Apple, Sausage and Kale Stuffing in Golden Squash “Bowls”
Posted: November 20, 2012 Filed under: Main Dishes, Uncategorized, Vegan, Vegetarian, Veggies | Tags: craisins, Field Roast apple sage sausage, kale, sausage and kale stuffing, stuffed squash, vegan stuffing, vegan Thanksgiving, winter squash recipes Leave a comment »
Edible arrangements.
(Rachel, the daughter)
Every year around this time I make one of my favorite fall recipes with the pretty squash I’ve used to decorate my house. The centerpiece takes center stage in one magnificent dish with all the flavors of Thanksgiving–sage, apples, pecans, cranberries, squash, toasty bread stuffing. Sometimes I make it on Thanksgiving day, but we are traveling to my mom’s this year, so we had our annual stuffed squash fall celebration this weekend.
It has quite a few steps and takes a little longer than most of my recipes, but it’s totally worth it. To make a quicker but equally delicious version, you could roast pre-cut butternut squash and add it to the stuffing and just serve it in bowls.
I used Field Roast Apple Sage sausage, Earth Balance, and veggie stock to make this an all vegan dish. Of course, you can sub these with any sausage, butter, or stock you have on hand. If you have any vegetarians dining with you for Thanksgiving, this dish will totally wow them and it makes a beautiful presentation all of your guests will love.
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A little note to you from us.
We hope you have a wonderful Thanksgiving full of laughter and love and joy and happy tears and delicious food. We are incredibly grateful for each one of our readers and all the love and support you’ve shown us as we’ve opened up our kitchens and our lives to you this year. We’ll be thinking of you as we tie on our aprons and make a great big Thanksgiving feast (and a monumental mess of Becky’s kitchen) in Denver together.
Love and gratitude,
Becky & Rachel
All the flavors of Thanksgiving in one beautiful bowl.
Apple, Sausage and Kale Stuffing
in Golden Squash “Bowls”
Serves 4
Ingredients
4 c. of cubed bread
1/2 – 1 T. olive oil (just enough to lightly coat the bread)
1/4 t. sage
1/4 t. garlic powder
1/4 t. oregano
——————
2 small winter squash (acorn, golden nugget, sugar pumpkin, kabocha, delicata)
water
2 t. Earth Balance
salt
——————
~ 1 T. Olive Oil
2 links of Field Roast Apple Sage Sausage (or your choice of sausage), sliced into bite size pieces
——————
2 stalks of celery, chopped into half moons
1/2 of white or yellow onion, diced
1 apple, diced
3 stalks of kale, leaves removed and torn into small chunks
1 c. pecans, roughly chopped
1 cup of craisins soaked in 2 cups of warm water
juice of 1 clementine or 1 T of orange juice
1/4 t. Salt
1/4 t. Pepper
——————
1 T. fresh parsley
1 c. veggie stock
Directions
Step 1. Preheat oven to 375 degrees. On a pan, toss bread cubes with olive oil, sage, garlic powder and oregano. Heat in oven until crispy and brown. Set aside to cool.
I used a mix of stale white bread and Ezekiel bread to make the croutons.
Step 2. Carefully cut the squash in half to make two “bowls”. You can cut it around the middle or from the stem to the bottom (the easiest way), depending on the shape. If you just want two bigger servings instead of four small ones, you can even just slice the top off of the squash for a pretty bowl presentation. (Search “stuffed squash” on google images to see lots of presentation options.) If needed, cut a little piece off of the bottom of your squash “bowl” to make a flat surface.
Remove the seeds from the squash. (Save the seeds for later and bake them with a little Earth Balance and seasonings for an hour at 300 degrees for a delicious snack.) In a large baking dish, put all the halves cut side down and add about 1/2 inch of water. Bake for 30 minutes or until the squash is nice and tender (you should be able to easily slice through the flesh with a spoon).
Step 3. While the squash is baking, heat a skillet to medium to medium high. Coat the bottom of the skillet with olive oil. Add sausage and brown on all sides, add more oil if it sticks to the pan. Set sausage aside on a paper towel lined plate.
Field Roast Apple Sage sausage works beautifully in this dish. It is soy & gmo free and has passed the taste test with my omnivore friends.
