Butternut Squash Alfredo Pasta

So Ina did this live on FB with Allrecipes today, and I thought it sounded so good! Perfect fall recipe can’t wait to try!

 

It is pretty similar to the one posted on her website – either one sounds good! 🙂

http://www.theppk.com/2012/10/roasted-butternut-alfredo/

 

Isa’s Butternut Squash Alfredo Pasta

1 pound farfalle (bowtie pasta)
11/2 cups soaked, drained cashews*
2 cups vegetable broth
1/4 cup mellow white miso
1/4 cup nutritional yeast flakes
2 tablespoons lemon juice
3 cups loosely packed flesh from 1 roasted butternut squash, or 1 15.5-ounce can pumpkin or squash purée
2 cups diced yellow onion (1 large)
2 tablespoons olive oil
Salt
3 fresh sage leaves, minced (or 1/4 teaspoon dried ground sage)
1/4 cup apple cider
Pepper to taste
1/4 cup chopped fresh parsley

Directions:

Bring a pot of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving 1 cup cooking liquid, and keep warm.

 Meanwhile, blend cashews with 11/2 cups of broth until smooth when rubbed between fingers. Add miso, yeast, lemon juice, squash, and remaining 1/2 cup broth (if needed to thin) and blend to combine.

Cook onions in oil with a few pinches of salt over medium-high heat, stirring occasionally, until golden brown, about 9 minutes. Add sage and cook 1 more minute. Add cider to pan and cook, stirring up any browned bits, 1-2 minutes.

 Pour half the sauce over the hot pasta and stir to combine. Reserve remaining sauce for another use. Add onion mixture and enough reserved cooking liquid to thin and warm the sauce.

Taste and add generous grinds of black pepper, and salt if needed. (Ours didn’t need more salt, but it might depend on the broth you use.) Sprinkle with parsley. Serve immediately.

Makes 12 cups pasta (4 to 6 servings, depending on how hungry you are) and 21/2 extra cups of sauce, which you can freeze in a covered container for another day.

*Soak cashews in cold water to cover for 2 to 12 hours. Or boil them 20 minutes. Or, if you have a high powered blender, you can get away without soaking them at all; just be sure to blend them until they’re smooth.

Vegetable Pot Pie with Foster’s Herb Biscuits

Vegetable Pot Pie with Foster’s Herb Biscuits

Serves 8 to 10

1 recipe (uncooked) Old-Fashioned Buttermilk Biscuits with herb variation (see link at the bottom of page)

6 tablespoons ( ¾ stick) unsalted butter

4 carrots, peeled and chopped

4 ribs celery, chopped

8 ounces fresh button mushrooms, wiped clean and thinly sliced

¼ cup all-purpose flour

5 cups vegetable broth

One 10-ounce box frozen green peas or 2 cups cooked fresh green peas

1 tablespoon chopped fresh sage or 1 teaspoon dried sage

Salt and freshly ground black pepper to taste

Egg wash: 1 egg beaten with 2 tablespoons milk

1. Preheat the oven to 375 degrees.

2. Prepare the biscuits as the recipe directs, but do not bake them. Set aside.

3. Melt the butter in a large skillet over medium-high heat and add the carrots, celery, and mushrooms. Cook, stirring frequently, about 10 minutes, until light brown.

4. Add the flour and cook, stirring frequently, 3 to 4 minutes long, until light brown. Slowly whisk in the broth and bring to a low boil, whisking constantly.

5. Add the peas and sage. Season with salt and pepper and stir to mix. Reduce heat and simmer, stirring occasionally, 10 to 15 minutes or until thick and creamy.

5. Remove from the heat and transfer the mixture into a 9 by 13-inch baking dish.

6. Top with the uncooked biscuits. Brush the biscuits with the egg wash and bake 25 to 30 minutes, until the biscuits are golden brown and the vegetable mixture is bubbling around the edges. Serve immediately.

Corn and Roasted Red Pepper Chowder

Corn and Roasted Red Pepper Chowder

Makes 2½ to 3 quarts chowder; serves 6 to 8

2 tablespoons olive oil
2 leeks, trimmed and split lengthwise
4 tablespoons (½ stick) unsalted butter
1 yellow onion, diced
4 ribs celery, diced
6 garlic cloves, minced
8 cups vegetable broth or chicken broth
2 Yukon gold or russet potatoes, peeled and chopped
Kernels from 4 ears fresh corn (2 cups fresh or frozen corn)
3 roasted red bell peppers, peeled, cored, seeded, and chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh thyme or 2 teaspoons dried thyme
2 tablespoons chopped fresh chives or chopped fresh parsley
1 cup heavy cream
Fresh chives, to garnish, optional

1. Soak the leeks in a bowl filled with cold water for 10 minutes. Rinse and drain. Slice into ¼-inch rounds and set aside.

