Lux Hippie

Hearty Winter Squash Soup

Wed, 06 Mar 2013 22:00:00 -0500

This is my favorite winter squash soup recipe ever. Over the course of this winter, I’ve made it about 20 times and never get sick of it. I’m usually not very fond of squash soup, they are typically too sweet for my palate. This soup is more savory, with just a hint of sweet, and the added veggies make it more filling.

Hearty Winter Squash Soup

Ingredients

2 tablespoons olive oil
1 large yellow onion, roughly chopped
2 tablespoons garlic paste, could also use 3 tablespoons minced garlic
5 cups water
1 tbs coriander
¼ cup of ‘chikin’ broth powder or 2 ‘chikin’ boullion cubes. Could also use veggie broth but I haven’t tried
salt to taste
1 tablespoon sriracha; optional for extra spice

1 large butternut squash, or on large kabocha squash; precooked peeled and roughly chopped

1 large russet potato; chopped
2 large carrots, sliced

4 oz extra firm tofu, sauteed; optional topping

Directions

1. In a large pot over medium heat, heat olive oil, add onions and cook until translucent.

2. Add garlic paste, water, coriander, chikin broth powder, sriracha sauce and cooked winter squash; mix well and puree with an immersion blender.

3. Onced pureed, add potatos and carrots, cook over medium heat until they are tender.

4. Let cool and serve. Top with sauteed tofu (optional) Makes about 4 decent servings.

Holyship!!

Fri, 18 Jan 2013 20:53:00 -0500

A few weeks ago I was blessed with the opportunity to go on Holyship!!

Here’s the blog post that I wrote for Entertainment Cruise Review :

Easy Coconut Cumin Lentils

Wed, 12 Sep 2012 09:55:00 -0400

So I know brown lentils aren’t the most beautiful food in the world, but they are delicious and healthy and that’s all that matters. I was cleaning out my cupboards and found an open bag of lentils and a can of coconut milk. I decided to throw them together with a few other ingredients, and this recipe resulted. It’s really freaking good and very easy to make! Also seen in the picture is some kale sauteed with tempeh and red onion, which pairs pretty well with the lentils.

Ingredients

1 cup uncooked brown lentils
2 cups water

1 tablespoon coconut oil
¼ cup + 2 tablespoons coconut milk
1 ½ teaspoons cumin
1 tablespoon crushed garlic paste
salt to taste

Directions

1. In a medium saucepan, bring lentils and water to boil. Cover and reduce heat to simmer. Let the lentils cook for about 20 minutes, or until all of the water is absorbed.

2. At the lowest heat, add remaining ingredients and cook for about 5 minutes; remove from heat and let cool for about 10 minutes.

Island Delight Smoothie

Sun, 19 Aug 2012 15:10:00 -0400

I know summer is almost over, but right now in Oregon, it only just started. We just had our first week of warm weather and this smoothie really hit the spot. I recently got braces (for the 2nd time, uggh!) and it hurts to eat anything, so I’ve been making a ton of smoothies. This is by far the best one I have come up with.

Ingredients

1 cup orange juice
½ cup water
½ fresh orange; peeled
4 frozen strawberries
½ cup frozen mango
½ cup frozen pineapple
½ cup ice

Directions

Put all ingredients in a blender and blend for about 1 minute.

Strawberry Tempeh Salad Sandwich (or wrap)

Wed, 23 May 2012 21:38:00 -0400

So I have been having somewhat of a dry spell in the kitchen lately…hence the lack of recipe posts. But yesterday, I had an epiphany. The strawberries in my fridge, along with the half eaten block of tempeh were calling out to me. I gave myself a pat on the back for this concoction. It’s really freaking good.

Ingredients:

4 oz tempeh; cut in ½ inch cubes
2 cloves garlic; minced
½ teaspoon olive oil
8-10 strawberries; sliced
3 tablespoons reduced fat vegenaise
2 tablespoons balsamic vinegar
1 teaspoon poppy seeds
¼ cup cashews, chopped
salt to taste
romaine lettuce
2 whole wheat wraps or sliced wheat bread

Directions:
1. In a large skillet over medium heat, heat olive oil, garlic and tempeh until the tempeh is golden brown.

