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.

🧡 Roasted Sweet Potato + Chickpea Tabbouleh

This salad is everything I love about fall cooking — a little warmth, a little freshness, and that perfect balance of comfort and color. It’s inspired by traditional tabbouleh, but with a Kelly’s Green Kitchen spin: roasted sweet potatoes and chickpeas meet lemony herbs and quinoa for a wholesome, gluten-free version that feels cozy enough for a fall dinner yet fresh enough for lunch all week.

I like to toss the roasted sweet potatoes in just after they come out of the oven — the heat gently softens the parsley and mint, and the dressing soaks right in. It gives everything that delicious, slightly caramelized flavor that makes you want seconds.

🌿 Ingredients

For the salad:

• 1 large sweet potato, peeled + diced

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

• 1 tbsp olive oil

• Salt + pepper, to taste

• 1 cup cooked quinoa (instead of bulgur for a gluten-free option)

• 1 ½ cups finely chopped parsley

• ½ cup finely chopped mint

• 1 cup diced cucumber

• 1 cup halved cherry tomatoes

• 2 scallions or ¼ cup red onion, finely sliced

For the dressing:

• 3 tbsp olive oil

• Juice of 1 large lemon

• 1 clove garlic, grated

• 1 tsp Dijon mustard (optional)

• Salt + pepper, to taste

🥣 Instructions

1️⃣ Roast the veggies: Preheat oven to 400°F. Toss sweet potato + chickpeas with olive oil, salt, and pepper. Roast for 25–30 minutes, shaking halfway, until golden and crisp on the edges.

2️⃣ Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon, salt, and pepper.

3️⃣ Assemble the tabbouleh: In a large bowl, combine quinoa, parsley, mint, cucumber, tomatoes, and scallions. Add the roasted sweet potatoes and chickpeas while they’re still warm.

4️⃣ Toss & serve: Pour over the dressing and toss to coat. Serve warm, room temp, or chilled — it’s delicious any way.

💡 Tips

• Add vegan feta (I love Follow Your Heart) for a creamy bite.

• Sprinkle with sumac or za’atar before serving.

• For meal prep, store the dressing separately and toss just before serving.

✨ Why You’ll Love It

This salad has all the brightness of a summer tabbouleh with the warmth of roasted fall veggies — fiber-rich, plant-powered, and bursting with flavor. It’s one of those dishes that tastes even better the next day, and it looks so pretty on the table for a Friendsgiving spread.

Creamy One-Pot Gnocchi with Mushrooms, Onions & White Beans

The Story

This is one of those meals that just happened — I opened the fridge with no plan and somehow ended up with one of my favorite cozy bowls to date. A bag of gluten-free gnocchi, a handful of mushrooms, a can of beans, and some herbs that were hanging on in the crisper.

Twenty minutes later, dinner was done… creamy, herby, hearty, and so comforting. If you don’t like mushrooms — honestly, I can’t help you. 😌

What I love most about this one is that it’s all made in a single pan — no broth, no cream, no fancy ingredients. The starch from the gnocchi turns the sauce velvety on its own, the sage and parsley bring in that earthy fall flavor, and a spoon of vegan ricotta at the end (I used Kite Hill) makes it feel restaurant-worthy.

Ingredients

• 2 tbsp olive oil (plus more for finishing)

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 8 oz mushrooms (cremini, button, or mixed), sliced

• Salt + pepper to taste

• 1 (16 oz) package DeCecco gluten-free gnocchi

• 1 ½ cups water

• ½ cup unsweetened plant milk (any neutral kind)

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

• Handful of baby spinach (optional)

• 1 tbsp chopped fresh sage

• 1 tbsp chopped fresh parsley

• Juice of ½ lemon

• 1 – 2 tbsp vegan ricotta

Instructions

1. Sauté the aromatics
   Warm olive oil in a large skillet or pot over medium heat. Add the onion and cook 3–4 minutes until soft and golden. Stir in garlic and mushrooms with a pinch of salt. Let them brown and release their juices — about 6–7 minutes.