2. Melt the butter in a large saucepan over medium-low heat and add the onion. Cook and stir about 15 minutes, until softened. Add the leeks and celery and cook and stir about 10 minutes longer, until the leeks and celery have softened. Add the garlic and cook and stir about 2 minutes more.

3. Add the broth and potatoes and bring to a low boil, reduce heat, and simmer, uncovered, about 30 minutes, until the potatoes are tender. Add the corn, roasted red peppers, salt, black pepper, and thyme and simmer about 15 minutes longer. Remove the pot from the heat and add the chives.

4. Remove about 4 cups of the mixture from the pot and cool slightly. Place the cooled soup in the bowl of a food processor fitted with the metal blade and puree until smooth. Return this mixture to the soup and stir until well blended.

5. Stir in the cream and reheat over low heat, stirring constantly, until heated through. Serve immediately, garnished with chives if desired.

Cauliflower Mashed Potatoes

Cauliflower “Mashed Potatoes”

Ingredients:

  • 1 3lb head cauliflower
  • 1 tbsp butter
  • 1 tbsp heavy cream
  • 2 tbsp grated cheddar cheese
  • salt and pepper to taste
  • chopped scallions, for garnish
  • melted butter or olive oil, for drizzling (optional)

 

Directions:

  1. Prep the cauliflower by cutting it into quarters, then cutting off the core (please refer to the video if needed). Break the quarters up into florets with your hands or a knife.
  2. Add a cup of water to a big pot and bring to a boil. Add the cauliflower florets, cover with a lid, and cook for 5-8 minutes until the cauliflower is fork tender (cook time will vary depending on the size of your florets). Puree the cooked cauliflower in a blender or food processor until smooth, then mix with the butter, cream, cheese, and salt and pepper to taste. Sprinkle with scallions and drizzle with melted butter or olive oil if desired. Enjoy!

 

Avocado Cucumber Salad

Oh man I cannot WAIT to put this on some toast!

obsessively good avocado cucumber salad

Serves 2 as a main or 4 as a side

3/4 to 1 pound seedless cucumber, washed and chopped into chunks
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonaise
Juice of half a lime, plus more to taste
Salt and hot sauce (we used Sriracha) to taste
Chopped cilantro or flat-leaf parsley to garnish

Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley.

Roasted Banana Pepper Vinaigrette

Spicy Roasted Banana Pepper Vinaigrette

Ingredients:
6 banana peppers
1 tbsp unrefined, virgin coconut oil (warmed to liquid)
1/3 cup olive oil
1/4 cup red wine vinegar
2 tbsp fresh orange juice
1 tsp fresh orange zest
2 tsp lime juice
2 tsp raw, wild-harvested honey (can sub equal amount of any natural sweetener you like, or skip it altogether)
Fine-ground sea salt and pepper to taste

*Don’t have any banana peppers? Try this recipe with 1 roasted red pepper or 1 roasted poblano pepper instead (add 1/4 seeded, raw jalapeño for some kick) .

1. Preheat oven to 350°F.

2. Slice peppers in half lengthwise and remove stems, ribs and seeds.

3. Place peppers face up in a glass baking dish and drizzle with melted coconut oil. Season with salt and pepper and roast for 30 minutes.

4. Transfer to blender and add olive oil, red wine vinegar, fresh orange juice, orange zest, honey, lime juice, and blend until super smooth. Season with salt and pepper to taste.

5. You can use the vinaigrette warm or chill in the fridge for at least 2 hours for use as a dressing for greens. Give it a good shake or re-blend if it separates (which preservative/thickener-free homemade dressings will do). Remember, a little goes a long way and it’s fantastic paired with cooling veggies and sweet greens, sprouts, grains and legumes.

 

Butternut Squash Sauce

Broccoli Bowl with Creamy Butternut Squash Sauce

Ingredients:
The florets from 1 head of broccoli
1/4 cup walnuts

Sauce
1 cup butternut squash, diced
1/4 cup cashews, soaked at least for 1 hour
2 tsp nutritional yeast (if you can’t find this nutty, cheese-flavored, B vitamin-rich ingredient, leave it out)
1 tsp fresh lemon juice
1/4 cup water
1/2–1 tsp fine-ground sea salt
2 tsp unrefined, virgin coconut oil (optional)

 

1. Soak cashews for 1–2 hours in a bowl filled with pure water.

2. Preheat oven to 350°F. Scatter walnuts on parchment-lined baking sheet. Sprinkle with a pinch or two of salt.

3. While walnuts toast, steam butternut squash cubes 7–10 minutes, or until soft and a fork can easily pierce a cube. Save steamer set up with water for broccoli.