2. Meanwhile, in a large bowl, add strawberries, vegenaise, balsamic vinegar, poppy seeds, cashews and salt.

3. Add the sauteed tempeh and garlic to the bowl and stir well.

4. Place ingredients, along with romaine lettuce in a large whole wheat wrap or sandwich bread. In my experience, it’s easier to eat in wrap form.

Makes 2 servings

Hawaiian 'Chicken' Salad Burrito

Fri, 30 Mar 2012 14:49:00 -0400

I have really been neglecting my blog lately, and I have no legitimate excuse….except that I’m lazy.

But I did make this recipe 2 times last week! Its pretty tasty…I’ll probably make it again 2 times this week because I’m not creative enough to think of any new recipes lately. Enjoy!

Ingredients:

1-2 teaspoons olive oil
8oz Seitan or tempeh
pinch of ginger powder
½ teaspoon paprika

Hawaiian Pineapple Curry Sauce:
6 tablespoons vegenaise
4 tablespoons greek plain coconut yogurt (or full fat coconut milk would work)
1 tablespoon curry powder
1 teaspoon garlic powder
pinch of cinnamon
pinch of allspice
1 cup pineapple chunks
1/2 teaspoon salt

Whole Wheat tortillas
Black beans
Diced tomatoes
brown rice (I added my brown rice to a skillet with olive oil, diced carrots, 1/2 a diced yellow onion, and 1 tablespoon siracha)
siracha

Directions
1. In a large skillet over medium heat, heat olive oil, seitan/tempeh, ginger powder and paprika. Heat until the tempeh/seitan is golden brown. About 5 minutes.

2. In a medium bowl add vegenaise, coconut yogurt or full fat coconut milk, curry powder, cinnamon, allspice, pineapple and salt; mix well.

4. Add the seitan/tempeh to half the curry sauce and mix well.

5. Once the seitan/tempeh is done cooking. Place some in a warm whole wheat tortilla with black beans, diced tomatoes and brown rice. I like to add siracha as well.

6. With the remaining half of the curry sauce, I like to pour equal amounts over each burrito for added flavor.

Makes 3-4 burritos.

Unbelievably Simple and Amazing Raw Pesto Spread

Fri, 02 Mar 2012 19:14:00 -0500

This pesto spread whips up in less than five minutes, and will blow your mind. It’s so easy to make, and very versatile. Eat it by itself with some crackers or french bread. Or, better yet, I mixed it with some non-dairy cream cheese, and it was literally so good I ate myself into a food coma.

Ingredients:

4 oz fresh basil

2 cups walnuts

5 medium cloves garlic

2 tablespoons olive oil

1-2 teaspoons salt

Optional: non-dairy cream cheese

Directions:

Place all ingredients in a food processor and pulse for about 10 seconds. You want the pesto to be relatively coarse, like in the picture. Eat alone, or mix with cream cheese, either way, it’s fantastic. You may need to adjust the salt to taste, start out with 1 teaspoon, and add more as needed. I like 2 teaspoons, it’s a little bit salty, but it brings out the flavors.

Black Milk Clothing

Sat, 11 Feb 2012 16:47:42 -0500

The best form-fitting leggings/swimsuits I have ever worn. #Iseriouslydie

This pic of me was taken by my friend Amanda McCombs via Instagram

Stuffed Acorn Squash

Sat, 04 Feb 2012 19:00:00 -0500

Two lonely acorn squash have been sitting in my fridge since well before Christmas. I have been doing a pretty good job at ignoring their existence until today when I opened the fridge and one rolled out and landed on my foot. It was pretty much begging to get eaten, so I threw it in the oven. Since it was the perfect size and shape for stuffing, I decided that would be the fate of this squash; I got some inspiration from this recipe. The stuffing was basically a combination of things in my fridge that I wanted to get rid of.

