Why You’ll Love This Vegetarian Chili Recipe

This sweet potato and black bean chili is on my short list of go-to’s when I need to deliver dinner to a friend who’s sick or just had a baby. It’s packed with hearty black beans, flavorful veggies, and loads of spices (plus, all those toppings) so no one will miss the meat. And did I mention the incredible amount of plant-based protein, fiber, vitamins, and minerals contained in this bowl? I always make enough of this to feed the fam for dinner, provide leftovers for lunch the next day, and maybe even freeze a batch for a future meal.

So when I want to send a little love to a friend in need of a hot meal, or I need a quick, healthy (and easy) dinner, this vegetarian chili recipe is always my go-to.

Ingredients You’ll Need for Vegetarian Chili

Sweet potato. Y’all know it’s my favorite root veg, and I’ll add it to every last dish. It’s such a standout in this vegetarian chili recipe.

Red bell pepper. It goes perfectly with the sweet potato, contributing to the chili’s color and is such a classic, Tex-Mex veg.

Garlic. I love its slightly pungent aroma as it caramelized in the pot.

Tomato paste. Adds a nice touch of richness to your chili.

Spices. We’re going with a blend of chili powder, ground cumin, salt, and black pepper to taste. This dish is all about incorporating as much flavor with as few ingredients as possible.

Crushed tomatoes. The essential base.

Black beans. These add a ton of plant-based protein and fiber while bulking up your chili so no one will miss the meat.

Sweeteners. The zest and juice of one orange plus a tablespoon of honey. Trust me, don’t leave these out.

Toppings. Arguably my favorite part of the entire dish! The options are endless here, but I consider avocados, cheese, cilantro, green onions, limes, and tortilla chips a must.

Vegetarian Black Bean & Sweet Potato Chili

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★★★★★

5 from 3 reviews

• Author: Camille Styles

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Filled with bold flavors and warm spices, this vegetarian chili is the perfect bowl to cozy up with. 

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Ingredients

• 1 tablespoon olive oil
• 1 sweet potato, peeled and chopped
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 6 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• kosher salt and freshly ground black pepper
• One 28-ounce can crushed tomatoes
• Two 15-ounce cans of black beans, rinsed and drained
• 1 tablespoon honey
• zest and juice of one orange
• toppings: sliced avocado, goat cheese or cheddar cheese, green onions or cilantro, jalapeño, sliced radishes, tortilla chips

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Instructions

1. In a Dutch oven over medium-high heat, warm the olive oil. Add the sweet potato, onion, and bell pepper and cook for 10 minutes, stirring occasionally.
2. Add the garlic, tomato paste, chili powder, and cumin. Add salt and pepper to taste and stir it all together. Add tomatoes, black beans, honey, zest, juice, and 2 cups of water, and bring to a simmer. Cover and cook over low heat for 30 minutes, until the sweet potato is very tender.
3. Check for seasoning and add more salt and chili powder as needed. Divide among bowls, add toppings, and eat!

Notes

This chili can be made the night before and refrigerated. Reheat over low heat on the stove. Also freezes great!

The post Dinner, Delivered—This Sweet Potato & Black Bean Chili Is Foolproof and Full of Flavor appeared first on Camille Styles.

IMHO, broccoli cheddar soup is the best soup. While followed closely in my rankings by tortellini/lasagna soup, baked potato soup, then tomato soup, a broccoli cheddar wins my heart every time. It’s rich and creamy, cozy and savory, while having just a bit of texture from the broccoli. There are certainly different versions out there. Some lean thick and creamy with all of the broccoli blended, while others have more of a cheesy broth with bigger florets keeping more texture. My version for a healthy broccoli cheddar soup leans on the brothier side, but still maintains that warm creaminess and flavor while being absolutely packed with vegetables.

Ingredients You’ll Need for this Healthy Broccoli Cheddar Soup

• Olive oil
• Onions
• Carrots
• Celery
• Garlic
• Thyme
• Smoked Paprika
• Zucchini
• Cauliflower
• Broccoli
• Vegetable broth
• Milk or cream (dairy free works great)
• Cheddar cheese
• Kale
• Lemon juice

How to Make Healthy Broccoli Cheddar Soup

The best thing about this soup is that it’s a one pot meal that comes together with relatively little effort. It does involve a bit of chopping, but once you get everything prepped – which you can certainly do ahead of time – this soup comes together in about 30 minutes. Saute your vegetables with the spices for a bit to caramelize the flavors a bit, then add the broth and simmer until the vegetables are tender. Add your milk, then using an immersion blender, blend a bit of the soup to add a bit of thickness to the texture. Because I skip the step of adding flour as a thickener, blending a portion of the soup helps to add a bit of that creamy texture to the soup without having to make a roux. Then all you have to do is add your cheddar and kale at the end and you’re ready to serve!

Because there’s so many vegetables in this soup, I like to prep each one differently so that it doesn’t just feel like a vegetable soup and the textures can all stand on their own. You can of course omit any of these vegetables if you prefer or substitute with what you have on hand, but I find these vegetables to work well together.

• Celery: Personally, I’m not a huge fan of celery in soup in most cases. But it makes for a great base, so I just like to chop the celery stalks very finely so that they can melt down with the onions in the mirepoix at the beginning of the cook time.
• Carrots: I like to cut the carrots into thin rounds for this soup for the visual color they add. But you can also chop the carrots extra fine like the celery so that it melts more into the soup.
• Zucchini: This is the easiest vegetable to add to almost any recipe to help add extra veggie content. Especially with soups, I like to shred the zucchini and add it to the carrots, onion, and celery at the beginning of cooking. I’ve made plenty of soups where I’ve added in shredded zucchini and no one even realized it was in the bowl.
• Cauliflower and Broccoli: Cut and break apart the florets into the smallest possible pieces for this soup. Not only do they cook faster when you’ve broken the florets down, but the smaller pieces fit better onto a soup spoon, especially because I don’t blend the entire soup together.
• Kale: Leafy greens are another easy way to bulk up the nutritional value of soups. Whether you prefer spinach or kale, chop the leaves into very thin pieces so they easily meld into the soup.

How to Serve and Store Leftovers of this Soup

Serve this soup piping hot! I like to top the soup with additional shredded cheddar cheese, lots of black pepper, and served with a big hunk of crusty bread for soaking up the broth. Because this soup is packed with ingredients, it doesn’t need a ton of frills and toppings to make it feel complete.

To store leftovers, let the soup cool then store in an airtight container in the fridge or, cool completely and store in freezer bags/containers. I prefer to reheat soup on the stove, so when ready to reheat, just add to a stovetop pot with extra broth if needed and bring up to a simmer before serving.

Read on for the recipe, and let me know how you like to have your broccoli cheddar soup!

Healthy Broccoli Cheddar Soup

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★★★★★

5 from 2 reviews

• Author: Suruchi Avasthi

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This easy veggie packed broccoli cheddar soup makes a healthy and cozy dinner.

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Ingredients

Units USM

• 2–3 tbsp olive oil
• 1/2 yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, sliced into thin rounds
• 2 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp fresh thyme leaves
• 3 large cloves of garlic, chopped
• 1 large zucchini, shredded
• 1 large head of broccoli, cut into small florets
• 1/2 head of cauliflower, cut into very small florets
• 1 32oz container of vegetable broth
• 1 – 1 1/2 cups milk of choice, room temperature
• 2–3 cups shredded cheddar cheese
• 1 cups finely shredded kale
• juice of 1 lemon

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Instructions

1. In a large stove top pot, add the oil and bring up to a medium heat. Add the onion, celery, carrots, and a big pinch of salt. Saute for a few minutes until the onion has started to become translucent.
2. Add the paprika, pepper, thyme, garlic, and zucchini to the pot. Stir to combine, and cook for another few minutes until the vegetables begun to just turn golden and become fragrant.
3. Add the broccoli and cauliflower florets and stir to combine. Add the broth. Bring up to a simmer, then cover the pot and let cook for about 10- 12 minutes, until the broccoli and cauliflower are tender.
4. Add the milk and stir to combine. Using an immersion blender, blend a portion of the soup to desired thickness. If using a blender, take about 3-4 cups of the soup and add to a blender. Carefully vent and blend the soup until thick. Add back to the pot and stir to combine.
5. Add the cheddar cheese to the pot. Sometimes I only use 2 cups if I prefer the recipe to be a bit lighter, and more if I want a cheesier texture. Adjust to your preference. Simmer soup until warmed through and the cheddar has melted.
6. Add the kale to finish the soup and stir to combine. Adjust salt to taste, and add lemon juice.
7. Serve hot. Enjoy!

The post This Healthy Broccoli Cheddar Soup Packs All Your Veggies into One Bowl appeared first on Camille Styles.

Why you’ll love this Sheet Pan Harvest Hash:

1. It’s incredibly easy. With just a few readily available ingredients, you can create a tasty and satisfying dinner in less time than it takes to order takeout.
2. It fits (almost) ever diet. Whether you’re following a paleo, whole30, or grain-free diet, this recipe fits right in. It’s an ideal choice for those looking to embrace a healthier way of eating without compromising on a really delicious dinner. And if you’re eating vegetarian? Just swap the sausage for vegetarian sausage, tofu, or tempeh.
3. Customizability. You can easily experiment with this recipe by swapping out ingredients to suit your preferences or dietary restrictions. It’s a versatile dish that welcomes culinary creativity.

Ingredients You’ll Need for Sheet Pan Harvest Hash

• Sweet potato: my favorite root veg adds natural sweetness
• Brussels sprouts: they get crispy and delicious when roasted at a high heat
• Bell peppers and red onion: they get really sweet when roasted and add gorgeous color
• Garlic salt: easy way to add tons of flavor
• Italian seasoning: infuses the dish with aromatic herbs.
• Italian sausage: I love that it’s preseasoned so half the work is done for you

Simple hacks and shortcuts

1. Pre-cut Vegetables: When I’m really in a time crunch, I’ll grab pre-cut veggies at the grocery to save some prep time. Choose colorful veggies like bell peppers, sweet potatoes, onions, and zucchini to add variety and visual appeal to your sheet pan hash. Then all that’s left to do is literally throw them on a sheet pan and let the oven do its job.
2. Use Parchment Paper: Line your sheet pan with parchment paper to make cleanup a breeze. It also prevents sticking and promotes even cooking.

Ingredient swaps to customize your sheet pan harvest hash:

• Switch up the sausage: Switch up the Italian sausage with chicken sausage, turkey sausage, or even plant-based sausage for a different flavor profile.
• Omit the goat cheese based on your diet: If you’re dairy-free or following a strict paleo diet, substitute goat cheese crumbles with avocado slices or a dollop of compliant paleo mayonnaise.

