Rainbow Immunity Soup (Lemon Ginger)

When soup season hits — especially when it feels like everyone has a sniffle — this is the kind of meal I want simmering on the stove. This Rainbow Immunity Soup is bright, cozy, and nourishing without being heavy. It comes together in one pot, takes about 20 minutes, and is packed with color, flavor, and feel‑good ingredients.

The flavor base is simple but powerful: lemon, ginger, turmeric, and garlic. From there, I load it up with carrots, bell peppers, spinach, chickpeas, and Palmini rice, which keeps the soup light and easy to digest while still making it satisfying.

This is the kind of soup I make for reset lunches, quick weeknight dinners, or anytime I want something comforting that still feels fresh and energizing.

Why I Love Using Palmini

I love swapping in Palmini rice for traditional grains in soup because it lets the broth and veggies shine. Hearts of palm naturally contain fiber and minerals like potassium, magnesium, iron, and zinc, which support overall wellness — especially during cold and flu season.

Palmini also has a mild flavor and tender texture, so it soaks up the lemon‑ginger broth beautifully without weighing the soup down.

Ingredients

• Olive oil

• 1 small onion or shallot, diced

• 3–4 cloves garlic, minced

• 1–2 tablespoons fresh ginger, grated

• 1 teaspoon turmeric (fresh or ground)

• Black pepper

• 3 carrots, sliced

• 1 bell pepper, chopped

• 1 can chickpeas, rinsed and drained

• 4–5 cups vegetable broth

• 1 pouch Palmini rice, rinsed

• Big handful of spinach

• Zest and juice of 1–2 lemons

• Salt, to taste

Optional add‑ins:

• Red pepper flakes for gentle heat

• Fresh parsley or cilantro

• Splash of coconut milk for creaminess

How to Make Rainbow Immunity Soup

1. Heat olive oil in a large pot over medium heat. Sauté the onion until soft and translucent.

2. Add garlic, ginger, turmeric, and black pepper. Cook for about 30 seconds until fragrant.

3. Stir in the carrots and bell pepper and cook for 3–4 minutes.

4. Add the chickpeas and vegetable broth. Bring to a gentle simmer and cook until the carrots are tender.

5. Stir in the Palmini® Hearts of Palm Rice and spinach and cook until the spinach wilts.

6. Finish with lemon zest and plenty of fresh lemon juice. Season with salt to taste.

Serving & Storage Tips

• This soup is perfect on its own, but you can make it heartier by adding quinoa or extra chickpeas.

• Store leftovers in an airtight container in the fridge for up to 4 days.

• The flavors get even better the next day, making it great for meal prep.

Soup Season Staple

This Rainbow Immunity Soup is everything I want during soup season: colorful, cozy, and simple enough to make on a busy night. It’s a reminder that nourishing food doesn’t have to be complicated — sometimes it’s just one pot, a squeeze of lemon, and a bowl full of color.

If you try this recipe, let me know what veggies you add or how you make it your own.

If you’re looking for a light, plant-based swap that still feels satisfying, Palmini rice is my go-to for soups like this. It has a mild flavor, tender texture, and keeps bowls cozy without feeling heavy — perfect for soup season.

✨ You can get 20% off Palmini here by using my code KELLYSGREENKITCHEN20.

Sweet Potato & Chickpea Patties (Kid-Friendly + Flexible)

Some of my favorite dinners are the ones that come together without a plan — just a few ingredients, a little improvising, and something that actually works for the whole family. These sweet potato and chickpea patties started exactly that way, when I was standing in the kitchen trying to figure out what to make for dinner, and quickly turned into a meal everyone was happy with.

They’re crispy on the outside, soft on the inside, naturally plant-based, and incredibly flexible. You can keep them simple and kid-friendly, or dress them up for adults with a few easy toppings. Same base, two vibes — which is pretty much my favorite kind of dinner.

Why We Love These Patties

• Mild, cozy flavors that kids actually enjoy

• Made with simple pantry ingredients

• Easy to customize for different ages and preferences

• Great for weeknight dinners, lunches, or leftovers

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed

• 2 medium sweet potatoes, cooked and mashed

• 1/4 cup breadcrumbs or panko (use gluten-free if needed)

• 1 small clove garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon smoked paprika (optional but recommended)

• Olive oil, for cooking

Instructions

1. Cook the sweet potatoes. Roast, steam, or microwave the sweet potatoes until very tender. Let cool slightly, then mash until mostly smooth.

2. Mash the chickpeas. In a large bowl, mash the chickpeas with a fork, leaving some texture.

3. Combine the mixture. Add the mashed sweet potatoes, breadcrumbs, garlic, salt, pepper, and smoked paprika to the bowl. Mix until combined. The mixture should hold together easily — if it feels too wet, add another tablespoon of breadcrumbs.

4. Form the patties. Shape the mixture into small patties, about the size of your palm.

5. Cook. Heat a thin layer of olive oil in a skillet over medium heat. Cook patties for 3–4 minutes per side, until golden brown and crisp on the outside.

6. Serve warm. Remove from the pan and serve immediately with your favorite sides and toppings.

Serving Ideas

For kids, we keep things simple:

• Plain with ketchup for dipping

• Served on a bun like a veggie burger

For a more grown-up version:

• Top with sliced avocado

• Drizzle with tahini sauce

• Finish with fresh herbs or greens like parsley, cilantro, or microgreens

Both versions start with the same patties — just different toppings depending on who’s at the table.

Easy Side Idea: Quick Rice Pilaf

We served these patties with a quick rice pilaf on the side. I keep it simple by cooking rice with a little olive oil, garlic, and salt — sometimes adding a handful of herbs or veggies if I have them on hand. It’s an easy, neutral side that works for both kids and adults.

Make It Your Own

These patties are very forgiving and easy to adapt. You can:

• Add them to a grain bowl or salad

• Prep them ahead for lunches

• Serve them as sliders or wraps

• Swap seasonings to change the flavor profile

They’re one of those recipes that doesn’t require perfection — just a few good ingredients and a flexible mindset.

If you’re looking for a low-stress, family-friendly plant-based dinner that doesn’t feel boring, these sweet potato and chickpea patties are a great place to start. They’re simple, comforting, and easy to make your own — whether you’re feeding kids, adults, or both at the same table.

Trader Joe’s Cauliflower Gnocchi Glow-Up (One Pan, 20 Minutes)

This is one of those recipes I come back to again and again — cozy, comforting, and endlessly adaptable. If you’ve ever had a bag of cauliflower gnocchi sitting in your freezer and weren’t quite sure what to do with it, this is your answer.

Crisped up in a pan, tossed with my homemade vegan pesto, and finished with sautéed greens and a dollop of vegan ricotta, this dish feels like pasta night… without the heaviness. It’s kid-approved, adult-friendly, and perfect for busy weeknights when you want something satisfying but simple.

I usually grab the cauliflower gnocchi from Trader Joe’s, but the beauty of this recipe is how flexible it is — homemade pesto or store-bought, whatever veggies you have on hand, and easy swaps for mixed diets.

Why You’ll Love This Recipe

• One pan and minimal cleanup

• Ready in about 20 minutes

• Totally customizable

• Cozy, comforting, and kid-friendly

• Nutrient-dense without feeling “healthy”

Ingredients

• 1 bag cauliflower gnocchi

• 1–2 tablespoons olive oil

• ½ small onion, thinly sliced

• 2 big handfuls fresh spinach

• ¼–⅓ cup vegan pesto

• Salt and black pepper, to taste

• Vegan ricotta, for topping

How to Make It

1. Heat olive oil in a large nonstick skillet over medium-high heat.

2. Add the cauliflower gnocchi in a single layer. Cook for 6–8 minutes, stirring occasionally, until golden and crisp.

3. Push gnocchi to one side of the pan. Add onion and sauté 2–3 minutes until soft.

4. Add spinach and cook just until wilted.

5. Lower heat, toss everything with pesto, and season with salt and pepper.

6. Serve warm and finish with a dollop of vegan ricotta.

Nutrition Highlights (Simple + Approachable)

This is one of those meals that feels indulgent but is quietly nourishing:

• Cauliflower gnocchi provides fiber and veggies as the base

• Olive oil + nuts in the pesto deliver healthy fats that help keep you full

• Spinach adds iron, vitamin C, and antioxidants

• Basil contains natural antioxidants that support overall wellness

• Nutritional yeast in the pesto (if used) adds B vitamins and a cheesy flavor without dairy

It’s balanced, satisfying, and gentle enough for kids — no separate meal required.

