Green Healthy Cooking | Roasted Garlic Butternut Squash Soup - Green Healthy Cooking. -“Can I just say something crazy?” -“Yes!” – “Will you marry me Roasted Garlic Butternut Squash Soup?” -“Can I say something even crazier? …..YES!” For those of you unfamiliar with the dialog of the Disney movie “Frozen”……the above lines (minus the recipe name of course) I listen to, day in and day out either on TV, the radio, Youtube, little girls in the park….MY DAUUUGHTER! She announced today that for Halloween she wants to be Elsa of all people!! Really!? If they want me to paint their room pink I will seriously faint! Now, let’s get back to the recipe: Holy cow! I found the cocotte to be perfect for roasting whole bulbs but if you don’t have any a ramekin with aluminum foil on top or aluminum foil altogether wrapped around will do the trick as well.
I was going to make pumpkin soup for this post and went off to the market to find out…..no pumpkins, yet! Roasted Garlic Butternut Squash Soup Author: Green Healthy Cooking Pre-heat oven to 400 F (200°C). I absolutely adore my little Staubs. Cranberry & Rosemary White Christmas Sangria. Vegan Challah. September 4, 2013 Vegan Challah by IsaChandra Makes 2 really big loaves Total time: 3 hours || Active time: 45 minutes In some ways, Jewish cuisine is the ultimate comfort food.
Even the words can be comfort to my ears; matzoh, babka, cholent. Ahhhh. As a vegan, you get a lot of questions. “What foods do you miss?” Nails on a chalkboard! I think there are two reasons. Secondly, let’s have some perspective. So there really isn’t much that I “miss.” But [dramatic blogger pause] I miss challah. I miss challah so bad. And the challah. So fluffy and doughy. But honestly, even if Leon’s weren’t long gone, I’d still want to create my own vegan version.
What gives this challah its, uh, challyness, is a few factors. I hope you’ll give these loaves a shot! Recipe Notes ~ The bananas don’t taste make the challah taste banana-y exactly. . ~ Making a braid isn’t hard, but definitely youtube “3-strand challah braid” if that part scares you. . ~ This works well in a large stand mixer, if you’d prefer! Green Lasagna Rolls. June 6, 2014 Green Lasagna Rolls by IsaChandra Makes 10 rolls Total time: 1 hour 15 minutes Active time: 45 minutes It’s basil season!
And spinach season! And, well, let’s just say it’s lasagna roll season, too. These make a great appetizer if you’re doing a little summer entertaining, or a filling entree if you prefer. What I really love, besides how flavorful these are, is the texture. Serve with Caesar Salad to round out the meal! PS This is my first blogpost using only iPhone photos, so take a deep breath with me. Recipe Notes ~You don’t need all of the lasagna noodles called for, but go ahead and boil the whole package to account for some breakage.
~The amount of ricotta made is just enough to fill the rolls, so go easy with the taste testing and don’t overfill the rolls, or you might not get ten out of the deal. ~I put the pesto in a little plastic bag with a hole cut out of the corner to pipe it nicely over the rolls. 12 oz lasagna noodles Make the white sauce: Drain cashews. Pesto Risotto With Roasted Zucchini. March 15, 2012 Pesto Risotto With Roasted Zucchini by IsaChandra Serves 6 Time: 45 minutes Risotto and I have always been fairly sympatico. We have an understanding: I stir you, you get creamy. No big deal. But that was before reality cooking shows. After one episode of Hell’s Kitchen you’ll be pretty convinced that risotto is the biggest, most backstabbingest heartbreaker there is. To add to the anxiety, an episode of Next Food Network star featured Wolfgang Puck storming the kitchen to show a cheftestant how to make a proper risotto.
