I don’t know about you but I’m ready to heat things up! This Winter is just getting started but it’s been freezing out. There’s nothing like a warm bowl of soup after coming in from the cold. Today for my meatless Monday recipe, I’m sharing my cilantro and jalapeño corn chowder. It’s a different take on my Grilled Corn Chowder Recipe that I shared last year. This corn chowder recipe has a bit of heat to it (that you can adjust according to taste). I also used some different spices and loaded this corn chowder up with cumin and cilantro. Check it out:
Time: 45 mins Serves: 6 – 8
- 4 pds red potatoes – peeled and diced
- 4 cups corn or 3 cans drained
- 1 large jalapeño or 2 small ones – deseeded
- 1 14.5 oz can Hunt’s fire roasted tomatoes
- 3oz baby spinach (about 1/2 a bag)
- 1/2 sweet onion
- 3 garlic cloves – minced
- 32 oz vegetable broth
- 4 tbsp Earth Balance soy free buttery spread
- 1 tbsp olive oil
- 1 tsp agave syrup
- 1 cup cilantro
- 1 tsp cumin
- 1 tsp chilli powder
- 1/4 tsp paprika
- 2 drops liquid smoke
- salt + pepper to taste
- 1/4 – 1/2 tsp red chilli flakes
- 1 cup broccoli stems – steam and cook with potatoes – adds protein!
- Steam your potatoes – I used a double boiler set up (20 mins)
- Place potatoes in food processor and blend until mostly whipped (set aside)
- Place onion and jalapeño in food processor and mince. Toss into pot with olive oil until onions are golden. Add garlic and cook for an additional minute.
- Now add everything else EXCEPT for spinach and cilantro.
- Cook on low, stirring occasionally for 15 mins
- Add spinach and cilantro and cook for an additional 2 minutes.
- Serve warm
When I set out to create this Cranberry Paloma Cocktail Recipe, I truly wasn’t trying to make it look like Santa Claus! My intention was pure and simple, to take one of my favorite warm weather drinks and turn it into something I could serve at a festive holiday party. However, once I decided to sugar coat the rim this cocktail drink turned into Christmas all on its own! Grab the recipe below:
Serving size: one cocktail
- 2 ounces tequila
- 1 ounce cranberry juice
- 3 ounces sparkling water or club soda
- 1/2 teaspoon simple vanilla syrup*
- 2 lime wedges
- sugar to coat glass rim (optional)
*Simple Vanilla Syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1/2 tbsp pure vanilla extract
“It’s beginning to look a lot like Christmas!”
Simple Vanilla Syrup:
- Bring water and sugar to a boil on medium heat.
- Simmer until water/sugar begin to thicken (8-10 mins.)
- Remove from heat and stir in vanilla, let cool before bottling.
Cranberry Paloma Cocktail:
- Cut two lime wedges. Trace one along the edge of the glass.
- Place some sugar on a plate and dip glass into sugar.
- Add tequila, cranberry juice, sparkling water, and simple vanilla syrup together and stir.
- Squeeze the second lime wedge into your drink and use as a garnish.
Cranberry Paloma Cocktail Recipe
Last winter this veggie lasagna was one of my go-to recipes and I have a feeling that this winter won’t be any different. It’s choke full of vegetables and even uses sweet potato noodles instead of pasta! This meatless Monday recipe is perfect for vegan and gluten free eaters. Also, it uses Gardein’s Beefless Ground, which gives it a heartiness that meat-eaters love too. I’ll be the first to admit, it’s not my most photogenic recipe, however I promise that it smells and tastes AMAZING! Check it out:
Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein
Cashew Cream Sauce:
-4 oz cashews (1/2 container)
-1 large red potato (peeled + chopped)
-1 1/4 cup water
-1/2 tsp cumin
-1/2 tsp onion powder
-1/4 chili powder
-1/4 garlic powder
-salt and pepper to taste
-1 large sweet potato (can use oven ready lasagna noodles instead)
-1 large zucchini or 2 small ones
-1/2 bag shredded carrots
-1 – 2 tsp olive oil
-1/2 bag Gardein Beefless Ground
-1 jar of pasta sauce
-1/2 bag of baby spinach
This is what your sweet potato noodles should look like for the lasagna
- Preheat oven to 425*
- While oven is preheating, set up a double boiler to steam potatoes and carrots
- While double boiler is heating up, skin and chop the red potato and peel the sweet potato into flat wide noodles (toss away the skins). Keep peeling until sweet potato has practically disappeared.
- Place shredded carrots, red potato and sweet potato into double boiler, keeping them slightly separate. Steam for about 15 – 20 minutes or until soft. You can test this with a fork.
- Slice zucchini and lightly toss with olive oil in mixing bowl. Place on baking sheet and once oven is preheated bake for 10 minutes (flip) and bake for another 10 minutes. Once they’ve finished, set them aside.
