Lemon-Parmesan Spaghetti Squash with Shiitake Mushrooms

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Serves: 4

-1 large spaghetti squash

-16 oz fresh shiitake mushrooms (or any other mushrooms you prefer)

-1/2 cup parmesan cheese

-1 tablespoon olive oil

-Zest of 1 large lemon

-2 scallions, chopped

-4 cloves garlic, minced

-1 tsp salt

-1 tsp freshly ground black pepper

Cut the spaghetti squash in half. Remove the seeds. Place face-up in the microwave with a wet paper towel covering the tops of them. Cook in the microwave on 5-minute cooking intervals to see if it needs more cooking. The inside of the squash should not be completely mushy, but you should be able to poke your finger in the spaghetti squash easily. Remove from the microwave and set aside.

In a large pan, add the olive oil and mushrooms. Cook until mushrooms are tender, then add the chopped scallions, garlic, zest of 1 lemon, and salt and pepper. Scoop out the spaghetti squash and add to the pan, stirring frequently to evenly distribute ingredients. Add in 1/2 cup of parmesan cheese, taste for seasoning, and serve! Garnish with more lemon zest and cheese if desired.

 

 

Vegan/Gluten Free Fennel and Celeriac Soup

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Ingredients:

-1 fennel bulb, thinly sliced (save the fronds for garnish)

-2 celeriac (also known as celery root), skinned and diced

-2 sweet potatoes, skinned and diced

-1/4 cup onion, chopped

-3 gloves garlic, minced

-1 tablespoon coconut oil

-7 cups vegetable broth (or chicken broth, bone broth, whatever you prefer)

-salt and pepper to taste

In a large pot, add the coconut oil and onions. Once translucent, add the fennel, celeriac, and sweet potatoes until cooked through. You can use some of the broth to help the cooking process. Add the garlic right before shutting off the stove. Let cool slightly, then transfer the vegetables to a food processor or blender, and blend until smooth, adding water or broth to the mixture to help the process along. Return the mixture back into the pot, adding the rest of the broth. Let simmer on low for about 30 minutes, and add salt and pepper to your liking. Enjoy!

Hearty Tortellini and Vegetable Soup

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Today was a rainy, cool fall day. A hearty soup seemed like the perfect meal to make for dinner. I love soup, but sometimes find that they lack texture and flavor. This soup is packed full of different textures and salty, sweet, acidic, and creamy flavors. Perfect for a cool fall or winter night!

Ingredients:

-2 cups uncooked tortellini (I used spinach and cheese)

-2 large carrots, finely chopped (about 1.5 cups)

-1 red onion, finely chopped

-2 cups baby bella mushrooms, finely chopped, or 1, 8 oz can sliced mushrooms

-2, 28 oz can crushed tomatoes

-3 cups vegetable stock

-handful of basil, roughly chopped

-4 cups fresh spinach

-4 cloves garlic, minced

-1 tablespoon italian seasoning

-1 teaspoon garlic powder

-1 teaspoon red pepper flakes (or to taste)

-1 teaspoon salt (or to taste)

-2 tablespoons olive oil

-Fresh parmesan for garnish

In a large soup pot, heat olive oil on medium-low heat. Add carrots, onion, and mushrooms. Saute until the vegetables are fork tender. Add garlic and fresh basil and saute for one more minute. Add cans of crushed tomatoes, vegetable stock, and seasonings. Simmer for 30 minutes until flavors meld. Turn heat up to medium-high heat and when it comes to a boil, add the tortellini and fresh spinach. Cook until tortellini is cooked and taste for seasoning; adjusting if needed. Top with a spoonful of fresh parmesan if desired. Enjoy!

Roasted Beet Salad with Goat Cheese & Honey Dijon Dressing

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Ingredients:

-3 large beets; peeled

-1, 4 oz package of honey goat cheese (or plain goat cheese)

-2 tablespoons dijon mustard

-3 tablespoons extra virgin olive oil

-1 tablespoon honey

-Salt & pepper to taste

Preheat oven to 375 degrees. Peel the beets and wrap them in aluminum foil, drizzled with a little bit of olive oil. I put mine on a sheet pan so that the liquid stays contained. Cook for about 1 and a half hours, or until beets are fork tender. Let cool slightly, and cut into bite sized pieces. Crumble the goat cheese on top.

In a mixing bowl, whisk together the dijon mustard, olive oil, and honey. Add salt and pepper to taste. Drizzle on top of the beets and goat cheese. Serve warm or room temperature, & enjoy!

Flavorful and Healthy Vegan Cheese Sauce

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Yield: ~4 cups of cheese sauce

Ingredients:

-2 cups peeled and diced potatoes

-2 cups diced carrots

-1/2 cup-3/4 cup nutritional yeast, based on your preference

-3 cloves garlic

-1 tsp salt

-1 tsp paprika

-1 tsp onion powder

This recipe is so super simple and the cheese sauce can be used in a variety of meals. Since the yield is so big, I used this cheese sauce on top of nachos & then on whole wheat pasta (as pictured). Simply boil the potatoes and carrots in a pot of water until fall-apart tender, and add the ingredients into a blender or food processor. Reserve some of the starchy water to add to the mixture to get it to a cheese-sauce consistency (about 1/2 cup). Taste for salt and seasonings, and serve however you’d like! It can also be used as a cheese dip with veggies or chips, a cheese sauce for quesadillas, or any other thing you can think of. Enjoy!