But, wait, there’s a better way: make the risotto the way you prefer. About this recipe specifically, it’s one of my favorite ways to prepare risotto. The zuke is very simple, which is just how I like it. There is at least one golden rule, the broth needs to be warm when you add it. For the zucchini: 1 lb zucchini, cut on on a bias into chunky half moons 1 tablespoon olive oil 1/2 teaspoon salt Fresh black pepper 3 cloves garlic, minced. Brussel Sprout Fried Rice. February 27, 2014 Brussel Sprout Fried Rice by IsaChandra Serves 4 Total time: 30 minutes || Active time: 30 minutes I know, I know, I put Brussel Sprouts in everything. Well, until someone invents an even more awesome vegetable*, I will continue to overuse them. Even fried rice is not safe from that little cruciferous flavor bomb! This version is fresh and aromatic with the addition of a million herbs and scallions. *Maybe a more awesome vegetable has been invented? Recipe Notes ~The rice has to be cold for this recipe to work correctly, otherwise it will get mushy and sticky.
~I love the richness of coconut oil here, but if you wanna use another veggie oil, I won’t be mad at you. ~If you’re not feeling the pinenuts, try some roasted cashews! ~The agave is only for the very very slightest hint of sweetness to elevate the flavors. Sriracha to serve Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Lower heat a bit to medium. Roasted Red Pepper Mac & Cheese – VIDEO. October 30, 2013 Roasted Red Pepper Mac & Cheese – VIDEO by IsaChandra Serves 4 Total time: 30 minutes Active time: 20 minutes Photo by Vanessa Rees This is a beautiful bright orange mac, flavored with pepperoni type pizza seasonings; fennel, thyme, and oregano. Recipe Notes ~I always have a jar of roasted red peppers on hand, but making your own doesn’t take much time or effort.
~If you don’t have any pizza seasoning laying around, simply use these spices: 1/4 teaspoon fennel seed or ground fennel, 1/4 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon granulated garlic) ~You can make this a baked mac, if you prefer! ~If you forgot to soak the cashews, have no fear. 1/2 lb macaroni or other small pasta Preheat a 2 quart sauce pot over medium heat. Boil a large pot of salted water for cooking the pasta. Drain the cashews and add them to the blender along with the vegetable broth, corn starch, nutritional yeast, red peppers, tomato paste, pizza seasoning, salt, mustard and turmeric. How To Make Fruit-Flavored Vodkas Cooking Lessons from The Kitchn. It's no pretty jar of jam or row of canned tomatoes, I know, but I suspect that making your own fruit-flavored vodkas might just be the most fun way to preserve the season! This is also perfect for when you're not in the mood for a big preserving project, but want a quick way to make sure that handful of juicy berries, plump purple figs, or last peaches doesn't go to waste.
Because a bottle of jewel-colored, summer fruit-infused vodka will never go to waste. Trust me on this. I had always thought of fruit-infused vodkas as a Big Project requiring specially sourced liquor and months of waiting. In fact, it barely requires a tutorial like this one! I love single-fruit vodkas — you're guaranteed to love the end result, and they tend to be the most versatile for crafting cocktails. What Alcohol to Use? You don't need to get fancy with the vodka either. Vodka isn't the only liquor you can use, either! How Much to Make? Here's the standard ratio that I like to use: Is This Safe? Yes! Instructions. Mushroom Stout Pie With Potato Biscuits. Sweet Potato Mac ‘N’ Cheese. Vegan Holiday Cooking: Pumpkin Cheesecake with Apple Cider Reduction. Serves 8 to 10 4 cups vegan cream cheese 2 cups agave nectar or maple syrup 2 cups plain unsweetened soy milk 1 cup pumpkin puree 1 ½ cups (12 ounces) silken tofu 1 cup arrowroot powder 1 tablespoon agar powder 1 teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg apple cider reduction 4 cups apple cider 1 cup unrefined sugar ¼ teaspoon freshly grated nutmeg ½ recipe Vanilla–Cream Cheese Frosting (page 73), (optional) Preheat the oven to 350°F.
