This is an easy way to make vegetarian cauliflower bolognese! You will not miss the meat, promise! It’s delicious and good for you!

Italian cuisine and pasta is the way to my heart! Whats better than a good bowl of hot steaming spaghetti with one of my favorite sauces. Even my boyfriend likes my cauliflower bolognese. The first time I made him these, he haven’t even noticed that there was no meat, and he loves meat dearly!

My vegetarian cauliflower Bolognese is loaded with veggies, making it a perfectly healthy dinner! To replace the meat, I used a mixture of mushrooms, cauliflower, fresh rosemary and Italian spices.

Benefits of Cauliflower

Have you tried cauliflower in bolognese sauce yet? This under-rated vegetable has so much to offer!

There are a lot of benefits of eating cauliflower. Cauliflower is loaded with nutrients. 100g of raw cauliflower provides 75% of the daily minimum of Vitamin C. It’s also needed for DNA repair and the production of both collagen and serotonin. Serotonin promotes happiness and healthy sleep. Cauliflower also has a lot of vitamin K which is required for bone formation. It also has smaller amounts of other important nutritions like vitamin B, phosphorus, magnesium and potassium.

There is eve a research that suggests that compounds in cauliflower could help keep cancer from developing in the first place. Cauliflower is part of the crucifer family, like Brussel sprouts and broccoli. Eating cruciferous vegetables has been linked to lower risk of heart deceases and cancer.

Since cauliflower is extremely versatile, it’s a great low carb alternative to grains and legumes. I love to use cauliflower instead of rice or in a pizza crust for example.

A few notes you look after when making this vegetarian cauliflower bolognese

I would recommend using a high speed blender, to get the mushrooms and cauliflower as little as possible. If the cauliflower pieces are too big they could taste like horseradish (my opinion) while eating it.

If the pasta sauce is too dry after adding the pasta, parmesan cheese and the pasta cooking liquid, I would recommend adding some more pasta water until you has a sauce like consistency.

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Love, Antonia

Cauliflower Bolognese

5 from 32 votes

Recipe by Antonia Course: Main Course, PastaCuisine: healthy, Italian, vegetarian

Servings

6

Prep time

1

hour 

Cooking time

45

minutes

Calories

556

kcal

This is an easy way to make vegetarian bolognese sauce! You will not miss the meat, promise! It's delicious and good for you! Made with cauliflower and mushrooms.

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Ingredients

• 400 g 400 mushrooms

• 1 kg 1 head of cauliflower

• 60 ml 60 olive oil extra virgin

• 4 tbsp 4 butter

• 1 1 onion large, chopped

• 5 5 garlic cloves minced

• 1 tbsp 1 dried tomato flakes

• 2 tbsp 2 dried italian herbs

• 2 tbsp 2 rosemary fresh, finely chopped

• 75 g 75 tomato paste

• 1 jar 1 tomato sugo sauce 350g

• 1 jar 1 crushed tomato 300g

• 400 g 400 pasta uncooked

• 60 60 parmesan grated

Directions

• One after the other pulse first the mushrooms until finely chopped, remove into a small bowl, wipe the food processor clean and then pulse the cauliflower. Depending on your blender I would recommend working in smaller batches until its finely chopped and the size of a rice grain. Put aside into a medium bowl.
• Heat 1/4 cup of oil plus 2 tbsp of butter in a large pot. Over medium high heat, ddd mushrooms and cook until golden brown, stirring occasionally for about 4-6 minutes. Add the finely chopped onion and 2 tbsp oil. Cook until onion is very soft and golden, 6-8 minutes. Add garlic, dried tomato flakes, italian herbs and rosemary, cook until garlic is softened and fragrant about 2-3 minutes. Add tomato paste and cook until slightly darkened, about 2 minutes. Add the tomato sugo and the crushed tomatoes and cook until it thickens, 2-3 minutes. Add cauliflower and cook until it's slightly cooked down and slightly sticking to the pot, about 6-8 minutes. Season with salt and set aside.
• Now cook pasta, following the package directions, until almost al dente, 1 minute short. Save 250ml of pasta cooking liquid.
• Transfer pasta to the pot with the sauce. Ad the grated parmesan, remaining 2 tbsp of melted butter and 200 ml of the pasta cooking liquid. Cook on medium high heat, stirring until everything is good combined, until pasta is al dente and sauce is clinging to the pasta. about 3 minutes. If needed season with salt and pepper.

