PUMPKIN CHEESECAKE

Rating: 4.5 out of 5.
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PUMPKIN CHEESECAKE

A silky, creamy pumpkin cheesecake that anyone can make!

I love a good cheesecake and this one makes you long for your next bite! I have yet to make a pumpkin flavour dessert this year and frankly I’m pretty late to the game. That’s okay though because this recipe really hit the spot. Not being able to get together with people has made me less inclined to bake desserts this year… but seeing everyone’s American Thanksgiving posts made me crave pumpkin. This pumpkin cheesecake recipe is super easy that even the most novice bakers can make this delectable dessert.

The base is made with a graham crumb crust and the cheesecake filling (using Philadelphia Cream Cheese of course) has a nice and light pumpkin flavour. This is a great alternative to the classic pumpkin pie and can be topped with some whipped cream if you’re wanting some add sweetness.

PUMPKIN CHEESECAKE

Want to try some other sweet recipes?

Banana Bread

Banana Pancakes

Pumpkin Cheesecake

Pumpkin Cheesecake

A silky smooth and creamy pumpkin cheesecake on a graham crumb crust
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American

Equipment

  • 8 or 9 inch cake pan
  • Mixer
  • Bowl
  • Parchment paper

Ingredients
  

Graham Crumb Crust

  • cups graham crumbs
  • ½ cup unsalted butter melted
  • 1 tbsp white sugar
  • ½ tsp ground cinnamon

Pumpkin Cheesecake Filing

  • 500 g plain cream cheese softened
  • ½ cup white sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 1 cup pumpkin purée
  • ½ tsp ground cinnamon
  • pinch nutmeg

Instructions
 

  • Preheat oven to 325°F. In a bowl, combine the graham crumbs, sugar and cinnamon. Add the butter and mix until well combined. Line the bottom of your cake pan with parchment paper and add the graham crust mixer. Flatten it down with a spoon until you have a flat even layer. Bake for 8 minutes. Set aside and let it cool to room temperature.
  • Preheat oven to 350°F. In a bowl, combine the cream cheese, sugar and vanilla extract. Beat until smooth. Blend in the eggs one at a time. Once smooth, add the pumpkin, cinnamon, and nutmeg and mix gently until well combined.
  • Carefully spread the batter onto the crust until you have an even layer. Bake the cheesecake for 40 minutes, until the center is almost set. Once cool, refrigerate for a few hours or overnight before serving.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword banana pancakes, cheesecake, dessert, pumpkin, pumpkin cheesecake

vegetarian spaghetti

VEGETARIAN SPAGHETTI

Rating: 5 out of 5.
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VEGETARIAN SPAGHETTI

A delicious vegetarian spaghetti bolognese that looks and tastes a lot like meat!

While I’m not a vegetarian, I rarely eat ground beef. That’s because years ago I discovered Yve’s veggie ground products and I’ve never looked back! I’ve tried other brands, but Yve’s is by far my favourite. The consistency and texture is the closest thing I could find to real ground beef, but the flavour is what really makes this product top notch. They have a variety of different flavours like Mexican, Italian, Thai and regular (there very well may be more but these are the ones I’ve tried). Even though they’re flavoured, I still add my regular seasoning to a dish and the combo of flavours makes for an even more flavourful dish! This blog post definitely isn’t an Yve’s ad, but I just can’t help share my love of this product!

Moving on to my vegetarian spaghetti dish though… this is such a super quick and easy weeknight dinner! You can throw it together in about 30 minutes and while you still get that hearty pasta dish, it does feel lighter because you’re not using real meat. Top with some parmesan cheese and serve with a side of salad or garlic bread and you have one tasty meal.

vegetarian spaghetti

Want to try some of other pasta dishes?

Fettucine Alfredo

Spaghetti and Meatballs

Mac & Cheese

Lasagna

vegetarian spaghetti

Vegetarian Spaghetti

A delicious vegetarian bolognese made of veggie ground beef
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pan
  • Medium pot

Ingredients
  

  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 medium red bell pepper chopped
  • 1 handful white mushrooms chopped
  • 230 g spaghetti noodles
  • 1 tsp salt / to taste
  • 1 tsp pepper / to taste
  • 1 tsp Italian seasoning
  • ½ tsp basil
  • 340 g Yve's Italian veggie ground
  • 680 mL strained tomato sauce I used the Passata brand
  • 2 tbsp pasta water
  • 1 tbsp parmesan plus extra to put on top when serving