4. Blend together sauce ingredients until super smooth. Set aside.

5. Steam broccoli for 3–5 minutes until vibrant green. Rinse out your steamer pot and transfer florets to the pot and heat to medium-high. Add sauce and stir together until warm—3–5 minutes

 

Spicy Sweet Potato Jambalaya

I have been CRAVING a good jambalaya – but I don’t eat meat sooo its been a bummer – then this popped up! Really excited to try!

http://www.mnn.com/food/recipes/stories/spicy-sweet-potato-jambalaya

Adapted from: https://www.amazon.com/The-Inspired-Vegan-Ingredients-Mouthwatering/dp/0738213756

 

Prep time: 15 minutes 

Cook time: 2 hours 

Total time: 2 hours 15 minutes 

Yield: 6-8 servings

Spicy Sweet Potato JambalayaIngredients

  • 1 cup diced yellow onion
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 pinch coarse sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 cup long-grain brown rice, soaked in water overnight, then drained
  • 2 teaspoons tomato paste
  • 3 cups vegetable stock
  • 1 cup chopped canned tomatoes with their juice
  • 1 cup carrots, peeled and diced
  • 1 cup parsnips, peeled and diced
  • 1 cup sweet potato, peeled and diced
  • 1 cup yellow potatoes, peeled and diced
  • 2 teaspoons dried parsley
  • 1 pinch freshly ground black pepper
Cooking Directions
  1. Preheat oven to 450 degrees Fahrenheit. In a large skillet over low heat, combine the onion, chili powder, cayenne, 1/4 teaspoon of salt and 2 tablespoons of the olive oil. Saute the mixture, stirring often, until the onions are softened.
  2. Add the rice, then increase the heat to high. Cook the rice mixture for about 2 minutes, stirring often. When the water is evaporated, add the tomato paste, and stir to incorporate.
  3. Add the vegetable stock and the tomatoes, bring the mixture to a boil, then remove the skillet from the heat and set it aside, allowing the rice to absorb the water.
  4. In a medium bowl, combine the vegetables, the rest of the olive oil and 1/2 teaspoon of salt. Stir to coat the vegetables in oil, and then place them on a roasting pan or cookie sheet lined with parchment paper. Roast the vegetables for about 40 minutes, checking turning them half way through to roast all sides evenly.
  5. Once done, stir the roasted vegetables into the rice mixture. Bring the skillet to a boil again, cover and lower the heat to low. Let the mixture simmer until most of the liquid is absorbed, about 50 minutes. Then, remove the skillet from the heat but keep the lid on, letting the rice steam for another 10 minutes.
  6. When done, stir in the parsley and adjust salt and pepper to taste.

 

Pepper Jelly?!

http://www.mnn.com/food/recipes/stories/avocado-toast-sweet-and-spicy-pepper-jelly

Ingredients
  • 1 sourdough baguette
  • 2 ripe Hass avocados, pitted and sliced
  • 1 package spicy microgreens (such as a radish mix)
  • 4 red bell peppers, coarsely chopped
  • 2 small red chiles, coarsely chopped
  • 2 1/2 cup organic raw cane sugar
  • 1 1/2 cup apple cider vinegar
  • 1 teaspoon red pepper flakes
  • 1 tablespoon extra virgin olive oil
Cooking Directions

To make the jelly:

  1. In a food processor or blender, pulse the peppers and chiles together until they are finely chopped. Pour the mixture into a large saucepan and add in the sugar, vinegar and red pepper flakes.
  2. Over medium heat, bring the mixture to a boil, then reduce the heat to low and let simmer. Allow to simmer for about 45 minutes to 1 hour, or until the liquid is reduced by two-thirds and the mixture has thickened. Remove from heat and let sit for a few minutes.
  3. Spoon the warm mixture into heatproof mason jars or jam jars, then cover and chill until the jelly has set, or about 3 hours.

To make the toasts:

  1. Cut the sourdough baguette on a diagonal to make half-inch slices. Lightly brush olive oil across the tops of the slices and place in the oven or a toaster until golden brown
  2. Place several slices of avocado onto each toast. Top with the microgreens and a dollop of the sweet and spicy pepper jelly.
  3. Serve and enjoy!

Smoky Split Pea Soup

Honestly – one of my FAV soups to make. The smoked paprika and chipotle chile make it so you don’t even miss the ham. I have seen a bunch of different variations, my favorite is happy herbivore (cannot find recipe now of course), but this one is almost the same.

http://www.vegetariantimes.com/recipe/smoky-split-pea-soup/

 

  • 1 cup green split peas
  • 2 Tbs. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. chopped chipotle chile, canned in adobo sauce
  • 1 large sweet potato, peeled and diced (3 cups)
  • 2 medium onions, diced (3 cups)
  • 3 ribs celery, diced (1 cup)
  • 4 cloves garlic, minced (4 tsp.)
  • 1 14-oz. can diced tomatoes

 

1. Soak split peas in large bowl of cold water overnight.

2. Heat oil in 3-qt. saucepan over medium heat. Add paprika and chipotle, and stir. Add sweet potato, onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and sauté 2 minutes.

3. Drain split peas, and add to pot with 6 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.