Vegan Pasta with Creamy Butternut Squash Sauce

I’m already making every meal with a Fall twist…. while still trying to be healthy. Recently, I discovered Banza Pasta, which is a high-protein, chickpea pasta. Not only is it relatively low-calorie but it is made out of CHICKPEAS! It tastes like pasta and is a great, healthy alternative if you are a pasta lover like me.

Tonight, I made Banza Rigatoni with a vegan Butternut Squash sauce. This entire meal was 250 calories- normally a pasta dish with any sort of cheese sauce can get up to close to 1000 calories!!

Now for the quickest vegan pasta dish you will ever make….

Ingredients:

  • 3/4 cup of dry Banza rigatoni
  • 1 cup of roasted and cubed butternut squash
  • 1 teaspoon of cinnamon
  • 1 1/2 cup of unsweetened, original almond milk
  • 1/2 tablesoon of Bragg’s Nutritional yeast
  • 7 Whole Cashews
  • 1 teaspoon of salt (more to taste)

IMG_3281IMG_3283

Instructions:

Begin by cooking the Banza per the instructions on the box. Once the water is boiled, it usually only takes 7-8 minutes to cook through. While the pasta is cooking, prepare the sauce. I prepared mine in my Ninja blender. I had already roasted the butternut squash with cinnamon the night before, which made making the sauce even easier. Add the squash, almond milk, cashews, nutritional yeast and salt to the blender and blend until everything is completely pureed. It should not be too running or too thick. Once the pasta is cooked, drain and add 1/4 of the sauce (about 4oz). I heated everything up on the stove so that it was nice and hot to eat!

IMG_3289IMG_3290IMG_3297

I will definitely be making this again soon. You could taste just the right amount of cinnamon, and paired with the creaminess of the butternut squash & almond milk, it was amazing! Tastes like Fall…

I then added a handful of spinach that I sautéed!

IMG_3301

 

Fall Inspired Breakfast Burrito

Typically, for breakfast in the summer, I just want something light so I go for my usual green smoothie- which i will do a post on soon! However, since the weather is starting to change I have wanted to incorporate some warmer foods into my breakfast.

This morning I made a simple, but delicious breakfast burrito. The combo of flavors may sound weird, but it was delicious.

IMG_3255IMG_3247

Ingredients:

  • 1 Maria and Ricardo’s Tomato & Basil Tortilla
  • 2 eggs
  • 1/2 teaspoon Kerrygold butter
  • 1/2 cup spinach
  • 1 cup butternut squash roasted with cinnamon
  • 1 tablespoon of hummus of choice

Instructions:

First, heat up a pan with the Kerrygold butter and scramble the eggs. While they are cooking, soften your tortilla in the microwave for about 10 seconds. Then spread the hummus on the tortila and add the spinach and roasted butternut squash hash. Then add the eggs. Roll up into a burrito and then roll that in parchment paper, and cut in half.

IMG_3261

I only ate half along with my green smoothie and that kept me full for about 4 hours!

Roasted Sweet Potato Fritters

Now that it is finally Fall, even though still scorching hot in NYC, I’m beginning to make warmer recipes. Starting off with one of my favorite vegetables…Sweet Potatoes. There are so many different things you can do with sweet potatoes: roast them, make curry with them, make mash potatoes, and my latest favorite….make them into sweet potato cakes.

This recipe is beyond easy and pretty much fool proof. With little to no oil, it is also extremely healthy…these carbs are good!

Ingredients needed:

  • 4 medium sweet potatoes
  • 1/2 onion
  • 1 1/8 cups of almond meal
  • 1/4 cup of almond milk
  • 1 tablespoon of coconut oil (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • Cinnamon (optional topping)

Instruction

First, clean your sweet potatoes and skin any parts that are brown. Without adding any oil place them on a baking sheets at 400 degrees and cook until soft. About 3/4 of the way through cooking i find it easiest to to chop them into smaller pieces. Once the potatoes are cooked all the way through, and soft, add them to a high powered blender, along with the onions, coconut oil and the almond milk. I use the Ninja Auto IQ and I really love it. it doesn’t leave any chunks unless you want it to! Puree until it looks like mashed potatoes and place in a separate bowl.

