Curried Cashew Squash Soup

Serves 6
Prep time: 30 minutes
Cook time: 1 hr 15 minutes

INGREDIENTS

•  1 Tbsp coconut oil
•  1 large yellow onion
•  1 carrot chopped
•   1/2 cup raw cashews
•  1 tart, green apple
•  1 medium butternut squash
•  1 medium acorn squash
•  2 cups vegetable or chicken broth
•  1 cup coconut milk (low-fat)
•  1 Tbsp (3 teaspoons) powdered turmeric (add 1 teaspoon at a time to taste, not all turmeric powders are equal)
•   1 Tbsp (3 teaspoons) curry powder (add 1 teaspoon at a time to taste, not all curry powders are equal)
•  1 tsp ground cinnamon
•  Salt + pepper to taste

ROASTING YOUR SQUASH:

1.)   Preheat oven to 400 degrees F
2.)   Cut butternut and acorn squash in half and scrape out the seeds
3.)   Brush the tops of the squash with oil and place them on a baking pan
4.)   Bake the squash for 45 minutes- 1 hour until tender

INSTRUCTIONS: 

1.)   Heat coconut oil in a large pot over medium heat
2.)   Saute onion and carrot for 5 minutes
3.)   Add cashews and saute until cashews begin to brown
4.)   Add roasted squash, apple, broth and coconut milk and bring to a boil
5.)   Once boiling, reduce to a simmer and cook on low heat for ~15 minutes or until the carrots are tender
6.)   Transfer the soup to a blender and puree on high until the soup is smooth and creamy OR use an immersion blender
7.)   Season with turmeric, curry powder, cinnamon and salt and pepper to taste

Ryan's Slow Cooked Veggie Chili

Prep time: 15 minutes
Cook time: 3-6 hours
Serves 6

This is a hearty and rich chili packed with veggies, tofu and beans. Slow cooking brings out all the flavors in the spices and provides an authentic taste. I recommend cooking for the full 6 hours or longer if you want, you can't really over cook it. However it can be done in 3 hours in the crock pot or 1.5 to 2 hours in a heavy based covered pot on the stove. This is one of my favorite dishes to make a large batch to take for lunches. 

INGREDIENTS:

• 2 Tbsp olive oil
• 1 red onion
• 1 red pepper
• 8 cloves garlic
• 1 pack firm tofu
• 1 28 oz can diced tomatoes
• 1 4 oz can green chiles
• 1 14 oz can pinto beans
• 1 14 oz can kidney beans
   
• 4 Tbsp chili powder
• 1.5 tsp oregano
• 1.5 teaspoons cumin
• Half teaspoon chipotle powder
• 2 tbsp chipotle hot sauce
• Salt to taste

DIRECTIONS:

1. Pour olive oil in a pan and sauté peppers and onions over medium heat until they start to soften.
2. Add garlic and cook for 2 minutes.
3. Mix the seasonings together in a separate bowl.
4. Crumble tofu into the mixture, leaving some lumps for texture.
5. Pour seasonings over tofu and vegetables and mix well. Cook for 2 minutes while stirring.
6. Put in slow cooker on low heat. (If you do not have a slow cooker, cook on the stove on the lowest setting for up to 2 hours, stirring occasionally and added water if needed).
7. Add diced tomatoes and green chilies  
8. 30 minutes before serving: drain and rinse beans and add to chili.
9. Cook for 3-6 hours (full 6 hours results in a deeper flavor). 

Granola Cookies

Prep time: 15 minutes
Cook time: 20 minutes

INGREDIENTS: 

• 1 cup flour (whole wheat or gluten free)
• 1 cup oats
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp baking soda
• 1 pinch of salt
• ½ cup walnuts
• 1/3 cup flax
• ½ cup chocolate chips
• 1 c mashed banana (2 large bananas)
• 1 tsp vanilla
• ¼ cup coconut oil 
• ½ cup brown sugar 
• ½ cup almond milk 

DIRECTIONS

1. Preheat the oven to 350 degrees and grease 2 baking sheets
2. In a large bowl, combine flour, oats, cinnamon, nutmeg, baking soda, salt, flax, walnuts and chocolate chips. 
3. In a medium bowl, mash the bananas so they are a smooth texture. Next, to the banana mixture, add vanilla, coconut oil, brown sugar and milk and stir until smooth. 
4. Pour the wet mixture into the dry mixture slowly and lightly stir until the cookie dough has formed. (Try not to over-mix or tough cookies may develop). 
5. Use 1/8 cup (2 Tbsps) to scoop cookie dough out and drop on the baking sheets in rounds.
6. Use your fingers or the back of a spoon to flatten the balls into a cookie shape. 
7. Bake on the center rack of the oven for 20 minutes.

