Tomato Pumpkin Pasta Sauce by Katie Brown

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Easy & Creamy Tomato

Pumpkin Pasta


  • 1 box pasta

  • 2/3 cup Marinara sauce (store bought;no sugar added!)

  • 2/3 cup Pumpkin Puree

  • 1/4 cup Plant Based Milk or Canned Coconut Milk (depends on what tomato sauce end up using)

  • 1 Tbsp Breakfast Blend (By Primal Palate)

    • or replace with: Himalayan Pink Salt, Garlic Powder, Onion Powder, Oregano, Cinnamon, Turmeric, Sage …. or honestly, whatever spiced desired!


  1. Boil pasta by directions on package

  2. While pasta is cooking… In a separate large sauce pan- add tomato sauce and pumpkin and stir until combined and starting to heat up

  3. Add in milk a little at a time and stir (add more if still needs to thin out)

  4. Add in spices and stir until fully combined

  5. Use a slotted spoon to transfer the cooked pasta into the sauce mixture

  6. Carefully fold the sauce into the pasta until fully coated

Vegan Cashew Alfredo Pasta by Katie Brown

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Vegan Cashew Alfredo Sauce


  • 3/4 cup soaked cashews

  • 1/3 cup kite hill

  • 1/3-2/3 cup ripple half and half

  • 2 tbsp nutritional yeast

  • 1/4 tsp salt and pepper

  • Squeeze of lemon

  • Dash of oil (optional)

  • 1 Box Pasta (I used Banza)


  1. Soak cashews for at least 2-4 hours (or overnight)
  2. Drain and rinse cashews- put in food processor or high speed blender
  3. Add in the kite hill, mylk, yeast, lemon and salt and pepper
  4. Blend on high until very smooth. Taste test to see if you want to add anything. 
  5. Optional if too thick to add either more milk or some olive oil to make it a little more flowy
  6. Cook pasta as directed
  7. As pasta is cooking, sautee up some cut up zucchini and then add in some frozen peas and once that is almost done, add in a few cups of spinach and let wilt to down. Add pasta the veggie mix in the pan
  8. Add in Alfredo sauce and stir until well combined. Don't add all at once. Add a little at a time to see how much sauce you really need. Option to add some of the pasta water to un-clump it a little. Its up to however consistency you like it

Crispy Potato and Arugula Salad (with homemade Maple Vinaigrette) by Katie Brown

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Crispy Potato


and Arugula Salad

inspo from @TazzaKitchen

Ingredients: (no measurements-- depends on how much you want/how big your salad is)

For Salad:

  • Argula
  • Strawberries (cut up)
  • Slivered Almond
  • Walnut Pieces
  • Mini Round Potatoes
  • Goat cheese crumbled or motz (either one works)

For Dressing:

  • 1/4 cup maple syrup
  • 1/4 cup Olive Oil
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • salt and pepper to taste
  • 1 tsp lemon
  • 1/2 garlic clove
    • side note: i swapped out the lemon and garlic and used Chosen Foods Lemon Garlic sauce and did about 2 tsp)
    • Optional: Add grilled chicken, avocado, tomatoes, etc


  1. Preheat oven to 400 (Roast)
  2. Cut round potatoes in 1/4s 
  3. Coat with oil and toss with salt and pepper
  4. Spread on lined sheet pan and roast for 30-35 minutes- shaking half way through
  5. While potatoes are roasting -- throw arugula into bowl, add chopped strawberries and cheese
  6. Make dressing by adding everything and whisking or put in a jar and shake until completely mixed. Add or remove things to make it taste as desired. 
  7. Put walnuts and almonds on a baking sheet and lightly top with the dressing (just a little to give the nuts a sweet taste) Once yo.u take the potatoes out, change oven to broil and broil the nuts for a few minutes until browned. 
  8. Toss salad with little dressing (dont over-dress), top with nuts and shake until fully mixed!