Instructions
 

  • Cook the spaghetti noodles in salted water until al dente, as per packet instructions. Be sure to save some pasta water for later. Set aside once done.
  • Heat the large pan over medium-high heat. Add the olive oil and sauté the onions for about 2 minutes. Next, add the garlic, salt, pepper, Italian seasoning and basil and mix until combined. Add the pepper and continue to cook for 2 minutes. Next, add the mushrooms and cook for an additional 3 minutes. Turn heat down to medium, add the veggie ground and cook for 2 minutes. Next, add the tomato sauce, parmesan and pasta water and let the contents come to a boil over medium heat. Once boiling, turn down to a simmer and simmer for at least 5 minutes.
  • Once the vegetarian bolognese is done, add the noodles to ensure they are full coated by the sauce. To serve, top with some extra parmesan cheese and with a side of garlic bread or a salad and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cold pasta salad, italian, spaghetti, vegetarian spaghetti, veggie ground

6 layer dip

6 LAYER DIP

Rating: 4.5 out of 5.
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6 LAYER DIP

Who doesn’t love a good dip? A 6 layer dip at that!

I love a good dip, but the beauty of this dip is that it’s basically 6 dips in one! 6 delicious layers that make each mouthful it’s own adventure. It’s a pretty classic taco flavoured bean dip, perfect for sharing with friends. Serve this 6 layer dip with your favourite corn chips, I’m my case that was round Tostitos.

Now I will admit that this recipe makes quite a large portion, so if you’re not looking to share this with a group of people then I definitely suggest cutting the portions in half.

6 layer dip

Want to try some other dips?

Smoke Salmon Dip

Pico de Gallo

6 layer dip

6 Layer Dip

Taco flavoured bean dip with 5 other beautiful layers
Prep Time 10 mins
Course Appetizer, Snack
Cuisine American

Equipment

  • Medium serving dish

Ingredients
  

  • 300 mL refried beans canned; my favourite is the Old El Paso variety
  • 20 g taco seasoning I used the mild Old El Paso kind
  • ½ cup marble cheese or your preferred kind of cheese; shredded
  • ¾ cup sour cream
  • ½ cup salsa
  • 3 stalks green onion chopped
  • ½ small orange bell pepper finely chopped
  • 1 tomato finely chopped

Instructions
 

  • Begin by combining the refried beans and taco seasoning together. That will be your first layer. Spread it evenly on the bottom of your serving dish.
  • Next, layer the sour cream. Then layer the chopped tomatoes and orange bell pepper. Next, layer the salsa, shredded cheese and top with the chopped green onions. Serve with your favourite corn chips.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword 6 layer dip, dip, taco bean dip


Butternut Squash Soup

BUTTERNUT SQUASH SOUP

Rating: 4.5 out of 5.
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BUTTERNUT SQUASH SOUP

A smooth butternut squash soup that warms the soul these cold autumn nights

Using vegetables that are in season seem to make a soup taste even better, no? I think that goes for cooking any sort of meal. If you can, definitely use produce that’s in season. Since it’s fall, here’s a super simple butternut squash soup recipe! When I think of fall I think of pumpkins, squash, apples… All of the wonderful things you can pick from a patch or an orchard (well at least that was the case pre-Covid). When I came across butternut squash at the grocery store I instantly knew that I wanted to make a deliciously smooth soup out of it.

Silky Smooth

Butternut Squash Soup

I started off by roasted the butternut squash coated with some olive oil and salt and pepper. In the meantime, I sautéed my other vegetables and spices and made my broth base. Eventually I combined the two and blended it all up in a high-powered blender for a couple of minutes to make it nice and silky smooth. For the full recipe, keep scrolling!

Want to try some other soups?

Cream of Green

Potato Leek Soup

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Rosół (Polish Chicken Noodle Soup)

Butternut Squash Soup

Butternut Squash Soup

A silky smooth butternut squash soup
Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Soup
Servings 6 servings

Equipment

  • Large pot
  • Baking sheet
  • High-powered blender

Ingredients
  

  • 1 butternut squash chopped into chunks
  • 1 small handful baby carrots chopped
  • 2 tbsp olive oil
  • 1 tsp salt /to taste
  • 1 tsp pepper /to taste
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1 tsp rosemary
  • ½ tsp nutmeg
  • ¼ tsp cinnamon
  • 5 cups vegetable stock
  • 2 tsp vegetable boullion powder

