Buttered Gnocchi with Mushrooms and Fresh Herbs

Vegan buttered gnocchi with baby bella mushrooms, lemon thyme, parsley, and vegan parmesan.  This is super easy and quick; done in less than 20 minutes top to bottom! 

Vegan Buttered Gnocchi with Mushrooms and Fresh Herbs

Hello, everyone! So, it’s been a pretty long time since I was last here sharing my recipes with you but I’m back with a super fast recipe today. Yahoo!

Life is wonderful and wild right now with the two little ones and we are all busy; that’s why this recipe is so fantastic. It’s done in 20 minutes top to bottom and who doesn’t like that? I hope you enjoy this one as much as Todd and I do. Anytime with have gnocchi on hand this what I make. Also, if you think you don’t like gnocchi… try a different brand. I thought I hated it when I first had it but found out that nope, it was just a particular brand I didn’t like. I buy the Private Select brand at Fred Meyer (Kroger) and find it very nice indeed.

I hope you are all doing well and staying safe. Sending out lots of kindness and hugs, Katie.

Vegan Buttered Gnocchi with Mushrooms and Fresh Herbs


Vegan Buttered Gnocchi with Mushrooms and Fresh Herbs
By

Vegan buttered gnocchi with baby bella mushrooms, lemon thyme, parsley, and vegan parmesan. This is super easy and quick; done in less than 20 minutes top to bottom!

Ingredients
  • 1 lb potato gnocchi
  • 2 tbsp vegan butter
  • 1 tbsp olive oil
  • 8 oz sliced fresh baby bella mushrooms
  • ½ medium yellow onion, diced
  • 2 large garlic cloves, minced
  • ½ teaspoon salt
  • ¼ tsp dried sage
  • 2 sprigs fresh thyme, leaves only (or ¼ tsp dried thyme)
  • 1 tbsp chopped fresh parsley
  • dash of black pepper
  • grated vegan parmesan, for garnish (optional)
Instructions
  1. Bring a medium pot of water to boil for the gnocchi. Cook according to the package, reservering ¼ cup of the water and set aside.
  2. While the water boils, saute the mushrooms in the melted butter and oil in a large cast iron frying pan for about 5 minutes, until fragrant and browned. Remove from the pan and set aside.
  3. Add the onion and garlic to the frying pan and saute for about 3 minutes until the onions are soft. Remove from the pan and set aside.
  4. Return the gnocchi to the medium pot along with the reserved water, the mushrooms and onion mixture, and remaining ingredients except the parmesan. Stir well to combine.
  5. Serve hot, topped with parmesan and extra herbs if you like.

Prep time:
Cook time:
Total time:
Yield: 2-3

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Easy Vegan Pumpkin Ravioli

This simple and easy vegan ravioli is made with wonton wrappers and stuffed with a slightly sweet pumpkin filling. Served hot, it’s drizzled with a creamy butter sage sauce. You’ll be shocked how quickly these are made.

Easy Vegan Pumpkin Ravioli

I love ravioli. Unfortunately, there is nowhere within a 50 mile radius of me in which I can purchase vegan ravioli. I know Rising Moon Organics has a few options, but our store carries the non-vegan packages. Kite Hill has a ravioli but our stores don’t offer it and to boot, I found it in the states, it was like $10 for a tiny package. Nuh uh, sorry.

So, I was obligated to make my own. I’ve actually made ravioli many times and was really surprised to find I didn’t have a recipe on here already! My favorite is a vegan ricotta ravioli with a vegan bolognese sauce, but I thought this pumpkin one was more appropriate considering pumpkin season is in full swing. Also, it’s so incredibly easy and lately I’ve been all about the fast and easy dishes. Have you noticed? Life moves fast with a toddler.

We’re also finishing the first floor of our home! When we built our upside down home (living room/kitchen/dining on the top floor) we choose not to complete the first floor which holds two kids bedrooms, one bathroom, and a main room. It also has the laundry room, which we did finish, and our mechanical room. There’s lots to do, even with subcontracting the work, so the faster and easier and honestly less stressful dinner can be… the better. Right? Yes.

Easy Vegan Pumpkin Ravioli

Easy Vegan Pumpkin Ravioli


Easy Vegan Pumpkin Ravioli
By

This simple and easy vegan ravioli is made with wonton wrappers and stuffed with a slightly sweet pumpkin filling. Served hot, it’s drizzled with a creamy butter sage sauce. You’ll be shocked how quickly these are made.

