Roasted Squash, Fennel, and Apple Soup

Ah, the holiday season is here. If you're thinking that this soup sounds like it would be great for Thanksgiving, you're correct - it was a huge hit at our non-turkey dinner last night. But it is so tasty that I would be apt to make it any time. Sweet, savory, and hearty, this soup takes a little bit of time but is easy to make. Enjoy it on a cold winter day...or any time you're in the mood for some really awesome soup.

Roasted Squash, Fennel, and Apple Soup (serves 8)

1 medium butternut squash
2 apples (I used fuji, use what you want)
2 fennel bulbs
1 yellow onion
6 cloves garlic
2 Tbls. vegan butter
2 sprigs each rosemary and thyme
~3 cups veggie broth (I used this recipe)
Salt and pepper, to taste
Parsley and chives, for garnish

Heat the oven to 375 F. Prepare the squash for peeling and chopping by slicing off each end, poking holes all over with a fork, and microwaving for 4 minutes.

While the squash is cooling prepare the rest of the veggies. Peel the apples and coarsely chop them along with the fennel and onion. Peel and smash the garlic.

Using a vegetable peeler or knife, peel the squash. Slice in half and scoop out the seeds (you don't need them for this recipe, but clean and roast them for a tasty snack if you want.) Chop into 1 inch cubes. Add to the veggie mix (I had to transfer everything to a large bowl for the next step.)

Melt the butter in the microwave and pour over the veggies. Sprinkle liberally with salt and pepper and mix using your hands.

Transfer to a large roasting pan and nestle in the rosemary and thyme.

Cover with foil and roast for an hour.

Remove the herbs and transfer to a blender (you may need to do this in multiple batches). Blend, adding veggie broth until the consistency is to your liking. I used 3 cups total but add more or less depending on how thick/thin you like your soup. Taste for salt and pepper, adjusting as needed.

Top with chopped parsley and chives for serving.

Citrus Grain Salad

Way back in the day I found a recipe for a salad with brussels sprouts, orange segments, red onion, and avocado. So. Tasty. My mom just told me she's making a similar salad to bring to our Thanksgiving, so it inspired me to use these flavors for my lunch this week. And on a completely unrelated note, we got as a gift some unique spice mixes, one of which is a "Coastal California Fennel Pollen Rub" with sugar, salt, orange peel, coriander, fennel, onion, garlic, paprika, and chiles. I've been waiting to use it for the perfect dish. And this seemed like it.

Citrus Grain Salad (serves 5)

1 1/4 cups any grains you want (I used quinoa, bulgar, and wheat berries) cooked according to package directions
1 head butter lettuce, washed and torn into small pieces
1 cup packed parsley leaves, chopped
1/2 cup diced red onion
1/3 cup sunflower seeds, lightly toasted
2 oranges, peeled and chopped
1 recipe feta cheese
1 avocado, diced
Juice of 1 lime
Juice of 1 lemon
2 Tbls. olive oil
2 Tbls. white wine vinegar
A healthy amount of the aforementioned spice mixture, or make your own with similar spices

Start pressing the tofu. Cook the grains according to package directions. While they are cooking, prepare the lettuce, parsley, onion, sunflower seeds, and oranges.

Then prepare the cheese.

Whisk together the citrus juices, olive oil, vinegar, and spices and set aside.

When the grains are done, cool and combine with the rest of the ingredients, except the avocado. Toss with dressing.

Add the avocado on top just before serving.

Oat Cornbread Breakfast Bake

Sundays are usually pancake mornings for us but I decided to switch things up a bit today. We had the first snow of the season last night (which sadly all melted today - but not before we had a chance to play in it, don't worry) so I was in the mood for something warm and hearty. This is super easy to make and is great to whip up for your snuggle buddy if you wake up and they're still sleeping.

Oat Cornbread Breakfast Bake (serves 2)

1/3 cup oats
1/3 cup cornmeal
1/2 tsp. baking powder
Pinch of salt
Pinch of nutmeg
2 Tbls. pure maple syrup
3 Tbls. almond milk
1/4 cup plain unsweetened non-dairy yogurt
2 Tbls. dried cranberries
2 Tbls. coconut
2 Tbls. chopped walnuts
Brown sugar (for sprinkling)

Preheat the oven to 375 F. In a medium bowl combine the oats, cornmeal, baking powder, salt, and nutmeg.

Add in the maple syrup, almond milk, and yogurt.

Stir in the walnuts, cranberries, and coconut and spread into a small greased baking pan. Sprinkle brown sugar on top.

Sorry I forgot a picture of this step :(

Bake for 30 minutes. In the last few minutes, turn the oven up to 400 F to really caramelize the top. Dig in!

Chocolate Chip Cookie Covered Oreos

Hold up. If the title of this post sounds too good to be true...well it's not. A few weeks ago one of Aaron's students (who came up with Cookie Tuesdays for their class, a weekly holiday which pretty much explains itself) suggested that we make Oreos surrounded by a chocolate chip cookie. I was all set to make them a few days later but between a family emergency and the saga of my finger (check out posts from the recent weeks if you want recipes that are easy to make with only one functional hand) it didn't happen until now. They were worth the wait. Get ready for the deliciousness.

