As the weather turns chilly there is no greater source of warmth and comfort than a good meal. However our choice comfort foods are often cheesy, hearty and rich—not to mention lacking in nutrition and high in calories.
Here at Massel we’ve thought up a list of delicious and hearty comfort foods to add some warmth to the crisp fall air. Both tasty and healthy, these recipes will leave you feeling satisfied, not overindulged.
Easy Cheesy Pasta
This pasta dish puts a new spin on everyone’s favorite cheesy comfort food. Seasoned with a bit of Massel for an extra kick, this mac and cheese is a sure crowd-pleaser.
- 1 teasp Massel All Purpose Bouillon & Seasoning, Vegetable
- 1 tablet 7’s Chicken Style dissolved in 1 cup hot water (Massel Bouillon)
- 0.44 lb pasta, penne rigate or your favorite shape
- 1/2 cup frozen baby peas
- 3.5 oz. low fat ricotta
- 2 tblsp grated parmesan cheese
- 1 small chili (fresh or dried), chopped
- 2 tblsp chopped shallots
- 1 deep pot
- 2 lts or more of water
- Bring the 2 lts or more of water to the boil; add the pasta and salt. Cook pasta following the manufacturer’s instructions, setting your timer 2 minutes short.
- While pasta is cooking, in serving bowl, combine ricotta, Massel All Purpose Bouillon & Seasoning, chili and parmesan.
- Add half of the Massel bouillon and mix until the mixture is nice and smooth.
- When your timer goes off, add the peas to the nearly cooked pasta. Simmer for a minute, drain and add it to the ricotta mixture.
- Mix gently while adding the rest of the Massel All Purpose Bouillon & Seasoning until all is well-coated.
- Sprinkle with the chopped shallots and serve immediately.
Looking for a lighter take on a classic Italian dish? Look no further. Instead of chicken, we’ve layered Eggplant, which is a great source of fiber and potassium.
- 2 teasp Massel All Purpose Bouillon & Seasoning Salt Reduced, Vegetable style
- 1 egg
- 2 tbsps water
- ½ cup gluten-free bread crumbs
- ¼ cup flour
- 1 large eggplant washed and cut into ½ inch slices
- 1 x 15 oz can tomatoes
- 1 x 15 oz mozzarella cut into slices
- 2 tbsps grated parmesan cheese
- Preheat oven to 200C (400F)
- Put in one wide dish the flour, in a second one the breadcrumbs and in a third one combine egg, 1 teasp of All Purpose Bouillon & Seasoning and 1 teasp water, beating lightly.
- Dip each eggplant slice in flour, tap off excess, then dip into egg mixture to cover both sides. Let the excess egg drip off, then coat in breadcrumbs.
- Cover a baking tray with baking paper, lightly oil it and place on it the breadcrumb coated eggplant in a single layer.
- Bake, turning once, for 30 mins or so, until golden.
- In a blender puree peeled tomatoes and the remaining All Purpose Bouillon & Seasoning.
- In baking dish make one layer with the tomato mixture, then a layer of eggplant and one of mozzarella cheese. Repeat layers finishing with tomatoes and mozzarella.
- Sprinkle top with parmesan cheese. Drizzle with a little olive oil.
- Bake for 20 mins or so until the cheese melts and becomes golden brown.
Gluten-Free Loaded Potato Soup by Beard and Bonnet
“Loaded potato soup is typically overly rich and super heavy, but this gluten-free version made with Massel is delicious, light and won’t leave you feeling like you overindulged.”
— Meg van der Kruik, Beard + Bonnet
- 4 Massel Ultracube Bouillon Cubes, chicken flavor
- 2 heaping tablespoons Massel All Purpose Bouillon and Seasoning Granules, chicken flavor
- 2 medium russet potatoes, scrubbed
- 3½ cups cauliflower florets
- 4½ cups water
- 3 tablespoons butter or vegan butter
- 1 cup raw cashews, soaked for 2-4 hours, rinsed and drained
- ½ cup sour cream or vegan sour cream
- 3 tablespoons fresh chives, chopped
- White or sharp cheddar cheese, shredded (optional topping)
- Fresh chives, chopped (optional topping)
- Coconut bacon (optional topping)
- Pierce the potatoes all over and microwave on high power for 5 minutes. Flip the potato and microwave for an additional 3-5 minutes until the potatoes have softened. Cool completely, then peel and roughly chop.
- Fill a large pot with 1 inch of water, then place a steamer basket inside. Heat to a boil over high heat then add the cauliflower to the basket. Cover and steam for 4-6 minutes until the florets are tender. Drain.
