Vegan Curry for a Crowd

Originally posted 4/25/19

Ingredients (Time: 1 hour; Yield: 8 servings)

2 cups split red lentils (or lentils of your choice)

1 sweet potato, cubed

2 cups of cauliflower florets

1 onion, diced

1 cup carrots, diced

2 cups tomato puree OR 1 quart vegetable broth

1 cup diced tomatoes

1 tablespoon EACH: garam masala, curry powder, chili garlic sauce, ginger garlic paste

***If you do not have chili garlic sauce or ginger garlic paste, please feel free to substitute crushed red pepper flakes or sriracha, garlic, and ginger in whatever quantities you prefer!

1 teaspoon EACH: ground turmeric, cumin, chili powder, salt, sugar

1 can coconut milk


Step 0.5: Preheat your oven to 350 degrees, line a baking sheet with aluminum foil.

Step 1: Prep your veggies.

Step 2: Place your cauliflower and sweet potato onto your baking sheet. Drizzle with olive oil, salt and pepper, and place in the oven to roast for about 30 minutes, or until the cauliflower is lightly golden and the sweet potatoes are soft.

Step 3: In a very large pan, saute your onions and carrots in vegetable oil on medium heat until the onions are just starting to brown.

Step 4: Add your spices to your onions and carrots and stir, cooking for 1-2 minutes, just to toast the spices.

Step 5: Add your lentils, tomato puree (or veggie broth), and diced tomatoes and stir to combine. Simmer the mixture for 20 minutes, or until lentils are cooked through.

Step 6: Add your coconut milk and stir to combine. Simmer 1-2 minutes.

Step 7: Add your roasted cauliflower and sweet potatoes, and stir.

Step 8: Serve warm over rice or with toasted naan. This is SO good! It's warm and savory and filling! This is also delicious as leftovers, it reheats very well and the flavors only get better! Curry also freezes well, so this meal is fantastic for meal-prepping.

Easy Weeknight Stir-Fry

Originally posted 3/29/19

Ingredients (Yield: 2-3 servings)

4 cups TOTAL of chopped/sliced veggies, per preference. I used onions, broccoli, and carrots. Peppers, mushrooms, or pea pods would also be great choices.

1 15oz can of chickpeas, drained and rinsed.

Vegetable oil

2 servings of rice, pasta, or another carbohydrate

2 eggs, optional

For The Sauce

2 tablespoons of reduced sodium soy sauce

2 tablespoons of lemon juice (could also use lime juice or orange juice)

1 teaspoon of barbecue sauce

1-2 tablespoons brown sugar, to taste

1/2 teaspoons ground ginger

2 teaspoons minced garlic

1 tablespoon chili garlic sauce (optional)

Crushed red pepper, to taste


Step 1: Prep your veggies and chickpeas and place them in a large pan on medium-high heat with a couple tablespoons of oil. Cover and cook for 5 minutes, than uncover and cook until starting to brown.

Step 1.5: Cook your rice or pasta per package instructions.

Step 2: While your veggies and chickpeas are cooking, mix together all of the sauce ingredients until the sugar is dissolved.

Step 3: Add the sauce to your pan of veggies and chickpeas, and stir to coat. Continue to cook until sauce has reduced and is slightly syrupy.

Step 3.5: While this is happening, you can fry or scramble your eggs.

Step 4: Prepare your plate or bowl! Rice, then stir-fry, then an egg on top!

Cayenne-Fried Pineapple

Originally posted 3/21/19

Ingredients (Yield: 10-12 pieces)

1 fresh, ripe pineapple

A few tablespoons canola oil or another flavorless cooking oil

Salt, sugar, and cayenne, to taste


Step 1: Slice your pineapple into long spears. There are lots of tutorials for slicing up pineapple online, and I'm never really sure if I'm doing it right. I get between 10-12 strips per pineapple.

Step 2: Heat up enough oil over medium-high in the bottom of a pan to just cover the bottom.

Step 3: Lay your pineapple spears into the bottom of the pan on one side. Sprinkle with salt, sugar, and a little bit of a cayenne.

Step 4: Cook for ~4 minutes per side, or until a golden brown color starts to develop. As you flip, you can choose to sprinkle with more sugar, salt, and cayenne if you wish. I use a set of tongs to turn my pineapples, but a fork or spatula would work too.