Health benefits that make this harvest hash so nourishing:

1. Nutrient-Rich: The colorful array of vegetables in this recipe provides a wide range of vitamins, minerals, and antioxidants. They contribute to a well-balanced diet and support overall health and well-being.
2. High-Protein: Italian sausage is a great source of protein, which plays a key role in muscle development, repair, and overall satiety.
3. Paleo, Whole30, and Grain-Free Friendly: This recipe aligns with various diets due to its exclusion of grains, processed ingredients, and added sugars. It focuses on wholesome, natural ingredients that promote optimal health and well-being. It prioritizes real, whole foods that nourish and serve as a true reset for your body.
4. Gluten-Free: The recipe is naturally gluten-free since it excludes grains, making it suitable for those with gluten sensitivities or celiac disease.
5. Low-Carb: With its focus on vegetables and protein-rich sausage, this recipe is relatively low in carbohydrates, making it a great choice for those sticking to a low-carb or keto diet.

Scroll on to grab the recipe to this Sheet Pan Harvest Hash. It’s a wholesome, flavorful meal that’s low on effort and high on deliciousness—I think you’ll love it as much as we dol!

Sheet Pan Harvest Hash

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 55 minutes
• Yield: 4

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This sheet pan harvest hash with sausage and sweet potatoes is a simple and healthy dinner that’s low-carb, paleo, whole30, and gluten-free.

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Ingredients

• 1 sweet potato
• 1 pound Brussels sprouts
• 2 yellow bell peppers, ribs and seeds removed
• 1 red onion
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Garlic salt
• Italian seasoning
• 1/2 pound Italian sausage, casings removed
• For garnish: goat cheese crumbles and Italian parsley

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Instructions

1. Preheat oven to 400 degrees.
2. Chop vegetables in 1 – 2” pieces and place on a baking sheet. Toss with olive oil, garlic salt, pepper, and italian seasoning, then spread out in an even layer and roast for 30 minutes, tossing halfway through.
3. Meanwhile, sauté Italian sausage in a skillet over medium-high until cooked through. Use the back of a wooden spoon to break it up into large chunks.
4. Remove the baking sheet from the oven, sprinkle the Italian sausage over the top, then make 4 indentations in the vegetable mixture. Crack an egg into each indentation, season each egg with salt and pepper, and place back in the oven for 10 minutes until eggs are cooked to your liking.
5. Remove pan from oven and top with Italian parsley and goat cheese crumbles. Serve!

Notes

*Ingredients swaps to try: Switch up the sausage: Switch up the Italian sausage with chicken sausage, turkey sausage, or even plant-based sausage for a different flavor profile.

Omit the goat cheese based on your diet: If you’re dairy-free or following a strict paleo diet, substitute goat cheese crumbles with avocado slices or a dollop of compliant paleo mayonnaise.

• Prep Time: 15
• Cook Time: 40
• Category: dinner

Keywords: sheet pan dinner, whole30, paleo, gluten-free, grain-free

The post Sweet Potato Harvest Hash—A Healthy Sheet Pan Dinner to Satisfy Cravings and Stay on Track appeared first on Camille Styles.

A Satisfying Fall Salad

This dish is a celebration of texture, taste, and nourishment. And unlike many leafy green salads, it’s a truly filling one dish meal, whether you keep it vegetarian or add some additional protein to the mix (more ideas on that below.) Out of all the beautiful fall produce at the market this time of year, I get the most excited about the different varieties of winter squash to choose from. Honeynut, acorn, butternut, and kabocha—I love them all. (So much so that we just shared the ultimate guide on how to cook winter squash.) This one uses Delicata Squash (one of my faves) combined with nutty farro, creamy goat cheese, crunchy pecans, and more for an incredible combination of flavor and texture.

Ingredients in Delicata Squash Farro Salad

This is a salad that’s bursting with seasonal, fresh, wholesome ingredients:

• Cooked farro
• Delicata squash
• Red Onion
• Apple
• Crumbled goat cheese
• Toasted pecans
• Olive oil
• Balsamic Vinegar
• Honey
• Mustard
• Salt and Pepper
• Fresh Herbs

The harmony of sweet roasted squash, tangy goat cheese, and crunchy pecans, all brought together with the nutty taste of farro, creates a salad that’s as delicious as it is healthy.

How to Make This Fall Salad

Creating this farro squash salad is easy when you’ve got fresh fall produce as your inspiration. These ingredients don’t require much more than a simple roast in the oven to bring out all their natural sweetness. Follow just a few simple steps to build your salad (and feel free to add, omit, or freestyle! Salads are canvases that ripe for adaptation.)

Roast the Squash

Toss the sliced squash with olive oil, salt, and pepper, then roast until tender and caramelized.

Cook the Farro

Bring a pot of salted water to a boil, add the farro, and cook until tender yet chewy, about 30 minutes. Drain and cool.

Toast the Pecans

Spread out the pecans on a baking sheet, and cook in a 350 degree oven for about 7 minutes, until they smell toasty.

Prepare the Dressing

Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper to create a dressing that’s so versatile and absolutely addictive.

Assemble the Salad

In a large bowl, mix the farro with the roasted squash and red onions. Add the apples, drizzle the dressing, and toss to combine. Top with goat cheese, pecans, fresh herbs, salt, & pepper. Eat!and toss gently to combine.

Serve and Savor

Serve this luscious farro squash salad on its own as a main dish, or pair it with leftover roast chicken or a piece of broiled salmon for added protein. It’s ideal for a quiet night in, and it’s also an absolutely perfect side dish on the Thanksgiving table. This salad proves how delicious and satisfying seasonally-based eating can be. It tastes like wellness in the best way possible, and you will absolutely fall in love with this squash and farro salad.

Other fall salads you’ll love:

Apple Walnut Salad

Putting apples in a salad is one of the easiest ways to get to my heart. Throw in some walnuts and dried cranberries and it’s game over.

Sweet Potato & Caramelized Date Salad

This recipe has everything I crave in a salad: something creamy, something crunchy, something unexpectedly sweet, and something tangy.

Shredded Kale & Cranberry Salad with Tofu

Massaging the kale is key here, and the crispy tofu just gives it all a crunchy, satisfying, and delicious texture.

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Scroll on for the recipe…

Squash Farro Salad With Apple, Goat Cheese, & Pecans

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles
• Total Time: 50 minutes
• Yield: 4

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Ingredients

Units USM

• 1 cup uncooked farro
• 1 delicata squash, halved, seeds removed, and sliced into 3/4” thick half-moons
• 1 small red onion, sliced
• 1 large apple, mandolined or thinly sliced
• 4 oz goat cheese, crumbled
• 1/2 cup pecans
• Olive oil (for roasting and dressing)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh herbs like cilantro, parsley, or basil (optional, for garnish)

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Instructions

1. Roast the Squash: Preheat the oven to 400°F. On a parchment or foil-lined baking sheet, toss the squash and red onion with a drizzle of olive oil, salt, and pepper until well coated.
2. Spread out in a single layer. Roast for 25-30 minutes, or until the squash is tender and edges are caramelized. Remove from oven and set aside to cool.
3. Cook the Farro: Rinse under cold water to remove any excess starch. Bring a medium pot of salted water to a boil.
4. Add the farro to the boiling water and cook for about 30 minutes, or until it is tender but still chewy. Drain the farro and let it cool for a few minutes.
5. Toast the Pecans: Spread out the pecans on a baking sheet, then pop in your oven for about 5 minutes until they start to smell toasty. Remove and let cool.
6. Prepare the Dressing: In a small bowl, combine 2 tablespoons of olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk together until the dressing is well combined and emulsified, then season with salt and pepper to toast.
7. Assemble the Salad: In a large bowl, combine the cooled farro with the roasted squash and sliced red onion.
8. Add the apple to the bowl, then drizzle dressing over top and gently mix.
9. Add the crumbled goat cheese, toasted pecans, and fresh herbs on top.
10. Serve in your favorite wood salad bowl in the center of the table!

Notes

• To add more protein to this salad, add shredded roast chicken or a piece of broiled salmon.
• You can make the salad up to a day in advance—add dressing just before serving.

• Prep Time: 20
• Cook Time: 30
• Category: salad

Keywords: squash farro salad, thanksgiving salads, thanksgiving sides, grain salad

The post Fall in Love With This Squash & Farro Salad With Apples, Goat Cheese, & Pecans appeared first on Camille Styles.

The Best Pear & Cheese Pairings

Before we dive into the recipe, let’s talk pear and cheese pairings (say that five times fast, lol). Pears, with their sweet and juicy texture, have long been a classic complement to a range of cheeses. From the creaminess of Brie to the robust stinkiness of blue, pears’ versatility makes them an excellent pairing for various cheese options, but it’s hard to beat this pear-meets-mozzarella combo. Its melt-in-your-mouth quality ensures an unforgettable sandwich.

What You’ll Need to Make This Recipe

Ingredients:

• Ciabatta bread
• Fig preserves (I used fig butter from Trader Joe’s)
• Fresh mozzarella
• Arugula — its peppery bite balances out the creaminess
• Thinly-sliced prosciutto
• Pear — any firm, sweet variety works well
• Red pepper flakes
• Fresh rosemary
• Balsamic reduction

How to Make This Pear Grilled Cheese

1. First, we’re going to halve the ciabatta bread and toast it under the broiler until it’s golden.
2. Then we add our fig preserves to both sides.
   • To one side, add torn mozzarella, arugula, and prosciutto.
   • To the other side, layer on torn mozzarella, sliced pear, and a sprinkle of red pepper flakes.
3. Pop back under the broiler for a few minutes until the cheese is perfectly melted.
4. Then we’re going to sprinkle some fresh rosemary and drizzle with balsamic reduction.
5. Press the two sides together, slice, and devour.

Getting the Perfect Melt

Since a grilled cheese with cheese that’s only halfway melted is a major letdown, let’s talk about how to get the full melt and gooeyness we’re looking for. I like to set my oven to broil and pop the sandwich underneath “open-faced” style to get an even melt without making the bread too soggy or the cheese too crispy.

Butter Versus Oil Versus Mayonnaise

You may or may not be aware that there’s a healthy debate on the interwebs about butter versus mayo on grilled cheese. While traditionalists swear by butter for its rich flavor and golden finish, others opt for mayo due to its even spread and crispy result. However, for our grilled cheese, we’re fully leaning into the Mediterranean flavors by using olive oil to toast the bread, and the fig preserves provide plenty of moisture inside the sandwich without the need for additional fats.

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Whether it’s a cozy evening indoors or casual night with friends, this prosciutto, mozzarella, and pear grilled cheese recipe promises to elevate your fall. Scroll on for the recipe…

Pear, Prosciutto, Mozzarella Grilled Cheese

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles
• Total Time: 15 minutes
• Yield: 1 serving

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Filled with crunchy pear, salty prosciutto, and creamy mozzarella, this grilled cheese is the perfect sandwich for a cozy dinner.

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Ingredients

• 1 ciabatta roll, or a 5-6-inch piece of ciabatta bread
• Extra-virgin olive oil
• 2 tablespoons fig preserves
• A few pieces of torn mozzarella
• A handful of arugula
• 1/2 pear
• 1/4 teaspoon red pepper flakes
• 1 teaspoon chopped fresh rosemary
• Balsamic glaze/reduction

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Instructions

1. 1. Preparation: Set your oven to broil and place a rack on the upper third level.
   2. Toast the Ciabatta: Halve the ciabatta bread and brush both sides with a little olive oil. Toast the top sides until they’re golden. Flip and lightly toast the other sides.
   3. Add the Flavors: Spread fig preserves generously on both sides of the ciabatta.
   4. To one side, add torn mozzarella, arugula, and prosciutto. To the other side, layer on torn mozzarella, sliced pear, and a sprinkle of red pepper flakes.
   5. Melt and Crisp: Pop both sides back under the broiler “open-faced style,” and broil until the cheese is perfectly melted.
   6. Final Touches: Once out of the oven, sprinkle some fresh rosemary and drizzle with balsamic reduction.
   7. Serve: Press the two sides together, slice, and enjoy your sophisticated grilled cheese.