Ingredients:

1 medium acorn squash
1 cup vegetarian chicken broth or veggie broth
½ cup uncooked quinoa

1 tablespoon olive oil
3 cloves garlic, finely chopped
½ medium onion, chopped
2 carrots; chopped
½ large bell pepper (preferably red); chopped
1 cup cooked garbanzo beans
1 cup fresh spinach
¼ cup raisins
2 ¼ teaspoons cumin
½ teaspoon salt

2 tablespoons vegan butter, I used coconut butter but any kind will do
2 tablespoons brown sugar

Directions:

1. Preheat oven to 400 degrees fahrenheit

2. Cut squash in half and remove pulp, place squash face down on a large baking sheet and bake for 20-30 minutes or until done, squash should be tender all the way through.

3. In the meantime, in a medium saucepan, add the broth and quinoa, bring to a boil and then reduce heat to simmer and cover. Continue cooking for about 15 minutes.

4. In a large skillet over medium heat, heat olive oil, add garlic, onions, carrot and bell peppers. Sautee for about 5 minutes until the carrots are tender, stirring occasionally.

5. Add garbanzo beans, raisins, spinach, cumin and salt to the mix and continue cooking for a few minutes.

6. Add the quinoa to the skillet, stir well and remove from heat.
7. Once the squash is done cooking, remove from oven. Evenly spread the butter over the entire inner squash and sprinkle with the brown sugar. I like to break the squash up a bit with a fork so that the butter and sugar are spread more evenly throughout.

8. Stuff each half of the squash with half of the quinoa stuffing mixture and serve.

makes 2 servings

Healthy Vegetarian Spaghetti Squash Pad Thai

Mon, 23 Jan 2012 00:55:00 -0500

THIS IS OFFICIALLY THE HEALTHIEST PAD THAI RECIPE EVER!!!! Not only does replacing the traditional rice noodles with spaghetti squash and shredded cabbage omit all those unnecessary carbs, but it adds virtually all the vitamins and minerals, not to mention a good dose of dietary fiber. This seriously tastes just like pad thai! Especially since spaghetti squash has a similar texture to rice noodles. I’m obsessed with spaghetti squash, typically eating it about twice a week. I never thought to make pad thai with it until my good friend Katie posted this recipe. Since I had pretty much everything to make pad thai in my fridge and pantry, I modified some of her ingredients (I didn’t have mushrooms or coconut milk) and this is what I came up with…

*Also, you can cook the squash ahead of time and cut out on some of the prep time.

Prep time 40 minutes, cook time 20 minutes. Makes 2 extra large servings

Ingredients:

For the Pad Thai sauce:
2 1/2 tablespoons sugar
3 tablespoons water
1 teaspoon sambal thai chili paste or ground dried chili pepper
2 tablespoons tamarind paste
4 tablespoons soy sauce or liquid aminos

1/2 teaspoon paprika

2 tablespoons vegetable oil
4 large cloves garlic; minced
3 shallots; minced
½ cup coarsely chopped cashews
8 ounces super firm tofu; diced

2 large carrots; julienned
1 tablespoon rice vinegar

½ large spaghetti squash (about 1.5 lbs or 4 to 5 cups)
3 cups shredded cabbage
6 green onions, chopped
2 cups bean sprouts + more for garnish
1 bunch fresh cilantro
1lime

p.s. Tamarind Paste can sometimes be hard to find, especially if you live in a small town. I have heard that you can substitute 2 tablespoons lime juice, but I haven’t tried this.

Directions:

1. Preheat oven to 400 degrees Fahrenheit, cut spaghetti squash in half lengthwise. Place both halves face down on a baking sheet and bake in the oven for about 40 minutes. Alternatively, you can cook the squash in a microwave on high for about 15 minutes. Just poke the squash a few times with a sharp knife. When the squash is done cooking, remove the pulp and seeds from the center. The squash should separate into strands that look like spaghetti.

2. While the squash is cooking, you can prepare all the other ingredients so that they can be quickly added to your frying pan when called for.

3. In a small saucepan over medium heat, add the sugar, water, chili paste, tamarind paste, soy sauce and paprika. Heat until all ingredients are incorporated about 2 minutes. Strain the liquid into a small bowl discarding the seed and fibers of the tamarind.

