Butternut Home Fries

This is a single serving as posted. I don't see why you couldn't scale this up, but it's already a lot of chopping. 

Ingredients:
2 cups butternut squash, cubed 
1 potato, cubed 
½ onion, sliced 
½ tsp Old Bay Seasoning
salt & pepper

Directions:

1. Preheat oven to 400F. 
2. Line a cookie sheet with parchment. 
3. Rinse butternut & potato cubes under cool water and shake off excess. 
4. Toss cubes with onion, Old Bay, plus salt & pepper until well coated. 
5. Arrange in a single layer and roast until cooked through, stirring and flipping a few times (about 20-25 minutes).

Notes:

• Serves 1
• Approximately 280 calories

Thai Pumpkin Bisque

While not a shellfish base as traditional bisques are, this creamy pumpkin based soup definitely qualifies. I absolutely loved this dish. You can have it with bread or crackers. It's a lovely fall dish as the weather cools down.

Ingredients:
15-oz canned pumpkin  
10-oz lite coconut milk 
1 tbsp red curry paste 
2 tsp low-sodium soy sauce
½ tsp garlic powder

Directions:

1. Whisk all ingredients together in a small saucepan.
2. Heat over medium for about 10-15 minutes, until flavors are well-combined and the soup is warm.

Notes:

• Serves 1 (although it served me two servings.)

Baby Churros

Breakfast or Dessert! I made these Baby Churros several times. They could stand to be crispier, since churros have a crispy fried outside with a soft inside. But, if you're craving churros, this is a pretty quick and easy recipe to put together.

Ingredients:
1¾ cups flour 
2 tsp ground cinnamon 
¼ tsp baking powder 
¼ tsp salt 
5 tbsp pure maple syrup 
3 tbsp unsweetened almond milk 
1 tbsp raw sugar 
¼ cup applesauce

Directions:

1. Preheat oven to 325F and line a baking sheet with parchment paper. Set aside. 
2. Whisk together flour, cinnamon, baking powder, and salt in a large bowl. 
3. Make a well in the middle and stir in maple, milk, and sugar into flour mixture and mix well. 
4. Add applesauce, stirring to combine. 
5. Take about 1½-tsp of dough and shape into little elongated ball. 
6. Place the ball on baking sheet and repeat until you have used up all the dough. 
7. Sprinkle churros with additional cinnamon and sugar. 
8. Bake 11-12 minutes, or until churros are golden and bounce back slightly to the touch.

Notes:

• Makes about 20 churros. 
• 5 churros/serving

Dessert: Día de Muertos Cake

A few years ago, I took this photo for a contest. It is one of my favorite cakes, and is perfect for the upcoming holiday.


Ingredients:
Cake
2-1/4 cups all-purpose flour
½ cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
½ teaspoon cayenne pepper
1 teaspoon cinnamon
½ teaspoon salt
¾ cup granulated sugar
1 cup unsweetened applesauce
¾ cup vegetable oil
1 tablespoon vanilla extract
1-1/2 cups unsweeetened milk
2 tablespoons vinegar (apple cider or white)

Frosting
1/2 cup vegan butter, somewhat softened
2 cups powdered sugar
1/3 cup unsweetened cocoa
1 teaspoon cinnamon
1⁄4 teaspoon cayenne pepper
1 teaspoon vanilla extract
3 to 4 tablespoons unsweetened milk


Directions:
Cake

1. Preheat the oven to 350 degrees F.
2. Oil two 8-inch cake pans, or prepare cupcake/muffin tins with paper liners or silicon cups.
3. In a large mixing bowl, combine the flour, cocoa powder, baking soda, cayenne pepper, cinnamon, salt, and sugar.
4. In a separate bowl, beat together the applesauce, oil, vanilla extract, milk, and vinegar. 
5. Add the wet mixture to the dry ingredients, and mix until everything is thoroughly combined. 
6. Pour the batter into the baking pans or cupcake/muffin tins, and bake for 20 to 30 minutes (cupcakes – 15 to 17 minutes), or until the cake comes away from the sides of the pans and a toothpick inserted into the center comes out clean.

Frosting

1. Cream together all the ingredients on low speed until smooth. Increase the speed slowly until the frosting is light and fluffy (about 3 minutes). Add an additional 1 or 2 tablespoons of milk, if necessary.

Notes:

Yield: Enough for one layer cake or 18 cupcakes.

Pumpkin Muffins

In the spring, I started the Happy Herbivore Meal Mentor program and decided to make these pumpkin muffins for breakfast out of the Big Breakfast Book. My only complaint is that they stick to the wrap a bit.

Ingredients:
1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp salt
1 cup applesauce
1 cup canned pure pumpkin
3/4 cup brown sugar
1/4 cup pure maple syrup

Directions:

1. Preheat oven to 350F.
2. Mix dry ingredients. 
3. Add remaining ingredients, mix until just combined.
4. Baked in lined muffin cups for 18-25 minutes.

Notes:

• Makes 12 muffins.
• Per muffin: 102 calories, 0.3g fat, 23.1g carbs, 2.6g fiber, 10g sugar, 1.8g protein

Sweet Potato Sundae

It was strawberry season when I made this, so I used sliced strawberries. You can really use any sliced fruit that strikes your fancy: bananas, strawberries, other whole berries, even sliced pears, peaches, and apples. I like it as a fall dish, just because I think of sweet potatoes as a fall item. I suggest trying it when the fruit is in season since you can get sweet potatoes any time of the year. This recipe has been modified from the Happy Herbivore Meal Mentor.

Ingredients:
1 baked sweet potato 
1 tsp ground cinnamon 
1¼ tbsp pure maple syrup 
3 oz vegan yogurt (plain or vanilla) 
½ cup sliced fruit

Directions:

1. Smash potato in a bowl or cut in half. 
2. Sprinkle with generously with cinnamon and drizzle with maple. 
3. Top with yogurt and fruit.

Slow Cooker Corn Tortilla Soup

It's that time of year, to get out our slow cookers and enjoy some soup as the weather cools. The original recipe came from Happy Herbivore Meal Mentor program. 

Ingredients:
8 corn tortillas  
1 onion, diced 
4 cloves garlic, minced 
1 tsp chili powder 
1 tsp dried oregano 
2 tsp ground cumin 
2 cups (16-oz) vegetable broth 
14-oz diced tomatoes 
2-oz diced green chiles, drained 
¼ cup tomato paste 
2 tbsp low-sodium soy sauce 
1.5 cups prepared black beans (1-15 oz can, drained and rinsed) 
1 avocado 
hot sauce, cilantro (optional)

Directions:

1. Combine onion, garlic, spices, broth, tomatoes (with juices), chiles, tomato paste and soy sauce in a slow cooker. 
2. Tear or chop 4 corn tortillas and stir into slow cooker to combine. 
3. Cook on low 6-8 hours (high 3-5 hours). 
4. Optional: Once done, transfer half to a blender and whiz until smooth OR use an immersion blender to partially blend. 
5. Add beans, stirring to combine.
6. Preheat oven or toaster oven to 350F. 
7. Place 4 corn tortillas directly on the wrack and until crispy, about 5 minutes.
8. Crumble cooked tortillas into separate bowl.
9. Spoon soup into serving bowls and top with crumbled crisped tortillas and avocado. 
10. Garnish with hot sauce and cilantro. (optional)

Notes:

• Serves 4.
• Per serving: 394 calories, 13.2g fat, 57.1g carbs, 13.7g fiber, 9.8g sugars, 14.7g protein
• You could add corn to the soup as well.