Step 5: Remove your pineapples from the heat. These are great served hot, warm, or cold! Store in the fridge for up to one week. I like mine hot with a scoop of vanilla greek yogurt on top.

Broccoli Cheese Soup

Originally posted 2/6/19

Ingredients (yield: ~4 servings)

1 tablespoon butter

1 cup onion, diced

1 cup carrots, diced (I used petite baby carrots)

1 teaspoon minced garlic (~1 clove)

3 tablespoons butter

3 tablespoons flour

1 head of broccoli, cut into bite-sized florets (2-3 cups of florets)

2 cups milk (I used 1%. A milk with a higher fat content will make a creamier soup)

2 cups broth or stock (I used homemade, no salt added, veggie broth)

1 and 1/2 cups shredded cheddar cheese

Salt, pepper, cayenne, garlic powder, oregano, and thyme to taste


Step 0.5: Prep all of your vegetables and pre-measure your liquid ingredients.

Step 1: Saute the onions and carrots in butter over medium-low in a shallow pan until they are softened and the onions are translucent. Add the garlic and cook for 2 minutes more, then remove from heat and set aside.

Step 2: While the onions and carrots are cooking, in your large soup pot, melt 3 tablespoons of butter over medium heat. Add 3 tablespoons of flour and stir to combine. Cook until the flour is golden brown and smells nutty.

Step 3: Add one cup of the veggie broth and stir to combine until smooth. Add the second cup and repeat. Cook over medium low, stirring frequently, until mixture begins to thicken. 

Step 4: Add 1 cup of milk and stir to combine. Add the onion and carrot mixture, the broccoli, and the other cup of milk. Add your seasonings and stir to combine. Cover the pot and simmer (but do not boil) for 20 minutes, stirring occasionally

Step 5: Add the shredded cheese, a handful at a time, stirring in between each handful to make sure the cheese is thoroughly melted. Taste and adjust seasonings.

Step 6: Serve hot!

Double Chocolate Banana Waffles

Originally posted 1/23/19

Ingredients: (yield: 10-12 waffles)

Per my mix's instructions for making 10-12 waffles: 2 cups pancake mix, 1 and 1/4 cup water, 1/4 cup vegetable oil, and 1 egg. Feel free to follow these measurements for your own waffle mix, or use the directions on your box.

1/4 cup cocoa powder

1 banana, mashed

1 pinch of salt

1 Hershey bar, chopped


Step 1. Mix all ingredients together in a mixing bowl until combined. Allow mixture to sit undisturbed for the amount of time it takes for your waffle iron to heat up.

Step 2: Using a 1/3 cup scoop (or whichever size works best for your waffle maker), prepare waffles according to your waffle maker. For best results, I had mine on medium heat and cooked my waffles for 2 minutes and 30 seconds.

Step 3: Enjoy your waffles warm with strawberries like we did, with sliced bananas, or with any other topping. These are excellent with a small spread of nutella on them. These waffles freeze well and reheat well in the oven.

Pumpkin Oatmeal Bake

Originally posted 10/21/18

Ingredients (6 servings)

2 cups old-fashioned oats

1 cup nuts of choice (I used walnuts)

1/4 teaspoon of nutmeg

2 teaspoons cinnamon

1 pinch of salt

1 cup pumpkin puree

1 cup of milk of choice (I used coconut milk)

2 teaspoons vanilla

1 egg (or egg substitute)

1/3 cup of brown sugar

Brown sugar

Oil or cooking spray


Step 0.5: Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan.

Step 1: Combine your oats, nuts, cinnamon, nutmeg, and salt in a bowl.

Step 2: Add in your pumpkin, milk, vanilla, egg, and maple syrup and stir until well-combined.

Step 3: Pour the oatmeal mixture into the greased loaf pan and spread evenly. Sprinkle the top with more brown sugar, if desired.

Step 4: Bake for 25-35 minutes, or until the edges begin to pull away from the sides of the pan and the top looks mostly dry.

Step 5: Let cool slightly and serve warm! This easily stores in the fridge or freezer and can be reheated in the oven or in the microwave!



