Butternut Squash Soup

Ingredients

1 medium butternut squash
2 carrots
1 onion
3-4 garlic cloves
1/2 teaspoon thyme
1/2 teaspoon ground sage
4 cups vegetable broth
Salt and pepper to taste

Directions

1.      Preheat oven to 400*F

2.      Peel and roughly chop butternut squash.

3.      Peel and roughly chop carrots

4.      Roughly chop onion

5.      Combine vegetables into a bowl and drizzle with about 1-2 tablespoons olive oil. Add ½-1 teaspoon salt and ½ teaspoon pepper, or to taste.

6.      Mix and place on a large sheet pan.

7.      Place in preheated oven and bake for at least 30-40 minutes or until browned. Remove and set aside.

8.      Heat olive oil in a large pot on med-high heat.

9.      Crush garlic into the pot and sauté for about 30 seconds or until fragrant.

10.   Add the roasted vegetables to the pot with the thyme and sage.

11.   Add the broth and stir.

12.   Bring to a boil then reduce to simmer and cover for about 10 minutes.

13.   Use an immersion blender to blend until smooth. Or place mixture in a regular blender in batches and blend until smooth.

14.   Taste for salt and season accordingly.

15.   Serve warm with roasted pumpkin seeds and crusty bread.

Sheet Pan Dinner: Roasted Vegetables and Sausage

Ingredients 

• 1 1/2 lbs baby potatoes, halved or quartered
• 3 large carrots, roughly chopped
• 1/2 large red onion (or 1 small red onion), roughly chopped
• 1 lb green beans, trimmed and cut in half
• 3-4 garlic cloves, crushed
• ~1 tablespoon fresh rosemary, finely minced
• ~1 tablespoon fresh thyme, finely minced
• ~ 3 tablespoons Olive oil, divided 
• Salt & Pepper to taste
• 4 Sausage links (I used Field Roast brand's Smoked Apple & Sage Flavor)

Directions

1. Preheat oven to 400F. 
2. Prepare potatoes, carrots, and red onion and place into a large bowl. 
3. Add the rosemary and thyme. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Stir to coat vegetables. 
4. Spread over a large sheet pan and roast for 20 minutes. 
5. Meanwhile, prepare the green beans. Add to the same bowl you used for the other vegetables. 
6. Add the crushed garlic, remaining 1 tablespoon garlic, and season with salt and pepper. 
7. After 20 minutes remove the vegetables from the oven and add the green beans. Mix together and nestle the sausage between the vegetables. 
8. Return to the oven and roast for another 20 minutes. 
9. Remove from the oven and let cool 5 minutes and then serve! 

Recipe Adapted from https://pin.it/6LU4tSH 

Vegan Meatloaf using Beyond Beef Plant-Based Ground

 This meatloaf is extremely flavorful and moist! We don't eat meatloaf with a glaze but I really don't think this one needs it anyways.  I hope you give this a try and let me know what you think! 

Vegan Meatloaf

INGREDIENTS

16 oz Beyond Beef Plant-Based Ground

1 small Onion, diced

3-4 Garlic Cloves, minced or crushed

1 cup Italian Breadcrumbs

2 tablespoons Flaxseed Meal

1 teaspoon dried thyme

½ teaspoon black pepper

½ teaspoon salt

1 teaspoon garlic powder

¼ cup fresh Parsley, chopped

1 tablespoon vegan Worcestershire Sauce

1 tablespoon Low Sodium Soy Sauce

1/3 cup Ketchup

¾ cup Plant-Based Milk

 

DIRECTIONS

1.       Preheat oven to 375*F

2.       Heat a small pan on medium with some olive oil. Add the onion and sauté until softened. Add the garlic and sauté a little more until fragrant. Remove from heat and set aside to cool slightly.

3.       Mix all ingredients together in a medium bowl. You can use a spoon or your hands!

4.       Transfer meatloaf mixture to a greased loaf pan.

5.       Place in oven and bake for 1 hour.

6.       Remove from oven and let rest for 10-15 minutes

7.       Remove from the loaf pan and slice.

8.       Serve with your favorite side dishes.

Enchilada Casserole

 This casserole is super easy! You can always prep the day before and have it ready to pop into the oven at any time. I usually make it in a 9x13 baking dish, but this time I decided to split it up into two 8x8 pans so I could freeze one for later. 