Equipment

• high speed blender

Nutrition Facts

• Calories: 556kcal
• Carbohydrates: 74g
• Protein: 20g
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 27mg
• Sodium: 982mg
• Potassium: 1463mg
• Fiber: 10g
• Sugar: 14g
• Vitamin A: 1045IU
• Vitamin C: 95mg
• Calcium: 236mg
• Iron: 5mg

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The post Vegetarian Cauliflower Bolognese appeared first on Two Sisters Living Life.

You will be in love with this easy and healthy celery soup! It’s delicious, comforting and fast to make! And vegan too! If you want your celery soup to be more creamy, you can add heavy cream or cashews!

Did you know that celery has a lot of health benefits? Yep, Celery fights inflammation, lowers cholesterol, lowers blood pressure and is super high in antioxidants. And there are a lot more!

Homemade sourdough bread croutons

I loooooove to serve my celery soup with homemade sourdough bread croutons! Following is how I always made them. It’s really simple, you just need 3 ingredients:

•sourdough bread, at least a day old, cut into, cut into cubes
•basil pesto to your tasting
•olive oil

Combine bread cubes, pesto and olive oil until evenly combined. Spread out onto a parchment covered baking sheet. Bake at 190°C for 15-20 minutes until crispy. Turn halfway through!

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

Easy Celery Soup

5 from 11 votes

Recipe by Antonia Course: Breakfast, brunch, easy to make, Soup, starterCuisine: healthy

Servings

4

Prep time

20

minutes

Cooking time

25

minutes

Calories

305

kcal

You will be in love with this easy and healthy celery soup! It's delicious, comforting and fast to make! And vegan!

Cook Mode

Keep the screen of your device on

Ingredients

• 250 g 250 celery

• 2 2 small potatoes

• 1 1 onion

• 1 1 spring onion

• 110 g 110 butter or vegan butter

• 800 ml 800 vegetable broth

• 1/4 cup 1/4 dill fresh or frozen

• 1/2 cup 1/2 heavy cream (optional) or replace with 1/2 cup cashews to make it vegan

Directions

• Combine finley chopped celery, roughly chopped potato, chopped spring onion and butter in a pot over medium heat, season with salt and cook, stirring until onion is tender, 8-10 minutes.
• Add vegetable broth and bring to a roiling boil, turn heat down and simmer until potatoes are tender, for 8-10 minutes.
• Turn the heat off, and blend the soup with 1/4 cup dill. If you want it creamier just add 1/2 cup heavy cream or add 1/2 cashews at the beginnig with the potatoes, but you don't need to! It's really delicious without it too!

Notes

• If you add cashews to the potatoes, add some lemons juice, for the taste

Nutrition Facts

• Calories: 305kcal
• Carbohydrates: 24g
• Protein: 3g
• Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 59mg
• Sodium: 1069mg
• Potassium: 709mg
• Fiber: 3g
• Sugar: 5g
• Vitamin A: 1650IU
• Vitamin C: 16mg
• Calcium: 55mg
• Iron: 1mg

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Festive pumpkin risotto with pomegranate seeds and feta crumbs is the perfect recipe when you are looking for a special vegetarian Christmas dinner idea or maybe that perfect Thanksgiving side. It’s easy to make and very creamy and decadent. Its the best risotto you will ever taste and your guests will be impressed immensely by the beautiful presentation. I just say holiday main course .

