Creamy Vegan Butternut Squash Risotto

24 Mar 2011 5 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , ,

I Love risotto. YUM! It does take a bit to prepare and a lot of stirring but it always turns out amazing, pretty much fool-proof. This is such an amazingly creamy and deelish recipe. Serve this for non-veg company and they will be so surprised it is vegan!

Creamy Vegan Butternut Squash Risotto
serves 4

1 tablespoon olive oil
1 yellow onion, chopped
1 1/2 lbs butternut squash, peeled, seeded, and cut into 1 to 1/2-inch pieces
Salt and pepper to taste
1 cup Arborio rice
1/2 cup dry white wine
4 cups vegetable broth
1/3 cup nutritional yeast
1 tbsp chopped fresh sage

  1. In a medium saucepan, heat olive oil on medium. Add onion and squash; season with salt and pepper. Continue cooking, stirring occasionally until squash is tender, about 10 minutes.
  2. Heat vegetable broth in a separate pot on low.
  3. Add rice to saucepan with onions and squash, stir to coat for 1 minute. Add the wine and cook until almost evaporated, about 2 minutes.
  4. Reduce heat to medium-low and add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Continue adding 1/2 cup at a time, stirring until absorbed. The whole process takes about 40 minutes.
  5. Once creamy and rice is fully cooked, stir in the nutritional yeast, sage, salt and pepper to taste.
  6. Serve and super enjoy!

Quick, Easy & Healthy Vegan Mac & Cheeze

27 Jun 2010 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , , , ,

This was so super fast and I whipped it up with ingredients I had in the house. Love that! I bet this would be great for kids and those peeps who are not into their veggies. The squash is just folded right into the cheeze sauce, perfecto!

Quick, Easy & Healthy Vegan Mac & Cheeze

1 lb. whole wheat/quinoa or rice rotini
1 cup soymilk
12 oz package frozen or canned butternut squash
2 cups Cheddar Daiya
1 tsp salt
1/2 tsp dry mustard
pepper to taste

  1. Prepare pasta according to package and Pre-heat oven to 375 degrees
  2. In a medium saucepan, simmer soymilk with butternut squash until combined
  3. Remove from heat and mix with Cheddar Daiya, 1 tsp salt, 1/2 tsp dry mustard and pepper to taste
  4. Pour drained pasta into a baking dish and stir in cheeze mixture
  5. Bake at 375 degrees for 20 min
  6. ENJOY

Maple Squash Mash

21 Mar 2010 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

This is Amazing!!! So deelish, great texture and super good for you! This would make a great dish for kids to enjoy their veggies (or everyone for that matter!). You can make this even easier by buying the pre-cut squash, but even with peeling and cutting the squash this did not take too long. Very enjoyable and highly recommended! ENJOY 🙂

Gorgeous Color!

Maple Squash Mash

2 butternut squash, peeled, seeded, and cut into pieces
1 3/4 teaspoons salt
1/3 cup pure maple syrup
3 tablespoons Earth Balance
1/2 teaspoon black pepper

  1. In a large saucepan, place squash and water (water comes halfway up squash). Cover and boil squash in water with 1 teaspoon salt until tender and drain.
  2. Purée squash, syrup, earth balance, pepper and salt in Vita-mix or food processor. Serve and super enjoy

Cheesy Butternut Bake

03 Mar 2010 Leave a comment

by marisashealthykitchen in Vegetarian Recipes Tags: , , , ,

I love Hungry Girl! Most of her recipes are not vegan and many contain sugar-free ingredients but she never claims you should live solely on her food. I have only made a handful of her recipes and I always adapt them a little to fit the needs of my family, but I am always impressed. I know many other family members or friends that love her stuff too 🙂

This was a great one that Michael loved! It can be a fabulous side dish or a snack. This was super fast as well. Of course if you didn’t want to use the microwave, you could boil, steam or bake the squash till soft and saute the onions. Either way I would highly recommend this!

Cheesy Butternut Bake
recipe adapted from Hungry Girl (love her!)

4 cups cubed butternut squash
2 wedges The Laughing Cow cheese, Light Original Swiss, room temperature
1 onion, diced
2 eggs,  whites only
1/2 tsp. salt
1/4 tsp. chili powder
1/8 tsp. pepper

  1. Preheat oven to 350 degrees.
  2. Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Once cool enough to handle, uncover and drain water. Set aside.
  3. Place onions in a small microwave-safe dish with 2 tbsp. water. Cover and microwave for 3 minutes. Once cool enough to handle, uncover and drain any excess water. Set aside.
  4. Place squash and all other ingredients except for the onions in a blender. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base, and then stir in the onions.
  5. Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven, and bake for 35 – 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes! Enjoy!

