Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

A Summer Stew for Any Occasion

IMG_8589

This was a summer stew I made, but froze two servings to pull out when I needed a quick meal. I did just that on the 30th after traveling to Maine and Ohio for the holidays. I enjoyed a bowl sans toppings on New Year’s Eve and New Year’s Day to stay warm during this arctic blast of weather. Since the stew was summer inspired and based, you can really taste the lemon juice and appreciate summer produce like kale and zucchini. The sweetness from the raisins and sweet potatoes balance the bitterness from the quinoa and kale and acidity of the lemon juice. I added almond milk for a splash of creaminess. I love that this has garlic, ginger and turmeric, which are anti-inflammatories and aid in digestion — just what we need post-holiday binge and indulgences. Serve hot and savor that bowl of Turmeric, White Bean & Quinoa Stew.

Continue reading “A Summer Stew for Any Occasion”

Entrée, Gluten-Free, Lightened Up, Meal Prep, Mexican, One Pot Dish, Soup

Making Green Chili for Dinner

IMG_8580.JPG

Have you ever tried a Chicken Chili Verde or green chili? It’s so worth it if you haven’t. A green chili is a fun change with white beans, hominy, quinoa and chicken. The salsa verde, a tomatillo-based salsa, limes and cilantro bring a totally different flavor from your traditional chili. Using rotisserie chicken and already prepped salsa instead of tomatillos, this chili is truly a dump, stir and dish up kind of recipe. Top with a little plain Greek yogurt (or sour cream), lime and extra cilantro. You’re going to want seconds before you’ve even finished.

Continue reading “Making Green Chili for Dinner”

Dairy-Free, Entrée, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Side, Slow Cooker, Soup, Vegan, Vegetarian

Slowly Cooking This Creamy Butternut Squash Soup

IMG_8562.JPG

I LOVE this slow cooker method for making soup. I usually make this in a large soup pot, sauté the veggies in a little oil right there, add broth and let it simmer. By using a slow cooker, you skip the sautéing part and reduce the oil. I made a soup similar to this last fall, tossing whatever I had — apples, sweet potato, regular potatoes, carrots — into a big soup pot along with butternut squash; this time, I did the same thing in a slow cooker (way more fun). Enjoy as the main course or as a side, the result is a sweet, yet savory Slow Cooker Butternut Squash Soup that’s hands off minus the minimal prep of the produce in the beginning and puréeing at the end.

Continue reading “Slowly Cooking This Creamy Butternut Squash Soup”

"How To" Guides, Dairy-Free, Gluten-Free, Meal Prep, Side, Soup, Vegan, Vegetarian

How to Tackle That Butternut Squash

IMG_8558.JPG

Every once in a while, I’ll do a how to guide. This summer I wrote about pineapple and mango — two summer produce that are typically costly to buy prepped and cut up. Plus, I love using the two of these for smoothies, snacks or toppings for overnight oats. But summer is over and fall is upon us, so I’ve traded my fruit for squash. I’ve already tackled delicata squash and spaghetti squash, so why not turn to the most beloved of all squashes: butternut squash.  Usually I roast squash and peel away the skin after, but I think this technique of peeling first saves a bit more of the squash and is less messy. After learning How to Peel & Cut Butternut Squash, I made a creamy fall bisque (obviously recipe here).

Continue reading “How to Tackle That Butternut Squash”

Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Craving Some Curry Pumpkin Soup

IMG_8553.JPG

Happy meatless Monday! Here’s a fun “pumpkin” recipe that you’d never know there’s pumpkin in it: Curry Pumpkin Soup with Swiss Chard. Pumpkin purée is a great way to naturally thicken a soup, make it heartier and add a bit more nutrients to it. I’m a curry fan Red Swiss chard was on sale at Whole Foods and it just looked too pretty not to add. I only had less than a cup of arborio rice, which is normally used for risotto (from vegetable risotto), and I tossed it in; it makes the soup much thicker than traditional rice. Overall, this is quite filling and bursting with flavor. It’s one of those fun dump, stir and simmer recipes that’s easy to meal prep and enjoy during the week.

Continue reading “Craving Some Curry Pumpkin Soup”

Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Cozying Up with Rosemary Red Lentils

IMG_8543Happy meal prep, Sunday! Besides the balmy weather lately (and it coming up again this weekend), it’s been a bit chilly some night to start off fall and October. I made this one pot dish of Rosemary Sweet Potato Red Lentils and it’s beyond easy to make — it’s another one of those dump and stir kind of recipes. It’s cozy and surprisingly sweet with the sweet potatoes and raisins, but in a good, savory, dish-me-up-more kind of way. Rosemary is perfect for the fall and colder months and using fresh herbs will make your kitchen smell heavenly.

