Sweet Pumpkin Soup

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4 cups vegetable broth

2 1/2 cups pumpkin puree

1 cup coconut milk

2 carrots, chopped

2 summer squash, chopped

1 yellow onion, chopped

2/3 cup brown sugar

2 tbsp olive oil

2 tsp sea salt

1/2 tsp nutmeg

1/4 tsp black pepper

  • Cook onions in oil in a saucepan for 7 minutes
  • Add summer squash, carrots, pumpkin, veggie broth, salt, pepper and nutmeg and bring to a boil
  • Reduce to a simmer and cook for 10 minutes
  • Add brown sugar and cook for an additional 10 minutes
  • Remove from heat and blend in batches in a blender until smooth and creamy
  • Return to heat and stir in coconut milk
  • Cook on medium heat for 5 minutes

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Apple & Arugula Quesadillas

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What to do with my leftover apples from apple-picking, what to do…

I exhausted any and all breakfast dishes and desserts I could possibly think of that incorporated apples. Lunch and dinner options? Not so much.

Apples brown so quickly and I’ve found that it’s harder to mix them into salads or meals that used them raw. So quesadillas seemed like  unique way to use up the fruit, since they’ve worked so beautifully before in apple pizza. The basis of these quesadillas are similar (expect that they’re vegan of course) and were every bit as delicious as the pizza.

2 large whole wheat burrito wraps

2 cups fresh arugula

2 cups chopped apples

1 red onion, sliced

1 cup shredded vegan cheese of your choice

1/4 cup white wine

1 tbsp olive oil

1 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 425 degrees
  • Saute  the onions in the oil over medium heat for 5 minutes
  • Add apples, white wine, salt and pepper and cook for 5 more minutes, then remove from heat
  • On one half of each burrito wrap, place half of arugula
  • On the other side, place half of vegan cheese, and top with half of apple/onion mix
  • Fold burritos over and cook at 425 degrees for 5 minutes on each side

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Mashed Potato & Gravy Shepard’s Pie

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This one will be used for Thanksgiving for sure! Warm, hearty and a traditional meal, this Shepard’s Pie will please anyone at your holiday table.

4 or 5 Yukon Gold potatoes, boiled

1 1/2 cups chickpea gravy

1/2 cup coconut milk

3/4 cup frozen peas

1 onion, chopped

1 carrot, chopped

1 8 oz. package organic tempeh, crumbled

3 cloves garlic, minced

2 tbsp olive oil, divided

1 cayenne pepper, minced

1 tsp sea salt

1 tsp dried thyme

1/4 tsp black pepper

  • Preheat oven to 350 degrees
  • Cook cayenne pepper and onion in 1 tbsp oil over medium heat in a saucepan for 7 minutes
  • Add peas, carrots, tempeh, gravy, salt, thyme and pepper and cook for 2 more minutes
  • Mash potatoes with coconut milk and garlic until creamy
  • Spread 1 tbsp oil on the bottom of a casserole dish
  • Spread vegetable/tempeh mix over the bottom of the pan
  • Spread mashed potatoes over the tempeh mix
  • Bake at 350 degrees for 35 minutes

Apple Walnut Crisp

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I’m at a loss for apple recipes.

I can’t seem to come up with anything creative for the 12 lbs. of apples I picked up last weekend. So apple crisp seems like the only logical thing to make with all this fruit.

The walnuts give the topping of the crumble an extra crunch, that I absolutely loved. I may or may not have eaten all the topping off of most the dish when it came out of the oven. OK, OK I did. It was me. I couldn’t help it!

And if you live in the Boston area, you MUST eat this apple crisp with FoMu’s Apple Cider Donut vegan ice cream. It is easily one of the greatest things I have ever eaten. Not exaggerating!

FILLING

7 or 8 apples, peeled and sliced

1/3 cup organic brown sugar

1/3 cup organic raw sugar

1/2 cup organic orange juice

1 tbsp arrowroot powder

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp sea salt

TOPPING

1 cup organic rolled oats

1 cup organic whole wheat flour

1 cup organic brown sugar

1 cup raw walnuts, chopped

1/3 cup olive or coconut oil

3 tbsp almond milk

1 tsp pure vanilla

1 tsp ground cinnamon

  • Preheat oven to 350 degrees
  • Dissolve arrowroot powder in orange juice
  • Toss together apples, sugars, cinnamon, nutmeg and salt
  • Pour into casserole dish and pour orange juice over it
  • For the topping, mix together oats, flour, sugar, walnuts and cinnamon
  • Add in oil, almond milk and vanilla and then mix together until it forms a crumbly consistency
  • Pour crumbles ontop of apple slices
  • Bake at 350 degrees for 45 minutes

 

 

BBQ Cauliflower Wings

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These are awesome!!

