Category Archives: holiday

Soft pumpkin chocolate chip cookies

These were great, so chewy and chocolatey and easy to just keep eating! Fortunately they are pretty healthy overall with a relatively small amount of sugar and  shortening considering how many cookies his recipe yields! Cookies are just so easy to transport and eat without needing a plate or fork, but you can still have your pumpkin taste 🙂  I got the idea for these from CheapLazyVegan, one of my fav vegan youtubers:

https://youtu.be/_O2KZ3v5Suw

You need:

1 can pumpkin purée

1.5 cup blend of oat and buckwheat flour

3/4 cup coconut flour

1/2 cup melted vegan shortening

1 cup coconut sugar

2 tsp vanilla

1/2 cup soymilk

1/4 tsp salt

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/8 tsp ground cloves

1/8 tsp nutmeg

1+ cups choc chips (my fav brand is Guittard)

1tsp each baking soda and powder

1tsp apple cider vinegar

Mix wet ingredients well, then stir in dry ingredients, adding chocolate chips last. Roll into little balls (mine were about gumball sized). This made about 30 little “two bite” cookies, baked at 350 for 15 min. When cookies came out of the oven, I pressed each one down with a fork to flatten and make the chocolate all mushy gushy 🙂 Which  is a technical baking term;) Enjoy!!

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!