Acorn Squash Soup

2 acorns, sliced in half and seeds removed
2 tbsp. olive oil
1 carrots, chopped
1 large granny smith apple, cored and chopped
1/2 yellow onion, chopped
1 tsp. kosher salt
1/2 tsp. dried ginger
1/4 tsp. dried sage
1/8 tsp. cayenne pepper
dash of cinnamon, nutmeg, clove, and coriander.
3 cups water
1 vegetable bouillon cube

Preheat oven to 450 degrees.

Line baking sheet with aluminum foil or parchment paper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45 minutes or until flesh is tender and skin is starting to turn golden brown. Remove from oven and cool. Scoop out the flesh and discard skin.

In a large pot, heat olive oil over medium-high heat. Add carrots, apple, and onions and sauté until tender, about 10 minutes. Once tender, add salt, seasonings, squash and vegetable bullion cube. Stir well and bring to a boil. Reduce heat and simmer for 20 minutes.

Remove pot from heat and puree mixture with a food processor.

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Quick Meal Idea: Garlic “Chicken” Melt with Roasted Potatoes

Chicken Sandwich

2 Gardein Chicken Scaloppini breasts
2 rolls (I used pizza dough)
1/2 teaspoon garlic powder
1 tablespoon olive oil
Fresh basil

Roasted Potatoes
4 potatoes
1 tablespoon olive oil
1 teaspoon rosemary
1 teaspoon thyme
salt and pepper

Pre-heat oven to 450. Cut potatoes into cubes, toss into a baking pan, season with the spices and put into the oven with a lid. After 20 minutes, take off the lid and cook for an additional 30 minutes.

Pre-heat olive oil in a pan and cook the chicken. Cut rolls in half and fry slightly in the same pan and sprinkle with garlic powder.

Place chicken in a pan and put Daiya cheese on top. Bake at 450 for 5-10 minutes and put fresh basil on top.

Place on rolls and eat!

Friends Over For Dinner = Amazing Vegan Dinner Party Recipes!

Pecan Crusted Eggplant with Cashew Cream Sauce, Roasted Garlic Mashed Potatoes, and Roasted Asparagus and Carrots

Pecan Crusted Eggplant with Cashew Cream Sauce, Roasted Garlic Mashed Potatoes, and Roasted Asparagus and Carrots

Cashew cream sauce

1 cup non-dairy milk
2/4 cup cashews
1 tbs Dijon mustard
1 clove garlic
1/2 tbs lemon juice
1 tbs olive oil
splash white wine vinegar
2 tbs parsley
salt and pepper

Process cashews and milk in food processor until smooth. Cut garlic and sauté in olive oil for 2 minutes. Add the cashew cream and mustard. Bring to a boil and simmer for 4 minutes. Add remaining ingredients and set aside.

Pecan crusted eggplant

2 baby eggplants
1/4 cup pecans
3 tbs bread crumbs
2 tbs rosemary
salt and pepper

Peel and slice the eggplant so it resembles steak and set aside.

Add pecans, bread crumbs, rosemary, salt and pepper to food processor and blend until fine crumbs.

Dredge the eggplant in the cashew cream and then the bread crumbs. Fry in olive oil on medium heat until eggplant is a bit mushy and the breading is a golden brown.

Asparagus and Carrots

1/4 Cup raw almonds
1 Tbs garlic powder
1/2 tsp cayenne pepper
1 lb Asparagus Spears, bottoms trimmed
3-4 Carrots, peeled
2 tsp Olive Oil (or any kind you like)
Fresh Zest and juice of 1/2 Orange

Preheat oven to 450 degrees.

Process almond until they break to small pieces. Julienne carrots so it resembles the same size as the asparagus. In baking sheet, add carrots and asparagus and coat with the olive oil, half the almonds, and seasonings. Add remaining almonds, orange zest, and sprinkle with orange juice.

Bake for 20 minutes or longer.

Roasted Garlic Mashed Potatoes

5 lb bag of potatoes
1 bulb of garlic
1 tbs garlic powder
1/2 cup margarine
1/2 non-dairy milk
1 tbs parsley
salt and pepper

Peel and dice potatoes and add to a big pot of salted water. Put garlic bulb in aluminum foil and drizzle with oil oil. Close foil around bulb and bake for an hour. Mash potatoes and garlic. Add the margarine, non-dairy milk, parsley, salt and pepper.