Chocolate Chip Cookie Covered Oreos (makes 14)

4 Tbls. vegan butter, softened
1/3 cup applesauce (about one of the individual cups)
1 Tbls. almond milk
1 tsp. vanilla extract
3/4 cup sugar
1 1/2 cups flour, plus more for rolling out the dough
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 Tbls. corn starch
1/2 cup mini chocolate chips (Enjoy Life makes a great vegan one that is also soy-free)
14 Oreo cookies

*You will also need a glass or round cookie cutter that is about 4" in diameter. Stadium cups work well.

Combine the softened butter, applesauce, almond milk, vanilla, and sugar in a large bowl and beat until well-mixed.

In a separate bowl combine the flour, salt, baking soda, baking powder, and corn starch.

Gradually beat the flour mixture into the wet mixture until just combined, being careful not to over-mix.

Stir in the chocolate chips.

Refrigerate for at least an hour until the dough is super firm. It will be difficult to work with if it is too warm so pop it in the freezer if you're worried about time.

When the dough is ready, preheat the oven to 375 F and prepare a baking sheet covered with parchment paper. Flour your work surface and your rolling pin really well. Roll out the dough until it is as thin as the chocolate chips. Ie the chocolate chips should be level with the dough, they shouldn't be "sunk" into it or sticking out of it. Using your cookie cutter or glass, cut out a circle of dough and place on the baking sheet.

Repeat until you have used all or most of the dough. I was able to make 14 of them.

Next, place an Oreo in the middle of each circle of dough and fold it up, pinching to cover completely.

Turn it over so the seam side is down and repeat with the rest of the dough and Oreos.

Bake for 16-18 minutes until just golden brown on top.

Cool on a wire rack if you have patience but otherwise, just dig in.

Peanut Tofu

While Aaron is not a vegan he is mostly vegetarian and he takes tofu in his lunch every day to work (he used to take animals). He was on a business trip this weekend so I prepared his tofu for the week and had to refrain from eating it all myself. Peanut butter makes everything better and this tofu is no exception. So eat up!

Peanut Tofu (makes 4-5 servings)

1 package extra firm tofu
1/2 cup creamy peanut butter
1 Tbls. brown miso
2 Tbls. Bragg's liquid aminos (or soy sauce, or tamari)
2 Tbls. mirin
2 Tbls. rice vinegar
1 Tbls. brown sugar
1 Tbls. shredded coconut
2 Tbls. peanut oil
Siracha (optional)

Start by pressing the tofu. Make the sauce by melting the peanut butter and then whisking in everything else, except the peanut oil.

When the tofu is almost done pressing heat the oil in a large pan. Chop the tofu and sauté until it is as crispy as you like it.

In the last few minutes of cooking, add the sauce. Add some veggies and rice for a complete meal. Yummy!

All-Purpose Sauté Sauce

If I don't have anything in particular planned for dinner (and my chef of a husband isn't cooking me one of his fantastic meals that I keep asking him to blog about) I'll typically just sauté up whatever random veggies are in the fridge with rice and beans. Or some variation of that...Anyways, this sauce has been my go-to for seasoning lately and while I usually just mix things in until they "taste good," this time I actually measured out proportions so I could blog about it. Adjust the proportions to your liking - all of the flavor profiles are in there so it will be yummy no matter what!

All-Purpose Sauté Sauce (makes enough for 2-3 cups of whatever you're cooking - veggies, beans, etc.)

1/2 Tbls. miso (I like red)
1 1/2 Tbls. rice vinegar
1 1/2 Tbls. Bragg's liquid aminos (or soy sauce or tamari)
A large splash of mirin
Siracha (optional)
1 Tbls. nutritional yeast

In a small bowl mix the miso and vinegar until the miso dissolves.

 Next, mix in the rest of the ingredients except for the nutritional yeast.

About 2 minutes before whatever you're cooking is done, add the sauce. In the last 30 seconds of cooking, add the nutritional yeast.

Sorry the picture is so bad...if you're wondering that is kale, cauliflower, broccoli, and edamame.

That's. It.

Pesto Grain Salad

Aaron and I had some friends over a couple weeks ago and made this pesto over pasta - which all of us were big fans of. It was a busy weekend and my finger was still on the mend (update: It's functional now) so I made a double batch of the pesto to use in my lunch. This dish is kind of nostalgic for me because pesto over rice was one of my favorite quick meals in high school. People typically think of pesto as being for pasta and *maybe* bread products like bruschetta or pizza but I say do what you makes you happy and put your pesto on whatever food (or spoon) you want!

Pesto Grain Salad (makes 5 servings)

1 recipe spinach basil pesto
1 1/4 cup any grains you want, cooked according to package directions (I used a mixture of rice and spelt. You can easily make this gluten free depending on what grains you use.)
~3 cups chopped kale
1/2 any onion, chopped
2 cans navy beans, drained and rinsed
2 Tbls. canola oil
Salt and pepper.

Start cooking your grains. While they are cooking, chop the kale and onion. Heat the oil over medium heat in a large pan and sauté the kale and onion until they are cooked as much as you want. Season with salt and pepper.

While the kale and onions are cooking, make the pesto.

When everything is done combine the grains, veggies, beans, and pesto in a large bowl. And you're done!