Curried Butternut Squash Soup (Vegan)

Recipe from Minimalist Baker 
Husband-Tested in Alice’s Kitchen
Makes 4 servings

Creamy Curried Butternut Squash Soup is a savory, simple soup that's perfect for the fall and winter months. Pictured is the soup topped with Sweet Pumpkin Crunch (recipe below) and served with whole grain sourdough toast and vegan butter plus a salad full of fall veggies, Sumac Onion Salad and Tahini Caesar Dressing.  

1 Tablespoon coconut or avocado oil
2 medium shallots (thinly diced)
2 cloves garlic, minced 
6 cups peeled & chopped butternut squash (1 small butternut squash yields ~6 cups or 840 g)
1 pinch each sea salt + black pepper (plus more to taste)
1½ Tablespoons curry powder
¼ teaspoon ground cinnamon
1 (14-ounce) can light coconut milk
2 cups vegetable broth 
1-3 Tablespoons maple syrup 
1-2 teaspoons chili garlic paste (optional)

Heat a large pot over medium heat.
Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional - for heat).
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender or transfer soup to a high-speed blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
Serve with Sweet Pumpkin Crunch or Spicy Pepitas.
Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

Nutritional Information (1 of 4 servings) Calories: 287;Carbohydrates: 48.8 g; Protein: 5.1 g; Fat: 11 g; Saturated Fat: 8 g; Polyunsaturated Fat: 0.35 g; Monounsaturated Fat: 0.9 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 287 mg; Potassium: 1123 mg; Fiber: 12.4 g; Sugar: 15.1 g; Vitamin A: 35550 IU; Vitamin C: 72.6 mg; Calcium: 180 mg; Iron: 3.8 mg

Sweet Pumpkin Crunch
Servings: 8 Calories: 83 
Author: Nisha Vora of Rainbow Plant Life
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas 
1 Tablespoon pure maple syrup
Line a large plate with parchment paper. Stir the cinnamon, nutmeg if
using, allspice, cayenne, and salt together in a small bowl. Heat a medium frying pan for 1½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.
Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for
about 2 minutes, tossing to coat the pepitas in the mixture. Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Store in a jar in the pantry for at least 2 weeks.

Spicy Pepitas: 
Place 1 cup pepitas (pumpkin seeds) with 1 teaspoon oil, 1 teaspoon chili powder, and ¾ teaspoon Kosher salt on a rimmed baking sheet.  Toss to coat the seeds.  Slightly shake the baking sheet to evenly spread the seeds on the baking sheet. Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping).  Cool completely on the baking sheet.  (Can be made ahead and stored at room temperature in an airtight container.)




 

Curried Falafel with Kale Salad

Recipe from Whole Bowls: Complete Meals to Power Your Day by Allison Day

Husband-Tested in Alice’s Kitchen

Makes 4 servings

We really enjoyed this meal.  We had just come back from vacation and wanted something fresh and especially nourishing.  This fit the bill.  I made a double batch of the falafel and the dressing.  I froze half of the baked falafel for another time and I used the scrumptious dressing for all our salads for the week. (Falafel is traditionally made with soaked, dried chickpeas and fried.  This way is a bit quicker and more healthful since they are baked.)

For the Curried Falafel (I suggest doubling the recipe and freezing a batch for later.)

1 tbsp. refined avocado oil or extra-virgin olive oil 

1 onion, roughly chopped 

2 cloves garlic 

2 cups cooked chickpeas 

1 tbsp. lemon juice 

1 tbsp. curry powder 

1/2 tsp. sea salt 

1/2 cup chickpea flour*

*If you have a high speed blender, you can make chickpea flour by blending dried chickpeas.  Otherwise, you can purchase chickpea flour at a supermarket. 

For the Dressing 

3 tbsp. tahini

2 tbsp. lemon juice

2 tbsp. water 

1 tbsp. maple syrup 

1 tbsp. nutritional yeast 

2 tsp. curry powder 

1/2 tsp. sea salt 

Ground black pepper, to taste 

Preheat oven to 425-degrees Fahrenheit. Line a large-rimmed baking sheet with  parchment paper and grease with oil. In a food processor, pulse onion and garlic until a paste forms. Add chickpeas, lemon juice, curry powder and salt; pulse until fully combined. Pulse in chickpea flour until fully combined (will look like very thick hummus). Rest for 30–40 minutes at room temperature to allow flour to absorb excess moisture. Line a large-rimmed baking sheet with parchment paper and grease with oil. Scoop 2–3 tablespoon-sized rounds onto parchment; roll into balls. Bake for 25 minutes. 

To make the dressing, in a small bowl, whisk the ingredients until well blended.

I recommend making a nourish bowl by layering a whole grain, such as quinoa or brown rice, some a steamed veggie like broccoli, some greens like baby kale or spinach with shredded carrots and sliced cucumbers and maybe some cherry tomatoes. Then add the falafel on top and drizzle with the dressing.  Pickled veggies or sauerkraut would be a lovely addition. 

