended, you can heat it in the pan with the leeks, tempeh bacon, and peas. Then toss it all together with the pasta. Garnish with fresh sage, and dinner is served!
This recipe is for vegan Pumpkin Pasta Carbonara, but hearty winter squash, such as butternut, can be used as well. I like to make my own tempeh bacon, but you can use store-bought if you prefer. The sauce can be made in advance, if you know you’re going to be pressed for time before dinner.
Vegan Pumpkin Pasta Carbonara one of my favorite comfort food dishes for chilly autumn evenings. I like to make extra so that I know I will have for meals throughout the week.

Vegan Pumpkin Pasta Carbonara

Creamy vegan Pumpkin Pasta Carbonara is the ultimate fall dinner. No one will guess that’s full of hidden veggies!

For the Sauce

2 cups chopped sugar pumpkin or butternut squash
2 cups chopped cauliflower
½ cup raw cashews
¼ cup chopped onion
2 tablespoons nutritional yeast
1 clove garlic
1 teaspoon onion powder
1/2 teaspoon sea salt

For the Pasta

1 leek, coarsely chopped
Sea salt
½ cup dry white wine
½ cup peas, thawed if frozen
8 ounces cooked tempeh bacon, chopped
1 8-ounce package your favorite pasta, cooked according to the package directions
Freshly ground black pepper, to taste
A few chopped fresh sage leaves, for serving

Place the pumpkin, cauliflower, onion, and cashews in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, garlic, onion powder, and salt. Add 2 cups of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
Heat the oil in a large pan over medium-high heat. Add the chopped leek a pinch of salt, and cook until it begins to caramelize, about 10 minutes. Add the white wine to the pan and cook until it reduces slightly, about 2 or 3 minutes.
Add the peas and tempeh bacon and stir to combine. Then pour the blended sauce into the pan and cook until it begins to simmer. Add a little of the reserved cooking water if it becomes too thick.
Remove from the heat and toss with the cooked pasta. Season with salt and pepper to taste. Divide among 4 plates and top with the fresh sage. Serve hot.

If you enjoyed this recipe, you might also like:

Pumpkin Baked Ziti
Creamy Baked Fusilli with Butternut Squash
Pasta with Creamy Cashew Sauce
Vegan Lasagna Tart

The post Vegan Pumpkin Pasta Carbonara appeared first on Dianne’s Vegan Kitchen.

10 Cottage Cheese Recipes That Prove It’s Actually Pretty Great — Recipes from The Kitchn

It took me a long time to come around to cottage cheese (I’m talking like 30+ years!). And while I’m not totally there with eating it as is from the container, I am 110% on board with using it in everything from high-protein pancakes and omelets to fancy toast and creamy casseroles. I’ve learned that it’s a quick way to get a boost of protein, lighten up otherwise super-rich classics, and make dishes creamier.


Winter Endive and Citrus Salad Recipe


  • Servings: 4
  • Prep time: 10 minutes
  • Total time: 25 minutes


  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 navel oranges, supremed, juices saved
  • kosher salt and freshly ground black pepper, to taste
  • 1/3 cup|45 grams toasted and roughly chopped pecans
  • 20 pitted castlevetrano olives, halved by hand
  • 10 pitted medjool dates, halved
  • 2 endive, trimmed and leaves separated
  • 1 head butter leaf lettuce, leaves torn
  • 1 treviso, trimmed and leaves separated


Whisk together the oil, vinegar, orange juice, salt, and pepper in a large bowl. Toss the olives, dates, pecans, endive, lettuce, and orange segments in the dressing and transfer to a serving platter.