With Garlic, Jalapenos, and Mushrooms. I love butternut squash. Really any squash. Kabocha, acorn, spaghetti, etc… This combination was delicious just a slight twist on an old favorite, a slightly spicy, totally savory version of butternut squash.
1/2 large butternut squash, cubed
1/2 large jalapeno, chopped
4-5 cloves garlic, pressed
about 4-5 oz large button mushrooms, halfed
1 spritz coconut oil spray
A few pumps balsamic vinegar spray
Parsely/other dried seasoning to taste (I used a little bit of garlic lemon mix)
Toss all ingredients in a large casserole dish
Heat to 350, roast for 45minutes, until squash is soft, stirring halfway through and adding more balasmic/oil for added moisture as desired. That is it! Serve over quinoa, add in some fresh greens, add in some extra protein if desired, and enjoy!
OH yeah, simple and I just made it up! I had never bought turnips or parsnips before and wanted to see what they were all about. Add to that some apples that needed to be eaten soon, and I simply peeled and chopped them all, tossed in olive oil, garlic, and fresh rosemary, and baked at 350 for 30 minutes. The apples are sweet, the turnips are super savory and almost bitter (at least when sampled raw) and the parsnips have an almost nutty/chewy/carrot texture/taste going on. The blend of all three is divine! Certainly a more interesting substitute for potatoes (whole or mashed) than cauliflower!
You simply need:
1 lb each parsnip and turnip, peeled and chopped
About 3 small apples peeled and chopped
Olive oil spray
1 sprig fresh rosemary chopped
1tsp garlic powder
Toss all and bake at 350F for about 30min. I turned off the oven at about 32 and let them sit a few more minutes, since I like a bit more browning. Ways I scarfed this includes: over brown rice with some greens and legumes, as a side for an egg white/veggie scramble, as a lovely garnish on top of a puréed tomato/pepper soup. Enjoy!
Another South-inspired meal. Was talking to a patient today raised in the South, and all that talk of greens and cornbread got me craving. Well, nothing like some sweet onions sautéed up to make this meal tick. It could also be a side item or you could add in some shrimp or tofu to make it more substantial. I steamed a butternut squash and then added that in to make this more filling!
1 sweet onion chopped
1 tomato chopped
1 large bunch beet greens chopped
1 bunch kale chopped
Sesame oil 1 tsp
Coconut vinegar 1tbs
1/2 lemon squeezed
3tbs chopped fresh parsley
salt and pepper to taste
Grits, cooked to preference (i make in a rice cooker, or follow package instructions)
Sauté onion in the sesame oil for about 5min, until slightly witlted, then add your other ingredients (except parsley and lemon) to the pan, over medium heat. Sauté for another 10min or so, until greens reach your desired texture. Last add parsely and lemon as you turn off the heat. Mix well. Serve over grits and enjoy!!
Yummmy! Buckwheat groats make such a hearty, nutty base for any vegan meal! Contrary to the name, buckweat is not wheat, and is gluten free. This is a great meal going into fall, roasted root veggies and pumpkins a top the wonderfully textured buckwheat makes a fantastic texture. Pretty simple too. This dish would be good topped with avocado, green onions, seeds of choice.
-about 4 whole beets, peeled and chopped to roast
-1/2 butternut squash, chopped to roast
-4 small zuccinis (or about 2 larger ones), cut into about 1 in cubes
Spray a roasting pan with coconut or olive oil and toss you the beets and butternut squash in it. Then sprinkle with herbs. I used garlic powder, parsley, salt, pepper.
Roast 350×45 min, adding the zucchini for the last 20min
Meanwhile, rinse your buckwheat and cook in a rice cooker, brown rice setting works well. For added flavor, substitute the water for broth of choice.
Meanwhile, briefly steam or blanch spinach. I used a little liquid aminos to flavor mine.
Then combine in a bowl, add toppings of choice listed above, and enjoy!! SO good 🙂
Unlike most of the health concious these days, I am not afraid of carbs or potatoes. Our bodies run on carbohydrates and they fuel our brains! However, I am always looking to diversify and healthify what I eat, so I thought I’d try a blend of potatoes and cauliflower for this batch of savory mashed veggies. I’m loving this dish topped with avocado. I know, avocado is in every savory meal I eat, but it’s summer in California, they are delicous! Plus I don’t cook with a lot of fat, and avocados are healthy fats your body needs!
4 small potatoes (peeled if you prefer)- i love yukon gold for their buttery yellow quality
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp crushed red pepper
2 tbs chopped fresh parsley
4 cloves garlic
Steam cauliflower, potatoes, and garlic until nice and soft.
Combine all in a blender until nice and creamy. Top with fresh parsely and avocado! If you’re feeling really decadent, top with some herbed goat cheese, yum!
Serve as a main dish or side, and enjoy!
I’ve already shared recipes for beans and cornbread, traditional, and waffle form, will include links below. But now we add in the greens to make a wholesome well rounded vegan southern meal. Vegan soul food! Nourishes and warms ya from the inside out 🙂
1 10z bag of organic washed kale, or one head washed and chopped
4 cloves garlic
1tsp olive oil
black pepper 1/8 tsp
crushed red pepper 1/8 tsp
salt 1/4 tsp
soy sauce 1tsp
coconut vinegar 1 tbs
Sauté onions and garlic in olive oil, then add remaining ingredients, sautéing for about 8-10 minutes on medium until soft, adding water as needed to prevent sticking.
–Healthy Vegan Cornbead
–Crockpot Pinto Beans
Garnish with green onions, plain greek yogurt (instead of sour cream), chopped jalapenos, or hot sauce 🙂
Enjoy, southern style!