Why Kids Love It

The gnocchi are soft and comforting, the pesto is creamy and familiar, and everything is blended together — no obvious veggie pieces to negotiate over. It tastes like pasta night, which makes it an easy win for picky eaters.

Make It Your Own

• More veggies: mushrooms, zucchini, peas, roasted broccoli

• More protein: chickpeas, white beans, lentils, vegan sausage

• Mixed eaters: serve with grilled chicken or meat on the side

• Extra creamy: stir vegan ricotta right into the pan

Serving & Storage

• Best enjoyed fresh, straight from the pan

• Leftovers keep in the fridge for up to 3 days

• Reheat gently with a splash of olive oil

This cauliflower gnocchi glow-up is proof that weeknight dinners don’t need to be complicated to be good. One pan, 20 minutes, and a meal everyone actually wants to eat 🤍🌿

Creamy Tomato & Spinach Pasta Bake

This creamy tomato and spinach pasta bake is one of those easy, flexible dinners that checks all the boxes: quick, comforting, and kid-approved. It comes together in about 20 minutes and works with whatever you have on hand — vegan or not.

The sauce is tomato-based but creamy thanks to ricotta, giving it that cozy, familiar feel kids love. And if vegetables are a tough sell in your house, the spinach melts right into the sauce and practically disappears.

Perfect for busy weeknights, meal prep, or a casual family dinner.

Ingredients

• 12 oz pasta (regular or gluten-free; I love using Brami protein pasta

• 1–2 cups cherry tomatoes, halved (or chopped tomatoes)

• 1 cup vegan ricotta (I use Kite Hill)

• 1 can chickpeas, drained and rinsed

• 2 cups fresh spinach (or frozen, thawed and squeezed)

• 2 tbsp Brightland olive oil

• Salt, to taste

Optional toppings:
Vegan mozzarella, regular mozzarella, or breadcrumbs

Instructions

1. Preheat oven to 375°F.

2. Cook pasta until just al dente. Drain and set aside.

3. In a large skillet, warm olive oil over medium heat. Add tomatoes and cook until soft and slightly saucy, about 5 minutes.

4. Stir in chickpeas and spinach. Cook until spinach wilts.

5. Add ricotta and salt, stirring until creamy and combined.

6. Fold in cooked pasta.

7. Transfer to a baking dish and top with cheese or breadcrumbs if using.

8. Bake for 15–20 minutes, until bubbly and lightly golden on top.

Customization Ideas

• Use dairy ricotta or vegan ricotta

• Add ground meat or plant-based crumbles

• Blend half the chickpeas into the sauce for extra creaminess

• Swap spinach for kale or zucchini

Serving Notes

Serve warm with garlic bread, toast, or a simple side salad. Leftovers reheat beautifully and make an easy lunch the next day.

Vegan Potato Latkes

There are certain foods that feel bigger than the recipe itself — dishes that carry memories, people, and moments with them. For me, latkes are one of those.

I don’t personally celebrate Chanukah, but over the years I’ve been lucky to celebrate with friends — gathering in warm kitchens, candles glowing, plates piled high with crispy potato latkes, and the inevitable debate over applesauce versus sour cream. It’s one of those traditions that makes you feel instantly welcomed, whether you grew up with it or not.

This vegan latke recipe is inspired by those evenings. It took a few iterations to get right — adjusting the texture, squeezing out more liquid than I thought humanly possible, and playing with the bind until the latkes held together and crisped beautifully. The result is everything I love about a classic latke: crunchy edges, tender centers, and that unmistakable comfort that comes from frying potatoes in oil.

I’m sharing these in honor of Chanukah and sending love to everyone observing the holiday. And even if you’re just here for cozy winter cooking, these latkes deserve a spot on your table.

Why You’ll Love These Vegan Latkes

• Crispy on the outside, tender on the inside
• Made with simple pantry ingredients
• Naturally dairy-free and egg-free
• Perfect for holidays, gatherings, or a cozy winter dinner

Ingredients

• 2 lbs russet potatoes, peeled

• 1 small onion

• 3 tbsp all-purpose flour (or gluten-free flour blend)

• 2 tbsp ground flaxseed + 5 tbsp water (flax egg)

• 1 tsp salt

• ½ tsp black pepper

• Neutral oil for frying (avocado or vegetable oil)

Instructions

1. Prepare the flax egg by mixing ground flaxseed with water. Set aside for 5 minutes to thicken.

2. Grate the potatoes and onion using a box grater or food processor.

3. Transfer the mixture to a clean kitchen towel and squeeze out as much liquid as possible — this step is key for crispy latkes.

4. Place the drained potatoes and onion into a large bowl. Add flour, flax egg, salt, and pepper, and mix until combined.

5. Heat a generous layer of oil in a large skillet over medium-high heat.

6. Scoop about ¼ cup of the mixture per latke into the hot oil and gently flatten.

7. Fry for 3–4 minutes per side, until deeply golden and crisp.

8. Transfer to a paper towel–lined plate and sprinkle with a little extra salt while hot.

How to Serve

Latkes are best served immediately while hot and crispy. I love them with:

• Classic applesauce

• Vegan sour cream or cashew cream

• Fresh chives or scallions

For a heartier meal, serve alongside a bright winter salad or roasted vegetables to balance the richness.

Food has a way of bringing people together, especially during the darker, colder months. These vegan latkes are a reminder that you don’t need to grow up with a tradition to appreciate it — sometimes being welcomed into it is just as meaningful.

Wishing warmth, comfort, and good food to all who are celebrating Chanukah 🤍

Winter Glow Bowl 🥗

When the days get dark at 4pm and all you want is something warm, bright, and nourishing… this bowl delivers. The Winter Glow Bowl pulls together everything that tastes best in December: lemony kale, caramelized sweet potato, crispy roasted Brussels sprouts, juicy apples, sweet-tart dried cranberries, creamy avocado, and the simplest lemon Dijon drizzle that ties it all together.

It’s the kind of bowl that feels equal parts wholesome + comforting — perfect for a cozy lunch, and easily upgraded to a hearty dinner with quinoa and crispy chickpeas. Every bite hits a different note: sweet, savory, crunchy, creamy, bright. Total cold-weather mood booster.

Ingredients

For the Bowl

• 2 cups chopped kale

• 1 tbsp olive oil

• Juice of ½ lemon

• Pinch of salt

• 1 cup roasted Brussels sprouts, halved

• 1 small sweet potato, roasted & cubed

• ½ apple, diced

• 2 tbsp dried cranberries

• ½ avocado, sliced

Lemon Dijon Dressing

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1 tsp maple syrup (optional, but recommended)

• 1 tbsp olive oil

• Salt & pepper, to taste

Instructions

1. Prep the kale: Toss the kale with olive oil, lemon juice, and a pinch of salt until it softens and turns bright green.

2. Roast the vegetables: Roast Brussels sprouts and sweet potato at 425°F for 20–25 minutes, or until golden and caramelized.

3. Assemble the bowl: Add kale to your bowl, then top with roasted Brussels, sweet potato, diced apples, dried cranberries, and avocado.

4. Dress it up: Whisk together the lemon Dijon dressing and drizzle over top.

5. Finish: Add flaky salt, cracked black pepper, or a sprinkle of nuts/seeds if desired.

💡 Make It a Meal

This bowl is perfect for lunch, but you can make it heartier for dinner by adding:

• Fluffy quinoa

• Crispy roasted chickpeas

• A handful of toasted pecans or pumpkin seeds

It becomes a full, cozy, satisfying meal that still feels light and bright.

🧡 Why You’ll Love It

• Uses peak December ingredients

• Naturally plant-based

• Sweet + savory balance

• Meal-prep friendly

• Bright, cozy, and totally satisfying

If you’re craving something nourishing but still full of color and crunch this time of year, the Winter Glow Bowl will be in your weekly rotation in no time. It’s simple, wholesome, and exactly the kind of bowl that brings a little brightness to cold winter days.

Let me know what you add to yours — quinoa, crispy chickpeas, pecans… or nothing at all because it’s already perfect ✨🥗

Sweet Potato Quinoa Chili (Vegan, One Pot)

When December hits in New England, there’s this very specific kind of cold that settles in — the kind that makes you crave something warm, hearty, and comforting before you even take your coat off. And while chili in winter isn’t exactly a groundbreaking concept (we all know the meme)… there is something special about this sweet potato & quinoa version.

