Food is Good: Winter Squash and Pear Soup
My husband stopped by our neighborhood farmer’s market yesterday and bought beautiful winter squashes, acorn and butternut. I had some pears on hand, so I decided to muster together a hearty winter squash and pear soup, with a touch of heat.
First, cut about 4 butternut and 2 acorn squashes in half, scoop out the seeds, and bake at 375 oven for at least an hour until the squashes are soft.
acorn and butternut
In a large soup pot, add a TBSP. of canola oil and chopped white onion. Saute lightly, then add the pulp of the squashes, 2 cut up pears, and sliced jalapeno pepper. I then add several shakes of black pepper. Fill the pot with water until it covers the vegetables and cook about an hour.
cooking
Puree the cooked soup with a wand and serve.
soup
A hearty, healthy autumn soup. Enjoy!!
Read more recipes at: Vegetarian Lasagna.
Food is Good: Vegetarian Chili
The weather is starting to gradually change. Remember those terribly hot and humid days on the East Coast?? I love fall with the many colors and chilly nights and clear cool days with the sun staying with us less and less. There is nothing more satisfying on a cool autumn day than a big bowl of chili, vegetarian style! All fresh ingredients, with the exception of the frozen soy crumbles, which you can choose to omit. Here is my recipe:
A big soup pot with a Tbsp. of canola oil, then add chopped garlic and onion to saute.
Onion and garlic
Pour in home cooked Kidney beans and a few Northern beans. Lots of fiber and vitamins already!
Kidney Beans
Next comes the package of soy crumbles and a can of crushed tomatoes. Mix well and add chopped red jalapeno peppers(warning, hot, hot, hot!), cumin, red pepper flakes, oregano, and pepper to taste. Now mix again and add enough water to cover the ingredients.
chili cooking
Bring to boil, then simmer uncovered. Let cook and have the flavors mingle for about 2 hours.
Voila, a hearty chili!
Vegetarian chili
Enjoy, what could be more easy?!
Read more vegetarian recipes at: Baked Stuff Potatoes.
Food is Good: Unbeatable Red Beets
Beets
Keeping with the color theme I spoke of yesterday, I have decided to highlight a red food this Monday by featuring a delightful and nourishing dish my husband cooked up last night, Unbeatable Beets!!
I will now hand over the post podium to my husband,…..
Unbeatable Beets
‘This recipe adheres nicely to my own personal cooking rules: Vegetarian; healthy; fewer rather than many ingredients; nothing processed; no measuring; the finished product looks and tastes beautiful.
Buy a nice bunch of beets.
Don’t throw anything away, not even the stems of the greens.
Cut off the beet greens, stems and all.
Rinse very well.
Give them a rough chop.
Heat some olive oil. Warm up the pan a bit more with several cloves of garlic.
Cook the garlic for as long as you wish.
Put the beet greens, stems and all, into the pan.
Add salt and pepper to taste.
Cook for a minute or two, remove from heat and place in a nice serving bowl.
Peel the beets and slice or chop them.
Put them in the same pan along with a drop more oil.
Add a little bit of salt and pepper and then leave them alone on medium heat.
After several minutes they will have caramelized and roasted on one side.
Turn them over and get that same feeling on the other side.
Serve together or separately.’
Beet Greens
Beets
It was such a yummy, yet nutritional dish, give it a try, I dare you!!
More Vegetarian Recipes, Vegetarian Lasagna.
Food is Good: Vegan Chicken Soup
Who says vegetarians can’t eat chicken soup, the food for the soul ?? Here is my tasty recipe for a mock vegan chicken soup:
Olive oil
Start with a large pot and about 2 Tbsp. olive oil. Add sliced veggies. The vegetables you pick can be any with the exception of broccoli, brussel sprouts, parsnips, or any strongly flavored vegetable. This will ensure it tastes like a mixture, not broccoli soup.
Veggies
When slicing the veggies, you only need to cut them into large pieces, don’t worry about chopping them. The vegetables in the soup will be discarded and used for vegetable patties or filler later.
leeks
Place the veggies in the soup pot and saute with the olive oil.
saute
Add soup to the highest point of the pot you can get away with without it boiling over. You are going to want lots of this delicious soup!
soup on to boil
Add some shakes of tamari sauce and pepper to taste.
tamari and pepper
Now for the secret ingredient that makes this soup smell and taste like chicken soup, DILL!
Dill
Add about 1/2 of a bunch of dill to the soup.
add dill
Bring to boil and simmer to lightly boil for 2-3 hours. Discard the vegetables and save for another use. You can serve plain or with rice, noodles or matzoh balls.
soup!
Enjoy!
Read more joyeful recipes at: Peach Cobbler.
Food is Good: Vegetarian Lasagna
Who doesn’t like lasagna? This is another extremely yummy vegetarian comfort food, hmmm, mmmm!!
Here is my son JJ’s amazing recipe for
Vegetarian Lasagna:
-BLANCH ONE BOX OF LASAGNA IN SALT WATER FOR 5 MINUTES
-HEAT SAUTE PAN WITH OLIVE OIL
-SAUTE DICED ONIONS UNTIL BEGIN TO SWEAT
-SAUTE DICED CARROTS, PABLNO PEPPER, RED BELL PEPPER, 3 GARLIC CLOVES AND GREEN ONIONS
-ADD ONE LARGE BAG OF SPINACH
-MIX ONE JAR OF MARINARA
-ADD PINCH OF SALT, PEPPER AND CUMIN
-IN LARGE 9’14 BAKING PAN LAY DOWN LAYER OF NOODLES
-LAYER SAUTE MIX
-COVER WITH MOZZARELLA, MUNSTER, AND PARMESAN
-REPEAT PROCESS
-POUR 1/4 OF A CUP OF MILK OVER ENTIRE LASAGNA FOR EXTRA MOISTURE
-BAKE IN OVEN *350 FOR 45MINS
Lasagna
Try it, you are definitely going to like it 
!
Read more amazing recipes at: Vegan Chicken Salad.
Food is Good: Baked Stuffed Potatoes
Ohh, comfort food, the yummiest, nurturing recipes that make you feel all cozy and warm inside! One of my stand by comfort food recipe is Baked Stuffed Potatoes. This dish can be eaten alone at lunch, heated up in the microwave, or at dinner with a veggie burger or our staple, Spinach Quiche. Baked Stuffed Potatoes seems like a simple recipe, and it really is, but I thought it would be nice to break it down for you, step by step, just in case you have never made them!!
Baked Stuffed Potatoes
Bake 5 potatoes in 375 oven for an hour, don’t forget to prick them with a fork first to let them breath during cooking!
Baked Potatoes
Let them cool a bit for easier handling. Then scoop the potato out and put in a bowl with 1/8- 1/4 c. milk, 3 Tbsp. cream cheese and 1 tsp. soy margarine. Whip these ingredients to consistency of mashed potatoes. Fill each potato skin with the mashed potatoes and put in oblong glass pan.
Add a small tsp. of soy margarine on each filled potato.
Whipped with Soy Margarine
The put a small handful of shredded cheddar cheese on top of each potato.
Shredded Cheese
Bake at 400 or low broil for about 15- 20 minutes. Watch closely so they don’t burn. Serve hot or keep for lunches.
Baked Stuffed Potatoes
Your family will love them, guaranteed!!
Read more joyeful recipes at: Rice and Beans.
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