all things food
Spice up your holiday meals with our jalapeño cranberry sauce to bring a little sweet heat to your feast and ditch the canned stuff for good.
The post Jalapeño Cranberry Sauce appeared first on The Stay At Home Chef.
Spice up your holiday meals with our jalapeño cranberry sauce to bring a little sweet heat to your feast and ditch the canned stuff for good.
The post Jalapeño Cranberry Sauce appeared first on The Stay At Home Chef.
If I’ve learned one thing from hosting Thanksgiving over the years, it’s this: Thanksgiving appetizers are essential. I can’t tell you how many times I’ve served a holiday meal 30 minutes or an hour (or two) later than planned b…
This cranberry Wild Rice Pilaf recipe is bursting with flavor and makes the most beautiful side dish. The wild rice is cooked in a flavorful and veggie-filled broth and topped with crunchy pecans and Craisins before serving. More party-worthy holiday side dishes include our Corn Casserole, Homemade Dinner Rolls, Whipped feta with roasted vegetables, Balsamic…
This cranberry Wild Rice Pilaf recipe is bursting with flavor and makes the most beautiful side dish. The wild rice is cooked in a flavorful and veggie-filled broth and topped with crunchy pecans and Craisins before serving.
More party-worthy holiday side dishes include our Corn Casserole, Homemade Dinner Rolls, Whipped feta with roasted vegetables, Balsamic roasted carrots and cornbread stuffing.
Wild Rice Pilaf will steal the show.I am obsessed with this mixed rice pilaf–I love the depth of flavor all of the vegetables and mix-ins add, and I love that my pickiest kid is eating vegetables without even knowing it. It’s so easy to make and worth every single minute. Plus, it pairs beautifully with any main dish, like roast chicken, baked salmon, and pork tenderloin.
Sauté Veggies: Melt the butter in a medium saucepan over medium heat. Add onion and carrot then cook for 5 minutes, stirring often. Stir in garlic then cook for 30 seconds. Stir in rice, salt, and pepper. Add chicken broth and bouillon and bring to a boil. Stir well, then cover with a tight-fitting lid and reduce heat to a simmer. (Don’t remove the lid from the pot during cooking!).
Cook Rice and Serve: Simmer for 40-45 minutes, or until liquid has absorbed. Remove pot from heat and allow to rest, with the lid on, for 10 minutes. Remove lid and gently fluff the rice with a fork. Gently stir in parsley, craisins and pecans. Serve immediately.
Store leftover wild rice pilaf in the refrigerator for up to one week.
To Freeze: Follow the recipe to make wild rice pilaf then allow the rice to cool completely. Transfer to an airtight freezer-safe container and freeze for up to 3 months. Thaw completely in the fridge before rewarming in the microwave.
Rinse rice and sauté veggies as directed. Add rice, veggies, seasonings, and 3 ½ cups broth to instant pot. Cook on Manual/High Pressure for 20 minutes, with a 10-minute natural release. Fluff rice then stir in parsley, Craisins and pecans.
Follow me for more great recipes
Follow Me
Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingred…
Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingredients and 30 minutes required, making it perfect for everything from weeknights to busy holiday dinners (you’ll be able to SQUASH it in).
Garlic & Herb Breaded Delicata Squash from Minimalist Baker →
This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers. This soup is a great way to include more veggies in your diet,…
The post Ginger Carrot Sweet Potato Soup appeared first on My Pure Plants.
This ginger carrot sweet potato soup is vibrant, spicy, and creamy. It is the perfect comfort food for the cooler months. The best part is that it is ready in 30 minutes. I love serving it with these incredible charred pineapple skewers.
This soup is a great way to include more veggies in your diet, and the ginger adds a lovely warmth to the dish. It is also a great make-ahead option as the flavors only get better the next day.
There is nothing better than a warm bowl of soup on a cold day. Some of my other favorite vegan soup recipes include this Hokkaido pumpkin cream soup, pumpkin sweet potato soup, and cauliflower soup.
[feast_advanced_jump_to]I absolutely love the vibrant color of this ginger carrot sweet potato soup. The combination of sweet potatoes and carrots gives it a beautiful orange hue that makes it look just as delicious as it tastes.
The addition of ginger in this soup not only adds a lovely, warming flavor but also a subtle heat that is truly comforting, especially on a cold day. The use of simple ingredients such as garlic, onion, and a blend of spices like smoked paprika and chili flakes further enhances the flavor profile of this soup.
