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Greek Spaghetti Squash

I was wanting to make spaghetti squash differently so I put a little Greek spin to it. A simple, yet delicious spin on spaghetti squash.  While the squash is roasting you can prepare the filling. Dinner will be ready in about 30 – 40 minutes.

  • 1 Spaghetti Squash
  • vegetable broth for sautéing
  • 1/2 c onions, diced
  • 1 tbsp garlic, minced
  • 14.5 oz canned tomatoes, diced – do not drain
  • 15 oz can chickpeas, drained, rinsed
  • 2 tbsp kalamata olives, chopped
  • 1 tsp oregano, dried, plus a little more to season squash
  • 1 tsp dill, dried, plus a little more to season squash

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Cut squash in half horizontally and scrape out seeds. Season squash with some of both oregano and dill.

Note: Rubbing dried herbs between your fingers will help release more of their flavor.

Place squash cut side down on a prepared baking sheet. Bake until tender about 30-40 minutes.

Meanwhile, in a large skillet sauté onions, until translucent and softened – use vegetable broth as needed. Add garlic, oregano and dill. Stir until well mixed and then add chickpeas. Stir to coast chickpeas with onion mixture. Sauté for a 2-3 minutes. Add tomatoes and thoroughly mix all the ingredients together.

Using a fork shred the squash into strands into the skillet with the chickpea mixture. Thoroughly stir mixture until well incorporated.

Serve. Eat. Enjoy.

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Note: For a pretty presentation you can return the squash mixture to the squash and serve it in the squash.

 

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Easy Cabbage Soup

Here is an idea for those cabbages that you have harvested from your garden. It is easy and flavorful. You could even throw all the ingredients into a slow cooker/crockpot and let it cook away.

  • 1 onion, small, diced
  • 1 tbsp garlic, minced
  • 2 large carrots, diced
  • 1 head of cabbage, chopped
  • 1 cup canned whole tomatoes, seeded
  • 1/4 tsp chili flakes
  • 1 tbsp All-Purpose Seasoning
  • 7 c Vegetable Stock + more for sautéing
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • Italian (Flat leaf) Parsley, garnish

In a large dutch oven, sauté the onions and carrots over medium heat, until the onions are translucent and softened. Add garlic, chili flakes, and All-Purpose Seasoning and sauté until it is fragrant. Use vegetable stock as needed to sauté veggies.

Add cabbage and sauté with veggie mixture until the cabbage has softened. Add tomatoes, vegetable broth, thyme, bay leaves, apple cider vinegar and Dijon mustard. Bring to a simmer for about 20 minutes. Garnish with parsley.

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Serve. Eat. Enjoy.

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Baked Pumpkin-Cranberry Pecan Oatmeal

When I think of Fall I always think of Pumpkin and the smell of cinnamon, nutmeg and ginger. This baked oatmeal has all those wonderful ingredients and a couple of other delectables.

Bakes oatmeal has become one of my favorite ways to make oatmeal. This can be served as a breakfast or like a wonderful snack cake. It is versatile and delicious.

Note: A little warm maple syrup drizzled on the top makes this amazing.

  • 2 c gf rolled oats
  • 16 oz. pumpkin puree
  • 1/2 c pecans, chopped
  • 1/2 c maple syrup
  • 2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 flax egg ( tbsp ground flaxseed + 3 tbsp water)
  • 1 tbsp pure vanilla extract
  • 2 c Almond Milk, vanilla, unsweetened
  • 1 c cranberries, fresh or frozen

Preheat oven to 350 degrees.

Combine all the ingredients into a large bowl. Stir until well incorporated. Pour into a 8×8 baking dish.

Bake for 40 minutes. The oats will be tender and the liquid will have thickened.

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Serve. Eat. Enjoy.

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Moroccan Chickpea-Stuffed Acorn Squash

As I have mentioned I have been taking a cooking class for professional certification in Whole Food Plant Based Cooking. One assignment was called the black box, kind of like the show Chopped. We had to use some greens a starchy vegetable and then whatever else we wanted. This is what I cam up with. It was so good I thought I would share it with you.

Note: This recipe is for 2, but it can be multiplied easily to feed more people.

