Category Archives: Casseroles

Butternut squash risotto

I love the holidays as an excuse to try out and come up with new recipes! I know that most of the Fam doesn’t eat plant based, so I wanted to bring a couple vegan dishes to share. I love love love all the squash/pumpkin options this time of year, and what better than a creamy comfort food dish as the weather cools off! So savory with classic thanksgiving herbs like thyme, sage, and rosemary, and a little sweet with the butternut squash and nutmeg! I got the basic idea for this recipe here, but then added a bunch! : https://youtu.be/PvJeAzk_6-0

You need:

1 large butternut squash, roasted in the oven on 350Fx 50 minutes

2 cups dry brown rice

4cups veggie broth

2cups unsweetened soymilk

3 small onions chopped

8 small cloves garlic chopped

Garlic olive oil for sautéing

1tbs each fresh thyme, rosemary, and sage

Salt and pepper to taste

1/2 tsp nutmeg

1cup nutritional yeast

I used a blender and and a instantpot for this recipe

First I sautéed the onions in my instantpot with the garlic olive oil until sight caramelized, added the chopped garlic and sautéed a couple more minutes. Then I took my roasted squash and scooped out about 2/3 of it and set it aside with 3/4 of the garlic/onion mixture. The remaining squash I cubed and set aside too. Next I threw the brown wife into the pot and covered in vegetable broth and cooked the brown rice on manual for 22 minutes with sow natural release setting. Alternately, just cook your rice as you typically would, just use broth instead of water! Next put your set aside squash/onion/garlic mix into your blender with the soy milk, nutritional yeast, and salt/pepper/nutmeg to taste. Once blended and creamy, add to your cooked rice and continue cooking on low/medium heat. Next throw in your chopped fresh herbs, and lastly your cubed squash. Combine well and serve in a pretty casserole dish. Enjoy!!

9

Savory Red Lentils With Sweet Potato

Man, nutrient dense comfort food, that’s what’s up. The earthy, savory flavor of herbs with the creamy sweet goodness of sweet potatoes makes this a dream. Something about the flavors and creamy texture remind me of thanksgiving, eating this gave me the same cozy smile on my face. While I intended to eat this on rice, I ended up just eating this by itself with a spoon, no regrets. 😋  A mere 1/4 cup of dry red lentils has 15% DV of iron. For those of us wanting to avoid red meat for ethical or health reasons, lentils are a great source of this essential nutrient!


You need:

-1 onion chopped

-2 sweet potatoes cubed

-garlic cloves chopped (I used like 6, but I’m a garlic lover, so 2-4 is probably good)

-1 cup rinsed red lentils

-1 bay leaf

– 1/2 tsp black pepper

-1/4 tsp crushed red pepper

-1/2 tsp basil

-1/2 tsp oregano

-1/4 tsp sage

-dash of salt if you want (I forgot it and it was great in my opinion)

-1-2 TBS coconut oil 

I used my instant pot so that this was a 1 pot speedy operation, but you could do the same in a large saucepan with lid on the stove.

Start by heating some coconut oil and then sautéing onions, sweet potatoes, and garlic until onions are somewhat wilted. Then add your herbs and spices, followed by lentils and enough water to just cover the lentils completely. Then set instantpot to 15min on the bean setting or simmer on the stove for 15-20min until lentils are soft. Sweet potatoes should be perfectly soft by then as well. If using stovetop, add water as needed while stirring intermittently. If you have an instantpot, just let it slow release and serve hot! Enjoy!

Caramelized Sweet Potato Sage Pasta Salad

This is a rich amd savory vegan dish that could serve a side or a hearty centerpiece. The caramelization of onions, mushrooms, rosemary and sage in vegan butter gives this dish a richness of depth that sings of holiday festivity. Some sweet potato and green beans give it more thanksgiving reminiscence, and a bright citrus vinaigrette brings out the fall flavors via compliment! For those who want the umami of the season without the meat, this is for you. 

You need:

6oz whole heat penne pasta, al dente 

3 small sweet potatoes, peeled and chopped

1 red onion chopped

3 cloves garlic minced

Handful fresh sage

2tbs minced fresh rosemary 

Salt

Vegan butter

8oz mushrooms sliced

8oz green beans, blanched and cut

1 cup cooked garbanzo beans
For the dressing:

1 small mandarin or orange

Juice of 1 lemon

2tbs tahini

1tsp apple cider vinegar

1/2 tsp dried ginger
Blend dressing ingredient on high until creamy and frothy. I only ended up using less than half on this dish and saved the rest for use on other salads!

