Tag Archives: vegetarian

Roasted Butternut Squash Chipotle Mac and “Cheese” (V)

I am so excited to be sharing this recipe! I made something similar a few years ago for a potluck, but I was itching for a revamp. Let’s be clear, this is not going to taste exactly like mac and cheese. It looks a bit like mac and cheese, it’s just as comforting and hearty, but the flavor profile is quite different. The sauce is made out of roasted butternut squash, sweet onions and roasted garlic. I  I added a bit of nutritional yeast,  paprika and chipotle seasoning and blended this up into a creamy sauce. I also added a can of canellini beans for extra protein. I had friends over to try this and it was a huge hit! Everyone went back for seconds…and thirds! It was also pretty easy to make! Scroll down all the way to the end for a printable recipe.

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To Prepare:

  1. On a baking sheet, toss cubed butternut squash and roughly chopped sweet onion with olive oil, himalayan sea salt, chipotle seasoning and paprika
  2. On the same baking sheet, wrap 2 heads of garlic in foil. I cut off  the tops to expose some of the flesh. DSC_0015
  3. Bake for 20-30 minutes, until fork tender and caramelized. The garlic may need to stay in the oven for 10 additional minutes. DSC_0026
  4. Let this cool, and add the butternut squash, garlic and onion to a food processor. Add 1 cup of non-dairy milk, 1 tbsp nutritional yeast,  and puree, adding water or milk as necessary to get a smooth consistency. At this point, I taste the mixture to see if it needs more chipotle seasoning for spice or salt. DSC_0031DSC_0035
  5. In a pot, boil 1 package of pasta until al-dente. Reserve some of the cooking liquid to loosen the sauce later.
  6. Mix the sauce with the pasta and place in a baking dish. The pasta should be slightly runny, but be able to hold shape enough. Add pasta water or milk if the sauce is too thick. Add 1 can of canellini beans, rinsed.
  7. Cover with a layer of breadcrumbs and some pepitas, and return to the oven.
  8. Set the oven to the broil setting and broil the pasta until the top browns slightly. Remove, garnish with parsley and serve!

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Roasted Butternut Squash Mac and 'Cheese'

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Ingredients

  • 1 butternut squash cubed, or about 20 oz packet of butternut squash
  • 1 large sweet onion
  • 2 heads of garlic
  • Pasta of choice (I used Rigatoni)
  • Non-dairy milk of choice (I used soy)
  • 1 can canellini beans, drained and rinsed.
  • Chipotle seasoning
  • Nutritional Yeast
  • Paprika
  • Himalayan Sea salt (regular salt is fine if you don’t  have it, but it is delicious! )
  • Optional toppings: Breadcrumbs, pepitas and parsley

Directions

  1. Preheat the oven to 400 degrees.
  2. On a baking sheet, toss the cubed butternut squash and roughly chopped sweet onion with olive oil, himalayan sea salt, chipotle seasoning and paprika
  3. On the same baking sheet, wrap 2 heads of garlic in foil. I cut off  the tops to expose some of the flesh.
  4. Bake for 20-30 minutes, until fork tender and caramelized. The garlic may need to stay in the oven for 10 additional minutes.
  5. Let this cool, and add the butternut squash, garlic and onion to a food processor. Add 1 cup of non-dairy milk, 1 tbsp nutritional yeast,  and puree, adding water or milk as necessary to get a smooth consistency. At this point, I taste the mixture to see if it needs more chipotle seasoning for spice or salt.
  6. In a pot, boil 1 package of pasta until al-dente. Reserve some of the cooking liquid to loosen the sauce later.
  7. Mix the sauce with the pasta and place in a baking dish and 1 can of canellini beans, rinsed. The pasta should be slightly runny, but be able to hold shape enough. Add pasta water or milk if the sauce is too thick.
  8. Cover with a layer of breadcrumbs and some pepitas, and return to the oven.
  9. Set the oven to the broil setting and broil the pasta until the top browns slightly. Remove, garnish with parsley and serve!

Makes 8 servings

 

 

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Sweet Pea Mint Soup

Summer is almost over! It already is starting to feel like Fall! Before fall comes around, I wanted to share this recipe for pea soup. It is so lovely and refreshing with fresh mint and can be served both hot and cold. Personally, I prefer this as an appetizer or side dish along with some veggies, salad, or something a bit more hearty. Peas are high in nutrients and antioxidants and contain more protein than most other veggies because they are not technically a veggie, they’re a legume. Frozen peas are just as good, but if you are concerned about plastic waste, summer is a good time to find fresh sweet peas at local farmers markets.

This recipe is so simple, you could even make it tonight!