  • 1 acorn squash, sliced in half with the seeds scooped out
  • 1/2 c onion, finely diced
  • 1 tsp garlic, minced
  • 1/8 tsp cumin, ground
  • pinch cinnamon, ground
  • 1 c chickpeas, rinsed drained
  • 1/4 c vegetable broth + more sautéing
  • 2 tbsp cranberries, dried
  • 5 oz. baby spinach, stems removed
  • 2 tbsp cilantro, fresh, chopped
  • 1 tbsp sliced almonds, toasted

Preheat oven to 375 degrees. Line baking sheet with a silicone mat or parchment paper.

Place squash on prepared pan, cut sides-down. Bake until tender, about 40-50 minutes.

Meanwhile, while the squash is roasting add onions to a large dutch oven over medium heat. Cook onions until they are golden. Add vegetable broth as needed to sauté onion.

Stir in garlic, cumin and cinnamon. Work spices into onions. Cook until fragrant. Stir in chickpeas. Coat chickpeas with onion mixture. Add cranberries and vegetable broth. Cook until cranberries have plumped.

Add the spinach by the handfuls. As the spinach begins to wilt add another handful, until the spinach is wilted. When all the spinach is wilted, stir in the lemon juice.

Fill the acorn squash with the chickpea mixture. Garnish with the fresh cilantro and toasted almonds.

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Serve. Eat. Enjoy.

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Tuna-Less Tuna Salad

This is another assignment for my cooking class. I think this tuna-less tuna salad would be great for lunches. It has only a few ingredients, which makes it quick to make. I do like to let it chill for at least a half an hour so that the flavors meld together. If you can make it the night before that would be ideal.

  • 1 can chickpeas, drained, rinsed
  • 1 tbsp onion, dried, minced
  • 1/4 c celery stalk, diced
  • 1 tbsp kelp granules
  • 1/2 c Cashew Sour Cream or vegan mayonnaise

In a large bowl, using a pastry cutter smash the chickpeas. Add the rest of the ingredients and thoroughly mix. Chill for at least 30 minutes.

Serve as a sandwich, dip, or on top of some salad greens.

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Risotto with Peas, Carrots & Green Beans

I had to make this dish for a class I am taking. It had been a while since I had made risotto. It is just as good as I remembered it. The first thing out of my husbands/s mouth was “Mmmm”, and then, “This is really good”. I completely concur.

Because of all the veggies it is colorful, flavorful and so delicious. This is a dish does take a lot of stirring, which is necessary to get the creamy texture. After you take one bite you will know it is worth the effort.

  • 2 c vegetable broth
  • 3 c water
  • 2 tbsp olive oil
  • 1/2 c onions, finely diced
  • 1 c arborio rice
  • 6 oz. pinot grigio
  • 2 tbsp garlic, minced
  • 1/2 c carrots, dice to the size of peas
  • 1/2 c green beans, cut into the size of peas
  • 1/2 c peas, frozen

In a medium saucepan add the broth and water and bring to a boil.  Par cook, until just tender, the carrots and green beans in the cooking liquid. When the carrots and greens beans are just tender transfer them to an ice bath. Drain and set aside. Reduce the heat of the cooking liquid to a simmer.

Add olive oil to a large dutch oven over medium heat. Sauté onions until they are translucent and softened. Add rice and stir onions and rice so that the rice is coated with the olive oil. Sauté the rice until the ends of the rice grains are translucent.

Add garlic to onion and rice mixture. Sauté until garlic is fragrant. Add wine into rice mixture and stir. Stirring is important to the process of releasing the starches in the rice. Sauté until the wine has been absorbed by the rice.

When the rice has absorbed the rice add a ladle of the cooking liquid and stir frequently. Add more cooking liquid by the ladle full, only when the rice has absorbed the liquid. Repeat this process until the rice is tender and the starches have been released to make a creamy risotto. Add the carrots, green beans and peas. Stir and cover with a lid for to let the risotto rest for 1-2 minutes.

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Serve. Eat. Enjoy.

Note: I garnished ours with Violife Parmesan. It was amazing.

 

 

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Coconut Braised Chickpeas with Spinach & Sun-Dried Tomatoes

This is a flavorful and satisfying dish. Chickpeas, spinach and sun-dried tomatoes simmered in coconut milk with garlic and ginger. Your house will smell amazing. Ladle this over brown basmati rice and you have a perfectly balanced meal.