It’s thick, cozy, loaded with plant-based protein, and somehow tastes even better the next day. Everything happens in one pot (shocking, I know), and the combination of sweet potatoes, three kinds of beans, and quinoa gives it that perfect balance of hearty + wholesome. This is the kind of recipe you’ll make on a Tuesday night, bring to a ski weekend, or rely on when the temps dip below freezing and dinner needs to be both easy and comforting.

Let’s make it.

Ingredients

• 3 cups sweet potatoes, diced

• 1 onion, diced

• 3–4 cloves garlic, minced

• 1 can pinto beans, rinsed

• 1 can red kidney beans, rinsed

• 1 can black beans, rinsed

• 1 can crushed tomatoes (28 oz)

• 2 tbsp tomato paste

• 4 cups vegetable broth

• ½ cup dry quinoa (white or tri-color)

Seasoning:

• 2 tbsp chili powder

• 2 tsp cumin

• 1 tsp smoked paprika

• ¼–½ tsp cayenne (to taste)

• 1 tsp salt (plus more to taste)

• Black pepper

Finish:

• Fresh cilantro

• Lime wedges (optional but recommended)

Instructions

1. Sauté the aromatics

Heat a large pot with a splash of olive oil. Add the onions and cook for 3–4 minutes until soft. Stir in the garlic and cook for 1 minute.

2. Add sweet potatoes + spices

Add your sweet potatoes, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Let the spices toast for 1 minute — it deepens the flavor.

3. Build the base

Mix in the tomato paste, then pour in the crushed tomatoes, vegetable broth, and quinoa. Bring to a boil, then lower to a simmer.

4. Add the beans + simmer

Stir in the pinto, kidney, and black beans. Simmer for 20–25 minutes, stirring occasionally, until the quinoa is cooked and the sweet potatoes are tender. If it thickens too much, add a little broth or water.

5. Finish and serve

Turn off the heat and stir in fresh cilantro. Taste and adjust seasoning. Serve warm with lime, avocado, or tortilla chips.

Tips & Variations

• Add corn for sweetness

• A tiny splash of maple syrup balances acidity

• Smoked salt or chipotle adds depth

• Leftovers thicken up beautifully

Closing Thoughts

Chili in December may not be groundbreaking… but this one earns its spot in the rotation every single time. It’s cozy, nourishing, and the kind of meal that makes winter feel a little more bearable (even when New England decides to flex its personality). If you make it, tag me — I love seeing your KGK bowls and winter dinners. Stay warm out there. ❄️🤍

Butternut Squash & Cream Cheese Wontons

I had a squash pie at Committee last week that instantly stuck with me — sweet, savory, creamy, and so perfectly balanced that I couldn’t stop thinking about it. The flavors felt like something I wanted to bring into my own kitchen, but in a quicker, bite-sized way.

So these crispy butternut squash wontons were born. They have the same cozy flavor profile: roasted squash, a little maple, a touch of garlic, and that creamy richness you expect in a holiday appetizer. The wonton wrappers make everything feel light and crisp, and they’re incredibly easy to work with — perfect for a weekend cooking moment or a holiday spread.

Serve them hot with sweet chili sauce or a simple maple-soy glaze, and watch them disappear.

Prep time: 10 minutes
Cook time: 10 minutes
Makes: 20–25 wontons

Ingredients

Filling

• 2 cups roasted and mashed butternut squash

• 4 oz cream cheese (vegan or regular)

• 1–2 tbsp maple syrup

• 1 small garlic clove, grated

• ¼ tsp salt

• Black pepper, to taste

Wontons

• 20–25 wonton wrappers (square)

• Small bowl of water (for sealing)

• Oil spray or neutral oil for cooking

Dipping Options

• Sweet chili sauce

• Maple-soy glaze (2 tbsp soy sauce + 2 tsp maple syrup + 1 tsp rice vinegar)

• Balsamic glaze

Instructions

1. Prepare the Squash

If you haven’t already roasted your squash, peel and cube it, then roast at 400°F for 25–30 minutes with a little olive oil, salt, and pepper. Mash until smooth.

2. Mix the Filling

In a medium bowl, mix together the mashed squash, cream cheese, maple syrup, garlic, salt, and pepper. Taste and adjust — more maple for sweetness, more garlic for a savory edge.

3. Assemble the Wontons

Lay out the wonton wrappers. Add 1 teaspoon of filling to the center of each wrapper.
Dip your finger in water and run it along the edges. Fold into a triangle and press tightly to seal. (If you want a more decorative shape, fold the two long corners together.)

4. Cook Them

Air Fryer (recommended):
Spray lightly with oil and air fry at 375°F for 6–8 minutes, flipping halfway, until crisp and golden.

Pan-Fry:
Heat 1–2 tbsp of oil in a skillet over medium heat. Fry wontons 2–3 minutes per side until golden.

Oven:
Brush lightly with oil and bake at 400°F for 10–12 minutes.

5. Serve

Enjoy immediately with your dip of choice. Sweet chili is the easiest option, but the maple-soy glaze mirrors the flavors beautifully.

Notes & Tips

• Don’t overfill. A small teaspoon is perfect — too much filling makes them harder to seal.

• Seal well. Press out any air pockets so they don’t burst while cooking.

• Make ahead. You can assemble the wontons and refrigerate them for a few hours before cooking.

• Freezer-friendly. Freeze uncooked wontons on a sheet tray, then store in a bag. Air fry straight from frozen + 1 extra minute.

Serving Ideas

• As a holiday appetizer with a dipping trio

• On a grazing board with roasted nuts, fruit, and hummus

• As a light dinner with a simple green salad

• Topped with a drizzle of balsamic glaze for a more elevated vibe

If you make these, I’d love to hear how they turned out — and which dipping sauce you ended up choosing. Recipes like this are my favorite kind: simple, a little unexpected, and inspired by the places and meals that stay with you. I hope these wontons make their way onto your holiday table or into a cozy night at home. Thanks for being here and cooking along with me!

Roasted Delicata Squash Salad with Maple–Mustard Vinaigrette

There are a handful of ingredients that instantly feel like fall and winter to me, and delicata squash is always at the top of that list. It’s one of the easiest squashes to work with (no peeling!) and after a quick roast, it turns sweet, golden, and caramelized around the edges — almost like vegetable candy.

This salad brings together everything I love about colder-season cooking: warm squash, crisp apples, greens with a little bite, and a vinaigrette that hits the perfect balance of tangy, cozy, and bright. It’s nourishing, gorgeous on the table, and the kind of dish that people actually go back for.

Wonderful for weeknights, impressive enough for your holiday spread, and endlessly customizable based on what you have on hand.

Why Delicata Is So Special

Delicata squash deserves its moment.

• No peeling required — the skin becomes tender as it roasts.

• Naturally sweet — it caramelizes beautifully in the oven.

• Nutrient-dense — rich in vitamin A, fiber, and antioxidants.

• Quick cooking compared to other winter squashes.

If you’ve never cooked with it, this is the perfect place to start.

Ingredients

For the Salad

• 2 delicata squash, halved, seeded, and sliced into half-moons

• 2 tablespoons olive oil

• Salt + pepper

• 2 cups cooked quinoa

• 1 apple, thinly sliced (Honeycrisp works well)

• 3–4 cups baby spinach or arugula

• ¼ cup toasted pumpkin seeds

• ¼ cup dried cranberries (optional)

For the Maple–Mustard Vinaigrette

• 2 tablespoons olive oil

• 1 tablespoon maple syrup

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• Pinch of salt

Instructions

1. Roast the Delicata

Preheat your oven to 425°F. Toss the sliced delicata with olive oil, salt, and pepper, then spread onto a baking sheet. Roast for 20–25 minutes, flipping once, until the squash is tender and caramelized.

2. Make the Vinaigrette

In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt.

3. Assemble the Salad

On a large platter or in a bowl, layer the cooked quinoa, greens, roasted delicata squash, diced apples, pumpkin seeds, and dried cranberries. Drizzle with the maple–mustard vinaigrette and toss gently.

4. Taste + Serve

Adjust salt or acidity as needed. Serve warm or at room temperature.

Tips & Variations

• Add protein: Chickpeas, lentils, or roasted tofu work beautifully.

• Swap the fruit: Pears or pomegranate seeds are perfect here.

• Make it heartier: Add quinoa or farro for a full meal.

• Prep ahead: Roast the squash and whisk the dressing in advance — assemble just before serving.

Perfect for Your Holiday Table

This salad is festive without trying too hard — a bright pop of color next to the heavier dishes that usually show up this time of year. It pairs perfectly with everything from Thanksgiving classics to cozy winter dinners.

