I bought organic frozen pitted cherries from Costco recently and decided last night to actually do something with them besides eat them one by one out of the bag like I had been (they are like candy!). This is one instance (of many) when a Vitamix is the most amazing kitchen appliance you could hope to have. Love that thing. This creamy, delicious dessert is ready in about 2 minutes, and that includes gathering ingredients! It’s so sweet, you can’t believe there isn’t added sugar. Of course, when you sprinkle a few vegan mini chocolate chips on top as I did, that changes the no-sugar-added thing, but it doesn’t add much. You only need a few. I always have peeled, frozen bananas in the freezer for just this occasion. Enjoy!!
So, I bought 2 acorn squash to decorate my Thanksgiving table and they’ve been sitting on my kitchen counter ever since. I finally decided to cut those bad boys open and do something with them. What a favorable result!!! If you are pressed for time, this isn’t the best dish to make, unless you omit the gravy….then it’s not bad. The gravy on it’s own isn’t time consuming or difficult, but if you stick it in with the other steps for the squash, it adds up.
*If you’ve ever cut a raw acorn squash before, you know how difficult it can be. To make this process easier, next time I will roast the squash whole first, for maybe 10 minutes, then cut it in half, and finish cooking. Not sure if 10 minutes is the magic number but the squash would have to be softer than when they went in! Give it a try. Without this step, the squash takes about 35 minutes to cook. I prefer scooping out the seeds and stringy stuff after its cooked – it comes out much easier that way.
This savory, creamy gravy is delicious on anything from mashed potatoes, to stuffed squash, to tofu scramble. Since it’s so low in fat, it doesn’t have to be a once in a while treat.
Use brown rice flour to make this gluten-free.
The butternut squash I bought 2 weeks earlier was calling out to me, I could hear it (not really, but just work with me here). “How long are you going to let me sit here on the counter before I rot?” Okay! Okay! I’ll cook you! But then what should I do with you? Well, after I roasted it, I got the idea to cut into bite-sized pieces and make a stew. The squash and I were glad I did!
They do sell pre-cut squash which would save some time. Just sprinkle with salt and pepper and roast on parchment covered cookie sheet at 400 for 30 minutes . I think the roasted flavor adds to the stew, but you could just can add the squash to the pot and cook that way.
Quinoa. Not my favorite grain, but I’ve included it in my diet for several years now as I know it’s super healthy. It’s packed with protein (a complete protein containing all 9 essential amino acids), fiber (twice as much as most other grains), vitamins and minerals, and it’s gluten-free. I knew it could be eaten as a hot breakfast cereal, and on this cold, drizzly morning I decided to give it a try. Generally, I have my smoothie which has mixed frozen berries, banana, kale, spinach, flax seeds, etc., but just wasn’t feelin’ it today. I’m so glad I mixed up my routine. This hot cereal is so good! Experiment with different fruits and maybe add a sprinkling of chopped walnuts or ground flax seeds.
Whenever I serve this thick and creamy potato chowder to guests (non plant-based), they can’t believe it doesn’t contain dairy or cheese. For an even lower-fat version, leave out the cashews. The result will still be delicious.
A delicious spin on basic hummus. Make sure to use fresh basil! Dry just won’t give you the same, wonderful flavor. Hummus is so easy to make – there’s really no need to ever buy pre-made, especially considering how much fat is in most store-bought varieties.
I had never made pumpkin soup before. Shocking, I know, considering what a pumpkin freak I am. Well, I gave it a go recently. As per normal, I was determined to listen to my culinary instincts rather than follow a recipe…not sure if that’s big ego or just a can-do attitude talking :). Either way, my instincts paid off, big time!!! This soup rivaled any pumpkin soup I’d ever had, including the non-vegan, really fattening varieties I’d had in years past. Try it! As you know, I don’t cook with oil as a rule, but the small amount of truffle oil stirred in just prior to serving MAKES this soup, in my opinion.
This peanut sauce is delicious over steamed veggies, rice noodles, tofu, or even potatoes. Many possibilities!!