- Preheat oven again to 350*
- In a food processor, place all ingredients for cashew cream sauce (including red potato once it’s done steaming) and puree (set aside till you’re ready to layer your lasagna). Consistency should be thick but still slightly runny (should fall off your spoon) You can add 1/4 cup of water at a time if it’s too thick. If it’s like hummus then add more water and puree again.
- Pour half of the beefless ground into a bowl and microwave for 1 minute. Stir with fork and microwave again for another minute. If any of the beefless ground still looks frozen, stir again and microwave for another 30 seconds.
- Now you’re ready to layer your lasagna! You’ll want to make sure that when you’re done layering, there’s a 1/4 – 1/2” of room between the top of your lasagna and the top of your casserole dish. **Make sure to leave enough pasta sauce to thickly cover the top of your lasagna once you’ve finished layering**
- Start with a thin layer of pasta sauce on the bottom, add a layer of sweet potato noodles, spinach, followed by a layer of cashew cream sauce, add beefless ground, zucchini and carrots. Do this once more. Add a final layer of sweet potato noodles, followed by a thick layer of pasta sauce and any leftover cashew cream sauce.
- Place in oven for 45 minutes (you’ll see edges of pasta sauce start to bubble)
Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein
I often find that as the weather gets cooler I turn away from salads towards warmer foods like soups and casseroles. The one exception is this roasted veggie salad since most of the ingredients are served warm. It’s also a great salad to make if you have a bunch of left over veggies in the fridge from the night before. Just toss them all together with this tasty vinaigrette and you’ve got one satisfying meal!
White Wine Vinaigrette Ingredients:
- 1/2 cup olive oil
- 3 tbsp dijion mustard
- 1 tbsp white wine vinegar
- 2 tsp maple syrup
- salt + pepper to taste
- Lettuce of your choice – I used a spring mix but romaine works too
- 1 can artichoke hearts (quartered)
- 1 red pepper
- 1 yellow pepper
- 1 bunch of asparagus
- 2 ears of corn
- 1 avocado
- olive oil for cooking
- Preheat the oven to 425′
- While the oven is preheating, chop up all your veggies / shave the ears of corn (except the lettuce and avocado) and lightly coat with olive oil
- Place in the oven for 10 minutes, flip, and another 10 minutes
- While veggies are in the oven, combine all ingredients for dressing and shake well (set aside)
- Chop up your lettuce and avocado (set aside)
- When veggies are done roasting, place them on a bed of lettuce and top with avocado and white wine vinaigrette
Today I’m sharing 9 recipes to get your pumpkin spice kick! Some are perfect for a warm Fall breakfast, others are tasty desserts and of course there’s a couple drinkable recipes in here as well. Click pics to check out any of these tasty recipes:
Pumpkin Spice Waffles via Lovely Little Kitchen
Pumpkin Spice Bedtime Drink via Apple of My Eye *vegan
Pumpkin Cookies via Just So Tasty
Pumpkin Muffins via This Grandma is Fun
Pumpkin Spice Latte via Inspired Taste
Pumpkin Energy Balls via Well Plated *vegan
Pumpkin Spice Pancakes via Hot for Food Blog *vegan
Pumpkin Spice Truffles via Sally’s Baking Addiction
Pumpkin Spice Spread via Jodeze Home and Garden
Yesterday was one of those foggy early Fall days and I was left longing for something warm and soul-soothing. Today’s Meatless Monday Recipe hits that spot! This is a whole food plant-based recipe that’s perfect for vegetarians and vegans alike. It’s also incredible easy to make, most of the time for this recipe is roasting the butternut squash. Which thankfully takes very little effort on my part and left me with a free hour on Sunday morning. I also used Green Giant’s frozen cauliflower rice, which was super easy to make and a bit of a time saver as well! Scroll down to find the recipe below:
- 1 butternut squash (mine was about 2.5 pounds)
- 1 cup baby spinach or kale
- 1 can red kidney beans (drained and rinsed)
- 1 bag Green Giant Cauliflower Rice
- 1/2 sweet onion (diced)
- 3 – 4 garlic cloves (minced)
- Olive oil
- Salt and pepper to taste
- Preheat oven to 425′
- Cut butternut squash in half (long way) and scoop out seeds. Coat with olive oil and sprinkle with salt and pepper.
- Place on a baking sheet and into the oven for 50 – 60 minutes. Squash should be tender like a roasted sweet potato when it’s done.
- Chop your onion and garlic and sauté in olive oil in a fry pan (5 – 6 minutes medium heat) and set aside in a large mixing bowl.
- Add some additional olive oil to the fry pan and sauté your spinach (1 – 2 minutes low heat). Set this aside along with the garlic and onion.
- Place frozen cauliflower rice in the microwave as per instructions.
- While cauliflower rice is cooking, rinse and drain the beans. Once cauliflower rice is done, mix all toppings in bowl.
- When the squash has finished cooking, simple add the cauliflower rice/bean mixture and you’re ready to eat!
I’m excited to share my Top 7 early Fall recipes with you! I’m including both meat and vegan recipes in these delicious top 7 that are perfect for chilly nights or mornings. So there’s a little something for everyone.