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Quick and Easy Vegan Winter Squash Pasta Sauce

January 25, 2012 · by · 1 Comment

Sometimes I leave the house without dinner in the slow cooker. For days like that this pasta sauce is easy to put together and tastes like you really put a ton of effort into it. In fact, it’s good enough to serve at your next dinner party!

Tip: Hate trying to carve a giant winter squash? Worry about cutting yourself? Some winter squash are huge and cutting them can be intimidating. Next time try softening it up in the oven first. Poke holes in your squash, place on a cookie sheet, and cook for 15 to 20 minutes at 375 degrees. Take it out and let it cool enough that you can touch it. You should be able to slice through it much easier. You can also use pre-cooked purée from your slow cooker!

Quick and Easy Vegan Winter Squash Pasta Sauce
Serves 4

  • 2 cups winter squash, peeled seeded and chopped (or pre-cooked purée)
  • 1 tablespoon Better Than Bouillon No Chicken Base (or other vegan chick’n base)
  • 3 to 4 cups water
  • 2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage)
  • a few drops to ¼ teaspoon liquid smoke, to taste
  • 1 teaspoon balsamic vinegar
  • salt and pepper to taste
  • cooked pasta, for serving

In a saucepan with a lid, add the prepared squash, bouillon, and add enough water to completely cover the squash. The amount of water needed will vary on the size of pan you choose to use.

Cook with lid on over medium heat for about 10 to 15 minutes, or until you can pierce the squash easily with a fork.

Remove the lid and turn the heat to medium high. Add the sage and mash the squash with a wooden spoon as you stir. Cook down until the extra water has evaporated and it is a thick sauce. (If it was almost cooked dry in step 2, add ½ to 1 cup extra water, then mash.)

Add the liquid smoke, vinegar, and salt and pepper. Taste and add more salt, pepper, or sage if it doesn’t make you happy yet.

Serve over cooked pasta.

Filed Under: Beyond Easy, Busy Vegan, Fall, Main Course, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , ,

Winter CSA: Slow Cooker Asian Corn Cabbage Soup

January 12, 2012 · by · 4 Comments

Winter CSAs are definitely an adventure. It’s an all you can eat wonderland of kale, chard, bok choy, cabbage, tatsoi, collards and even more healthy green veggies. Of course beets, lettuce, carrots, and even cauliflower are peppered into the mix too.

We didn’t get a CSA the week we got back from vacation, so I innocently bought a cabbage at the market. It was a beautiful one that looked like a cross between a green and red one. I’m sure it has a proper name, but I didn’t ask the variety. Oh, and it was huge. Somehow I didn’t notice that until I got home.

Then 4 days later I opened my CSA box to 2 more cabbages. So even with 3 cabbage recipes down I still have about 2 1/2 cabbage heads in my fridge right now. Prepare yourself for even more cabbage recipes to show up in the next few weeks. The great thing about cabbage is that it does keep well, so it won’t go to waste.

So, it’s a green extravaganza for my picky eater. But she’s actually starting to lose her intense hatred of cabbage. She liked this soup and the piroshki filling I made with tofu and cabbage (recipe coming soon).

This soup isn’t the prettiest, but the taste is really bold and delicious. This recipe is definitely a keeper.

Don’t forget that this soup (as many recipes here) can also be made on the stove top instead of the slow cooker for a last minute quick dinner.

Slow Cooker Asian Corn Cabbage Soup
(soy-free and gluten-free if you don’t use the soy sauce)
4 servings

  • 1 tablespoon olive oil, optional (water sauté instead if desired)
  • 1/2 small onion, minced
  • 2 cloves garlic, minced
  • 2 to 3 teaspoons minced ginger
  • 1 1/2 cup minced mushrooms
  • pinch salt
  • 4 cups chopped cabbage
  • 2 cups corn kernels (frozen or fresh)
  • 4 cups water
  • 2 teaspoons vegan chick’n bouillon
  • 1 teaspoon sesame oil
  • 1/2 to 1 teaspoon sriracha sauce
  • 1 teaspoon coconut aminos or light soy sauce

The night before: Saute the onion in oil until it turns translucent, then add the garlic and cook one more minute. Add mushrooms and a pinch of salt. Cook until the mushrooms have cooked down and released their liquid. Store cooked mixture with cut cabbage and corn in the fridge overnight.

