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Creamy Curry Butternut Squash Soup

November 3, 2019

Creamy Curry Butternut Squash Soup

Ingredients

1 large, peeled & cubed butternut squash
2 yellow onion, sliced
2 green apples, peeled & cubed
4 cups vegetable broth or broth of your choice
3 tbsp olive oil
salt
pepper
1 tsp curry powder
¼ cup toasted coconut
2 green onion, sliced

Directions

Preheat oven to 425 degrees F. On two parchment lined cookie sheets divide butternut squash, apples and onions onto each cookie sheet. Toss 1-2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper with each cookie sheet. Roast 40-45 minutes or until squash is tender.

Using a blender (I used Blendtec) place 1/2 roasted veggies and 1 cup broth and puree until smooth. Pour into large pot and repeat with other 1/2 of veggies and broth in the blender and add to the pot.

Add additional broth to large pot of butternut soup to create desired consistency. Add curry and additional salt and pepper to taste.

Once soup hot, ladle into bowls and top with toasted coconut and sliced green onions.

TIPS:
Store leftovers in fridge, best consumed within 3 days
Gluten-free, dairy-free and vegan if made as is

Vegan Butternut Cashew Cream Sauce

November 3, 2019

Vegan Butternut Cashew Cream Sauce

Ingredients

1 cup cashews, soaked & drained
¾ cup water
2 garlic cloves
1 tbsp lemon juice
½ cup yellow onion
2 tbsp nutritional yeast
½ tsp salt
¼ tsp dried rosemary
¼ tsp black pepper
1 medium, peeled, cubed butternut squash
2 tbsp olive oil
salt & pepper

Directions

Add enough water to cover cashews, soak 4 hours or overnight. When ready drain, rinse soaked cashews and set aside.

In a blender (I used Blendtec) add soaked cashews, water, garlic, lemon, onion, nutritional yeast, rosemary, salt & pepper. Blend on high or “sauce” button on the Blendtec or until smooth and creamy. Pour into a bowl and set aside.

Preheat oven to 425 degrees F. On a lined cookie sheet, place peeled and cubed butternut squash. Add olive oil, salt and pepper and toss. Roast for 25-35 minutes or until tender.

Once butternut squash is cooked add all the squash into blender, 1/2 cup cashew sauce and 1/2 c – 1 c water adding at 1/4 c increments at a time as to not over thin the sauce. Blend until well pureed and smooth.

If needed add additional 1/2 cup cashew cream sauce to flavor butternut purée or thin out sauce a little more. Add additional salt and pepper to taste.

Add sauce to hot cooked pasta and enjoy right away!

TIPS:

Buy precut fresh or frozen butternut squash to save you time
Keep extra sauce in the fridge, use within 3-5 days.
Add cooked veggies like broccoli, peas, carrots, or peppers to increase nutritive value
Feel free to top with cheese if you are not making this dairy-free

Pumkin Spice Waffles

September 29, 2019

Pumkin Spice Waffles

Ingredients

2 ¼ cups oat flour*
1 tbsp baking powder
1 ½ tsp pumkin pie spice
½ tsp salt
3 large eggs
cup Califia coconut-almond milk
½ cup coconut oil
3 tbsp maple syrup or honey
cup pumpkin puree
1 tbsp vanilla extract

Directions

In a large bowl, whisk dry ingredients: flour, baking soda, pumpkin spice and salt, set aside.

In a small bowl, whisk eggs then add milk, oil, pumpkin, maple syrup and vanilla extract. Mix well.

Add the wet ingredients to the dry ingredients. Using a wooden spoon mix until incorporated. Set aside, allow batter to rest for 5-10 minutes.

Heat up waffle iron over medium heat.

Once waffle iron ready, give batter one last stir and add about 1/3 cup of the batter into hot waffle iron. I have a deep Belgian style waffle iron so used about 1/3 cup batter in each square. You may need less batter if your waffle iron is not as deep.

Once cooked, add your favorite toppings; butter, maple syrup, maple butter, pecans, pumpkin seeds, etc.

*OAT FLOUR:
– To make oat flour, pulse whole rolled oats in food processor or blender until resembles flour-like consistency. You want to make sure you get it as fine as possible. The courser your flour the more crumbly your waffle might be.

TIPS:
– store extra waffles in freezer zip bags in the freezer, reheat in toaster or microwave

NUTRITION:
– Gluten-free (using GF oats) and dairy-free if made as is
– sub regular milk 1:1 ratio

Pumpkin Bread

September 22, 2019

Pumpkin Bread

Ingredients

1 ½ cups all-purpose gluten-free flour
½ tsp baking soda
1 tsp baking powder
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¾ tsp salt
1 cup pumpkin puree
2 eggs
½ cup coconut oil, melted
½ cup brown sugar
¼ cup granulated sugar
2 tsp vanilla extract
¼ cup pumpkin seeds
2 tbsp turbinado sugar, sprinkle over top (optional)

Directions

In a small bowl mix flour, spices, baking powder and baking soda, set aside

In a medium bowl, whisk pumpkin, eggs, oil, sugars, and vanilla.

