Butternut Squash Kale & Quinoa Stew

It took a while to get there....but it is finally starting to feel like winter!  This stew is perfect for warming up those bones, but not leaving you overloaded with carbs.

You will need:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cups cubed butternut squash
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon red chili flakes
• ½ teaspoon smoked paprika
• 1 tablespoon white wine vinegar
• 1 (14.5 ounce) can diced tomatoes
• 4 cups (32 ounces) vegetable broth
• ½ cup dry quinoa
• 2 to 3 cups chopped kale
• Sea salt and freshly ground black pepper

I have everything, now what?:

1. Heat the oil and onion in a large pot over medium-high heat.  Add some salt and pepper and stir occasionally.
2. Add the butternut squash, another pinch of salt, and stir. Let the butternut squash cook for a few minutes, then stir in the garlic, cumin, coriander, paprika and red pepper flakes. Add the white wine vinegar. Add the tomatoes, broth, and quinoa. Cover and simmer until the butternut squash is tender and the quinoa is cooked through, about 35-40 minutes. 
3. Add the kale about 10 minutes before the soup is finished.  
4. Garnish with some sriracha and nutritional yeast flakes.

Cranberry Fluff

I had something similar to this in 2014 and I was craving it for Thanksgiving this year. I received numerous compliments and requests for the recipe!

This recipe has two components that need to be made seperately.

Cranberry sauce:

-2/3 cup sugar

-1/2 cup orange juice (no sugar added or freshly squeezed)

-1/8 teaspoon kosher salt

-One 12-ounce bag cranberries

Fluff:

-1.5 cups fresh pineapple 

-3 cans of coconut milk (separated) - refrigerate overnight

-2 packages of cocowhip 18oz.

-1 cup crushed walnuts

-1 pack of Dandies (vegan marshmallows)

What to do:

-Combine the cranberry sauce ingredients in a pot. 

-Cook ingredients on medium high heat.

-Stir occasionally.

-Cranberries will begin to burst.  Lower heat and begin to stir slowly until the cranberries start to break down.

-Once the cranberries have broken down to desired consistency, remove from heat.

-Let cool overnight…or at least a few hours until it has become a jelly

-Take your cans of coconut milk and open them from the bottom.  Drain out all of the liquid.

-Scoop the coconut butter into a mixing bowl.

-Add the Cocowhip (or any other vegan whipped cream)

-Mix the ingredients together.

-Slowly incorporate the pineapple and walnuts into the mixture.

-Slow down the mixing and add the marshmallows. 

-Once everything is all mixed together nicely, add the cranberry sauce and fold in.  Due to the coconut butter, the mixture will be a bit stiff….that is good!

-Chill and serve!

Spicy Veggie-licious Soup

This soup will warm your cold bones and fill your belly!  It also has a very nice kick and a wonderful flavor.  Like most soups, I recommend eating this the next day.  However, if you just can’t wait, it is delicious right out of the pot!

You will need:

-1 medium yellow onion (diced)

-2 cups of cherry tomatoes (whole)

-1 large bell pepper (I used yellow)

-2 medium Yukon potatoes

-1 cup of okra (sliced)

-1 cup of kale (shredded into large chunks)

-1 cup of parsnips (diced)

-1 cup of turnips (diced)

-1 cup of shredded carrots

-1/2 cup celery (diced)

-2 cloves of garlic (minced)

-1 tablespoon red pepper flakes (less if you do not want soup as spicy)

-2 tsp ground sage

-5 large leaves of basil (shredded)

-1 tablespoon sriracha (more or less to taste)

-2 tablespoons olive oil

-6 cups or so of vegetable broth (more or less depending on how dense you want your soup to be)

What to do:

-In a large pot, saute the diced onions and peppers until they start to soften.

-Once they have softened up, add the remaining ingredients.

-Bring to a boil and reduce heat to a simmer.  Let the soup simmer for about 90 minutes or until the veggies have softened and the tomatoes have burst and liquefied.

*For this recipe, I used my Vidalia Chop Wizard.  This tool ensures that my veggies are all the same size and cook in the same time. 

One Pot Veggie Chili

What is better than a nice bowl of chili when it is cold outside?  This chili will warm your bones!

