Pumpkin Panckaes and Cranberry Ginger Sauce

So I made these because I had some extra canned pumpkin left over from when I made pumpkin bread. I LOVE making pancakes on the weekends and these are def one of my favorites!

Click the picture to enlarge the recipe!

From: the book "Vegan Brunch" by Isa Chandra Moskowitz

Pumpkin Soup

So I made this tonight for dinner and it was sooo yummy. I have been on such a soup kick since I made the butternut squash soup, and I usually don't like soup. I made mine with pumpkin puree because honestly I don't have the time to chop up a real pumpkin haha. But if you want to use pumpkin, then I left the original amount. You can also use any other kind of winter squash instead of pumpkin. This would be good with beans or barley in it too.

1 large onion chopped
2 cloves garlic
a smidge of olive oil (or just non-stick cooking spray)
6 cups chopped pumpkin, or two 15oz cans of pumpkin puree
3 cups chopped sweet potato
2 large carrots chopped
a pinch of habanera pepper (you could skip this if you don't like spicy)
5 1/2 cups veggie broth
a good size pinch of nutmeg
a teaspoon or so of lemon juice
salt and pepper to taste

Cook the onion and garlic with the oil on medium low until the onions are soft, but not browing.
Add the veggies and pepper and cover and sweat on medium low for 12 minutes or so.
Add the broth and nutmeg and bring to a boil then reduce to medium low for about 20 minutes (this will really depend on the size of your chopping), until the veggies are all tender.

Let the soup cool a bit and add it to the food processer and blend it up smooth. Transfer back to the pot and stir in the lemon juice and salt and pepper to taste.

I use about 1/4 of habanera pepper and it seems to get even hotter the next day so if you don't taste enough spice maybe add a little black pepper or red pepper flake to your bowl and wait until the next day toadd extra habanera .

From: http://www.thekindlife.com/discussion_posts/list/2/644/1

Vegan Chili

If you aren't vegan, then please go ahead and use whatever meat you like in your chili. I really love the tofu though because it takes on all the rich flavors of this chili and just adds a nice texture without a lot of calories! I understand that tofu makes some people feel uneasy, but it's really awesome once you get comfortable with it and learn how to cook it properly!

I really love hot sauce and add a ton to my bowl of chili before I eat it up! This isn't spicy on its own, which is good if you like mild food. I also love serving it with corn bread.

Vegan Chili

1 pound frozen extra-firm tofu, thawed
Non-stick cooking spray
1 large green bell pepper, cored, seeded and chopped
1 large yellow onion, chopped
1 small jalapeño, seeded and finely chopped (optional)
2 cups frozen corn
1 1/2 cups gluten-free vegetable broth or water
1 (15-ounce) can kidney beans
1 (14-ounce) can diced tomatoes, with their liquid
1 (14-ounce) can tomato sauce
1 to 2 tablespoons chili powder
2 teaspoons ground cumin
Salt to taste

Once tofu is thawed, press out as much water as possible. Crumble tofu and set aside.
Spray a soup pot with non-stick cooking spray over medium high heat.
Add peppers, onions, jalapeño and corn and cook for 5 minutes.
Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt (if you want) and stir well.
Bring to a boil, then reduce heat and simmer, uncovered or partially covered, stirring occasionally, for 45 minutes.
Ladle chili into bowls and serve.

Roasted Spiced Carrots

I made these in conjunction with the roasted sweet potatoes with macadamia nuts last year, and again I was making them non-stop for a month bc I was so hooked on them!

Serves 6 Spicy, earthy spices combine beautifully with the natural sweetness of baby carrots and honey. Prep time is literally a few minutes for this easy-to-assemble side dish. A perfect complement to roasted turkey, chicken or pork.

Ingredients

2 pounds baby carrots
1 1/2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon olive oil, plus more for drizzling
2 tablespoons lemon juice
1 tablespoon honey

Method

Preheat oven to 400°F. Put carrots, paprika, cumin, salt, ginger, cinnamon, garlic powder, cayenne, black pepper and 1 tablespoon of the oil into a large bowl and toss to coat. Transfer carrots to a large rimmed baking sheet and spread out in a single layer. Roast, tossing halfway through, until just tender, 30 to 40 minutes.

Remove carrots from oven and transfer to a large bowl. Add lemon juice and honey and toss well. Drizzle with a bit more oil, if you like, then serve.

From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2384

Roasted Butternut Squash with Sage and Cranberries

So they had this in the little premade meals section in wholefoods. I had them make a 1 quart container for me and when we tried it at home we couldn't believe how delicious this was! Such a simple recipe, but the sage and cranberries really bring it all together. Just as addicting as the sweet potatoes with macadamia nuts. I've already made this a few times this fall and I love it!

Also, I tried using dried sage one time and it came out terrible. Fresh sage really makes it 100x better.

Serves 4 to 6 Roasted squash embodies the essence of winter meals, caramelized onions add a piquant touch, and fresh sage and dried cranberries dress it up for the holidays. A versatile side dish that complements anything from a weekday family dinner to a lavish holiday celebration.

Ingredients

1 medium butternut squash
Non-stick cooking spray
Sea salt and ground pepper
2 medium onions
2 tablespoons chopped sage
4 tablespoons dried cranberries or cherries

Method

Preheat oven to 375°F.

Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with non-stick cooking spray. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.