🌿 Sesame Veggie Fried Rice

There’s something about a good fried rice that just works on weeknights. It’s fast, clean, cozy, and uses whatever vegetables are already in your fridge. This version has become an instant favorite in our house — crispy tofu, caramelized squash, sweet carrots, bright green beans, and cold rice tossed in a simple sesame–soy sauce.

It tastes a little like takeout, but lighter. Everything cooks in one pan, the rice gets those perfect crisp edges, and the leftovers somehow taste even better the next day. It’s one of those recipes that quietly moves into the weekly rotation without trying very hard.

If you’re looking for a quick, balanced dinner that doesn’t feel boring — this is it.

Ingredients

For the tofu

• 1 block firm or extra-firm tofu, pressed + cubed

• 1–2 tbsp neutral oil

• Salt + pepper

Veggies

• 1 cup squash, diced small (zucchini, yellow squash, or delicata)

• 1 cup green beans, trimmed + chopped

• 1 medium carrot, diced tiny

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

• 3 cups cooked rice, cold (day-old is best)

• 2 scallions, sliced

Sesame–Soy Sauce

• 3 tbsp soy sauce or tamari

• 2 tsp toasted sesame oil

• 1 tsp rice vinegar

• 1–2 tsp maple syrup (optional but nice)

• 2 tbsp water

• 1 tsp sriracha or chili crisp (optional for heat)

🔪 Instructions

1. Crisp the tofu

Heat 1–2 tablespoons of oil in a large skillet or wok. Add the tofu cubes and cook until golden on all sides. Season lightly with salt and pepper. Remove from the pan and set aside.

2. Cook the vegetables

In the same pan, add the squash, green beans, and carrots. Sauté for 4–5 minutes, or until tender but still bright. Add the garlic and ginger and cook for another 30 seconds until fragrant.

3. Add the rice

Add the cold cooked rice to the pan, breaking up any clumps with a spatula. Let it sit for 15–20 seconds at a time to get those crispy bits on the bottom.

4. Mix the sauce

Whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, water, and sriracha (if using). Pour the sauce around the edges of the pan so it sizzles and coats everything evenly.

5. Bring it all together

Add the crispy tofu back to the pan and toss everything until the rice is glossy and the sauce is absorbed. Stir in the scallions.

6. Serve

Spoon into bowls and finish with extra sesame seeds, chili crisp, or lime juice if you like a little brightness.

🌈 Recipe Notes & Swaps

• Rice: Cold rice is essential. Fresh rice will get mushy.

• Veggies: Swap in what you have — bell peppers, peas, broccoli, mushrooms, cabbage, etc.

• Protein: You can use tempeh, edamame, or chickpeas instead of tofu.

• Make it gluten-free: Use tamari or coconut aminos.

• Add heat: Chili crisp, sriracha, or red pepper flakes work great.

• Add crunch: Cashews or sesame seeds on top are delicious.

• Leftovers: Keeps well for 2–3 days and reheats beautifully.

🥢 Serving Ideas

• Add avocado on top for a little creaminess

• Serve with a quick cucumber salad

• Double it for meal prep — it holds up perfectly

• Add a squeeze of lime for brightness

🍫🥧 Chocolate Chip Pie with Graham Cracker Crust

Every year I try to sneak one new treat onto the dessert table that takes barely any time but feels homemade enough to brag about. This chocolate chip pie is exactly that — quick to mix, gooey in the center, crisp around the edges, and anchored by the easiest graham cracker crust ever. My kids go feral for it, and honestly, same.

⚡ Why This Works When You're Short on Time

• One bowl filling ✅

• Crust you just press in (no rolling!) ✅

• Bakes in under 15 minutes ✅

• Sets slightly as it cools (but still delicious warm) ✅

🥧 Graham Cracker Crust

Ingredients

• 1 ½ cups graham cracker crumbs

• 6 tablespoons melted vegan butter

• 2 tablespoons sugar

Instructions

1. Preheat oven to 350°F (180°C)

2. Mix crumbs + melted butter + sugar until evenly coated

3. Press firmly into a 9-inch pie dish, covering the bottom and sides

4. For extra structure, chill the crust in the fridge while you make the filling (about 10–15 minutes)

🍫 Chocolate Chip Pie Filling

Ingredients

• ½ cup vegan butter, melted

• ¾ cup brown sugar

• ¼ cup plant milk (oat or soy both work great)

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• ¼ teaspoon salt

• 1 cup chocolate chips

Instructions

1. In the same bowl, combine melted butter + brown sugar + plant milk + vanilla

2. Stir in flour + salt until a smooth cookie-style dough forms

3. Fold in chocolate chips

4. Press/spread the filling into your crust evenly

5. Bake for 12–15 minutes, until edges are golden and center is still soft

Cool + Slice

Let it sit 5–10 minutes before slicing (if you can — no judgement if you can’t). It will continue to set as it cools, giving you that perfect gooey middle without collapsing.

Serve It Your Way

Add a scoop of vanilla ice cream — vegan or not — and enjoy the fact that you didn’t have to clarify which team you’re on. My kids love it either way.

Storing (If There’s Miraculously Anything Left)

Cover and keep at room temp for 1–2 days, or refrigerate for up to 4. Reheat slices for 5 minutes at 300°F to bring the goo back to life.

Pasta Pomodoro with Palmini Angel Hair, Chickpeas & Spinach

Simple ingredients. Big, bright flavor.

There are a handful of recipes I come back to again and again when the goal is clear: maximum satisfaction, minimum complexity. Pomodoro sauce is one of them. It’s the simplest Italian tomato sauce, built from humble ingredients — tomatoes, garlic, basil, olive oil, salt, and time. It’s smooth, light, and clean. It tastes like summer, even in the dead of winter.

For this version, I swap traditional pasta for Palmini angel hair, which is made from hearts of palm. That means it’s naturally gluten-free, low-carb, lower in calories, and full of fiber — a veggie-forward noodle that still delivers the long-twirl comfort of a pasta night.

Then I add chickpeas for protein and a generous handful of spinach to round out the bowl and bring in a little green. The result is a sauce-first pasta moment that feels balanced, nourishing, and incredibly easy to throw together.

Why You’ll Love This Recipe

• Made with simple pantry staples

• Protein + fiber + greens in one bowl

• Quick enough for a weeknight

• Tomato-forward, fresh, and bright

• A healthy swap that doesn’t feel like one

What is Pomodoro Sauce?

Pomodoro literally means “tomato” in Italian. In the context of cooking, pomodoro sauce is a silky, minimalist tomato sauce, smoother and lighter than marinara, and usually made without lots of extras. It relies on quality tomatoes and fresh basil for its clean flavor. It’s uncomplicated, classic, and wildly versatile.

Ingredients

• 1 tbsp olive oil

• 3 garlic cloves, minced

• 1 can (14 oz) crushed tomatoes
  OR 2 cups cherry tomatoes / Roma tomatoes (rough-chopped or whole)

• 1 can chickpeas, drained & rinsed (added for protein)

• 2 generous handfuls baby spinach

• ¼ cup fresh basil, torn

• Salt & freshly cracked black pepper, to taste

• 1 package Palmini Angel Hair, drained and rinsed well

• Vegan parmesan, for serving (optional but recommended)

Instructions

1. Sauté the garlic
   Heat olive oil in a wide pan over medium heat. Add garlic and sauté for 1–2 minutes until fragrant — avoid browning, you just want to wake it up.

2. Add the tomatoes
   Pour in crushed tomatoes or add cherry/Roma tomatoes directly to the pan. Season with salt and pepper. Stir and simmer gently for 8–10 minutes until slightly thickened.

3. Add chickpeas + spinach
   Stir in chickpeas and spinach. Let the spinach wilt into the sauce, about 2 minutes.

4. Toss in the noodles
   Add the rinsed Palmini angel hair and gently toss until warmed through, 1–2 minutes.

5. Finish with basil
   Remove from heat and stir in fresh torn basil for that signature pomodoro brightness.

6. Serve
   Top with vegan parmesan and an extra drizzle of olive oil if desired. Eat immediately for the best texture and flavor.

Tips for Success

• Always rinse Palmini thoroughly to remove any brine flavor

• Simmer the sauce enough to let the basil infuse

• Add the spinach last so it stays vibrant

• Use wider pans to help tomatoes reduce evenly

Nutrition Highlights

By using hearts-of-palm noodles, you’re getting:

• A low-carb, low-calorie noodle option

• Fiber for digestion + satiety

• Naturally gluten-free

• A full serving of veggies before even adding spinach — win!