• Prep Time: 10
• Cook Time: 5
• Category: lunch, sandwich

Keywords: pear grilled cheese, sandwich recipes

The post Make This Pear, Prosciutto, and Mozzarella Grilled Cheese When You’re Craving Comfort appeared first on Camille Styles.

Every fall, I return to those comforting flavors of pasta paired with brown butter and sage. For a recent dinner party I hosted to celebrate the changing seasons, I made an especially autumnal version with sweet potato gnocchi. It really doesn’t get cozier than this for a simple weeknight at home or a special occasion with friends. Read on for how this sweet potato gnocchi with brown butter and sage comes together.

Store-Bought vs. Homemade Sweet Potato Gnocchi

First, the big question—is it hard to make gnocchi by hand? The answer is that it’s actually quite simple, but it does take some time and patience. That’s way I’m sharing how to make this recipe using store-bought sweet potato gnocchi (Trader Joe’s makes the best, in my opinion)—and I’m also sharing how to make gnocchi from scratch if you’re so inclined.

I’m a big believer that preparing delicious food should also be stress-free, so if you have the time on a weekend for a fun little project, by all means, relish in the process of forming the gnocchi by hand. For those nights when you want comfort served fast? Grab a bag of the frozen goods and don’t feel the slightest bit guilty.

How to Pan-Fry Gnocchi

Pan-frying is my preferred way to make any type of gnocchi, as it yields that slightly crispy golden brown crust with a fluffy interior. Here are my tips for getting perfect pan-fried gnocchi every time:

1. Use a non-stick skillet. This is a must to ensure that golden brown crust doesn’t stick to the pan. These days, there are plenty of non-toxic options for non-stick—I usually use ceramic.
2. Get the pan really hot. Preheat the pan to medium high, then add half olive oil, half butter to evenly coat the bottom. The olive oil raises the smoke point so the butter doesn’t burn, and the butter adds delicious, nutty flavor.
3. Lay your gnocchi in a single even layer so that each gnocchi makes contact with the skillet. This is how you get that sear. If you’re making a lot, you may have to do this in multiple batches.
4. Carefully flip it. After about three minutes, check to see if the gnocchi is turning golden brown on the first side. If it is, use a fork or spoon to carefully flip each gnocchi to the other side. You want to try to leave as much of the “crust” on each gnocchi as possible. 
5. Don’t overcook. Let gnocchi cook on the second side for about three more minutes until warmed through and golden on both sides. Then you’re ready to add any other ingredients, sauces, herbs, or spices. 

The Flavor Enhancers

Gnocchi is a perfect canvas for so many ingredients, from slow-roast tomatoes to basil pesto to a simple handful of fresh herbs. For this recipe, I wanted to really lean into fall flavors, so I first prepared a simple sauté of wild mushrooms, did a quick fry of some sage leaves (I promise it’s simple), and drizzled brown butter over all of it. I have to say—this is probably my favorite gnocchi ever.

Read on for the recipe, and be sure to hop over to the fall nature-inspired dinner party I hosted with Casa Zuma, Woven, Martha Stoumen Wines, SriMu Cheese, and Sweet Laurel Bakery. We share the deets the full table setting, what we poured, and the delish (gluten-free and vegan!) pies we devoured for dessert.

Sweet Potato Gnocchi with Wild Mushrooms, Brown Butter, and Sage

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 20 minutes
• Yield: 2 servings

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This cozy sweet potato gnocchi recipe celebrates fall flavors—and you can make it with store-bought or homemade gnocchi.

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Ingredients

Units USM

• 1 bag frozen sweet potato gnocchi (or see the homemade gnocchi recipe, below)
• Extra-virgin olive oil
• 3 tablespoons butter, divided
• 2 cups sliced mushrooms—I like to use a mix of wild mushrooms, but any will do
• 12 fresh sage leaves
• Kosher salt and freshly ground black pepper
• Flaky salt for serving

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Instructions

1. Remove the sweet potato gnocchi from the freezer (or make fresh gnocchi using recipe below). Set aside.
2. Heat a large sauté pan over medium heat, then add 1 tablespoon of butter and a drizzle of olive oil to coat the pan. Add the mushrooms and cook, stirring occasionally, until very tender (about 7 minutes). Season with salt and pepper, and transfer to a bowl.
3. Wipe out the pan, then melt a tablespoon of butter and another drizzle of oil. Test the heat by adding a drop of water to the pan—if it sizzles, it’s ready. Add the fresh sage leaves in an even layer and fry for about a minute, then use a slotted spoon to transfer the sage to a paper-towel-lined plate.
4. Wipe out the pan again, then add the remaining tablespoon of butter to the pan. When it’s melted, add the gnocchi in an even layer.
5. Cook for about 3 minutes, then check to see if it’s golden brown on the first side. If so, use a fork or spoon to carefully flip each gnocchi, leaving as much of the crust intact as possible.
6. Cook for about 3 minutes on the second side until the gnocchi is warmed through. Add the mushrooms back into the pan and toss together.
7. Transfer the gnocchi to two bowls, then top each with fried sage leaves, a pinch of flaky salt, and a drizzle of olive oil if desired. Enjoy!

• Prep Time: 10
• Cook Time: 10

Keywords: Sweet potato gnocchi, pasta recipe

Homemade Sweet Potato Gnocchi

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• Author: Camille Styles
• Total Time: 35 minutes

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If you want to make your gnocchi from scratch, here’s the simple method. This is a really fun way to get in the kitchen with friends and family and cook together.

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Ingredients

Units USM

• 1 large sweet potato
• 1 cup whole milk ricotta
• 1/4 cup Parmesan cheese, grated
• 1 teaspoon salt
• several grinds black pepper
• 1 1/4 cup flour (all-purpose or gluten-free)

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Instructions

1. Preheat the oven to 425. Wrap the sweet potato in foil and bake for about an hour, until very tender.
2. Scoop the sweet potato flesh into a large bowl (discard the skin), then add the ricotta, Parmesan, salt, and pepper. Use a fork to mix well until it’s all smooth. Add the flour 1/2 cup at a time, kneading gently after each addition.
3. When the dough is easy to handle, transfer to a floured work surface and form into a 9-inch loaf. Cut off a 1-inch slice from short end, then roll and stretch the slice into a rope. Cut the rope into 1-inch segments and transfer to a bowl.
4. Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rises to the top of the water. Drain and toss with a drizzle of olive oil. You’re done! Now you can either proceed with the rest of the recipe—or you can refrigerate or freeze the gnocchi to use later.

• Prep Time: 30
• Cook Time: 5
• Category: Gnocchi, pasta

The post Sweet Potato Gnocchi with Wild Mushrooms, Brown Butter, and Sage appeared first on Camille Styles.

I love a good chili recipe and have made Camille’s sweet potato and black bean chili more times than I can count. Since my Sundays are filled with football, and my calendar is blocked off for plenty of low-key nights at home, I decided it was time to expand my chili repertoire. This spin on the classic cool-weather meal doesn’t require much effort—only keeping a pot on the stove and setting out an array of toppings. Plus, “cooking” this lentil chili mostly looks like opening cans and adding them to the pot. (Okay—there’s a little chopping involved, too.)

This one-pot lentil chili recipe is vegetarian, packs the perfect amount of heat, and makes the most of all the savory flavors I crave from my favorite fall dish.

Ingredients for One-Pot Lentil Chili

Onions. The start of all great recipes. This aromatic will be the base of this chili.

Cumin, Coriander, and Paprika. I’m a stickler for freshly ground spices, and they certainly make a difference here. Use freshly ground cumin and coriander for warming flavors, and a little paprika to add smokiness.

Chipotle Chilis in Adobo. My favorite ingredient in this chili. It adds a depth of flavor that’s rich and smoky, with a slightly sweet heat that makes you think this chili has been cooking for hours.

Poblano Pepper and Jalapeños. For fresh flavor and more layered heat, I like adding poblano peppers and chopped jalapeños. The poblanos are totally optional but come highly recommended.

Diced Fire-Roasted Tomatoes and Tomato Sauce. I always have cans of tomatoes in all forms in the pantry for recipes like this. Fire-roasted tomatoes add another layer of smoky heat, and tomato sauce helps create a rich flavor.

Cocoa powder. I like the subtle sweetness cocoa powder adds to the sauce. It really rounds out the chili’s flavor.

Red Bell Pepper. I like adding red bell peppers to help balance out the flavor with a bit of sweetness. Plus, they add texture—and more veggies are always a good thing.

Corn. Because this is a vegetarian lentil chili, I like to add vegetables that will add texture and heartiness. The corn also introduces another layer of sweetness to help balance out the savory flavors.

Black Beans and Kidney Beans. Two different kinds of beans are best in terms of creating a variety of texture and flavors. But you’re welcome to use one or the other depending on what you have on hand.

Black Lentils. Lentils are a great source of plant-based protein and are a go-to pantry staple. Soak dried lentils overnight to ensure they cook all the way through.

Vegetable Broth. Homemade if you have it, but store-bought broth is convenient and often tastes just as good.

How to Prepare Lentils

I grew up in a lentil household. We had some kind of lentil on the dinner table almost every night. But… I’ve often made the fatal mistake of forgetting to soak them. While it’s not impossible to cook lentils without soaking, I don’t recommend taking the chance.

First, without soaking, lentils take a really long time to cook on the stove. You can cheat by using a pressure cooker, but the cook time is still much longer without a soak.

Second, soaking lentils helps improve digestion and nutrient absorption as the soaking neutralizes lectins and phytates in the lentils. 

To prep, add lentils to a large bowl and cover with double the amount of water. I let mine soak for about 24 hours in the fridge, but soaking overnight and even up to 4-6 hours helps. When you’re ready to make your chili, rinse the lentils off and cook as needed.

Toppings for Lentil Chili

I’m a toppings girl, and they’re admittedly my favorite part of this lentil chili. (And really all chili, to be honest.) Toppings let you build your perfect bowl, opting for a little crunch here and some creaminess there. Use whatever you have on hand. These are the options I use to stock my chili bar:

• Sour cream
• Cheddar cheese
• Goat cheese
• Diced red onions
• Chopped jalapeños
• Green onions
• Cilantro
• Avocado
• Roasted corn
• Corn chips
• Tortilla chips
• Cornbread
• Lime wedges

How to Store and Reheat Lentil Chili

The best part of this lentil chili is how easy it is to make a big batch to meal prep for the week and freeze for nights when you don’t want to cook. 

To store in the fridge, keep in an airtight container for up to five days. To reheat, add to a stovetop pot and bring up to a slow simmer for 10-15 minutes until warmed through. You can add a little extra broth if the sauce has thickened too much.