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You will need:

  • 1 bag frozen peas ( or 2 cups fresh peas
  • 1 can vegetable broth or 1 bullion cube
  • 1 small onion, chopped or half a medium-sized onion
  • 1 bunch fresh mint
  • Optional garnish: Greek yogurt or non-dairy yogurt

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To Prepare:

  1. In a pot, heat a few tbsps of olive oil.
  2. Add in the chopped onion and allow to saute until translucent.
  3. Add in the peas. If using frozen, defrost the peas first, and salt to taste.
  4. Then add 1 can of broth and 1 can of water, or water and a bullion cube.
  5. Simmer for about 5-7 minutes.
  6. Turn off the heat and add in a handful of mint.
  7. Using an immersion blender, blend the soup. Check for consistency, adding water or salt if needed.
  8. Serve either hot or chilled with a dollop of yogurt of choice and a few more sprigs of mint for garnish.

Enjoy!

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Pinto Bean Poblano Soup

During the week I look for meals that are quick, easy and fit the healthy category too! This pinto bean  poblano soup has always been a hit. It really takes very little effort and time and just a few simple ingredients. SO  good. I picked up a few poblano peppers from the farmers market  and had a can of pinto beans on hand, so I decided to blend them together in a nice, hearty soup. I topped it with some avocado pieces and baked crispy tortilla strips that I just sprayed with olive oil and popped into the oven until crisp. I made enough for leftovers, but my sister ate them all! I guess I’m just going to have to make it again! Here’s the recipe.

Note: Poblano peppers are on the mild side but depending on the pepper may be slightly spicy. If you’d like less heat, remove the veins and seeds, if you’d like more, add a jalapeno or some chili flakes. 

You will Need

  • 1 can pinto beans
  • 2 cans fire roasted tomatoes
  • 3 small poblano peppers or 2 medium sized ones
  • 1 small onion, chopped
  • 2-3 cloves of garlic
  • optional can of vegetable broth

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Directions:

  1. Roast  the poblano peppers in a 450° oven until they blister. Turn over once one side blackens a little bit and allow the other side to broil.
  2. Remove from the oven, and place poblano peppers in a bowl, covered with a lid to steam them.
  3. Remove the skins and seeds and chop.
  4. In a pot, heat some oil
  5. Add chopped garlic and onion and saute until transluscent
  6. Add 2 cans of fire roasted tomatoes and saute some more
  7. Add the poblano peppers, and pinto beans and salt liberally
  8. Add an optional can of vegetable broth or some water and allow this to simmer on medium for about 10 minutes.
  9. Remove from heat and blend
  10. Garnish with some tortilla strips, avocado, chives, cilantro, greek yogurt or whatever you would like!  My garnish was some pea shoots, avocado and home-made tortilla strips.
  11. Serve!

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Servings: 3-4

Tangy Green Mango Chickpea Chaat

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It’s mango season in many parts of the world! Back home in Florida, my parents have a mango tree that’s fruiting really well! But with a heavy storm, a bunch of mangos fell to the ground without fully ripening. I couldn’t let good mangoes go to waste, so I made us a really refreshing snack using the green mangoes! If you are buying mangoes in the grocery store, choose one that hasn’t fully ripened yet. I mixed the tangy pieces in with some red onion, chickpeas and indian chaat masala. Chaat masala is a tangy spice blend that is made usually by mixing black salt (kala namak), cumin, red chili powder, and sometimes dried mango powder (aamchur). So if you don’t have chaat masala, you could simply use cumin powder and red chili powder. But the black salt and amchur really adds a special tang. Make this for guests or just for a healthy snack. I’m sure you’re going to love it!

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Curry Laksa Veg Feast! (V+GF)

Curry Laksa! This truly is a feast! For the tummy and eyes. 🙂 I studied abroad in Malaysia and loved all the blending of flavors in Malaysian food. Curry Laksa is a Malaysian noodle soup, usually served with rice noodles. I added some soba noodles  (buckwheat flour noodles) instead to make it a healthier version and topped it off with some baked tofu. I love all the colors and textures of different vegetables simmered in a gingery spiced coconut broth. I just threw in a bunch of vegetables that I had on hand, like spinach, broccoli, green onion, red pepper and mushroom. To prepare my tofu, I usually coat with some type of flour (usually gram flour) and bake in the oven at 350 until golden. Usually 30 minutes turned  over half way.

I served this to my family with a non-vegan option of boiled egg on the side. It was light, yet filling and healthy! I hope you love it!

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Creamy Roasted Red Pepper and Garlic Soup (Vegan)

It is officially winter! So cold outside! Nothing feels more satisfying in this weather than something warm and filling and hearty. This recipe hits the spot! I roasted up some sweet red bell peppers with some garlic  and onion and blended it together with cashews. It is sweet, garlicky, rich from the cashews, and still very healthy! It’s everything you want on a cold winter’s day. I served this with some multigrain toast drizzled with olive oil. Yum!  You can roast the veggies in advance, and then preparing the soup should take you only about 10-15 minutes. I can’t wait for you to try it!

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