The other day I did a fridge forage for dinner, and this one happened to be delicious (i.e. both kids devoured it- 4 year old asked for seconds- and it included quinoa, broccoli, cauliflower, and Brussels sprouts so I WILL be making this again!). I posted some pics on Instagram and received enough inquiries about the recipe that I have decided to make a blog post about it, recipe included.
Like any good fridge forage, first I checked out what we had on hand in our fridge and pantry and gathered supplies. I knew I wanted to make a vegetarian meal for #meatlessmonday and it was a chilly fall day so some type of casserole seemed like it would hit the spot. I had a partially used bag of pre-cut broccoli and cauliflower florets so I also wanted to use these up before they went bad. So without further ado, here's a satisfying vegetarian Quinoa and Roasted Veggie Casserole that works great as a side-dish but also as a main-dish if you eat enough of it;)
Quinoa and Roasted Veggie Casserole
Heather is a mom of two boys, ages 4 and 2, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather_kidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.
Pumpkin baked goods, pancakes, waffles, pies, and muffins are all delicious ways to use the Veggie Buds Club veggie of the month, but for something a little different I am taking the warm, fall flavors of pumpkin over to the savory side with this easy pasta dish. The result is a nutrition-packed, flavorful, creamy dish the whole family will enjoy. Plus, it's made in one pot and ready in less than 20 minutes!
One-Pot Pumpkin Pasta
Substitute coconut yogurt or dairy-free cream cheese for the yogurt. Add in a sprinkle of nutritional yeast to get a little cheesy flavor or just omit the cheese entirely.
Want some extra veggies?
Add in some finely chopped cauliflower or kale with the pasta or throw in a couple handfuls of baby spinach at the end.
Want to make ahead?
Cook as directed above then pour into a greased 9-inch baking dish. Top with an extra sprinkle of cheese and/or ground pecans and breadcrumbs. Cover and refrigerate for up to 3 days. When ready to eat, bake at 350 degrees Fahrenheit until warmed through, about 30 minutes. Then broil the top to make brown and crunchy.
We are a big fan of making food from scratch! Now that pumpkin season has begun a main staple when it comes to fall recipes is pumpkin purée. The great thing about pumpkin purée is that you can bake a few pumpkins at a time, purée them, and then freeze the purée in 1 cup servings for use at a later time. Pumpkin purée is great to have on hand for sweet dishes such as pumpkin pie as well as savory dishes such as filling for ravioli or pumpkin mac and cheese (check out our One-Pot Pumpkin Pasta post!). You can find plenty of recipe inspiration featuring pumpkin on our Pinterest page! Here we are going to demonstrate how to make a basic pumpkin purée with no additives.
Basic Pumpkin Purée Recipe