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.
Several years ago, I asked hubby for a bread maker. My big plan was to make lots of fresh-baked loaves of bread and never have to buy another loaf again. Ah, to be young with such lofty goals. I baked one loaf, it wasn’t great, and the unit was stored in the garage for several years. My older, and much wiser self decided to dust that bad boy off and give the whole bread-making thing another shot. SO glad I did! My amazingly wonderful friend Donna makes bread all the time and is always telling me how fun and easy it is – and how great it makes the house smell. She was so right!
I did some research and played around a bit with ingredients and ultimately came up with this whole grain treat. If you don’t have a bread maker, ask Santa or whomever to bring you one. You literally dump the ingredients in the metal “bowl”, and walk away. Definitely the lazy man’s way to make bread (though not as lazy as buying a loaf at the store!).
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.
Unlike traditional Sloppy Joes which are made with ground beef, these Josephines are made with either crumbled tofu, chickpeas or tempeh. Either is delicious!
This peanut sauce is delicious over steamed veggies, rice noodles, tofu, or even potatoes. Many possibilities!!
This sauce is delicious with steamed veggies, on noodles or tofu scramble.