2. Add gnocchi + liquid
   Stir in the gnocchi and 1½ cups water. Bring to a simmer and cook 5 minutes, stirring occasionally, until the gnocchi are tender and the liquid turns starchy and creamy.

3. Make it silky
   Reduce the heat to low. Pour in the plant milk and add the cannellini beans. Stir gently until everything is coated and the sauce thickens slightly.

4. Add greens + herbs
   Fold in spinach (if using), sage, and parsley. The spinach will wilt and the herbs will make the whole kitchen smell amazing.

5. Finish + serve
   Squeeze in the lemon juice and taste for salt and pepper. Spoon into bowls and top with a dollop of vegan ricotta and a drizzle of olive oil.

Serving Notes

This dish is pure cozy comfort — the kind you make on a cool night when you want something creamy without the heaviness. It’s naturally vegan and gluten-free, but still feels indulgent. Pair it with a simple salad or roasted carrots on the side.

If you’re meal-prepping, it reheats beautifully — just add a splash of plant milk before warming to loosen it up.

💚 Save & Share

If you make this one, tag @kellysgreenkitchen_ — I love seeing your versions!
Save it for your next “no-plan dinner” night. It might just become your new favorite, too.

🥗 Roasted Brussels & Sweet Potato Fall Salad

The Recipe That Tastes Like Fall

This cozy salad might just steal the show at your holiday table. It’s a mix of everything I love this time of year — roasted Brussels sprouts, caramelized sweet potatoes, tart dried cranberries, and crunchy walnuts, all tossed in a maple-Dijon vinaigrette that tastes like fall in New England.

It’s hearty enough to stand on its own, but also makes the perfect side for a Friendsgiving spread or holiday brunch. Even the meat-eaters will go back for seconds.

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.

Notes

• Serve warm or at room temperature — it’s delicious both ways.

• Prep the components ahead: roast the veggies and whisk the dressing a day before, then toss just before serving.

• Great for Friendsgiving, holiday dinners, or as a cozy weekday lunch.

More Cozy Fall Recipes

If you loved this one, try pairing it with:

• Gooey Apple Cinnamon Muffins — for a brunch menu

• Roasted Carrot & White Bean Dip — for a fall appetizer spread

• Butternut Squash Pizza with Shallots & Feta – sweet and savory perfection

✨ Save this recipe for Friendsgiving or your next holiday brunch — it’s cozy, colorful, and guaranteed to impress.

🍫 Healthy Peanut Butter Cups

A post-Halloween reset treat — sweet, simple, and made with real ingredients.

Halloween might be over, but the sweet tooth is still hanging around. Instead of reaching for leftover candy, these homemade peanut butter cups are the perfect “cleaned-up” version — no additives, no refined sugar, and just enough sweetness to satisfy a chocolate craving.

They come together in about 20 minutes with just five simple ingredients you probably already have in your pantry. Keep a few in the fridge for when the late-night chocolate craving hits — they’re the perfect mix of indulgent and wholesome.

Ingredients

• 1 cup Enjoy Life semi-sweet chocolate chips

• 1 tbsp coconut oil

• ½ cup natural peanut butter

• 2 tbsp maple syrup

• 1 tsp vanilla extract

• Pinch of sea salt

Optional toppings: flaky sea salt, crushed pretzels, or cacao nibs

Instructions

1️⃣ Melt the chocolate: Combine chocolate chips and coconut oil in a heat-safe bowl. Melt in 30-second intervals (or use a double boiler) until smooth.

2️⃣ Make the base: Spoon a thin layer of melted chocolate into silicone muffin cups or mini liners. Freeze for 10 minutes.

3️⃣ Prepare the filling: In a small bowl, stir together peanut butter, maple syrup, vanilla, and a pinch of sea salt until creamy.

4️⃣ Assemble: Add a small spoonful of the peanut butter mixture on top of each hardened chocolate base.

5️⃣ Finish and set: Pour the remaining melted chocolate over each cup, smoothing the tops. Add flaky salt if you like a little crunch. Freeze for about 20 minutes, until firm.

6️⃣ Store: Keep in an airtight container in the fridge for up to a week (if they last that long).