Instructions
 

  • Preheat the oven to 375°F. Chop the butternut squash into chunks. Coat with 1 tbsp of olive oil, some salt and pepper (to taste). Bake for 30 minutes.
  • Over medium-high heat, add 1 tbsp of olive oil to a large pot. Add onions and cook for 2 minutes. Next, add the garlic, carrots, salt, pepper, rosemary, nutmeg and cinnamon and cook for 5 minutes. Turn to high heat and the vegetable stock and boullion. Bring to a boil and then reduce down to a simmer. Simmer for 5 minutes and remove from heat.
  • Once the squash is done, add half the squash and half the soup base to a high-powdered blender. Blend on high for 2 minutes. Then, do the other half and combine.
  • You can put the soup, once blended, back on the stove top to heat it up. Serve and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword butternut squash, butternut squash soup, soup

LENTIL CAULIFLOWER CURRY

LENTIL CAULIFLOWER CURRY

Rating: 4.5 out of 5.
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LENTIL CAULIFLOWER CURRY

A slow cooked lentil cauliflower curry…

This lentil cauliflower curry came together so easily using what few ingredients I had on hand. But, it’s really all about the spices when it comes to curries. That and letting them simmer to develop more depth in their flavour profiles. So, although it may be simple to make, this recipe does take some time. It doesn’t require all that much work, but giving it time to let the flavour develop will take your curry from just okay to incredibly delicious. Serve on a bed of basmati rice or with a side of naan bread and enjoy!

LENTIL CAULIFLOWER CURRY

Want to try some other curry recipes?

Coconut Red Thai Curry

Butter Chicken

LENTIL CAULIFLOWER CURRY

Lentil Cauliflower Curry

A slow cooked curry full of perfectly spiced lentils and cauliflower
Prep Time 8 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine Indian

Equipment

  • Large pan

Ingredients
  

  • 540 mL green lentils canned; drained and rinsed
  • 1 head cauliflower cut into small florets
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 3 small tomatoes chopped
  • ¼ cup butter
  • 1 tbsp ground cumin
  • 1 tbsp curry powder
  • 1 tbsp coriander
  • ½ tsp chili powder
  • tsp salt
  • 1 tbsp tomato paste
  • ¼ cup water

Instructions
 

  • Combine the spices and set aside.
  • In a large pan, over medium-high heat, melt half the butter and sauté the onion for 2 minutes.
  • Turn heat down to medium, add the rest of the butter, garlic and spices. Continue to sauté for 3 minutes. Add the diced tomatoes and tomato paste and cook for an additional 2 minutes. Add the water, cauliflower, and lentils. Turn down to a simmer, cover with a lid and simmer for 1 hour.
  • Serve over a bed of basmati rice or with a side of naan and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cauliflower, Coconut Red Thai Curry, lentil, lentil cauliflower curry

6 Bean Salad

6 BEAN SALAD

Rating: 4.5 out of 5.
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6 BEAN SALAD

I love a good bean salad. I just find it so much more exciting than a regular old garden salad and it’s so much more filling! Filled with 6 different varieties of beans and finely chopped vegetables, this 6 Bean Salad really hits the spot!

Beans, beans and more beans, plus some veggies!

Please don’t feel restricted when it comes to this 6 Bean Salad recipe. You can swap or add/replace the vegetables depending on what you have on hand. However, the cucumbers in brine with garlic are pretty crucial in bringing in that extra punch of flavour and acidity. If you don’t have any cucumbers in brine with garlic on hand, then it’s crucial that you add some lemon juice, apple cider vinegar or other type vinegar. Perhaps before you try changing this recipe too much though you can give mine a shot 😉

Want to try some other salads?

Beet Salad

Bocconcini Salad

Creamy Broccoli Salad

Greek Quinoa Salad

Potato Salad

6 BEAN SALAD

6 Bean Salad

6 varieties of beans, with finely chopped vegetables to make a deliciously hearty salad
Prep Time 10 mins
Course Salad, Side Dish
Servings 8 servings

Equipment

  • Small bowl

Ingredients
  

  • 540 mL canned 6 bean mix drained and rinsed
  • 1 stalk celery finely chopped
  • ¼ small red onion finely chopped
  • ½ small red bell pepper finely chopped
  • 1 large cucumber in brine with garlic
  • 1 tsp brine brine from the cucumber in brine with garlic jar
  • ½ tsp olive oil extra virgin
  • ½ – 1 tsp salt to taste
  • ½ – 1 tsp pepper to taste

Instructions
 

  • Drain and rinse the beans from the can. Chop all the vegetables and combine all the ingredients in a small bowl. Salad tastes best when it has some time to sit in the fridge, at least 1 hour. Serve and enjoy!