4. In a large skillet or wok over high heat, add the veggie oil. To one side of the pan, add the cashews and to the other side add the shallots and garlic. Cook for about 2-3 minutes and then remove the cashews from the pan and reserve for later. Add the tofu to the pan and continue cooking with the shallots and garlic until lightly browned. Next, add the carrots and continue cooking for about a minute. Then, add the rice vinegar, spaghetti squash, cabbage, bean sprouts, ½ the green onions and all the pad thai sauce and continue cooking over high heat for about 3 or 4 minutes stirring continuously so that the ingredients don’t stick to the pan, all the liquid should be absorbed when done.

5. Remove the pan from heat and let sit for about 5 minutes to cool. Serve garnished with fresh bean sprouts, ½ the green onions, fresh cilantro, ½ the cashews and the juice of ¼ a lime. I also sprinkle some dried ground chili pepper on top. You can also add more soy sauce for flavor.

Veggie Tartlets

Sun, 15 Jan 2012 11:30:00 -0500

This is the perfect appetizer for your next get together. I made these on Christmas Eve and they were a hit!

Ingredients:

2 tablespoons olive oil
3 cloves garlic; minced
1 large bell pepper (any color; preferably orange or yellow to add more color), sliced
3 small zucchini, sliced
½ large red onion, sliced
2 cups eggplant, chopped
1 teaspoon salt
2 tablespoons dry white wine
2 teaspoons maple syrup
2 cups kale
⅓ cup nutritional yeast
1 teaspoon red pepper flakes
1 cup walnuts, finely chopped
1 package puff pastry dough, (I used Pepperidge Farms Puff Pastry sheets, pic below)

Directions:

1. Preheat over to 400 degrees fahrenheit

2. In a large skillet over medium heat, heat olive oil. Add bell peppers and cook until tender, about 4 minutes
3. Add zucchini, onion and eggplant and cook for about 2 minutes stirring continuously. Add the salt, wine, maple syrup and continue cooking about 3 minutes until the liquid has evaporated.
4. Add the kale and cook about 2 minutes until wilted, then add nutritional yeast, red pepper flakes and walnuts and stir until evenly distributed; remove from heat
5. On a flat, lightly floured surface, spread out the pastry dough, cut the dough into 9 evenly sized pieces (see photo below).

6. On each piece, place about ⅓- ½ cup of the veggie mix. Pinch the corners together at both ends to make little boat-like structures (see photo below)

7. Place the pastries on a large baking sheet and bake for about 15 minutes or until the pastry dough is golden brown. Remove from oven and let cool on a wire rack for 10 minutes before serving.

Solestruck's New Vintage Lookbook: NIGHT RIDER

Mon, 09 Jan 2012 23:38:00 -0500

I’ll say it once, I’ll say it again, I’ll say it a thousand times…I’m kind of a vintage freak. Searching the thrift stores for cool vintage pieces is like treasure hunting. But if you don’t feel like being a pirate, Solestruck has all your vintage treasures in one place! This lookbook is a combination of Shoes from Solestruck’s Department of Antiquities (vintage at its finest) and clothing from some of the best vintage stores in Portland. I’m pretty much in love with the styling of this shoot.

Here’s a link to the full Lookbook, and some of my fave shots below:

clothing provided by Yo Vintage! Rad Summer and Ms. Wood…..and a few of my own personal pieces ;-)

Vegan Peanut Butter Chocolate Cream Pie

Sat, 07 Jan 2012 15:55:00 -0500

This pie is pure unadulterated bliss! I served it on Christmas Eve to a table full of very skeptical non-vegans. I’m pretty sure it blew their minds. My favorite part about this pie is the Nutter Butter crust, if possible, don’t substitute with another crust type! If you live some place where Nutter Butters aren’t available…then I guess graham cracker crust will work ;-).

When cut into 8 slices, each serving has 14 grams of protein! So you can kind of justify eating 2 slices…or at least I did.

