Cheesy Pumpkin Sage Penne with Sausage

I questioned whether I should really post this recipe or not. For one, I've seen like a bazillion pumpkin pasta recipes in just the last three days alone. However, I'll have you know that I made this like a week ago, okay!? And second, I adapted it from...Rachael Ray. Disgust. Apparently my distaste for Rachael knows no bounds. That, and I couldn't get any good photos. Yes, the odds were definitely against me on this one, but this pasta was much too delicious not to share! It'd be a crime, and rather selfish. Plus, I wanted to share photos from our first ski of the Winter with you! There's currently no snow around here, so we had to go seek it out in the mountains. 

And we were not disappointed. Alaskan beauty at it's finest! Winter is the best time of the year. You can see those photos below the recipe, but first, it's pumpkin time! 

I said, "It's pumpkin time!" This pasta is creamy, cheesy and packed with pumpkiny goodness. The sage lends depth and the sausage...well, you have to have some vegan sausage right? Yes.

Cheesy Pumpkin Sage Penne with Sausage

Inspired by Food Network

Serves 4-6

• 18 oz. penne pasta, dry
• 2 Field Roast Smoked Apple and Sage Grain Sausages, sliced
• 1 Tbsp. olive oil 
• 1/2 medium yellow onion, diced
• 4 garlic cloves,  minced
• 2 cups vegetable broth
• 1 15 oz. can pumpkin puree
• 1/2 cup unsweetened soy milk
• 1/2 cup vegan mozzarella, shredded 
• pinch of crushed red pepper flakes
• pinch of nutmeg, freshly ground
• 1/4 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 1/4 tsp. black pepper
• 1 tsp. cornstarch
• 1 Tbsp. nutritional yeast  
• 3 Tbsp. fresh sage leaves, minced

Bring a large pot of salted water to boil and cook pasta until al dente. Drain and set aside until ready to use. 

Bring a medium frying pan to heat with a bit of nonstick cooking spray and brown the sausage slices, for about 5 minutes. Set aside when done until ready to use.

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Bring a medium frying pan to heat with a bit of nonstick cooking spray and brown the sausage slices, for about 5 minutes. Set aside when done until ready to use.Meanwhile, heat the oil in a small saucepan. Add the onions and garlic and saute for a few minutes, until the onions begin to turn translucent and the garlic becomes fragrant. 

Add the remaining ingredients to the onion and garlic, excluding the sage and sausage. Whisk well to combine and allow to simmer over medium-low heat for about 5-10 minutes, or until the sauce begins to thicken. Add additional cornstarch as is needed. 

Once thickened, add to the pasta and toss to coat, along with the sausage slices.

Serve hot, with additional sage and cheese to top it off!

Now onto those Alaskan Winter photos I promised! 

I'm listening to Wild Child – Crazy Bird

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High Protein Vegan Veggie Wrap

So, there's like one vegan friendly place in Alaska. What do I mean by "vegan-friendly"? Well, for me it means that there are at least three options that are clearly marked as vegan. There is regrettably, only one place that I know of within 60 miles of my home. Sad face. It's a little place in Anchorage that I'd heard a lot about but had never been to. Well, last week I finally got to go! My favorite thing I tried was their veggie wrap. I thought I'd try to recreate it myself (veggie wraps are so quick and easy) and below is my imposter veggie wrap! It's so delicious and healthy, filled with veggies, greek hummus and protein-packed tempeh! I hope you enjoy it! 

High Protein Vegan Veggie Wrap

Inspired by my favorite wrap from a local restaurant

Makes 1 large wrap

• 1 8 oz. block of tempeh (use 1/4 per wrap)
• 1 tsp. olive oil
• 1 large (burrito size) flour tortilla
• 1/8-1/4 cup of greek style hummus (or your favorite)
• 1 handful of clover sprouts
• 3 Tbsp. black olives, sliced
• 2 Tbsp. tomatoes, chopped
• 1 Tbsp. yellow onion, minced
• 1 large lettuce leaf

Cut an 8 oz. block of tempeh into eight strips. You'll only need two per wrap. Heat the olive oil in a large frying pan. Add the tempeh strips and allow to cook on one side until browned, about 5 minutes. Then flip, and brown on the other side. If you have time, you can marinade the tempeh in a ziplock bag with sesame oil and soy sauce for about an hour, but I was in a hurry so I just used plain tempeh. Once browned, remove from pan and set aside for later. 

