Tag: vegan

Gingery Pink Soup

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Ingredients:
1 butternut squash, peeled and seeds removed, chopped into 2 inch wedges 
4 beets, peeled, chopped into wedges 
4 cloves garlic, sliced
4 shallots, sliced
3 inch piece of ginger, peeled and cut into matchsticks 
3 tbsp olive oil 
1 tbsp kosher salt 
1 tbsp curry powder 

Directions:
Combine all ingredients and lay flat on a baking sheet. Bake at 350° for about an hour and then at 300° for another hour or longer. 
Remove from oven, place in pot. Add 5 cups of water. Purée with immersion blender. 
Can garnish with pumpkin seeds

Dried Fruit and Nut Bites

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This is a guilt free dessert that is delicious and perfect for tubishevat or passover or any other time. 
I pulsed 1 cup of mixed nuts with 1 tsp of cinnamon. Once the nuts were crushed, I put them in a big bowl. 
Next, I processed 4 medjool dates, 1/2 cup each of prunes, apricots and craisins until it forms a paste. 
Put on disposable gloves and mix the dried fruit and nuts. Roll into balls and then in shredded coconut. Allow to set for an hour or so in the fridge.

Instant Pot Lentil Squash Coconut Curry

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Ingredients:
1 tbsp olive oil
1/2 onion, diced
2 carrots, peeled and diced 
1 stalk of celery, diced
2 cloves garlic, minced 
1/2 butternut squash, peeled, seeds removed and cubed 
3 tbsp curry powder 
Salt and pepper to taste 
1 cup brown lentils, rinsed
1 cup coconut milk
3 cups water 
2 large handful of spinach 
1 cup frozen peas 

Directions:
This recipe can be made in a regular pot. Just let ingredients simmer much longer. 
Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened. Add curry powder and continue to sauté until fragrant. 
Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release. 
Once it’s safe to open, throw in spinach and peas and mix together.