Toasted Orzo

Originally posted 10/10/18

Ingredients (Yield: 2 servings)

3/4 cup of uncooked orzo

1 teaspoon of butter

1 and 1/2 cup of water OR 1 and 1/2 cup of low-sodium vegetable or chicken broth

Salt and pepper, to taste


Step 1: Melt your butter over medium heat in a pan

Step 2: Add your orzo to the melted butter and stir to coat

Step 3: Cook the orzo for 2-4 minutes, or until it is toasted and golden brown. Watch carefully, this process can happen quickly

Step 4: Add your water or broth to the pan, and stir. Turn heat down to a simmer

Step 5: Cook for about 10 minutes, stirring occasionally, until orzo is cooked to al dente and nearly all of the liquid is gone.

Step 6: Add salt and pepper to taste and serve hot! Enjoy!

Homemade Popcorn

Originally posted 9/12/18

Ingredients (Yield: 7 cups of popped corn, or about 3 servings)

1-2 tablespoons of coconut oil, plus a little extra

1/4 cup of unpopped popcorn kernels


Spices! Garlic powder, cayenne, cinnamon...the possibilities are endless!

Required: Large, deep pot with a lid that fits!


Step 1: Melt the coconut oil in your pot over medium heat. I like using coconut oil for this because it melts really smoothly and has a really pleasant but mild taste. You can also use canola, peanut, corn, or vegetable oil.

Step 2: Once your oil is melted, place your popcorn kernels into your pot and cover with the lid. Continue to heat over medium heat, shaking the pot occasionally. I recommend staying in the kitchen near the pot while this is happening. Eventually, the kernels will start to pop!

Step 3: Continue to heat while kernels are popping, shaking the pot every few seconds. Keep the lid on! If there is a "steam vent" of any kind on your pot lid (typically a small hole, like my lid), keep that vent pointed AWAY from your body and keep your hands out of the way. You do not want to get burned!

Step 4: When the popping slows to nearly a complete stop, pay attention. Keep shaking the pan and heating until you don't hear any pops at all for about 5 seconds, then remove the pan from the heat. Keep the lid on, just in case any straggling kernels decide to pop.

Step 5: Add a bit more coconut oil (maybe 1-2 teaspoons) and a few shakes of salt and the seasonings of your choice to your pot. Replace the lid, and shake the pot to coat the popcorn in the spices and melt the coconut oil.

Step 6: Cool slightly and serve hot! This is a super fantastic movie snack!


Originally posted 9/5/18

Ingredients (yield: 2 servings)

1 (15oz) can diced tomatoes

1/2 of an onion, diced

1 sweet bell pepper, deseeded and diced

1 clove of garlic, minced

Vegetable oil

Salt, pepper, to taste

My spices: paprika, turmeric, curry powder, ginger, crushed red pepper flakes

4 eggs

2 pieces of naan or pita bread

Avocado or feta cheese


Step 1: Heat a small amount of vegetable oil in a large, shallow frying pan. Add onion and saute until translucent.

Step 2: Add minced garlic, salt, pepper, and spices, and cook for 2 minutes more, or until fragrant.

Step 3: Add the can of diced tomatoes and stir to combine. Cover your pan and cook on medium-low for 7-9 minutes.

Step 4: Make 4 "wells" in the tomato mixture with a spoon or spatula.

Step 5: Crack 1 egg into each of the wells. Cover the pan and cook 2-3 minutes, or until eggs are white on top and only jiggle a little bit.

Step 6: Remove pan from heat. Scoop 2 eggs and half of the tomato mixture into two bowls. Sprinkle with feta cheese or diced avocado and serve with toasted naan bread on the side.

Chickpea Noodle Soup

Originally posted 2/21/18

Ingredients (Yield: 4 servings)

1/2 of an onion, diced

1/2 cup diced carrots

1/2 of a sweet potato, diced

1 can of chickpeas, rinsed and drained

1 teaspoon of vegetable oil

1 quart (4 cups) of vegetable broth or stock

1 cup of uncooked pasta (I'm using whole wheat Rotini)

Seasonings: Salt, pepper, garlic powder, basil, thyme, or whatever you want to use.


Step 1: Dice your vegetables. I tried to aim to make all of the vegetable pieces roughly the same size as the chickpeas I was using, for uniformity's sake.

Step 2: Heat up your oil in a soup pot or other large pot. Saute your onions and carrots until the onions are translucent.

