Roasted Whole Butternut Squash

 

Ingredients: 

1 Butternut squash (about 1 1/2 to 2 lbs) 

2 TBS olive oil (divided) 

kosher salt for seasoning 

black pepper 

1 TBS of maple syrup

1/4 tsp ground cinnamon 

1/8 tsp nutmeg 

2 TBS chopped pecans (optional) 

Directions: 

1. Preheat oven to 400F / 204C.

2. Was and dry the squash. 

3. Place the squash on a sturdy cutting board. Using a sharp chef's knife, trim the stem and bottom of the squash. 

4. Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions. 

5. Use a spoon to remove the seeds. 

6. Line a large baking sheet with foil. Grease the foil with 1 TBS olive oil, using a paper towel or brush to spread evenly. 

7.Brush the flesh of the squash with 1 TBS oil and place the half cut side down - evenly spaced on the baking sheet. 

8. Roast until a knife can easily pierce into the flesh, about 30-45 minutes depending on the size of your squash. 

9. Carefully turn the squash over with tongs and season with salt and pepper. Serve as is, or proceed with the maple glaze. 

10. In a small bowl, combine the maple syrup, cinnamon and nutmeg. Brush evenly on the flesh and roast until the surface is caramelized, about 8 to 10 minutes. 

11. Garnish the whole roasted squash with chopped pecans. 

Here is the link to the original recipe - many great recipes to explore!

Jessica Gavin website

Crispy Roasted Potatoes

 

Click on this link! 

Crispy Roasted Potatoes

Vegan Breakfast Cookies

 

Makes 30 cookies

Recipe can be halved.

Ingredients: 

2 - 3 ripe bananas 

2 cups of rolled oats 

1 TBS maple syrup (optional)

3 TBS ground flaxseeds (optional) 

1/2 cup of nuts/seeds, chopped
(almonds and pumpkin seeds - pepitas)

1/4 cup raisins or other dried fruits, cranberries, cherries 

1/3 cup dark chocolate chips (optional) 

4 TBS of nut butter , peanut or almond (or tahini) 

1 tsp vanilla extract 

1 tsp baking powder 

1/2 tsp cinnamon (optional) 

1/4 tsp salt 

splash of plant milk (if necessary) 

 

Directions: 

Preheat oven to 180C - 350F. 

1) Mash the bananas with a fork. 

2) Add the rolled oats and remaining ingredients and mix well. 

3) Mix well until dough holds together. If it seems dry, add a bit of plant based milk. 

4) Line a baking sheet with parchment paper. 

5) Using a tablespoon or small cookie scoop, place on the baking sheet and flatten. 

6) Bake for 18-22 minutes till lightly browned and set. 

Check the bottom of a cookie to make sure they are not too dark. 

Almond Chocolate Chip Cookies

 

Makes 12-14

Ingredients: 

2 cups of almond flour 

1/4 tsp sea salt 

1/4 tsp baking soda 

1/4 cup coconut oil, melted and cooled 

1/4 cup maple syrup 

1/2 cup vegan chocolate chips * See note

12-14 whole almonds to garnish 

Directions: 

1. Preheat oven to 150C (300 F). 

2. Line a baking tray with parchment paper. 

3. Mix together the almond flour, salt and baking soda. 

4. Stir in the coconut oil and maple syrup. 

5. Fold in the chocolate chips. 

6. Use a small cookie scoop or a tablespoon and make a ball. Slightly press the cookies down before baking. Press an almond on each cookie for garnish. 

7. Bake for 12-14 minutes until lightly browned. 

Notes: 

The chips can be halved and you can make some with chocolate and some without. 

Thai Pumpkin Soup with Coconut Milk

 

Pumpkin simmering in stock.