Notes

Store in the fridge for up to 3 days. 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword 6 bean salad, bean salad, salad

Cream of Green

CREAM OF GREEN

Rating: 4 out of 5.
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CREAM OF GREEN

Want a healthy soup that still has a creamy taste? Well then, here is the perfect soup for you! Full of whatever green vegetables I found in my fridge, this soup is blended until smooth and has a touch of cream. While it’s not required, the cream adds that little bit of naughtiness to an otherwise super healthy dish.

A cream of green vegetable soup that’s full of green goodness

Cream of Green

Don’t feel restricted to the green vegetables in this recipe. You can definitely add other green vegetables to this soup or swap some for others. I simply used what I had in my fridge so if you have broccoli but no leek, go for it! If you want to make this even healthier, try making and using your own homemade vegetable stock instead of using bouillon.

Want to try some other great soups?

Potato Leek Soup

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Rosół (Polish Chicken Noodle Soup)

Cream of Green

Cream of Green

A super healthy creamy soup full of blended green vegetables
Prep Time 10 mins
Cook Time 25 mins
Course Main Course, Soup

Equipment

  • Large pot
  • Hand blender or blender

Ingredients
  

  • 1 medium yellow onion chopped
  • 1 stalk leek chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 3 zucchinis chopped
  • 2 tbsp olive oil
  • salt & pepper to taste
  • 2 tbsp vegetable bouillon
  • 3 cups water
  • 1 tbsp 10% cream

Instructions
 

  • Heat the olive oil in a large pan on medium-high heat. Once hot, add the onion and cook for 2 minutes. Next, turn the heat down to medium and add the garlic, some salt and pepper. Cook for an additional minute. Next, add the leek and celery, cover with a lid and cook for 5 minutes. Then, turn heat down to medium-low, add the zucchinis, cover and cook for an additional 5 minutes. Add the water and vegetable bouillon and turn up heat until contents come to a boil. Once boiling, turn down to a simmer and simmer for 5 minutes.
  • Blend the contents until smooth, adding any additional seasoning based on your preferences. Add the cream and your soup is ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword creamy green soup, green soup, green vegetable soup, healthy soup, soup


Fettuccine Alfredo

FETTUCCINE ALFREDO

Rating: 5 out of 5.
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FETTUCCINE ALFREDO

A deliciously creamy shrimp fettuccine alfredo recipe that’s made from scratch! Well… the sauce I mean.

I love a good creamy alfredo pasta, but boy does this recipe knock it out of the park! It’s a labour of love but the end result is to DIE for. I honestly wish I made a double batch because we just kept going back for more! This shrimp fettuccine alfredo recipe is ready in about 30 minutes and it’s truly restaurant quality. Take your time and enjoy!

fettuccine alfredo

This recipe does not need to include shrimp if you’re not a fan of seafood. Why not substitute it for some chicken or broccoli? The protein can be substituted for whatever suits your fancy. I also usually top my pasta with a whole lot of pepper. It can get a bit out of hand so, I decided to take my pictures beforehand.

The key with this dish is taking your time with the sauce. You want to make sure you cook out the flour in your rue and continuously stir your sauce as it thickens. That last step is a slow labour of love but, it’s so worth the end result. I hope you enjoy this super simple alfredo recipe!

Want to try some other pasta dishes?

Shrimp Pasta

Imitation Crab Pasta Salad

Spaghetti and Meatballs

Mac and Cheese

fettuccine alfredo

Fettuccine Alfredo

A deliciously creamy homemade alfredo sauce served with shrimp and fettuccine
Prep Time 5 mins
Cook Time 30 mins
Course Main Course, Sauce
Cuisine Italian

Equipment

  • Medium pot
  • Large deep pan

Ingredients
  

  • 3 tbsp butter
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 340 g shrimp
  • 2 cup 10% cream
  • ¼ tsp chili flakes
  • ¼ cup parmesan grated
  • 2 tsp salt
  • 1 tsp pepper
  • pinch nutmeg
  • 225 g fettuccine pasta
  • 2 tbsp olive oil