- Place the empty pot back onto the stove over medium heat and add the potato, cauliflower, water, Massel Ultracube Bouillon Cubes and butter. Bring to a boil.
- Once boiling remove the soup from the heat, add the cashews and allow the soup to cool briefly.
- Working in batches transfer small amounts of the soup to the blender, blend for 45-60 seconds until smooth, then return to the soup pot over low heat.
- Once all of the soup is blended and back in the pot add the sour cream, Massel All Purpose Bouillon and Seasoning Granules, chives and black pepper to taste.
- Reduce the heat to low and cook for 5 minutes to thicken. Remove from the heat and ladle into serving bowls. Garnish the soup with shredded cheese, chives and coconut bacon if desired.
This low calorie option to your regular meatloaf packs just as much flavor. Pair it with a side of Massel’s turkey style gravy for even more moisture and richness.
- 3 cups yellow onions, finely chopped or grated
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/3 cup Worcestershire sauce
- 2 ½ teaspoons Massel chicken style All-Purpose Bouillon & Seasoning Granules
- 1 ½ teaspoons tomato paste
- 5 pounds ground turkey breast
- 1/3 cup instant tapioca granules
- ¾ cup ketchup
- Preheat oven to 325F/165C
- In a bowl combine all the ingredients except the ketchup. Mix well.
- Shape into a rectangle loaf on an ungreased sheet pan.
- Spread the ketchup evenly on top. (handy list of gluten-free ketchups here)
- Bake for approximately 90 minutes or until the internal temperature is 160F/71C. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.)
- Serve hot with lots of Massel turkey style gravy, at room temperature, or cold in a sandwich.
Vegan Scalloped Potato Bake by Tess Masters
“The sauce in this potato bake is also fabulous with other vegetables like sweet potato, green beans, eggplant and zucchini. As I type this, we’re enjoying these scalloped potatoes with some steamed broccoli and carrots!”
— The Blender Girl, Tess Masters
- 2 cups broth using Massel Concentrated Liquid Stock, vegetable flavor
- 1 cup raw, unsalted cashews
- 2 tablespoons extra-virgin olive oil
- 2 cups yellow onion, diced
- 1 tablespoon (3 cloves) garlic, minced
- 1 teaspoon natural salt, plus more to taste
- 3 tablespoons nutritional yeast (savory yeast flakes), plus more to taste
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 2 lbs yellow potatoes, peeled and sliced into 1/8-inch rounds
- 2 tablespoons finely chopped flat-leaf parsley, plus more to taste
- 2 tablespoons finely chopped fresh chives, plus more to taste
- Preheat the oven to 375°F and grease a 9″x13″ rectangular baking dish with olive oil.
- Cover the raw cashews with boiled water, and allow to soak for 10 minutes, then drain. Discard the soaking liquid. Set the soaked cashews aside.
- To make the sauce, heat 2 tablespoons of the olive oil in a shallow saucepan over medium heat.
- Add the onion, garlic, and a pinch of salt, and sauté for about 10 minutes, until the onion is soft and translucent and starting to brown. Allow to cool slightly.
- Pour the broth, drained cashews, onion mixture, nutritional yeast, lemon juice, rosemary, pepper, and remaining salt into your blender, and blast on high for 30 to 60 seconds, until well combined. (You may have to stop the machine, and scrape down the sides of the container.) You should have about 4 cups of sauce.
- Arrange half of the potato slices overlapping in rows on the bottom of the baking dish, and pour half of the cashew cream (about 2 cups) on top to evenly coat the potatoes. Repeat this process with the second half of the potatoes and cashew cream.
- Cover with aluminum foil and bake for 45 minutes. Remove the foil, and bake for a further 15 minutes, until the potatoes are cooked through and lightly browned.
- Sprinkle with the parsley and chives, and serve family style.
Slow Cooker Turkey Chili
What’s more wholesome and comforting than a steaming bowl of hearty chili? This is a great dish for a cozy night in or for entertaining a crowd—everyone can pick their favorite toppings!
- 1 lb. ground turkey
- 1 lg. onion, diced
- 3 cloves garlic, diced
- 1 cup Massel Beef Style stock
- 1 can (15 oz) diced tomatoes, undrained
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 cup corn
- 3 tablespoons chili powder
- 1 ½ t. cumin
- Salt & pepper, to taste
- Brown ground turkey and onion in a non-stick sauce pan.
- Add the turkey, onions and the rest of the ingredients into the slow cooker.
- Set slow cooker to low for 6-8 hours.
- Will keep well on warm setting until ready to serve.
Let us know how you use Massel in your favorite comfort foods this fall!