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Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish
Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil

Sweet potato, golden beet and carrots glazed with a grapefruit and thyme glaze and cooked to perfection. If you are vegan than this recipe is for you.

I love anything that is healthy is easy to make and tastes good, not to mention looks good.

Adapted from: forageddish

Ingredients

1 tablespoon coconut oil

2 large carrots

1 golden beet

1 medium sweet potato

1 grapefruit

1 garlic clove

2 tablespoons fresh thyme, leaves only

Salt to taste

Method

1. Heat coconut oil over medium to low heat in a medium-sized skillet. Mince garlic, and once the oil is hot, add it to the pan.

2. Chop the vegetables (carrots, beets, and potatoes) into equally sized cubes, about 1/2 in by 1/2 inch. Toss them in the skillet.

3. Cook slowly, stirring on occasion, as to cook the vegetables evenly. Once potatoes are cooked through, squeeze juice from the grapefruit over the vegetables (picking out any grapefruit seeds as you do). Continue to cook, stirring every so often, until the liquid is mostly evaporated and all of the vegetables are well coated. Add in the thyme leaves, and season with salt to taste.

4. Serve warm, garnish with an extra spring of thyme.

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish
Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish
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Vegan Butternut Squash with Quinoa and Black Bean Chili

Vegan Butternut Squash & Black Bean Chili Photo Credit: vegukate
Vegan Butternut Squash & Black Bean Chili Photo Credit: vegukate

Vegan Butternut Squash with Quinoa and Black Bean Chili

Serves 4

A very healthy butternut squash cooked with onions, garlic, tomatoes and quinoa and finished with a tasty black bean chili.

I love anything vegan and healthy and that also tastes good so this recipe caught my attention. The chili compliments the butternut squash nicely and again its a very easy recipe to make.

Adapted from: Vegukate

1 small butternut squash, peeled and diced (2 pounds or less)
1 medium red onion, diced
1 red bell pepper, diced
1 jalapeño pepper, diced
4 cloves of garlic, diced
2 T olive oil
½ cup quinoa (uncooked)
1 (14 oz) can diced tomatoes, including liquid
2 (14 oz) cans black beans, drained and rinsed
2 ½ cups low sodium vegetable broth
1 T chili powder
1 T ground cumin
¼ tsp cacao powder (or cocoa powder)
¼ tsp cinnamon
Freshly ground sea salt and pepper
1 avocado, diced (to garnish)
Handful of diced cilantro (to garnish)

Vegan Butternut Squash & Black Bean Chili : Photo Credit: vegukate
Vegan Butternut Squash & Black Bean Chili : Photo Credit: vegukate

In a large dutch oven or sauce pot, heat 2 T olive oil over medium heat. Add in butternut squash, onion, bell pepper, chili, and garlic and sauté for 10 minutes, stirring every now and then, until onions appear translucent.

Lower the heat to medium-low and add in the spices, uncooked quinoa, tomatoes, black beans, vegetable broth, and freshly ground sea salt and pepper. Cover chili and let bubble away on medium-low heat for about an hour, stirring occasionally.

When chili is done, serve in individual bowls and top with diced avocado and a sprinkle of fresh cilantro if desired. Feel free to drizzle with some hot sauce if you want a spicier chili. Enjoy!

Cream of Mushroom Soup With Chicken Broth In 15 Minutes

Cream of Mushroom SoupCream of Mushroom Soup

An easy Cream of Mushroom Soup recipe that will make mushroom-lovers happy, especially the ones doing the cooking since it only takes 15 minutes to make. To have this soup ready in under 15 minutes, first read through the recipe. As you read gather together all of the ingredients and all of the tools, pots, pans, etc. that you will need so that everything is at your fingertips. There is no need to prep any of the ingredients though. All prep is part of the instructions and is counted in the 15 minute time.

