It's the clashing of pots and pans, the sounds of oil hitting the hot heirloom cast-iron skillet, the aroma of onions and garlic filling the air, or the sounds of the knife slowly cutting through sweet potatoes that remind me of home. The kitchen is the birthplace of my fondest memories with my grandmother. It's where I fell in love with the art of food and the bonding power it holds.  

My grandma would teach me how to make roux from scratch or how to properly season and cook her famous candied yams. Not only were these cooking lessons filled with stories and family traditions, but it felt like spending time in the kitchen with her was a way to pause the outside world. There was comfort in the process, and I'm forever grateful for those moments where I could turn off my phone and laptop to connect with my roots and compose a meal that was filled with love and intention.  

It's no secret that the holidays aren't feeling quite the same this year. To keep our family safe, we've decided to connect virtually instead. I'll admit, I'm a bit bummed that I won't be able to bake a caramel cake alongside my grandmother, but her safety and wellbeing are far more important.  So, since I'll be taking on a solo Thanksgiving, I'm using this time to slow down and find #gratitudeinthekitchen by combining old family recipes with new ones! 

Thanks to some amazing creators, I've been able to find a few new recipes that I can't wait to try this year! Check out how TurnipVegan, Blk & Vegan and Thee Moody Foody find #gratitudeinthekitchen while they whip up these classic comfort foods with an Amy's Twist! 

Ingredients:

2 cans of Amy’s Light in Sodium Butternut Squash Soup

½ cup of oat milk

2 cups of panko bread crumbs

1lbs of pasta (I recommend rigatoni, shells or fusilli)

4¼ tbsp all purpose flour

¼ cup nutritional yeast

½ tsp paprika

1 tsp nutmeg

1 tsp turmeric

1 tbsp Dijon mustard

2 cloves of garlic

3 sage leaves 

1 rosemary stem

2 stems of thyme

3 tbsp of vegan butter

1 cup of vegan Cheddar-style cheeze

1 cup of vegan mozzarella-style cheeze

1 cup of vegan Parmesan-style cheee

Directions:

• Begin by preparing all of the ingredients that you will be adding to your sauce mixture. 

• Grate 2 cloves of garlic into a small ramekin. 

• Finely chop your rosemary, thyme and sage and set to the side. 

• In a mixing bowl, mix all of your dry ingredients: nutritional yeast, turmeric, paprika and nutmeg. 

• Add 3 tablespoons of your favorite vegan butter into a large saucepan on medium-low heat. 

• Once the butter has melted, thoroughly whisk in all of the flour. Gently cook out the raw flour taste. 

• Add all of your fresh herbs and ½ cup of oat milk and keep whisking. 

• Once everything in the saucepan has been well incorporated, add 2 cans of Amy’s Light in Sodium Butternut Squash Soup. 

• Mix in all of your dry ingredients, spices and a tablespoon of Dijon mustard. 

• Bring a separate large saucepan full of water to a boil for the pasta. 

• Add 1 cup of vegan Cheddar-style cheeze and 1 cup of vegan mozzarella-style cheeze to your sauce until everything gets thick, delicious and melty. 

• Once the pasta water is boiling, generously season it with salt and add the entire box of pasta. Cook as instructed on the packaging or until al dente. 

• Adjust the thickness of your sauce by either reducing it if it’s too runny or adding oat milk if it’s too thick. The proper viscosity should be similar to a fondue. 

• Season with salt and pepper to taste. 

• For an extra smooth and creamy texture, pop your vegan butternut squash cheeze sauce into a blender or use a hand blender inside the saucepan. 

• Strain and place the cooked pasta into a baking dish and drizzle your delicious sauce over it. Mix sauce and pasta well. 

• In a small bowl mix together 2 cups of panko bread crumbs, 1 cup of shredded vegan Parmesan-style cheeze and 1 tablespoon of extra virgin olive oil. 

• Evenly top your Mac n’ Cheeze with your panko mixture and place under a broiler until a golden-brown toasted crust is created.

• Let cool, serve and enjoy!

Ingredients:

Black Bean and Kale Chili 

2 cans Amy’s Organic Black Bean Chili 

1 cup chopped kale  

½ cup whole kernel corn 

Cornbread : 

½ cup cornmeal 

1½ cups flour 

⅔ cup sugar 

1 tablespoon baking powder 

½ teaspoon salt 

3 tablespoons melted vegan butter 

1/3 cup oil 

1¼ cup unsweetened barista oat milk  

2 vegan eggs (6 tbsp vegan egg replacement or aquafaba powder) 

Directions:

Cornbread: 

• Preheat oven to 375°F 

• Mix all dry ingredients together 

• In a separate bowl, mix all wet ingredients together 

• Combine the wet and dry ingredients together 

• Add plant-based butter or oil to the baking pan (I used an 8-inch pyrex round glass container) 

• Bake for 25-30 minutes (test with a toothpick to make sure the cornbread is fully cooked)  

• Allow the cornbread to cool  

• Cut a center hole in the cornbread: this is where you will pour the chili 

Black Bean & Kale Chili:  

• Add two cans of Amy’s Black Bean Chili, chopped kale and corn to a saucepan 

• Cook in saucepan, stirring occasionally until mixture has been heated through and the kale is softened 

• Add mixture into cornbread bowl 

• Top with vegan cheeze, vegan sour cream and serve! 

