Cauliflower Mashed “Potatoes”
- 1 large head of cauliflower, cut into florets
- 3–4 cloves roasted garlic (or 1 teaspoon minced garlic sautéed in olive oil)
- 1/4 cup unsweetened almond milk (or other plant-based milk)
- 2 tablespoons olive oil or vegan butter
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional garnish: chopped fresh chives, a drizzle of olive oil, or smoked paprika
1. Cook the Cauliflower:
- Bring a large pot of water to a boil.
- Add cauliflower florets and boil for 10–12 minutes, or until fork-tender. Alternatively, steam the cauliflower for 12–15 minutes.
2. Prepare for Mashing:
- Drain the cooked cauliflower and pat it dry with a clean kitchen towel to remove excess moisture.
3. Blend or Mash:
- Add the cauliflower, roasted garlic, almond milk, olive oil (or vegan butter), salt, and pepper to a food processor or blender.
- Blend until smooth and creamy. For a chunkier texture, mash the cauliflower by hand with a potato masher.
4. Adjust Seasoning:
- Taste and adjust the salt, pepper, or almond milk for desired flavor and consistency.
5. Serve:
- Transfer the cauliflower mash to a serving bowl.
- Garnish with fresh chives, a drizzle of olive oil, or a sprinkle of smoked paprika, if desired.
This creamy, flavorful alternative is perfect as a side dish for any meal and pairs beautifully with roasted veggies or plant-based proteins! 🥦✨
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Maple-Roasted Brussels Sprouts and Carrots
- 1 lb Brussels sprouts, halved
- 4 medium carrots, peeled and sliced into sticks
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Add-Ins:
- 1/4 cup dried cranberries or pomegranate seeds (for garnish)
- 1/4 cup toasted pecans or walnuts (for crunch)
1. Preheat the Oven:
- Preheat your oven to 425°F Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Prepare the Vegetables:
- In a large mixing bowl, combine the halved Brussels sprouts and carrot sticks.
3. Make the Glaze:
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper.
4. Toss and Coat:
- Pour the glaze over the vegetables and toss until evenly coated.
5. Roast:
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until the Brussels sprouts are golden and the carrots are tender with caramelized edges.
6. Garnish and Serve:
- Transfer the roasted vegetables to a serving dish.
- Sprinkle with dried cranberries or pomegranate seeds and toasted nuts, if using, for added flavor and texture.
Serve warm as a sweet and savory side dish perfect for fall meals or holiday gatherings! 🥕✨
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Lentil and Mushroom Stuffed Acorn Squash
- 2 medium acorn squash, halved and seeds removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling
- 1 cup cooked lentils
- 1 tablespoon olive oil or vegetable broth (for sautéing)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, finely chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/3 cup walnuts or pecans, toasted and chopped
- 1/4 cup breadcrumbs (optional for added texture)
Optional Garnish
- Fresh parsley, chopped
- Pomegranate seeds (for a pop of color and sweetness)
1. Prepare the Squash:
- Preheat the oven to 400°F.
- Brush the cut sides of the acorn squash with olive oil, then sprinkle with salt and pepper.
- Place squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast for 25–30 minutes, or until fork-tender.
2. Make the Filling:
- In a large skillet, heat olive oil or vegetable broth over medium heat.
- Add the onion and garlic, sautéing until fragrant and soft (about 3 minutes).
- Stir in the mushrooms, thyme, rosemary, smoked paprika, salt, and pepper. Cook until mushrooms release their moisture and become tender (5–7 minutes).
- Add the cooked lentils and stir to combine. If using breadcrumbs, mix them in now for added texture.
- Taste and adjust seasonings as needed.
3. Assemble and Bake:
- Turn the roasted squash halves cut-side up. Scoop the filling into each squash half, packing it slightly.
- Return to the oven and bake for an additional 10–15 minutes, until the tops are golden and slightly crisp.
4. Serve:
- Garnish with fresh parsley and toasted walnuts or pecans. Add pomegranate seeds for a burst of sweetness if desired.
- Serve warm as a hearty main dish.
Enjoy the perfect balance of sweet, savory, and earthy flavors! 🥰
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Einkorn Crackers
2 cups Einkorn Flour
1 tsp Baking Powder,
1 Tbsp Honey
1/2 tsp salt
1/2 cup organic unrefined coconut oil
2/3 cup coconut milk
Preheat oven to 400° F
Mix dry ingredients, add coconut oil, mix with fork, add honey and milk. mix to form a ball. divide in 2, roll to 1/8th inch thick. Cut into crackers, poke holes.
Bake 10 minutes or until golden brown.
Brush with coconut oil and sprinkle with sea salt.
Store in airtight container after cooling.
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This rich, velvety soup is made with roasted butternut squash, fresh apples, and aromatic spices like cinnamon and nutmeg. A dollop of coconut cream gives it a silky finish, making it a comforting appetizer or side dish.
Roasted Butternut Squash and Apple Soup*
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium apples (e.g., Honeycrisp or Fuji), peeled, cored, and sliced
- 1 medium onion, quartered
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 4 cups vegetable broth
- 1/2 cup coconut cream (plus extra for garnish)
- Optional garnish: pumpkin seeds, smoked paprika, or a drizzle of olive oil
1. Preheat the Oven:
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Roast the Vegetables:
Place the butternut squash, apples, onion, and garlic on the baking sheet. Drizzle with olive oil, and sprinkle with cinnamon, nutmeg, salt, and pepper. Toss to coat evenly.
Roast for 25-30 minutes, or until the squash and apples are tender and slightly caramelized.
3. Blend the Soup:
Transfer the roasted vegetables to a blender or food processor. Add the vegetable broth and blend until smooth. Work in batches if necessary. Alternatively, use an immersion blender directly in the pot.
4. Simmer and Season:
Pour the blended mixture into a large pot. Heat over medium-low, stirring in the coconut cream. Adjust the consistency with more broth if needed. Taste and adjust seasonings as desired.
5. Serve:
Ladle the soup into bowls and garnish with pumpkin seeds, smoked paprika, or a drizzle of coconut cream.
Homemade Coconut Cream
- 1 can (14 oz) full-fat coconut milk (chilled overnight in the refrigerator)
1. Chill the Coconut Milk:
Place a can of full-fat coconut milk in the refrigerator overnight. This allows the cream to separate from the liquid.
2. Scoop Out the Cream:
Open the can and carefully scoop out the thick, solid layer of coconut cream that has formed on top. Avoid scooping the watery liquid at the bottom (save this for smoothies or other recipes).
3. Whisk or Blend:
For a smoother consistency, whisk the coconut cream in a bowl until fluffy, or blend it for a few seconds.
This homemade coconut cream can be used immediately in recipes like soups, desserts, or as a garnish. For the **Roasted Butternut Squash and Apple Soup**, add 1/2 cup to the soup during the simmering step, and reserve some for a decorative drizzle on top when serving.
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