Creamy Butternut Squash Pasta

25 minutes, 4 servings. Allow 20 minutes extra if making this recipe from start to finish in one day.

Ingredients
4 c butternut squash, peeled, seeded, cut into large dice, and steamed (1.25 lbs)
8 oz Yukon Gold potatoes, cut into large dice and steamed
4 oz kale, shredded (4 cups)
16 oz pasta farfalle
1/4 c nutritional yeast
3 c vegetable broth
1 t garlic powder
1 t paprika
1/4 t black pepper
sea salt
1. Peel, seed, and cut butternut squash. Scrub and cut potatoes. Shred kale.
2. Steam butternut squash and potatoes in a steamer insert set over boiling water, covered, until tender when pierced with a fork, about 20 minutes. Let cool.
3. Cook pasta according to package instructions, Drain well.
4. Combine steamed squash and potatoes, nutritional yeast, broth, garlic, paprika, and pepper in a food processor or blender; season with salt to taste. Puree until thick and creamy
5. Add kale to sauce. Toss with pasta and serve warm.

From Ann Beardsley who said “We did this, but wanted more spice–a little red pepper, or something to jazz it up.”

Vegan Whipped “Cream”

1 (15oz) can Hanover chickpeas or white beans, with or without salt

1/3 cup Billy Bee honey or In The Raw agave OR 1/2 cup fine Domino sugar or xylitol (vegans: use the non-honey options)

Optional pinch McCormick cream of tartar, for stabilization

Feel free to add a little McCormick pure vanilla or almond extract

Instructions:

Open the can of beans and drain the watery part into a stand mixer or a large mixing bowl. (Save the actual beans for a different recipe.) You should have about 1/2 cup chickpea liquid. Add all other ingredients, and beat with an electric mixer or in a stand mixer for 12-16 minutes. Cover and refrigerate any leftovers. It separates overnight, but re-beating works perfectly.

 

My friend, Monica, pointed me to this on a clickbait website.

White Bean Burger

From CodeNameSarah

1 15 oz can drained butter beans (or any white bean)
Large handful parsley leaves, plucked
2 medium carrots, grated
1 tsp Italian seasoning
2 TB olive oil
1/3 cup gluten free rolled oats
1/4 cup grated Parmesan (omit for vegan option)

Whiz all in food processor until mixture comes together, form 4 – 6 patties, and bake on parchment in preheated oven at 400F for about 20 minutes.

They’re good on a bun or with pasta sauce. If you do want to omit the cheese for vegans, add a couple of tablespoons of nutritional yeast for a similar flavor.

Garbanzo Burgers

From @scienceandart

Can of Chickpeas (Garbanzo beans)
1/2 cup chickpea flour (sometimes cornmeal)
2 tablespoons tomato paste
1 teaspoon chili powder
dash of cumin
half finely diced carrot
coarse sea salt
freshly ground black pepper

Everything into a food processor.
Ground up, and then form into a ball. Press into patties between wax paper, freeze.

I make batches, and then freeze them, and cook them as needed.
Sometimes I’ll add yellow pepper, or add snap peas, corn, or whatever else I have left over.

The chickpea flour, or cornmeal, adds to thickening it up.

Baba ganoush 

I love baba ghanoush. Have everything except the eggplant….

Karla's Humble Life

Baba ganoush is a healthy delicious dip,eaten all over then Middle East, turkey,Greece and even here in the US it’s very popular for good reason …..ITS SO TASTY! It’s a roasted, blended eggplant.

My husband loves it and he says I make the best baba ganoush in the world, witch is a heck of a compliant coming from him because he is the worlds most picky eater! Lol but seriously I am very proud of my baba ganoush and I hope you give it a try!
Ingredients

1 large eggplant or 2 small eggplants

1⁄4 cup tahini

3 garlic cloves, minced

1⁄4 cup fresh lemon juice

1/4 teaspoon ground cumin

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh parsley

1⁄4 cup kalamata olives or black olives if you can’t find kalamata

Salt to taste
Let’s get started

Start charcoal grill

Preheat an oven to 375°F

Poke the eggplant…

View original post 174 more words

Farmer’s Pie

Patti pointed me to this recipe. .
http://www.onegreenplanet.org/plant-based-recipes/lentil-and-mushroom-shepherds-pie-vegan/ I have tweaked it to suit myself. My son commented that if there is no meat it should be Farmer’s Pie instead of Shepherd’s Pie and you really can’t argue with that.

Cook 1 c. lentils with 2½ water and set aside.

Make mashed potatoes to your taste. I use 4 or 5 Yukon gold potatoes, quartered and boiled until tender. Then mashed with about ½ c. of butter and 1c. of milk. S&P to taste.

In a large skillet, heat olive oil and saute 1 large onion, finely chopped, and 2 cloves garlic, minced. When the onion is starting to clear, wilt 8 ounces sliced mushrooms. When I remember, I wilt 8-10 oz of baby spinach in at the end. Frequently, I forget.
Add 2 Tbsp. dry red wine and ½ tsp. dried thyme (or as much fresh as you feeling like picking off the stems) to the lentils.

This part is all up to your preference: There are 2 ways to make crust. You can use 2 half-baked deep dish pie crusts. Or you can oil a 2 qt casserole dish and layer 1 c. of bread crumbs in the bottom. If you don’t want crust, just oil the casserole dish very well.

Finally, put it together with lentils on the bottom, onion/mushrooms in the middle and potatoes on top. Bake at 375ºF for 35 minutes or until the potatoes make a golden crust. Allow to set for 10-20 minutes before serving.