Since it’s already the end of November and enough cold outside that I can pretend that Christmas is around the corner, I’m looking for that perfect recipe which could impress my people during the holidays.

I’m pinteresting a looot. But nothing would inspire me and I’m just out of ideas. Nothing speaks to my foodie soul. It’s all just a big uninterested mess. I want to scream in my pillow for being angry with myself and my big uncreative blocked mind. Do you know that state when you have to come up with a glorious idea but nothing will come to your mind? Well, that state is awful .

Festive Pumpkin Risotto with pomegranate seeds- a vision for that single perfect evening

Thank God these kind of creative block won’t last and after a fitful night “THE” perfect Christmas Dinner Idea came to my mind. Imagine you have a bunch of different people at your Christmas Dinner table. Some are vegetarians but most of them are your “we-eat-everything-as-long-as-it-is-impressive” kind of people.

I enter the room with a beautiful tray full of gorgeous baked squash halves. But that’s not the end. Nooooo!!! Those delicious halves are filled with the most delightful and creamiest pumpkin risotto your guests will ever have tasted. The risotto is a delicious dream of perfectly cooked rice – Al dente of course! A Rich creaminess, a light buttery flavour, a hint of parmesan, the nutty flavour of the pumpkin and the spicy roasted pumpkin seeds and , to top that firework of flavour, the tangy sweet taste of pomegranate seeds. BAM!!!! Now if that’s not the highest level of culinary easy creativity I don’t know anything anymore.

What is Important to get that special Christmas dinner or Festive Side done right

Here are some tips for you to get everything done on time and without greater disturbances or accidents.

• I recommend to use acorn squash or hokkaido for the risotto. They are great in taste.
• The acorn squash has a very hard skin, so please be careful when cutting them in half.
• whole out the squash until the edge is about 2 cm thick.
• The pulled out pumpkin meat needs to be free of the seeds.
• Reserve everything of the meat for the risotto.
• I start first with the baked pumpkin, the spicy roasted pumpkin seeds and the caramelised pumpkin seeds.

Almost done here, promised !

• When I start to cook my festive Pumpkin Risotto with pomegranate seeds, it’s Important that I stay with it most of the time. It gets easily burned.
• All the Ingredients need to be prepared in advance and in hand reach.
• Cook on low heat.
• I don’t add all of the soup at once. I add some of the soup and let it get soaked by the risotto and then I add some more soup and let it get soaked again and so on.
• Yes you definitely need all that butter, cream and parmesan cheese. Be my guest to add more cheese if you feel like it.
• The vegetable soup is an about thing. Maybe your risotto rice brand will need more or less soup then I wrote in my recipe. When the rice is AL DENTE, the Risotto is ready for the finishing.
• Don’t forget those Pomegranate seeds. They take that risotto from an local hero to world rock legend.
• Its about half a pomegranate you will need. Make a flavoured water with the rest of the seeds for example.

A perfect add on if you want that vegetarian Christmas recipe to be NON-Vegetarian

The perfect add on ,in my opinion, are some fresh tiger prawns grilled in a pan with some butter, salt, some smashed garlic for the taste and some added vermouth. Nothing can beat that

I truly hope that you’ll enjoy that delicious and festive vegetarian pumpkin risotto with pomegranate seeds, feta crumbs and spicy pumpkin seeds as much as my family and I did. It’s a dish which should be enjoyed with good friends and family and a cold drink <3

Comforting warm hugs

Nina

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Festive vegetarian pumpkin risotto with pomegranate seeds and feta crumbs

0 from 0 votes

Recipe by Nina Course: christmas main course, holiday main course, Main Course, Side DishCuisine: Italian

Servings

4

Prep time

20

minutes

Cooking time

30

minutes

Calories

998

kcal

This is a delicious and festive recipe for a creamy and flavourful pumpkin risotto with pomegranate seeds and feta served in baked pumpkin halves. Its the perfect vegetarian main dish recipe for a special evening like christmas or a perfect side for thangskiving.