Combine the cream cheese, agave, soy milk, pumpkin, tofu, arrowroot, agar, cinnamon, and nutmeg in a large mixing bowl and stir together. Put the cheesecake in a large baking pan and fill the pan halfway with hot water. To make the cider reduction, combine the cider, sugar, and nutmeg in a pot and bring to a simmer over medium heat. To serve, remove the foil from the pan. Vanilla–cream cheese frosting 2 cups confectioners’ sugar 1 cup Earth Balance Natural Buttery Spread, softened ½ cup baby Thai coconut meat or creamed coconut 1 teaspoon vanilla extract.
Cheesy Cauliflower Sauce. One of the questions I’m frequently asked about following an oil-free diet is “What do I use on baked potatoes or steamed vegetables or grits if I don’t eat butter or margarine?” Sometimes I mention salsa or mushroom gravy or the sauce from my Mac and Cheeze as options, but from now on, I’ll point people to this, my family’s new favorite all-purpose sauce.
That’s right, all of us–including my picky teenager–prefer this cauliflower-based sauce to our old cheesy sauce. Daughter E put it best: “It’s less heavy, almost fluffy, and mixes into a baked potato better.” And that’s coming from someone who doesn’t like cauliflower very much. Besides the flavor, which is tangy and delicious and holds no hint of cauliflower, what I like best about this sauce is that a generous 1/3-cup serving contains only 28 calories and has no added fat, gluten, or soy (if you use soy-free miso). Don’t forget to check out my other Cauliflower Magic Tricks! Cheesy Cauliflower Sauce Enjoy! Homemade Oven Roasted Tater Tots. Why have I waited so long to make homemade tater tots? They’re SO much better than the frozen ones you buy at the store. I knew from the moment I was assembling them that this recipe would be a winner. These tater tots are perfectly fluffy on the inside and golden brown and crisp on the outside. Plus they’re healthier, baked and not fried with only a handful of ingredients: potatoes, olive oil, salt and pepper.
Russet or red skinned potatoes are great for this recipe (I used red) but I’m sure any variety will work fine. If you have a hard time making cylinder shapes, try mashing the grated potatoes a little. Homemade Oven Roasted Tater Tots 3-4 cooked potatoes1 teaspoon salt, to taste1/2 teaspoon pepper, to taste olive oil Depending on your oven, preheat to 425-450°F. Peel and boil potatoes in salted water for 15-20 minutes until cooked, then drain. Total Time: 60 minutes Yield: makes about 6-8 servings print recipe Note: This post contains affiliate links. Hasselback Garlic and Herb Baby Potatoes - Taste Love and Nourish. I spent some time visiting with my Mom a few weeks ago. We only get to see each other a few times a year, so when we do, it’s really special. I miss her dearly. She’s had some serious health issues over the years, but no matter what, she never complains.
Somehow, she still manages to maintain her independence and be the rock that makes all of us stronger. My Mom lost use of her hands several years ago and has worked diligently to regain her strength. Amazingly, she still enjoys cooking for herself. These tiny baby potatoes are my Mom’s current love! Hasselback Garlic and Herb Baby Potatoes 1⅕ pounds baby yellow potatoes (or any small potato) 3 tablespoons extra virgin olive oil kosher salt black pepper 1-2 cloves garlic, minced 2 tablespoons minced fresh parsley 1 teaspoon minced fresh thyme ½ teaspoon minced fresh rosemary Preheat your oven to 425 degrees. Easy Cinnamon Sugar Soft Pretzel Bites. Oct 22 Easy Cinnamon Sugar Soft Pretzel Bites Want cinnamon sugar soft pretzel bites, but want them NOW?
Then these are prefect for you – using breadstick dough! You know how gals that are friends often, er, sync up? You know what I mean. Well…it happens with things other than that too. Like food. Last week, Ashton (you know, my BFF from Something Swanky) posted this picture of her homemade pretzel rolls with butterscotch ganache. I laughed, loudly to my silent kitchen, then texted her a picture of the photo shoot I was doing that very same day: these pretzel bites with chocolate ganache. That night, I read her blog and she posted Pumpkin Muffins, and I texted her again, because I’d been planning to make pumpkin muffins the next day.