Step 3: Add your broth, sweet potatoes, chickpeas, and some seasonings to the pot. Bring to a boil, cover, and let cook for 10 minutes, or until sweet potatoes are tender.

Step 4: Add your pasta and cook uncovered for another 8-10 minutes, or until the pasta is al dente. The number of minutes exactly will depend on the type of pasta you chose. Adjust seasonings to taste.

Step 5: Serve hot!

Apple Cinnamon Scones

Originally posted 2/8/18

Ingredients (Yield: 8 scones)

1 apple, any variety

1 ½ cups flour

¾ cup old fashioned oats (not instant oatmeal)

⅓ cup brown sugar

1 ½ teaspoons baking powder

1/4 teaspoon of salt

2 teaspoons of cinnamon

1 stick of butter, chilled

½ cup milk, any variety

1 teaspoon of vanilla


Step 0.5: Preheat your oven to 375F. Clean off your counter-top well. Line a cookie sheet with aluminum foil.

Step 1: Dice your apple into small pieces, removing the core, stem, and seeds. Set aside.

Step 2: Mix your flour, baking powder, brown sugar, cinnamon, salt, and oats together in a large bowl.

Step 3. Cut the stick of butter into small pieces. Using your fingers, rub the butter into the dough until there are no large butter chunks and the dry ingredients have a coarse consistency.

Step 4: Using your hands, combine the milk, vanilla, and sliced apples with your dry ingredients until a sticky dough forms. Shape the dough into a ball.

Step 5: Sprinkle flour on your clean countertop. Using floured hands, dump your dough onto the counter top and shape it into a flat round, about one inch thick. 

Step 6: Using a knife, slice the dough into 8 triangles. If the dough sticks, you can dip your knife in flour.

Step 7: Arrange the scones on your lined baking sheet. Bake for 20-25 minutes, or until golden brown.

Step 8. Cool the scones slightly or all the way before eating. Store in an airtight container, and eat within 3-4 days of making them.

Savory Roasted Sweet Potatoes

Originally posted 2/2/18

Ingredients (Yield: 2 servings)

1 large sweet potato

2-3 tablespoons of vegetable oil

1/2 teaspoon of salt

1/2 teaspoon of black pepper

1/2 teaspoon of paprika

1/2 teaspoon of garlic powder

2-3 shakes of cayenne, or to taste


Step 0.5: Preheat your oven to 375 degrees Fahrenheit.

Step 1: Slice your sweet potato into bite sized cubes.

Step 2: Place your sweet potatoes into a bowl with all of the other ingredients on the list, and stir to coat the potatoes evenly in the oil and spices.

Step 3: Lay the sweet potatoes out on a lined baking sheet in a single layer.

Step 4: Bake the sweet potatoes for 25-35 minutes, or until they are tender with browning edges.

Step 5: Cool slightly and serve hot! With this recipe, I love to make sweet potato "bowls" for dinner with spinach, feta, craisins, walnuts, and crumbled black bean burgers.

Nutella Twist Bread

Originally posted 12/13/17

Ingredients (Yield: 1 large loaf)

1 cup of Very Warm Water (Warm to the touch, but not so hot that it burns you)

2 and 1/4 teaspoons of yeast

2 teaspoons of sugar

1 teaspoon of salt

1 tablespoon oil

1 egg

2 and 1/4 cups of flour, plus extra

1/2 cup of nutella


Step 1: Add your water, yeast, and sugar to a large mixing bowl. Stir briefly, then let sit for 10 minutes, or until the yeast "blooms".

Step 2: Add your oil, salt, and egg. Mix well.

Step 3: Add 1 cup of your flour and stir. Add the second cup of flour and stir.

Step 4: Add your last 1/4 cup of flour and knead the dough with your hands until it is smooth and elastic. If your dough is too sticky, add another tablespoon or so of flour.

Step 5: Place your dough into a lightly oiled bowl. Cover with a towel and allow it to sit undisturbed for 1 hour, or until the dough has doubled in size.

Step 5.5: Line a cookie sheet with aluminum foil or parchment paper. Preheat your oven to 350F

Step 6: Once your dough is risen, lightly flour your counter-top and dump your dough out. Flatten your dough into a large rectangle, making sure that the dough isn't sticking to the counter.

