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! 

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

By Kathleen @ Produce On Parade

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: 5 minutes
Cook time: 00:15
Total time: 00:20
Yield: 2-3

MORE MUSHROOM PASTA RECIPES YOU’LL LOVE

Wild Mushroom, Cream and White Wine Fettuccine

Rigatoni with Mushrooms and Vegan Sausage

Easy Mushroom Spaghetti

Creamy Mushroom Stroganoff

Easy Vegan Chicken and Kale Risotto

Risotto has never been so easy or fast! Just a couple stirrings over 20 minutes in a dutch oven on the stovetop and you’re pretty much done. I love the addition of vegan grilled chicken strips and fresh garden kale for protein. Vegan cheese and butter, and nutritional yeast lend the exact creaminess of dairy-based risotto so you won’t be sacrificing anything at all, but I still keep this risotto healthy!

I think risotto may be the ultimate fall comfort food.

This could not be more delicious and it is essentially one pot, super quick (about 30 minutes), and Scout’s honor you only need to stir it twice. Seriously! Did I mention there’s only 2 tbsp of vegan butter? Healthy to boot!

As soon as I grab the camera, Oliver goes running around looking for his. Sometimes it’s in the study in the china cabinet, and sometimes it’s on his bookshelf. He’s never sure which at first and to see him slightly panicked, scurrying around, not wanting to miss out on the food photography is so cute. This time he literally couldn’t wait to sample the subject of our shoot. Taking bite after bite he exclaimed, “Yum! This is tasty!” Then proceeded to fill himself up, dropping much of the risotto off the fork accidentally, and ultimately didn’t end up sitting down to eat dinner at the table because he had already eaten. LOL. Such is life with a wee one.

In the photo down below you’ll see he’s wearing his Let It Snow shirt. We actually got snow nearby and should have some at our house in just a couple weeks I reckon! Bring on the skis and sleds. We can’t wait!

Were you wondering how we did keeping our grocery bill under $150 (in Alaska!!) for the month of September? Umm…. we freaking nailed it guys! We used up stuff we had in the kitchen along with buying really cheap eats: store-brand canned beans and frozen fruit and veg that was sale, and bulk lentils and oats, etc. I am ashamed to admit that almost half of that ($60) was literally Silk unsweetened soy milk. #lifewithatoddlertho #theboylovessoymilk #notsponsered #wishweweretho

Easy Vegan Chicken and Kale Risotto

By Katie Henry - Produce On Parade

Risotto has never been so easy or fast! Just a couple stirrings over 20 minutes in a dutch oven on the stovetop and you’re pretty much done. I love the addition of vegan grilled chicken strips and fresh garden kale for protein. Vegan cheese and butter, and nutritional yeast lend the exact creaminess of dairy-based risotto so you won’t be sacrificing anything at all, but I still keep this risotto healthy!

Ingredients

• 2 tbsp vegan butter
• 1 medium onion, chopped fine
• 1 medium garlic clove, minced
• 1 tsp table salt
• dash of white pepper (black pepper will do)
• 2 cups Arborio rice, dry
• 1 cup dry white wine
• 5 cups very hot vegetable broth
• 4-6 oz (about half of one 9 oz package) of vegan grilled chicken strips
• ½ cup shredded vegan mozzarella
• 1 cup of chopped fresh kale, tightly packed
• 1 ½ tbsp nutritional yeast
• 1 tsp lemon juice
• 2 tbsp chopped fresh parsley leaves

Instructions

1. In a large dutch oven, heat the butter over medium heat. Add the onion and saute until softened, about 5 minutes. Add the garlic, salt, and pepper; saute an additional minute. Add the rice and cook about 3 minutes; stirring frequently, until the grains are translucent around their edges.
2. Stir in the wine and keep stirring until it’s all evaporated, about 2 minutes. Stir in the vegetable broth; reduce to a simmer, cover and allow to cook for 15-20 minutes, stirring twice during cooking until the rice is al dente and most of the liquid is gone.
3. While the rice cooks, cook the vegan chicken according to package. Chop into bite size pieces on the bais when cool enough and set aside.
4. When the rice is done, stir in the cheese and once melted stir in the remaining ingredients including the vegan chicken. Add enough hot water or broth to get the desired consistency of the risotto before serving; salt and pepper to taste and serve hot.

Prep time: 5 minutes
Cook time: 00:30
Total time: 00:35
Yield: 4-6 servings

Save Money!

I buy my arborito rice here, at less than half price. It’s only $0.16 per oz versus $0.34 per oz at our local grocery store!

I buy my nutritional yeast here. It’s only $9.55 per lb versus $13.99 per lb in the bulk bin (!) at our local grocery store!