To freeze, cool completely and keep in an airtight container. To reheat, let thaw overnight in the fridge and then add to a stovetop pot and simmer to warm through. You can also reheat in the microwave.

One-Pot Vegetarian Lentil Chili

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• Author: Suruchi Avasthi

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Cozy, comforting, and perfect for football season (or anytime you’re craving a hearty meal)—this vegetarian chili makes the most of our favorite plant-based, protein-packed pantry staple.

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Ingredients

• 2-3 tablespoons olive oil
• 1/2 yellow onion, finely diced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and Pepper to taste
• 4-5 ancho chilis in adobo sauce, seeded and very finely chopped
• 1 poblano pepper, chopped
• 1 jalapeño, seeded and chopped
• 1 red bell pepper, chopped
• 1 cup frozen corn, thawed
• 1 15-ounce can tomato sauce
• 1 15-ounce can diced tomatoes
• 1 tablespoon cocoa powder
• 3/4 cup black lentils, soaked overnight
• 4 cups of vegetable broth or water
• 1 15-ounce can black beans
• 1 15-ounce can kidney beans
• Optional: a squeeze of lime juice

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Instructions

1. In a large stovetop pot, add the olive oil and bring to medium heat.

2. Add the onion with a pinch of salt and let sweat until translucent. Add the cumin, coriander, paprika, a teaspoon of salt, black pepper, and the chopped and seeded ancho chilis. Cook for a few minutes until fragrant.

3. Add the poblano pepper, jalapeño, red bell pepper, and corn. Cook until the peppers start to soften.

4. Add the tomato sauce, diced tomatoes, and black lentils to the pot with the cocoa powder. Stir to combine and let cook for about 5 minutes. Add the broth and stir. Bring up to a simmer and cover the pot. Cook for about 30 minutes, stirring occasionally.

5. Add the black beans and kidney beans to the pot. Cover the pot and cook for another 15 minutes until the black lentils are completely cooked through. Turn off the heat. Taste and adjust salt as needed. If desired, add a squeeze of lime.

6. To serve, distribute hot chili in bowls and add desired toppings. Enjoy!

The post This Vegetarian Lentil Chili Has Single-Handedly Made My Weeknight’s Better appeared first on Camille Styles.

Why I Love This Vegan Butternut Squash Soup

When it comes to a “soup cleanse” situation, a comforting puréed vegan soup recipe is where it’s at. The blender’s already done the work for you, giving your digestive system the rest it needs. (Bonus points for all the added vitamins!) That said, I’m not about to eat a meager cup of puréed blandness for a single lunch, let alone lunch for a week. I need my soup packed with so much flavor that I’ll *almost* forget it’s healthy, too.

The perfect soup in question? My vegan butternut squash soup recipe. I use coconut milk for that satisfying richness and tons of warming spices to make this soup anything but boring. Trust me: it’s a real treat.

Steps for Making Vegan Butternut Squash Soup

1. Sautee the aromatics: It all starts with a fragrant base of aromatics to give our soup tons of flavor. Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, minced garlic, and ginger.

2. Add your root vegetables: Add cubed butternut squash and any other root veggies you like. Carrots, potatoes, sweet potatoes, or any winter squash is fair game. Stir it around, and when it starts to soften, add turmeric and salt, give it a stir, then add your broth, and crank up the heat. When it comes to a simmer, turn it down to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender.

3. Blend it together: To the blender, we add our soup, along with coconut milk, honey, coconut aminos, and the juice of an orange—YUM. Blend it up until smooth, and remember that when you’re blending hot ingredients, you may have to do it in smaller batches so that your vegan butternut squash soup doesn’t explode all over your white shirt. (Like mine did during this shoot.)

Tips for the Best Butternut Squash Soup

Use the right milk: I like to use full-fat coconut milk for optimal richness. The low-fat versions are just too watery to satisfy, and the fat from the coconut milk is what will keep you from wanting to dip your spoon into a gallon of ice cream after dinner. (Okay, I could never promise that, but what I’m saying is, some fat is good.)

Serve with all the toppings: Like most comforting soup recipes, the presentation is all in the garnishes. I top this one with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk. (Styling tip: hold your spoon really close to the soup when you drizzle so it doesn’t sink to the bottom.) Just before eating, give it a final taste, and add more salt or pepper if it needs more flavor. Then grab your spoon and devour.

Storage and Freezing Tips

Few things are better at leftovers than soup. Keep it in the fridge for up to a week, or transfer to a gallon-sized freezer bag, press out as much air as possible, and pop it in the freezer for up to two months. Thaw and rewarm on the stove whenever you need an Insta-cleanse. Day after Thanksgiving, we’re ready for you.

“Creamy” Vegan Butternut Squash Soup with Ginger & Coconut Milk

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• Author: Camille Styles

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This comforting vegan soup is made creamy with coconut milk. It’s healthy, delicious, and so satisfying.

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Ingredients

• 1 onion, chopped
• 5 garlic cloves, chopped
• 1–2-inch piece ginger, peeled and chopped (depending on how spicy you like it)
• Extra-virgin olive oil
• 1 small to medium butternut squash, peeled and cubed
• 2 carrots, sliced
• 2 teaspoons ground turmeric
• Big pinch of kosher salt
• 2 quarts broth
• 1 can full-fat coconut milk (reserve a little for drizzling)
• 1 tablespoon honey
• 1 tablespoon coconut aminos
• Juice of one orange
• Garnish: coconut milk, toasted pumpkin seeds, fresh cilantro leaves

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Instructions

1. Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, garlic, and ginger.
2. When all of that is getting a little golden and caramelized (it just takes a couple of minutes of stirring around), add cubed butternut squash and carrot. Stir it around, and when it starts to soften after about 5 minutes, add turmeric and salt, give it a stir, then add your broth and crank up the heat.
3. When it comes to a simmer, reduce heat to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender, about 15-20 minutes.
4. Transfer soup to a blender, along with coconut milk (reserve a little for garnish), honey, coconut aminos, and the juice of an orange. Blend until smooth. Remember that when you’re blending hot ingredients, you may have to do it in smaller batches to prevent explosions.
5. Transfer to bowls, then top with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk.
6. Just before eating, give it a final taste, and add more salt if it needs more flavor. Then grab your spoon and devour.

This post was originally published on September 15th, 2021, and has since been updated.

The post I Make This Vegan Butternut Squash Soup Whenever My Body Craves a Reset appeared first on Camille Styles.

The real question is, why aren’t we making pasta every night? Seriously—I’ve thrown all care and concern for the previously-vilified carbohydrates out the window and am turning to comfort with zero regrets. But of course, piles of rich, heavy pasta can start to not feel so great when you’re on your third serving. (Or enjoying it for the third night in a row.) That’s why I’ve been tinkering away in the kitchen, concocting healthier versions of some of my favorite, classic indulgences. And this creamy vegan butternut squash pasta might be my favorite healthy comfort food this fall and winter. Prepare yourself for major deliciousness ahead.

The Inspiration Behind This Vegan Butternut Squash Pasta

This vegan butternut squash pasta sauce recipe is inspired by my favorite pasta that I used to order at our neighborhood Italian joint. It was pretty much grown-up mac ‘n cheese. Picture a decadently cheesy sauce over soft, angel hair noodles. This version is a healthier take and earns bonus points for being both gluten and dairy-free. (Bonus: it’s so easy to prep.) It’s healthy enough to eat as often as you’d like without feeling weighed down from your pasta bender.

The Best Gluten-Free Pasta

For this recipe, I chose Banza angel hair chickpea noodles as the base. Out of all the grain-free pasta I’ve tried, this one wins in terms of texture and nutrition. These noodles are loaded with protein and fiber from chickpeas and are unbelievably satisfying. I’ve also found the brand’s penne noodles to be a win for this recipe. It’s safe to say that whatever type of noodle you have on hand should work just fine.

How to Create a Creamy Plant-Based Pasta Sauce

When I embarked on a mission to uncover the perfect dairy-free pasta sauce, I immediately turned to cashews. They have the ability to make anything creamy and rich without overpowering the flavor. When combined with the butternut squash sauce and dairy-free creamer, you get a delicious, rich base that’s smooth and buttery.

The “cheesiness” of the sauce is enhanced by the nutritional yeast and chickpea miso. Garlic adds an extra punch, and the vegetable broth helps it all blend into a smooth, velvety mixture that’s perfectly primed for coating the pasta. Make sure to save about a cup of pasta water before draining your pasta. This helps to help coat the noodles when you begin stirring in the sauce.

Choosing Your Pasta Toppings

So now let’s talk about the unsung heroes of pasta: the edible accessories we call toppings. While I’m all about garnishes, it’s possible to go overboard and take away from the actual dish. In this recipe, we have a combination of crispy bacon bits, fried sage leaves, shaved vegan parmesan, and red pepper flakes to round it all out.

This recipe makes a little bit of extra sauce which is great to store in the fridge as a go-to melted cheese substitute. It’s a little bit sweeter but is perfect with tacos, nachos, and more. The pasta is best served immediately and enjoyed warm. Time to dig in!

Creamy Vegan Butternut Squash Pasta

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• Author: Michelle Nash
• Diet: Vegan

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This creamy butternut squash pasta is the lightened-up version of your favorite comfort food dish. It’s gluten- and dairy-free—and of course, delicious!

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Ingredients

Units USM

• 12 ounces chickpea pasta (I used Banza)
• 8 ounces bacon
• 2 tablespoons olive oil
• 2 heaping cups butternut squash, cubed
• 1/2 cup raw cashews
• 3 garlic cloves
• 1/3 cup vegetable broth
• 1/4 cup Nut Pods dairy-free creamer (unflavored)
• 2 tablespoons chickpea miso
• 1 tablespoon nutritional yeast
• Handful of fresh sage leaves
• Salt
• Ground black pepper
• Optional toppings: red pepper flakes or vegan parmesan (I use Violife)

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Instructions

1. Preheat oven to 425 F. Cut the butternut squash into cubes and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and transfer to a parchment paper-lined baking sheet. Roast for 35 minutes or until golden brown.
2. Meanwhile, add bacon strips to a foil-lined baking sheet and bake until crispy, about 15 minutes. Transfer to a paper towel and set aside.
3. Add 2 cups of cooked squash, 1/2 cup cashews, garlic cloves, vegetable broth, creamer, chickpea miso, nutritional yeast, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a blender. Add additional vegetable broth as needed and blend until creamy. Add salt and pepper to taste.
4. Add pasta of choice to boiling water and cook according to package instructions. While the pasta is cooking, transfer your bacon strips to a bowl and break them up into small pieces using your fist. Once the pasta is cooked, drain the pasta in a colander but leave behind 1 cup of pasta water in the pot.
5. Return the pasta to the pot with the pasta water and gradually pour in the sauce to coat the pasta (you will likely have extra). Once the pasta is creamy and completely coated with sauce, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.
6. Heat oil in a small pan over medium-high heat. Once hot, add the sage leaves and fry until crispy. Transfer to a plate lined with paper towels and sprinkle with salt. Once cooled, scoop the pasta into bowls and top with the fried sage leaves and bacon bits.
7. Optional: Top with shaved vegan parmesan and red pepper flakes. Serve warm and enjoy!

