Mediterranean Baked Sweet Potatoes
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Mushroom Barley Soup
Roasted Cauliflower and Grapes
Potato Kale Hash
Cauliflower Hot Wings
- Cauliflower Hot Wings
- Cauliflower florets – 1 medium head, chopped into florets
- White/Brown Rice Flour – 1 cup
- Water – 1 cup
- Garlic Powder – 1/4 tsp
- Paprika – 1/4 tsp
- Favorite Hot Wings Hot Sauce – 1 cup
- Ranch Dressing
- Silken Tofu – 1 cup
- White Vinegar – 1 tsp
- Dill, dried – 1 tsp
- Chives, dried – 1 tsp
- Cayenne Powder – 1/8 tsp
- Black Pepper – 1/2 tsp
- Sea Salt – To Taste
- Lemon Juice – 1 tsp
- Vegan Worcesterchire Sauce – 1 tsp
Black bean and Yam Enchiladas
Deep dish Cookie Pie
Roasted Sweet Potato Black Bean Salad
Oh she glows Crowd Pleasing Caesar Salad
Averie Cooks Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust
Baked Penne with Pumpkin Cream Sauce
Pumpkin is always a fall favorite, although you can enjoy this dish anytime of the year. The sauce has a hint of sweetness from the pumpkin but also a nice savory flavor from the sage and onions. I think this dish has become one of my daughter’s favorites.
Serves 4 to 6
12 ounces dried penne
1 tablespoon olive oil
1 medium sweet onion, cut in half and thinly sliced
3 large cloves garlic, pressed or minced
1 1/2 cups plain unsweetened soymilk or almond milk, plus more as needed
1 (15-ounce) can puréed pumpkin (not pumpkin pie mix)
5 tablespoons nutritional yeast flakes
1/4 cup raw unsalted cashews, soaked for at least 2 hours and drained
1 1/4 teaspoons fine sea salt
1 teaspoon dried rubbed sage
3/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper to taste
1 recipe Buttery Crumb Topping (see below), prepared without nutritional yeast flakes
Preheat the oven to 400°F. Grease an 8-inch square glass or ceramic baking dish.
In a large pot of lightly salted boiling water, add the penne and cook according to package directions until al dente. Don’t overcook the pasta, especially if you’re using one that is gluten-free. Drain the pasta well and transfer to a large bowl.
While the pasta is cooking, prepare the sauce. In a large cast-iron skillet, heat the oil over medium-high heat and sauté the onion until soft. Add the garlic and cook a few more minutes. Remove from the heat.
In a blender, purée the onion mixture, soymilk, pumpkin, nutritional yeast, cashews, salt, sage, and nutmeg. Blend until the mixture is super-smooth and velvety, and no traces of nuts remain. If the sauce is too thick to blend, you can add up to an additional 1/2 cup of nondairy milk.
Add the pumpkin sauce to the pasta, stirring until the pasta is well coated. Add salt and pepper to taste. Scoop the mixture into the prepared baking dish. Sprinkle the crumb topping over the top of the casserole. Bake for 20 to 25 minutes, or until the casserole is hot and the top is lightly browned. Remove from the oven and serve hot.
Tip: If you’re using a high-speed blender, you can skip the soaking step for the cashews and just use them dry. Add a little extra water to blend if needed.
Variation: Substitute fresh or dried rosemary for the sage.
Butternut Squash/ Sweet Potato Crock Pot Stew
Created by Alisha Niswander
2 lb. cubed butternut squash
1lb. cubed sweet potato
1c. garbanzo beans
1 small red onion, diced
1 can Lite Coconut Milk
2 cloves of minced garlic
1 T. minced ginger root
1 tsp. salt
1 c. red lentils
Add all ingredients except lentils into crock pot. Cover and cook on
high for 2-3 hours or until veggies are almost soft. Add lentils and
cook for another hour.
You can use an immersion blender toward the end if you want the soup
to be more of a creamy base vs. chunky.
Sweet Potato Casserole with Crunchy Nut Crumble
Blackened Scrambled Tofu
10 Spice Vegetable Soup
Pumpkin Oatmeal Anytime Squares