Ingredients:

Crust:
20 nutter butter cookies
3 tablespoons melted vegan butter (I used earth balance)

Peanut butter filling:
½ cup peanut butter
½ teaspoon vanilla
3 tablespoons maple syrup
12.3 oz (349 g) firm silken tofu (equivalent to one box Mori Nu silken tofu which is what I used)

Chocolate Layer:
3 tablespoons cocoa powder
12.3 oz (349g) firm silken tofu
2 tablespoons maple syrup
½ teaspoon vanilla
½ melted semi-sweet chocolate chips

Coconut cream:
1- 14 oz can coconut milk(the regular kind, not the light kind), chilled overnight or in the freezer for an hour
½ teaspoon vanilla
2-3 tablespoons powdered sugar

Directions:
1. Place the cookies in a large zip lock bag. Zip the bag and lay flat on the counter. With a rolling pin, roll over the cookies to crush them into a sand-like powder. Place the cookie powder into a medium bowl, add the butter and mix together well.

2. Press the cookie mixture into a well oiled pie pan with the back of a spoon so that it is well compacted and evenly lining the whole pan. Bake for 10 minutes at 350 degrees fahrenheit.

3. Meanwhile, in a mixing bowl, combine all ingredients for the peanut butter filling and mix with a hand mixer until smooth and creamy.

4. In another bowl, mix the chocolate filling ingredients with a hand mixer until smooth and creamy.

5. Chilling the coconut milk will cause the water and the cream to separate. The layer of cream will float to the top of the can. Open the can and scoop out the firm cream layer; you will only need the cream. Discard the liquid or save it for another use. In a medium bowl, mix the coconut cream with a hand mixer for 3-5 minutes until light and fluffy, next add the vanilla and powdered sugar and mix for 30 seconds or so.

6. Once the pie crust has cooled, evenly add the layer of peanut butter filling with a spoon or spatula, next add the chocolate layer with a spoon or spatula. Top it off with the layer of coconut cream. Sprinkle with grated chocolate for garnish.

7. Chill in the fridge for at least an hour. This pie only lasted five minutes in my house.

Styling Sequins for NYE

Mon, 02 Jan 2012 21:06:00 -0500

Glam Rock Groupie by luxhippie featuring solestruck

I made this inspiration board for a contest that Solestruck is having for the best New Years Eve outfit.

When it comes to styling sequins on New Years Eve, it’s kinda tricky. How do you stand out in a crowd full of sequined beauties?? Better yet, how do you keep yourself from looking like a Vegas show girl?

Be original and don’t let the sequins overpower the outfit (I know this is easier said than done). Combine sequins with one of your favorite styles. I’m all about vintage, glam and I love the rocker look. For my NYE ensemble, I was going for Almost Famous meets Glam Rock. Where’s the tour bus at? I’m ready to hop on it! I’m not a groupie though…I’m a band-aide. ;-)

Sequin Dress: Vintage

Led Zeppelin Concert Tee: Vintage

Faux Fur Jacket: Lanvin for H&M

Necklace: Free People

Leg Jewelry: Rill Rill

One more thing for your enjoyment. This picture is actually from NYE 2011 (yes I wore the same coat and shoes and I’m ok with that ;-) ). A total candid shot. I had no idea it was taken until the next day when my friend posted it on Facebook. One of my favorite pics of all time. I think it really captures the NYE spirit. I feel like it could be an ad for shoes…or alcohol…pick your vice ;-)

Check out this Video for Solestruck’s Vintage...

Thu, 29 Dec 2011 17:49:00 -0500

Check out this Video for Solestruck’s Vintage Collection!!

If you didn’t know by now…I’m kind of obsessed with vintage. Not only is wearing essentially recycled clothing better for the environment, but it basically guarantees you wont catch anyone with the same outfit as you. ;-)

This video is for the ‘Nightrider’ lookbook I shot for the Solestruck Vintage Collection. A combination of Solestruck’s Vintage kicks, and threads pulled from some of the many amazing vintage clothing stores in Portland. This lookbook was shot at Oaks Amusement Park, which was closed for the season. We got the whole park to ourselves…making it pretty much the funnest shoot of all time.

Amazing shoes, amazing people, carnival rides, roller-skating, impeccable styling and vintage fabulousness! What more could you ask for?

Check www.solestruck.com next week for the release of the Night Rider lookbook- vintage fashion at its finest.

My Cameo on Solestruck!