• Category: Pasta

The post This Creamy Butternut Squash Pasta Is Total Comfort Food (With a Healthy, Dairy-Free Twist) appeared first on Camille Styles.

If you’ve hung around here for a while, you know that I’m kind of into pizza, and very into experimenting with unconventional toppings. This one features sweet potatoes (quite possibly the world’s most perfect vegetable, IMHO), sliced thinly and roasted like yummy “chips,” plus thinly sliced apples, crispy bacon, pretty red onions, and that fried crispy sage that will be your new addiction. It all comes together for an autumnal pizza topping combo that’s a little decadent and a lot delicious, and I know you’re gonna love it. So, let’s grab our dough and go!

How to Assemble Your Pizza

Let’s start at the beginning: my easy homemade pizza dough recipe. I’ve made the same one for the past 10 years, with just a couple of small updates along the way. Usually, I have a ball of dough in the freezer, which I thaw in the fridge overnight, and then let rest on the counter for a couple of hours before it’s time to stretch. You want to get all the chill off of it so that the dough is perfectly pliable, without tearing.

Next, it’s time to stretch. Stretching your pizza dough, as opposed to rolling it out, allows you to form that delicious, chewy crust around the edges and allows me to create more of a round pizza shape. I follow the stretching technique described in the Gjelina cookbook:

“With your fingertips, punch the air out of the dough and press your fingers into the center and extend outward to shape the mass into a small disk. Continue to press your fingers and palm down on the center of the dough while turning with your other hand, pushing out the dough from the center but maintaining an airy rim around the perimeter. Continue stretching out the dough on the work surface with your hand by spreading your fingers as far as you can as you turn the dough… You are done stretching the dough when it is 10 to 12 inches in diameter and thin enough so that you can read a newspaper through it.”

Don’t forget to use plenty of flour when kneading and stretching your delicious dough!

Tips for Making the Best Sweet Potato Pizza

Yes, a sweet potato pizza is a bit unusual, and the key to keeping it flavor-packed and not at all heavy is to cut your sweet potato slices super thin, preferably on a mandoline. I also echoed those super thin slices by using my mandoline to cut my red onion and apple paper thin. The end result is a pizza with layers of fall flavor and a surprising combination in every bite. Just add creamy goat cheese and mozzarella, and crispy, smoky bacon and fried sage, and we’ve basically moved into fall heaven territory. Don’t be alarmed by the lack of pizza sauce—you won’t even notice the difference with all of the flavors going on here.

How to Make Fried Sage

Now for the pièce de résistance: fried sage leaves. I make these so frequently through the fall months that I might as well have a pan of hot olive oil going on the stove at all times. These dress up a plate of pasta, roasted butternut squash, or a whole roast chicken in one fell swoop, and they couldn’t be simpler. Here’s how to make fried sage:

• In a small sauté pan, add enough olive oil to cover the bottom of the pan by 1/2″. Heat over medium-high until it sizzles when you add a drop of water.
• Carefully place sage leaves in a single layer in the oil. Fry for 1 minute, then use a slotted spoon to transfer the sage to a paper towel-lined plate. Top with another paper towel to press out excess oil. Eat as soon as possible while it’s still crispy and hot!

The Cheesy Topping

There’s something about goat cheese that feels very fall to me. Perhaps because it’s such a delightful complement to apples, pears, and winter squash. Here, it plays perfectly with all the cozy flavors. Even Adam (not the biggest goat cheese fan) didn’t take issue with it since the combination with creamy mozzarella cheese tamps down the strength of its flavor.

And there you have it: the bacon, apple, and sweet potato pizza I’ll be devouring through all of October and beyond. Yes, you can use a store-bought pizza crust and bake to keep prep time low, and yes, you can use a gluten-free crust or vegan cauliflower crust if that works better for you. As I’ve shared before, I’m a pizza lover through and through, and there are very few things you could do to a pizza that I wouldn’t love.

Can’t wait to hear if you give this one a try, and be sure to rate and review, and tag us @camillestyles on Instagram so we can see your version. Speaking of which, we need an official Camille Styles Pizza hashtag! Any suggestions?

Bacon, Apple, and Sweet Potato Pizza

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• Author: Camille Styles

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This sweet potato pizza with bacon, apple, and fried sage leaves is bursting with fall flavors. It’s an autumn pizza made for cozy nights.

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Ingredients

Units USM

• 1 ball pizza dough (enough to make 10 – 12″ pizza)
• 1 large clove garlic, minced
• 1 tablespoon butter, melted
• 1 tablespoon extra-virgin olive oil, plus more for frying
• 1 small sweet potato, peeled
• 1 apple, peeled
• 1/2 red onion, peel discarded
• 2 or 3 slices bacon, cooked and crumbled
• 4 ounces mozzarella
• 4 ounces goat cheese crumbles
• 12 sage leaves
• flaky salt, like Maldon

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Instructions

1. Preheat pizza stone on the bottom rack of a 500 F oven for at least 20 minutes.

2. Make garlic butter by combining minced garlic, melted butter, and olive oil. Set aside.
3. On a mandoline, thinly slice sweet potato, apple, and red onion. Set aside.
4. On a well-floured pizza peel, stretch your pizza dough to a 10 – 12″ round. (Read how to stretch dough above, or watch me do it here.)
5. Spread garlic butter in a thin layer on top of your pizza, evenly distributing the garlic. Top with bacon, sweet potato, apple, and a few red onion slices.
6. Tear mozzarella and toss over the ingredients, then sprinkle on goat cheese crumbles.
7. Quickly open the oven door, and slide your pizza onto the hot pizza stone—work fast so that the oven loses as little heat as possible. Cook for 10 minutes.

8. Meanwhile, make fried sage: In a small sauté pan, add enough olive oil to cover the bottom of the pan by 1/2″. Heat over medium-high until it sizzles when you add a drop of water.
9. Carefully place sage leaves in a single layer in the oil. Fry for 1 minute, then use a slotted spoon to transfer the sage to a paper towel-lined plate. Top with another paper towel to press out excess oil. 

10. When the pizza is golden brown on the edges and the cheese is melted, use your pizza peel to slide it out of the oven.
11. Slice into wedges, then top your pizza with fried sage leaves, a drizzle of olive oil, and flaky salt. Eat!

 

 

The post Bacon, Apple, & Sweet Potato Pizza Is On This Weekend’s “Cozy Night In” Menu appeared first on Camille Styles.

What is Zuppa Toscana soup?

Let’s start by talking about Zuppa Toscana soup (pronounced zoo-pah to-scah-nah). There are a few different versions, and let’s be honest most Americans only know about the one from Olive Garden. The actual meaning of “zuppa toscana” in Italian is “Tuscan Soup,” and here’s where it gets a little confusing. The classic Tuscan soup is typically full of chopped veggies—carrots, onion, kale, potatoes—plus white beans, tomatoes, sometimes some pancetta, and roasted bread. It is absolutely delicious—on my first trip to Tuscany when I was in college, I ate a bowl of Tuscan soup every day and fell in love. But is this that classic Tuscan soup? Not even close.

Enter, the “classic” American version of Zuppa Toscana soup which is also incredibly delicious, it’s just different. It’s rich and creamy, and typically can be a bit heavy, so I wanted to try making a lighter version that would still feel really nourishing. I kept the sausage and potatoes but used less cream and lots more veggies. If you’re looking for an exact copycat version of the beloved Olive Garden soup, this is not it—however, it’s every bit as delicious and packed with protein. And it makes the perfect leftovers to enjoy all week.

How to make Zuppa Toscana soup

Here are the ingredients you’ll need:

• mild or hot Italian sausage (your preference!)
• red pepper flakes
• onion
• carrots
• garlic
• chicken broth
• potatoes
• cauliflower
• lacinato kale
• milk and half-and-half
• thyme
• parmesan

The method is super simple. You’re going to start by cooking the Italian sausage on its own. The best way to cook Italian sausage is to brown it in a sauté pan until it’s crumbly and flavorful, and it’s well worth doing this as a separate first step. Then you’re going to drain and set aside the sausage while you sauté the other ingredients.

Warm up some olive oil in your pot, then stir in the chopped onions, carrots, minced garlic, and Italian seasoning. Cook it all for about 5 minutes. Then you just add the broth, cubed potatoes, kale, and cauliflower and simmer until it’s all tender, about 20 minutes. The final step is adding in the milk, half-and-half, and cooked sausage. Once the sausage is warmed through, you can serve it in bowls and top with thyme, parmesan, and olive oil.

How to store leftover soup

One of the best things about soup is that usually, there are enough leftovers to eat for lunch all week. Sometimes I’ll even double this recipe so I can store half in the freezer so I’ve got a full family dinner ready to go on busy weeknights. This soup can be refrigerated for up to 5 days, but if you’d like to store it for longer, here’s how to freeze Zuppa Toscana soup (or any other soup for that matter):

1. Let your soup cool completely.
2. Then, pour soup into freezer-safe containers or gallon-sized freezer bags.
3. Label the container with the name of the soup, as well as the date when you made it. Store in the freezer for up to 3 months!
4. To thaw, I take it out of the freezer about 24 hours before to thaw in the refrigerator, then I warm it in a soup pot when ready to eat.

Scroll on for the recipe for this Zuppa Toscana soup, and be sure to follow along on Instagram for all our Soup Sunday recipes throughout fall.

Other Soup Sunday recipes you’ll love:

Easy Chicken Tortilla Soup

Vegan Butternut Squash Soup

Cozy Tortellini Soup

Zuppa Toscana Soup

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5 from 1 review

• Author: Camille Styles
• Total Time: 40
• Yield: 6 servings

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This is a lightened-up version of the classic Zuppa Toscana soup, thanks to a little less cream and lots more veggies. It’s nourishing and delicious and packed with protein—and it makes the perfect leftovers to enjoy all week.

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Ingredients

• 8 ounces mild Italian sausage (1/2 pound)
• 1/4 teaspoon crushed red pepper
• 1 large onion, chopped
• 2 carrots, chopped
• 2 tablespoon minced garlic
• 1 tablespoon Italian seasoning
• Kosher salt and freshly ground black pepper
• 6 – 8 cups chicken broth
• 2 Yukon Gold potatoes, cut into 1″ cubes (about 3 cups) – or sub in sweet potatoes
• 1/2 head cauliflower, cut into 1” pieces (about 3 cups)
• 1/2 bunch lacinato kale, destemmed & coarsely chopped (about 2 cups)
• 1/2 cup milk
• 1/2 cup half and half (you can swap in coconut milk for all dairy)
• garnish with fresh thyme, lots of grated parmesan, and olive oil

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Instructions

1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until the sausage is crumbly and browned, 10 to 15 minutes. Drain and set aside.
2. Warm a tablespoon of olive oil in dutch oven, then stir in the chopped onions, carrots, minced garlic, and italian seasoning; cook until the onions are soft and translucent, about 5 minutes.
3. Stir in the chicken broth and bring to a boil over high heat. Add the cubed potatoes, kale, and cauliflower and simmer until fork tender, about 20 minutes.
4. Reduce the heat to medium; gradually stir in the milk, half-and-half, and cooked sausage. Cook and stir until the sausage is warmed through. Serve immediately topped with thyme, parmesan, and olive oil.