Step 4. In the same hot skillet, lower heat to medium and add a little more olive oil. Add the onions and celery and a pinch of salt. Stir occassionally until onions and celery are soft. Add the apples and kale. Saute until they are soft. Lower heat and stir in sausage, pecans, drained cranberries, clementine or orange juice, and season with salt and pepper. Remove from heat.
Onions, celery, apples, kale, pecans, craisins, and apple sage sausage. Mmmmm.
Step 5. Drain the water from the squash pan and flip the squash cut side up. Put 1/2 a teaspoon of Earth Balance, butter or olive oil and a sprinkle of salt into each squash half.
Step 6. In a large bowl, combine croutons, sausage veggie mixture, and veggie stock. Spoon mixture into each squash half, letting any extras fill in the bottom of the pan.
I used 2 1/2 squash, but the stuffing is really the best part, so I reduced the recipe to just 2 squash. You and your guests will want to refill your squash bowls with a little extra stuffing. Trust me!
Cover with foil and heat for 20 minutes. Remove the foil and heat for 10 more minutes.
Serve with a heart of gratitude and thanksgiving.
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Cooking with Kiddos in the Little Helpers FunPod
Posted: November 15, 2012 Filed under: Kids Cooking, Reviews, Uncategorized | Tags: childrens stool for kitchen, childs safety in kitchen, cooking with kids, getting children involved in the kitchen, guidecraft kitchen helper, learning tower, little helpers funpod review, luca and company, raising healthy eaters, safe stool for kids 13 Comments »Welcome to the WeAreTeachers Blog Hop Stop #9. If you’re just joining us, head back to the BLOG HOP LAUNCH POST to find out how the Blog Hop works so you can collect all of the necessary clues for a chance to win an iPad, a $50 gift card and much more!
As a participant in this blog hop, I’ve been asked to write a review of my favorite educational gift. I’ve chosen:
Product: Little Helpers FunPod from Luca & Company
Age range: 1-4
Subject areas: cooking, science
Hot Deal: 10% off code at http://www.rightstart.com Code: Save10
Be sure to read all the way down. One lucky reader on this blog will win a $25 giftcard to Wayfair.com!
For Jackson’s first birthday gift, I splurged on a Little Helpers FunPod from Luca & Company, a fairly pricey European contraption (at just under $200 full-price) that safely elevates children to counter height. It looks like a chair with four walls and an adjustable platform.
Best. Purchase. Ever.
Jackson’s birthday morning. He was stoked about his present and equally excited to play with a package of spinach while I whipped up special Birthday Blueberry Green Smoothies for the family.
We use the FunPod every day. He drags me to the laundry room where it lives when not in use and points to it, asking to be put in. Now that summer is over and our outside water play has come to an end, I am so thankful for the FunPod. It lets him play in the sink safely while I get other things done nearby. Water play is great for little minds. This morning I snapped this photo of him using a measuring cup to transfer water from one side of the sink to a pot on the other side. Then he used the whisk to stir the pot. Pretending to cook, perhaps?
Filling the pot up with water. “Watcha making buddy?” (Notice the salad spinner in the background — that’s probably my second recommendation for an “educational” child’s toy. Endless entertainment from that thing!)
Speaking of cooking, the FunPod has not only been a life saver for me when it comes to getting dinner on the table, but it has been a wonderful tool for letting Jackson experience food with me. He uses all five senses as he stands at the counter in his FunPod helping mommy cook. He smells garlic and onions simmering, he sees the steam rising from a stew and tells me “awwt” (hot), he squishes cookie dough through his fingers and giggles, he watches with enamor as flour sifts through his grip. He tastes olives before they go in the pasta sauce, “mmmm,” he says. He takes a bite out of an unpeeled avocado I’ve accidentally left in his reach. “Yukky, Yukky,” he says spitting out the rough outer layer, before taking another bite to get to the creamy flesh inside.
“Helping” mommy make a Pumpkin Spice Butternut Squash Cobbler. He’s in charge of quality control.
In just five months, the FunPod has given us so many food memories and given Jackson a leg up in learning about healthy eating and getting him to try new things. The other day, I gave him some kale to play with and a few other kitchen gadgets. I looked back over and he was tearing the kale into tiny pieces and putting them in the bowl…his first salad. It’s my proudest parenting moment yet. Thank you FunPod.
Stirring the quinoa before I take it to simmer on the stovetop.
He first learned the concept of Peek-a-boo in the pod. He would duck himself down and I would say “Where’s Jackson?” and he would pop right up, thrilled that he had fooled mommy.
