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.

Baked Falafel

Some notes about this recipe. I do not have a food processor and I used my ninja blender. I had difficulty getting the mixture processed properly and it ended up very smooth. It still baked well, but it did not have the right consistency for falafels. I wish I had a food processor for this and I think it would have turned out much better with one. 

I also think this recipe had too much salt, so next time I will reduce the salt quite a bit. Otherwise, it tasted great! It is super easy to prepare so I would like to try to make this again one day if I ever get a food processor. 

I did not flip the falafel halfway through cooking but I think it would have been better if I did.  If you look at my pictures the falafel looks very much like cookies! I mean they are delicious so you could eat them like savory cookies. 

The original recipe by David Branagan instructs you to fry them. I do not like fry foods at all so I rarely do. If I can figure out alternatives to frying something I do. So I baked them and they were great! Check out my video below the recipe to see how I made these. 

Baked Falafel

Recipe adapted from DAVID BRANAGAN at Delishably.com

INGREDIENTS

·         3 cans (14oz) Chickpeas, drained and rinsed

·         4 cloves of garlic

·         1 small onion, coarsely chopped

·         1/4 cup chopped fresh parsley

·         1/4 cup chopped fresh cilantro

·         1 1/2 tsp salt

·         1 tsp cumin

·         1/4 tsp chili powder

·         Sprinkle black pepper

·         1 tsp baking powder

·         1/3 cup plain flour

 

DIRECTIONS

1.       Preheat oven to 400*F

2.       Drain the chickpeas, rinse well, and set aside.

3.       Combine chopped onion, garlic cloves, parsley, cilantro, cumin, salt, pepper, and chili powder into a food processor. Process until finely chopped. Remove from food processor and place into a bowl.

4.       Add the chickpeas to the food processor and process until finely chopped as well. Transfer to the bowl with the other mixture.

5.       Combine both together with the flour and baking powder.

6.       Use a small scoop to measure out the mixture and place onto a baking sheet.

7.       Carefully flatten the balls of falafel mixture with your fingers.

8.       Spray with cooking spray.

9.       Place in preheated oven and bake for 30 minutes flipping halfway.

10.   Remove from the oven and let cool.

11.   Serve with some salad, inside a pita pocket or dip into your favorite hummus or yogurt dip.

  

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!  

.

Refried Beans

 

Pinto Beans/Refried Beans

 

INGREDIENTS

 

1 lb. of dried Pinto Beans

½ White Onion, rough chop

2-3 Garlic Cloves, whole

2 teaspoons Salt

1 Bay Leaf

Water

¼ cup Olive Oil

 

DIRECTIONS

1.       Place beans in a pot and cover with water. Let it soak overnight.

2.       Drain and rinse the beans, return to the pot.

3.       Add 6 cups of water, onion, garlic, salt, and bay leaf to the beans.

4.       Bring to a boil, then reduce heat and simmer on low for 2-3 hours, or until beans are soft.

Serve as is or make refried beans. 

5.       Once beans are cooked heat olive oil in a large skillet on medium heat.

6.       Carefully add the beans one ladle at a time with the juice.

7.       Let it come to a boil then reduce the heat to low.

8.       Mash the beans, make it as chunky or smooth as you like.

9.       Let it simmer some more until it is at the consistency you like. The more you let it simmer the thicker it will become.

10.   Serve with your favorite Mexican dish!

Easy Mexican Rice with Cauliflower

 Mexican rice is one of the few things that my toddler will eat. He barely eats any kind of vegetable so I have to get creative.  Mixing riced cauliflower with the regular rice is the perfect way to hide veggies! You can't even tell by looking at it that there is anything other than regular rice.  The texture is perfect and my son can't tell the difference. I kept the regular rice rather than completely replacing it because I like the extra flavor that toasting it gives the dish. I hope you guys will try this and get more veggies into your picky eaters! 

Mexican Rice with Riced Cauliflower

Makes 8-10 servings | Prep Time: < 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes

 

INGREDIENTS

3 tablespoons Olive Oil

1 ½ cups Long Grain White Rice, washed

2 (10 oz) pkgs Frozen Riced Cauliflower

1 (8oz) can Tomato Sauce

2 ¼ cups Vegetable Broth

(Optional) Salt, Garlic Salt or Adobo Seasoning

DIRECTIONS

1.       Rinse rice in a mesh strainer until water runs clear. Set aside to let dry.

2.       Heat a large saucepan on medium heat and add olive oil.

3.       Add dry rice. Stir occasionally until rice is toasted, about 10 minutes.

4.       Add the tomato sauce and stir for about 30 seconds to 1 minute.

5.       Add the frozen riced cauliflower, stir to combine.

6.       Add the vegetable broth, taste for salt.

7.       Bring to a boil.

8.       Once boiling, reduce heat to low, cover the pan, and let simmer for 15-20 minutes. Check the rice around 15 minutes, if there is still liquid cover again and cook for another 5 minutes.

9.       Once the liquid has been absorbed, turn off the heat. Fluff the rice with a fork cover again and let sit for at least 10 minutes.

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

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/

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Slow Cooker Black Beans - Vegan

 Here is a quick and simple recipe for slow cooker black beans. These black beans are great by themselves, as a side dish, or mixed into your favorite burrito! 

Slow Cooker Black Beans

Serves 4-6 people | Prep Time: 5 minutes | Cook Time: 4-5 Hours | Total Time: 4-5 Hours

 

 

INGREDIENTS

1 lb. Dry Black Beans, picked through

1 Large White Onion, roughly chopped

½ Green Bell pepper, roughly chopped

3-4 Garlic Cloves, smashed

1 Bay Leaf

½ Teaspoon Cumin

2 Vegetable Bouillon Cubes

2 Teaspoons Salt, or to taste

½ Teaspoon Pepper

6-7 Cups Water

 

DIRECTIONS

1.     Pick through your black beans to ensure there are no rocks or dirt. Rinse if desired. Place in a slow cooker.

2.       Roughly chop the onion and green bell pepper and add to the slow cooker.

3.       Smash 3-4 garlic cloves and peel and add to the beans.

4.       Add the bay leaf, cumin, salt, pepper, vegetable bouillon, and water. Mix to combine.

5.       Place the lid on the slow cooker and set to high. Cook for 4-5 hours.

Note: You can check at 4 hours to see if the beans are cooked. If still hard replace the lid and cook for an additional hour.

Note: If you want the beans to be soupier add an extra cup of water and taste for seasoning.

 

Printable Recipe! 

Slow Cooker Black Beans - PDF

Slow Cooker Black Beans - 5x7 Card