Chickpeas bring in plant-based protein, iron, and even more fiber — making this dish a wholesome meal instead of just a side.

Serving Suggestions

Make it a full Italian night with:

• Toasted sourdough rubbed with olive oil + garlic

• A cucumber & basil side salad

• A scoop of vegan ricotta stirred into the sauce for extra creaminess

Variations

• Extra hearty: double the chickpeas

• More tomato-y: use both crushed + burst tomatoes

• Spicy: add a pinch of red pepper flakes when sautéing the garlic

• Meal prep: store sauce separate from noodles, and warm together before serving

Closing Thoughts

This is the sauce I make when I want pasta to feel effortless. Simple ingredients, clean tomato flavor, cozy energy, and a noodle swap that actually adds health benefits instead of taking anything away. A bowl you’ll remember, even though the process is barely a process at all.

If you try it, I want to hear — leave a comment or tag me so I can see your pasta moment in action 🍝💛

🥕 Roasted Carrots, Potatoes, Onions + Garlic with Sage

Roasted vegetables were the first dish I ever learned to make without a recipe. They were also the first dish I learned to make well, because someone once told me a roast doesn’t need more ingredients—just more time.

So this is the version I bring now. Carrots and potatoes cut intentionally thicker so they roast instead of steam. Onions wedged and added with the potatoes so the corners sweeten just a little. Whole garlic cloves, because the only thing better than roasted vegetables is roasted garlic roasted among them. Sage, because the smell of sage in a hot kitchen is the universal signal that something seasonal is happening.

And the tahini part? That’s just practicality that looks intentional: sesame folded smooth with lemon, thinned with warm water until it spreads easily on a plate. Sauce first. Veg on top after. Less drizzle, more distribution, better bite in every forkful that way.

This is the recipe for anyone who wants their holiday side dishes to taste like effort, without sounding like it on the plate.

🥔 The Roast

Serves 4

Ingredients

• 1 lb baby potatoes, halved

• 4 large carrots, cut into sticks or thick diagonal rounds

• 1 large yellow or red onion, cut into wedges

• 6–8 whole garlic cloves, peeled

• 2 tbsp olive oil

• 1 ½ tsp salt

• ½ tsp black pepper

• 1 tbsp fresh sage, roughly chopped

• ½ tsp coriander seeds, crushed (optional, subtle, very good)

Instructions

1. Preheat oven to 425°F (220°C)

2. Toss potatoes with 1 tbsp oil + ½ tsp salt. Roast 10 minutes

3. Add carrots, onions, and whole garlic cloves to the sheet

4. Drizzle remaining oil. Add salt, pepper, sage, and coriander if using

5. Toss gently. Roast 20–25 more minutes

6. Let rest 5 minutes before plating

✨ Lemon Tahini Sauce (for the plate base)

Ingredients

• ⅓ cup tahini

• 2 tbsp lemon juice

• ½ tsp salt

• ¼ tsp black pepper

• 2–5 tbsp very warm water (to thin)

• 1–2 roasted garlic cloves from the tray, mashed into the sauce (optional but recommended)

• ½ tsp maple syrup (optional, for a glossy finish without sweetness taking over)

Method

1. Stir tahini + lemon juice until it thickens

2. Add salt + pepper (and mashed roasted garlic if using)

3. Slowly add warm water until smooth, swirl-friendly, and spreadable

4. Stir in maple if using

To Serve

Spread the tahini sauce across the bottom of a platter or individual plates first, then stack roasted vegetables over the top, letting some edges meet the sauce naturally.

Serving Notes

• Carrots should be cut thick enough to roast, not steam

• Onions should soften and sweeten at the corners

• Garlic should go soft and golden, not crisp

• Sauce should spread easily (not thick like dip, not thin like dressing)

🥕 Roasted Carrot Hummus

A Creamy, Naturally Sweet, Golden Dip

Some recipes just hit different. This Roasted Carrot Hummus takes everything we love about the classic (smooth chickpeas, rich tahini, bright lemon) and adds warmth, sweetness, and color by roasting carrots and garlic low and slow until golden and tender. It’s the kind of dip that looks fancy but feels effortless, and tastes like sunshine on toast, veggies… basically everything.

This hummus is:

✔ Naturally sweet and savory
✔ Creamy and smooth
✔ High-fiber + plant-protein rich
✔ Perfect for snacks, boards, sandwiches, and bowls

🛒 Ingredients

• 4 large carrots, peeled and cut into 1-inch rounds

• 3 garlic cloves, peeled

• 2 tbsp olive oil

• 1 can (15 oz) chickpeas, drained and rinsed

• 2–3 tbsp tahini

• 1 lemon, juiced

• ½ tsp ground cumin

• ½ tsp paprika (optional, smoked adds depth)

• ½ tsp sea salt, to taste

• 2–4 tbsp ice-cold water

• Optional toppings: parsley, everything bagel seasoning, sesame seeds

🔥 Instructions

1. Roast

Preheat the oven to 400°F. Toss carrots and garlic with olive oil, cumin, paprika, and sea salt. Spread evenly onto a sheet pan. Roast for 25–35 minutes, until tender with lightly caramelized edges.

2. Blend

Add chickpeas, tahini, lemon juice, and the roasted carrots/garlic to a blender or food processor. Blend until smooth. Slowly add ice-cold water and continue blending until the hummus turns silky and creamy.

3. Taste + Adjust

More salt? More lemon? Another spoon of tahini? This is your moment. Adjust to taste and blend once more — the longer you blend, the creamier it gets.

4. Serve

Spoon into a bowl and finish with a drizzle of olive oil and any toppings you love. I personally love to add Everything Bagel seasoning and fresh parsley.

🥣 How to Use It

• As a dip with cucumbers, peppers, carrots, or celery

• Spread onto sandwiches, wraps, or sourdough toast

• Dolloped onto roasted potatoes, pasta, or grain bowls

• Served on a snack board for a pop of color + flavor

Nutrition Highlights (approx. per ¼ cup)

• Calories: ~120

• Protein: 5g

• Fiber: 4g

• Vitamin A rich thanks to roasted carrots

• Healthy fats from tahini and olive oil

Sometimes the best recipes come from the simplest ingredients — roasted, blended, and enjoyed slowly, one dip at a time.

If you make this, tell me what you dip first — and if you’re craving more seasonal, cozy, New-England-inspired plant-based recipes, you’ll find plenty more right here on the blog.

🌿 Love snacks and seasonal recipes? Subscribe to my newsletter for weekly inspiration delivered straight to your inbox.
🌿 And leave a comment — what should I roast (or blend) next?

🍂 KGK Thanksgiving Menu (Plant-Based & Cozy)

Thanksgiving has always held a special place in my heart — the Macy’s Day Parade playing in the background, coffee in hand, kids bundled up for the turkey trot, and that slow, cozy build-up to a day centered entirely around food and family.

When I became vegan six years ago, Thanksgiving was the meal I was most nervous about. The turkey usually sits at the center of the table (and the center of family commentary! 😉), and I worried what a plant-based holiday would even look like.

But over the years, I’ve fallen completely in love with creating a Thanksgiving menu where the side dishes steal the show — nourishing, colorful, cozy recipes that everyone can enjoy, vegan or not.

This menu is a mix of classics, family nostalgia, and new favorites that fit beautifully on any holiday table.

Light a candle, turn on the parade, let the house fill with warm spices… and let’s cook. 🤎

🍞 Homemade No-Knead Garlic & Herb Bread

A warm, rustic loaf that anchors the table — perfect for passing around with olive oil or vegan butter.

Ingredients:

• 3 cups bread flour or all-purpose flour

• 2 tsp instant yeast

• 2 tsp kosher salt

• 2 tbsp chopped fresh herbs (thyme, parsley, rosemary)

• 1 tbsp garlic powder

• 1 cup warm water (not hot)

Instructions:

1. In a large bowl, mix flour, yeast, salt, herbs and garlic powder.

2. Stir in warm water until a sticky, soft dough forms. The key is that you want it to be sticky, but not runny like cake batter. If too dry, add more water. If too runny, add more flour. You may need to play around with it a bit!

3. Cover the bowl with a damp towel and let it rise for 3 hours.

4. After 3 hours, it should have doubled in size and should feel a bit wobbly when you touch it. It’s ready to bake!

5. Preheat the oven to 450°F. If you’re using a dutch oven, put it in with the lid on and preheat for 30 minutes prior to baking. (If you don’t have a dutch oven, disregard.)