 Combine pasta, green beans, and chick peas with desired amount of dressing  in a large bowl. Set aside in the fridge.

Heat 2 tbs vegan butter over medium and then sauté onion and sweet potatoes on low until the onions start to become translucent. Add salt to taste, mushrooms, sage and rosemary until onions and sweet potatoes begin to caramelize. Then let cool.

Lastly add your sauté mixture to your bowl and toss all ingredients together well.

Garnish with cranberries, and enjoy!

Balsalmic Butternut Noodles

Spaghetti that does not involve tomatoes, I know, what is this? But this time of year, with the butternut squash being perfectly in seas0n, lends itself to savory dishes that are not always predominantly seasoned by italian herbs. This one has a touch of asian flair with sesame oil and liquid aminos (or soy sauce or tamari), but tempered with some balsalmic vinegar so that when raw spinach is tossed in, it becomes one part pasta, one part pasta salad! Enjoy either warm or cold!

You need:

-Whole wheat pasta boiled and drained, about 1/2 a box

-Edamame, about 2 cups

-Raw spinach, about 2 cups

-Garlic, 4 cloves smashed 

-1 Onion chopped

-Sesame Oil, dash

-Balsamic vinegar to taste

-Liquid aminos to taste

-Tahini, 1-2 tbs

-1/2 lemon juiced

-Black pepper to taste 

-1/2 large Butternut squash, roasted, cooled, and cubed

-about 6 oz mushrooms, sliced
Sauté garlic, onion, mushrooms, and cooked edamame in sesame oil and liquid aminos until soft. Meanwhile boil spaghetti per package instructions and rinse with cold water, set aside and let cool. Then whisk or blend together your balaalmic, tahini, and lemon juice. Lastly toss all ingredients together in a large bowl, seasoning with salt and pepper to taste. Enjoy!

Butternut Mashed Potatoes

Yummm! What is better than mashed potatoes? Mashed potatoes with creamy butternut squash!  

You need:

Yellow potatoes cubed

Butternut squash cubed

Almond milk to mash

Salt/pepper to taste 

Onion/garlic powder

Green onions, chopped
Steam squash and potatoes until soft. 

Mash all ingredients together in a large bowl with almond milk until your mash reaches the desired texture. Season and top (or liberally mix in) with green onions. Enjoy as a side or a min dish. I recommend using as a wrap/burrito filler with either tortillas or romaine lettuce leaves!  Feel free to drizzle with hot sauce 🙂
Enjoy!

Lentils With Sweet Potato and Collards!

Yum, this turned out great first time around! I just love my Instant-Pot, seriously makes cooking all grains and legumes effortless. But you can make this on the stovetop as well. I used a big ripe heirloom tomato, but you could used canned tomatoes as well. This recipe is so savory, filling, and satisfying, the perfect end to a day 🙂
You need:

1/2 cup green lentils, washed and sorted

1 large heirloom tomato, sliced

1/2 large leek

2 cloves garlic

Pepper to taste

Turmeric 1tsp

Cumin 1/2 tsp

Ginger 1/2 tsp

Sweet potatoes (3 small/med), lightly steamed 

1/2 large bunch of collards, washed and chopped

2 cups water

Cook for 15 minutes in an instant-pot or pressure cooker (on legume setting), or simmer on a stovetop for 15-20 minutes  or until lentils are tender. Easy and delicious.
I served mine over spelt berries (cooked with lemon juice, salt, pepper), but any grain of choice will do!

Serve with some avocado or hummus for some healthy fat, and garnish with cilantro and green onions.

Enjoy!!!

Quinoa Black Bean Stuffed Peppers

Yummy, easy, vegan meal! I have always wanted to make stuffed bell peppers, and for some reason, only now finally tried it out! How yummy and healthy! I even took some of the extras and froze them, and have since thawed them out, chopped them up, and placed in a salad.  Very versatile indeed 🙂

You need: 

2 large red bell peppers, cut in half and seeds removed

1 cup cooked quinoa

1.25 cup cooked black beans

1/2 tsp turmeric

1/4tsp ginger

1/8 tsp smoked paprika 

1/4 tsp crushed red pepper 

1/4 tsp black pepper

1/4 lemon squeezed

1/4 cup chopped red onion

4 tbs chopped chives

Optional vegan cheddar to top to bake

cilantro to garnish 

Simply mix all ingredients together and stuff inside peppers. Place on parchment paper, top with cheese, bake at 375 for 30min, then garnish with cilantro, serve with fresh greens, salsa, greet yogurt, avocado.

Enjoy!