Notes

• Store in the fridge for up to a week, or in the freezer for up to 3 months.
• This soup is gluten-free, and can be made dairy-free by swapping the milk and half-and-half for a nondairy substitute like coconut milk.

• Prep Time: 30 minutes
• Cook Time: 40

Keywords: zuppa toscana soup

The post A Zuppa Toscana Soup to Warm Up Chilly Nights appeared first on Camille Styles.

I’m leaning into the abundance by making this mouthwatering zucchini pasta recipe that celebrate’s the season’s best flavors. Summer squashes, nutty parmesan, zesty lemon, and aromatic herbs come together for one of the best simple pastas in my playbook. Eat it al fresco and pretend like you’re in Italy.

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Casa Zuma Wood Serving Spoons (set of 2)

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Why You’ll Love This Zucchini Pasta

Yes, there are a lot of zucchini pastas out there—but this is the ONE I’ve got on repeat. What makes it really great (aside from the short ingredient list) is the specific combination of flavors. Sweet, caramelized squash with salty parmesan. The bright acid of the lemon and the fresh herbs make it comforting, vibrant, and nourishing—without being at all heavy. It’s a celebration of summer’s finest, creating a dish that’s both comforting and vibrant.

I like to use a tube-shaped pasta for this one—paccheri, rigatoni, or pesto—so that the delicious sauce gets scooped up into every bite.

First, Gather Your Ingredients

Here’s what you’ll need to make this zucchini pasta:

• olive oil
• garlic
• summer squash and zucchini
• paccheri or rigatoni
• parmesan
• lemon
• basil or mint
• pine nuts or walnuts

One Pot Dinner = Easy Breezy Clean-Up

During the summer, I’m all about the one-pot dinner and this is no exception. This pasta follows a super simple method:

• Sauté smashed garlic cloves in olive oil.
• Add the squash and let it cook over medium low for 30 minutes, to let it get nice and caramelized.
• Add al dente pasta to the squash along with pasta water, parmesan, lemon zest and juice, and fresh basil.
• Top it with more cheese, nuts, and herbs—then devour.

Told you it was easy.

Ingredients Swaps for Success

Simple pasta recipes like this one are so adaptable based on your preferences and what you’ve got hanging out in your produce drawer. Here are some winning swaps if you want to adapt this recipe:

• For a more nutrient-rich option, you can use whole-grain pasta, or even a chickpea pasta like Banza.
• Make it vegan by skipping the parmesan and opting for a sprinkle of nutritional yeast instead.
• I personally like to add a double dose of lemon zest and a big squeeze of juice to make it sing.
• And of course, you can always add more summer veggies. Eggplant can sauté right along with the zucchini. Or, add a bunch of chopped tomatoes during the last 5 minutes of cooking time.

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And you’ve got a delightful zucchini pasta recipe that celebrates the bounty of late-summer produce! With its caramelized squash, fragrant herbs, and nutty parmesan, this dish keeps it simple and delicious, and it equally perfect for a cozy weeknight dinner as it is for a weekend feast with friends. Scroll on for the recipe, and be sure to tag my on Instagram if you make it.

Other Simple Summer Pasta Recipes to Try

Lemony Spring Pasta Salad with Artichokes and Bacon

Rigatoni with Brussels Sprouts and Kale Pesto

Ratatouille-Style Roasted Vegetable Pasta

Simple Zucchini Pasta

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★★★★★

4.5 from 2 reviews

• Author: Camille Styles
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Sweet caramelized squash, fragrant herbs, and nutty parmesan make this simple summer pasta absolutely addictive.

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Ingredients

Units USM

• 1/4 cup olive oil
• 10 garlic cloves, peeled and smashed
• 2 pounds assorted summer squashes and zucchini, halved lengthwise and sliced
• Kosher salt & freshly ground pepper
• 12 ounces paccheri or rigatoni (or other tube-shaped pasta)
• 1/2 cup grated parmesan, plus extra for serving
• Zest and juice of 1 lemon
• 1/2 cup basil or mint leaves
• 1/2 cup toasted pine nuts or crushed walnuts

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Instructions

1. Over medium heat, warm olive oil in a large skillet over medium low. Add the garlic and cook, stirring occasionally, until golden brown (about 5 min.) 
2. Add squash and turn up heat to medium. Season with salt and pepper, and cook for about 30 minutes until the squash is very tender and caramelized. 
3. While the squash is cooking, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving ½ cup cooking water.
4. Add pasta to skillet with the pasta water and half the parmesan. Stir well, add the rest of the parmesan, zest, juice, and half the basil. Stir well to combine.
5. Serve topped with more Parmesan, salt, pepper, walnuts, and basil leaves. Eat! 

Notes

• Feel free to swap in whole grain or chickpea pasta to up the nutrients.
• Make it vegan by swapping the parmesan for a sprinkle of nutritional yeast.

• Prep Time: 30 minutes
• Category: pasta

Keywords: zucchini pasta recipe, simple summer pasta recipe

The post Make This Simple Zucchini Pasta for Dinner Tonight appeared first on Camille Styles.

This post is sponsored by Wild Basin Hard Seltzer. Content for 21+.  Please drink responsibly.

Now that we’re back in Austin, I’m determined to bring some of that relaxed spirit home with me, even though I’m juggling the realities of a busy work schedule combined with carpooling our kids from one activity to another. For me, the best way to keep that summer spirit alive is to cook (and eat!) as many meals outside as possible. Which makes Wild Basin Hard Seltzer the perfect partner for today’s post, since they’re all about getting outside this summer to create truly memorable food and drink pairings with people we love. Read on for these shrimp tacos, and the Wild Basin Hard Selzter Grapefruit I’m drinking with them.

Ingredients you’ll need for these grilled shrimp tacos

This is a short and sweet ingredient list—which I consider to be a baseline requirement for any great summer recipe. Here’s what to grab at the grocery:

• Limes
• Grapefruit
• Honey
• Garlic
• Chili Powder
• Mayo
• Shrimp (peeled and deveined)
• Cabbage
• Corn Tortillas
• Avocados
• Cilantro
• Jalapeños

How to make the best shrimp taco recipe

Marinate the shrimp

The key to keeping this simple is that pretty much all of our ingredients play double-duty. The marinade is also used as the base for the creamy sauce, and the grapefruit salsa uses several of the ingredients in the marinade, because again—I like a short grocery list.

To make the marinade, you’ll whisk together the zest and juice from your citrus with honey, garlic, chili powder and olive oil. Then you place the shrimp in a bowl and pour half the marinade over it. You only want this shrimp to marinate for 30 minutes to an hour at most—longer than that, and you’ll risk starting to “cook” the shrimp in the citrus (we’re not making ceviche here).

Make the quick crema

Let’s talk more about this sauce, because it plays a major role in making this shrimp taco recipe the best. All you need for the creamy sauce is your reserved marinade that gets combined with either mayo or sour cream. You’re going to toss a bit of it with our shredded cabbage for a 5-second slaw, then you’ll reserve the rest to drizzle over the top of the finished tacos.

Grapefruit salsa meets grapefruit seltzer

This grapefruit salsa was inspired by the zesty flavors in the Wild Basin Hard Seltzer Grapefruit I paired with these tacos. It’s refreshing and light—exactly the kind of drink I want to sip poolside with friends. You can taste the difference of the real grapefruit juice, and when I want to slow down and relax, it’s nice to skip the hand squeezer and just open up a can.

I also made grapefruit the star ingredient in this addictive grapefruit salsa. It’s an incredibly easy salsa that really elevates these tacos; simply toss together chunks of avocado and grapefruit, then add cilantro and adjust the jalapeño to add as much heat as you like. Double the recipe and set out some for pre-dinner tortilla chips for dipping.

How to cook shrimp for tacos

Trust me on this: the key to the most delicious shrimp is getting that char, which means that a quick cooking method is the way to go. I like to cook shrimp on high heat in a cast-iron skillet set over the grill grates—it allows you to get that quick sear, while also ensuring that your shrimp don’t fall through the grates.

Once you’ve placed the shrimp into the pan and heard that sizzle, resist the temptation to move or flip the shrimp until the first side is nice and caramelized.

Put your tacos together

To assemble these shrimp tacos, you’re going to top a charred corn tortilla with some of your cabbage slaw, grapefruit salsa, and then the grilled shrimp. Garnish with cilantro and a drizzle of crema, and serve with lime wedges. The best shrimp tacos you’ve ever had (that also happen to be ridiculously easy—I won’t tell if you don’t.)

Tips for shrimp taco success

Change up the toppings

If you want to skip the salsa, just add slices of creamy avocado, bits of fresh cilantro and a few squeezes of fresh lime. Pico de gallo is always welcome!

Switch up the protein

You could definitely turn these into fish tacos, using the same marinade, sauce and salsa. Cod or halibut filets work great for this recipe.

Make it easy

I rely on a few key shortcuts when I make this shrimp taco recipe:

• Use a bag of pre-shredded cabbage
• Buy raw shrimp that’s already peeled and deveined
• Char the corn tortillas right on the grill, so you can keep all the cooking outdoors (with minimal clean-up!)

What to drink with grilled shrimp tacos

Let’s talk about what makes Wild Basin Hard Seltzer Grapefruit the perfect backyard sipper on a hot summer day. First, it has a 5% ABV, which is exactly the light and refreshing drink I like to enjoy poolside. Plus, it’s all-natural and made with real fruit juice, a difference you can really taste. If you need me, you can find me in the backyard devouring this pairing for the rest of the summer. Read on for the recipe, and find Wild Basin near you.

Grilled Shrimp Tacos with Grapefruit-Avocado Salsa

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 50 minutes
• Yield: Serves 4

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These shrimp tacos are quite simply the best. With a citrus-honey marinade and zesty grapefruit salsa, it’s a quick summer dinner that’s prepared almost entirely on the grill—and perfect for entertaining.

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Ingredients

• Zest of 1 lime and 1 grapefruit

• 1/4 cup lime juice

• 1/4 cup grapefruit juice

• 1/2 cup honey

• 3 cloves garlic, peeled and minced

• 1 tablespoon chili powder

• 1 tablespoon olive oil, plus more for pan

• 1/4 cup mayo or sour cream

• Kosher salt and freshly ground black pepper

• 1 1/2 pounds large or jumbo shrimp, peeled, deveined

• 2 cups shredded green cabbage

• Corn tortillas, charred over grill

• For serving: cilantro leaves and lime wedges

For the grapefruit salsa:

 

• 1 grapefruit, peel and pith removed, and cut into segments

• 1 avocado, cut into chunks

• 1/4 cup chopped cilantro

• 1 jalapeño, seeds and ribs removed, chopped

• Kosher salt, to taste

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Instructions

1. Make the marinade: whisk together zest, juice, honey, garlic, chili powder, and olive oil. 

2. Place shrimp in a bowl, then pour half the marinade over it. Cover and refrigerate for 30 minutes.

3. Meanwhile, mix ¼ cup of the reserved marinade with ¼ cup of mayo or sour cream. This is your quick & creamy sauce. Refrigerate until ready to serve.

