1 pound butternut squash (you can buy it already cubed at Costco and grocery stores – it’s a lot easier this way)
1/4 cup olive oil
1/2 teaspoon salt
2 Tablespoons white wine vinegar
2 teaspoons agave nectar or pure maple syrup
1 teaspoon Dijon mustard
1 1/2 teaspoons ginger, finely minced
1 clove finely minced garlic
8 ounces kale, stems removed and torn into bite sized pieces (about 8 cups)
1 1/2 cups cooked brown (or any color really) lentils
Preheat oven to 425.
Line a cookie sheet with parchment paper. Spread the squash out on a single layer and drizzle with 1 tablespoon olive oil. The single layer is important because you want the squash to roast. If it’s too overcrowded it will steam the squash and make it mushy. Sprinkle with 1/4 teaspoon salt and toss with your hands to coat.
Put in the oven for about 25 minutes turning the cookie sheet 1/2 way thru. You want it to be a little brown on the outside and tender on the inside. Remove from oven and cool.
Stir together vinegar, agave or syrup, mustard, ginger, garlic and remaining 1/4 teaspoon salt. While stirring, drizzle the remaining olive oil slowly into the dressing.
In a large bowl add kale, drizzle in the dressing and toss it around to coat. Add the cooled squash and lentils and toss a little bit. Taste for seasoning and serve!
An easy, delicious vegan stew (but you don’t have to tell anyone it’s vegan!). Serve with a green salad and crunchy whole grain bread.
• 2 tablespoons vegetable oil
• 2 1/2 cups chopped onions
• 5 teaspoons curry powder
• 6 cups small cauliflower florets (from 1 medium head)
• 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
• 2 10-ounce cans diced tomatoes with green chiles
• 1 Bunch Kale cleaned and ripped into small pieces
• 1 14-ounce can unsweetened coconut milk*
• 1/2 cup chopped fresh cilantro
Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Enjoy!
I am giving you our vegan version of an amazing Anthony Boudain recipe. Feel free to replace the vegetable stock with any other and the olive oil with butter. Either way, this is a delicious, easy to make healthy soup. Enjoy!
Makes 4 servings
1/3 cup Olive Oil
1 Small Onion thinly sliced
12 oz. Button Mushrooms
4 Cups Vegetable Stock or Broth
1 Sprig of Flat Leaf Parsley
2 oz. High quality Sherry (really it makes a difference)
In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat and add the onion. Cook until the onions is soft and translucent, then add the mushrooms and the remaining olive oil. Let the mixture sweat for 8 minutes, taking care that the onion doesn’t take on any brown color. Stir in the vegetable stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup cool for a few minutes and either puree(very carefully) in a blender or a cuisinart or my favorite tool…..the hand mixer.
When blended, return the mix to the stove, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well and ENJOY the deliciously grandness of it all!