Enchilada Casserole

INGREDIENTS

4 Bell Peppers (variety), diced

1 large Onion, diced

3-4 Garlic Cloves, crushed/minced

1 cup Frozen Corn

1 (15oz) can Black Beans, drained and rinsed

Adobo Seasoning

1-2 small cans Red Enchilada Sauce

Corn Tortillas

Shredded Cheese (optional)

 

DIRECTIONS

1.        Dice bell peppers and onions and mince the garlic. Mix together with the frozen corn and season with adobo seasoning.

2.       Saute the pepper mixture until soft and browned. Set aside a let cool for about 10 minutes

3.       Once cooled mix in the drained black beans.

4.       Preheat oven to 350*F.

5.       Pour enchilada sauce into a shallow bowl or dish. Dip a corn tortilla into the sauce and begin layering the casserole.

6.       Place a layer of corn tortilla in sauce on the bottom of a baking dish then spoon over some of the pepper mixture. Sprinkle on some cheese if desired. Place another layer of the corn tortilla and peppers and repeat until all of the mixture is gone. The final layer should be of corn tortillas

7.       If desired pour some more sauce over the casserole and top with cheese.

8.       Bake casserole for about 20-30 minutes or until the sauce is bubbly and the cheese is melted.

9.       Remove from the oven and let sit for about 10-15 minutes before serving.

 

Notes: You can also roast or grill the vegetables for more flavor.

Spicy Shredded Jackfruit (GREAT FOR TACOS, BURRITOS, TORTAS, OR TOSTADAS!!)

 

Spicy Shredded Jackfruit

 

INGREDIENTS

3 cans Young Jackfruit in Brine, drained and rinsed

1 Portobello Mushroom cap, thinly sliced

½ White Onion, thinly sliced

2-3 Garlic cloves, crushed

2-3 Chipotle in adobo, chopped

1 cup Vegetable Broth

12 oz Dark Beer (I used Modelo Negro)

2 tablespoons Soy Sauce

1 teaspoon Liquid Smoke

Juice of 1 lime

1 tablespoon Oregano

½ tablespoon Cumin

2 Bay Leaves

DIRECTIONS

1.       Place all ingredients in a slow cooker.

2.       Cook on high for 4 hours.

3.       Great in tacos, burritos, tortas, and tostadas!  

.

Slow Cooker Sweet Potato and Red Lentil Curry - Vegan

This recipe is so good! I made this a while back and I thought it came out really mushy, so this time I just decreased the cooking time just a little bit. It came out great. 

Slow Cooker Sweet Potato-and-Red Lentil Curry

INGREDIENTS

For the Curry

4 cups peeled, cubed sweet potato (about 2 medium)

3 cups of water

2 cups dried red lentils

2 cups vegetable broth

3/4 cup finely chopped white onion

3 tablespoons Thai red curry paste

2 teaspoons garam masala

2 teaspoons grated peeled fresh ginger

2 teaspoons ground turmeric

1 teaspoon sugar

3/4 teaspoon kosher salt

3 garlic cloves, minced

1 (6-oz.) can tomato paste

1 can coconut milk

For the Pickled Onion

1/2 cup apple cider vinegar

½ cup of water

2 teaspoons sugar

1 cup very thinly sliced red onion

DIRECTIONS

For the Curry

1.       Combine all ingredients for the curry, except the coconut milk, in a 6-quart slow cooker. Mix well, cover, and set on low for 6 hours.  

2.       After 6 hours, turn off the slow cooker and mix in the coconut milk. Let sit for about 15 minutes.

For the Pickled Onion

1.       Mix the vinegar, water, and sugar in a small microwavable bowl.

2.       Microwave on high for 2 minutes and stir.

3.       Add the thinly sliced red onion and let sit for about 20 minutes, then drain.

 

Serve the curry over your favorite rice and top with the pickled red onions and some chopped cilantro. 