4. Make the grapefruit salsa: gently toss all ingredients in a bowl. Refrigerate until ready to serve.

5. Preheat grill to medium heat (375 degrees), and place a cast-iron skillet directly on the grates to preheat.

6. Drizzle olive oil on the bottom of the skillet, then place shrimp in the skillet and cook for 2 minutes. Baste the shrimp with the reserved marinade, then turn and cook for another two minutes, until opaque.

7. Remove from grill.

8. Toss the shredded cabbage with a couple tablespoons of the creamy sauce, and a pinch of salt and pepper. Set aside.

9. Assemble tacos: top a charred corn tortilla with slaw, salsa, and then shrimp. Garnish with cilantro and a drizzle of sauce, and serve with lime wedges. Eat!

• Prep Time: 45 minutes
• Cook Time: 5 minutes
• Method: Grilling

Keywords: Best shrimp taco recipe

The post Hands-Down, These Are the Best Shrimp Tacos of Your Life appeared first on Camille Styles.

The recipe combines rich salmon that’s cooked on a cedar plank with the vibrant flavors of juicy peaches and sweet tomatoes. It’s minimal effort, maximum reward

I could eat salmon every night, so trying out different ways to cook salmon always keeps it varied. This recipe is pretty darn effortless, with a simple salsa and an easy store-bought seasoning blend for the salmon. Read on for exactly how to make this summery dinner.

Ingredients for Grilled Salmon With Peach Salsa

• Salmon fillets. Fresh salmon fillets are essential for grilling. We recommend skinless and boneless fillets for ultimate ease, but any cut of salmon can be used as an alternative.
• Good & Gather Chile Lime Seasoning. This seasoning is a game-changer for salmon. It’s a bit zesty with a kick from the chile. If this hasn’t become one of your pantry staples yet, feel free to sub with chile powder and a squeeze of lime for a similar flavor.
• Cherry Tomatoes. Cherry tomatoes are the easiest way to curate any salsa or pico de Gallo in a pinch. They’re juicy and full of the same tomato flavor we know and love.
• Peaches. I highly recommend stocking your fridge with fresh peaches this summer. They’re the perfect sweet complement to anything savory. If you’re out—don’t fret! Top with any stone fruit you have on hand.
• Green Onions. Always an elite topping that makes everything taste good, green onions add a lovely touch to this salmon recipe.

Tips for Serving

To complement this flavor-filled combination, consider serving it with a side of herbed quinoa or wild rice. The nutty and light texture of quinoa and the variety of flavors in wild rice provide a satisfying contrast to the salmon.

For a lighter side, a simple mixed green salad with a tangy citrus vinaigrette is a great way to add some green to your plate. The crispness of the greens and the zesty dressing beautifully harmonize with the fruity notes of the peach salsa.

How to Grill Salmon

Grilling salmon on a cedar plank is an easy way to infuse this fish with smoky flavors while ensuring it stays tender and moist.

• Soak your cedar plank in water for at least an hour to prevent it from catching fire on the grill.
• Preheat your grill to 400 degrees, place the salmon filets on the cedar plank, drizzle them with olive oil to prevent sticking, and sprinkle your preferred seasonings.
• Carefully place the cedar plank with the salmon over the flames on the grill and let it cook for about 11-13 minutes or until 145 degrees.
• When the salmon has reached temp, remove the plank from the grill carefully and savor the deliciously smoky grilled salmon.

Other Salmon Recipes We Love

Here at Camille Styles, salmon is always a hit. These are a few of our salmon recipes that are sure to make their way into your weekly menu.

Hot Honey Glazed Salmon with A Coconut Crunch

Hot honey on just about anything is insanely delicious, and this salmon with a coconut crunch is no exception.

Slow Baked Citrus Salmon with Fennel & Herbs

This salmon is baked with citrus and herb flavors that create a juicy and flavorful fish.

Roasted Salmon and Spicy Cucumber-Orange Salsa

Salmon and salsa go hand-in-hand. This roasted salmon is another delicious variation of the combination with a cucumber-orange salsa that packs a bit of heat.

Chili-Rubbed Salmon Tacos With Cashew-Broccoli Slaw

I eat these salmon tacos at least once a week, and the cashew-broccoli slaw is a refrigerator staple.

Grilled Salmon with Stone Fruit Salsa

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles

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There’s no better way to kick off summer than firing up the grill and enjoying this delicious chile lime salmon. Paired with a stone fruit salsa, these vibrant flavors will be on repeat all summer.

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Ingredients

Units USM

• 4 salmon fillets
• olive oil
• Good & Gather Chile Lime Seasoning

Peach-Tomato Salsa

• 1 pint cherry tomatoes, halved
• 2 peaches or nectarines, cut into wedges
• olive oil
• salt & pepper
• green onions, sliced on diagonal

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Instructions

1. Soak cedar planks in water for at least an hour.
2. Heat grill to 400 F.
3. Place salmon fillets on a cedar plank, drizzle with olive oil, and season with chile lime seasoning.
4. Place cedar plank over the flame and close the grill. Cook for 11-13 minutes, until fish flakes easily but is still slightly pink in the center.
5. Meanwhile, make peach-tomato salsa by tossing everything together.
6. Remove salmon from grill, transfer to a platter, and top with peach-tomato salsa. Serve!

The post Make This Grilled Salmon With Stone Fruit Salsa for Dinner Tonight appeared first on Camille Styles.

Featured image by Suruchi Avasthi.

The Power of Plant-Based Protein

Through a diet rich in vegetables, legumes, good grains, seeds, and nuts, our bodies will easily get all the amino acids (which form a “complete” protein) it needs. Celebrity nutritionist Kimberly Snyder shared with us all the benefits of a plant-based diet. She also predicts the plant-based way of life will only continue to gain momentum, so the more we know, the better!

While I do incorporate small amounts of meat and fish into my diet a few times a week, many more of our meals these days are getting all their nutrients from plant-based sources.

If you’d like to learn more about the benefits of a plant-based diet, here are a few sources that I’d highly recommend: Forks Over Knives (the film), Eat Vegan Before 6:00, and The Beauty Detox Solution.

There are plenty of accessible foods that can be used to curate delicious high-protein vegetarian meals. Tofu—a soy product—is arguably the most popular source of protein, followed by chickpeas, lentils, quinoa, oatmeal, and a variety of nuts and seeds. Incorporating these ingredients into your weekly meals can help you meet your protein intake through simple, whole foods.

25 High-Protein Vegetarian Meals

Now for the best part: delicious, satisfying high-protein vegetarian meals. These plant-based plates are filled with plenty of protein-packed ingredients that keep things interesting and meat-free. Read on for the best high-protein vegetarian meals for every occasion!

Salads and Sides

Mexican Chopped Salad with Honey-Shallot Vinaigrette

Why We Love It: This is one of my latest recipes, and it might be one of my favorites, too. It combines so many flavors, colors, and textures all in a single bowl. It’s light while still feeling satisfying. The punchy, slightly sweet honey-shallot dressing sends it over the top.

Hero Ingredient: A pinch of chili flakes wraps your entire salad in the perfect amount of heat.

Cumin Chickpea Salad with Mint Chutney

Why We Love It: Vegetarians are likely used to (and admittedly sick of), the fall-back of leaning on beans for protein. And while many restaurant or supermarket salads simply add beans straight from the can, when you’re cooking at home, you have more control over how you build flavor. Case in point, this chickpea salad. The chickpeas are cooked on the stovetop in a mix of ghee, salt, pepper, garam masala, and freshly ground cumin seeds. Expect a burst of flavor in every bite.

Hero Ingredient: A few chopped mint leaves infuse this salad with freshness.

Crispy Roasted Sweet Potatoes With Yogurt, Herbs, & Everything Spice

Why We Love It: I’ll take any excuse I can find to enjoy sweet potatoes for every meal. This crispy, roasted version is the perfect foundation for all your favorite flavor combos, whether you lean savory or sweet. They’re a staple in my dinner rotation: Quick and easy to make—they’re as delicious as they are healthy and loaded with nutrients.

Hero Ingredient: I’ll pick sweet potatoes every time.

Black Lentil Salad with Roasted Vegetables & Goat Cheese

Why We Love It: This unique salad is a rainbow of both bright and muted fall colors. I also love that it utilizes both roasted and fresh veggies. The carrots and Brussels sprouts get coated with a drizzle of olive oil and honey to play up their caramelized sweetness. Toss with sliced red onion and spicy arugula, and you have a dish that’s perfect for any table or appetite.

Hero Ingredient: Crumbled goat cheese adds a creamy element to the salad that’s not to be missed.

Whole Roasted Butternut Squash

Why We Love It: A surprisingly filling dish, it’s creamy, smoky, sweet, and filling enough to have as a whole meal and packs tons of flavor and texture thanks to the toppings. The best part? There’s no peeling the butternut squash. Chop, de-seed, and throw the whole thing in the oven. Brilliant.

Hero Ingredient: When warmer weather starts to find its way out, I want to consume butternut squash on a weekly basis. This dish gets me one step closer to meeting my quota.

Mango & Coconut Soba Noodle Salad

Why We Love It: The combo of mango and coconut may seem a bit out of the ordinary for a soba noodle salad, but believe me: you’re going to be hooked. These fresh, light, and beautiful flavors are too good to be true.

Hero Ingredient: The honey-lime Thai dressing is the perfect balance of sweet and lip-puckeringly sour.

Shredded Kale & Cranberry Salad with Crispy Tofu

Why We Love It: This salad has it all. It’s filling (not something you can say for all salads) and incredibly nourishing. It’s packed with protein, healthy fats, carbs, minerals, and vitamins. Plus, it looks great served at any gathering.

Hero Ingredient: The crispiest tofu takes this from being a potentially boring kale salad to the best. Ever.

Caramelized Onion and Spinach Stuffed Portobello Mushrooms

Why We Love It: This is such a fresh, healthy, and comforting high-protein vegetarian meal that will make even the pickiest meat-eaters obsessed. While stuffed portobello mushrooms have historically been known to lack flavor, these get the next-level treatment. Slowly-cooked caramelized onions and a sprinkling of parm and mozzarella is all it takes.

Hero Ingredient: A splash of vinegar added to your onions as they cook cuts the sweetness and brings a little acidity to the dish that’s wonderfully unexpected.

White Bean & Raddichio Salad

Why We Love It: Raddichio is a seriously underrated salad green. I love that it’s sturdy, colorful, and just a little bit bitter, making it ideal for tossing with creamy cannellini beans and Parmigiano Reggiano. Simple, tasty, and absolutely perfect.

Hero Ingredient: Cannellini beans bring protein to this salad party.

Flatbreads, Toasts, and Pizzas

Vegan Flatbread with Roasted Carrot and Red Pepper Hummus

Why We Love It: My favorite high-protein vegetarian meals are those that let me clean out the fridge and use up my veggies before they go bad. And if they taste delicious and look gorgeous on the plate? Well, that’s just an added bonus. This stunner of a flatbread checks all the boxes on what makes an incredible vegetarian meal. Layers of creamy, vibrant hummus get topped with a few favorite veggies for crunch and texture. It doesn’t get better than that.

