Who needs to keep it just simple, when you can keep it simple and creative!!!
Sweet Potatoes with Pomegranate, Coconut and Lime
4 sweet potatoes
1/2 cup light coconut milk
1/4 toasted unsweetened coconut flakes
2 tablespoons chopped cilantro
1 cup pomegranate seeds
Heat oven to 400 degrees. Arrange sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender, about 45 minutes. Let cool slightly.
Slice tops and mash sweet potatoes with a fork. Divide coconut milk, coconut flakes, cilantro, and pomegranate seeds among sweet potatoes. Season with salt. Garnish with additional sprigs of cilantro and serve with lime wedges.
When anyone has a dietary restriction, the holidays can be tough. Sometimes grandma’s famous fudge and Aunt Judy’s cranberry sauce just doesn’t work for ya anymore. It’s ok! Don’t over think it, keep it simple, and keep it good!!
Roasted Garlic Mashed Potatoes
1 whole head garlic
6 large russet potatoes, peeled and diced
2 tablespoons vegan buttery spread (such as
Earth Balance), or extra-virgin olive oil
1/4 to 1/2 cup rice milk
Salt and freshly ground pepper to taste
Thinly sliced scallion or minced chives for garnish DIRECTIONS
Remove some of the papery outer layers from the garlic but keep the cloves intact. Place on a baking sheet and bake in a 350-degree F. oven or 375-degree F. toaster oven for 40 to 45 minutes, or until the cloves are soft.
When cool enough to handle, gently separate the cloves from the head of garlic and squeeze the soft pulp out of each clove into a small bowl and discard the outer skin.
In the meantime, cover the diced potatoes with plenty of water in a large saucepan and bring to a simmer. Simmer steadily but gently, covered, until the potato dice are very tender, about 20 to 25 minutes, then drain.
In a large, shallow bowl, combine the cooked potato dice with the Earth Balance or olive oil and stir until melted. Add 1/4 cup of rice milk and the reserved garlic pulp and mash the potatoes until smooth and fluffy. If needed, add up to an additional 1/4 cup of rice milk to loosen the consistency.
I can not believe that until I experienced the famous Pamela Perry’s stuffed mushrooms, I did not like mushrooms. Thanks Pam!!! Now I can’t get enough of them!
1/2 cup EVOO
2 lbs button mushrooms
1/2 dry white wine
3 sprigs of thyme
6 garlic cloves, sliced thin…(this is tough, but worth the work!)
zest and juice of 2 lemons
1. Large skillet with medium heat, heat half of the EVOO and then add shrooms, booze and herbs.
2. Cook about 3 minutes or until the booze is gone….don’t drink it!
3. Add sliced garlic and cook 3 more minutes. Remove from heat.
4. Toss mushrooms and garlic in the remaining oil. Let cool
5. Serve cooled in a nifty bowl (I like an antique seventies style glass…think amber glass!).
It’s getting cooler outside!!! Yipppeee!!! That means we can welcome the yummy fall flavors like pumpkin, butternut squash, apples cider and mint!! I thought I would start off fall with a recipe that have tested for two years, and have finally got it down. First time I made this, I didn’t cook the rice long enough. The next time, it ended up too sweet. Then too salty, then too spicy. UGH…but I finally have it down!
2 Tbsp. olive oil
1 small onion, chopped
4 cloves garlic, chopped
1 lb. Arborio rice
1 cup white wine
6 cups vegetable stock
15 oz. can pumpkin puree
2 tsp. curry powder
½ tsp. ground nutmeg
¼ tsp. red pepper flakes, more if you want the dish to be spicy
Polar vortex? yep, it’s cold. Time to get warm and try to not fatten up in the meantime. I’m inside blogging right now, instead of outside running. It’s also 48 degrees out, so there is no way I would walk farther than my mailbox right ow :-) So lets throw around the kettle bell in the living room a bit, do some body weight exercises and then eat right. Enter into the shrooming zone! I love mushrooms, and used to hate them. I also love the wholesome feeling of a nice warm soup on a Sunday night. Enough talking…more recipe…
VEGAN CREAM OF MUSHROOM SOUP
1 tsp coconut oil (or if you have to olive oil, but you should really get with the times and start using coconut oil, heheh!)
2 medium yellow onions, diced
2 pounds assorted mushrooms, cut into bite sized pieces. (my favs portabella and button mushrooms)
1 cup of a white wine
2 (15oz) can coconut milk
2 – 4 cups mushroom stock
5 sprigs fresh thyme (and extra for garnishing)
Salt and pepper, to taste
1. In a soup pot, melt coconut oil over medium-high heat. Add onion and sauté 5-8 minutes or until translucent. Add assorted mushrooms and sauté for 8-15 minutes until browned and juices are mostly evaporated. Add wine and deglaze pot, scraping any browned bits off the bottom.
2. Reserve half of the mushrooms and onions and place into a blender.
3. Add 1 can coconut milk and blend until smooth. Add pureed mushrooms, remaining coconut milk and 2 cups stock into pot. Add more stock if soup is too thick for your liking.
4. Season soup with thyme leaves, salt and pepper. Simmer soup over medium-low heat for 10 minutes.
WOWOW!!! I just realized I didn’t use garlic in this recipe :-)
Ok I will admit it!!!! I completed failed at attempting the original recipe that I had planned for a massive butternut squash I got at the farmers market. I had planned on making a vegan creamy butternut squash pasta…but hard pasta, pasty sauce, and bland flavor later…I’m going to quit on that for now. But the good news is that the farmers in North Carolina grow MASSIVE squashes! The smallest butternut squash I could get from my fav farmer (actually farmest…she’s a chick farmer) was still 5lbs. So while I diced up the bulb of this beast for my first recipe fail, it left be with the neck of the butternut for another try. This is all good…since after cardio and weights in the gym and coming home to cook up a a big ol’ fail storm…I was pretty hungry. Let it be…..
Baked Spicy Butternut Squash Chips
1 butternut squash, preferably one with a long, narrow neck
spray coconut oil (look for it…it’s in your grocery store and it’s amazing!)
red pepper or chili powder (how strong are you?)
Special tools: mandoline…also know as “I-will-slice-your-knuckle-off machine”
Heat oven to 400 degrees
Set up an ice bath (for the squash…not your legs)
Spray a large baking sheet with coconut oil (or use less with parchment paper)
Bring a big ol’ pot of salted water to boil
Cut off the bulb part of the squash and set aside for another use (or another recipe fail as mentioned above). Peel the skin off of the squash and cut crosswise into 3-inch chunks. Using your mandoline cut the squash, crosswise into thin slices.
Blanch the squash in the boiling water, about two minutes then transfer it to the ice bath to cool. Dry all of the chips with a towel or paper towel and lay them out on the baking sheet. Spray them with olive oil and sprinkle lightly with salt and chili powder.
Set the squash on your oven’s middle rack and bake until golden brown and crispy. Keep and eye on them as some may cook faster than others even though they are sliced evenly. Mine took about 15 minutes.
Serve it up! If you want to save these, just bag them in ziplocks with a tablespoon of rice to keep the moisture out.