Tag Archives: Simple Dinners

Vegan Chili with Squash and Peppers

21 Jan


This vegetarian chili was a huge hit at a dinner party for friends. It has a nice spice to it, the textures balance each other nicely and it is hearty without being too overwhelming. As with all soups the broth is very important, so use homemade if you can. This is great for leftovers as the flavor seems to intensify by the next day. As you can see from the picture this chili has more broth than traditional chilis, I like it that way, because it is delicious without being overwhelming and you can eat more of it. If you want it to be heartier, then use less broth.

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Yellow Split Pea Soup (Vegan and Gluten Free)

21 Jan


I am all about soup these days. I make a huge batch on Sunday and eat it for breakfast for the first half of the week. I was truly shocked by how richly delicious and satisfyingly earthy and spicy this simple split pea soup turned out. Split peas are a nice addition to soups because they are protein and nutrient rich and they take less time to cook/do not need to be soaked compared to more traditional beans. This soup came out very thick and was incredibly filling. Add more broth if you want to thin it out.

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Black Rice Quinoa Holiday Dressing (Gluten Free and Vegan)

27 Dec


I can not tell you what a hit this recipe was. I made it with several other stellar dishes and this was hands-down everyone’s favorite dish. The combination of the quinoa, black rice, pecans, cranberries, and butternut squash creates a complex flavor and a captivating texture. No one at the table could believe that this dressing was truly gluten free and vegan. Plus, quinoa and black rice are incredibly nutrient-rich grains. To make day of preparation easier, I roasted the butternut squash the day before, cooked the grains in the morning and put everything together in the afternoon. It will keep well in the fridge and only takes about 20 mins to heat up once company has arrived.

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Baked Sweet Potato Pear Latkes (Gluten free and dairy free)

9 Dec


I love latkes. I don’t love frying them, it smells up the house, it takes forever, and its not very good for you. This Hanukkah I was thrilled to stumble upon this combination that produces latkes that, in my opinion, are even better than their fried counterparts. Plus I swapped out high glycemic russet potatoes for nutrient-rich sweet potatoes for a healthier potato pancake. The pear, garlic, and onion produce a sweet pancake with a kick. Irresistible served warm with applesauce.

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Butternut Squash Soup (Dairy Free and Gluten Free)

9 Dec


Can you tell I love squash? This is a recipe that I grew up eating. My mom would whip this up in the fall and I remember few things being as comforting and soothing. Warm, creamy, and just a little sweet this was one of my favorite soups. Nowadays I will make a huge batch, eat it for breakfast and dinner and freeze the leftovers. This keeps well frozen and can be warmed up and served with some salad for a delicious dinner in a pinch.

This is a relatively easy soup to make, once you peel and chop the butternut squash (if anyone has any tips about doing this in a quick or easy way, I would love to hear them) especially if you have an immersion blender.

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Butternut Squash Risotto (Vegan and Gluten Free)

1 Dec


It has been rainy and grey this past week. I have been searching for a comforting rainy day meal to feed a crowd of friends and stumbled upon a recipe for Butternut Squash Risotto on one of my favorite blogs, Frugal Feeding. I adapted the recipe by adjusting the amounts, roasting the butternut squash, omitting the wine (since I am avoiding alcohol for the Candida Diet), and making it dairy free. The thing I love about this recipe is that it is bursting with flavor and incredibly satisfying. Using butternut squash puree adds a dairy-free creaminess as well as a beautiful orange color. I served this with some crusty GF bread, a rotisserrie chicken, and a simple arugula lemon salad. It was a huge hit.

Risotto is labor intensive in that you can’t really leave it, but I find the process of stirring and adding stock to be quite meditative and peaceful in the right mood.

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Cajun Catfish with collards and black eyed peas

26 Nov


I found the inspiration for this recipe in a real simple magazine and it was the perfect cold night meal to savor while watching a movie with a friend. It is pretty spicy, but varied enough that its not overwhelming. Catfish is a type of fish I have been trying to eat more of because it is one of the fishes recommended for being particularly sustainable and safe to eat. It took about 30 minutes start to finish, so while it takes some planning to pick up catfish, it is an easy weeknight meal.

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