Butternut Squash and Kale Slow Cooker Lasagna is a game changer – saves you so much time and hassle! You’ll never want to boil noodles for lasagna again. This version is packed with my favorite seasonal vegetables – butternut squash and kale. Is winter over yet? My body and brain are confused. One minute Boston’s getting hit with a snow storm that puts the city on hold (and my husband stuck in Kansas City) and the next it’s 50 degrees outside and I’m enjoying a leisurely walk outside without my parka. It’s a strange winter with lots of up and down temps. As much as I’d like to hope that this string of warmer weather is a sign that spring is around the corner, I’m playing it safe and taking proper precautions that another snow storm is imminent. Precautions = cooking up all the warming comfort meals, like this slow cooker lasagna.
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Delicious, comforting, easy and budget-friendly, what more could you want out of dinner?! These slow cooker Greek baked beans fit the bill for all of the above. This recipe has been a long time coming.
Ever since we got back from our honeymoon in Greece, I wrote down all the recipes I wanted to re-create at home. However, in an attempt not to bombard you with an overload of Greek food and trips down memory lane, I decided to space things out a little bit. I wrote down Greek baked beans on the editorial calendar and kept pushing it back and back until it finally felt like a good time to post. In January, I’m all about warm comfort foods, soups, stews and my slow cooker. So making these Greek baked beans in the slow cooker this month seemed like the perfect idea.
Oh, and perfect it was. I’ve made these…
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The American Pulses Association paid for my travel to a Pulses Immersion Event in Napa, CA but I was not compensated for this post in any way. Just speaking from my lentil-loving heart! All opinions are my own.
The perfect plant-based snack for Super Bowl Sunday – this Slow Cooker Vegan Chili Cheese Lentil Dip is full of spicy chili flavor and a delicious and satisfying meaty texture. I feel like I don’t need to bore you with my whole Super Bowl spiel again. You heard that last week with my Vegan Loaded Sweet Potato Nachos recipe.
I will share with you a different story though, one called #RealLifeImAFoodBlogger. It goes something like this…test a vegan cashew cheese dip for the blog on a time crunch…looks and tastes like soup…debates for 60 seconds whether or not to try again…worries about the sun going down for shooting…stares at sink overflowing with dirty dishes…decides to go for it…in a hurry,…
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Creamy comfort in every spoonful of this slow cooker potato leek soup. Made with Greek yogurt, this version is packed with extra protein.
Is anyone else psyched about the cold front coming through this week? Yeah…thought so. But hey, if we gotta bear through the frigid temps, we might as well get a bowl of piping hot soup out of it. That’s my theory, anyhow.
So I’m stocking up on soup this week. First this potato and leek soup and then I’ve got plans to make an Iranian Noodle Soup that I found in my latest cookbook obsession – Plenty More. I don’t think I’ve ever swooned so much over vegetables in my life. If you want to make vegetables delicious and sexy and all that, check out Ottolenghi’s latest masterpiece.
And that brings me to leeks. Love ’em or leave ’em? I say love ’em. Here’s why:
Slow cooker baked apples is a delicious holiday dessert that takes less than 10 minutes to make. Your slow cooker does all the work while you have time to tend to the main event. Easy to make gluten-free or vegan friendly versions too! I bought a CrockPot last year and haven’t looked back since. Seriously, now I wonder what I ever did without this genius cookware? It’s saved me lots of time in the kitchen over the years and has produced some mouthwatering soups and stews.
But I was a little embarrassed about my slow cooker usage. You see, a friend and fellow blogger asked me for a CrockPot recipe for a round-up she was putting together for her blog. I was in a bit of disbelief myself as I realized I didn’t have any slow cooker recipes to share! So we’re making up for lost time now because I have not one,…
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A festive holiday breakfast or brunch dish, these dairy free whole wheat butternut squash waffles are light, fluffy, and deliciously sweet.I’m totally having a moment with butternut squash. First, the Spiced Roasted Butternut Squash Soup. Now, THESE. WAFFLES.
Maybe it’s because I have a soft spot for the underdog squash. Maybe it’s because I overdid pumpkin earlier this fall. Maybe it’s because I like when my skin is glowing orange from all the squash I’ve been eating (KIDDING).
But really, bring on the Bnut squash. I’l take the extra fiber, vitamins A and C, potassium, magnesium, and antioxidants any day. I also wouldn’t object to these waffles any (every) day either. Steve’s a HUGE waffle fan. So much so that a waffle maker was his only request for our wedding registry (that and a Nespresso machine). Shortly after, I made these chai waffles with sautéed pears. But it’s been a while which…
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The perfect starter for the holidays, this vegan spiced roasted butternut squash soup is super creamy and has a hint of warming spice from cardamom. Easy to make in a high-speed blender or on the stove-top!The countdown is onnnnnnn. Thanksgiving is tomorrow!
Now if you’re like me and still have to do your Thanksgiving grocery run or are still putting the final touches on your menu lineup, don’t fret. I got you. Because today I’m sharing the BEST Thanksgiving (or holiday) starter – spiced roasted butternut squash soup. Here’s why it’s the BEST:
- Cardamom and pumpkin pie spice give it all those warming winter flavors you want in a holiday soup
- You can make it in a high-speed blender
- It’s vegan-friendly and gluten-free to accommodate all your guests
- It’s especially creamy and velvety thanks to the coconut milk
- Roasting the butternut squash helps bring out the squash’s natural sweetness
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