Thyme and Garlic Roast Carrots

10 minutes prep time
25 minutes cook time

INGREDIENTS

• Carrots
• Olive oil
• Salt + Pepper
• Fresh or dried thyme ( I used fresh)
• Whole garlic cloves

(Note: I don’t give specific measurements here because this is a one size fits all recipe! Up to each individual’s taste)

DIRECTIONS

1. Preheat the oven to 415 degrees F
2. In a large bowl, add olive oil, salt + pepper and toss until they are lightly coated
3. Transfer carrots into a cast-iron skillet or baking sheet and sprinkle with thyme
4. Nestle whole cloves of garlic between the carrots
5. Bake carrots in the oven for 25 minutes until you can easily stick a fork in them and they are a lovely golden color

Baked n' Battered Cauliflower Wings

Serves 4
15-minute prep time
30-minute bake time

INGREDIENTS:

• 1 head of cauliflower
• 1 ¼ cups all-purpose or gluten-free flour
• 1 ½ cups non-dairy or regular milk
• 1 tsp Garlic powder
• 1 tsp Onion powder
• Chili powder (optional)
• ¼ tsp salt
• Your favorite hot sauce or wing sauce

DIRECTIONS:

1.)   Heat the oven to 425 degrees F and place parchment paper on a baking sheet. Rub parchment paper with olive oil or spray with oil to prevent cauliflower from sticking.
2.)   Cut cauliflower into small florets. Note: if they are too big the batter will cook before the cauliflower does!
3.)   Mix flour, milk, garlic powder, onion powder, salt + pepper and chili powder in a bowl until thoroughly mixed
4.)   Dip cauliflower, 5 pieces at a time, into the batter until fully coated and line them up on the oiled parchment paper
5.)   Bake for 30 minutes until crispy on the outside and tender on the inside
6.)   Coat the wings with your favorite wing or hot sauce and enjoy!

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Banana Oatmeal Pancakes

 

Serves 4
Makes 8 pancakes
10- minute prep time
10-minute cook time 

INGREDIENTS 

• 1 ½ cups old fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 egg
• 1 cup almond milk
• 1 mashed ripe banana
• 2 teaspoons coconut oil 

Directions 

1. Use food processor to grind oats until they are a flour like consistency
2. Add oat flour, baking powder and cinnamon to a medium sized bowl
3. In a small bowl, mash the banana
4. Add the egg to the banana and whisk together
5. Add the vanilla and almond milk to the banana mixture and whisk until smooth
6. Pour the wet mixture in with the oat flour and stir until combined
7. Heat a skillet over medium heat and melt the coconut oil
8. Use a ¼ cup measuring cup to scoop the pancake batter on to the pan
9. Cook pancake until you see bubbles on the surface (about 3 minutes) and flip over and continue cooking until the bottom has a golden brown color 

Chickolate Cake

12 SERVINGS
PREP TIME: 20 MINUTES
COOK TIME 25-40 MINUTES

INGREDIENTS

• 1 (15 oz can) chickpeas rinsed and drained
• 1 cup vegan or semisweet chocolate chips
• 4 eggs
• ¾ cup honey or coconut sugar
• 1 teaspoon baking powder
• ½ cup cocoa powder
• 1 teaspoon vanilla
• ¼ cup coconut oil 

DIRECTIONS

1. Preheat the oven to 350 degrees F and grease 1 or 2 9-inch round baking pans.
2. Create a water bath for your chocolate chips: bring a large pot of water to a boil. Place the chocolate chips in a small glass bowl and float on top of the boiling water. Melt chocolate chips for ~5 minutes until smooth. Quick tip: heat your chips in the microwave at 15-30 second intervals, stirring every 15-30 seconds until melted. 
3. Pour chickpeas into a food processor and pulse until they are finely blended (no chicky chunks!)
4. Add eggs, melted chocolate, sugar, baking powder, cocoa powder, vanilla and coconut oil to the food processor and blend until well mixed.
5. Bake for 40 minutes if using 1 pan. Bake for 25 minutes if splitting the batter into 2 pans. Test the center of the cake using a toothpick or knife and bake until the knife comes out clean or with a few crumbs. (Note: Don't overcook or the cake can become dry!)

ICING 

• 1 cup full fat coconut cream
• 2 cups vegan or semisweet chocolate chips

DIRECTIONS

1. Melt chocolate chips using your favorite method mentioned above.
2. Melt coconut cream in the microwave for 45 seconds- 1 minute until smooth
3. Whisk coconut cream into melted chocolate until a creamy, smooth, icing forms!