Butternut Squash Soup

I'm really impressed with this soup!  It's my own creation, made up on the fly.  I had some sweet corn still frozen from the summer and I think that put the soup right over the edge into heavenly.

Ingredients:

1/2 cup butternut squash
1/2 cup corn
2Tbsp beans
3/4 cup water or broth
Salt
Pepper

Directions:

Put all ingredients in the baby crock pot and cook on low until the beans are tender.  Approximately six hours.

Butternut Squash Galette

Similar to the earlier galette, but with squash and peas!

Ingredients:

Pizza dough
1/4 flour
3Tbsp water
Drop honey
1/2 tsp yeast

Filling

1/2 cup cooked butternut squash

1/2 cup peas

1/2 tsp oil of choice

Salt

Pepper

Directions:

Mix 1Tbsp water, yeast, honey.   Add flour and enough water to make dough.  Knead.  Let rest 15 minutes.  Roll or press out into circle.  Add the veggies to the center.  Press up the edges.  Bake in 400 degree oven until golden. About 25 minutes.  

Cincinnati Chili

This is an odd mix and it tastes very interesting!  Go ahead and try it, you know you want to!

Ingredients:

2Tbsp dried beans
1/4 seitan
1/2 cup tomato
1/2 cup tomato sauce
1/4 cup water
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp cocoa
1/4 tsp cumin
1/4 tsp nutmeg
Pinch ground cloves
Pinch allspice
Pinch cayenne
Salt

Directions:

Crockpot in low until beans are tender.

Egg and Squash Sandwich

This is a quick and simple dinner.  I make my squash puree just by cooking the squash, adding a bit of water, and mashing with a fork.  Butternut squash or delicata squash work the best for this.

Ingredients:

1/2 cup squash purée
Salt
Egg
Bread  (I toasted mine)

Directions:

Toast bread. Spread on purée.  Top with fried egg or scrambled egg.

Baked Fried Rice

It's hard to see the rice in my picture, perhaps that's because of the brown table and the brown rice!  This is another recipe with a long cook time, so be prepared for it.

Ingredients:

1/2 cup corn
1/2 cup peas
1/4 cup carrots chopped
1/4 cup celery chopped
1/4 cup zucchini chopped
1/2 cup mushrooms chopped
1/4 rice
1/2 tsp oil
Salt
Pepper

Directions:

Preheat oven to 325.  Mix ingredients and toss on baking sheet.  Bake for 45 to 60 minutes, stirring every 20 minutes.  It's done when the rice has a bit of crisp.

I served mine with a black bean and tofu mix on the side to get my proteins in.

Roasted Zucchini and Black Bean Enchilada

This will take a bit of preparation time, so don't plan it on a busy night.

Super yummy, though!  Worth every minute!

Ingredients:

1 cup chopped zucchini
1/2 cup black beans
1/4 cup tomato sauce
Cheese
Tortilla
1/2 tsp cumin
1/2 tsp paprika
Salt
Pepper

Directions:

 Preheat oven to 425 degrees. Toss zucchini in cumin, paprika, salt, pepper, and a 1/2 tsp oil.  Spray baking sheet.  Bake zucchini for 30 minutes, tossing several times.  Reduce heat to 375 degrees. Mix beans and zucchini and roll in tortilla with cheese.  Place the tortilla in a baking dish with tomato sauce.  Brush the tortilla with a bit of oil.  Bake for 20 minutes.

Spaghetti Squash Bake

Winter.  Lots of squash.  Lots of root vegetables.  While certainly good, I'm looking forward to summer veggies! 

This was a little like lasagna, though not certainly not in texture. 

Ingredients:

1 cup spaghetti squash
1/4 cup mushrooms chopped
1/4 cup tomatoes chopped
1/4 cup cooked quinoa
1/4 seitan
Cheese for topping (I used mozzarella)
Salt and pepper


Directions:


Preheat oven to 400 degrees.  Layer ingredients in an oiled baking dish.  Bake for 30 minutes.  Serve!


I added peas and beans as my sides.