In the morning: Add everything except sesame, sriracha and coconut aminos to the slow cooker. Cook 7 to 9 hours on low.

Before serving: Taste, add sesame, sriracha and coconut aminos. Adjust seasonings if needed.

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Filed Under: Asian, Beyond Easy, Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Fall, Slow cooker, Soups, Soy-free, Vegan, Vegetarian, Winter · Tagged: , , , , , , , , , , , , , , , , , , , , , , , ,

Butternut Squash Frijoles and a Goodie Bag Giveaway!

November 21, 2011 · by ·

I have some housekeeping to get done before the end of the year. What’s weird is that it’s good for all you readers! I am backed up on reviews and giveaways so I will be posting more the next month and will have giveaways all the way up through the holidays.

Today’s giveaway is one of my goodie bags from my Going Vegan class at The Creative Connection earlier this year. There are vegan samples and tons of coupons. Some of the coupons expire 12/31 but not before you use them to stretch your holiday food budget!

To enter the giveaway leave a comment below telling me your favorite way to use leftover veggies.

You can get an additional entry by signing up for a free account at Key Ingredient and adding me as a favorite or friend. (The link will take you to my profile.) Then come back here and leave a second comment.

There may be more than one winner and I’ll announce them by Wednesday. So leave a comment and spread the word to all your friends!

Butternut Squash Frijoles
Makes about 6 servings
soy-free, gluten-free

This recipe uses a 1½ to 2 quart slow cooker

  • 1 cup dried beans (anasazi, pinto, et.)
  • 3 cups water
  • 1 cup butternut squash purée
  • 1 clove garlic, minced
  • 1 can (14.5 oz/411g) diced tomatoes with chipotle (or plain with ½ teaspoon powdered chipotle)
  • 1 teaspoon marjoram
  • ½ teaspoon chili powder
  • 1 tablespoon fresh cilantro, chopped
  • juice of ½ lime
  • salt to taste
  • ground hot pepper, optional to taste

The night before: Combine the dried beans and water in the slow cooker and cook on low overnight.

In the morning: Add the butternut squash, garlic, tomatoes, marjoram, and chili powder.

Before serving: Taste and adjust seasonings. Add salt, hot pepper, and lime juice.

You can also make a quick mexi-pizza if you spread the frijoles on a tortilla thinly and top with some vegan chorizo and a little Daiya vegan cheese. Plus it cooks in minutes!

You probably have some Winter squash on your t-day menu. If you make an extra cup and purée it, you are ready to make these beans.

If you don’t have time to make the beans now, go ahead and freeze the extra squash in 1 cup portions so it will be ready to go when you want to make them.

You can use pumpkin, acorn, or kuri in place of the butternut. But think about doing something different and use butternut where you usually use pumpkin or sweet potato. After all, Winter squash need some love around the holidays too.

Filed Under: Beyond Easy, Cooking Time 8 hours, crockpot, Giveaway, Gluten-free, Main Course, Mexican, Overnight (8+ hours), Side Dish, Slow cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Solstice Bean Stew (Dark Days Week 4)

December 27, 2010 · by · 2 Comments

I brought these beans to a Festivus party this year and they were actually well received. I thought beans and kale might not go over so well on the meaty buffet. Luckily I was wrong. No one knows there is pumpkin in this because the pumpkin actually breaks down into the sauce!

This is also my dark days meal for last week. The pintos were bought dry at the Raleigh farmers market and they said they were grown locally. The pumpkin was from the Durham farmers market and was also a Halloween decoration earlier in the year. I also got the kale and the dried hot pepper blend from the Durham market.

The jerk seasoning, salt and pepper, bouillon, and port wine were not local ingredients.

Solistice Bean Stew
soy-free, gluten-free

  • 3 cups cooked pinto beans (or 2 – 14.5 ounce cans)
  • 2 to 3 cups pumpkin, peeled and cut into cubes
  • 1 cup water
  • 1 tablespoon chick’n bouillon
  • 1 teaspoon jerk seasoning
  • 1 tablespoon port wine
  • crushed hot pepper or cayenne, to taste
  • 2 cups kale (or other greens), stems removed and chopped small
  • salt and pepper, to taste

The night before: Peel pumpkin then cut in half and remove seeds. You can clean up the seeds and toast for snacking or garnish. Chop the pumpkin into

In the morning:  Add the pre-cooked pinto beans, pumpkin, water, jerk seasoning, wine and hot pepper to an oiled crock. Cook on low heat for 6 to 8 hours.

