Creamy Butternut Squash Soup
1 TBSP butter or coconut oil 2 onions, chopped 2 large carrots, peeled & chopped 2 medium potatoes, peeled & cut into approx 1 inch cubes 1 cup dry sherry 8 cups veggie broth 6 cups cubed butternut squash (3 pounds) 1 cinnamon stick 1 bay leaf 1/2 tsp dried thyme 1/2 tsp ground nutmeg salt & pepper to taste chopped pistachios (optional) In an 8 quart soup pot, heat oil over medium heat. Add onions, carrots & potatoes. Cook, stirring occasionally, until tender but not browned, 10 – 15 mins. (Add 1 – 2 TBSP water if needed to prevent scorching). Add sherry...
Read MoreCool Cucumber Mint Soup
3 large cukes (about 1 & 1/2 pounds), peeled 1 cup plain whole-milk yogurt 1 & 1/2 TBSP extra virgin olive oil 2 tsps red wine vinegar 1 TBSP chopped fresh mint 1 garlic clove, peeled 1 tsp pure salt freshly ground black pepper Halve the cukes lengthwise. Scoop out their seeds with a spoon & discard. Coarsely chop the cucumber & transfer to a blender. Add the yogurt, olive oil, vinegar, mint, garlic, salt & blend until smooth. Season with a little black pepper. Chill in refrigerator until ready to serve....
Read MoreSpicy White Beans w/ Parsley Pesto
For the beans: 2 (15-ounce) cans cannellini beans 3 TBSP extra virgin olive oil 1/4 cup minced onions 1 & 1/2 tsps minced garlic 4 tsps lemon juice 1/4 tsp pure salt 1/4 tsp ground black pepper Pinch cayenne 1/3 cup very finely grated Parmesan, or crumbled goat cheese (optional) bread, cracker, or chip of choice for scooping Rinse beans & drain. Heat oil in a large skillet over medium heat. Add the onions and garlic and cook until soft and fragrant, about 2 minutes. Add the beans, lemon juice, salt, black pepper & cayenne, and cook, stirring, until softened and warmed through,...
Read MoreTempeh & Veggie Stew
4 TBSP butter, ghee, or coconut oil 4 (3 to 4 inch) strips kombu seaweed, broken into 1 inch pieces 3 garlic cloves, chopped 1 TBSP peeled, minced fresh ginger 2 sprigs fresh rosemary or sage 2 (8 oz) packages soy tempeh, cut into 1-inch squares 4 TBSP tamari/soy sauce 1 TBSP pure maple syrup (or 6 drops of liquid stevia) 1 large onion, cut into 1/2 inch think slices 1 & 1/2 pounds winter squash, seeded & cut into 2-inch chunks 1 large or 2 medium parsnips, peeled & cut into 1/2 inch thick slices 2 large carrots, peeled & cut into 1/2 inch thick slices pure salt 2 tsps...
Read MorePeanut Butter Chocolate Bars
2 cups puffed, brown rice cereal, crushed 1 & 1/2 cups (1 full 16 oz jar) natural, crunchy peanut butter (or other nut/seed butter – see notes below) 2 cups organic powdered sugar 1/2 cup, plus 2 TBSP butter, or coconut oil, melted 1 tsp vanilla heaping 1/2 cup mini chocolate chips Coat a 9X13 baking pan with coconut oil or butter. Combine crushed cereal, peanut butter, powdered sugar, 1/2 cup melted butter, and vanilla in a large bowl. Press mixture into baking pan. Melt the chocolate chips with remaining 2 TBSP butter and stir to combine. Spread chocolate mixture over the peanut...
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