Serves 4 

Ingredients: 

2 TBS olive oil 

1 brown onion (or 1/2), diced 

2 tsp minced garlic

2 tsp minced ginger 

2 or 3 TBS red curry paste 

1 kg of pumpkin chopped into 1/2" inch pieces (1.5 cm) 

4 cups vegetable stock 

400 ml (1 can) coconut milk 

juice of 1 lime (about 2 TBS) 

Directions: 

1. Heat the oil in a large saucepan over medium heat. 

2. Saute the onion until translucent and soft. Add the minced garlic, ginger and curry paste
and cook for 1 - 2 minutes. 

3. Add the chopped pumpkin and stock.  Bring to a boil, then reduce the heat and simmer for 20 minutes. 

4. Add the coconut milk and lime juice and cook for a further 5 minutes. 

5. Allow to cool slightly before pureeing in a food processor or with a stick blender. 

Notes: 

You can use coconut cream if you prefer a thicker consistency. 

You can adjust the spice by adding more curry paste. 

If you find the soup is too spicy, add more coconut milk or vegetable stock.  

Reference: bakeplaysmile.com website.  (for more notes)

Lentil and Sweet Potato Stew

 

Serves 2-3 

This recipe is from www.deliciouseveryday.com. 

A few modifications were made and notes were added. It is an easy stew to put together and it has a sweet taste with the potatoes. The smoked paprika gives it an amazing flavor. 

Ingredients: 

2 carrots peeled and sliced 

2 TBS olive oil

1 yellow or white onion finely chopped (use less if you prefer) 

3 cloves of garlic, peeled and minced 

2 fresh tomatoes, chopped (or  1 can of chopped tomatoes, drained) 

4 bay leaves (dried) 

1 large sweet potato, peeled and chopped into bite sized pieces 

1 cup of dry lentils (I used Green), rinsed well and soaked for 8 hours *

1/2 tsp smoked paprika 

1 tsp salt 

1/2 tsp ground black pepper 

1 tsp dried oregano 

4 cups of vegetable broth (add more if needed) 

1 cup of fresh spinach, packed 

1/4 cup of fresh chopped parsley 

Directions: 

1. Heat the olive oil in a large pot.  Add the carrots and saute on medium for about 5 minutes . 

2. Add the onion and garlic and cook until tender (about 2 minutes). 

3. Add the tomatoes and bay leaves and saute for a few minutes. 

4. Add the sweet potatoes and soaked lentils. 

5. Add the paprika, salt, pepper and oregano. 

6. Add the 4 cups of vegetable broth. Add more if the stew is too thick. 

7. Simmer the stew for 30-40 minutes until the sweet potatoes are tender. 

8. Add the spinach and parsley and stir till spinach is wilted, but still bright green. 

9. Serve with crusty bread or Turkish bread 

Notes: 

This recipe is best with dry lentils as they have a nice finished texture. 

Rinse the lentils first, and then put them in a bowl and cover with plenty of water. If you don't have time to soak them for 8 hours or even just a few hours, rinse them well before adding them to the broth, and check them to test for doneness. It could take about 10 minutes longer.  

Nonni's Raisin Muffins

 

Makes 10-12 

Both my Italian and Ukrainian grandmothers made these muffins for us. You can make them in the mini muffin pans for little snacks for toddlers. The brown sugar gives them a rich dark color with a molasses flavor. They are delicious with a bit of butter. 

To make these vegan, substitute vegan butter and an egg replacer.

Ingredients: 

1/2 cup unsalted butter (room temperature) 

2/3 cup brown sugar 

1 extra large egg 

1 tsp vanilla 

1 1/2 cups seedless raisins or sultanas 

1 1/2 cups water 

1 1/2 cups plus 2 TBS plain flour 

1 tsp baking powder 

1 tsp baking soda 

Directions: 

Gently boil the raisins and water together in a small pot for 20 minutes, on medium heat. Cool. 

Cream the butter, sugar, egg and vanilla. Add the dry ingredients and mix well. Add the cooled raisins/water mixture, stirring gently just until blended. Do not overmix. 

Spoon into greased muffin pans and bake at 350F/180C for 15-20 minutes till golden brown. 

Let cool in tins before removing them. 

Reduce baking time if using the mini muffin pans.