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.

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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.

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.

 

Brussel Sprout Fried Rice

Learning to love brussel sprouts — its all about variety! – but I feel like you can use any main veggie in this –

 

http://www.theppk.com/2014/02/brussel-sprout-fried-rice/

Ingredients:

2 tablespoons refined coconut oil, divided
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
1/4 cup pine nuts
1/4 cup fresh basil
1 cup loosely packed fresh cilantro
1 cup finely chopped scallions
2 cloves garlic, minced
1 tablespoon fresh minced ginger
4 cups cooked and cooled jasmine rice [see note]
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh lime juice
1/2 teaspoon agave

 

Directions:

Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Sauté the Brussel sprouts and carrots in 1 tablespoon of oil for about 5 minutes, until Brussel sprouts are lightly charred. Toss in the pine nuts and cook for two minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.

Lower heat a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful. Now add the rice, red pepper flakes and the remaining 2 teaspoons oil and cook for about 5 minutes, tossing often.

Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice and agave. Cook for 3 more minutes or so, until rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!

Zucchini Meatballs

These were awesome – I used a Flax Egg instead of a regular egg and that worked out perfect.

Zucchini “Meatballs”

Servings: 4 • Size: 4 balls

Ingredients
1 tsp olive oil
2 garlic cloves, crushed
1 1/4 lbs unpeeled zucchini, grated
1/2 tsp kosher salt
1/8 tsp black pepper
3 tbsp chopped basil, plus leaves for garnish
1 cup Italian seasoned breadcrumbs
1 large egg, beaten
1 ounce (1/4 cup) Pecorino Romano cheese, freshly grated, plus more for serving
2 cups marinara sauce
part skim ricotta cheese, for serving (optional)

Directions:
Place the olive oil in a large nonstick skillet over medium heat.

When hot add the garlic and sauté until golden, about 30 seconds. Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes. Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.

Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes

Heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.

Jerk Chickpeas

**This is one of my FAVORITE things to make, for the banking honestly I just keep it in there covered for about 40 min to get the chickpeas softest – I don’t mess around with mixing (I might give it a shake that’s about it).

Also – when I don’t have all the seasonings for the marinade, I just use my jerk seasoning from the store premixed, with all the other ingredients (garlic, ginger, lime, tomato past, maple syrupe, ect)**

 

 

Happy Herbivore Recipe – I think from one of the meal plans.

https://happyherbivore.com/

Serves 2
1 oz can chickpeas – drained and rinsed
1 red bell pepper – sliced and diced
3 green onions – sliced
1 cup cooked brown rice
cilantro (optional)

Jerk Marinade:
1 1/2 – 2 tbsp. fresh lime juice
1 tbsp. low-sodium soy sauce (tamari, or coconut aminos)
1 1/2 tsp tomato paste
1 1/2 tsp pure maple syrup
1/2 tsp dried thyme
1/2 tsp all spice
1/2 tsp ground cinnamon
ground cloves
1 1/2 tsp fresh ginger root – peeled and minced
1 garlic clover
red pepper flakes (optional)

Whisk above marinade ingredients together until combined

Directions:
1. Preheat oven to 375F
2. In a baking dish, combine Jerk Marinade with chickpeas, peppers & green onions
3. Stir until chick peas are evenly coated
4. Cover with foil and bake for 25 minutes
5. Remove foil, stir, and bake uncovered for another 5-8 minuets, stirring again about halfway through, until marinade has partially absorbed in to chickpeas
6. Serve over brown rice, top with cilantro

Coconut Cauliflower Curry

**This came out SOOO much better than I thought it would, LOVED it.

I only used half the coconut milk since I don’t like things too creamy (preference), and I thought it was a little mild so I think I double or tripled the curry powder. **

Happy Herbivore Recipe – I think from one of the meal plans as well

https://happyherbivore.com/

Serves 2

1/2 small onion – diced

1 sweet potato – diced

1oz diced tomatoes

1-3 tsp mild curry powder

2 cups cauliflower florets

7oz lite coconut milk

1 cup prepared chickpeas

1 cup cooked brown rice

fresh cilantro (optional)

 

Directions:

  1. Line a large skillet with 1/2 cup water
  2. Sauté onion until translucent
  3. Stir in diced potatoes and tomatoes (with juices), plus another 1/2-cup water
  4. Break up large tomatoes pieces with your spatula and cover – bring to boil and reduce to low and simmer until potatoes are just tender
  5. Stir in curry powder
  6. Add cauliflower florets and simmer until cauliflower reaches desired tenderness and potatoes are very fork-tender – add water as needed during cooking
  7. Taste – if too acidic , add a squirt of ketchup or brown sugar
  8. Stir in coconut milk and chickpeas
  9. Simmer a few minutes more, until everything is warm (simmer uncovered if too soupy)
  10. Serve of brown rice, garnish with cilantro

Vegetarian Hash

**Love the acorn squash in this, but have used sweet potatoes and butternut – whatever was at the store*

http://www.cleaneatingmag.com/recipes/vegetarian-hash/

By Alison Lewis

Serves: 6
Hands-on time: 15 minutes
Total time: 25 minutes

INGREDIENTS:
•3/4 lb small new potatoes, left unpeeled
•1 small acorn squash, peeled and cut into 1/4-inch pieces
•1 tsp fresh rosemary, chopped, divided
•1/2 tsp sea salt, divided
•1/2 tsp fresh ground black pepper, divided
•Olive oil cooking spray
•4 tsp olive oil, divided
•2 shallots, minced
•2 cups broccoli, shredded
•1/3 cup each red and green bell pepper, thinly sliced
•2 tsp fresh lemon juice

INSTRUCTIONS:
1.Preheat oven to 425 F. In a bowl, lightly toss potatoes and squash with 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper. Place on a baking sheet misted with cooking spray. Drizzle with 2 tsp oil, tossing gently. Bake for 25 minutes or until tender, stirring every 10 minutes.
2.Heat remaining 2 tsp oil in a large nonstick skillet over medium-high. Saute shallots, broccoli and bell peppers for 1 minute. Add potato-squash mixture and cook for 5 minutes or until heated. Sprinkle with lemon juice, remaining 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper and heat through.

Arroz con Pollo

From SmittenKitchen: http://smittenkitchen.com/blog/2007/10/arroz-con-pollo/

Arroz Con Pollo (Cuban Chicken with Rice)
Adapted from Gourmet Magazine

Serves 8

Chicken
3 large garlic cloves
2 tablespoons distilled white vinegar
2 teaspoons dried oregano, crumbled
4 chicken breast halves with bone, halved crosswise
4 chicken drumsticks
4 chicken thighs

Rice
3 ounces Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 medium onions, chopped
1 green bell pepper, chopped
3 large garlic cloves, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons paprika, preferably the hot stuff, plus more to taste
2 Turkish bay leaves or 1 California
1 lb. tomatoes, seeded and chopped
1 12-ounce. bottle beer (not dark)
1 1/2 cups reduced-sodium chicken broth
2 cups long-grain white rice (14 ounces)
1/4 cup drained rinsed bottled pimiento or roasted red pepper strips

Marinate chicken: Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.

Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.

Cook chicken and rice: – Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.

Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.

Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.

Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. [Deb note: I actually had a really hard time keeping the rice underneath the chicken so that it would cook evenly. I’d suggest that you use tongs to temporarily remove the chicken from the pot, mix the rice in with the other ingredients in the pot, and then replace the chicken, pressing it into the broth a bit before going onto the next step. I will definitely do this next time.]

Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.

Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.

Do ahead: Chicken can be marinated up to 2 hours in advance.

Pumpkin Sage Pasta

Pumpkin Sage Pasta

http://cooking.nytimes.com/recipes/1015470-quick-pumpkin-sage-pasta

Ingredients

  • 4 ounces whole-wheat pasta
  • ¾ cup vegetable broth
  • ¾ cup canned pumpkin
  • 1 to 2 tablespoons minced fresh sage
  • teaspoon pumpkin pie spice
  • Pinch of dried oregano
  • Pinch of red pepper flakes(optional)
  • Salt and pepper, to taste
  • Vegan Parmesan for garnish (optional)

Directions

  1. Cook pasta according to package instructions.
  2. Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
  3. Taste, adding more sage if desired, plus salt and pepper to taste.
  4. Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
  5. Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.