WEEKLY RECIPE CLUB - SWEET POTATO AU GRATIN

It's getting close to Thanksgiving and I'm definitely going to be having this dish on the table! Most of the dishes I make are based on the veggies I get from my local CSA. This one was so yummy my son licked the plate. That's always a good sign!

 

What you need:

 

3 to 4 sweet potatoes

3-4 red potatoes (Or whatever you have in the fridge)

1 can of coconut milk

¼ cup of nutritional yeast

3 tablespoons of flour

1 large clove of garlic

salt and pepper to taste

nutmeg and breadcrumbs optional.

 

The first time I made this I also used turnips because I had so many of them in the fridge. This turned out quite well and I'm sure it would be delish either way!

SWEET POTATO 3.JPG

 

Preparation:

 

Preheat the over to 375 degrees.

Grease pie dish with coconut oil.

Slice potatoes and turnips if using thin and even.

Take the rest of the ingredients and put in a blender and blend until smooth. If you don't have a blender mince the garlic and mix ingredients with a whisk until smooth.

Start layering the potatoes in a circular fashion. When your halfway through pour half of the liquid over the potatoes, let settle and continue to layer. Pour the rest of the liquid on the top.

I sprinkled a little nutmeg on the top, this is optional. Some people also like to sprinkle breadcrumbs on top. I left this out and it was quite tasty!

 

Bake for 30 minutes covered and then thirty minutes uncovered.

I really hope that you enjoy this recipe! Please let me know what you think.

Take care of you,

Tina

WEEKLY RECIPE CLUB - STUFFED ACORN SQUASH

STUFFED ACORN SQUASH

 

PREHEAT OVEN TO 375

WHATS NEEDED:

Two acorn squash, ends cut off, seeds removed, and then cut in half to make four circles.

FILLING:

1 tablespoon of extra virgin olive oil

1 med onion

1 pepper any color

2 cloves of garlic

1 can of diced tomatoes

Dash of liquid smoke(optional)

1 tablespoon of chili powder

½ cup of vegan sausage crumbles (also optional)

½ cup of vegan cheese

2 cups of cooked brown rice(cook in veggie stock)

Heat olive oil in skillet and add onion cook for a few minutes then add pepper. Cook for another minute add garlic. Cook for another few minutes and add tomatoes, drained,  and sausage crumbles. Add chili powder, liquid smoke,  and cook until veggies are all tender. If dry add a little water. Add rice and cheese. Heat through.

Put the four rounds on parchment paper or greased foil. Fill the centers with filling. Bake covered with foil for 35-40 minutes. As you can see I did not cover these and the rice got a little crunchy, my only complaint from testers. Squash is done when you stick a fork or toothpick in the squash and it goes in with ease.

This dish was loved by even my child who likes nothing...bonus!!!!

Let me know what you think!

 

Take care of you,

Tina

WEEKLY RECIPE CLUB - BUDDHA BOWL

Buddha Bowl

What I love about this dish is how many different variations you can create and how easy it is to prepare and it's very satisfying!

You can either use brown rice or quinoa as your base. I used cilantro lime brown rice(recipe below)

Choice of salsa

Avocado

Spinach

Fresh tomatoes

Wedge of lime

You can try to mix any of these ingredients below. This can be great for kids because it adds an element of fun and choice. When its their creation they are more likely to eat it!

 

Plain Brown rice

Other types of greens

Any of your favorite beans

Olives

Guacamole

Vegan sour cream

Fresh peppers sweet or hot

Onions

Corn

 

For a Greek twist:

 

Quinoa

Olives

Spinach

Tomatoes

Cucumbers

Avocado

Either a Greek dressing or I love a balsamic vinaigrette.

 

The best thing is there are no rules, have fun with it!

 

Cilantro lime rice

 

Cook 2 cups of brown rice according to directions. Cook in vegetable broth.

Add the juice of half of a lime and if needed adjust to your liking.

Add ¼ to ½ cup of fresh cilantro.

I love cilantro so I would start small, taste, and continue to add if needed.

 

That is it, super easy. Cook some brown rice and quinoa at the beginning of the week to use for dinners and lunch to make your preparation time lightning fast!