Harissa Curry Dressing (Vegan)

I like to keep delicious sauces/dressings on hand in the fridge
to drizzle over roasted veggies, proteins, beans, grains, and salads.

Here's how it looks just after mixing the few ingredients.

Recipe from Alexandra Andersson

Husband-Tested in Alice’s Kitchen

For the quickest dressing ever that tastes great on just about anything, make this!  

1/2 cup hummus (homemade or store bought) 
2 Tablespoons fresh lemon juice 
1 Tablespoon maple syrup 
1 teaspoon yellow curry powder 
1/4 Tablespoon harissa paste 
1/4 teaspoon sea salt or Kosher salt

Measure all ingredients in a small bowl and whisk until thoroughly blended.  (You can add a bit of water to get a thinner consistency if you wish.) Store in the fridge.

Curried Broccoli Chickpea Salad (Vegan)

Recipe from Ambitious Kitchen

Husband-Tested in Alice's Kitchen

Makes 4 generous servings

What a treat this was!  This salad was absolutely delicious and good enough for company.  It's easy to make and tastes great after it has a while for the flavors to meld, and that means it's perfect for food prep day.  As you can see in the photo, I served the salad over some greens.  I actually forgot to put in the chickpeas, so I served it along side some Trader Joe's Giant Baked Beans in Tomato Sauce.  In my defense, we had spent the afternoon working on taxes and so my brain was a bit frazzled.  Ha!

For the salad:

1 head of broccoli, very finely chopped*

1 cup shredded carrots (about 3 small carrots or 2 large)

1 (15 ounce) can chickpeas, rinsed and drained

1/2 cup toasted* sliced almonds (can also use chopped roasted almonds)

1/2 cup dried cranberries

1 bunch green onions, chopped OR 1/2 red/purple onion, minced

¾ cup chopped fresh cilantro

For the dressing:

1/4 cup tahini

1/2 large lemon, juiced

3-5 tablespoons warm water, to thin dressing (I used 4 Tablespoons.)

1 clove garlic, finely minced

2 teaspoons pure maple syrup

1 teaspoon yellow curry powder

½ Tablespoon freshly grated ginger

½ teaspoon ground turmeric

½ teaspoon salt

Freshly ground black pepper

In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.

Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times.

Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

Recipe Notes:

*I blanched the broccoli putting it in boiling salted water for 2 minutes and then plunging it in ice water.  I drained the broccoli and patted it dry (so the dressing would stick) and then proceeded with the recipe.  I find blanching broccoli takes any bitterness away.  It also brightens the green which is quite appealing to me.

*If you are making this for a party with several other dishes, it will most likely serve 6 rather than 4 people.

*To toast almonds: Add sliced almonds to a pan and place over medium heat. Use a spatula to stir the almonds; stirring every 30 seconds or so until they are nice and golden brown, about 5 minutes total time. If pan begins to smoke, make sure to reduce the heat to prevent burning.

Nutrition Information: (1 of 4 servings)

Calories 434; Calories from Fat 159; Fat 17.7g; ; Carbohydrates 56.4g; Fiber 14.9g; Sugar 15.6g; Protein 15.8g

Cashew-Crusted Cauliflower “Steak” (Vegan)

Recipe from Minimalist Baker

Husband-Tested in Alice’s Kitchen

Serves 4

When my husband tasted this meal, he exclaimed, “Well, that surprised me!  This is a really good dinner.”  It’s nice to know that after over 40 years of marriage I still have some tricks up my sleeve.  I totally agree with him.  This was surprisingly fantastic!  I will say that it doesn’t taste like steak in the least, so don’t expect it.  What you will find is that the cashew crust (and the little Date-Lemon Relish) turns the humble cauliflower into a filling and satisfying meal!  This isn’t something to make during a busy work night because it requires several steps.  But you could actually do some of the steps in advance.  This meal is good enough for company, so enjoy it on the weekend with steamed peas or asparagus.

Cauliflower:

1 large head cauliflower OR 2 small heads

Water

Sea Salt, to taste

Almond Buttermilk: (Can be made in advance.)

1 cup unsweetened plain almond milk (or cashew milk)

1 Tablespoon fresh lemon juice

Coating: (Can be made in advance.)

1½ cups raw cashews

1 teaspoon sea salt

¼ teaspoon cayenne pepper

¾ teaspoon garlic powder

1 ½ teaspoons curry powder

1 ½ teaspoons smoked paprika

3 Tablespoons cornstarch OR arrowroot

1-2 Tablespoons avocado oil OR olive oil

For Serving:

Date-Lemon Relish (recipe follows) (Can be made in advance.) OR Hummus or Baba Ghanouj or other favorite dip

Preheat the oven to 425F.  Line a large baking sheet with parchment paper.  If you have an oven-safe cooling rack, place it over the parchment paper to help the cauliflower crisp up more.  (This is optional, but it made clean up easier and really seemed to keep the cauliflower crispy.)