6. Scrape out the dough onto a floured surface. Sprinkle top with 1/2 tbsp of flour.

7. Using a dough scraper, fold the sides inwards (about 6 folds) to roughly form a roundish shape. It doesn’t need to be molded or perfect!

8. Transfer dough onto a sheet of parchment paper and flip the dough upside down onto the paper (seam side down, smooth side up).

9. If you are using a dutch oven, remove it from the oven. Use paper to place the dough into the pot, place lid on. Bake for 30 minutes covered and then 12 minutes uncovered or until deep golden and crispy. If no dutch oven, skip to the next step.

10. If you aren’t using a dutch oven, here’s my simple method: Boil 2 cups of water on the stove. Once the water is boiling and the oven is preheated, pour boiling water into a metal pan. Take the dough on the parchment paper and place onto a baking sheet. Working quickly, place the bread on the top rack of the oven, then place the metal pan with boiling water directly under it so that the steam rises, and close the oven door.

11. Bake 40 minutes, or until golden and cooked through. Cool before slicing.

🧀 Butternut Squash Mac & Cheese (Creamy + Cozy)

A comforting, golden side dish that balances the savory flavors on the table and always disappears fast.

Ingredients

For the sauce

• 2 cups cubed butternut squash (fresh or frozen)

• 1 cup unsweetened oat milk

• ½ cup veggie broth or water

• ½ cup vegan cheddar shreds (I use Violife)

• ¼ cup nutritional yeast

• 1 tablespoon vegan butter

• 1 teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon lemon juice

• Fresh parsley for garnish

For the pasta

• 12 oz pasta (I use Brami high-protein pasta)

Breadcrumb topping

• ¾ cup panko breadcrumbs

• 2 tablespoons vegan butter, melted

• 1 tablespoon nutritional yeast

• Pinch of salt

• Optional: paprika or Italian seasoning

Instructions

1. Cook the squash

Bring a small pot of water to a boil. Add cubed butternut squash and cook 10–12 minutes until very soft. Drain.

2. Blend the sauce

In a blender, combine the cooked squash, oat milk, broth/water, vegan cheddar, nutritional yeast, vegan butter, salt, garlic powder, onion powder, and lemon juice.
Blend until completely smooth and creamy.

3. Cook the pasta

Boil pasta in salted water according to package instructions. Drain (do not rinse).

4. Toss it together

Return pasta to the pot and pour in all the butternut squash cheese sauce. Stir well. Taste and adjust salt.

5. Make the breadcrumb topping

In a small bowl, mix panko, melted vegan butter, nutritional yeast, and a pinch of salt.

6. Assemble + bake

Preheat oven to 375°F.
Transfer the mac & cheese to a baking dish and spread evenly.
Top with the breadcrumb mixture.
Bake for 15–20 minutes, until golden on top.
For extra crispiness, broil 1–2 minutes at the end (watch closely!).

🥗 Roasted Brussels Sprouts & Sweet Potato Salad

A bright, colorful, warm salad that adds texture, sweetness, and crunch to your Thanksgiving spread.

Ingredients

Serves: 4–6

For the salad

• 2 cups Brussels sprouts, halved

• 2 cups sweet potatoes, cubed

• 1 Tbsp olive oil (Graza recommended)

• Salt and black pepper, to taste

• ½ cup dried cranberries

• ½ cup chopped walnuts, toasted if desired

• ½ cup vegan feta (optional — Follow Your Heart or Violife)

• 2 Tbsp chopped parsley or fresh sage

For the maple-Dijon vinaigrette

• 3 Tbsp olive oil

• 1 Tbsp pure maple syrup

• 1 Tbsp Dijon mustard

• 1 Tbsp apple cider vinegar

• Salt and black pepper, to taste

Instructions

1. Roast the veggies.
   Preheat oven to 400°F (200°C). Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until caramelized and tender.

2. Make the vinaigrette.
   In a small bowl or jar, whisk together olive oil, maple syrup, Dijon, apple cider vinegar, salt, and pepper until smooth and emulsified.

3. Assemble the salad.
   In a large bowl, combine the roasted vegetables, dried cranberries, walnuts, and vegan feta (if using). Pour the vinaigrette over while still slightly warm and toss gently to coat.

4. Finish and serve.
   Sprinkle with chopped parsley or sage before serving.

Optional Add-Ins

• Avocado: for extra creaminess and richness.

• Quinoa, farro, or chickpeas: to make it heartier and protein-packed.

• Pomegranate arils: for a festive, sweet-tart pop.

🎃Easy Vegan Pumpkin Bread

A cozy, familiar classic — and a true staple at my own Thanksgiving table growing up. My mom made pumpkin bread every year, and it’s one of those scents and flavors that instantly makes the whole house feel like the holidays.

Ingredients

• 1 ¾ cups all-purpose flour (or swap with gluten-free — see note)

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 ½ tsp cinnamon

• ½ tsp nutmeg

• ½ tsp ginger

• ¼ tsp cloves (optional)

• 1 cup pumpkin purée

• ½ cup granulated sugar

• ¼ cup maple syrup

• ⅓ cup neutral oil

• ¼ cup plant milk

• 1 tsp vanilla
  (Optional: ½ cup vegan chocolate chips or chopped nuts)

Instructions

1. Preheat oven to 350°F. Grease or line a loaf pan.

2. In one bowl, whisk together flour, baking soda, baking powder, salt, and spices.

3. In a second bowl, mix pumpkin, sugar, maple syrup, oil, plant milk, and vanilla until smooth.

4. Add dry ingredients to wet and stir gently until just combined. Fold in chocolate chips or nuts if using.

5. Pour into the loaf pan, smooth the top, and bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

6. Let cool 10–15 minutes before slicing.

Recipe Note (Gluten-Free):

If you’re making this bread gluten-free, I’ve tested a few flours. Almond flour works really well for flavor and moisture, but a 1:1 gluten-free baking flour swap is the most reliable for keeping the bread’s structure.

🍂 Autumn Harvest Quinoa Bowl

A hearty, beautiful bowl with fall colors — great as a lighter side or a plant-based main dish option.

Ingredients

For the salad:

• 1 cup uncooked quinoa (rinsed)

• 1 cup baby spinach

• 2 medium sweet potatoes, peeled + cubed

• 1 can (15 oz) chickpeas, drained + rinsed

• 2 apples, diced (Honeycrisp or your orchard pick!)

• ½ cup shelled pistachios

• 1 tsp each cinnamon + smoked paprika

• Olive oil, salt + pepper for roasting

For the maple balsamic vinaigrette:

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp pure maple syrup

• 1 tsp Dijon mustard

• Pinch of salt + pepper

Instructions

1. Cook the quinoa: In a medium pot, combine quinoa with 2 cups water. Bring to a boil, reduce heat, cover, and simmer until fluffy (about 15 minutes). Fluff with a fork and set aside.

2. Roast the sweet potatoes and chickpeas: Preheat oven to 400°F. Toss cubes and chickpeas with a drizzle of olive oil, cinnamon, smoked paprika, salt, and pepper. Roast on a baking sheet for 25–30 minutes.

3. Mix the vinaigrette: Whisk together olive oil, balsamic vinegar, maple syrup, Dijon, salt + pepper until smooth.

4. Assemble the bowl: In a large serving bowl, combine quinoa, baby spinach, roasted sweet potatoes, chickpeas, diced apples, and pistachios. Drizzle with vinaigrette and toss gently to coat.

5. Serve: Enjoy warm or chilled — it keeps well for meal prep too!

Kelly’s Notes

• Swap pistachios for pecans or walnuts if you prefer.

• Make it ahead — the flavors get even better as it sits.

🧡 Pumpkin Cheesecake Bars (Silky + Crowd Favorite)

A show-stopping dessert that feels special without being fussy — the perfect sweet finish to a cozy table.

Ingredients

Crust

• 1 ½ cups raw almonds or walnuts

• 1 cup Medjool dates, pitted

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

• Pinch of salt

Pumpkin Cheesecake Filling

• 1 cup pumpkin purée

• 1 cup vegan cream cheese (Kite Hill works beautifully)

• ½ cup soaked cashews (optional — makes it extra thick and silky)

• ⅓ cup maple syrup

• 2 tablespoons melted coconut oil

• 1 teaspoon vanilla extract

• 1 ½ teaspoons pumpkin pie spice

• ½ teaspoon cinnamon

• Pinch of salt

How to Make Pumpkin Cheesecake Bars

1. Prepare the Crust

Add almonds (or walnuts), Medjool dates, maple syrup, vanilla, and salt to a food processor.
Blend until the mixture sticks together when pressed between your fingers.
Press firmly into the bottom of an 8×8 pan lined with parchment.
Bake at 350°F for 10 minutes to set.