Add almond meal, garlic/onion powders, and sea salt, and baking powder/soda, and combine thoroughly. Then on a baking tray with parchment paper, form patties about the size of a regular burger and about 3/4 inch thick.

Place in the oven on 400 and cook until slightly crispy on the outside. Time will vary depending on your oven but this did not take more than 25 minutes for me. Make sure to flip the patties half way so that both sides are crispy. IMG_3235

IMG_3230

Top with some salt and cinnamon. Serve with basically anything…I made roasted brussel sprouts. Et voila! The perfect Fall & Vegan dish!

Vanilla Bean Coconut Cashew Butter

One of my favorite snacks is nut butter. I add it to crackers, apples, toast and eat it any chance I get. Usually, I go for peanut butter… but lately (in an attempt to be healthier) I have been eating Trader Joe’s nut butter, which is Whole 30 compliant.

I completely failed at Whole 30, but when I started it I had to eat the nut butter instead of peanut butter. And honestly, it is very good! Not mealy like other almond butters.

Some other nut butters which i have tried, and loveeeddd, are the Honey Vanilla and Brown Sugar Cinnamon from Batch Nashville. Trying Batch’s nut butter inspired me to make my own.

I suggest buying large bags of nuts (almonds, pecans, walnuts, cashews) from places like Costco or Thrive Market.

The ingredients you will need for this recipe are:

  • 2 cups of roasted cashews
  • 1/4 cup of unsweetened coconut flakes (Traders Joe’s brand)
  • 1 1/2 teaspoons of vanilla extract

Instructions:

Roast 2 cups of cashews for 15 minutes on 350 degrees. Remove and place into ninja processor, along with coconut flakes and begin by pulsing. It will start by forming a meal and you will need to periodically scrape down the sides. Continue pureeing/pulsing for around 10-12 minutes. Then once the meal starts to turn into a paste, add the vanilla extract. Continue pureeing until you get your desired consistency, but….it should have the consistency of peanut butter.

DSC_0659DSC_0660DSC_0665DSC_0666DSC_0675IMG_3219IMG_3223IMG_3225IMG_3228I just gave it a try and OMG it tastes like CAKE BATTER!!! Use to top toast, fruit, and baked goods!

The nut butter will be hot, so let it cool then store in a mason jar. I prefer in the fridge!

xo Kate

Foodies in London!!!

I love food. I love a lot of different kinds of food and I love trying new food. Studying abroad definitely gave me the opportunity to try food that I would not normally eat like escargot, pork belly, and spleen(which is disgusting, don’t try it).

When I first told my friends I was going to London, I was told that the food was not good. I was really surprised, as my favorite blog The Londoner always has London restaurant suggestions that look amazing! I tried one of her suggestions, called Hot Box, and it was delicious. Here are some pictures from Hot Box’s Facebook page….

hotbox1hotbox2

Although these are not my pictures, this is the food that Daisy and I ordered. I would highly recommend the Eggs Benedict (with pork belly), as well as the pancakes! And get tea!

The atmosphere is great, and the dinner menu and bar menu look amazing!

Pretty much as soon as we were done lunch, we were trying to figure out dinner. One of the hardest things about going to a new city is that you don’t know the good restaurants. Eventually, we settled on some BBQ in Soho at Pitt Cue Co. As Americans, we were skeptical of BBQ in London, but the food was delicious. In Italy, our diet consisted mostly of pizza and pasta, so it was nice to have some meat and french fries. Their new location is in Devonshire Square!

The following day, sadly my last day, I was by myself because my friend Daisy left early in the morning. I decided to return to Harrods, Regent Street, Buckingham Palace and Hyde Park. There was perfect weather in London, so I spent a couple hours reading in Hyde Park. In the afternoon, I realized that I had not gone to Notting Hill! So that is exactly where I went; I walked up and down Portobello Road, bought small souvenirs, and planned exactly where I would like to live in the neighborhood. I also discovered an amazing lunch spot called GAIL’s!

london7london6London1london5london2london3london4

The Wild Mushroom Ragu was the perfect lunch, washed down with lots of tea!

I could have spent all day wandering in Notting Hill, but sadly I had to make my way to Heathrow to fly back to Rome, which is actually not that sad! I have so many great experiences to share from my time in Roma, the Eternal City!

xo, Kate