Where is Jackson?
Though my son was only one when we got it, because the pod’s platform adjusts to different heights, it is good for any child who can stand on their own all the way up to six years old. As Jackson gets older and grows out of his high chair, I see us using this for craft projects when I want to make sure the mess is contained, play dough fun, snack time, and at some point, he could potentially be a real help in the kitchen. At this rate, I won’t be surprised if he’s washing the lettuce and preparing the family salads by age three. Talk about a great return on investment!
The FunPod is relatively small, about the width of a cabinet and has different levels to make learning in the kitchen safe and fun for babies, toddlers, and young children. I recommend a rug beneath it for water play. It will be a little messy…but it’s so worth it. This is a $20 rug from Costco and is really absorbent and doesn’t slide around at all.
Because the FunPod is a UK product, you probably won’t find this in stores in the U.S.A. I bought mine through one of those daily deal sites and got a pretty steep discount. I found a 10% off code to Rightstart.com (Code: Save10) where it is $190 with free shipping. Amazon.com and Wayfair.com both have them for $190.00 with free shipping as well.
You may want to google these similar models as well: The FunPod 5-in-1 High Chair, Little Partners Learning Tower, and GuideCraft Kitchen Helper. I haven’t used any of these models so I can’t offer my own reviews, but if you’re like me, you probably like to consider all your options before making a big purchase. The Learning Tower is wider to hold two kids and has open sides so kids can climb in and out (I found this as a negative with one 1-year old, but others may see these as great bonuses). The Kitchen Helper folds away and is almost half the price as the other two; it might be a good choice for small spaces.
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WeAreTeachers Blog Hop Clue #9: SURROUND
The next stop on the blog hop is: Surviving The Stores
WIN A GIFT CARD TO WAYFAIR.COM
- Subscribe to our blog via email (one optional entry)
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- Leave a comment and let us know which of the above you did or have already done in the past and answer this question: What is your favorite thing to cook, bake, or make in the kitchen with kids? (One REQUIRED entry)
Please be sure to include your email in the contact form so we can notify you if you win.
Legal Jargon: All opinions and recommendations in this review are my own. I was not compensated by WeAreTeachers, Luca & Company, or Wayfair.com. I paid for our FunPod with my own money and am personally paying for the WayFair.com gift card as well. Each entry will be assigned a number. We will use a random number generator to pick the winner. The winner will be notified via email. If we do not hear back from the winner in 48 hours, we’ll randomly pick another winner.
Laugh, Cry, Cook Thanksgiving Round-Up (Lots of Vegan & Gluten-Free Options Everyone will Love)
Posted: November 12, 2012 Filed under: Appetizers, Breakfast Foods, Desserts, Fruit Dishes, Gluten Free, Main Dishes, Salads, Sides, Snacks, Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: allergy-free holidays, glutten-free Thanksgiving menu, healthy Thanksgiving, modifiable meals for holidays, vegan Thanksgiving menu Leave a comment »The other day while I was, ahem, procrastinating on doing some actual writing, I decided to organize my Pinterest boards. Obviously, that is a priority two weeks shy of a deadline. And while I was at it, I made a Vegan Thanksgiving Pinterest Board with all the recipes I have made or posted that would make lovely vegan dishes at Thanksgiving. Most are mine, some are moms, and a few are from some of my other favorite blogs.
I thought, in the midst of the final edits and recipe testing for the book and what not, instead of creating something new for my post this week, I’d round up some of our favorite recipes from this blog for Thanksgiving. Most are either vegan or can be easily made vegan with a few modifications, some are gluten-free, and a few are neither.
As a vegan myself and friend to many people with dairy, gluten, and even poultry allergies, I hope this list will give others with different eating habits some ideas for Thanksgiving dinner. I also hope it will be helpful to those who are cooking for people like me this Thanksgiving. Serving one or two special dishes for the “weird” eaters in your life is a way to show how much you love and care for them and to let them know you honor and respect their food choices. Believe me, it means more than you can know to arrive at someone’s home and realize they thought of you while planning their menu. It means they think you matter and want you to feel included at the family table. One yummy dish can say all that.
Jared, Jackson, and I will be heading to Colorado to spend Thanksgiving with Mom and Greg and to celebrate turning in our book. Whoohoo! It’s always a fun time when we get together. We laugh. If we’re lucky, we might even laugh until we cry. And of course, we cook!
