Low carb and gluten free has never looked so pretty and inventive. A cauliflower crust is topped with pureed beets, goat cheese, candied walnuts, and fresh arugula.
Your favorite fall flavors now come in a healthy salad with roasted sweet potatoes, dried cherries, candied walnuts, and a sage balsamic vinaigrette.
By now I am sure most of you have seen the new Star Wars trailer. If not, do it now. I may have freaked out just a little bit when I saw it and now already cannot wait for next Christmas – the finale of Mockingjay and new Star Wars! But there are exciting movies to see this year as well. I already saw Mockingjay Part 1 and up next is the finale of the Hobbit. The winter holidays rock, don’t they? To make up for the colder temperatures we get stuffed with amazing food, decorate cookies, see pretty lights, and get to snuggle in front of a cozy fire and/or movie.
But today’s recipe is not for decorated cookies or even a hot beverage to drink while enjoying wintry activities. It does have some of those comforting flavors that come out this time of year though and shockingly enough it is in the form of a salad. Roasted sweet potatoes are tossed in a mixed greens salad with dried cherries, candied walnuts, and a sage vinaigrette. I got to bust out my white balsamic vinegar for this vinaigrette but you could definitely use regular if you cannot find white. Different color, same taste.
One year ago: Quick Turkey Noodle Soup
Two years ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake
Three years ago: Pecan Chocolate Chip Gooey Butter Cake
Chili has never been easier, just throw everything in your slow cooker and let it do the rest. Try this vegetarian version with cauliflower and pumpkin.
Hi and welcome to day 2 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Baked Pumpkin Donut Holes by Love and Confections
- How to: Make Your Own Pumpkin Puree by Culinary Adventures with Camilla
- Slow Cooker Vegetarian Pumpkin Chili by The Spiffy Cookie
- Pumpkin Ravioli with Tarragon by Curious Cuisiniere
- Pumpkin Spice Instant Hot Chocolate Mix by Lady Behind The Curtain
- Pumpkin Praline Pancakes by A Day in the Life on the Farm
- Baked Pumpkin Donuts by Making Miracles
Recently my friends hosted a chili cook off and obviously I participated. Normally I stick to my dad’s tried and true chili (which has won competitions in the past) but I decided to do something completely different. I figured what better time to experiment than with a crowd of people to eat at least some of the potentially disastrous results?
I based this recipe off of my dad’s but with lots of substitutions including black beans, pumpkin puree, and cauliflower. When I first tasted it I felt like something was missing only to realize it was meat. So while it wasn’t a failure, as a meat-eater this chili was just okay. Seems kind of wrong to post a recipe that I’m not screaming is the best thing in the whole wide world but that’s life, not everyone likes the same things. If you are vegetarian it may be right up your alley and it is for you that I post this recipe. To me chili just isn’t the same without meat! The chili I voted for (and which won) was made with pulled pork – something I definitely need to try.
One year ago: Chocolate Pumpkin Cupcakes with Cinnamon Buttercream
A little bit a prep goes a long way with these veggie tacos featuring roasted sweet potatoes, black beans, and a kale ceviche.
If you are even remotely familiar with dinnerware then you’ve heard of Corelle. Many of you probably own a set. I know my parents use Corelle dinnerware every day and they even bought me my first 4-piece set when I first went off to college (was that really over 10 years ago?) and they are still in perfect condition. But being a food blogger one set of plates is never enough so I jumped at the opportunity to get my hands on the new Corelle® Boutique™ Brushed pattern which is sold exclusively at select Kohl’s stores. The modern pattern comes in 9 colors which are easy to mix-and-match, of which I am a huge fan. And being Corelle that means they come with certain features:
- Break and chip resistant for carefree durability
- Made in the USA
- Dishwasher safe for long lasting patterns
- Microwave and oven safe for versatility
- Stackability for easy storage and cupboard space efficiencies
- Patterns won’t wash, wear or scratch off
- 3 year limited warranty
The first meal I graced upon the surface of these pieces was tacos. But not any old tacos, roasted sweet potato, black beans, and kale ceviche taocs! Due to its lengthy nature, upon first glance of the ingredient list you may be frightened off from attempting this recipe yourself but I promise it’s easier than it looks. For starters the ceviche requires no cooking, just toss and let marinade overnight. The following day, toss the sweet potatoes in seasoning and then roast in the oven for 30 minutes. Meanwhile, cook the onions and beans which will be ready in time to assemble it all together. See wasn’t that easy? Lots of chopping for prep but minimal effort from then on and a happy belly as the reward.
One year ago: 90 Second English Muffin
Two years ago: Chocolate Peanut Butter 7-Layer Bars
Welcome to day 6 of #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and don’t forget to follow the hashtag on Twitter too, #10DaysofTailgate.
What’s a tailgate without a little heat in the form of buffalo wing sauce? But just because we’re talking about buffalo wings does not mean it has to scare away the health-conscious or vegetarians. I made this buffalo dip healthier by using Greek yogurt based Ranch dressing and cream cheese, then veggie-fied it with cauliflower instead of chicken. Best part is that even the indulgent, meat-lover’s will enjoy this dip. Bake in the oven or warm in a mini slow cooker, then serve with celery, carrot, and chips!
Here’s what the rest of the crew brought to the table…
Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm
El Diablo Mango Mustard Glazed Grilled Scallops by Making Miracles
Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Thai Chicken Skewers by Sew You Think You Can Cook
Bacon Cheeseburger Soup by From Gate to Plate
Pumpkin Bars by The Pajama Chef
One year ago: Ginger Soy Beef with Chile-Tomatoes & Peppers
Two years ago: Crunchy Oven-Fried Ravioli