Baked Butternut Squash Chips
January 27, 2018
• 1-large butternut squash
• Extra virgin olive oil
• Fresh or ground sage
• Fresh or ground rosemary
• Fresh or ground basil
• Grated parmesan cheese
1. Cut off the top of the squash and remove the peel
2. Slice the squash into thin chip like pieces using a mandolin or a knife. They should be about 1/8 inch thick
3. Boil a small pot of water. Place the chips in the boiling water for about 5-10 minutes
4. Preheat oven to 375 degrees
5. Pat chips dry with paper towel
6. Line 2 baking sheets with parchment paper
7. Spread the chips on the parchment paper
8. Coat the chips with extra virgin olive oil
9. Season with sage, rosemary, parmesan cheese, salt, and pepper
10. Bake in the oven for 10-20 minutes depending on your oven
11. Remove from oven when crispy and add additional seasonings, as desired
12. Serve immediately and store leftovers in an sealed container
Vegan Vegetable Soup
January 6, 2018
This delicious vegan vegetable soup is a excellent way to add volume and bulk to meals, without consuming a bunch of extra calories. Plus…it’s versatile and highly nutritious. Enjoy!
• 2 Tbsp olive oil
• 1 large shallot, peeled and thinly sliced
• 2 cloves garlic, minced
• 32oz. carton of vegetable broth. Buy an extra carton of broth in case you need extra.
• 1/2 of a red onion, diced
• 3 celery stalks, diced
• 3 medium carrots, diced
• 1 small head of broccoli, broken into florets
• 1 cup chopped tomatoes
• 2 cups spinach, de-stemmed and torn in pieces
• 6 stalks of asparagus
• 1 cup purple cabbage, chopped
• a handful of pea pods, any type, halved if large
• several mushrooms, sliced
• 1 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper, or to taste (optional)
• fine-grain sea salt and black pepper, to taste
1. Heat olive oil in pan. Gently sauté the shallot and garlic for a few minutes until softened.
2. Add the broth to the pan, along with the onion, celery, carrots, broccoli, tomatoes, and asparagus. Sauté for several minutes until vegetables are soft. Add the pea pods, purple cabbage, and mushrooms. Sauté a few minutes longer.
3. Add turmeric, cinnamon, cayenne pepper, salt, and pepper.
4. Add any extra water or broth if too much evaporates.
5. Pour into bowls and serve.
Recipe produces 6-8 servings
Vegan Queso Dip
September 24, 2017
It’s game day, and who doesn’t love sitting in front of the TV, eating a big plate of nachos, while watching your favorite team attempt a victory? I know I love eating nachos, but what I don’t love is eating excessive calories and experiencing intestinal discomfort that sometimes happens from traditional nacho recipes containing large amounts of meat and cheese. I’m not vegan, but I wanted to create a vegan queso dip for my clients who are vegan, while also providing alternatives for anyone else who wants to “lighten up” their snacks or “think outside the box” from their traditional cuisine. This queso dip is not only delicious, but also versatile. If you’ve never tried vegan food, your first bite of this queso dip may taste a bit different, as vegan queso will have a slighter sweeter taste compared to dairy varieties. Different doesn’t necessarily mean bad or unappetizing…just interesting and unique. I hope you enjoy this queso dip and that you’re inspired to explore more vegan options in your diet.
• 1 ½ cups raw salted cashews
• ½ cup + 1 Tablespoon tapioca flour
• 2/3 cup nutritional yeast
• 2 ½ cups unsweetened cashew or almond milk
• 3 Tablespoons avocado oil
• 1/3 cup lemon juice
• 4 Tablespoons pickle juice
• 1 Tablespoon white miso paste
• 2 1/2 teaspoons paprika
• 3 teaspoons onion powder
• 2 ½ teaspoons ground turmeric
• 2 tablespoons garlic powder
• 1 teaspoon ground sea salt
• 5-6 drops of stevia glycerite. May add more if prefer a sweeter taste
• 1-4.5oz can of mild green chilies
• 1-10oz can of mild Rotel
• Dash of cayenne pepper if you desire a spicier queso dip
• Fresh cilantro for garnish
1. Fill a medium sized saucepan with water. Bring the water to a boil on the stove over medium heat. Add in the cashews and cook for 10-15 minutes or until softened. To avoid cooking the cashews they can be soaked in water overnight.
2. While the cashews are cooking, add the remaining ingredients (minus the green chilies, Rotel, and cilantro) to a high-powered blender.
3. Drain the cooked cashews in a strainer to remove excess fluid
4. Add the cashews to the blender. Blend the queso on high for about 1 minute. It’s normal for the queso to look watery at this point.
5. Add the queso to a large saucepan or small stockpot and place on the stove over medium heat. Heat queso throughout while stirring regularly to avoid burning. The queso will go from watery to a clumpy appearance, and then smooth. When the queso resembles the look of cheese sauce, you will be finished.
6. Stir in the green chilies and the Rotel. Place queso on tortilla chips and serve immediately. Garnish with fresh cilantro, a dash of cayenne pepper, or any other desired toppings.
7. The remaining queso can be stored in a jar and kept in the fridge for up to a week. It reheats well and tastes great on potatoes and other vegetables.
8. If you desire a sweeter taste, you can add a few more drops of stevia glycerite. Some people also prefer to add more salt to the recipe.