Enjoy this Thanksgiving Roundup!
Oh, and I’ve updated our recipe page too, if you want to browse all of our recipes for your own holiday inspired pinterest board. 
ENTREES
Topless Veggie Pot Pie
Topless Veggie Potpie
You might want to make up another name for your grandmother 
**Vegan
Rustic Iron Skillet Pot Pie
Rustic Iron Skillet Pot Pie
Would be great with shredded Turkey or Chicken, crumbled tempeh, or Chik’n Strips.
**Vegan variations listed in recipe
Fresh Corn & Roasted Poblano Soup
Fresh Corn & Roasted Poblano Chowder
If you are looking for something a little less traditional, this is one of our favorite fall dishes. It would make a delicious alternative for vegan or vegetarian guests. Adding a little Field Roast Applewood Sausage makes this a filling entree.
**vegan, gluten-free (optional vegan sausage contains gluten)
Roasted Cabbage, Sausage & Honey Balsamic Glaze
Roasted Cabbage & Sausage with Honey Balsamic Glaze
I love my mom’s anecdote with this recipe. It will probably still be fitting for some of our family tables following this intense election. “Every good hostess knows that the best way to break up an awkward family debate is to divert attention by cooking something that smells amazing, and looks so delicious that all conversation stops, as wordless lip-licking and tummy-rubbing take over. This is one of those simple, delicious, comforting meals that could possibly bring about World Peace. At least at your dining table.”
**Vegan variation listed in recipe, gluten-free (vegan variation contains gluten)
Spicy Hominy, Kale and Butter Bean Bowl
Spicy Hominy, Kale, & Butterbean Bowl
Another one of our fall favorites. I make variations of this at least every few weeks in the cooler months. It is filling and nutritious and has lots of bright pretty colors. Sometimes I add diced butternut squash for even more fall flavor. It simmers in one pan in less than 30 minutes and can easily be re-heated, so it makes a great alternate meal for vegans at the table without taking up much extra time or kitchen space.
*vegan, gluten-free
APPETIZERS AND SNACKS
Let kids decorate their own Gobble-Gobble Turkey Toasts
Gobble-Gobble Turkey Toasts with Pumpkin Butter
Hold your little ones over until dinner and entertain them at the same time by letting them decorate their own Gobble-Gobble Turkey Toasts with Pumpkin Butter and a variety of toppings like chocolate chips, shredded coconut, walnuts, and dried cranberries. This is a fun way for vegans to incorporate turkeys into their child’s Thanksgiving experience.
**vegetarian, vegan-friendly, gluten-free friendly with gf bread
Warm Stuffed Dates
Warm Stuffed Dates: Two Minutes, Two Ingredients
These appetizers or snacks are so quick and easy, any one of your kitchen helpers could make them. They are melt-in-your mouth delicious when warm, but still great when they cool to room temperature, making them easy to make ahead and just leave out for the grazers. They also provide quick energy for a busy cook.
**Vegan, gluten-free
Carrot Cake Chutney
“Carrot Cake” Chutney (Topping for Cream Cheese & Crackers)
This stuff is amazing on crackers, but also a fun carrot cake “mix-in” for yogurt or ice cream. An easy and unique treat to serve at your next party or bring to a hostess.
**vegetarian, gluten-free, (chutney is vegan and you can easily sub vegan cream cheese)
Pumpkin Spice Dip for Apples (with Extra Toppings for “Double Dipping”)
Pumpkin Pie Dip with “Autumn Leaf” Apples
This recipe is creamy and tastes exactly like pumpkin pie, but uses real food, and most of it is good for you! The fun thing about this recipe is that you get to “double-dip” your apple slices: once in the pumpkin pie fluff and again in any topping of your choice. A friend of mine has a daughter who can’t have dairy and she told me she’s almost embarrassed to admit how many times they’ve made this recipe. In her words, they “can’t get enough!”
**vegan, gluten-free
SIDE DISHES
Baked Macaroni & Cashew Cheese
Baked Macaroni and Cashew Cheese
Non-vegans love this dish too and are always shocked when they find out there is no cream or cheese. Compared to real mac & cheese, this is more like a creamy pasta casserole. With the addition of some chickpeas, I often serve it as an entree.