Great minds think alike. I love soft pretzels. Last week, when I was at the Pillsbury Test Kitchen (photos soon, I promise…and when I say soon I mean in the next month…or so) we got on the topic of soft pretzels. And I used breadstick dough. You’re welcome. Potato Gnocchi with Pumpkin Alfredo Sauce. This recipe is a blend of two things I love: autumn, and the Cauliflower Alfredo Sauce that I posted earlier this summer. That sauce has all the authentic creamy flavors and textures of an Alfredo, but it’s completely vegan and unprocessed. It is one of my all-time favorites and I make it with fettuccine at least a few times per month. What we have here, however, is a whole different animal. Yes, it starts out with the same basic white sauce, but we add pumpkin and spices to give it a gorgeous fall-inspired feel. And instead of pasta, this version pairs perfectly with light pillows of gnocchi.
I get excited about recipes like this. Makes 4 servings Ingredients: 16 oz potato gnocchi (store-bought or homemade1 15 oz can pumpkin puree2 1/2 cups chunked cauliflower1 1/2 cups plain unsweetened almond milk1/3 cup nutritional yeast3-4 tablespoons tahini 1 lemon (juice)½ teaspoon ground nutmegsea saltblack pepper1/4 cup sliced toasted almonds (garnish)Fresh chives (garnish) Step One Step Two. Banana Almond Butter French Toast Sandwiches with Maple Drizzle. Candied Almonds Recipe. Peanut Butter Crispy Treats - Hell Yeah It's Vegan! Cheesy Vegan Pasta w/ Rosemary + Blistered Cherry Tomatoes | in pursuit of more. The mind is everything. What you think, you become.Buddha A few years ago, I shared an easy vegan recipe for Alfredo Sauce that has since become a bit of a blog favourite – it’s one of those recipes I’ll admit I don’t make nearly enough, and always wows anyone who’s never been treated to a rich, cashew-based cream sauce (or even those who’ve had it many times before – it’s that good).
This recipe uses another cashew based sauce from the blog, and I’ve had it on my mind for some time to use it as I would Alfredo sauce for noodles…and it’s just as comforting and delicious as I thought it would be. Easy peasy too! As my kids are getting older and food tastes are finally starting to mesh together (after too many years of accommodating different preferences for this mom), I’ve realized that I don’t make nearly enough pasta in this house.
I hope you’ll enjoy this yummy version of everyone’s favourite comfort food. Cheesy Vegan Pasta w/ Rosemary + Blistered Cherry Tomatoes: Related In "Baking" Grilled Cauliflower & Winter Pesto | Vegetable Recipes. Method To make the crispy onions, peel and thinly slice the shallots or onion into rings. Heat a good splash of oil in a pan and slowly fry the shallots for 15 minutes, until golden. Remove with a slotted spoon and set aside on kitchen paper to crisp up. Trim away the cauliflower stalk, then boil the cauliflower whole in a pan of salted water over a medium heat for 3 minutes, then drain and leave to cool. Next rub in the chilli, sea salt and black pepper, and drizzle with a little oil. Leave to one side. For the pesto, toast the nuts in a dry pan over a low heat until golden, then either bash with a pestle and mortar or blitz in a food processor until combined.
Pick and add the herbs, and a pinch of salt and blitz or bash again until you have a thin paste. Heat the cannellini beans and a couple of tablespoons of their liquid in a pan over a low heat for 10 minutes, or until warmed through. Preheat a griddle pan over a high heat. Search results for 'granita' | foodgawker - page 3. Savory Onion Buckwheat Tart. 23 Unexpected Appetizers You Can Make On The Grill. Roasted Strawberry Salad. Home | Yummly. Vegan Garlic Pasta. Vegan Strawberry Chocolate Ice Cream Recipe. Southwestern Stuffed Sweet Potatoes - Hell Yeah It's Vegan! Southwest Sweet Potato & Black Bean Quinoa Skillet. Vegan Roasted Red Pepper Pasta. Fluffy and Delicious Biscuits. Homemade English Muffin Recipe. How to Make Rummy Bears and Other Drunken Gummies.
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