Eating with Emily

vegetarian meals & the more than occasional treat

Pastas & Bowls

Pumpkin, Kale, Black Bean, and Gnocchi Stew

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I live in sunny southern California now, so winter isn’t quite like last year when I lived in central New Hampshire (too many -15° mornings for me!). When eating a bowl of this, I couldn’t help but think this would be the perfect meal for a snow day. It’s thick–the stew is somewhere in between a soup and a curry–and the smell of simmering pumpkin and cinnamon would be great after a trek in the snow.

Ingredients

  • 1 15 oz can pumpkin
  • 4 cups milk
  • 1 package (approximately 17.6 oz) gnocchi
  • 2 15oz cans black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons cinnamon
  • 1 teaspoon cayenne
  • 3 cups kale, ripped
  • salt and pepper, to taste

A couple notes: I normally try to make my meals low-sodium, but this stew really does taste better with salt. If you’re sensitive to spicy food, reduce the cayenne and chili powder to taste.

Directions

  1. In a large pot, stir together the pumpkin and milk. Cook until it reaches a boil.
  2. Add the gnocchi, black beans, chili powder, cinnamon, and cayenne, then return to a boil.IMG_0269
  3. Reduce to a simmer and cook for ten minutes.
  4. Add the kale and simmer until the kale is slightly wilted.
  5. Add salt and pepper, to taste.

Pumpkin & Mushroom Risotto

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I am going to be completely honest with you: I hate making risotto. A couple of times a year, I convince myself that it can’t be that bad, that I can do plenty of other things while standing and stirring a pot for the better part of an hour, that it’s not hard work, it’s just time consuming…. And then I make risotto, and I get tired of standing and stirring and watching a pot. It tastes delicious, but I promise I won’t make risotto again.

Well, if you don’t mind standing in front of your stove and stirring for awhile, and want to listen to music, or take Buzzfeed quizzes that will tell you which Muppets character you are or what state you should really live in, or watch some Netflix… this dish is for you!

This risotto gets its creaminess from pumpkin, not butter or cheese. It is warm and hearty, and perfect for winter.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 teaspoon dried thyme (or 2 tablespoon fresh, diced)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, diced)
  • 2 teaspoons curry powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 cup canned pumpkin
  • 1 1/2 cups uncooked arborio rice
  • 8oz mushrooms, sliced (I used crimini, but white would also be good!)
  • 4 cups vegetable broth (I always buy low-sodium)
  • salt and pepper, to taste
  • parmesan or crumbled goat cheese, to serve (omit for vegan option)

Directions

  1. In a large pot over medium heat, toss the oil in the onion until well coated. Cook until the onion is softened, about 5 minutes.
  2. Stir in the spices (thyme, rosemary, curry powder, cinnamon, cumin), followed by the pumpkin, mushrooms, and rice. Cook for 5 minutes, then turn the heat down to low/medium low.
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  3. Add one cup of the vegetable broth. Now the stirring starts! Stir until the rice absorbs the liquid. When it’s absorbed, add another cup of broth. Stir continuously, then add more broth, repeating this process until you’ve used all 4 cups of broth and the risotto has thickened. This will take awhile.
  4. Add salt and pepper to taste, and serve with parmesan or crumbled goat cheese.
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Spaghetti Squash Taco Bowl

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I had half of a spaghetti squash leftover from making spaghetti squash primavera, and was craving something spicy, so I made a spaghetti squash taco bowl!

Ingredients

Serves 4

  • 1/2 large spaghetti squash
  • 1 yellow or white onion, chopped
  • 2 fresh jalapenos, minced
  • 1 teaspoon olive oil
  • 1 bell pepper (color of your choice), chopped
  • 1 can fire roasted diced tomatoes, drained
  • 1 cup corn, drained
  • 1 can black beans, drained and rinsed
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin

Note: This is fairly spicy! If you need to tone down the heat, deseed the jalapenos. You can also add only half the curry powder, paprika, and cumin.

To serve

  • cilantro, diced
  • green onion, diced
  • greek yogurt (or sour cream)*
  • salsa
  • shredded sharp cheddar cheese*

You could also use: lime wedges, avocado, extra jalapenos… !

*Leave off to make vegan

Directions

Preheat oven to 375°F

  1. Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
  2. Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
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  3. In a large saucepan or pot, toss the jalapeno and onion in the olive oil. Cook over medium heat for about five minutes, until slightly softened.
  4. Add the bell pepper and continue to cook for another few minutes, until the bell pepper is slightly softened.
  5. Add the spaghetti squash, tomatoes, corn, beans, and spices. Stir until well combined.
  6. Cover the pot and simmer for ten minutes.
  7. Serve with lots of toppings. Make sure to stir your bowls up–the greek yogurt makes it nice and creamy!
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Spaghetti Squash Primavera

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Don’t get me wrong, I am not ditching pasta. That will never, ever happen. But oh my goodness, this is good. There’s a little kick to it, thanks to the red chili pepper flakes. Aside from the time it takes to bake the spaghetti squash in the oven (which can be done ahead of time!), this is fast and easy to make.

Ingredients

Serves 4

  • 2 cups spaghetti squash (half of a large spaghetti squash)
  • 3 cloves garlic, diced
  • 1/2 large onion
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 cup frozen peas
  • 1 small head of broccoli
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 jar marinara sauce (2 1/2 cups)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red chili flakes
  • 1 teaspoon olive oil
  • grated parmesan, to serve (leave off for a vegan meal)

Directions

Preheat oven to 375°F

  1. Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
  2. Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
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  3. In a large pot, toss the garlic, onion, carrot, and celery in the oil. Cook over medium heat 3-5 minutes, until slightly softened.
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  4. Add the peas, broccoli, zucchini, yellow squash, and spaghetti squash. Stir until well combined.
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  5. Add the marinara sauce and spices. Simmer, covered, for 10 minutes.
  6. Serve with grated parmesan.
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Broccoli Quinoa Bowl

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Ingredients

Makes four bowls

  • 2 cups uncooked quinoa
  • 1 small head of broccoli, cut into florets
  • 2 lemons, juiced
  • black pepper
  • 2 cups shredded carrots
  • 2 cups peas
  • 2 cups corn
  • 4 scoops hummus of your choice
  • goat cheese, to garnish (optional, leave off for vegan dish)

Directions

  1. Cook the quinoa according to the instructions on the package.
  2. While the quinoa is cooking, steam the broccoli using your favorite method. I bring 1-2″ of water to a boil in a pot, insert my steamer with the broccoli, and cook for about 5 minutes. Be careful not to let the broccoli cook for too long. It can go from a perfect soft crunch to wilty in no time.
  3. When the broccoli is finished, toss it in the lemon juice. Grind the black pepper on top, to taste.
  4. Combine all ingredients (except the cheese) in one large bowl, or assemble individual bowls. Be sure to stir them up well. The hummus makes this a very creamy bowl when it’s well combined.
  5. Scoop some goat cheese on top (makes it even creamier!), or feel free to omit for a vegan meal.

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