Prepare the vegan buttermilk by whisking the nut milk and lemon juice in a shallow dish (A pie plate is perfect for this.) Set aside.

Prepare the cashew coating by adding the cashews, salt, cayenne pepper, garlic powder, curry powder, paprika, and cornstarch to a food processor.  Pulse until a semi-fine meal is achieved.  A little texture is okay, but you want it to be pretty fine so it can coat the cauliflower.  Transfer the coating to a shallow dish. (A pie plate is perfect for this.) Set aside.

Cut the cauliflower into “steaks.”  Trim the leaves and stem, being careful not to remove it because it will be what holds the steaks together.  Don’t worry if some of the florets fall away.  Just keep those to steam and bake along with the steaks. They are just as tasty.

Add 1 inch water and a steamer basket to a large pot.  Bring to a low boil.  Once it’s simmering, add the cauliflower steaks and pieces, cover, and steam for 4 minutes to partially cook.  Carefully remove the cauliflower steaks and pieces and set aside on a clean towel.

Dip the slightly steamed cauliflower steaks and pieces in the vegan buttermilk, ensuring both sides are equally coated.  Set onto a plate and sprinkle with salt, to taste.

Next, dredge the cauliflower in the cashew coating until thoroughly coated, using a spoon or your clean hands to add more coating to any bare spots.  Transfer the steaks and pieces to the prepared pan.  Drizzle or spray with a little oil to help them crisp up.

Bake for 25-35 minutes or until the steaks are easily pierced with a knife and the exterior appears golden brown and crispy.  Remove from the oven.  Serve with either hummus, baba ghanouj or the Date-Lemon Relish.

Date-Lemon Relish:  Mix 3 pitted, chopped medjool dates, 2 Tablespoons freshly squeezed lemon juice, and 1 Tablespoon finely minced red onion or shallot in a small dish and stir.

Nutritional Info:  (1 of 4 servings) 386 calories; 26 grams fat (4.4 g saturated); 697 mg sodium; 31.8 grams carbohydrates; 6.5 grams fiber; 7 grams sugars; 13.4 grams protein

Curried Lentil, Tomato, and Coconut Soup (Vegan)

Recipe from Healthyish via BonAppetit

Husband-Tested in Alice’s Kitchen

Serves 6

 

Oh, Mama!  What a delicious soup!  This was a cinch to make.  It’s a belly-warming soup perfect for a winter day. I think it would make a fabulous soup to pack in a thermos for work or school. Make a double batch and freeze one batch for a time when you are feeling puny and don’t feel up to cooking. This will perk you right up.  Check out the additions and substitutions at the bottom of the recipe for a change of pace.

2 Tablespoons virgin coconut oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 (2½-inch) piece of fresh ginger, peeled, finely grated

1 Tablespoon medium curry powder

¼ teaspoon crushed red pepper flakes

¾ cup red lentils

1 (14.5 oz.) can crushed tomatoes

2½ cups water

½ cup finely chopped cilantro, plus leaves for serving

Kosher salt, to taste

Freshly ground black pepper, to taste

1 (13.5 oz.) can unsweetened coconut milk, shaken well, divided

Lime wedges, for serving

Heat the oil in a soup pot over medium heat.  Cook onion, stirring often, until softened and golden brown, about 8 minutes.  Add the garlic, ginger, curry powder, and red pepper flakes.  Cook, stirring, until fragrant, about 2 minutes.  Add lentils and cook, stirring 1 minute.  Add the tomatoes, ½ cup cilantro, a generous pinch of salt and pepper.  Add the water.  Set aside ¼ cup of the coconut milk for serving later.  Add the remaining coconut milk to the pot.  Stir and bring the mixture to a boil.  Turn down the heat and simmer gently, stirring occasionally, until the lentils are soft but not mushy, about 20-25 minutes.  To serve, divide among bowls.  Drizzle with the reserved coconut milk and top with more cilantro.  Serve with lime wedges.

Notes: 

·       To make ahead, prepare the soup (without toppings) and store in the fridge for up to 3 days. 

·       Soup can be frozen.

Additions and Substitutions:

Replace the coconut oil with extra-virgin olive oil.

Substitute 2 teaspoons jarred minced fresh ginger for the fresh ginger root.

Add a carrot, finely chopped, with the onion.

Substitute red curry paste for the curry powder.

Use roasted, crushed tomatoes for the crushed tomatoes.

You can also substitute regular canned tomatoes for the crushed tomatoes.

Substitute chicken or vegetable broth for the water.

Use fresh basil instead of cilantro.

Add some cooked shredded chicken or fresh shrimp towards the end of the cooking.

Serve over brown rice, if desired.

Nutritional Info: 

By my calculations, 1 of 6 servings of this soup = 197 calories if using light unsweetened coconut milk.

1 of 6 servings of this soup = 280 calories if using full fat unsweetened coconut milk.