Recipe adapted from a recipe By JAMIE VESPA, MS, RD, FROM COOKING LIGHT retrieved from https://www.myrecipes.com/recipe/sweet-potato-and-red-lentil-curry?utm_source=pinterest.com&utm_medium=social&utm_campaign=myrecipes

EASY Taco Pockets - Vegan

 My mom has been making these pockets for years! She saw the recipe on TV but they called it Davey Crockett Pockets. We absolutely love them.  I would tell friends about this recipe and they loved it too but could never remember the name! So now I'll just refer to them as Taco Pockets. 

We used to make them with either ground beef or ground turkey. Now that I am trying to limit my meat intake I decided to try and make this vegan by using Beyond Meat's Beyond Beef Plant-Based ground. I also used vegan sour cream and vegan cheddar cheese for my toppings. I think it came out amazing and I am super happy to be able to eat these again without having stomach issues! 

These are definitely customizable and you don't have to make them vegan. Use any ground meat that you like and whatever toppings you prefer. You can season the meat however you like as well. I used a homemade taco seasoning, but you can use a seasoning package instead! 

Taco Pockets

Makes: 4 large pockets or 8 small pockets| Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time:  40 minutes

INGREDIENTS

For the Pockets

1 tablespoon olive oil

½ White Onion, diced

2 – 3 Garlic cloves, minced or crushed

1 lb. Ground meat, I used beyond meat

1 tablespoon taco seasoning (homemade or from a pkg)

2 cans crescent rolls

1 can whole green chilis

Optional Toppings

Sour cream

Cheddar Cheese

Black olives, sliced

Green onions

Tomatoes

DIRECTIONS

1.       Dice the onion and crush the garlic. Add to a pan, heated on medium heat with 1 tablespoon of olive oil.

2.       Cook for about 5 minutes or until soft.

3.       Add the ground meat of your choice. Cook until nicely brown, about 10 minutes

4.       Add the taco seasoning and mix thoroughly. Set aside

5.       Preheat oven to 375*F. Place a sheet pan in the oven to preheat as well.**

6.       Line another baking sheet with parchment paper.

7.       Open the crescent roll. Carefully separate the rolls leaving 2 triangles together to create a rectangle. Lay that on the parchment paper

8.       Place a piece of chili pepper on the dough and top with a spoonful of the meat and onion.

9.       Gently fold over the dough and pinch the sides together to create the pocket.

10.   If you want a large pocket place a larger chili pepper on the rectangle dough and 2 spoonsful of meat and onion. Gently lay another rectangle piece on top and pinch the edges together.

11.   Carefully slide the parchment paper and pockets onto the preheated sheet pan and bake for 10-12 minutes or until golden brown.

12.   Let rest for about 5 minutes then plate it and top with your favorite toppings.

** Note: You don't have to preheat another baking sheet but I have noticed that if I don't the bottom crescent dough can sometimes stay raw.  By preheating a pan it helps to cook the bottom part faster. 

I used the recipe for homemade taco seasoning from Barefeet in the Kitchen. 

Printable Recipes 

Taco Pockets - 5x7

Taco Pockets -PDF

Sweet Potato, Kale, and Jasmine Rice with Smokey Tempeh Crumbles

 This dish is absolutely delicious! It may seem like a lot of steps to make it, but it is super easy! The tempeh crumbles and pepitas are optional, but they add more texture and balance out the sweetness of the dressing.  

Also please subscribe to my YouTube channel! I would very much appreciate it! I'm still playing around with it and figuring out my style. Let me know what you think! 

Sweet potato, Kale, and Jasmine Rice with Smokey Tempeh Crumbles

 

INGREDIENTS

For the Tempeh

2 ½ cups water, divided

2 tablespoons apple cider vinegar, divided

3 tablespoons soy sauce, divided

1 tablespoon garlic powder

2 tablespoons maple syrup

½-1 teaspoon liquid smoke

For the Vinaigrette

3 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

1 ½ tablespoons maple syrup

1 ½ teaspoons Dijon mustard

1-2 garlic cloves, minced or crushed (use this garlic press)

Salt & pepper to taste

For the Rice

1 (8.8oz) pkg Jasmine Ricewith Red and Wild rice (Mahatma)

2 cups of water

1 vegetable bouillon cube

For the dish

1 medium sweet potato, cut into bite-sized cubes

1 tablespoon butter

2 teaspoons sugar

8 oz Kale

Roasted pepitas for garnish

DIRECTIONS

For the Tempeh

1.         Cut the tempeh into large cubes.

2.        In a small saucepan add 2 cups of water, 1 tablespoon apple cider vinegar, 2 tablespoons soy sauce, 1 tablespoon garlic powder, and the tempeh.

