Roasted Butternut Bisque

Roasted Butternut Bisque

Please follow and like us:
Print Recipe
Roasted Butternut Bisque
Roasting the garlic and butternut squash creates a caramelized flavor, which is complimented by the coconut milk, Old Bay seasoning and lime juice for a unique flavor profile. The result is a bright and creamy, yet simple bisque that pleases everyone.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Remove excess papery bits from garlic bulb and chop off the root so that you can see the edges of the cloves. Wrap in tin foil and place in oven. Next, place whole squash on a cookie sheet (remove stickers prior to baking). Roast garlic and squash for about 35 minutes. Remove both from oven.
  2. Set garlic aside. Cut squash length in half. Brush with olive oil and return squash to oven. Bake until soft.
  3. After garlic cools, squeeze the roasted cloves into the blender.
  4. Once squash is out of the oven, allow it to cool. Remove the seeds and skin. Place squash in blender with roasted garlic, along with loosely chopped onion. Blend until smooth.
  5. Pour squash, garlic and onion mixture into a stock pot. Add vegetable broth, coconut milk, yeast flakes, lime juice, Old Bay seasoning and pepper. Whisk and heat on low until it reaches a boil. Remove from heat.
  6. Garnish with pumpkin seeds and fresh herbs.
Recipe Notes

It does not escape me that Old Bay seasoning has hidden ingredients. If you have allergies or prefer to make your own, this recipe has a lot of positive reviews.https://www.thespruceeats.com/old-bay-seasoning-mix-480917

Simple Spicy Red Beans: Comfort Food

Simple Spicy Red Beans: Comfort Food

Please follow and like us:
Print Recipe
Simple Spicy Red Beans: Comfort Food
Simple Spicy Red Beans are the ultimate comfort food. Use canned beans for a meal done in minutes, or start from scratch with dried beans. Eat these as a stand-alone meal, serve over greens and/or rice, add veggies and roll into a wrap, or top with guacamole and salsa and turn it into a dip. Make a big batch and eat all week.
Prep Time 2 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Quick and Easy Version
Old School & Bulk Version
Prep Time 2 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Quick and Easy Version
Old School & Bulk Version
Instructions
Quick and Easy Version
  1. Add all ingredients to a sauce pan and heat to a simmer. Remove from heat and serve. Yep. It's that easy. Eat as a stand-alone meal, or serve with rice, in a burrito, or add to salads.
Old School & Bulk Version
  1. Place dried beans in a bowl and cover with water. Soak for 12-24 hours. Drain and rinse.
  2. In a stock pot, cover beans with with water and bring to a boil. Cover and reduce to a simmer. Cooking time will vary based on the age of the bean. My soaked kidney beans from the grocery normally take about 1.5 hours, but fresher beans will cook faster. Add salt when they are about 3/4 done (chewable, but not yet tender)—this will infuse them with flavor without toughening the skin. You can retain the liquid as it's delicious unless you prefer to drain some or all of it off.
  3. Add the remaining ingredients once the beans are about done. Remove from heat and serve. Store excess in freezer (or enjoy leftovers all week).
Recipe Notes

Read why soaking beans is important. Also, when you cook beans, you can add a bay leaf and/or piece of kombu to add flavor, minerals and digestibility. If you are looking for more anti-inflammatory ingredients, add some turmeric too!

Dairy Free Cream Cheese for Sauces, Dressings and Dips

Dairy Free Cream Cheese for Sauces, Dressings and Dips

Please follow and like us:


Print Recipe


Dairy Free Cream for Sauces, Dressings and Dips

Giving up dairy cream and butter is not a sacrifice when there are so many nutritious alternatives that are easy and delicious. Follow this recipe exactly, or play around with various combinations of nuts, beans, and vegetables. You can't get it wrong . . .