One of the best parts about this recipe is the grilled pineapple skewers. They add a delicious, smoky sweetness that pairs perfectly with the warmth of the soup. It’s a simple addition but it takes the soup to a whole new level.
This ginger carrot sweet potato soup recipe calls for simple, easy-to-find ingredients that you can get at any local grocery store. You may already have many of these items in your pantry or kitchen!
Sweet potatoes are the star of this dish. They add a beautiful, natural sweetness and a creamy texture when cooked and blended. They are a key ingredient, don’t skip them.
Carrots are another essential ingredient. They not only add to the sweetness of the soup but also a lovely, vibrant orange color that is so characteristic of this soup.
Onions and garlic are the flavor base of this soup. They add a depth of flavor that is essential in any good soup recipe.
Ginger is the ingredient that gives this soup its unique, warm, and slightly spicy flavor. Make sure you use fresh ginger, as it has a brightness that dried ginger just can’t replicate.
Veggie broth is the liquid that brings all the ingredients together. It is light and flavorful, allowing the sweetness of the vegetables and the spice of the ginger to shine through.
Paprika and hot chili powder add a kick to this soup. They are optional, but I highly recommend them if you like a bit of heat in your soup.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
For this ginger carrot sweet potato soup recipe, a good quality blender is an absolute must. It will turn your cooked vegetables and broth into a smooth, creamy soup. I recommend the use of a high-powered blender like a Vitamix for the best results.
STEP 1
Start by washing, peeling, and dicing your sweet potatoes. Next, wash, peel, and slice your carrots.
STEP 2
Now, peel and chop your onion and garlic. After that, peel and finely chop your ginger. You can also use a simple lemon zester or a rotating ginger grater for this.
STEP 1
Heat a stockpot or a Dutch oven over medium heat. Add some olive oil, then the chopped onion, garlic, and ginger. Sauté these for about 2-3 minutes.
STEP 2
Next, add your diced sweet potatoes, carrots, smoked paprika powder, salt, and black pepper to the pot. Stir well to combine all the ingredients.
STEP 3
Now, add your vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the vegetables are soft and tender. This usually takes about 15-20 minutes, depending on the size of your vegetable pieces.
STEP 4
Once the vegetables are cooked, it is time to turn your soup into a creamy consistency. Carefully transfer the soup to a blender and blend it until smooth. If your blender cannot handle hot liquids, allow the soup to cool slightly before blending.
STEP 5
Finally, season your soup with some chili flakes, if desired. Serve your ginger carrot sweet potato soup hot, garnished with some fresh herbs or a dollop of coconut cream.
The key to this ginger carrot sweet potato soup is the preparation of your vegetables. Chop your sweet potatoes, carrots, onions, and garlic into small, even pieces. The smaller the vegetables, the quicker they will cook, saving you time in the kitchen.
If you prefer a smoother texture, consider straining the soup. This will remove any remaining pieces of ginger, making the soup even more velvety.
For a creamier version, add a can of coconut milk when the vegetables are tender. This will not only add a rich, creamy texture but also a hint of coconut flavor, which pairs beautifully with the ginger and carrots.
If you like a bit of heat in your food, consider adding a teaspoon of hot chili powder or some red pepper flakes when you add the other spices. This will give the soup a spicy kick without overpowering the sweetness of the carrots and sweet potatoes.
This ginger carrot sweet potato soup is a versatile dish that can be enjoyed in a variety of ways.
One of my favorite ways to serve it is with a side of veggie balls. I particularly enjoy it with eggplant meatballs, chickpea meatballs, mushroom meatballs, or the famous IKEA veggie balls. The addition of veggie balls not only adds a much-needed extra protein but also turns the meal into a complete main course.
If you are looking for topping ideas, there are plenty of delicious options to choose from. I love serving this soup with a side of breadsticks. In addition, croutons, crackers, seeds, chopped nuts, or a trail mix can add a satisfying crunch.
Chopped herbs like thyme and cilantro, sautéed mushrooms in a soy sauce glaze, vegan bacon bits, or vegan parmesan can add a burst of flavor.
Storing and reheating this ginger carrot sweet potato soup is easy, and the flavors even intensify over time, making it a perfect make-ahead dish.