Why You’ll Love Them

✔️ Just five ingredients
✔️ Vegan + gluten-free
✔️ No refined sugar
✔️ The perfect sweet-but-clean bite for post-Halloween or any cozy night in

Try switching it up with almond or cashew butter or drizzle a little melted coconut butter over the top for a “white chocolate” swirl.

These are the kind of chocolate treats that make you forget about the store-bought stuff — rich, creamy, and made with ingredients you can feel good about. The perfect way to ease out of Halloween mode and into cozy November baking.

🥕 Roasted Carrot & White Bean Dip

There’s something about Nantucket in the fall — the quiet streets, the pink-tinged hydrangeas, the salty air that feels just a bit cooler. I spent the weekend with girlfriends — dinners at Nautilus and Proprietors, a spa morning at the White Elephant, and one slow night in with an appetizer spread that might’ve been my favorite meal of all. This roasted carrot and white bean dip was part of that lineup — simple, bright, and perfect alongside a glass of wine and good conversation.

Ingredients

• 4–5 large carrots, peeled and chopped

• 1 (15-oz) can cannellini beans, drained and rinsed

• 2 cloves garlic, peeled

• 2 tbsp olive oil, plus more for drizzling

• Juice of ½ lemon

• 1 tbsp tahini (optional, but adds great creaminess)

• ½ tsp cumin

• Salt and pepper, to taste

• Water, as needed to thin

• Fresh herbs for topping

Instructions

1. Roast the carrots:
   Preheat oven to 400°F. Toss chopped carrots and garlic with olive oil, salt, and pepper. Roast 25–30 minutes, until soft and golden.

2. Blend:
   Add roasted carrots and garlic to a food processor along with white beans, lemon juice, tahini, cumin, and a pinch of salt and pepper. Blend until smooth, adding a tablespoon or two of water if it’s too thick. You can also use an immersion blender for this step.

3. Taste and adjust:
   Add more lemon juice, salt, or olive oil as needed until it’s bright and balanced.

4. Serve:
   Spoon into a shallow bowl, drizzle with olive oil and top with herbs. Serve with crostini, pita chips, or crackers.

Kelly’s Notes

This dip is easy to make ahead — it actually gets better as the flavors sit. Try topping it with chopped pistachios or a drizzle of olive oil (I love using Graza for this). It’s a beautiful color on a fall table and pairs perfectly with Brussels sprouts skewers or any roasted veggie appetizer.

Simple, cozy food that brings everyone around the table — that’s the heart of Kelly’s Green Kitchen. Whether it’s a girls’ weekend or a quiet night at home, this one’s always a hit.

🎃 One-Pot Creamy Chickpea Gnocchi Soup (Gluten-Free + Vegan)

Happy Halloween! 👻
If you need something cozy before (or after) the candy… this one’s it.

This one-pot creamy chickpea gnocchi soup is the ultimate fall comfort meal — creamy (without any cream), hearty, and packed with protein-rich chickpeas and vegetables. It’s made with gluten-free gnocchi, which get perfectly soft and pillowy in the creamy broth.

I’ve made a lot of soups this year, but this one is officially the easiest. Everything happens in one pot — no blending, no baking sheets, no extra dishes.

And if you’re like me, treat yourself and buy the pre-cut veggies. Because somewhere between chopping the celery and carrots, I almost lost a finger for this shot 😂

🥣 Why You’ll Love This Soup

• One pot: minimal cleanup, maximum flavor

• Creamy without cream: the plant milk + gluten-free flour combo thickens it perfectly

• Protein-packed: chickpeas make it filling and nourishing

• Gluten- and dairy-free: naturally plant-based, but still cozy and rich

• Quick: ready in about 30 minutes

🌿 Ingredients

Serves: 4 | Time: 30 minutes

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 small yellow onion, diced

• 2 carrots, peeled + chopped

• 2 celery stalks, chopped

• 1 can chickpeas, drained + rinsed

• 4 cups vegetable broth

• 1 cup unsweetened plant milk (oat or cashew for creaminess)

• 1 tbsp gluten-free flour or tapioca starch

• 1 package gluten-free gnocchi

• 1 tsp dried thyme

• ½ tsp dried rosemary

• ½ tsp turmeric (optional, for color + immune boost)

• Salt + pepper, to taste

• 1 cup chopped spinach or kale (optional)

• Juice of ½ lemon

👩‍🍳 Instructions

1️⃣ Sauté the veggies
In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté 5–6 minutes until soft and fragrant.

