Tag Archives: fall

Lemon Maple Sweet Potatoes

With Thanksgiving looming tomorrow and the meal planning & Muppet Movie release today, I’m assuming we are all pretty busy the next two days!  😉 This recipe was actually submitted to a magazine by Jennifer Garner (yes, the actress) and it is quick, easy & delicious. I have made this table pleaser several times (I’m sorry I don’t currently have a picture – I will remedy that soon!).  It’s a great side dish!

Lemon Maple Sweet Potatoes (serves 6-8)

  • 2 lbs sweet potatoes, peeled and cut into 1″ x 2″ chunks
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 2 Tbsp maple syrup
  • 2 Tbsp lemon juice

Preheat oven to 375 F. Toss potatoes with olive oil, salt & pepper in a large glass baking dish.  Cook until almost tender, 25-30 minutes.

Whisk syrup & lemon juice in a small bowl.  Drizzle half the mixture over the potatoes.  Gently stir and bake 10-15 minutes until golden brown and tender.  Drizzle remaining liquid and serve!

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Butternut Squash Soup

Lately time has been passing by so quickly.  I really can’t believe that Halloween is almost here and then we will be heading towards Thanksgiving… & then Christmas!! Well, I’m glad the holidays are coming up.  I am definitely the kind of person that actually enjoys being with family for the holidays.  In that sense, the holidays can’t come fast enough. Speaking of holiday gatherings, I made this soup at my family’s last Thanksgiving feast. Need I say, it was a huge hit.  I think this soup is perfect for holiday gatherings.  The kids loved it, it is easy and can be made rather quickly. If you have a emulsion blender (the stick-like blender you “stir” with, if you will) it is even faster to make this as you wont have to dirty up your food processor to purée.  One thing you surely won’t have to wash are the serving bowls – they will be licked clean!

~Butternut Squash Soup~

  • 1 large butternut squash
  • olive oil (2-3 Tbsp)
  • 1 large yellow onion
  • 5 cups vegetable broth
  • 1/2 tsp dry ginger
  • 1/4 tsp cinnamon
  • 2 cups soymilk
  • 2-3 Tbsp maple syrup
  • 1/2 tsp mustard
  • 1/2 Tbsp salt
  • 1/4 cup arrowroot flour

First, cut the butternut squash in half, de-seed it & lay it flat side down on a baking sheet (I usually cover the baking sheet with tin foil and lightly oil it first).  Roast at 400 F for 50-60 minutes until soft. Once it is done, remove the squash from the oven and let it cool while you assemble the rest of the soup.

Saute the onion in 2-3 Tbsp oil in a large stockpot & set aside.  Add the broth to the stockpot.  (NOTE * If you do not have an emulsion blender, you will want to puree the sautéed onion first in the food processor with about 1-2 cups of broth.) Next, add all the other ingredients (except the squash) to the stockpot.

When the butternut squash is cool enough,  scoop the yummy out of the shell. If you are using a food processor, puree the squash before adding it to the stockpot.  If you are using an emulsion blender, just plop the butternut squash into the stockpot, & puree away.  Heat until ready to serve & ENJOY!

Mmmmm... I think I can hear it calling me!

This soup is gluten-free and can be made soy-free as well if you use a different non-dairy milk, such as almond milk. Honestly, I haven’t ever tried it that way, but I’m sure it would be just as delicious! Oh – I almost forgot to tell you – this soup freezes well… and yes, I suppose I have ‘a thing’ for orange soup! 🙂

Rita’s Vegan Chili

So… Did you know that October is Vegetarian Awareness Month? October 1st is actually World Vegetarian DAY – and of coarse, since we’re talking vegetarian (& since eggs, dairy & cheese is included in the vegetarian diet) there’s NO excuses to not do your part for the Earth by saying no to meat for ONE day! YOU CAN DO IT!!  Hopefully you will want to shoot for all 30 nights of meat-less meals (or more)!!

I have been wanting to share this recipe for a while, which is (like all of my recipes) 100% vegan.  I have had many rave reviews on my vegan chili and I hope I can add yours to my comments below!  Did I mention that my kids really love it too?!  They usually arent crazy about spicy stuff, but they make an exception for this mildly spicy delicious chili!

