One Pot Pasta with Shallots and Brussel Sprouts

Ok I know Brussel Sprouts…but crispy in the oven with Shallots and this dish was amazing.  I veganized the recipe from: 

I think any roasted vegetable would be great in this dish if you don’t like brussel sprouts!

One Pot Pasta


1 pound brussel sprouts, sliced
3 shallots, thinly sliced
1 tbsp olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
2 c. vegetable broth + splash for sautéing
1 1/2 c. almond milk, unsweetened
1/2 tsp onion powder
1/2 tsp italian seasoning
8 ounces whole wheat pasta (I used Natures Promise Fusilli from Giant)
1/4 c. nutritional yeast
2 tbsp chopped basil
Salt and pepper to taste

  1. Preheat oven to 425 degrees.  Line baking sheet with parchment paper and add sliced brussel sprouts, shallots, olive oil, salt and paper.  Toss to coat.
  2. Roast for 25 min, until crispy, tossing once during cooking.
  3. Preheat large skillet to med-high heat.  Add a bit vege broth to coat the skillet, garlic and onion and sauté for 2-3 min.
  4. Add the 2 c. vege broth, almond milk, onion powder, italian seasoning, salt and pepper.  Raise heat to high and bring to boil.
  5. Once boiling, reduce to medium – medium/high and cook, stirring frequently for 12 min or until all liquid is absorbed.
  6. Stir in nutritional yeast, basil, salt and pepper.

Jackson’s Apple Pie Porridge

Jackson’s Apple Pie Porridge
Serves a family of three for five days


The Base:

2 c. Organic Steel Cut Oats (you could also use other grains and pseudograins)
2/3 c. Organic Red Quinoa, rinsed
2 Organic Fuji Apples, sliced or cubed, not peeled
1-2 cans Organic Butter Beans, rinsed
2/3 c. Chia Seeds
9-10 c. Water
1-2 c. Unsweetened Plant-Based Milk (optional)
Sea Salt
3-4 Tbsp. Ceylon Cinnamon
2-3 Tbsp. Ginger
2 Tbsp. Nutmeg
*1 c. Chopped Kale and/or Spinach, steamed

*Do not throw kale in the slow cooker.  Eat raw or steamed, seasoned with turmeric, ginger, and sea salt (if desired).  We add two cups of chopped, steamed, and seasoned kale to the base before refrigerating.  We’ll also serve the heated porridge on a bed of raw spinach and dinosaur kale.

Daily Toppings:

Roasted and crushed walnuts, crushed pecans, natural apple sauce, roasted almonds, strawberries, blueberries, raspberries, blackberries, bananas, raisins, granola, flax seeds, and sesame seeds.


Combine all ingredients in a slow cooker (do not include kale, spinach, or toppings).  The more liquid, the creamier.  I find it may be best to stay on the lower side when it comes to liquid.  You can always add almond milk, soy milk, or water before reheating each day.  Cook on low for 8.75 hours overnight.  Open, stir, and season to taste.  Pour today’s servings on to a bed of washed kale or spinach.  Allow the remainder to cool, package, and refrigerate.


Served daily on a bed of kale or spinach.  You can reheat in the microwave or on the stove top.

Variation: Jackson’s Winter Porridge

Instead of apples, go with a cubed winter squash or sweet potato.  If  you don’t have fresh, you could use a can of pumpkin puree and pumpkin pie spices.

Millet Amaranth Buddha Bowls

Adapted from a find only because I didn’t have all of the ingredients.  We had talked about wanting to try amaranth and millet so looked like the perfect recipe.  Millet is a type of grain, and Amaranth, a pseudograin, also known as a seed.  Pseudograins are higher in protein, fiber and trace mineral than grains.

Amaranth is high in calcium (ounce for ounce, has twice the calcium of cow’s milk), iron, potassium, phosphorus and Vitamins A and C and has a nutty flavor. Millet is very versatile and is high in B vitamins and magnesium (3).

While we don’t typically worry about micronutrients, its good to mix up the meals you’re eating to make sure you are covered.  We have been cooking with a lot of rice and quinoa, so we’re trying to add millet and amaranth to the mix!

Here is our adapted recipe – the sauce can really go on anything.  I will be using the leftovers for a basic rice bowl: brown rice, vegetables and this miso/tahini sauce!