Peel onions and cut into large chunks and coat with non-stick cooking spray. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately.

From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1216

Butternut Squash Soup

So I'm not really a big soup person, but I decided to give this a try. Oh my god, this was seriously the most creamy, delicious soup that I've ever had. I couldn't believe that there wasn't any dairy in it because it was soooo creamy. Perfect for the chilly weather that is coming up. I love to eat this with a big salad for lunch! I also didn't add the pecans to mine (because I forgot) and it was delish without them. Add them if you want though!

Also, I found low sodium vegetable bouillon cubes at wholefoods and I toss a few of those in with the water at the end instead of spending tons of money on pre-made containers of it.

Serves 4
Naturally sweet, you won't crave dessert after this warming soup. The easy preparation combines with the seasonal colors — orange squash and brown pecans — to make this a perfect dish for an autumn lunch. Delicious topped with Gruyére cheese. Serve with a salad and rustic, crusty bread.

Ingredients
1 large leek
Non-stick cooking spray
1 medium sweet onion, chopped
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
5 cups vegetable stock
Sea salt, to taste
Freshly ground black pepper, to taste
1/3 cup toasted pecans, chopped

Method
Halve the leek lengthwise, rinse thoroughly and chop the white and light green parts only. Discard the tough dark green parts.

Heat a large saucepan over medium heat with non-stick cooking spray; add onion and leek and sauté until they start to turn golden, 8 to 10 minutes. Add squash (spray more non-stick spray or add a little olive oil) and continue cooking 10 minutes longer.

Add stock and bring to a boil. Reduce heat to a simmer and cook until squash is tender, about 20 minutes. Let soup cool slightly. In a food processor, purée half of the soup until smooth. Take extreme care when puréeing a hot liquid. Mix purée back into soup and season to taste with salt and pepper. Top with toasted pecans and serve.

From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=364

Roasted Sweet Potatoes with Macadamia Nuts

I made these last year around Thanksgiving, and we couldn't stop eating them. They were the first thing gone off the table. The mix of flavors makes them so delicious, like nothing I've ever had before. I really became addicted to these for like a month and made them ALL the time!

Ingredients - Serves 4
1/4 cup macadamia nuts
4 medium sweet potatoes, peeled
3 Tbsp extra virgin olive oil
Sea salt and ground pepper to taste
1/2 tablespoon fig or pomegranate balsamic vinegar
2 teaspoons maple syrup
1/2 teaspoon Dijon mustard

Method

Preheat oven to 350°F. Spread macadamia nuts on a baking sheet and toast in the oven for 5 to 8 minutes, until fragrant and lightly browned. Remove from oven, cool and chop. Increase oven temperature to 400°F.

Oil a baking dish with non-stick cooking spray. Cut sweet potatoes lengthwise into wedges and toss them in non-stick cooking spray. Place potatoes in the baking dish and season with salt and pepper. Bake for 45 to 60 minutes, stirring occasionally, until tender.

When potatoes are done, remove from oven and let cool for a few minutes. Transfer to a serving platter.

Whisk together oil with vinegar, maple syrup and mustard. Drizzle over sweet potatoes and garnish with toasted macadamia nuts.

From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1373

Spicy Spaghetti Squash with Black Beans

I made this last week and added hot sauce to mine while eating, and MMMMMM it was like taco night at our house, but with squash! So yummy!!

Serves 4 Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.

Ingredients
1 medium spaghetti squash

Filling
1/2 cup red onion, chopped
1 jalapeño chili, seeded, minced
1/2 cup red pepper, chopped
1 cup black beans, rinsed and drained well
1/2 cup sweet corn, frozen or fresh
1 teaspoon chili powder
All of the reserved cooked squash, about 4 cups
1/3 cup cilantro, minced
1 tablespoon lime juice
1 teaspoon sea salt

Method
Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.

For the filling, heat a large pan and sauté red onion, jalapeño chili and red pepper in non-stick cooking spray for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

Fill squash halves with filling, mounding mixture in the center.

From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1381

Sushi Rice Salad

Sushi Rice Salad is super yummy for lunch. I usually make enough just for me, but you can go visit the original website for the recipe that serves 6. I also modified it a little bit by adding soy sauce. You basically can use whatever veggies you have on hand, I always buy bags of frozen veggies and use those. They're cheap and don't go bad bc they're in the freezer!

Sushi Rice Salad

1/4 cup dry short-grain brown rice

1/2 cup water or veggie broth
1 Tbsp seasoned rice vinegar

1/2 - 1 Tbsp Soy Sauce (depending on how salty you like it)
1/2 cup boiled edamame, shelled
5 baby carrots, sliced thick
1/4 cup cucumber cubes
1/4 cup chopped red pepper
1/4 cup chopped portabella or shiitake mushrooms
optional: slivers of nori (seaweed they use for sushi rolls) for garnish

Cook up the 1/4 cup of brown rice with 1/2 cup of liquid according to the directions (usually about 40 minutes).

While rice is cooking, chop up the veggies. Use as little or much as you want. Use whatever veggies you want, but the ones suggested here are pretty yummy all together.

Once the rice is done, turn the burner off and add all the veggies, rice vinegar, and soy sauce into the pot and stir together.

Viola! Now you have a yummy lunch with whole grains, veggies, and protein! Perfect combination.

from: http://blog.fatfreevegan.com/2006/10/sushi-salad.html