MAKES 4 SERVINGS

Per Serving (1/4th of casserole): 101 calories, 1g fat, 457mg sodium, 20g carbs, 3g fiber, 5g sugars, 4g protein

Butternut squash, Apricots and Apples with Quinoa

21 Feb 2010 2 Comments

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , , ,

This is a great meal or side dish. The apricot and apples add such a nice sweetness and the spices were amazing! I left mine in the slow-cooker on warm for 2 hours after it was done cooking, it was still really good, but I would recommend not over-cooking this dish. I have said many time before how much I love slow-cooking. It is a tremendous time-saver and such a pleasure to come home to a house smelling so delicious and a meal ready to eat. YUM!

Butternut squash, Apricots and Apples with Quinoa

1 tbsp. cumin powder
1 tbsp. olive oil
2 onions, chopped
2 garlic cloves, minced
1 tbsp. ginger, minced
2 tsp. orange zest
1 cinnamon stick
1 tsp. turmeric
1 tsp. salt
1/2 tsp. crushed black pepper
1 cup veggie broth
1/2 cup fresh orange juice
2 medium, peeled butternut squash
2 apples, peeled, cored and sliced
1/2 cup dried apricots, chopped
1 1/2 cups quinoa

  1. In a skillet or heatproof slow-cooker liner, heat oil over medium heat and cook onions about 3 minutes. Add garlic, ginger, zest, cinnamon stick, turmeric, salt and pepper, stirring for 1 minute. Add veggie broth and orange juice and bring to a boil. If using a skillet transfer to a slow cooker stoneware.
  2. Add squash, apples, and apricots to stoneware and stir well. Cover and cook on low for 6 hours or on high for 3 hours, until vegetables are tender.
  3. In a pot, bring 3 cups of water to a boil. Add quinoa stirring to prevent lumps and return to a boil. Cover and reduce heat to low and simmer for 15 minutes until tender and liquid is absorbed. Add to slow cooker and stir well. Serve immediately.

Roasted Butternut Squash, Pumpkin, Pear Soup

06 Jan 2010 3 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , ,

MMM! Super creamy and tasty soup! It is soooo cold outside! There is nothing better in this weather than a deelish bowl of warm soup. And this one is super good and really low-fat. The flavors also undeniable wintertime, love that! I used sour cream for garnish to mix in, but you don’t have to. Actually, since there was lots of leftovers, I have been enjoying this so much without the addition of the sour cream and it is so good! This soup is super delightful on its own 🙂 Make this one soon, it is sure to impress.

Roasted Butternut Squash, Pumpkin, Pear Soup
6-8 servings

1 large butternut squash, peeled, seeded and chopped into 2-inch pieces
2 carrots, peeled and chopped
2 tablespoons extra-virgin olive oil
Coarse sea salt and ground black pepper
3 leeks, white and light green parts only, cleaned well and chopped
2 Bosc pears, peeled and chopped
1/2 cup white wine
1/4 cup port
7 cups vegetable broth
3/4 cup pumpkin puree (from can)
1 large sprig fresh thyme plus some for garnish
1-inch piece ginger, peeled and grated
1/4 cup reduced-fat or vegan sour cream,  (optional)
3 tablespoon chopped crystallized ginger

  1. Preheat the oven to 450 degrees. In a large roasting pan, combine the squash and carrots with the oil and salt and pepper. Roast for 10 minutes, then add the leeks and pears. Toss together and continue to roast for another 30 minutes.
  2. Remove the pan from the oven and immediately add the wine and port. Use a wooden spoon to scrape the bits and vegetable from the pan. Carefully, transfer the vegetables mixture to a large pot. Pour in the broth and add the thyme sprig, grated ginger and pumpkin puree, bringing the liquid to a boil. Reduce the heat and simmer, partially covered, for 1 hour.
  3. Remove the thyme sprig and puree the soup with an immeserion blender or standing blender.
  4. Season with salt and pepper.
  5. Dollop with sour cream, if desired, and sprinkle with crystallized ginger and chopped thyme leaves.

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