Ingredients: 

1 can of Amy’s Light in Sodium Butternut Squash Soup

3 ¾ cups flour

Salt (optional)  

Directions:  

• Begin by pouring 3 cups flour and a sprinkle of salt into a clean medium size bowl. 
• Add 1 can of Amy’s Butternut Squash Soup and mix until you form a dough. 
• Gradually add in ¾ cup of extra flour until you get a consistency that doesn’t stick to the bowl. 
• Begin to knead the dough on a clean floured surface until you form a smooth ball. 
• Cut the ball into 8ths and begin to roll the dough into long logs then dice the logs to create your gnocchi. 
• Boil your gnocchi until it rises to the top of the pan – serve immediately with olive oil, butter and herbs. 

Pro Tip:  

TO MAKE CRISPY GNOCCHI:  

• Coat a medium size pan with olive oil, butter and thyme.  
• Pour boiled gnocchi into the hot pan and cook evenly on both sides (about 5 minutes). 
• Enjoy!  

TO STORE YOUR GNOCCI  

• After cutting your gnocchi, set on a well-floured sheet pan and freeze for about 15-30 minutes.  
• Place in a resealable bag and enjoy!  

Tip: it’s important to set your gnocchi on a well-floured sheet pan and freeze before sticking in a bag; otherwise, your gnocchi will all stick together!  

Ingredients: 

9 oz vegan Tortellini 

2 Cups of Vegetable Broth 

2 Cans of Amy’s Chunky Tomato Bisque, Vegan, Dairy Free  

8 oz of Vegan Cream Cheese  

1 Cup of Chopped Red Bell Pepper 

½ Cup of Spinach 

½ Cup of Chopped Fresh Basil Leaves 

Pinch of Garlic Powder 

Salt and Pepper to Taste 

Directions:

• Add vegetable broth, tomato bisque, red peppers and vegan cream cheese to a pan and cook on medium until the cream cheese melts.  
• Prepare your vegan tortellini and add to the soup.  
• Add the spinach, basil, garlic powder, and salt and pepper. Cook for 10-15 minutes. 
• Garnish with basil and vegan sour cream. (Optional)  

Ingredients: 

4 tbsp extra virgin olive oil 

1 red onion, finely diced 

3 stalks of celery, finely diced 

2 carrots, finely diced 

4 garlic cloves, minced 

2 portabella mushrooms, finely diced 

1 cup boiling water 

1 oz dehydrated mushrooms, steeped, then finely chopped 

2 tbsp double concentrated tomato paste 

1 tbsp soy sauce 

1 tbsp miso 

1 tbsp balsamic vinegar 

1 tsp smoked paprika 

½ tsp nutmeg 

2 cans Amy’s Organic Chunky Tomato Bisque, Dairy Free, Vegan

1 cup mushroom broth (liquid used to steep the dehydrated mushrooms) 

1 cup vegetable stock 

1 bay leaf 

Bouquet garni (3 thyme sprigs, 1 rosemary sprig) 

(Optional) Hard cheese with vegetarian rennet 

Directions: 

• In a small bowl, add the dehydrated mushrooms to 1 cup of boiling water. Let the mushrooms steep until needed. 

• In a large pot or Dutch oven, heat 4 tbsp of extra virgin olive oil over medium-low heat. Add the finely diced onions, carrots, celery and garlic. Cook for 20-25 minutes until onions are translucent. You don't want to color your garlic and vegetable mixture,; simply soften it up. 

• Once the vegetables have softened, drain the now-rehydrated mushrooms, reserving the broth for later. Add the mushrooms into the pot. 

• Continue cooking for another 10-15 minutes or until the mushrooms are tender. Season with pepper. 

• Create a well in the center of the pot and add 2 tbsp of tomato paste. Reduce your tomato paste for a minute. This will eliminate its raw flavor.  

• Add 1 tbsp of white miso paste, 1 tbsp of soy sauce, 1 tbsp of balsamic vinegar, 1 tsp of smoked paprika and ½ tsp of freshly grated or powdered nutmeg. 

• Mix all ingredients for 1-2 minutes. 

• Add 2 cans of Amy’s Chunky Tomato Bisque, the mushroom broth, 1 cup of vegetable broth, 1 bay leaf and your bouquet garni. 

• Bring the pot to a boil. Then, reduce the heat to low and let simmer for at least 40 minutes or until the sauce has a thick consistency.  

• Remove bouquet garni and bay leaf. 

• Serve on pasta, toast, mashed potatoes or whatever your heart desires and enjoy! 

Pro Tip: 

If you want to achieve a finer consistency with your sauce, simply use a standard or hand blender. Just be careful, when blending hot items, as steam can get trapped and pressure can build up! Also, if you’re short on time in the kitchen, instead of finely dicing everything by hand, simply pulse it in a food processor and voilà!