Not one for many cauliflower dishes, this faux “wings” absolutely have me hooked. The way they cook in the oven give it such a great texture and fall apart similarly to the way chicken may fall off the bone (gross reference, but very accurate). The BBQ sauce is adaptable and feel free to use whatever kind suits your palette. They were a cinch to make and I love this dish so much because it’s a full meal on its own, and who doesn’t love saying they ate an entire head of cauliflower for dinner?

1 head cauliflower, broken into florets

1 cup organic BBQ sauce (we used Annie’s Naturals)

1 cup almond milk

1 cup organic all-purpose flour

1 tbsp chipotle hot sauce (optional)

1 tbsp arrowroot powder (or whatever starch you’ve got)

1 tbsp olive oil

1 tsp sea salt

1/4 tsp black pepper

*Dip into raw vegan mayo-it doubles as sour cream too!

  • Preheat oven to 450 degrees
  • Whisk almond milk and flour together
  • Dredge cauliflower pieces into flour mixture, sprinkle with arrowroot powder and place in a shallow glass baking dish
  • Bake at 450 degrees for 20 minutes
  • Meanwhile, mix together the BBQ sauce, hot sauce, olive oil, salt and pepper
  • Once cooked, toss cauliflower with BBQ mix and bake for an additional 5 to 8 minutes

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Cinnamon Acorn Squash Soup

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And the soup fetish rages on.

Is there any vegetable that CAN’T be turned into a delicious soup? I’ve found yet to find a veggie that I couldn’t roast or boil and puree into a sweet or savory, creamy bisque. And fall seems to be the perfect time to keep churning out the soup recipes.

I was recently given what I THOUGHT was a pumpkin (thanks Tracy!), only to slice open the sucker and discover it was, in fact, an acorn squash. Since I already severed the gourd, my pumpkin pie and pumpkin oatmeal was put on hold and without much planning, decided that the only way I could quickly serve this squash was in a soup of course.

I was overwhelmingly surprised at how awesome it came out, since I literally threw in any fall-ish item into the pot, crossing my fingers for success. Freshly picked apples + homegrown acorn squash + cinnamon = HEAVEN.

4 cups vegetable broth

1 large acorn squash, halved and seeded

1 large apple (green is better), peeled and chopped

1 red onion, chopped

2 carrots, chopped

1 cup coconut milk

3 tbsp olive oil

1 1/2 tsp cinnamon

1 tsp sea salt

1/4 tsp black pepper

1/4 tsp nutmeg

1/2 cup chopped pecans for garnish

  • Preheat oven to 400 degrees
  • Place acorn halves, face up, on a baking sheet. Season with olive oil, salt and pepper to taste
  • Roast at 400 degrees for 1 hour
  • Remove skin off squash and cube
  • In a large saucepan, cook olive oil and onion over medium heat for 5 minutes
  • Add squash, carrots, apples, salt and black pepper and cook for 3-5 more minutes, stirring continuously
  • Add cinnamon and nutmeg and cook for another minute
  • Add vegetable broth and bring to a boil
  • Simmer on low/medium heat for 15-20 minutes
  • Stir in coconut milk, then puree in batches in a blender until creamy

Crispy Smashed Rosemary Potatoes

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Is there anything better than a good roasted potato?

I love, love, LOVE any potato recipe that doesn’t require frying. These baked crushed red potato recipe is unreal and I ate 10 out of the 12 potatoes in just one sitting. And I’m not ashamed to admit it. Topped with some chickpea gravy or vegan cheddar and you’ve got yourself an insanely delicious dish that any carnivore would be happy to eat. Plus, smooshing potatoes is fun!

12 red potatoes, boiled

2 tbsp olive oil

Rosemary, salt and black pepper to taste (I used ALOT of each!)

  • Preheat oven to 450 degrees
  • Using the bottom of a cup or bowl, smash the boiled potatoes onto a greased baking sheet while they’re still hot
  • Drizzle the olive oil over the tops of the potatoes and sprinkle with salt, rosemary and black pepper
  • Bake at 450 degrees for 25 minutes

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