40 minutes before serving:  If there are any chunks of pumpkin that haven’t ‘melted’ into the stew mash them with a fork. Add the kale and cook until tender (about 40 minutes). Add salt and pepper to taste and add more chili or jerk seasoning if needed.

Serve over cornbread for a hearty winter meal.

Filed Under: Beyond Easy, Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Dark Days, Main Course, Slow cooker, Stews, Vegan, Vegetarian · Tagged: , , , , , , , , ,

Pumpkin Gingerbread

October 28, 2010 · by · 4 Comments

Pumpkin Gingerbread

soy-free

This gingerbread gets a nutritious boost with the fall flavor of pumpkin. You can use canned organic pumpkin, or you can make your own. The slow cooker is perfect for gingerbread since things stay moister. You can use regular flour or even a gluten-free baking mix if you don’t have whole wheat pastry flour on hand.

dry:
2 cups (240g) whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt

wet:
2 tablespoons ground flax seeds mixed with 2 tablespoons water
1 cup (250ml) pumpkin puree (canned or homemade)
1/2 cup (125ml) molasses
1/2 cup agave nectar or maple syrup
1/4 cup (62ml) olive oil
1 teaspoon vanilla

Mix dry ingredients in a large bowl. Mix the flax seed and warm water together in another bowl. Combine the rest of the wet ingredients to the flax mixture. Add the dry mixture to the wet and stir with wooden spoon until it is just combined. Add to an oiled loaf pan that fits in your slow cooker, or directly to your pre-oiled crock. Cook on high, with the lid vented by placing a wooden spoon across the crock, under the lid.

Cook until a knife comes out almost clean (About 1 1/2 to 2 1/2 hours cooked in crock, 3 to 3 1/2 hours cooked in loaf pan). Remember if you cook it as a loaf, it will continue to cook a little more after you remove it from the slow cooker.

Yields: About 8 servings
Total Prep Time: 15 minutes
Total Cooking Time: 1 1/2 to 2 1/2 hours cooked in crock, 3 to 3 1/2 hours cooked in loaf pan

Filed Under: Breakfast, Cooking Time 2 hours, Dessert, Vegan, Vegetarian · Tagged: , , , , , , , , , , ,

Beyond Easy Pumpkin Purée

October 11, 2010 · by · 10 Comments


Never worry about a canned pumpkin shortage again. Each fall pie pumpkins are sprinkled in with the larger Jack-o-lantern pumpkins. Pie pumpkins are smaller and many will even fit in a small slow cooker. Plus pie pumpkins are tastier, and meant to be used in cooking. Use in any recipe that calls for cooked or canned pumpkin. Freeze in 1 1/2 cup portions, so you can thaw out the same amount that’s in one can.

Beyond Easy Pumpkin Purée

1 pie pumpkin that will fit in your slow cooker

Wash the pumpkin, and poke holes in it for the steam to escape. Place it in the slow cooker and cook on low for 6 to 8 hours. When it’s ready, a fork should easily slide through the skin and the flesh.

Let the pumpkin cool until you can touch it without burning yourself. Move it to a cutting board, and slice it in half. Remove seeds and pumpkin guts. Scrape the flesh into a food processor or blender and purée until smooth.

Yields: 3 to 6 cups
Total Prep Time: 3 minutes
Total Cooking Time: 6 to 8 hours

Filed Under: Cooking Time 6 hours, Cooking Time 8 hours, crockpot, Gluten-free, Preserve the Harvest, Slow Cooking Basics, Vegan, Vegetarian · Tagged: , , , , , , , , ,

Slow Cooker Almost White Chili with Tempeh and Winter Squash

February 1, 2010 · by · 1 Comment

I started out making white chili and kept tweaking it until it was no longer quite white. In the chili world I guess it still counts as white chili even though I added tomatoes and butternut squash.