While the tempeh browns, chop up all the veggies. 

Place one large flour tortilla in the tempeh pan and over low heat allow to cook for about one or two minutes. While in the pan, spread the hummus in the center of the tortilla. You want to strengthen the tortilla, but not to the point where it will get crispy and crack when wrapped up. 

Remove from heat and add the sprouts, olives, tomatoes, onion and lettuce in the center of the wrap, then top with two to four strips of tempeh. 

Fold in the left and right sides of the tortilla, then while gently holding them in place, fold the side of the tortilla closest to you up and away from you.

Slice on the diagonal and serve! 

I know there is salsa pictured. Just ignore it. I had breakfast burritos on my brain, okay? My mistake. Stupid brain!

Listening to Leftover Cuties – One Heart

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Cheesy Stuffed Autumn Delicata Squash

Have you ever had Delicata squash? It's my absolute favorite. I especially love that it doesn't have it's rind removed. That's right, the skin is edible! It's super tender and chewy and utterly divine. As some of you may know, I have battled many a squash trying to remove the rind and anytime I can avoid that is a grand thing indeed. If you haven't tried delicata squash you best get yourself some. It's one of my favorite things about Fall! I know that sounds totally lame, but it's the truth, okay? This squash is so simple and so incredibly delicious. Todd told me it tasted like pizza. I didn't really pick that up but I'm pretty sure that anything with veggies and a cheesy flavor equals pizza to Todd. Sorry, sweetness.

This squash is roasted tender and stuffed with veggies and quinoa then topped with melty, cheesy goodness. What's better than that? Plus, it makes six squash halves which obviously equal six meals! I haven't tried it, but I'm willing to bet they would freeze pretty well too. Plus, I delight in the little stems sticking out! Is that weird? Apparently all sorts of people have been stuffing squash since the beginning of time but this was my first squash stuffing expedition and I have to say, it was pretty darn awesome. 

Cheesy Stuffed Autumn Delicata Squash

Inspired by Edible Perspective

Makes 6 squash halves

• 3 medium delicata squash (same size)
• 1 cup quinoa, dry
• 2 cups water
• 1 Tbsp. olive oil
• 1 medium yellow onion, diced small
• 1 large carrot, diced small
• 1 red bell pepper, diced small
• 3 large garlic cloves, minced
• 1 1/2 Tbsp. fresh sage, minced
• 1 Tbsp. fresh parsley, minced
• 1 Tbsp. fresh thyme leaves (or 1 tsp. dried)
• 2-3 Tbsp. nutritional yeast
• 1/2-1 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup vegan cheese, for topping (optional)

Preheat oven to 400 F. Wash the squash well and cut in half, veggie dog style. Place face down on a baking sheet coated with a nonstick cooking spray and roast at 400 F for about 30 minutes. After the time is up, a knife should poke through the outside of the squash very easily. Remove from oven and allow to cool on the baking sheet. Leave the oven on. 

While the squash cooks, bring the quinoa (rinsed please!) and the water to a boil over high heat in a small saucepan. Once boiling, turn down to a simmer and cover. Allow to cook for about 15 minutes. After the time is up, ensure that all the water has evaporated, fluff with a fork and set aside for use later. 

While the quinoa cooks, heat the oil in a large saucepan. Add the onion, carrot and bell pepper. Saute for about 10 minutes, until the carrots begin to soften. Add the garlic and saute another few minute or until it becomes fragrant. Once the carrots have softened a bit, add in the quinoa and the remaining ingredients except for the cheese. Stir very well to combine and remove from heat.

Carefully flip the squash on their backs and scoop out the seeds only. In their place, add in the quinoa stuffing. Divide it evenly between the squash halves. Change your oven to broil. Top the squash halves with vegan cheese and place on the baking sheet on top of the highest rack in your oven to broil. Allow to broil for about 5 minutes or so, just enough so that the cheese has melted. Keep an eye on it so it doesn't burn by checking it frequently. 

Serve hot and garnished with little thyme leaves, because it's fun. Oh yum. That's what I'm talking about.

I'm jammin' out to Audra Mae – Little Red Wagon

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