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.”

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Marcia’s Mango Butter

4.5 lbs ripe mangoes, peeled and cut into chunks
1 c. fresh lime juice
1 c. granulated sugar
2 cinnamon sticks

Puree mangoes and lime juice. Strain into large cooking pot (to remove any stray bits of seed.) Add sugar and cinnamon sticks. Bring to a simmer over medium heat to dissolve sugar. Reduce heat to low and cook 60-75 minutes until very thick. (Holds shape when mounded on a spoon.) Stir every 10 to 15 minutes to prevent scorching. Fill and cap jars. Process in canning kettle for 15 minutes.

My friend found this in Canning for Dummies.

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.

Gazpacho

I don’t remember where I got this recipe.

2-1/2 c V-8 or other vegetable juice (use Spicy V-8 if you want)

1 c peeled, seeded, finely chopped fresh tomatoes (I used pear tomatoes and didn’t peel, seed, and my “fine chopping” is between 1/4 and 1/2 inch)

1/2 c finely chopped celery

1/2 c finely chopped cucumber

1/3 c finely chopped green bell pepper

1/2 c finely chopped green onion

3 T white wine vinegar

2 T extra-virgin olive oil

1 large clove garlic (I used 2)

2 t finely chopped fresh flat-leaf parsley

1/2 t salt

1/2 t black pepper

1/2 t ground red pepper (I probably added more, I didn’t measure)

and I added a few drops of Tabasco

Combine all, cover, refrigerate overnight.

Serves 5

Per serving: 117 calories, 2 g protein, 13 g carbohydrates, 6 g fat, 1 g saturated fats, 650 mg sodium, 0 mg cholesterol, 4 g fiber–and by my calculator that’s 2 WW points

Cilantro Chutney

Instructions from my co-worker, Vinu Patel, because you cannot stop cilantro from  growing in our herb bed:

Handful of cilantro.  (The way he held his hand looked like about 2 cups.)

1 jalapeno, seeds removed, 2 if you like it hot.  (That’s too much for him.  He thinks one is plenty if you use jalapeno.  If you use the long, red Indian pepper, use 2.  HE thinks they aren’t as hot.)

Little salt.

Little sugar

Little lemon juice. according to your taste. Less salt than lemon and sugar. (I would start with 1/2 tsp salt and 1 tsp each of lemon and sugar.  He held his fingers about an inch apart when he was telling me)

If you have, a little fresh ginger and little cashew nut.

Taste it and adjust it how you like it.