You will need:

-About 2 tbl olive oil
-1 medium to large yellow onion (diced)
-1 cup shredded carrots
-Fresh cilantro (to taste)
-2 medium jalapeno peppers (diced)
- 3 garlic cloves (minced)

-2/3 cup sundried tomatoes
- 3 tbl chili powder
- 1 tbl cumin powder
- 2 medium to large heirloom tomatoes
- 1 can (or box) of kidney beans
- 1 can (or box) of black beans
- 1.5 cups of tomato sauce
- Protein of choice (I used Smart Sausage in mine)

Optional:
-Vegan cheez shreads (I used Daiya)
-Vegan Sour Cream
-Tortilla Chips

What to do:
-Combine protein of choice (if any), diced onions, shredded carrots, garlic, jalapeno, and olive oil in a pan.  Saute together until protein is browned and the onions are getting soft.
-Add remaining ingredients.  Stir everything together and let simmer on low heat for 1 hour or so.

Apple Cinnamon Quinoa

Tired of boring oatmeal?  Don't want to ingest all of the processed junk in commercial cereal? Then check this out.  This is a very nutritious and filling way to start your day.

You will need:
-1 cup plain quinoa
-1 cup non-dairy milk
-1 cup water
-2 red apples - diced
-1/4 cup organic maple syrup
-1/4 cup slivered almonds
-1/4 cup chopped walnuts
-Cinnamon (to taste)


What to do:
-Cook quinoa with 1 cup water, i cup non-dairy milk (I used almond milk).
-Once the quinoa is done, let sit and cool.
-While that is cooling, dice the apples into small pieces (I would highly recommend soaking in salt water or pineapple juice to keep apples from browning.  If you use the salt water method, make sure to rinse the apples off in cold water).
-If you wish to eat this as a hot oatmeal, go ahead an add the apples, maple syrup, cinnamon, and nuts.  I prefer to eat this like a cereal, so I wait for the quinoa to cool before I add the remaining ingredients.
-I keep this in the fridge and eat it for breakfast every morning with a little almond milk.

Gluten Free Baked Chik'n

Wow, I never expected this to come out so well.  This roast may be a bit time consuming, but it is worth it.  You can slice it and eat it with some gravy and mashed potatoes.  You can cut it into slices and make sandwiches with it.  It is delicious...if I do say so myself :)

This recipe yields a portion meant for 2.  You can easily double it for 4-5.

You will need:
-1 block extra firm tofu (pressed)
-1/4 cup nutritional yeast flakes
-1/8 cup tamari
-1/8 cup vegetable broth
-1 tsp dried sage
-1 tsp thyme
-1 tsp onion powder
-1 tsp minced garlic
-1 tsp paprika
- pinch of turmeric (to give it color)
- non stick cooking spray or other oil for the pan

What to do:
-Prep your steamer
-Combine all ingredients (except oil) in a food processor and blend it until it is creamy.  You are going to think it is too thin.  How could something of a hummus consistency turn into a beautiful, mouth watering roast?  Trust me...it will.
-Use a spatula to scrape out the mixture onto tin foil.
-Wrap it up tight.
-Pre-heat oven to 375
-Place into a steamer and let steam for 15-20 minutes.  This will help it start to firm and keep it moist.
-Once that is done, carefully unwrap the roast from the tin foil and place it in a greased pan.
-Cook at 375 for 45 minutes to 1 hour.  The outside should be nice and crispy and golden brown.
-Let it cool before you begin to slice it up.  Cooling will help it further firm.

BBQ Jack Fruit (Pulled "Pork")

This is PERFECT for outdoor parties and picnics.  I brought this to work and it fooled some of my meat-eating co-workers.  It is also really easy to make!

You will need:

-1 can of green jackfruit (in water) shredded in food processor.  I am pretty new to jackfruit, so if you would rather use fresh, make sure it is not ripe.  Ripe jackfruit is too sweet and watery to work in this recipe.

-1 red onion (shredded in food processor)

-BBQ sauce of your choice

-Salt - n - pepper to taste

Directions:

-Open the can of jackfruit and drain the water.  Using the shredding plate in your food processor, shred the jackfruit.

-Using the same shredding plate, shred the onion.

-You should now have a stringy mixture of jackfruit and onions.

-Take the jackfruit and onion mixture and place in a skillet, over medium heat.  I would recommend adding just a touch of oil.  Let this mixture cook until most of the moisture is out.

-Add in the BBQ sauce and reduce to low heat.  

-Enjoy!