To store the leftovers, allow it to cool completely first. Once cooled, transfer it to an airtight container and it will stay fresh in the refrigerator for about 4-5 days.
As for freezing, this soup is a freezer-friendly option. You can store it in the freezer for up to 3 months. Just make sure to place it in a freezer-safe container or resealable bags to maintain its quality.
You can reheat it on the stovetop when you are ready to have it. Just place the soup in a pot and warm it over medium heat, stirring occasionally, until it is heated through. If you are reheating it from frozen, make sure to thaw it in the refrigerator overnight first.
If you do not have an immersion blender, you can use a regular blender. However, it is important to be very careful when blending hot liquids. Fill the blender only halfway to prevent hot soup from splashing out, and hold the lid down with a kitchen towel to prevent it from popping off. Alternatively, wait for the soup to cool down before blending. Always use caution when blending hot liquids.
If you do not have sweet potatoes on hand, you can use butternut squash as a substitute. Both of these vegetables have a similar sweet and earthy flavor, making them ideal for this soup. However, the cooking time may vary slightly, so be sure to check the squash for tenderness before blending.
Grilling the pineapple is optional, but it adds a delicious smoky flavor to the soup. If you do not have a grill pan or simply do not want to grill the pineapple, you can always serve the soup without it. The sweetness of the pineapple is a nice contrast to the spiciness of the soup, but the soup is still delicious without it.
You can browse through my vegan soup recipes or check out
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐
The post Ginger Carrot Sweet Potato Soup appeared first on My Pure Plants.
Yukon Gold Mashed Potatoes are naturally creamy and the perfect side dish for anyone who craves mashed potatoes around the clock. They’re easy to make, budget-friendly, and endlessly versatile. Why I Love This Recipe The Ingredients How to Make Yukon Gold Mashed Potatoes Step 1: Boil potatoes in salted water until fork tender. Step 2: Melt…
The post Yukon Gold Mashed Potatoes appeared first on Weelicious.
Yukon Gold Mashed Potatoes are naturally creamy and the perfect side dish for anyone who craves mashed potatoes around the clock. They’re easy to make, budget-friendly, and endlessly versatile.
Step 1: Boil potatoes in salted water until fork tender.
Step 2: Melt butter and combine with milk.
Step 3: Mash potatoes, using a ricer or food mill. Stir in milk and butter.
Step 4: Add more butter and toppings as desired.
Reheating Mashed Potatoes Hack
If you’re just looking to reheat your leftover mashed potatoes, my favorite way is to heat up a small amount of milk over the stove and then stir your potatoes back in. This helps re-hydrate the potatoes so they’re just as delicious the next day and the next!
I love using a ricer – you can see in the step by step photos above how even and small it makes the potatoes! This will allow you to easily “mash” them without overdoing it. You can also use a food mill or traditional handheld potato masher. I know there are tricks out there for using a mixer, but I find it’s too easy to over mix them that way and the texture can turn gummy or gluey.
Yukon Gold are truly the best here and will give you the best texture. They tend to absorb less water when cooked, which is ideal. They are harder to over mix as well. Russet or Idaho have a high starch content, which means they work well for mashing but also can turn gummy quicker if you aren’t careful. Just don’t use red potatoes as they are waxy, meaning they hold their shape after cooking and won’t mash smoothly.
I love them fresh! You can save some time by peeling them in the morning and putting them in a bowl of water in the fridge. Drain them and use fresh water for boiling. You can also make the mashed potatoes earlier in the day or the day before a holiday to save yourself some time. Simply reheat with a touch of milk for the perfect texture.
Yukon Gold Mashed Potatoes are the ultimate comfort food—creamy, flavorful, and perfect for any occasion. Whether you’re serving them alongside a holiday feast or a simple weeknight dinner, they’re guaranteed to be a hit. Love this recipe? Leave a rating and comment below!
Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!
Images by Ivan Solis
The post Yukon Gold Mashed Potatoes appeared first on Weelicious.
Ready for the easiest Thanksgiving dessert ever? Pumpkin Pie Parfaits are a fun, no-bake dessert that captures all the cozy vibes of fall. Served in adorable mason jars, they’re perfect for everything from Thanksgiving feasts to casual family dinners! Why I Love This Recipe The Ingredients Substitutions and Variations How to Make Pumpkin Pie Parfaits…
The post Pumpkin Pie Parfaits appeared first on Weelicious.