Wed, 28 Dec 2011 10:00:00 -0500

It’s wonderful when you get to model for a company/store that you truly love. Solestruck is my absolute favorite shoe store in the world! The people that work there are fabulous, they know their shit, they are obsessed with shoes like me; they are seriously awesome. :)

The amount of awe-inspiring shoes that Solestruck carries is almost disgusting, and it seems like every day they get even more unbelievable pairs…checking their site for new shoes is kind of an addiction of mine…an addiction that leaves me broke, stylish, guilty and happy all at the same time. Here is a shot from one of the shoots I did recently for Solestruck…

Warning: This levitation maneuver should only be attempted while wearing Chloe Sevingy for Opening Ceremony, sneakers. They give you super human strength, plus, they are the most comfortable things I have ever put on my feet. They are old-school in a good way-Bringing back the late-ninties. I had a pair just like this in Junior High…and I did win best dressed at Evergreen Middle School….just sayin’….

Anyway, www.solestruck.com offers free shipping worldwide! Plus they are just plain good people. If you happen to be in Portland for any reason, they also have a flagship store here.

And a blog

Vegan Coconut Cashew Bon Bons

Sun, 25 Dec 2011 12:15:00 -0500

One of my favorite homemade Christmas candies are my grandma’s coconut bon bons. These are a lower calorie and vegan version. I like them even better! (sorry grandma!)

Although these are my favorite Christmas candy, it doesn’t have to be Christmas to make these amazing little balls of joy! I like to keep them in the freezer and sneak one out every now and then for a special treat. ;-)

Ingredients:

4 cups cashews (can use any type of nut you fancy, I have used walnuts before too and they turn out great)
1 ½ cup powdered sugar (or coconut sugar)
1- 14oz can coconut milk (regular, not light)
1 ½ cups shredded coconut (unsweetened)
1 teaspoon vanilla
2 cups semisweet chocolate chips

Directions:

1. Put the unopened can of coconut milk in the freezer for 45 minutes, or the refrigerator for a few hours. Chilling the coconut milk will cause the water and the cream to separate. The layer of cream will float to the top. Open the can and scoop out the firm cream layer; you will only need the cream.

2. Pulse the nuts in a food processor until you form a coarse, sand-like powder.

3. In medium bowl, combine the nuts, coconut cream, powdered sugar, shredded coconut and vanilla; mix well.

4. Form the mixture into heaping tablespoon-sized balls and place on a cookie sheet (should make about 30 balls). Place sheet in the freezer for a few hours. The coconut balls are easier to dip when they are frozen.

5. In a medium bowl, melt the chocolate chips. I do this by putting them in the microwave for 1-2 minutes.

6. Dip each coconut ball into the melted chocolate, making sure they are completely coated and place back on the cookie sheet. The chocolate should harden pretty quickly on the cold cookie sheet.

7. Refrigerate until serving. They are best served cold.

Raw Vegan Banana Coconut Cashew Cream Pie

Fri, 16 Dec 2011 11:31:00 -0500

I made this pie for Thanksgiving, and ended up eating the whole thing myself! It’s gluten-free, vegan, requires no baking and is very quick and easy to make. What could be better?! Just don’t eat the whole thing like I did. Sorry for the poor picture quality, my camera broke and all I had was my iphone camera :-/

p.s. If you don’t like bananas, this pie would also be good topped with mangos, fresh berries or just about any kind of fruit. The next time I make it I think I will use mangos.

Ingredients:

Crust:

1 3/4 cups raw pecans and/or walnuts. (I used a mixture of the two)

a pinch of salt

1 3/4 cups pitted dates

2 teaspoons of pure maple syrup

Coconut Cream Filling:

1 cup of raw cashews, soaked in water overnight

1 cup of coconut water (can also use canned coconut milk, but this technically makes it not raw anymore) I prefer to use coconut milk because its a creamier consistency.

3 tablespoons pure maple syrup

1 vanilla bean (you only need the seeds scraped from inside the bean pod) Save the pod for another use.

1 cup unsweetened coconut; shredded

3 ripe bananas, thinly sliced diagonally.

Directions:

1. To make the crust, pulse pecans, walnuts and salt in a food processor until coarsely chopped. Add the dates and maple syrup and continue processing until the dates are completely incorporated; about 30 seconds or so. The mixture should now be very moldable and easily shaped into a pie pan.

