Roasted Acorn Squash with Collard Greens and Kale

acornSquash
1 bunch of Kale, chopped
1 bunch of collard greens
3 cloves of garlic, minced
2 Tbs coconut oil
1 lemon, for juice
1 acorn squash
2 Tbs maple syrup
1 tsp cinnamon
¼ tsp nutmeg
dash of salt and pepper
Pomegranate seeds
Preheat oven to 400′
Slice squash in half, spray with coconut spray
Mix maple syrup, cinnamon, nutmeg together and brush on to squash.
Bake 30 minutes
On stove-top, start your greens. Sautee garlic in coconut oil, once browns a little (about a minute) add 1 cup of water and blanche your greens-about 3 minutes, until softened.
Turn off stove, drain any remaining water and then mix in the lemon juice.
Once your squash is done, turn the oven down to 350 degrees.
Slice and Peel your squash.
In cast iron skillet, layer your greens, then sliced squash, sprinkle with salt and pepper and more cinnamon to your taste. Add in your pomegranate seeds and bake about 10 more minutes.

 

….and because everyone like OutTakes…Here’s a behind the scenes for you

koli and squash

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Butternut Squash and Fig Pizza

pizza

Vegan dough (use this recipe or you cut this step by getting the pre-made vegan whole wheat dough at Trader Joes)
1 cup butternut squash cut into small pieces (1/4 inch thin)
1/2 sweet onion, thinly sliced
1 clove garlic, minced
1-2 cup arugula
10 figs, sliced thinly
1 Tbs olive oil

Pre-heat oven to 350 degrees
Once dough has risen, shape into circle on pan or stone
Brush olive oil and garlic evenly around dough
Layer onion and squash over entire pizza
Add figs and top with half of the arugula
Bake 10-15 minutes, depending on thickness of dough
(Arugula will shrink when baked, so I like to top with more fresh greens and a dash of more olive oil)

Spinach-Basil Pesto

pesto.spaghettiSquash
-1 large handful of spinach
-Pick as much Basil as you can pull off your basil plant (I can usually fill my blender)
-2/3 cup of olive oil
-¼  cup almonds
1 tbs nutritional yeast
1 garlic clove
(add water as need to thin out sauce)

 

Throw all ingredients in blender.
Blend until smooth.
Use on pasta, spaghetti squash, pizza

For Spaghetti Squash
1 Spaghetti Squash
1 Tbs olive oil

Pre-heat oven to 400′
Cut squash horizontally in half.
Drizzle olive oil on each half. Place on baking sheet.
Bake 40 minutes.
Once cook, let cool slightly.  Then using a fork scrape the squash to pull the “noodles” out.

ENJOY!

Easy Vegetable Soup

The great thing about this soup is you don’t have to stick to the exact recipe.  Add more of veggies you love and leave out the ones you hate.  I frequently use this as a way of “cleaning out the fridge”.  When my veggies look like their at the end of their life I chop ’em up and toss ’em in!
veg.soup1

1 sweet onion, diced
2 cloves of garlic, minced
3 Tbs olive oil
2-3 large zucchini or squash, sliced in coins and cut in half again
4 large carrots, chopped into bite size pieces
4 stalks of celery, chopped into small pieces
1 bag of frozen corn
1 bag of frozen green beans
2 cans of beans, (I chose 1 kidney beans and 1 can black beans)
1 can diced tomatoes (low sodium)
1 can tomato paste
4 cups water plus one vegan bullion cube (or 32 ounces of veggie stock)
S and P to taste
I also add a season from Trader Joe’s called the Every Day Seasoning

veg. soup2Heat oil in large soup pot.  Sauté onion and garlic for a couple of minutes until brown.  Lower heat to medium heat and add in the zucchini, carrots, celery.  Once the vegetables have softened a little, about 5 minutes) Add the water and bullion cube.
Bring to a boil and add thawed green beans and corn.
Once boiling, reduce to a simmer for about 30 minutes or until you are ready to serve.

Soup saves well in jars, and re heats nicely.  Can last about a week in refrigerator.

Butternut Squash and Black Bean Chili

Butternut Squash and Black Bean Chili

(This recipe can be made on stove-top or transfer into crock-pot to simmer longer)

Drizzle of olive oil
3 onions, chopped
garlic
2 red bell peppers
3 cans black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans of fire roasted tomatoes (or diced tomatoes with jalapenos)
3 Tbs Chili powder
2 Tbs. Cumin
1 Tbs. Oregano, dried
1 Large butternut squash, peels and cubed
salt and pepper to taste

1. Warm oil in pot over medium heat.  Sauté the onions until tender.  Add garlic and peppers, sauté.

2. Stir in the beans, tomatoes, chili powder, cumin, and oregano.

3.  If using a crock-pot, at this time pour into crock pot, and add the squash on top of mixture.  Set on Low for 5 hours, and serve warm. (If you are going to be around the house all day, you can just simmer the chili on stove-top on low, until squash is cooked through)

4. Season with salt and pepper and serve with Vegan Cornbread!

Curried Lentil, Squash, and Apple Stew

3.6.STEW
Serves 6
(from Chloe’s Kitchen)

2 Tbs olive oil
1 onion, diced
1 carrot, peeled and diced
3 garlic cloves, minced
1 Tbs curry powder
1 ½ tsp sea salt
½ cup dried lentils
2 ½ cups vegetable broth
2 tbsp tomato paste
3 cups peeled butternut squash (1/2 inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

In a large pot, heat oil over medium-high heat, and sauté onions and carrots until almost soft.

Add garlic, curry, and salt.  Let cook a few minutes, then stir in lentils, broth, and tomato paste.  Bring to boil, cover, and simmer for 25 minutes.

 

Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender.  Uncover and stir in spinach until wilted.  Add salt to taste and serve.

nutrition.STEW

 

Butternut squash Soup

pumpkinsoup
2 (pumpkin) Butternut Squash- peeled and cubed
1 sweet potato- peeled and cubed
2 carrots- peeled and cut
32 ounce of vegetable stock
1 Tbs olive oil
1 onion-finely chopped
2 cloves of garlic- minced
8 ounce of soy milk or almond milk (to make extra creamy, replace milk with one can of coconut milk)
salt and pepper to taste

Heat the olive oil in a large-heavy pot.  Add in onion and garlic.  Saute onion over medium heat for 2-3 minutes, or until onion has softened.
Reduce heat to low, add pumpkin, potato, carrots, cover and simmer 8-10 minutes, until vegetables have softened, stirring occasionally.
Add in vegetable stock and bring to a boil.  Put lid back on and simmer additional 10 minutes.
Process the soup in batches in a blender or food processor.  Return to pot and add in milk, stirring well.  Gently reheat.
Garnish with pepper and pumpkin seeds. Enjoy!