Serves: 4-6
Ingredients

  • 3 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 medium onion
  • 3.5 oz. shiitake mushrooms
  • 16 oz. sliced cremini (baby bella) mushrooms (buy them already sliced)
  • 6 cups low or no-sodium vegetable or chicken broth, divided
  • 1 tsp. salt
  • ½ tsp. coarse black pepper
  • 2 cloves garlic
  • 5 Tbsp. flour
  • 1 (12 oz.) can evaporated milk
  • ¼ tsp. Worcestershire sauce

Instructions

  1. Put a large skillet over medium heat and add the butter and olive oil. Chop the onion and add it to the pot. Stir. De-stem the shiitake mushrooms. Discard stems and slice the caps. Put slices and the cremini mushrooms into the skillet. Increase heat to high. Stir occasionally until wilted and browned in places.
  2. Meanwhile, pour 5 cups of the broth into a large pot or Dutch oven. Put it on high heat. Add the salt and pepper. Cover.
  3. Mince the garlic cloves. Measure the flour and remaining 1 cup of broth into a mason jar. Put on the lid tightly and shake it really really well. Add the minced garlic to the mushrooms and stir. Remove the skillet from the heat. Add the flour mixture and stir well.
  4. Once the broth has reached a simmer remove it from the heat. Stir in the evaporated milk and then the mushroom and flour mixture. Return to heat just until it reaches a simmer. Remove from heat. Stir in the Worcestershire sauce. Pulse with an immersion blender* until most of the mushrooms are in small pieces (I like to leave some big pieces though). Serve.

Cream of Mushroom Soup

Notes
*If you don’t have an immersion blender, transfer about ¾ of the mushrooms along with about half of the broth (or however much fits) into a blender or food processor. Blend until mushrooms are in small pieces. Return it to the soup pot and stir.

Cinnamon Glazed Parsnips with Chicken Stock

Photo Credit: jeanieandluluskitchen
Photo Credit: jeanieandluluskitchen

Cinnamon Glazed Parsnips with Chicken Stock

Glazed parsnips celebrates the cold weather root vegetables in the best way! It is such a sweet and fantastic side dish.
Servings     4

Prep Time 5minutes
Cook Time 20minutes
Ingredients

  • 6 whole parsnips
  • 1 1/2 cups chicken or veggie stock
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 pinch salt

Instructions

  1. Peel the parsnips and cut them into rounds that are about 1/4 inch thick. For the rounds on the larger end of the parsnip, either cut them in half or quarter them (depending on their size) to be relatively the same size as the rounds from the smaller end. The skinny tips can be cut off and set aside to use for veggie stock or parsnip puree!
  2. Get a small pot on the stove and pour the chicken stock and sugar into it. Heat it over medium high heat and stir them together. Add the cut parsnips, cinnamon and salt in to the pot and let the mixture come to a gentle boil.
  3. Let the mixture gently boil for about 20 minutes, stirring occasionally. The liquid should completely thicken and become a glorious syrup coating the parsnips. Take the pot off of the heat and serve the parsnips immediately as a great side dish!
Photo Credit: jeanieandluluskitchen
Photo Credit: jeanieandluluskitchen

Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine

Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine - Photo Credit: bloggingoverthyme
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine – Photo Credit: bloggingoverthyme

Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine

Made with fresh healthy butternut squash, arugula and roasted garlic with tasty goat cheese laid out on a freshly toasted dense bread.
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes

Ingredients:

  • one whole head of garlic
  • 2 tablespoons extra virgin olive oil
  • 1 lb butternut squash, peeled and chopped into 1/2 -inch dice (see instruction below)
  • salt
  • pepper
  • 4 ounces soft goat cheese, room temperature
  • 1.5 ounces fresh baby arugula
  • 1 teaspoon balsamic vinegar
  • 4 large thin slices of grainy, dense bread (or a good quality french boule), toasted
  • Maldon or fleur del sel salt, for finishing

Directions:

  1. Roast Garlic:  Preheat the oven to 425 degrees Fahrenheit. Slice the top of a head of garlic off so that the cloves are exposed and gently rub your fingers back and forth over the sides to remove as much of the paper as you can. Drizzle the cloves with 1 tablespoon of the olive oil, and wrap the head tightly in aluminum foil. Roast the garlic until the cloves are caramel in color, about 45 minutes. Allow the garlic to cool completely before squeezing out the cloves. Set aside.
  2. Roast Squash: Meanwhile, chop the butternut squash into a 1/2″ dice by peeling the squash with a vegetable peeler. Trim the bottom and top of the squash with sharp knife. Using the neck of the squash only (if possible), slice the squash horizontally into 1/2″ thick large slices. Chop each slice into 1/2″ matchsticks, line the matchsticks up, and proceed to chop them into a 1/2″ dice.
  3. Toss the diced squash with the remaining tablespoon of olive oil and place on a large baking sheet. Season with salt and pepper. Roast the squash (at the same time as the garlic, preferably, to save time) at 425 degrees Fahrenheit for 20-30 minutes, tossing and flipping the pieces with a spatula 2 to 3 times throughout the cooking process, or until the squash is cooked through and lightly caramelized. Remove from the oven and allow to cool until lukewarm or cold.
  4. Using a small food processor, combine the goat cheese with the roasted garlic cloves. Pulse until well combined (if you do not have a food processor, you can finely chop and mash the garlic cloves with a fork, and just mix in a bowl). Season mixture with salt and pepper.
  5. In a small bowl, toss the argula with the balsamic vinegar until just lightly coated. Toast the bread slices in a toaster (or broiler, watching carefully). Allow the toasted bread to cool completely (otherwise the goat cheese will melt). Spread a thick layer of goat cheese onto each slice of bread. Top with a handful of arugula, and then a large spoonful of roasted butternut squash. Sprinkle the tops of each tartine with Maldon or fleur de sel salt. Serve immediately.
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine - Photo Credit: bloggingoverthyme
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine – Photo Credit: bloggingoverthyme

Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese

Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese - Photo Credit: lifesambrosia
Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese – Photo Credit: lifesambrosia

Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese

A very satisfying Roasted Garlic Bread smothered with a Smoked Black Pepper Cheddar Cheese and baked to perfection!
Serves 4
Prep time: 15 min
Cook time: 1 hr

Ingredients:

  • 1 head garlic
  • 1 teaspoon olive oil
  • salt
  • 4 ounces cream cheese, softened
  • 1 cup shredded Tillamook Smoked Black Pepper White Cheddar Cheese
  • 1 tablespoon mayonnaise
  • 1/2 loaf of french bread (1 loaf cut in 1/2 lengthwise)
  • chopped fresh parsley for garnish

Instructions:

  1. Preheat oven to 400 degrees.
  2. Cut the top 1/4 inch off the garlic, place garlic on a piece of aluminum foil. Drizzle with olive oil, sprinkle lightly with salt, wrap in aluminum foil and cook for 40 – 45 minutes or until cloves are browned and soft. Remove from oven and allow to cool slightly before using a fork to remove each clove.
  3. Combine roasted garlic, cream cheese, cheddar cheese and mayonnaise together in a bowl.
  4. Spread mixture over the bread. Bake in preheated oven for 15 – 20 minutes or until cheese is melted and bubbly. Garnish with chopped fresh parsley.
Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese - Photo Credit: lifesambrosia
Roasted Garlic Bread with Smoked Black Pepper Cheddar Cheese – Photo Credit: lifesambrosia

Southern Cauliflower Tots with Cheddar Cheese

Cauliflower Tots
Cauliflower Tots – Photo Credit: kirbiecravings

Southern Cauliflower Tots with Cheddar Cheese

Ingredients:

  • 3 cups finely chopped cooked cauliflower (approximately 1 head of cauliflower)
  • 1 cup Italian seasoned panko bread crumbs (make sure you used seasoned, otherwise you’ll need to add other flavoring to these)
  • 1 cup shredded cheddar cheese
  • 2 eggs

Directions:

1. To prepare the cauliflower, first boil florets until soft. Then either finely chop with a knife, or pulse a few times in a food processor until it resembles large course crumbs, like photo above.

2. Add the 3 cups of chopped cauliflower, breadcrumbs, cheese and eggs into a large mixing bowl. Mix with a large spoon until everything is combined.

3. Preheat oven to 400F. While oven is preheating, shape cauliflower mixture to form small cylinders, the size of tater tots (about 1 inch long). Make sure to first press the mixture together firmly between your palms before shaping, so that the ingredients hold together. Place on a baking sheet lined with parchment paper.

4. Bake for about 15 minutes. Bottom of tots should be brown. Flip tots over and bake for another 10 minutes. If your tots are larger, you may need to bake longer so that they are crispy. Serve with ketchup or other dipping sauce.

Cauliflower Tots - Photo Credit: kirbiecravings
Cauliflower Tots – Photo Credit: kirbiecravings