I made it while snowed in so you’ll notice lots of pantry ingredients. I’ve linked to the recipes for the staples I used so you can make them from scratch when you aren’t house bound.

I learned about boiling tempeh to get some of the stronger favor out from Isa’s books. Place cut tempeh into enough boiling water to cover it and cook for 10 minutes. Now your temeph is ready to go.

Slow Cooker Almost White Chili with Tempeh and Winter Squash (*gluten-free)

Prep time: 15 minutes
Cooking Time: 6 – 8  hours

  • 2 cans white beans (or dry equivalent pre-cooked by you)
  • 1 package tempeh, crumbled (* if you are gluten-free make sure to avoid 3-grain tempeh and get plain soy instead)
  • 1/2 cup salsa verde
  • 1 can diced tomatoes (I used Muir Glen Chipolte)
  • 1 1/2 cup pureed butternut squash (or 1 can organic)
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 Tb jerk seasoning
  • 2 Tb vegetarian Worcestershire sauce

The night before: Boil the tempeh if you’re going to do that. Crumble and put in the fridge for the morning.

In the morning: Add all the ingredients and cook on low for 6-8 hours. Re-season before serving. I’m trying to eat almost no salt, but you will need to add salt to taste.

Top with yogurt or tofu sour cream.

Filed Under: Beyond Easy, Chili, Cooking Time 8 hours, Gluten-free, Vegan, Vegetarian · Tagged: , , , , , , , ,

Slow Cooker Chickpea Butternut Squash Soup

January 17, 2010 · by · 5 Comments

Butternut squash is a beautiful thing. The fact you can buy it already cut up in the produce section or freezer at your local grocer makes it even better. While it’s not hard to do it yourself, you may find yourself eating more of it when it’s so easy.

You can prepare one from scratch and freeze the leftovers for your next dish. Plus like other veggies it’s much cheaper to cut it up yourself.  Cut the squash in half lengthwise, scrape out the seeds, and use a potato peeler to remove the skin. Once you have a flat side (from cutting it in half) it’s a breeze to peel.

This is a perfect soup for picky eaters. They can’t see the offending veggies and the flavors in the soup meld together so they can’t single a flavor out.

Slow Cooker Chickpea Butternut Squash Soup  (Gluten-Free )

Prep time: 15 minutes
Cooking Time: 6 – 8  hours

  • 2 cups butternut squash,  frozen, or raw (peeled and seeded of course)
  • 1-14 oz can chickpeas, rinsed
  • 1-14 oz can organic crushed tomatoes (diced or stewed works fine too)
  • 1 cup bell pepper strips (fresh or frozen works fine)
  • 2 cloves garlic, minced
  • 1 Tb Better than Bouillon chicken-less flavor –  or omit and use broth instead of water
  • 5 cups filtered water
  • 1 Tb port wine
  • 1/2 cup sautéed mushrooms
  • 1 tsp. marjoram
  • 1 Tb Italian seasoning blend

The night before: Peel, seed, and chop the butternut squash. Slice mushrooms, mince garlic and chop green peppers.

In the morning: Throw everything into your slow cooker and cook for 6 – 8 hours on low. Taste and add more herbs or port wine. Puree with an immersion blender and serve.

Filed Under: Cooking Time 6 hours, Cooking Time 8 hours, Gluten-free, Soups, Vegan, Vegetarian · Tagged: , , , , , , , , ,

Slow Cooker Acorn Squash Stuffed with Cranberry Pecan Rice

January 15, 2010 · by · 1 Comment

In keeping with the winter squash theme of the week, I present you with one of my personal favorites – acorn squash.  Like all the winter squash it’s high in vitamin A, C, and B6 and is just a great food to add to your day.

By using your slow cooker instead of an oven, you’ll have a dish ready to serve as soon as you get home. Too often I think of making stuffed squash when I’m already running behind.  Then it’s too late to have the baking time it needs.

Use the recipe below as a jumping off point. You can use any leftover grains, beans, even chopped stale bread (think Thanksgiving stuffing)  to make a filling. Since the acorn squash is a little sweet, I like to add some dried fruit as well as savory herbs. It’s a perfect place to use up that last bit of the sausage (cook it first), crumbled baked tofu, or other meat substitute.

