Savory Winter Vegetable Soup (Whole30) – The Wooden Skillet

Savory Whole30 Vegetabe Soup

 

Savory Winter Vegetable Soup (Whole30) – The Wooden Skillet

Recipe: Scalloped Potatoes with Onions and Cheddar Cheese | Kitchn

October officially kicks off comfort food season (in my house at least), and these cheesy scalloped potatoes are a decadent way to welcome in the fall. Even if you are cooking for two, there is nothing better than having a pan of these to graze from, whether it’s breakfast or dinner, throughout the week. Scalloped potatoes is the American name for potatoes gratiné.
— Read on www.thekitchn.com/recipe-scalloped-potatoes-with-onions-and-cheddar-cheese-recipes-from-the-kitchn-195595

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Vegetarian Turkey? 2 Articles

Cooking with Kathy Mann Blog wrote a post:

Many Americans’ Thanksgiving Dream: a Faux Turkey in Every Pot

And I was thinking that meatless burger companies have also introduced a great amount of meatless turkey. I’m wondering why this isn’t well known?

So I suggest also this recipe. It’s not exactly a full turkey, but it counts for turkey roast for the plated entree!

quorn celebration roast vegetarian christmas recipe

Quorn Brand Celebration Turkey Roast

Quorn mince, carrot and mushroom pie

Quorn Products List available here:

https://www.quorn.us/products/all

(please cut and paste)

Welcome to VeggiesaurusMama!

Zero points for presentation, but up there on taste at least!

I made this for a dinner yesterday even though we’re trying to be good because it was Monday, and we had a few wake ups from a coughing Imogen the night before, and it was raining. This is the perfect comfort food for when you’re cold and tired in my opinion!

Ingredients: (there’s a lot of leeway with this so it really can depend on your preference)

  • Bag of quorn mince
  • 2 medium sized carrots, washed and chopped
  • 4 good sized mushrooms washed and chopped
  • Frozen chopped onions approx 250g
  • 2 vegetable oxo cubes
  • Cornflour to thicken
  • Boiling water
  • Package of shortcrust pastry

Method:

  • Add the onions, carrot and mince to a pan and simmer until the carrots are softened
  • Add the oxo and water to just covering the ingredients
  • Mix the cornflour with some cold water to make…

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Spaghetti Squash with Marinara Sauce

Surreyfarms. A serene haven in the foothills of Northern California

I know I know, I’m so late to using spaghetti squash as angel hair pasta substitute bandwagon.  My eldest daughter has been telling me for years “Mom, you have to try spaghetti squash instead of pasta, it’s so good! It’s part of the Whole30 plan.”  But honestly I just couldn’t do it! I would tell her “I only have pasta maybe twice a month, and when I crave pasta I want pasta! Not a veggie substitute.” As you can see I’ve known about spaghetti squash for a long time, but just couldn’t bring myself to make it as a pasta substitute. So yeah, I was a holdout.

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Sundried Tomato & Mozzarella Tortellini

How to spice up any vegie filled tortellini or ravioli you buy from the supermarkets. This sauce take you less than 15 minutes.

Ingredients

  • Sundried Tomato & Mozarella Tortellini (Or any other filled vegetarian pasta)
  • 1 cup button mushrooms – sliced
  • 4 tablespoons olive butter (or normal butter)
  • Pinch of salt
  • Cherry tomatoes
  • 3 teaspoons olive oil
  • 1 table spoon of balsamic vinegar
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • Fresh basil leaves (optional)

Method

Roast the cherry tomatoes first so they cook while you make the sauce
1. Combine the cherry tomatoes, oregano and olive oil together in a bowl and place in the oven at 180 degrees C (356 F). These will roast while you make the rest of the sauce

Pasta – cook as per the instructions on the packet

Sauce

  1. On a medium to high flame, melt the butter fully and let it start to bubble and…

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STUFFED ROASTED BUTTERNUT SQUASH WITH KALE AND CHORIZO (PALEO, VEGAN, WHOLE30)

Girl Meets Wellness

This was a perfect dish to switch up my regular dinner routine. Heres the good news: the most challenging thing about this recipe was cutting the butternut squash in equal halves!

Ingredients:

Squash:
1 medium sized butternut squash
1 tbsp olive oil
1/2 tsp of salt, pepper, garlic power, and paprika

Stuffing:
4 cups of kale (roughly – really used about 4 large stems of green kale)
1/2 cup of chopped chorizo (omit if VG)
1 tbsp olive oil
1/4 cup of veg broth
1 chopped garlic glove
1/2 shallot
salt + pepper
fruit and nuts (I used apples, walnuts)

Steps:
1. Preheat oven to 400.
2. Oil both butternut squash, sprinkle with seasonings. Place cut side faced down and bake for 15 mins. Flip and cook for 45-60min until tender
3. Heat oil in medium heat pan. Cook chorizo until crispy. Add shallot and garlic. Cook…

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Veggie potato hash

Welcome to VeggiesaurusMama!

For something filling but not your usual (not mine at least!) breakfast food… you can put pretty much any veggies you like in there, in any proportions!

The ingredients I used were:

  • Potato
  • Mushrooms
  • Red pepper
  • Onion
  • Cavolo Nero (Black kale)
  • Garlic powder
  • Vegetable oil

I part cooked the potatoes in the microwave, then just chopped everything and chucked it in a pan until it was all soft. Lovely!

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Vegetable Pot Pie

TlKitchen

Good Morning Foodies! I hope you all are having an amazing week and getting all prepared for the upcoming holidays! Today I wanted to share a recipe with you that I am so excited about! Honestly, this might be one of the best meals I have ever made and it was a huge hit with my boyfriend.

I little background story first: I have never been that great of a baker but over the past year or so I have really been trying to sharpen my baking skills. So far, I have made some pretty great things that I am proud of. The other day, I decided to make a pot pie. I didn’t want to use biscuits or a pre-made crust, so I decided to try for a homemade pie crust instead. Also, I decided to try my luck at making this inside of the pot pie, right off…

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