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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Healthy Baked Beans with Rainbow Chard and Quinoa

Confession time! I've only had baked beans probably like twice in my entire life. I think both times I found them as side dishes that someone brought to some random BBQ. Why only twice? I can't be sure, but maybe it's because I've never liked ribs and baked beans usually accompany ribs. Right? Eh, who knows. My family certainly never made them, though I don't know if there was a particular reason for that. Maybe they're not really an Alaska thing? Or maybe baked beans are something that my family just never really embraced. A shame I should think, reflecting.

Either way, I have embraced them. I saw this vegan recipe for baked beans a little while back and for about a week now, I have been transfixed, yearning for baked beans! I'm so weird. Hey, if it's sweet, I'm on board.

So, these I am sure are not "authentic"...whatever that means with regards to baked beans. I'll freely admit I have no idea. I can tell you though, that this dish was awesome. It was sweet, creamy, warm and comforting. The best part may have been how super easy it was to make. With Todd's birthday party tomorrow (I'll be making homemade veggie burgers, vegan potato salad, grilled corn on the cob and a surprise homemade cake) and working to get back into the swing of things with work and home, I just didn't have time or energy to make something that required a lot of effort. Okay, any effort. Other effortless meals this week included pasta with beet greens, Amy's dairy-free bean burritos and copious smoothies. I didn't record those though. Sorry!

Doesn't that look like the perfect end-of-summer-beginning-of-fall meal? Yes, I agree that it does.

So, if you're short on time but don't want to sacrifice a great, nutritious and comforting early fall meal, then this dish is for you!

Healthy Baked Beans with Rainbow Chard and Quinoa

Inspired by the wonderful Girl Makes Food

Serves 4-6

• 3 cups water
• 1 1/2 cups dry quinoa, rinsed
• 2 tsp. olive oil
• 1 large yellow onion, minced
• 1 red bell pepper, minced
• 1 large bunch of rainbow chard, washed, de-stemmed and chopped (or kale, spinach or any kind of chard)
• 1-2 large handfuls of spinach
• 2 tsp. stone ground mustard
• 2 15 oz. cans of pinto beans, drained and rinsed
• 3/4 cup vegan BBQ sauce
• 1/4 cup ketchup
• 2 tsp. paprika
• 1/4 tsp. salt
• 1/4 tsp. ground chipotle chili powder
• sprinkle of ground black pepper

Bring the water to boil in a small saucepan. Add the rinsed quinoa and stir. Turn to low and allow to simmer, covered for 15 minutes. Once done cooking, fluff with a fork.

While quinoa does it's thing, heat the oil in a medium saucepan and add the onion, pepper, spinach and rainbow chard. Saute for about 5 minutes over low heat.

Drain and rinse the beans. Add them to the saucepan with the onion, red pepper and greens, along with the remaining ingredients.

Cover, turn to low and allow to simmer for 15 minutes, stirring occasionally.

Serve the baked bean mixture over a bed of quinoa and enjoy!

That was easy enough, right?

I am fairly ignorant to proper baked beans, so if you have a family or a favorite baked bean recipe let me know! I'd love to hear about it. Are beans popular where you live? I imagine they're found a lot in the South. I have no science to back me up on this one, it's just a hunch.

Healthy Baked Beans with Rainbow Chard and Quinoa

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4-6

If you’re short on time but don’t want to sacrifice a great, nutritious and comforting fall meal, then this dish is for you!

Ingredients

• 3 cups water
• 1 1/2 cups dry quinoa, rinsed
• 2 tsp. olive oil
• 1 large yellow onion, minced
• 1 red bell pepper, minced
• 1 large bunch of rainbow chard, washed, de-stemmed and chopped (or kale, spinach or any kind of chard)
• 1-2 large handfuls of spinach
• 2 tsp. stone ground mustard
• 2 15 oz. cans of pinto beans, drained and rinsed
• 3/4 cup vegan BBQ sauce
• 1/4 cup ketchup
• 2 tsp. paprika
• 1/4 tsp. salt
• 1/4 tsp. ground chipotle chili powder
• sprinkle of ground black pepper

Instructions

1. Bring the water to boil in a small saucepan. Add the rinsed quinoa and stir. Turn to low and allow to simmer, covered for 15 minutes. Once done cooking, fluff with a fork.
2. While quinoa does it’s thing, heat the oil in a medium saucepan and add the onion, pepper and rainbow chard. Saute for about 5 minutes over low heat.
3. Drain and rinse the beans and add to the saucepan along with the remaining ingredients.
4. Cover, turn to low and allow to simmer for 15 minutes, stirring occasionally.
5. Serve the baked beans mixture over a bed of quinoa and enjoy!

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I had lots of yellow leaves on my car this morning. Fall is coming. Now back to preparing for a special birthday!