Instructions
 

  • Cook the fettuccine pasta as per packet instructions / until al dente, approximately 12 minutes in salted water. Once done, set aside.
  • Heat olive oil on medium-high heat in a large pan. Add garlic and chili flakes and cook for 1½ minutes. Add shrimp and cook as per instructions (depending if fresh or frozen). I was working with frozen shrimp so I threw them in the pan while frozen and cooked them on each side for 2 minutes. Once cooked, remove all contents and set aside (including oil, garlic and chili flakes).
  • Turn heat down to medium. Add the butter to the same pan. Once melted, slowly start adding the flour 1 tbsp at a time and stirring the contents until well combined, for approximately 2 minutes. Turn heat down to medium-low and slowly add the cream, continuously stirring until well combined. Add salt, pepper and parmesan and stir continuously until sauce starts to thicken, approximately 10-15 minutes. Once sauce reaches desired thickness, add in the shrimp and noodles. Serve with a side salad or slice of garlic bread and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword alfredo, alfredo sauce, fettuccine alfredo, meatballs in mushroom sauce, pasta, pasta alfredo, shrimp fettuccine alfredo, shrimp pasta

Potato Leek Soup

POTATO LEEK SOUP

Rating: 5 out of 5.
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POTATO LEEK SOUP

A hearty, creamy potato leek soup

Ready for another soup? Here’s a super simple, classic potato leek soup. It’s another one of my seasonal favourites and so cheap to make! Using minimal ingredients this soup still manages to pack a punch of flavour.

Potato Leek Soup

If you don’t have russet potatoes, feel free to substitute them for a different variety. You also don’t have to add the cream. I feel it nicely compliments the soup and ties everything together, but it’s definitely not necessary. This soup can definitely stand as it’s own meal, but the soup and sandwich combo is one of my favourite meals.

Want to try some other soups?

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Potato Leek Soup

Potato Leek Soup

A hearty, creamy potato and leek soup
Prep Time 10 mins
Cook Time 35 mins
Course Soup
Servings 6 servings

Equipment

  • Large pot
  • Hand emulsifier

Ingredients
  

  • 4 medium russet potatoes peeled; quartered
  • 1 medium yellow onion diced
  • 2 stalks leek chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp vegetable bouillon
  • 6 cups water
  • ½ cup 10% cream

Instructions
 

  • In a large pot, heat olive oil on medium-high heat. Once hot, add the onions and cook for 2 minutes. Next, turn the heat down to medium and add the salt, pepper, garlic powder and leeks. Mix and then sauté for 12 minutes, ensuring to stir the contents every few minutes.
  • Next, add the potatoes, water and vegetable bouillon and bring to a boil. Cook for 15-20 minutes until the potatoes are soft.
  • Take the soup off the heat and use a hand emulsifier until soup is blended to a smooth consistency. Lastly, add the cream and stir until combined. Soup is now ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword leek, potato, potato leek soup, soup

Beet Salad

BEET SALAD

Rating: 5 out of 5.
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BEET SALAD

Here’s my absolute favourite beet salad…

…and it’s my momma’s recipe. I love my mom’s cooking and there are so many recipes of hers that are my absolute favourites. This is definitely one of them. Whenever I’m away for a long time I always request the same meal: lasagna, beet salad and potatoes. I would die very happy if that was my last meal.

Beet Salad

This beet salad might take a while, but it really is super easy to make. Most of the cooking time is spent boiling the beets so it doesn’t actually require that much work. The rest of the time is spent letting it sit and marinate. It’s a great party salad because it makes a decent serving, but if you’re not serving a ton of people, don’t fret! This salad stays good for a week in the fridge and it suits a variety of dishes, particularly a meat and potato combo.

Want to try some other salads?

Bocconcini Salad

Creamy Broccoli Salad

Greek Quinoa Salad

Potato Salad

Imitation Crab Pasta Salad

Beet Salad

Beet Salad

A delicious cold beet salad
Prep Time 1 d 10 mins
Course Salad
Cuisine Polish

Equipment

  • Large pot
  • Medium-large serving bowl

Ingredients
  

  • 2 lb beets peeled and cooked til soft
  • 398 mL peas & carrots canned; drained
  • 341 mL corn canned; drained
  • 4 cucumbers in brine and garlic chopped
  • 1 stalk leek chopped
  • 1 cup mayonnaise
  • tsp salt

Instructions
 

  • Peel and boil your beets for 40-60 minutes or until soft.
  • Grate the beets into a bowl and add the remaining ingredients. Mix until well combined and refrigerate for 24 hours for best results. The salad must sit for a few hours at least to let the flavours marinate.

Notes

If you want to avoid having your hands turn pink, I highly suggest wearing gloves while handling the beets!
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword Beet Salad, beets, Bocconcini Salad, cold beet salad, cold salad