You can also just bake plain acorn squash in the slow cooker with a little cinnamon and brown sugar to have as an extra healthy dessert. Or simply cook it plain to use in a side dish.

Slow Cooker Acorn Squash Stuffed with Cranberry Pecan Rice  (Gluten-Free )

This recipe serves 2, but you can easily double it. Just make sure your slow cooker is large enough to sit all the halves side by side.

Prep time: 15 minutes
Cooking Time: 8  hours

  • 1 Acorn Squash, cut in half lengthwise and seeded
  • 1 cup Rice, pre-cooked (any leftover grain will work)
  • 1-16 oz can lentil (or the equivalent, but they must be pre-cooked)
  • 1 Tb. Dried Cranberries, chopped
  • 1 Tb. Pecans, chopped
  • 1 Clove Garlic, minced
  • 2 sprigs fresh thyme, minced
  • 1 tsp. Rosemary, chopped
  • Pepper to taste

The night before:  In a bowl mix the leftover rice with the lentils, chopped pecans and cranberries. Add in garlic and herbs, mix, then cover and put in fridge until the morning. Add some water or broth if the mixture is too dry.

Cut the acorn squash in half and remove the seeds. Lightly oil the exposed flesh with a little olive oil and place in the fridge until morning.

In the morning: Add about a half-inch of water in the bottom of your slow cooker. Take some aluminum foil to crumple up under your squash halves to keep them from turning over and spilling out the stuffing. No aluminum foil? Cut a little off the bottom side of the squash half to get it to sit straight.

Fill the squash with the stuffing and round it over the flesh if possible.  Cook on low for 8 hours.

Optional: At the end of cooking add some 2% shredded cheese over the top of each squash half and pop the ceramic crock part of the slow cooker into the oven at 350 degrees until it melts.

If your crock doesn’t separate from the electrical part you can’t put it in the oven. Instead add the cheese while everything is still in the slow cooker, turn it to high and cook for about 15 minutes. The only difference is you will get a nice golden brown color if you put it in the oven.

Filed Under: Cooking Time 8 hours, Gluten-free, Main Course, Vegan, Vegetarian · Tagged: , , , , , , , ,

Slow Cooker Winter Squash and Fruit Soup

January 14, 2010 · by · Leave a Comment

You may have noticed an orange theme this month in my recipes. I love all kinds of winter squash. Delicata, butternut, acorn, pumpkin, and all the rest are not only tasty but full of good vitamins and minerals for you too!

All winter squashes pair well with something a little sweet. I like mixing them with fresh pears and apples in the winter to liven up a soup or casserole. It’s unexpected, and a nice change of pace during the winter months. One of my favorite combos is pear and delicata squash. But use anything you happen to have on hand to create your own one of a kind soup.

Slow Cooker Winter Squash and Fruit Soup (Gluten-Free *)

Prep time: 15 minutes (less if using pre-cut winter squash)
Cooking Time: 6 -8  hours

  • 2 – 3 cups winter squash, peeled and cubed (or you can buy it pre-cut – frozen works fine too)
  • 2 pieces of fruit (pears, apples, asian pear, etc.), peeled and cored then cubed
  • 1 small onion, chopped
  • 1 garlic clove,chopped
  • 4 – 6 cups vegetable stock (or filtered water with Vegetarian Better Than Bouillon no-chicken – my favorite)
  • 1 Tb Port or red wine (* if you are gluten-free make sure you are using a brand that does not use flour to seal the barrels)
  • sprigs of fresh thyme, rosemary,  sage or a combination
  • pepper
  • taste before adding salt, the veggie broth will already have some (possibly a lot)

The night before: Chop veggies and prepare winter squash. If you bought a whole winter squash, cut it in half, scrape the seeds out, and then use a vegetable peeler to remove the skin. You can cut the fruit now, but you will need to toss it with lemon juice to prevent browning.

In the morning: Throw everything into the slow cooker and cook on low 6 – 8 hours. Remove the thyme spring or rosemary sprig. Use a hand blender to purée everything together.  Add extra water or broth if needed. Taste and adjust seasonings to taste. Top with finely chopped pistachios or a fresh sage leaf.

Filed Under: Cooking Time 8 hours, Gluten-free, Soups, Vegan, Vegetarian · Tagged: , , , , , , , , , ,