Hero Ingredient: When you find a hummus recipe that packs as many veggies as this one does and elevates it with gorgeous flavor, you bookmark it and vow never to let it go.

Healthy Flatbread Pizza with Eggplant and Ricotta

Why We Love It: I can practically smell these delicious veggies through the screen! Layers of eggplant and heirloom tomatoes melt into the ricotta-topped crust and are then topped with an absolutely stunning finish of fresh mint and toasted walnuts. Honey plus a sprinkle of flaky sea salt mark this pizza’s gorgeous closing act.

Hero Ingredient: I’ve loved ricotta for as long as I can remember. A spoonful of its creamy, slightly sweet flavor is pure joy.

Farinata with Caramelized Onions and Pesto

Why We Love It: Part pizza, part flatbread, and with all these veggies packed in, this farinata does it all. The chickpea flour flatbread is topped with jammy caramelized onions and an incredibly flavorful hazelnut-arugula pesto. It’s divine.

Hero Ingredient: Caramelized onions are the elusive, humble, and wonderfully sweet addition that makes any dish or recipe a million times more delicious.

Vegan Pesto

Why We Love It: Though I love a parmesan-flecked pesto, I’ve found myself craving something a little lighter. Good news: Not only is this spin packed with flavor and will prevent a post-pasta nap, but it also boasts an impressive amount of protein. Thanks to the blending of hemp seeds, pine nuts, and nutritional yeast, this is a pesto recipe that’s sure to satisfy.

Hero Ingredient: Nutritional yeast is every vegan’s go-to for packing a recipe with tons of dairy-free, cheesy flavor.

Scrambled Egg and Mushroom Toast

Why We Love It: An egg-and-mushroom toast might not seem like much, but when you give time, attention, and care to each of the individual components of this dish, magic is sure to ensue. And though we’d gladly enjoy a slice for brunch, it’s an ideal breakfast-for-dinner solution that’s a dream for weeknights.

Hero Ingredient: Good, crusty sourdough bread is your best option for topping. Otherwise, spring for your favorite loaf—just be sure you’re reaching for the freshest you can find.

Yogurt Toast with Peanut Butter and Banana

Why We Love It: While a variety of different toasts are trending, this pared-back version still has my heart. A thick, full-fat yogurt makes the topping taste almost custard-like. In many ways, it’s akin to eating a healthier cake for breakfast—with the best frosting to boot.

Hero Ingredient: A drizzle of slightly-warmed peanut butter is always a winner.

Soups

Sweet Potato & Black Bean Chili

Why We Love It: This vegetarian and gluten-free recipe can be easily reheated, is packed with nutrients, fits a variety of dietary needs, and, most importantly, is incredibly delicious.

Hero Ingredient: Beans, beans, the magical fruit…

Coconut Curry Red Lentil Soup

Why We Love It: When all you desire is snuggling up on the couch with a hearty bowl of soup, this recipe has you covered. It’s more than enough to fill you up, thanks to the protein-packed lentils. Oh, and it tastes delicious!

Hero Ingredient: The kale and carrots. They keep this soup feeling like soup (and not like a big bowl of lentils).

Main Dishes

Kitchari

Why We Love It: Apart from kitchari being a stunner of a dish, its blend of warming spices will, without fail, cure what ails you. And as our food editor Suruchi writes, it’s a “bowl that feels like a blanket.” I don’t know about you, but that’s exactly what my cozy season self craves.

Hero Ingredient: A couple tablespoons of ghee gives this virtuous dish the slightest inkling of indulgence.

Crispy Roasted Butternut Squash and Quinoa with Currant Vinaigrette

Why We Love It: This loaded quinoa bowl takes roasted butternut squash to the next level. Our go-to tip for making your squash super crispy? Arrange it in a single, even layer on the sheet pan. If you crowd the pan, your squash will steam instead of roast. It’s the key to making this dish a weeknight showstopper.

Hero Ingredient: Don’t knock currants until you’ve tried them. They’re bright, slightly sour, and will make your mouth pucker—the perfect balance to the sweet squash.

Creamy Vegan Pasta with Tomatoes and Basil

Why We Love It: This pasta is delicious, healthy, and can be easily whipped up in only 15 minutes, saving you any dinnertime stress. What’s more, the creamy walnut sauce can be made and stored in the fridge for up to two weeks, so you’ll always have a tasty option on hand.

Hero Ingredient: There’s nothing quite like the sweet burst of cherry tomatoes cooked on the stovetop.

Pappardelle With Shiitakes, Kale, & Jammy Leeks

Why We Love It: When was the last time you had a truly delicious leek dish? You need to put this one on your list ASAP because it is elite. Nothing beats a high-protein vegetarian meal that includes pasta.

Hero Ingredient: And while leeks are an attention-grabber, it’s the thick, chewy strands of pappardelle that have my heart.

Spicy Peanut Brussels Sprout Tacos

Why We Love It: The Brussels sprouts are the dish’s main focus and get coated in the most delicious mix of spices and sweetness. A drizzle or two of the peanut sauce, and you’ll be coming back for seconds. Maybe even thirds.

Hero Ingredient: Roasted Brussels sprouts elevate these warming, wholesome tacos into an elegant and delicious meal.

Rainbow Grain Bowls

Why We Love It: Fresh, crunchy vegetables, protein-packed maple-tamari tofu, nutty freekeh, and a seriously yummy maple-harissa dressing. These grain bowls epitomize eating the rainbow and are a guaranteed crowd-pleaser.

Hero Ingredient: With so many colorful veggies and components to choose from, naming these bowls’ hero ingredient is a tall order. But I’ll opt for the avocado because nothing matches its addictingly creamy mouthfeel.

Quinoa Bowl With Harissa Roasted Veggies, Avocado, & Fried Egg

Why We Love It: This dish is easy to prep in advance, so you don’t have to worry about throwing it together during a chaotic dinner hour. And isn’t it gorgeous? You’ll be shocked at how filling this vitamin-packed bowl is. It’s as satisfying as it is a breeze to make.

Hero Ingredient: I’m always sliding fried eggs onto my favorite grain and veggies bowls. It’s the secret to keeping things super satisfying.

Sweet Potato Falafel Veggie Burgers

Why We Love It: These homemade, veggie-packed falafel burgers combine so much texture, flavor, and spice for a truly luscious, filling, colorful, and fun dinner. Add a side of sweet potato fries, and you have a real treat.

Hero Ingredient: Panko breadcrumbs add structure and texture to your veggie burger, mimicking meat versions perfectly.

Spring Onion and Goat Cheese Quiche

Why We Love It: This easy stunner of a quiche is the perfect foundational recipe for any and all of your favorite veggies. I love that it wraps nutrient-dense ingredients in parmesan, eggs, milk, and a crispy crust to help you enjoy their vibrant flavor and appeal all the more. While you might already have your favorite, tried-and-true quiche recipe, I encourage you to give this one a spin.

Hero Ingredient: Crumbled goat cheese delivers just the right amount of salty tang.

The post 25 Vegetarian Dinners That Are Packed With Protein appeared first on Camille Styles.

During her week of hosting not one, not two, but three parties, Camille dedicated a weeknight to firing up her favorite pizza oven and churning out delish pies with friends and family. The rosé was poured and the casual but elegant tablescape set the vibes. If you need inspiration for your next summer gathering, a pizza party is it.

Tips for Perfecting Your Pizza

This pizza is the perfect mix of sweet and savory, and it leans on plenty of seasonal, summery flavors to help you get your fix. The pairing of tomato sauce and fresh basil is a fresh classic, but we love that it gets elevated thanks to the shaved truffles and creamy burrata cheese.

Ingredients for This Sausage Burrata Pizza

Camille’s signature pizza crust couldn’t be simpler. It yields four smaller pizzas, so if it’s just you and your partner or a friend, you can store the extra in the freezer or fridge.

The toppings:

• 1/2 cup tomato sauce
• 1/4 cup fresh basil
• 1/4 cup parmesan cheese
• 1/4 cup cooked sausage
• Burrata cheese
• Shaved truffles

For all of Camille’s go-to pizza tools, including her pizza wheel, peel, and everything you need to perfect your pizza, read how she hosts a not-so-perfect (but unbelievably fun) pizza party.

Sausage Burrata Pizza

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• Author: Camille Styles

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Description

This game-changing toppings combo comes courtesy of chef Erind of Il Brutto (our Austin go-to for Italian cuisine and some of the most mind-blowing pizza you’ll ever eat). Enjoy!

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Ingredients

Units USM

For the pizza dough: 

• 1 envelope (2.5 teaspoons) active dry yeast
• 2 cups warm water
• 2 teaspoons sugar
• 1 tablespoons kosher salt
• 2 1/2 cups 00 flour (I use this one)
• 2 1/2 cups bread flour (I use this one)
• 3 tablespoons olive oil, divided

For the toppings: 

• 1/2 cup tomato sauce
• 1/4 cup fresh basil
• 1/4 cup parmesan cheese
• 1/4 cup cooked sausage
• Burrata cheese
• Shaved truffles

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Instructions

1. In the bowl of an electric mixer fitted with the dough hook, stir yeast into warm water with sugar. Let it sit undisturbed. After 5 minutes, you should see some bubbles form.
2. Stir in salt and 1 tablespoon of olive oil. Add both flours, a little at a time, stirring at low speed for about 4 minutes, until the dough forms a rough ball and pulls away from the sides of the mixing bowl. You may need to add a little more flour (if it’s too sticky) or water (if it looks dry). Let the dough rest in the bowl for 15 minutes. (It should still be fairly soft at this point.)
3. Remove dough from bowl and divide into 4 pieces. (If you want bigger pizzas, divide into 3; if you want smaller pizzas, divide into 5.) Gently round each piece into a ball and brush or rub with olive oil. Place each into a zippered plastic storage bag and drizzle the remaining olive oil over each ball, and seal the bags closed. Let balls sit for at least 1 hour, or (even better) refrigerate them overnight. Sitting overnight gives the dough more flavor.
4. If you’ve refrigerated your dough, it’s very important that you take it out of the fridge for at least 1 hour before making pizzas. You can also freeze the dough for up to 3 months. Plan ahead to let the dough fully thaw and come to room temperature before stretching.
5. To stretch the pizza dough, dust the dough, your hands, and your work surface liberally with flour. Press your fingers into the center of a dough ball and extend outward to shape it into a small disk. Continue to press your fingers and palm down on the center of the dough while turning with your other hand, pushing out the dough from the center but maintaining an airy rim around the perimeter. Add more flour if it starts to get sticky.
6. You’re done stretching the dough when it’s thin in the middle and has a nice crust on the edges. Then, you’re ready to proceed with any pizza recipe.
7. For the sausage burrata pizza, cook the pizza with all ingredients except burrata cheese and truffle. Once cooked, add burrata, grate your truffle, and enjoy!

The post Every Standout Summer Dinner Needs This Sausage Burrata Pizza appeared first on Camille Styles.