Pumpkin- ginger soup
- 1 average sized organic Hokkaido Pumpkin, or Kabocha Squash cut into chunks (deseed but don't peel)
- 3-5 onions chopped
- 3-10 cloves of garlic, chopped
- 1-2 inch piece of ginger sliced, or ginger powder
- 2-3 pieces of turmeric sliced, or turmeric powder
- pint of vegetable stock
- 1-2 jalapenos, seeded
- 2-3 small green chilies, sliced
- 1 tbsp panch puran
- 2 table spoons of whole wheat flour
- caramelize the onions adding garlic, chili and jalapeno, and panchpuran and gradually add the whole wheat flour and liquify with some veggie stock
- gradually add all of the soup stock, and let it come to the boil
- add the pumpkin and let it boil about 20 mins.
- Allow the soup to cool down a little then pour into a blender and blend at high speed till smooth and creamy, or use an immersion blender to achieve the same result.
- 1 head cauliflower, cut into florets (about 3 cups)
- 1 bulb fennel, halved and sliced thin (about 2 cups)
- 1 pomegranate, seeded (about ¾ cup)
- ½ cup pecans
- 1 tsp lemon juice
- ½ tsp turmeric powder
- ½ tsp mustard powder
- ½ tsp cinnamon
- ¼ tsp pink Himalayan salt, or to taste
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Place cauliflower florets in a large container with a lid. Drizzle with lemon juice, turmeric, mustard powder, cinnamon, and salt. Cover the container with the lid and shake it up until the cauliflower is completely coated.
- Spread the cauliflower evenly on the baking sheet.
- Place the fennel slices on baking sheet with the cauliflower.
- Bake for 15 minutes.
- Remove from the oven and add the pecans. Bake for another 5 minutes.
- Remove from the oven and sprinkle with pomegranate seeds.
Mashed Potatoes recipe from Whole Foods Market
- 2 pounds potato, such as Russet or Yukon Gold cut into 3/4-inch cubes
- 1 medium white onion diced
- 1/3 cup low-sodium vegetable broth
- 4 cloves garlic finely chopped
- 1 cup unsweetened oatmilk, soymilk, almondmilk or ricemilk
- 3 tablespoons nutritional yeast
- 1 teaspoon granulated onion
- 1/2 teaspoon ground black pepper
- Place potatoes in a saucepot and cover with cold water. Bring to a boil.
- Reduce heat and simmer until potatoes are very tender, about 20 minutes.
- Drain potatoes and return to pot. Stir over low heat until potatoes are falling apart and slightly dry, about 5 minutes.
- Remove from heat and mash potatoes or purée with a ricer until smooth.
- Meanwhile, heat a large skillet over medium heat. Add onion and cook, stirring frequently until lightly browned and beginning to stick to the pan, about 5 minutes.
- Stir in broth and garlic and continue to cook, stirring frequently, until onions are tender and golden, 6 to 8 minutes.
- Add onion mixture, oatmilk, nutritional yeast, granulated onion and pepper to pot with potatoes and stir until combined. Serve immediately.
- 1/2 onion diced
- 4 cloves garlic minced
- 2 Tbs white wine (or sub veg broth)
- 8 oz mushrooms sliced
- 2 Tbls Soy Sauce low sodium variety, Braggs Liquid Aminos, or Yondu
- 1/4 cup whole wheat flour
- 1 Tbs nutritional yeast
- 1/2 tsp thyme
- 1/2 tsp rubbed sage
- 1/2 tsp rosemary
- 2 1/4 cups vegetable broth low sodium variety
- 1/2 tsp kitchen bouquet browning sauce
- Drop or two of liquid smoke (optional)
- Saute onion and garlic in wine until softened
- Add mushrooms and soy sauce and cook until reduced
- In a separate pan, lightly toast flour, nutritional yeast, and herbs
- Add flour mixture to mushrooms and stir well
- Slowly add vegetable broth and stir well to combine
- Add browning sauce and liquid smoke and heat to desired consistency
Red Leaf & Spinach Salad
- 1 Head Red Leaf Lettuce
- 1 bunch fresh young spinach
- 1 red onion
- 1 red pepper
- 1 yellow pepper
- 1 box cherry tomatoes
- optional: some scoops of chia seeds, or milled flaxseed.
1/2/3 dressing with lemon and lime juice