Step 7: Warm up your nutella briefly by placing it in the microwave for a few seconds, or by running the jar under hot water. Pour your nutella onto your dough and gently spread it around evenly.

Step 8: Roll up your dough. You can roll it up on the short end or the long end, that's up to you. I rolled from the short end.

Step 9: Using a sharp knife, slice your rolled up dough lengthwise. I dip my knife in flour every so often to keep the dough from sticking.

Step 10: Twist the two “ropes” of dough together, turning the inner layers out slightly to display the nutella goodness!

Step 11: Bake for 15-20 minutes, or until browned on top.

Step 12: Cool slightly or all the way before serving. Store in an airtight container for up to 1 week.

Fluffy Pumpkin Pancakes

Originally posted 11/29/17

Ingredients (Yield: 8-10 pancakes)

2 cups of pancake mix

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

1 egg

1/2 cup pumpkin puree

1 tsp vanilla

3/4 to 1 cup of water

cooking spray or oil


Step 1: Place your pancake mix, cinnamon, nutmeg, and salt into a mixing bowl and stir until well-combined.

Step 2: Add your pumpkin puree, vanilla, egg, and about 3/4 of a cup of water and mix until a thick batter is formed. Gradually add more water until your pancake batter thin enough to pour and spread somewhat easily. The exact amount of water will depend on your brand of pancake mix and how watery your pumpkin puree is.

Step 3: Heat a non-stick pan over medium to medium high heat and grease lightly. Use a 1/4 cup scoop to measure out pancake batter into your pan. Cook 1-2 minutes on each side, or until golden brown and cooked through.

Step 4: Serve hot! Leftovers can be stored in the freezer and reheated later.

Pumpkin Chocolate Chip Cookies

Originally posted 11/24/17

Ingredients (Yield: 2 dozen cookies)

1 stick (1/2 cup) butter

½ cup brown sugar

½ cup white sugar

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

½ tsp baking soda

½ cup pumpkin

1 tsp vanilla

2 cups flour

½ cup chocolate chips


Step 0.5: Preheat the oven to 350F. Line a baking sheet with aluminum foil or parchment paper.

Step 1: Brown your butter. Alternatively, use melted butter, but browned butter gives a great taste! 

Step 2: Mix together your white sugar, brown sugar, salt, cinnamon, nutmeg, and baking soda. Pour your melted butter over the top and mix well.

Step 3: Add pumpkin puree and vanilla to the butter/sugar mixture and mix well to combine.

Step 4: Add 1 cup of flour and stir to combine, then add the second cup of flour and stir to combine.

Step 5: Add your chocolate chips and stir briefly to combine.

Step 6: Drop spoonfuls of cookie dough onto a baking sheet 1-2 inches apart.

Step 7: Bake for 7-9 minutes. The cookies will be slightly browned on the edges, but not in the middle. Do not over bake--the bottoms of these cookies burn easily. If the cookies seem a little soft, don't worry, they'll set up

Step 8: Cool slightly or all the way before serving. Store in an airtight container for up to one week.

Savory Pumpkin Soup

Originally posted 11/15/17

Ingredients (Yield: 4 servings)

1/2 of a large onion

2 cloves of garlic

Olive Oil

Seasonings: Cayenne, Nutmeg, Black Pepper, Cinnamon

2 teaspoons of brown sugar

3 cups of low sodium vegetable broth or stock

2 cups ( or 1 15 oz can) of pureed pumpkin

1/2 cup of heavy cream or half and half



Step 1: Dice your onion and finely mince your garlic.

Step 2: Heat up a small amount of oil in a large pot over medium high heat. Saute your onions until they are wilted, but not browned

Step 3: Add garlic and cayenne, pepper, nutmeg, and cinnamon. I added approximately “2 shakes” of each to start. You will be adjusting the seasonings more later, so don't worry about it too much now. Stir the mixture and cook for about 2 minutes, or until the spices get nice and fragrant.

Step 4: Add your vegetable broth, pumpkin puree, and sugar. Heat to boiling, then simmer for 10 minutes, stirring occasionally.

Step 5: Add heavy cream or half-n-half and stir until well-combined. Turn the heat off under the soup and let the soup cool for 10 minutes.  

Step 6: Using an emulsion blender if you have one, blend your soup until it reaches a smooth consistency. 