Millet Amaranth Buddha Bowls


  • 3/4 cup hulled millet
  • 3/4 cup whole-grain amaranth
  • 3 cups water
  • 1 teaspoon curry powder
  • 1 teaspoon sea salt


  • 12 ounces extra-firm tofu, cut into 1-in. cubes
  • 1 tablespoon soy sauce
  • 1 tablespoon low-sodium vegetable broth
  • 1 small bunch kale, leaves roughly chopped
  • 8 ounces broccoli florets
  • 3/4 teaspoon sea salt, divided
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon smoked paprika


  • 3/4 cup tahini (sesame paste)
  • 1/4 cup white miso*
  • 1 teaspoon cider vinegar
  • 1 tablespoon finely chopped green onions

1. Cook grains: Combine millet, amaranth, water and curry powder to a boil.  Cover, reduce heat to a simmer and cook until tender (about 20-25 minutes).   Stir occasionally. Stir in salt; set aside at least 5 minutes.

2. While grains are cooking, preheat oven to 375°. On a small rimmed baking sheet, toss tofu with soy sauce and vegetable broth. Bake, turning once, until golden at edges, about 20 minutes.

3. In a medium bowl, whisk together sauce ingredients with 3/4 cup water until smooth. Set aside.

4. Steam kale and broccoli.  Add salt.

5. Spoon grains into 4 or 5 bowls. Arrange separate portions of tofu, kale, and broccoli in each. Spoon about 1/4 cup sauce onto each bowl. Sprinkle bowls with sesame seeds. Serve more sauce on the side.

Post Thanksgiving 2016

Overall I think Thanksgiving was success! One thing I learned is that I could have more confidence in my cooking at this point. I had a blast cooking on Wednesday and I was happy with the meals, but I was  worried that no one would like any of my plant-based creations. Despite my needless worrying, we settled in seamlessly and pressure to defend my choices wasn’t really a thing this time around.  I joked about the parsnips in the loaf and tofu in the pie, but I didn’t feel any stress from the outside.  I’ve done so much research on this topic now, that I feel completely comfortable with my choices.  Yes, it can be perceived as weird, and yes, it seems like I’m not the “fun” mom.  But my son devoured his plate and repeatedly asked for more.

I shared our meal choices in my last post. I used the Happy Herbivore Holidays & Gatherings: Easy Plant-Based Recipes for Your Healthiest Celebrations and Special Occasions book for all my recipes.

The Thanksgiving Loaf and the Thanksgiving Gravy was amazing – the gravy even had mushrooms in it, which I normally don’t like. I read that a lot of people have issues with this loaf staying together. They key is to use a metal pan, and then put it in a broiler and burn the top (ok, don’t do the last part – that was a mistake on my part). I did bake it on Wednesday and then baked again on Thursday to reheat.  I think that process helped the loaf stay together.  The flavors reminded me of stuffing!  I also followed the sweet potato casserole recipe, and only added chopped pecans with a little brown sugar (it was Thanksgiving, and wanted to treat ourselves a bit!).  The carrots added to the sweet potato made this dish naturally sweet, so I really didn’t need to add a lot of sugar.


Jackson stunned at the amount of food in front of him!

My favorite was a toss up between the Pumpkin Pie and the Sweet Potato Casserole.

Luckily she has a few of the recipes on her blog, but I would really recommend the Holidays and Gatherings book. It has some of my favorite recipes!

Happy Herbivore Pumpkin Pie – I made this exactly as written! I added my own coconut cream on top though. Recipe below.

Veg Arcade Coconut Whipped Cream


1 can full fat coconut milk

2 tbsp agave nectar

1/2 tsp vanilla extract


  1. Chill coconut milk can overnight.
  2. Next day, chill a large mixing bowl for about 10 minutes.
  3. Once bowl is chilled, scrape the top of the coconut milk (the thick cream topping).
  4. Place hardened cream in mixing bowl.  Beat until creamy.
  5. Add vanilla extract and agave and mix until smooth.

Will keep for 1-2 weeks!  It may harden a bit, but just stir it up before serving!

Happy Herbivore Cranberry Sauce – instead of orange juice, I used orange zest.  I also reduced the quantity of the agave nectar.  I recommend only using a little, and then added some additional agave once the cranberry sauce has cooled.

We will try to share more of our original recipes in future posts.  They’ll include our various porridge and rice bowls!