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Ingredients

• Baked pumpkin halves

• 2 900g 2 hokkaido or acorn squash cut in halve and wholed out so that the pumpkin walls are only 1,5 cm thick

• 2 tbsp 2 olive oi

• 2 tsp 2 salt

• spicy roasted pumpkin seeds

• 75 g 75 crushed pumpkin seeds

• 1/2 tsp 1/2 salt

• 1/4 tsp 1/4 chili flakes

• Spicy caramelized pumpkin seeds

• 1 tbsp 1 brown sugar

• Pumpkin risotto

• 150 g 150 shalots minced

• 350 g 350 risotto rice

• 2 tbsp 2 olive oil

• 100 ml 100 white wine

• 1,1 litre 1,1 vegetable stock maybe a little more or less depending on the rice

• 1/4 tsp 1/4 dried chili flakes

• 50 g 50 butter

• 200 ml 200 cream

• 1/4 tsp 1/4 ground nutmeg

• 100 g 100 parmesan cheese grated

• 50 g 50 feta cheese grumbs

• 5 tbsp 5 pomegranate seeds should be about 1/2 a pomegranate

Directions

• Baked Pumpkin Halves
• Preheat the oven to 190°celsius or 390° Fahrenheit.Level the bottom and the top of every pumpkin. So that the pumpkin halves wont roll off your plate later on.Cut the pumpkins in half and ged rid of the seeds.Whole out the pumpkins until the edged are 2cm thick.IMPORTANT: Keep the wholed out pumpkin meat for the risotto.Coat the oumokin halves inside and outside with olive oil and salt gerously.Bake with cut side down on a baking sheet for 20 minutes.Let cool before turning them.

  • 

• Spicy Roasted Pumpkin Seeds
• Mix all ingredients together and roast the seeds on medium high heat under constant stiring for about 8 minutes or until they start to smell. Mix 2/3 of the mixture under the ready to eat risotto. Reserve 1/3 for the caramelizing
• Spicy Caramelized Pumpkin Seeds
• Mix the rest of the already roasted pumpkin seeds with the sugar and caramelize it for about 5-8 minutes.Spread everything onto a baking sheet and let cool completely.

  • 

• Creamy Pumpkin Risotto
• Start with cooking the minced shalots without coloring in some olive oil for about 5 minutes until they are tender. Medium to low heat.Add the risotto rice and fry for another 5 mintues under constant stirring.Rice wil start to release his flavour and start to smell. Add the white wine and stir until the alcohol is vaporized and the rice has soaked up the liquid.Add 300ml vegetable stock to the rice and let it cook until the liquid is almost gone.Important: During the cooking you have to stay with the risotto and stir it every so often. The risotto gets burned fast.Add the next 300 ml of vegetable stock and the minced wholed out pumpkin meat.Stir everything and let the liquid get soaked up.Repeat the process of adding soup until the rice is al Dente. Means firm to the bite.Add the butter, cream, grated parmesan and roasted pumpkin seeds and mix everything thorougly.Season with some more salt and ground nutmeg.Mix about 4 tbsp of the pomagranate seeds under the risotto.Fill the risotto into the baked pumpkin halves and top with some more pomegranate seeds, the feta grumbs and the spicy caramelized pumpkin seeds.

  • 

Nutrition Facts

• Calories: 998kcal
• Carbohydrates: 85g
• Protein: 24g
• Fat: 62g
• Saturated Fat: 28g
• Cholesterol: 124mg
• Sodium: 2118mg
• Potassium: 418mg
• Fiber: 5g
• Sugar: 7g
• Vitamin A: 1370IU
• Vitamin C: 4mg
• Calcium: 419mg
• Iron: 6mg

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You may be interested in our delicious recipe for Cinnamon Brioche Rolls with Pumpkin Pecan Filling.

The post Festive Pumpkin Risotto with Pomegranate Seeds and Feta Crumbs appeared first on Two Sisters Living Life.