“Cheesy” Kale Casserole (Great for Thanksgiving!)

Hello all,

Yesterday we discussed why I think it is important to leave turkeys off of our tables (on Thanksgiving and always).  You may be wondering what to make for your holiday meal instead.

This was one of the many recipes that we made during our cooking class last week and it is incredibly delicious.  Plus, it is comforting, warm and perfect for this time of year with its’ main ingredient being pumpkin.

I hope that you will give it a try and let me know what you think.

*This recipe has been modified from Fresh Creations.  For more information, check out @freshcreationssd on Instagram.

“Cheesy” Kale Casserole

(4 servings)

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Ingredients:

  • 2 1/2 lbs Pureed Pumpkin (*we used organic, pureed pumpkin from cans instead of whole pumpkins. The directions below are for the canned option)
  • 1 Yellow Onion (small dice)
  • 3 Garlic Cloves (minced)
  • 1 can Organic Coconut Milk (15 oz can)
  • 2 cups Kale Leaves (removed from stem and leaves cut thin)
  • 1 tbsp Fresh Sage (minced)
  • 1/4 cup Nutritional Yeast
  • 2 tbsp Extra Virgin Olive Oil
  • 1 1/3 tbsp Bread Crumbs (*we used gluten free)
  • 1 Bag of Macaroni (*again we used gluten free)
  • Salt and pepper to taste

Directions:

  1. In an extra large sauce pan or skillet, heat oil over medium heat and cook onions for 5 minutes, stirring occasionally. Add minced garlic and sage and continue cooking until onions are carmelized.
  2. While onions are carmelizing, cook pasta of choice using directions on package. Strain and set aside.
  3. Add pureed pumpkin, coconut milk and nutritional yeast to carmelized onion sage and garlic mixture. Stir/mix together. Cook 4 minutes.
  4. Add shredded kale leaves, stir everything together and let it simmer for 5 minutes. Season with salt and pepper to taste.
  5. Combine pasta with pumpkin and kale mixture.
  6. Scoop into individual ramekins or a 9×9 baking dish. Top with bread crumbs of choice. Bake for 10 minutes or until bread crumbs are golden brown.
  7. Garnish with green onion or chili pepper flakes (you can also add some tempeh bacon).

 

I truly hope that you enjoy this recipe!  Please remember that it is absolutely possible to have an amazing, and satisfying, holiday meal without consuming animal products ❤

 

 

 

One of the easiest dinner recipes ever!

Hello everyone,

It has definitely turned into Fall in Southern California, and the temperature has started dropping in the evenings.  I am craving nothing but warm, comfort foods for dinner and this is one of our favorites.  I am not sure that there are many healthy, dinner recipes out there that are this easy.

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Baked Stuffed Sweet Potato (serves 2)

Ingredients:

*2 medium-sized sweet potatoes

*3/4 can of black beans

*Your choice of veggies (we prefer cherry tomatoes, carrots, spinach, bell pepper, zucchini, red onion)

*Optional: salsa, guacamole or vegan butter

Directions:

  1. Preheat the oven to 400 degrees.
  2. Poke holes in your sweet potatoes with a fork.
  3. Cook sweet potatoes until they are soft, all the way through (approximately 45 minutes).
  4. In the meantime, chop and saute your vegetables and black beans.
  5. When the sweet potatoes have finished cooking, pull them out of the oven.  Slice them open (length wise) and mash the insides with a fork.
  6. Add your veggies, black beans, salsa and guacamole.
  7. Enjoy!

*I will sometimes add guacamole, salsa or vegan butter to the sweet potato before piling on my veggies.  This helps take away from the dryness of the sweet potato.

 

 

 

Asparagus with a Twist

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I don’t know about you all but as much as I love vegetables, sometimes I can get a bit bored with the same ol’ meals. Here is a slight twist on asparagus and it only takes 3 ingredients (okay, five if you count salt and pepper)!! 🙂

Ingredients:

-half bunch of asparagus

-bread crumbs (I used gluten free)

-Vegenaise (or other vegan mayonnaise)

-salt and pepper (to taste)

Directions:

  1.  Preheat oven to 425 degrees.
  2. Wash and dry asparagus. Cut the ends off.
  3. Take a spoonful of Vegenaise and spread it on a flat surface (plate, cutting board, etc.)
  4. Pour some bread crumbs on a separate plate or paper towel.
  5. Roll each asparagus in the Vegenaise, followed by the bread crumbs. Be sure to cover the entire surface.
  6. Place the asparagus on a greased baking sheet. Season with salt and pepper (if desired).
  7. Bake for 9-11 minutes.
  8. Serve warm and enjoy!!!

 

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Creamy-avocado potato salad

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This is by far one of my all time favorite recipes!! I love the simplicity of it; yet, it is extremely delicious and comforting. It can be a side dish or add some protein for a full entree.

**I cannot take credit for this recipe. It is from the phenomenal, and highly recommended, cookbook Oh She Glows.

Serves 3, prep time: 25 minutes, cook time: 30-35 minutes.

Ingredients:

-1 1/2 to 2 pounds yellow potatoes, chopped into 1/2 inch cubes

-3 teaspoons extra-virgin olive oil

-1/2 teaspoon fine-grain seat salt

-1/4 teaspoon freshly ground black pepper

-1 bunch asparagus, woody ends broken off, stalks chopped into 1-inch pieces

-1/2 cup chopped green onions

For the dressing:

-1/2 cup avocado

-2 tablespoons minced fresh dill

-4 teaspoons fresh lemon juice

-1 green onion, roughly chopped

-1/4 teaspoon fine-grain sea salt, or to taste, plus more for serving

-Freshly ground black pepper

Directions:

1. Preheat the oven to 425 degrees F. Line two rimmed baking sheets with parchment paper.

2. Spread the potatoes in an even layer on one of the prepared baking sheets and drizzle them with 1 1/2 teaspoons of the oil. Season with salt and pepper. Spread the asparagus on the second baking sheet and drizzle with the remaining 1 1/2 teaspoons oil. Season with the remaining salt and pepper.

3. Roast the potatoes for 15 minutes, flip them, and roast for 15 to 20 minutes more, until golden and fork tender. During the last 15 minutes of roasting the potatoes, place the asparagus in the oven and roast for 9 to 12 minutes, until tender. Transfer the roasted potatoes and asparagus to a large bowl and stir in the green onions.

4. Make the Dressing: In a mini food processor, combine the avocado, dill, lemon juice, green onion, salt, pepper, to taste, and 1/4 cup water and process until smooth.

5. Add the dressing to the bowl with the potatoes and asparagus and stir until combined. Season with salt and pepper to taste and serve immediately. The salad is also good chilled and will keep in an airtight container in the refrigerator for a couple of days.