Add dry ingredients to wet mixture and gently fold until combined.

In a prepared loaf pan, pour in batter and sprinkle with pumpkin seeds and turbinado sugar over top. Place in 350 degree F. oven for 50 minutes.

Let cool slightly and while still warm slice and spread on maple butter to melt.

DIETARY:
-gluten-free and dairy-free if made as is
– Sub in regular all-purpose flour for the gluten-free flour, ratio 1:1
– if you don’t have coconut oil melted butter works too

PUMPKIN SPICE LATTE

September 22, 2019

PUMPKIN SPICE LATTE

Ingredients

1 cup Califia Farms Coconut-almond milk
2 tbsp pumpkin puree
1 tbsp maple syrup
1 tsp vanilla extract
3 tsp pumpkin pie spice
single or double shot espresso
dollop of So Delicious Cocowhip

Directions

In a small sauce pan, whisk milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla until warmed to your desire

Remove pan from heat and stir in espresso, if using. Pour into mug and add dollop of cocowhip on top.

DIETARY:
– vegan, gluten-free and dairy-free if made as is
– omit espresso if you want this caffeine free

Strawberry Rose Granola Pops

August 25, 2019

Strawberry Rose Granola Pops

Ingredients

8 strawberries, tops removed
1 ½ tsp lemon juice
1 ½ tbsp honey (more if your strawberries are tart)
4 containers Culina’s strawberry rose yogurt (20 oz total)
¼ cup coconut milk (Califia Go-Coconuts milk is a good choice)
4-6 strawberries, diced
6 tbsp granola (any type will do)
6 paper cups, 5 oz
6 popsicle sticks

Directions

In a food processor, blend 8 strawberries, lemon juice and honey. Pulse until mostly smooth (a few lumps is okay), set aside

In a bowl add yogurt and milk. Whisk until smooth, set aside

To assemble popsicles:
1. Place a couple spoonfuls of yogurt in each cup. Tap each cup on the counter to help with leveling out yogurt
2. Next spread 1-2 spoonfuls of strawberry sauce over yogurt, enough to cover yogurt
3. Sprinkle 1 tbsp granola over strawberry layer
4. Place in freezer 10 minutes

Remove popsicle from freezer and add another 2 spoonfuls of yogurt and top off with chopped strawberries

Add popsicle stick in each cup & return to freezer for at least 8 hours or overnight

When ready to eat, tear paper cups off popsicle, Enjoy!

NUTRITION:
Dairy-free, lactose-free, gluten-free*, vegetarian, vegan (sub out honey for maple syrup)
*If making this gluten-free be sure to use gluten-free granola

HERBED BAKED EGGS

February 23, 2019

HERBED BAKED EGGS

Ingredients

½ tsp garlic, minced
½ tsp fresh thyme, minced
½ tsp fresh rosemary, minced
2 tbsp fresh parsley, minced
2 tbsp Parmesan cheese, grated
4 Eggs
2 tbsp Half and half
1 tbsp Butter
Salt
Pepper
2 Slices toasted bread

Directions

Preheat oven to broiler setting and place oven rack about 6 inches below the heat

In a small bowl combine garlic, thyme, rosemary, parsley and Parmesan cheese. Set aside

In 2 small bowls carefully crack 2 eggs in each bowl.

In 2 ramekin dishes add 1/2 tbsp butter and 1 tbsp half and half in each. Place ramekins on a cookie sheet and place under broil for few minutes until bubbly.

Quickly and carefully add 2 eggs to each hot ramekin. Sprinkle parm-herb topping evenly over eggs

Place back in oven under broiler for 6 minutes or until your desired doneness.

Remove eggs from oven and allow to set for 60 minutes. Eggs will continue to cook some. Serve with toasted bread

CRISPY CAESAR SPROUTS

February 23, 2019

CRISPY CAESAR SPROUTS

Ingredients

1 lb brussel sprouts, trimmed and halved
1 tbsp Greek yogurt, plain
½ tbsp dijon mustard
½ tbsp lemon juice
½ tsp anchovy paste (optional)
½ tsp Worcestershire sauce
2 garlic cloves, minced
2 tbsp olive oil , plus more for roasting
¼ cup parmesan cheese, shredded, plus more for serving
salt and pepper
Optional: chopped parsley for serving

Directions

PREPARATION

Preheat oven to 450 degrees

Using a rimmed baking sheet, toss brussels with olive oil, salt and pepper to taste. Roast for 20 minutes, shaking the pan occasionally

While sprouts roast, prepare dressing in a small bowl. Whisk together yogurt, mustard, lemon juice, anchovy paste (if using), Worcestershire sauce, and garlic. Slowly whisk in olive oil until emulsified. Stir in Parmesan cheese and salt and pepper to taste

Remove crispy brussels from oven, while warm pour dressing over brussels and toss gently. Sprinkle with remaining Parmesan cheese and parsley and serve immediately

NOTES:

Swaps: if you don’t have Greek yogurt you can use mayonnaise instead

This dressing is also fantastic on roasted carrots, potatoes and cauliflower

GLUTEN-FREE: make sure to use gluten-free Worcestershire sauce