Step 7: Turn the heat back on under your soup and warm it back up to serving temperature. Taste your soup and add salt and other spices to taste. My "2 shakes" of everything was almost right, but I added a tiny bit more nutmeg. I believe I added somewhere around 1/2 a teaspoon of salt, but I didn't measure it exactly. 

Step 8: Serve hot!

Pumpkin Chocolate Chip Scones

Originally posted 11/8/19

Ingredients (Yield: 16 scones)

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

⅓ cup sugar

½ teaspoon nutmeg

½ teaspoon salt

1 stick butter, cold and sliced into small cubes

2 eggs

1 teaspoon vanilla

½ cup pumpkin puree

3 tablespoons milk

½ cup chocolate chips


Step 1: Preheat your oven to 400 degrees F. Line a baking sheet with parchment or aluminum foil

Step 2: Mix all of the dry ingredients (flour, baking soda, cinnamon, granulated sugar, nutmeg, salt) together in a large bowl.

Step 3: Use your hands or a pastry cutter to “work” the cold butter cubes into the dry ingredients until a coarse mixture forms.

Step 4: Add your wet ingredients (eggs, pumpkin, milk, vanilla) and the chocolate chips to your dry ingredients and mix until just combined. Then, use your hands to knead the dough for a few moments, just until it comes together. It’s okay if it’s a little crumbly, no need to over-knead!

Step 5: On a lightly floured countertop, shape your dough into a round or slightly rectangular shape about ¾ of an inch thick. Use a sharp knife dipped in flour to slice the dough into 16 triangles. Arrange the triangles on your baking sheet. 

Step 6: Bake for 10-15 minutes, or until golden on the edges. Cool slightly or all the way before serving. Store in an airtight container for up to 1 week. These are amazing eaten warm with hot coffee!

Vegan Pumpkin Nut Bread

Originally posted 11/1/17

Ingredients (Yield: 1 loaf)

1 1/2 cups of flour

1 cup of sugar

1 tsp baking soda

1 1/2  tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

1 1/4 cups canned pumpkin puree

2 tsp vanilla

1/2 cup vegetable oil

1/4 cup water

1/2 cup applesauce

1 cup chopped nuts (I'm using Walnuts)


Step 0.5: Preheat the oven to 350 degrees. Grease the bottom and sides of a 13x9 casserole dish or the baking dish of your choice.

Step 1: Mix all of your dry ingredients (flour, sugar, baking soda, cinnamon, nutmeg, salt) together in a large bowl.

Step 2: Add your wet ingredients (pumpkin, applesauce, vanilla, oil, water) to your dry ingredients and mix well to incorporate all of the flour mixture.

Step 3: Add your nuts and stir briefly to incorporate.

Step 4: Pour your batter into your greased pan and spread evenly.

Step 5: Bake for 25-35 minutes, or until the bread is golden brown on top and a skewer or toothpick poked into the center comes out clean.

Step 6: Cool slightly or all the way before serving. Store in an airtight container for up to 1 week.

Vegan Oatmeal Bake

Originally posted 10/4/17

Ingredients: Serves 6-8

2 cups of old fashioned oats

2 cups milk of choice

2/3 cup of chopped nuts, slivered almonds, or shredded coconut

1 "flax egg" OR 1/2 cup of applesauce OR 1 mashed banana

1 cup of chopped fruit, any variety

2 teaspoons of vanilla

1 teaspoon of cinnamon

2-3 tablespoons of brown sugar


Step 0.5: Preheat your oven to 350F and grease a loaf pan or small baking dish.

Step 1: Combine your oats, nuts, brown sugar, and cinnamon in a large mixing bowl.

Step 2: Add your milk, applesauce, fruit, and vanilla and stir to combine.

Step 3: Pour your oat mixture into your greased pan and spread evenly.

Step 4: Bake for 15-30 minutes, or until golden brown. If you use a smaller pan with taller sides, this will take longer to cook--my loaf pan took the full 30 minutes, but other pans I've used have taken less time. Additionally, using coconut or almond will have a faster cooking time than using other chopped nuts, another reason for a longer cooking time.

Step 5: Cool slightly and serve hot! This recipe freezes and reheats well, and leftovers will keep in the fridge for up to 1 week.