Ready for the easiest Thanksgiving dessert ever? Pumpkin Pie Parfaits are a fun, no-bake dessert that captures all the cozy vibes of fall. Served in adorable mason jars, they’re perfect for everything from Thanksgiving feasts to casual family dinners!
Step 1: Whip pumpkin and cream cheese until smooth.
Step 2: Whip cream in a bowl until light and fluffy.
Step 3: Crush graham crackers in their package or a ziploc bag.
Step 4: Alternate layers of all ingredients until jars are full.
I think these are a great treat for all ages. I don’t have good recommendations to replace the dairy here, so this dessert will always contain dairy. However, you can easily find gluten-free graham crackers to use, making this acceptable for those with gluten allergies or intolerances.
Make these the night before serving! This makes them a perfect dessert to make ahead of any holiday meals. Because we assemble them in jars, you likely have lids on hand. I love that these are ready to serve! You can also give these to little hands as it will be much easier to eat a dessert in a jar rather than a slice of pie on a plate. They will safely last a few days in the fridge, but you do risk the whipped cream deflating and the graham crackers feeling soggy.
I love letting kids help with this recipe! The hand mixer is where I give them the most help. It’s a great way to teach them to keep their hair tied back and keep fingers out of the bowl. But they love using the stand mixer on their own with instruction, and can easily scoop layers into the jars.
These Pumpkin Pie Parfaits are everything you love about fall desserts, all wrapped up in a single jar. Easy to make, fun to serve, and even better to eat—this might just become your new go-to Thanksgiving treat!
Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!
The post Pumpkin Pie Parfaits appeared first on Weelicious.
These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love. Why I Love This Recipe The Ingredients Substitutions and Variations How to Make Maple Roasted…
The post Maple Roast Vegetables appeared first on Weelicious.
These Maple Roast Vegetables are a holiday favorite in our house but also the perfect side dish any night of the week. Roasted to perfection then lightly sweetened with maple syrup, they’re an irresistible recipe the whole family will love.
Step 1: Cut squash and remove seeds.
Step 2: Dice remaining veggies in similar sizes.
Step 3: Add oil and salt and stir to combine. Spread on a baking sheet in an even layer.
Step 4: Roast veggies in a 425°F oven for 50 minutes, stirring halfway through, or until tender and golden. Top with maple syrup and roast an additional 5 minutes or until caramelized.
Prepping butternut squash doesn’t have to be intimidating! Start with a sharp knife—it’s safer and easier to handle. Cut off both ends to create a flat surface, then stand it upright and use a veggie peeler to remove the skin. If you’re feeling confident, you can use the knife to trim the skin, but you might lose a bit of the good stuff that way.
Some varieties of winter squash do have thinner skin that is a delicious treat. Delicata, acorn, or honey nut all have thin skin that really softens up when roasted. Kabocha you can peel if you want, but it’s not necessary. Butternut should always be peeled. While edible, its skin is thicker, hard to chew and also don’t necessarily taste the best. You do also have to remove the seeds from all types, but remember they can be roasted like pumpkin seeds!
If you have smaller carrots, you can sometimes leave them whole, or even simply in half for a beautiful presentation. The main goal is to cut all vegetables to similar size so they are all done at the same time. Your onion is the most likely to burn, but you can help that by leaving the layers in large chunks rather than separating them all out.
These Maple Roast Vegetables are the perfect blend of sweet and savory, making them a must-have on your Thanksgiving table. Whether it’s for the big day or a cozy family dinner, this recipe is sure to become a favorite in your home!
Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!
The post Maple Roast Vegetables appeared first on Weelicious.
This no-bake Salted Caramel Toffee Pie is a delightful dessert that offers a combination of sweet, salty, creamy, and crunchy in every bite. The rich chocolate ganache layer is complemented by the smooth caramel filling and the buttery crunch of the gr…
This no-bake Salted Caramel Toffee Pie is a delightful dessert that offers a combination of sweet, salty, creamy, and crunchy in every bite. The rich chocolate ganache layer is complemented by the smooth caramel filling and the buttery crunch of the graham cracker crust. It’s topped with a drizzle of chocolate, caramel, and toffee. This… If I told you that a classic stuffing recipe was my favorite part of Thanksgiving dinner, would you believe me? Well, it’s true! As a kid, I fell in love with my grandma’s stuffing recipe. Made with onion, celery, and dried herbs, it was si…