Prep Time 10 min
Cook Time 0 min

Servings


Ingredients
  • 15 oz canned white beans of choice substitute riced cauliflower, tofu, pumpkin or squash
  • 1 cups raw cashews, soaked substitute almonds, walnuts or other nut; pumpkin, sesame or sunflower seeds; tahini or unsweetened yogurt/kefir
  • 1/2 cup red onion substitute sweet or green onion, or 1 Tbsp. onion powder
  • 2 cloves garlic substitute 1 Tbsp garlic powder
  • 1/2 cup nutritional yeast flakes
  • 4 tsp. apple cider vinegar substitute other vinegar or lemon juice
  • 1 tsp sea salt
  • 1 Tbsp spices optional: consider Italian seasoning, curry or chili powder, cumin, dill, ginger, horseradish, turmeric, cilantro, etc.
  • 1 cup water optional: amount will vary based on desired consistency

Prep Time 10 min
Cook Time 0 min

Servings


Ingredients
  • 15 oz canned white beans of choice substitute riced cauliflower, tofu, pumpkin or squash
  • 1 cups raw cashews, soaked substitute almonds, walnuts or other nut; pumpkin, sesame or sunflower seeds; tahini or unsweetened yogurt/kefir
  • 1/2 cup red onion substitute sweet or green onion, or 1 Tbsp. onion powder
  • 2 cloves garlic substitute 1 Tbsp garlic powder
  • 1/2 cup nutritional yeast flakes
  • 4 tsp. apple cider vinegar substitute other vinegar or lemon juice
  • 1 tsp sea salt
  • 1 Tbsp spices optional: consider Italian seasoning, curry or chili powder, cumin, dill, ginger, horseradish, turmeric, cilantro, etc.
  • 1 cup water optional: amount will vary based on desired consistency


Instructions
  1. Place all ingredients except for the optional spices in a high speed blender. Omit the water if you want to create a thick dip similar to cream cheese. Blend until creamy and smooth. Add water to achieve desired consistency.

  2. Taste test. If it doesn't "WOW!" your taste buds, add another pinch of salt. Once you are satisfied with the base, add desired spices to create Asian, Mexican or Italian flare.

  3. Taste test again and add more seasoning if desired. Caution: let it sit for a minute between tastings. Allow the flavor to linger on your tongue. Take your time. Depending in how spicy your food is, less can be more. Cream sauce is meant to enhance the richness of your food, not stand alone for flavor (unless you're making a dip for raw veggies or bread--in that case, go for it!).

Tuna-Free Eggless Salad

Tuna-Free Eggless Salad


Please follow and like us:
Print Recipe
Tuna-Free Eggless Salad
This is a quick and easy plant-based alternative to both tuna and egg salads. Serve as a sandwich or stand-alone meal.
Prep Time 15 min
Servings
Ingredients
Prep Time 15 min
Servings
Ingredients
Instructions
  1. Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.
  2. Place chickpeas in a bowl and mash with a fork. If you prefer, use a blender. Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.  
  3. Serve cold, on a bed of tomato, arugula or wrapped in collard greens. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan. 
Rhubarbecue Bourbon Sauce

Rhubarbecue Bourbon Sauce


Please follow and like us:
Print Recipe
Bourbon Rhubarbeque Sauce
Rhubarbs are good for more than just pies and jams. Use this recipe as you would a traditional barbecue sauce. Grill meat, veggies, tofu or tempeh, make sloppy joes or use for stir-fry's.
Course Sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In a large sauce pan, combine rhubarb and strawberries. Add just enough water to cover. Boil uncovered for 8-10 minutes. Use a colander to drain. (Option: If you don't mind a thinner sauce, retain the water and the nutrients.)
  2. Mash or blend the mixture. Return to the sauce pan.
  3. Add remaining ingredients to blender. Blend on high. Add to sauce pan.
  4. Combine ingredients and simmer for 8-10 minutes. (Note: simmer for 30 minutes if adding sauce directly to food so the alcohol cooks off and no one gets drunk.)
  5. Use as you would a traditional barbecue sauce. Grill meat, veggies, tofu or tempeh, make sloppy joes or use for stir-fry's.
Recipe Notes
  • Rhubarb stalks vary from red to pink and may also be speckled or green. This does not indicate ripeness. Choose stalks that are free of blemishes, crisp and fresh-looking. Smaller diameter stalks are younger and generally more tender, but if you're cooking them, thick (mature) stalks are fine.
  • Limp or split stalks usually mean rhubarb isn't fresh or hasn't been stored properly.
  • Rhubarb leaves are toxic and should not be consumed. (Unlike beet greens and carrot tops, these go directly to the compost pile!)
  • Rhubarb can be eaten raw. Taste the tart!