3.        Bring to a simmer and let simmer for 10 minutes.

4.        While the tempeh is simmering make the marinade. In a small bowl mix the remaining ½ cup of water, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce, 2 tablespoons maple syrup and ½ -1 teaspoon of liquid smoke.

5.        Drain, let sit until cool enough to handle. Crumble and place in marinade. Let sit in the marinade for at least 1 hour.

6.        Preheat oven to 425*F.

7.        Drain the tempeh and spread out evenly on a parchment-lined sheet pan.

8.        Bake in the oven for 30 minutes, stirring about half-way.

9.        Remove from oven and set aside to let cool.

For the Vinaigrette

1.        In a small jar or bowl mix together all ingredients and set aside.

For the Rice

1.        Bring to a boil 2 cups of water and 1 vegetable bouillon cube in a medium saucepan.

2.        Add the bag of rice and stir then cover with a lid.

3.        Reduce the heat to low and simmer for 15 minutes.

4.        Once done, remove from heat, and fluff with a fork. Set aside until ready to use.

For the Dish

1.        In a large skillet boil 2 cups of water and add the kale. Simmer for about 5 minutes then drain and set aside.

2.        Heat a large skillet on medium heat.

3.        Add the butter, brown sugar, and sweet potato. Cook until cooked through and nicely brown, about 10 minutes.

4.        Add the kale and cooked rice to the pan with the sweet potatoes and gently mix.

5.        Pour over the vinaigrette and mix.

6.        Serve with smokey tempeh crumbles and roasted pepitas.  

 

 

Printable Recipe

Sweet Potato Kale and Rice - PDF

Original recipe inspirations:

Original recipe from Kristin at https//iowagirleats.com/caramelized-sweet-potato-kale-fried-wild-rice/ 

Original Tempeh recipe from By Chef Katie Mae at https://www.theculinarygym.com/blog/smokey-tempeh-bits 

 

Creamy Butternut Squash Pasta - Vegan

Creamy Butternut Squash Pasta

Makes 4-6 servings| Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 45-50 minutes

INGREDIENTS

For the Pasta

16 oz Pasta of your choice

2 (10 oz) pkg of Frozen Butternut Squash

Salt and pepper

Olive Oil

6-8 oz Fresh Baby Spinach

Small handful of roasted pepitas (pumpkin seeds)

For the Cream Sauce

4 tablespoons olive oil

6 tablespoons flour

3 cups unsweetened plant-based milk (I used almond milk)

1 Teaspoon onion powder 

1 1/2 Teaspoons garlic powder 

3 tablespoons nutritional yeast 

Salt and pepper to taste 

 

DIRECTIONS

1.       Preheat oven to 400*F.

2.       Toss butternut squash in olive, salt, and pepper. Spread evenly on a sheet pan. Bake for 20-30 minutes.

3.       Cook pasta according to the directions on the box.

4.       Heat a large pan on medium heat.

5.       Add olive oil and flour.  Whisk for about 2 minutes.

6.       Slowly poor in the milk and whisk together to prevent lumps.

7.       Add onion powder, garlic powder, nutritional yeast, salt, and pepper.

8.       Reduce heat to low and let it thicken, about 5 minutes, stirring occasionally. Taste for seasoning.

9.       Add cooked pasta, spinach, butternut squash and pepitas. Stir gently to combine.

10.    Serve and enjoy!

 

Printable Recipe

Creamy Butternut Squash Pasta - PDF

Creamy Butternut Squash Pasta - 5x7 Card

Cream Sauce adapted from https://simple-veganista.com/

*