  • 1 large onion, diced
  • 1 tbsp + 1 tsp garlic, minced
  • 1 tbsp ginger, fresh, minced
  • 1 lemon, zested, juiced
  • 1/2 c sun-dried tomatoes, julienned
  • 1 – 15 oz. can chickpeas, drained, rinsed
  • 1/2 tsp crushed red chili flakes
  • 6 oz. baby spinach
  • 1 – 14 oz. can lite coconut milk
  • 1/2 tsp ginger, ground
  • 1/4 c cilantro, chopped, garnish

In a large dutch oven over medium heat sauté onions until they are translucent. Add garlic and ginger. Sauté until garlic is fragrant. Add lemon zest, chili flakes, and sun-dried tomatoes. Cook for 1-2 minutes.

Add the chickpeas and stir to coat them in the tomato mixture. Cook the chickpeas until they get a little color to them and they are heated through.

Turn the heat down slightly and add the spinach by handfuls. When the first handful is slightly wilted and another and continue until all the spinach is wilted.

Add coconut milk, ground ginger and some of the lemon juice. Bring to a simmer. Taste for seasoning. Add remaining lemon juice if needed.

Serve immediately over brown basmati rice and top with cilantro.

 

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White Bean and Tomato Ragu

This is a simple, yet, flavorful meal. It requires very few ingredients and is made in under 30 minutes. The ragu would be great for meal prep for your lunch during the week, just double the ingredients.

  • vegetable broth for sautéing
  • 3/4  c, onions, chopped
  • 1 tsp All-Purpose Seasoning
  • 2 tsp garlic,minced
  • 1 pinch of crushed red pepper flakes
  • 1 can of diced tomatoes
  • 15 oz. can cannellini beans, rinsed, drained (1 1/2 c)

Add onions and All-Purpose Seasoning to a large skillet. Cook over medium heat, until onions are translucent. Add garlic and continue to sauté until garlic is fragrant.

Add red pepper flakes, tomatoes and cannellini beans. Stir and cook until thoroughly heated.

I served the ragu over polenta medallions. However, you could serve it over rice, pasta or eat it all by itself.

DSC_0048 59Serve. Eat. Enjoy.

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One-Pot Curry Noodles

This is truly a one-pot meal. It is packed with veggies and fresh herb. There is no draining or rinsing. The noodles are cooked with the veggies and liquid, whisk thickens into a wonderful curry sauce – Delicious.

Tight on time? Then this is the meal for you.

  • 8 oz. brown rice spaghetti
  • 1 sweet red pepper, large, thinly sliced
  • 1 c carrots, cut into match sticks
  • 1 small onion, diced
  • 1 tbsp Thai red curry paste
  • 1 tbsp garlic, minced
  • 2 tsp ginger root, peeled, grated
  • 3 c vegetable broth
  • 1 can (13.5 oz.) coconut milk, light unsweetened

Add all the ingredients to a large dutch oven and bring to a boil. Stirring frequently, cook until noodles are done. You may need to turn down the heat so that the noodles get done.

When the noodles are done add in the Stir-ins.

Stir-Ins:

  • 2 c napa cabbage, shredded or thinly sliced
  • 1 lime zested, juiced
  • 1/3 c cilantro, fresh, chopped

Stir cabbage into noodle mixture. The noodles should be al dente, about 2 minutes. Remove pan from heat and stir in the zest and juice of the lime. Stir in cilantro.

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Serve. Eat. Enjoy.

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Short Grain Brown Rice Salad with Tomatoes and Olives

I came across a version of this salad and I liked the idea, except it was made with wheat berries. Since wheat is a big NO-NO for me I switched out the grain to one that is delicious and has a toothsome chew – Short Grain Brown Rice.

This dish would be great for those that meal prep. It is simple to make add has few ingredients.

Rice :

  • 3 c vegetable broth
  • 1 1/2 c short grain brown rice

Combine ingredients into a large dutch oven. Bring to a boil and then reduce the heat to a simmer. Cook rice until the broth is completely absorbed and the rice is tender.

Assemble:

  • Cilantro Dressing
  • 1 1/2 c cherry tomatoes, quartered
  • 8 large kalamata olives, pitted, coarsely chopped

Combine all the ingredients: rice, Cilantro Dressing, tomatoes and olives into a large bowl. Thoroughly stir.

Note: This can be served warm, room temperature or chilled. Also, you could bulk it up with some mixed greens.

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Serve. Eat. Enjoy.