2️⃣ Add the chickpeas + herbs
Stir in chickpeas, thyme, rosemary, turmeric, salt, and pepper. Let it all cook together for another minute to release the flavors.

3️⃣ Simmer the base
Pour in vegetable broth, bring to a gentle simmer, and cook for about 10 minutes.

4️⃣ Make it creamy
In a small bowl, whisk flour into plant milk until smooth. Pour into the pot and stir — it’ll start to thicken into a rich, creamy broth.

5️⃣ Add gnocchi
Drop the gnocchi straight into the soup and cook for 3–5 minutes, until they float to the top and turn pillowy soft.

6️⃣ Finish + serve
Stir in spinach and lemon juice. Taste and adjust seasoning. Ladle into bowls and drizzle with olive oil or sprinkle with vegan parmesan.

✨ Kelly’s Notes

This soup checks every box — cozy, creamy, satisfying, and low-effort. It’s the kind of meal that tastes like you spent hours in the kitchen but secretly took half an hour.

If you want to elevate it, top it with a drizzle of chili oil or serve with crusty herb bread. It also reheats beautifully for lunch the next day (just add a splash of broth or water to loosen it up).

🕯️ Serve With

• Simple green salad with lemon vinaigrette

• A cozy candle and your favorite playlist

💚 More Cozy Fall Recipes

• Pumpkin Granola with Maple + Cinnamon

• Butternut Squash + Feta Pizza

• Chickpea Noodle Soup

Happy Halloween, friends! 🎃
Stay cozy, eat something nourishing, and don’t forget — pre-cut veggies save fingers 😅

🍁 Maple Dijon Brussels Sprout Skewers

There’s just something about a fall weekend on Nantucket that inspires a cozy night in with friends — music playing, a table full of small plates, and that mix of laughter and calm that only happens when the air turns crisp.

For our appetizer night, I grabbed a bunch of the freshest Brussels sprouts from Bartlett’s Farm and roasted them with a simple maple Dijon glaze. The result? Perfectly caramelized edges, a sweet-and-tangy kick, and the kind of dish that looks like you spent hours — but takes less than 10 minutes to prep.

And let’s be honest… something about putting them on skewers just makes them feel fancy.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved

• 2 tbsp olive oil (I used @graza)

• 1½ tbsp pure maple syrup

• 1 tbsp Dijon mustard

• Salt + pepper to taste

Instructions

1. Preheat oven to 425°F.

2. Whisk together olive oil, maple syrup, Dijon, salt, and pepper.

3. Toss Brussels in the glaze until evenly coated.

4. Thread onto skewers (or spread on a baking sheet if you prefer).

5. Roast for 25–30 minutes, flipping halfway through, until golden and crisp on the edges.

6. Optional: brush with a little extra glaze before serving for that glossy, caramelized finish.

Serve warm and watch them disappear before the next song starts.

🌿 Why We Love Brussels

Brussels sprouts are one of fall’s most underrated stars — packed with antioxidants, vitamin C, and fiber, they help boost your immune system and support healthy digestion (especially helpful as we head into colder months). When roasted, they transform from bitter to beautifully sweet and nutty — especially when paired with maple and Dijon.

✨ Make It Your Own

These skewers are a blank canvas. Try adding:

• A sprinkle of crushed pecans for crunch

• A drizzle of maple syrup just before serving

• Or toss them with roasted apples for a cozy harvest twist

🍂 The Perfect Fall Bite

Appetizer night on Nantucket has officially become a tradition — and this might be the easiest one yet. Simple, seasonal, and just a little bit fancy.

Save this one for your next dinner party, Friendsgiving, or cozy weekend in — the kind where the playlist is good, the food disappears fast, and nobody wants the night to end.