I like using Lightlife Smart Ground in my chili, but there are many different kinds of vegetarian crumbles you can find in the grocery store! Look in the freezer section if you can’t find it by the tofu. (Boca makes frozen crumbles but they may contain eggs if I recall correctly…  that is also typical of Morningstar Farms varieties.  (Unless you are vegetarian, look for the vegan symbol on the box.)  Get one or two boxes depending on how “meaty” you like your chili!

Mmmm! There's nothing like some good homemade chili!!

~Rita’s Vegan Chili~

First, crumble and brown the “meat” in a non-stick pan in a little olive oil. (I don’t even know if this step is really necessary, but for some reason, I always felt weird about just dumping it into the pot… but since there’s no chance of e-coli or anything, you could honestly probably just do that & save a step if you wanted!)

  • 2 packs of Lightlife smart ground (or “mock-crumbles” of choice)

Saute everything in a little olive oil and combine it with the “meat” in a large stockpot – or the biggest pot you have!

  • 1 large green pepper, chopped
  • 1 large red pepper, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced

Stir in all other ingredients and cook until heated through!

  • 2 (15 oz) cans black beans, rinsed & drained
  • 2 (15 oz) cans red kidney beans, rinsed & drained
  • 1 (15 oz) can white kidney beans, rinsed & drained (or you bump it up to 3 cans of red kidney beans)
  • 1 (6 oz) can tomato paste
  • 1 (28 oz) can fire-roasted crushed tomatoes
  • 1 (15 oz) can diced tomatoes
  • 1 (28 oz) can diced tomatoes
  • 1/2 Tbsp cumin
  • 2 tsp salt
  • 3 Tbsp chili powder
  • 1/2 Tbsp each oregano, basil
  • 1/2 tsp crushed red pepper
  • 1/2 Tbsp raw sugar

Cover and simmer.  The longer it cooks together, the better the flavor!  Top with soy cheese & vegan sour cream if desired! Serve with crackers or cornbread (my personal fave)!  This chili also freezes great!

OPTIONAL: You can even add 1/2 cup – 3/4 cup each chopped carrot, celery, or corn to the mix to throw in some more veggies, but allow some extra cooking time to soften those carrots!

Pumpkin Waffles

These waffles are SO delicious! This recipe is from the book ‘Vegan with a Vengeance’ by Isa Chandra Moskowitz… and this girl knows her way around a vegan kitchen. The original recipe (posted below) makes 24 regular waffles or 12-14 Belgian waffles. I halved the recipe this morning in my cuisinart Belgian waffle maker and got 7. I went ahead and put the halved recipe amounts in parenthesis for you on the right!

  • 2 1/2 cups all-purpose flour…………………………………..{1 1/4 cups}
  • 2 1/2 tsp baking powder………………………………………..{1 1/4 tsp)
  • 1/2 tsp baking soda……………………………………………….{1/4 tsp)
  • 1/2 tsp salt……………………………………………………………{1/4 tsp)
  • 2 tsp ground cinnamon………………………………………….{1 tsp}
  • 1 tsp ground ginger ……………………………………………… {1/2 tsp}
  • 1/2 tsp ground or freshly grated nutmeg………………….{1/4 tsp}
  • 1/4 tsp cloves………………………………………………………..{1/8 tsp}
  • 2 cups rice or soy milk……………………………………………{1 cup }
  • 1 (15-oz) can pureed pumpkin (not pumpkin pie mix) { 1/2 can}
  • 1/3 cup oil……….{measure w/brown sugar below to = 1/3 cup total}
  • 1/3 cup brown sugar ……………………………………………….{ ” ” }
  • 2 tsp vanilla extract ………………………………………………..{1 tsp}

Preheat your waffle maker to manufacturer’s instructions. Sift together the flour, baking powder, salt & spices. In a separate bowl, vigorously whisk together the soy milk, pumpkin, oil, brown sugar & vanilla until well emulsified. Pour the wet ingredients in the dry and mix. Prepare waffles according to the manufacturer’s instructions. ENJOY with real maple syrup!!