Garlicky Cauliflower Cashew Cream Pasta by Katie Brown

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  • 2/3 head Cauliflower
  • 1/2 cup Cashews (soaked and rinsed)
  • 1/3 cup Garlic Hummus
  • 1/2 sweet Onion
  • 1 cup Chicken Stock (Veggie for Vegan)
  • 2 tbsp Parm Cheese (Nutritional Yeast for V)
  • 1 tbsp dried Basil or 5-6 fresh basil leaves
  • 1 tsp Garlic Powder (add more if not using hummus) or 4 fresh Garlic Cloves (chopped)
  • Blender or Food Processor
  • I added in sun dried tomatoes and kale -- optional 


  1. Soak cashews in filtered water for at least 2-4 hours (or overnight)
  2. Preheat oven on 400* Roast
  3. Chop cauliflower into pieces and toss with avocado (or olive) oil
  4. Roast in oven for 20-30 minutes or until tender
  5. Heat up garlic and onions in a skillet and cook until translucent, stirring occasionally 
  6. Rinse cashews with water and add to blender or food processor 
  7. Add all other ingredients
  8. Blend up a little to start getting a liquid consistency  
  9. Add in cauliflower and blend until very smooth
  10. Add more broth or use water to get thinner (for desired consistency) 
  11. Boil water for pasta
  12. Pour sauce into large skillet to get warm
  13. Scoop finished pasta into skillet
  14. Let everything come together and simmer to allow for more flavor 

Creamy Butternut Squash Sauce by Katie Brown


Fall is SRSLY my favorite season. Perfect weather, perfect in season veggies, lots of outdoor activities and lots of pumpkin and squash scented candles AND food. So I start consuming squash like its the only thing I can eat and try to roast every single squash I find. They are just sweet and salty and have the best flavor. When I found butternut squash a few years ago, it has been MY fave and I try to add it to my dishes for a little sweetness.  My favorite way to cook butternut is to roast it. Toss it with oil, salt and pepper and lay it out on the baking sheet and cook on ROAST for 20-30 minutes (you want it be soft and crispy!) I always thought it could even been good enough for dessert, but thats for a later date. I have made a few cashew cream sauces and thought this could be the perfect addition to throw in some squash into something again. 

Warm Baked Cast Iron Ricotta by Katie Brown



  • 1 cup Ricotta
  • 3/4 cup Marinara Sauce
  • 1 tbsp Oregano
  • 1 cup shredded Motz Cheese
  • 1/4 cup Parmesan-Raggiano Cheese
  • 1 fresh French Baguette


  1. Heat oven to 350 Bake
  2. Mix the first 4 ingredients in a bowl (ricotta, sauce, oregano and 1/2 the motz)
  3. Heat up greased cast iron
  4. Pour mixture into cast iron
  5. Top with the remaining motz cheese
  6. Heat on stove until cheese starts to boil
  7. Bake cast iron in oven for 10 minutes or until edges are golden brown and warm all the way through
  8. Top with warm cheese

Strawberry Spinach Salad by Katie Brown



For the Salad:

  • 4 cups Spinach
  • 2 cups Arugula
  • 1 cup Strawberries, sliced
  • 1/2 cup Blueberries
  • 1/4 Sweet Onion, shaved or minced
  • Goat Cheese and/or Feta, to taste
  • Optional: Almonds, slivered or Walnut, chopped

For the Dressing (yields 1 cup)

  • 3/4 cup Olive Oil/Avocado Oil
  • 1/4 cup Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • 1 tsp Garlic, minced 
  • salt and pepper to taste

White Bean and Arugula Dip by Katie Brown



  • 2-3 lightly packed cups Arugula
  • 1 can 15oz. can of white cannelloni bean (drained and rinsed)
  • 1 tsp minced garlic (or 2 cloves)
  • 1/4 cup olive oil
  • 2 T lemon juice or half lemon
  • 1/2 sea salt


  1. Drain and rinse beans
  2. Combine all ingredients in food processor/high powder blender/use immersion blender
  3. Add anything to taste (I added more beans and garlic)
  4. ENJOY!