2. Make the Filling

Blend pumpkin purée, Kite Hill cream cheese, soaked cashews, maple syrup, coconut oil, vanilla, pumpkin pie spice, cinnamon, and salt until completely smooth.

3. Assemble + Bake

Pour the filling over the crust.
Tap the pan lightly on the counter to smooth the top.
Bake at 350°F for 28–32 minutes, or until the center is mostly set with a slight jiggle.

4. Chill & Slice

Cool completely, then chill in the fridge for at least 3 hours (overnight is even better).
Slice into bars and enjoy.

Tips & Variations

• No cashews? Skip them — it still turns out creamy.

• Make it gluten-free: It already is!

• Make ahead: These get even better on day two.

• Swirl it: Add two tablespoons of cream cheese on top before baking and drag a knife to create a swirl effect.

Serving Suggestions

Serve chilled with:

• A drizzle of maple syrup

• A sprinkle of cinnamon

• Coconut whipped cream

• Or nothing at all — they truly shine on their own

💛 Final Notes

This whole menu is designed to be:
✔️ Make-ahead friendly
✔️ Cozy and nourishing
✔️ Totally plant-based
✔️ Beautiful on your holiday table

If you make any of these dishes, tag me @kellysgreenkitchen_. I love seeing your holiday spreads!

Happy cooking and Happy Thanksgiving! 🕯️🍽️

🎃 Pumpkin Cheesecake Bars (Vegan, Dairy-Free, Dreamy)

There’s something about pumpkin desserts in late November that feels a little magical. The afternoons get darker, the house feels cozier, and suddenly you’re craving something sweet, warm, and spiced — something you can slice and share or quietly enjoy when the kids are finally asleep.

These Pumpkin Cheesecake Bars give you all of that. They’re silky, creamy, lightly sweet, and surprisingly wholesome. The crust is made from nuts and dates, the filling is a blend of pumpkin and vegan cream cheese, and the whole thing comes together in that perfect balance of cozy and elegant. It’s the kind of dessert that feels at home at a Friendsgiving, a Thanksgiving table, or a simple Sunday afternoon.

🍂 Why You’ll Love These Bars

• Completely vegan and dairy-free

• Naturally sweetened with maple syrup + Medjool dates

• Extra silky thanks to Kite Hill cream cheese and optional soaked cashews

• A no-fuss crust (press, bake, done)

• The perfect fall dessert to make the day before entertaining

• Kid-approved and adult-obsessed

✨ Ingredients

Crust

• 1 ½ cups raw almonds or walnuts

• 1 cup Medjool dates, pitted

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

• Pinch of salt

Pumpkin Cheesecake Filling

• 1 cup pumpkin purée

• 1 cup vegan cream cheese (Kite Hill works beautifully)

• ½ cup soaked cashews (optional — makes it extra thick and silky)

• ⅓ cup maple syrup

• 2 tablespoons melted coconut oil

• 1 teaspoon vanilla extract

• 1 ½ teaspoons pumpkin pie spice

• ½ teaspoon cinnamon

• Pinch of salt

🍁 How to Make Pumpkin Cheesecake Bars

1. Prepare the Crust

Add almonds (or walnuts), Medjool dates, maple syrup, vanilla, and salt to a food processor.
Blend until the mixture sticks together when pressed between your fingers.
Press firmly into the bottom of an 8×8 pan lined with parchment.
Bake at 350°F for 10 minutes to set.

2. Make the Filling

Blend pumpkin purée, Kite Hill cream cheese, soaked cashews, maple syrup, coconut oil, vanilla, pumpkin pie spice, cinnamon, and salt until completely smooth.

3. Assemble + Bake

Pour the filling over the crust.
Tap the pan lightly on the counter to smooth the top.
Bake at 350°F for 28–32 minutes, or until the center is mostly set with a slight jiggle.

4. Chill & Slice

Cool completely, then chill in the fridge for at least 3 hours (overnight is even better).
Slice into bars and enjoy.

🍂 Tips & Variations

• No cashews? Skip them — it still turns out creamy.

• Make it gluten-free: It already is!

• Make ahead: These get even better on day two.

• Swirl it: Add two tablespoons of cream cheese on top before baking and drag a knife to create a swirl effect.

🍰 Serving Suggestions

Serve chilled with:

• A drizzle of maple syrup

• A sprinkle of cinnamon

• Coconut whipped cream

• Or nothing at all — they truly shine on their own

🤎 Storing

Store leftovers in the fridge for up to 5 days or freeze for up to 1 month.

There’s something special about sharing a dessert that feels both nostalgic and new. I hope these bars bring a little extra warmth into your kitchen — and maybe even become one of those recipes you come back to year after year. 🍂✨

Baked Butternut Squash Mac & Cheese (Vegan + Cozy + So, So, SO Good)

There is truly nothing better than a cozy fall pasta dish, and this baked butternut squash mac & cheese might be one of the best things to come out of my kitchen this season. It’s creamy, slightly sweet from the squash, melty thanks to the vegan cheese, and topped with the most perfect golden breadcrumb crust. Comfort food, but softened and lightened in that very Kelly’s Green Kitchen way.

The best part? It’s completely dairy-free, kid-approved, and secretly packed with veggies — the kind of dinner that tastes indulgent but still feels nourishing.

I used Violife cheddar because it melts better than any vegan cheese I’ve ever tried, and Brami’s high-protein pasta, which gives this dish extra staying power (and a little protein boost for the kids). Together, they make the dreamiest, creamiest, coziest fall mac & cheese.

Make this for a weeknight dinner, a cozy Sunday afternoon, or a tuck-yourself-in kind of meal. It’s even better the next day.

Ingredients

For the sauce

• 2 cups cubed butternut squash (fresh or frozen)

• 1 cup unsweetened oat milk

• ½ cup veggie broth or water

• ½ cup vegan cheddar shreds (I use Violife)

• ¼ cup nutritional yeast

• 1 tablespoon vegan butter

• 1 teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon lemon juice

• Fresh parsley for garnish

For the pasta

• 12 oz pasta (I use Brami high-protein pasta)

Breadcrumb topping

• ¾ cup panko breadcrumbs

• 2 tablespoons vegan butter, melted

• 1 tablespoon nutritional yeast

• Pinch of salt

• Optional: paprika or Italian seasoning

Instructions

1. Cook the squash

Bring a small pot of water to a boil. Add cubed butternut squash and cook 10–12 minutes until very soft. Drain.

2. Blend the sauce

In a blender, combine the cooked squash, oat milk, broth/water, vegan cheddar, nutritional yeast, vegan butter, salt, garlic powder, onion powder, and lemon juice.
Blend until completely smooth and creamy.

3. Cook the pasta

Boil pasta in salted water according to package instructions. Drain (do not rinse).

4. Toss it together

Return pasta to the pot and pour in all the butternut squash cheese sauce. Stir well. Taste and adjust salt.

5. Make the breadcrumb topping

In a small bowl, mix panko, melted vegan butter, nutritional yeast, and a pinch of salt.

6. Assemble + bake

Preheat oven to 375°F.
Transfer the mac & cheese to a baking dish and spread evenly.
Top with the breadcrumb mixture.
Bake for 15–20 minutes, until golden on top.
For extra crispiness, broil 1–2 minutes at the end (watch closely!).

🌿 Tips & Variations

• Add peas or broccoli before baking for an easy veggie boost.

• Use gluten-free panko + pasta if needed.

• For extra richness, add another tablespoon of vegan butter into the sauce.

• Make it ahead: assemble, cover, and bake when ready.

✨ Why You’ll Love It

• Creamy + dreamy without dairy

• A full serving of butternut squash

• Vegetarian, vegan, dairy-free

• Kid-friendly, adult-approved

• Freezer-friendly

• Perfect for fall and winter nights

💛 If you make this recipe…

Tag me over on Instagram @kellysgreenkitchen — I LOVE seeing your creations. And if you want more cozy vegan recipes, make sure you’re signed up for my newsletter!

🌶️ Cozy Veggie Chili (One Pot!)

