Cozy bowl at its best!
It’s not officially fall but I’m all about comforting meals these days, think pumpkin, carbs, and soups. Basically, food that warms you up. I guess seeing all the fall recipes all over Pinterest puts you in the mood like nothing else.
What we have here are caramelized Belgian endives served with a one-pot pumpkin pasta, and topped with roasted almonds, basil, and scrambled vegan blue cheese.
First, endives are cooked in orange juice and maple syrup to balance with their natural bitterness. I also used a pinch of nutmeg and ground black pepper to enhance the flavors. You can cook the endives whole like I did, or cut them in half lengthwise to reduce cooking time. I went with whole because 1) it saves time 2) they hold better and 3) the inside becomes super soft. But I have to agree halves would look better though, anyway, your choice!
Once tender, we let them caramelize. Natural sugars in the orange juice will do their job and the endives will take a golden brown color.
Did you know Belgian endives are not only low in calorie and carbs, but also rich in fiber and in vitamin C?
The 1-pot pumpkin pasta is SO damn easy. It requires only 6 ingredients and is ready in 10 minutes.
It relies on pumpkin puree, garlic, chili, salt, and coconut milk for the creaminess. Bring everything to a boil, add the pasta, stir, and it’s ready. Since we are not draining the pasta after cooking, we are using less liquid, which means you have to keep an eye on it and make sure to stir regularly to prevent sticking.
Next comes the toppings: roasted almonds (Marcona are my favorites!), fresh basil and finally scrambled blue cheese to balance out the sweet and slightly bitter flavors of the endives. You can use vegan parmesan or store-bought vegan cheese if you don’t have blue cheese on hand.
This meal screams fall, it’s deliciously comforting, so easy to prepare and it has a rustic vibe to it (is that even a thing?).
Let me know in the comments if you try this recipe!
- 1 tbsp oil
- 3 shallots, minced
- 6 Belgian endives
- 1 cup orange juice
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1/8 tsp ground black pepper
- a pinch of nutmeg
- optional toppings: roasted almonds, vegan blue cheese, fresh basil
1-Pot Pumpkin Pasta
- 7 ounces gluten-free spaghetti
- 1/2 cup pumpkin puree
- 1 cup full-fat coconut milk
- 1 clove of garlic, minced
- 1/4 tsp ground chili
- 1/4 tsp salt
- 1 and 1/2 cup water (or low-sodium vegetable broth)
- Heat the oil in a large skillet over medium heat. Add shallots and cook 3-5 minutes, or until they start to turn golden brown.
- Rinse the endives, remove the outer leaves and trim the bottom. Add to the skillet and brown for 1-2 minutes, flipping them once.
- Pour in the orange juice, maple syrup, soy sauce, black pepper, and nutmeg. Bring the heat to high and cover with a lid. Cook for about 30 minutes.
- Once your endives are tender, and you can pierce them easily with a knife, take the lid off and let the remaining liquid evaporate. When no liquid remains, continue cooking until they caramelize, turning them regularly to brown evenly.
- Serve with pumpkin pasta, roasted almonds, and crumbled cheese.
1-Pot Pumpkin Pasta
- In a large saucepan, combine the pumpkin puree, coconut milk, garlic, chili, salt, and water. Bring to a simmer over medium heat. Add spaghetti and cook for 8-9 minutes (or less, depending on which pasta you are using), stirring regularly to prevent sticking. Watch carefully as the liquid will thicken quickly. Taste and adjust seasonings if needed.
- Serving Size: 1
- Calories: 305
- Sugar: 10.2g
- Fat: 8.3g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 10.3g