Ingredients
  • 1 15 oz can of pumpkin puree
  • ½ cup vegan breadcrumbs
  • ¼ cup brown sugar
  • ½ tsp table salt
  • Dash of fresh nutmeg
  • 2 tbsp vegan butter
  • ¾ tsp dried rubbed sage
  • Dash of ground black pepper
  • 1 tbsp all-purpose flour
  • ½ cup vegetable broth
  • 1 tbsp unsweetened soy milk
  • 1 14 oz package of wonton wrappers
  • Fresh herbs, for garnish (optional)
  • Toasted pecans, for garnish (optional)
Instructions
  1. Bring a large saute or saucepan of water to boil for the ravioli over high heat. Meanwhile, in a large mixing bowl combine the pumpkin through the nutmeg. Set aside.
  2. n a small skillet, melt the butter over medium heat until it’s sizzling. Whisk in the sage, pepper, and flour; cook for a minute or two then slowly whisk in the broth and soy milk. Continue to simmer for about 3 minutes over low heat until it’s thickened; remove from heat and set aside.
  3. Assemble the ravioli three at a time (or as many as will fit in your pot, uncrowded) by placing a scant 1 tbsp of the pumpkin filling in the center of one won ton square. Brush the pasta around the filling with water then place another square on top, pressing firmly all around the filling (make sure there’s no air left in there) to seal the ravioli.
  4. Boil the ravioli gently in batches for about 2 minutes, remove with a slotted spoon and repeat with remaining ravioli.
  5. Serve hot topped with the sage butter sauce, and garnished with fresh herbs and toasted pecans if you like.

    6. Prep time:
    Cook time:
    Total time:
    Yield: 4 servings

Save Money!

I used to buy the store brand liquid vegetable broth in the carton but now I buy a German powdered broth here for seven times less!! It’s only $0.10 per 1 cup versus almost $0.70 per 1 cup at our local grocery store.

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Easy Vegan Pumpkin Ravioli

Vegan Spinach Fettuccine Alfredo

This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty!

Vegan Spinach Fettuccine Alfredo - Produce On Parade - This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and …

Todd and I have been on a super frugal grocery budget challenge this month. Like… under $150! I had no idea how it would go but we are 19 days into a total of 30 so far for September and we are looking good. We’ve spent $95 out of the $150 I budgeted for us.

I see two potential obstacles to our challenge however. The first is that we of course live in Alaska where food is priced a lot higher than most other places in the states. We are almost on par with Hawaii (though they get all that wonderful fresh fruit which is not the case up here). If you’ve ever bought groceries there; you may have had sticker shock! The second is that Oliver drinks his weight in soy milk. And we can’t buy off-brand soy milks because they all have sugar added. Silk is the only brand I have found that offers an unsweetened version and it comes at a premium for the brand-name. We are trying to get him to drink less milk and eat more. It’s going… so so.

I think the problem is that he has inherited my gene for being constantly thirsty and Todd’s gene for not caring about food whatsoever and also somehow being a picky eater. The middle bit of that ven diagram of those two proclivities is, yep, milk. So, our soy milk budget is kind of eating up the vast majority of our grocery budget. Alas, I’ve been finding ways to make it work.

This is a somewhat wallet-friendly vegan dish. Cashews are pricey but we still try to get a variety of nuts in our diet and I use less than 1/2 cup in this recipe; that’s less than one serving of nuts per serving of this meal. Everything else is dirt cheap. We buy whole-grain pasta which normally costs slightly more than regular white pasta but we get the store brand so it ends up being about the same: $1.20 per box. If you so choose you can use olive oil (or no fat at all) to replace the butter, and bottled lemon juice is always less expensive than fresh lemons. There are lots of ways to save and we are challenging ourselves to rediscover them all!

Vegan Spinach Fettuccine Alfredo - Produce On Parade - This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and …

What are your frugal food tips? Would you like to see more budget friendly recipes and be updated on how we do with our $150 per month grocery budget? What are your favorite cheap meals?

Let me know in the comments! I’d love to hear from you.

Vegan Spinach Fettuccine Alfredo



By

This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty! Adapted from The Vegan 8.

Ingredients
  • 8 oz dry fettuccine
  • ½ tbsp vegan butter
  • ½ large white onion, diced
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 ½ cups vegetable broth, divided
  • Scant ½ cup raw cashews
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp salt
  • Dash of ground white pepper (black pepper will do)
  • Dash of freshly ground nutmeg
  • 1 cup frozen chopped spinach, thawed and drained

Instructions
  1. Bring a large pot of salted water to boil for the pasta. Cook according to package until al dente. Reserve ½ cup of the cooking water; drain pasta and return it to the pot; set aside.
  2. Meanwhile, in a large skillet, melt the butter over medium-high heat and stir in the onion. Add 1 cup of the broth and bring to a boil over high heat. Stir in the garlic and onion powder. Reduce over medium-high to high heat until all the broth has dissipated, about 10 minutes; stirring occasionally.
  3. To a blender add the remaining ¼ cup broth through the nutmeg. Add the onion mixture when done cooking and blend on high for about 1-2 minutes until very smooth and creamy.
  4. Pour the sauce over the pasta, add the spinach and pasta water and stir until well combined. It will look like a lot of sauce, but let the pasta rest for a couple minutes; this will allow the noodles to soak up the sauce. Serve hot.

    5. Prep time:
    Cook time:
    Total time:
    Yield: 3 servings

Save Money!

I’ve been using this vegetable broth and I really like it. I get it here. It’s way more economical than buying fresh broth and it also has less impact on the environment.

I pay $0.57 per one cup of broth that I usually buy from our local grocery store, Fred Meyer but one cup of this broth equals only $0.10!

Vegan Spinach Fettuccine Alfredo - Produce On Parade - This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and …

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