There’s this funny little lull between fall chaos and holiday chaos — the sports schedules ease up, the afternoons get quieter, and the whole house feels weirdly calm for about five minutes. And honestly? That’s exactly when I want a big pot of something cozy simmering on the stove.

Enter: this Veggie Chili.

It’s hearty, warm, loaded with vegetables, and ridiculously easy to make. This is one of those meals that tastes like it cooked all day… but actually comes together in under an hour. Perfect for a weeknight when you need something simple, football Sunday, or those nights when you just want to curl up with a bowl of something warm.

And the best part? It’s flexible. Add more spice, keep it mild, load it with toppings, serve it with chips, cornbread, or a squeeze of lime — it’s your chili, your way.

🥕 What Makes This Chili Special

This isn’t a super-heavy chili. It has plenty of depth from warm spices, but the veggies keep it fresh and bright. A little trick I always use: blending a small portion at the end and adding it back in. It thickens everything up and gives you that classic chili texture without needing anything extra.

Plus — it reheats beautifully. Make a batch on Sunday and you’re set for a few nights.

🧅 Ingredients

• 2 tbsp extra-virgin olive oil

• 1 medium red onion, chopped

• 1 large red bell pepper, chopped

• 2 medium carrots, chopped

• 2 ribs celery, chopped

• ½ tsp salt, divided

• 4 cloves garlic, minced

• 2 tbsp chili powder

• 2 tsp ground cumin

• 1 ½ tsp smoked paprika

• 1 tsp dried oregano

• 1 (28 oz) can or 2 (15 oz) cans diced tomatoes

• 2 (15 oz) cans black beans, rinsed + drained

• 1 (15 oz) can pinto beans, rinsed + drained

• 2 cups vegetable broth or water

• 1 bay leaf

• 2 tbsp chopped fresh cilantro

• 1–2 tsp sherry vinegar, red wine vinegar, or lime juice

• Optional garnishes: cilantro, avocado, tortilla chips, vegan sour cream, cheddar, etc.

🍲 How to Make It

1. Sauté the veggies

Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, carrots, celery, and ¼ teaspoon salt. Cook for 7–10 minutes, until everything is soft and fragrant.

2. Add in the spices

Stir in the garlic, chili powder, cumin, smoked paprika, and oregano. Let them bloom for about 1 minute — this wakes everything up.

3. Simmer

Add the tomatoes, black beans, pinto beans, broth, and bay leaf. Bring the pot to a gentle simmer and cook for 30 minutes, stirring occasionally.

4. Blend a little (trust me)

Remove the bay leaf. Blend about 1½ cups of the chili (just the chili + a little liquid) and pour it back into the pot. This gives it the perfect texture.

5. Finish & season

Stir in the cilantro and a splash of vinegar or lime juice. Taste and adjust the salt — I usually add another pinch here.

6. Serve

Top with whatever you love: avocado, extra cilantro, lime, chips, vegan sour cream, shredded cheese… go for it.

🌮 Tips & Variations

• Want it spicier? Add a pinch of cayenne or diced jalapeño.

• Need it thicker? Blend a little more of the chili before adding it back.

• Looking for more veggies? Toss in zucchini, sweet potatoes, or corn.

• Meal prep tip: This chili gets better the next day as the flavors settle in.

❄️ Storing & Freezing

This chili keeps well for up to 4 days in the fridge and freezes perfectly for up to 3 months. Store in individual portions for easy lunches.

❤️ Final Notes

This is one of those recipes that just fits this time of year — calm kitchen, cozy vibes, and something warm on the stove before the holiday whirlwind begins. If you make it, tag me over at @kellysgreenkitchen_ — I love seeing your bowls!

🥬 Creamy Spinach Artichoke Risotto

You’re craving spinach artichoke dip… I got you. 💚

This creamy risotto has all the flavors of that classic party dip — garlic, onions, spinach, and artichokes — turned into an easy, cozy, one-pan dinner. It’s so simple, I can actually make it during what I lovingly call the “needy children hours” (somewhere between 5 and 7 p.m. in our house).

It’s creamy, lemony, and plant-based — the perfect comfort food that doesn’t require 12 ingredients or total silence in your kitchen.

🛒 Ingredients

Serves: 3–4
Time: 35 minutes
Vegan / Gluten-Free

• 1 tbsp olive oil (I use Graza 🌿)

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 cup arborio rice

• 3 cups vegetable broth (warm)

• 1 cup artichoke hearts, roughly chopped (jarred or canned, drained)

• 2 cups baby spinach, chopped

• ¼ cup vegan ricotta or cream cheese (Kite Hill or Treeline work beautifully)

• 2 tbsp nutritional yeast or vegan parmesan

• Zest + juice of ½ lemon

• Salt + pepper to taste

• Optional: red pepper flakes, fresh parsley or thyme

🍋 Instructions

1. Sauté the aromatics
   Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 5 minutes, until translucent. Stir in garlic and cook another 30 seconds until fragrant.

2. Toast the rice
   Add the arborio rice and stir for 1–2 minutes until the edges look glossy. This gives the risotto that classic nutty flavor.

3. Add broth gradually
   Pour in about ½ cup of warm broth at a time, stirring frequently. Let each addition absorb before adding more. Continue this process until the rice is creamy and tender — about 20 minutes total.

4. Add the veggies
   Stir in chopped artichoke hearts and spinach. Let the spinach wilt and the artichokes warm through.

5. Make it creamy
   Turn off the heat and fold in vegan ricotta, nutritional yeast, lemon zest, and lemon juice. Season with salt, pepper, and a pinch of red pepper flakes if you like a little kick.

6. Serve + enjoy
   Spoon into bowls, drizzle with olive oil, and top with fresh herbs or a sprinkle of vegan parmesan.

💚 Notes & Swaps

• If you don’t have arborio rice, you can use short-grain rice — just keep the broth warm and stir often for that creamy texture.

• For extra protein, add white beans or chickpeas near the end.

• You can use frozen spinach in a pinch (just squeeze out excess liquid).

• The vegan ricotta makes this dish extra silky — but a little vegan cream cheese or cashew cream works too.

🍠 Sweet Potato Pilaf with Baby Spinach & Roasted Shallots

If you know me, you know I’ll add roasted sweet potatoes to just about any fall dish — and this one might be my favorite yet. This pilaf is simple but special: toasted vermicelli folded into fluffy rice with roasted sweet potatoes, caramelized shallots, and baby spinach, all seasoned with a touch of warm allspice and fresh herbs.

It’s the kind of side that fits just as easily into a cozy Sunday dinner as it does a Friendsgiving table spread. Comforting, colorful, and completely plant-based.

Ingredients

Serves: 4–6

For the roasted vegetables

• 2 medium sweet potatoes, peeled and cubed

• 3–4 shallots, peeled and quartered

• 1 Tbsp Graza olive oil

• Salt and black pepper, to taste

For the pilaf

• ½ cup vermicelli noodles, broken into small pieces

• 1 cup long-grain rice (basmati or jasmine work best)

• 2 cups vegetable broth

• 1 Tbsp olive oil or vegan butter

• ¼ tsp allspice

• 2 cups baby spinach

• Salt and pepper, to taste

Optional add-ins

• ¼ cup chopped walnuts or pecans

• ½ cup chickpeas or white beans (for extra protein)

• Crumbled vegan feta

• Fresh parsley or thyme for garnish

Instructions

1. Roast the vegetables.
   Preheat oven to 400°F (200°C).
   Toss sweet potatoes and shallots with olive oil, salt, and pepper.
   Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and caramelized.

2. Toast the vermicelli.
   In a large pot, heat olive oil over medium heat. Add the broken vermicelli pieces and toast until golden brown, stirring constantly (watch closely — they brown fast!).

3. Add rice and spices.
   Stir in the rice and allspice, coating it lightly in the oil. Pour in the vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes (or until rice is fluffy and liquid absorbed).

4. Combine everything.
   Fluff the rice with a fork, then fold in the roasted sweet potatoes, roasted shallots, and baby spinach. The heat from the pilaf will wilt the spinach just enough.

5. Finish and serve.
   Taste and adjust salt and pepper as needed. Top with nuts, herbs, or vegan feta before serving.

Notes

• A pinch of allspice adds cozy warmth — don’t skip it!

• Add chickpeas or lentils for a heartier main dish.

• Reheats beautifully — just drizzle with a bit of olive oil before warming.

• Great make-ahead dish for entertaining or meal prep.

✨ Save this one for your next Friendsgiving or Sunday dinner — comforting, colorful, and guaranteed to impress.