Tag Archives: comfort food

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!!

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Creamy Leek and Peanut Soup

Creamy, warm, savory comfort food. Nourishing sweet potatoes, creamy leeks, warm turmeric and ginger plus crunchy peanut butter make this an awesome cold weather soup! Hibernating from the rain and watching the wind gusting across the street, I concocted this one:)

You need:

2 leeks, sliced

3 cloves smashed garlic 

About 3/4 cup rinsed split peas

1/2 large cabbage, ribboned

3 stalks chopped Celery

3 medium sweet potatoes, cubed

2tbs turmeric

1tbs ginger

1 tbs blackstrap molasses

1 tbs dijon mustard

1 tbs liquid aminos

1 tsp black pepper

1/2 tsp crushed red pepper flakes

2tbs fresh thyme

8 cups water

2 Zucchini sliced

2 tbs Pb

Black pepper and avocado to garnish
Sauté your leeks, garlic, and celery with a dash of sesame oil until just softened.

Then add in your turmeric, ginger, molasses, dijon, aminos, crushed red pepper, ground black pepper, thyme and sauté a couple more minutes.

Turn off heat and add your sweet potatoes, split peas, cabbage, and water.

Then simmer for about 15minutes, until split peas and potatoes are softened. If you have and instantpot, use the bean setting for 15minutes!  Then add in zuccini and PB for the final 5 minutes of simmering, or for intstantpot just throw these in and replace lid on warm setting for about 10minutes.

Serve with rice or farro and 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!

Cauli-Tots

I know I already did broccoli tots, but I had to also try cauliflower tots! These retain more of the original color/texture of the traditional tater tots. The key to making these work is to make sure you squeeze as much water as possible out of the cauliflower. So good, so loving these with my favorite Sir Kensignton ketchup :D. Healthy comfort food is my jam. 
You need:

1 small/med head of cauliflower, lightly steamed (not total mush)

Cut into 1/4 in pieces, place on a clean towel, and wring out excess water

Then place in a bowl and mix well with:
1 egg

2/3 cup nutritional yeast

Garlic, to taste, about 2 minced cloves for me

celery, 1 large stalk chopped

1/2 yellow bell pepper

1/ onion

Black and crushed red pepper

Paprika

Bake 400F for 20 minutes, flip and bake 5 more
Dip in ketchup and enjoy!!
   
    
      
    
    
  
    
  
    
  
    
 

Yogurt Chicken Salad

I think maybe it’s a Southern thing, but I LOVE a creamy chicken salad. Especially on a sandwich 🙂 Grapes, walnuts, and celery, these comprise the magical triad for and ideal flavor/texture combo when it comes to chicken salad. I always prefer shredded chicken to chopped, and the creamiert he better! Fat free Greek yogurt allows ultra creamy texture without making this heavy!
You need:
Cooked shredded chicken 5 oz

Walnuts 1 oz

Grapes about 1 cup

1/4 Red onion chopped

Greek yogurt, about 4tbs

Black pepper to taste

Celery, about a cup chopped

Mix it all up and enjoy on bread, crackers, on a wrap, or on a bed of greens! So tasty and yet so nourishing!! 
Makes 3 servings at 205 cal, 9fat, 2 fiber, 18 protein each 🙂

Cauliflower Herb Mashed Potatoes

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!

You need:

1 cauliflower

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!
   
                        

Savory Buckwheat Porridge! (vegan, gf)

I looooove savory porridge, but only see it in Asian cuisine, and man is it good! Why do Americans like their warm porridge so sweet? Bleh! Why not turn it into a savory dinner or warm comforting lunch? This could not be more easy! Throw all Ingredients into you pot or rice cooker and simmer/cook according to grain-of-choice’s cooking instructions! I used a blend of steel cut oats and buckwheat groats in a rice cooker, easy peasy! Yummy in my tummy! I love the kick the jalapeños give it and the textues or the corn and green onion toppers were perfect. But really there are endless options for this concept, share with me what you come up with! Any veggie would be awesome!

You need:

1/3 cup each steel cut oats and raw buckwheat groats 

3 cu water

1/2 red bell pepper, chopped

1/4 jalapeño, minced  

3/4 cup Dino kale, chopped

5 mushrooms, sliced

1 small clove garlic minced

1 chopped sweet potato, peeled

1 cup almond milk


Throw all ingredients in your rice cooker or pot, simmering for about 40minutes or per rice cooker brown rice setting.  That is all, thank you, very much.  See recommended garnishes below 🙂 🙂 🙂  Be warmed from within!


To Garnish:

1 ear steamed corn, de-cobbed

1 green stalk, green onion, sliced

(optional) Sesame seeds/sunflower seeds

(optional) Avocado