Tag Archives: savory

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!

Savory Seed Crackers

I love crunchy foods. Texture is everything and I loooove crackers/chips/granola, etc. Crispy crunchy wins! I can’t believe I’ve never made my own healthy crackers before! If only I had know how easy it is!! Really the only crackers healthy enough that I’ve found are Mary’s Crackers, and I love them for their crunchy seedy quality. But honestly, these are better, fresh out of the oven!! Next time I’ll double the batch to make more:)

You need:
1/2 cup flax meal
1/4 cup almond meal
1/4 cup chia seeds
1/8 cup hemp seeds
1/8 cup sunflower seeds
1/8 cup sesame seeds
1/8 cup nutritional yeast
Oregano 1tsp
Crushed red pepper 1tsp
Garlic salt 1tsp
Dash salt
1 tsp olive oil
1/4 cup water

Mix everything together well, using your hands to make the dough stick together. Press onto a lined/sprayed cookie sheet, making sure to score with a fork for easy breaking up into square-ish pieces 🙂

Bake at 350 for 30min.
Cool 15 min in open oven.
Cool another 15 in open window.
Store sealed once cooled, and crunch away!! Top these with anything your heart desires, or eat alone! Would be great topped with some avocado chick pea salad on top!

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Warm Vegan Buddha Bowl

I gotta tell ya, hit it out of the park with this one, man it hits the spot! So creamy, so comforting, so necessary on a rainy winter day! I think I’m gonna make a bunch more so I can eat this every day! It is that beautiful and satisfying! And despite how indulgent it tastes, this is one that won’t give you a Buddah belly because it is clean whole vegan foods 😉

You need:
1 cup grain of choice, (i actually used 1 cup quinoa, 1/2 cup raw buckwheat groats
1/2 cup lentils, any kind, cooked
1 large stalk broccoli
1 cup raw baby carrots
Handful of mushrooms
1/6 large onion chopped
2 cloves garlic minced
handful fresh basil, chopped
large handful kale, chopped
coconut oil spray (always)
oregano and crushed red pepper

For garnish:
1 slice chopped large jalapeno
1/4 avocado
1 tbs sesame seeds

For creamy lemon sauce:
1/2 tsp vinegar
1 lemon juiced
1/4 cup raw cashews
1tbs tahini
Oregano, dash
Crushed red pepper, dash
1/8 cup water

Make quinoa/buckwheat in rice cooker, mix with lentils, keep warm.

Oven roast cut broccoli and whole mushrooms with coconut spray and oregano/rosemary/crushed red pepper flakes at 350 for 20-24 min.

You could also roast your carrots the same way, but I simply steamed mine in the rice cooker while my grains cooked.

Clean and tear kale. Sautée in hot skillet with garlic, onion, an basil for about 5 min, until slightly wilted.

To make your creamy lemon sauce, place ingredients in a high speed blender, adding more water if you prefer it thinner.

Place lentils/grains in bowl, top with shredded sauté.

Next arrange warm roasted veggies.

Top with fresh avocado, diced jalapeno, sesame seeds, and drizzle creamy sauce on top.

Enjoy hot and immediately, feeling comfort and well being from the inside out! SOOO nourishing and full of comfort feels and flavors. Be well!

Sauce makes 2-3 servings, store refrigerated.

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