Continue reading “Cozying Up with Rosemary Red Lentils”

Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

The One Pot Wonder: Rice & Veggie Detox Soup

IMG_7603.JPG

Yesterday was such a gross Monday and today is a rainy, dreary Tuesday. I made a big ol’ batch of this Brown Rice Veggie Soup last night using some pantry ingredients and some of the veggies I need for slow cooker buffalo chicken bowls tonight (recipe coming soon!). The soup just came together with no real plan. It’s so fun to toss in a little of this . . . a little of that . . . and watch everything come together. I added a little vindaloo curry to taste since the soup already smelled like these flavors would compliment the garlic and ginger well. The brown rice and copious amount of veggies make a hearty soup you can’t wait to have.

Continue reading “The One Pot Wonder: Rice & Veggie Detox Soup”

"How To" Guides, Dairy-Free, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

A Practical How To: Homemade Veggie Stock

IMG_5714

The most practical how to ever. How to make Homemade Vegetable Stock. I saw this on BuzzFeed’s Tasty and it’s been a repeat offender for me this winter, so I thought I’d post about it. The ziplock bag fills up quick! Well, maybe quick for me. The first time I made this, I had many stems from basil and the broth had a hint of that. This next few times, I tried to add ginger skin, garlic, more herbs and mushroom to add a more savory aspect. I also really like adding sweet potatoes since they naturally make the broth sweet, as do zucchini, carrots, squash and kale. I don’t add anything else to the broth, i.e. salt — I’m looking at you, since it’s much easier to salt the batch of what you make than try to rectify an overly salty mess. It’s kind of fun to see what you can save and so have fun turning your scraps into something useful. Waste not!

Continue reading “A Practical How To: Homemade Veggie Stock”

Dairy-Free, Entrée, Italian, Lightened Up, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Raving for this Veggie Ravioli Soup

IMG_5428

Happy Soup Sunday! You know when it’s still kind of chilly out, but you also want it to be warm and you still want your meals to mesh? I’m feeling the same way. It’s “spring” in New England, but not super. The daylight is longer and the snow from a late storm is melting, but it’s not quite light jacket weather. I think of spring and summer as lots of fresh garden veggies — tomatoes, zucchini, peppers, leafy greens, etc. I wanted a hearty “winter” soup that began to bridge the gap to spring. My mom and aunt always made a tortellini soup that’s extremely easy, but also satisfying. I chose to stick with peppers, zucchini and fire-roasted tomatoes for an added a flavor. (You can also add spinach, kale, carrots or potato.) Alas, the Beacon Hill Whole Foods has a bigger ravioli selection, so I chose to swap ravioli for tortellini. Again, using the rest of the homemade vegetable broth from the Buzzfeed’s Tasty recipe that I froze, I tossed all the ingredients in and had Vegetable Ravioli Soup piping hot in about 20 min.

Continue reading “Raving for this Veggie Ravioli Soup”

Dairy-Free, Dessert, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Down to Detox Winter Veggie Soup

img_5213

I made my own vegetable broth! It’s so easy thanks to Buzzfeed’s Tasty. Save veggie scraps, toss them in the freezer in a ziplock, and once the bag is full, you add the scraps, fill with water and simmer your broth to perfection. I’ve also done this in a slower cooker with a chicken carcass, carrots, onion and celery to make chicken stock — another easy 8 hr option. Plus, it’s great since you can manage how much sodium is in the broth; I added 1 teaspoon of salt for the whole batch, which is about 150 mg of sodium per cup of homemade veggie broth. I made this broth during the week while studying and I’ve been accumulating excess veggies leftover from Slow Cooker Sesame Chicken Brown Rice Bowls and Spaghetti Squash Lasagna ever since. I decided it was Soup Sunday and made a Winter Veggie Detox Soup with what I had piling up in my fridge. Winter produce that’s in season are lemons (or any citrus), kale, and sweet potatoes. I used fresh and ground spices to rev up metabolism, aid with digestion and help with inflammation. Not sure if it’s so tasty from sautéing lemon slices in fresh garlic, ginger and coconut oil or if it’s the flavors from the turmeric, cayenne and cinnamon, but for totally winging this soup, it’s pretty darn good.

Continue reading “Down to Detox Winter Veggie Soup”