2. To make the cream filling: pulse the soaked and well drained cashews, coconut water (or coconut milk), maple syrup and vanilla bean until a smooth pudding-like consistency is achieved; around 5 minutes. Next, add 3/4 cups of the shredded coconut and continue mixing for another minute or so.

3. Pour the cream into the pie shell and spread it out evenly. Place the banana slices over the cream filling, starting on the outside and working inward. Sprinkle the remaining shredded coconut on top. You can serve immediately.

Butternut Squash Pasta Sauce

Fri, 09 Dec 2011 11:45:00 -0500

An interesting twist to traditional pasta sauce. Try this recipe while butternut squash is still in season. You won’t regret it!

Ingredients:

1 small butternut squash, (about 3 cups when cooked)
2 + 3 tablespoons olive oil

3 tablespoons + 1 ¾ cups water
½ red onion, chopped

4 cloves finely chopped garlic

1 medium red bell pepper, chopped

2 stalks, celery chopped

2 tablespoons natural sugar

4 tablespoons tomato paste

1/4-1/2 cup nutritional yeast (optional)
black pepper
1 teaspoon paprika

1 teaspoon red pepper flakes

sea salt

Whole wheat pasta

Steamed kale (optional)

vegan meatballs (optional)

Directions:

1. Cut butternut squash in half, remove seeds and place on a large baking sheet face down. Cook at 350 degrees Fahrenheit for 40 minutes or until tender. Remove skins; once cooked, the skins should be easily removed.

2. In a large skillet over medium heat, heat 2 tablespoons olive oil. Add onions, garlic and red pepper. Cook about 8 minutes, or until onions are translucent. Add a little bit of salt and 3 tablespoons of water about halfway through.

3. Add celery and cook until celery is tender. If at any time the veggies begin to stick to the pan, add a little more water.

3. Add 3 tablespoons olive oil, sugar, tomato paste, nutritional yeast, black pepper, paprika, red pepper flakes and 1 3/4 cups water; stir well.

4. Add the butternut squash, it should be soft enough so that it can be easily mashed. Use an immersion blender to puree all ingredients. If you don’t have one of these, then you can add all ingredients to a food processor or blender (more messy, but works).

5. Continue cooking for about 5 minutes, adjust salt to taste.

6. Eat over whole wheat pasta. I enjoyed mine with some steamed kale and vegan meatballs. Adding the nutritional yeast to this recipe is optional. I have made it both ways and prefer it with the nutritional yeast, which gives the sauce a cheesier flavor.

Total cook and prep time: 1 hour. Serves 4.

Heartwarming Red Cabbage Salad

Sun, 04 Dec 2011 11:05:00 -0500

This salad was inspired by a recipe from the blog 101cookbooks. The original recipe called for feta and parmesan cheese, which I omitted, and added superfirm tofu to make it vegan and I tweaked a few other ingredients. It turned out really good! Even better the next day.

Ingredients:

1/2 cup sunflower seeds
1 teaspoon natural cane sugar (or brown sugar)
salt to taste

2 tablespoons extra-virgin olive oil
1 red onion, diced
3 medium cloves garlic, minced

2 ounces extra firm tofu, cubed

1 pound head of red cabbage cut into thin ribbons

1 teaspoon dried rosemary
3 tablespoons golden raisins

3 tablespoons dried cherries

2 1/2 tablespoons balsamic vinegar

Directions:

1. In a large skillet over medium heat, roast the sunflower seeds until they are golden brown. Stir in the sugar and a few pinches of salt. Heat until the sugar dissolves and coats the seeds. Remove the seeds from heat immediately and spread them out on a plate.

2. In a large skillet over medium heat, heat olive oil. Add onions and heat for a few minutes. Add garlic, salt and tofu and continue to cook until onions are slightly translucent. Add cabbage and a few more pinches of salt, cook until the cabbage slightly softens. Add rosemary, raisins, cherries and vinegar, stir well while cooking for about another minute. Remove from heat and adjust salt to taste.

3. Serve topped with sunflower seeds.