**vegan, gluten-free w/ gf pasta
Pecan Mushroom Stuffed Zucchini
Pecan Mushroom Stuffed Zucchini
We probably need to retake these pics. It looks much prettier than the picture shows and it tastes amazing. My mom made this for me and I made her promise me she didn’t sneak meat in it. The walnuts really transform into a meaty texture. We both love this dish.
**vegetarian, vegan variation listed
Roasted Red Pepper Quinoa
This is my go-to quinoa recipe. It’s so easy and with a rice maker, it basically cooks itself while you get the rest of dinner made.
**vegan, gluten-free
Balsamic Roasted Garlic Vegetables
Roasted veggies are delicious on any occasion and even the pickiest veggie eaters often find they like vegetables that have gotten crisp and sweet in the oven.
**vegan, gluten-free
Orange Glazed Carrots
Sweet, buttery orange glazed carrots are the perfect compliment to any Thanksgiving dinner.
**Vegan with sub of Earth Balance, gluten-free
Sweet n’ Sour Green Bean with Bacon
Sweet n’ Sour Green Beans and Bacon
A nice alternative to the traditional Green Bean Casserole at Thanksgiving.
**Vegan variation listed in recipe
SALADS
Creamy Vegan Fruit Salad Dressing
Fruit Salad with Creamy Dressing
Perhaps the best fruit salad dressing we’ve ever tasted. This easy delicious two ingredient recipe will be your new favorite topping for everyday and holiday fruit salads. We promise you we’re not exaggerating.
**vegan, gluten-free
Cranberry Orange Kale Salad
This sweet orange marmalade dressing goes perfectly with massaged kale greens, dried cranberries, and slivered almonds. Kale is a great green for serving at dinner parties or holidays because it holds up well in dressing. In fact, you can dress this the day before and it will only taste better the next day. Just pull it out of the fridge, and sprinkle with toppings.
**vegan, gluten-free
Fruit & Almond Kale Salad with Clementine-Maple Dressing
Fruit & Almond Kale Salad with Clementine Maple Dressing
Another yummy kale salad option. This one is packed with lots of nuts and seeds, making it a nice filling salad for those who may skip out on the turkey or for your health conscious dinner guests.
*vegan, gluten-free if you sub tamari for the soy sauce
DESSERTS
Luscious Pumpkin Mousse Pie
Coconut has become a best friend in the Laugh, Cry, Cook kitchens. Even though my mom eats dairy, she too is hooked on the wonders of the cold cream from a full-fat coconut milk. Whip it into a whipped cream topping, use it for a yummy pumpkin pie dip (see the snacks and apps), and even make this Luscious Pumpkin Mousse Pie with it. Don’t even bother telling the guests it’s vegan…they will NEVER know. We think it may be the best pumpkin pie either of us have ever had.
**vegan
Butternut Squash and Pumpkin Bread Cobbler
Pumpkin Spice Butternut Squash Cobbler
A grown-up autumn twist on an old easy summer favorite that called for a can of peaches and a yellow cake mix. This version uses butternut squash and pumpkin spice bread mix instead.
**vegan
Healthy Apple Crisp
Buttery, not-too-sweet, crunchy and rustic. It has no refined sugars, but is made with natural coconut sugar and tad of pure maple syrup. The topping has no flour: it is all oats and nuts and seeds, giving it a fabulous crunchy texture. It is loaded with fiber and protein, a comforting autumn dessert, and healthy enough to serve the next day for fruit-nut breakfast oatmeal – re-heated and served with a little milk, cream or almond milk.
**vegan, gluten-free w/ gf oats
Warm Chocolate Coconut Almond Cake
A vegan version of a German Chocolate Cake that my mom keeps bragging about. Mom, can I make this my official request for this to be served at our Thanksgiving? Thank you!
**Vegan
Honorable Mention Desserts:
We have so many yummy desserts, but this post is getting super long, so I’ve just linked to a few more worth checking out.
Refreshing Mandarin Orange and Pineapple Cake (vegan friendly)
No Bake Apricot Bars (vegan, gluten-free)
Blueberry Oat Nut Bars (vegan and gluten-free friendly — see Rachel’s variation in the comment section)
Coconut Covered Cherries (vegan, gluten-free)
Powerhouse Chocolate Pudding Pie (vegan, gluten-free option)
Pumpkin Cookie Butter Cookies (vegan)
Superfood Hemp Chocolate Treats (vegan w/ vegan chocolate)
BREAKFASTS
Yes, breakfast is still the most important meal of the day…even on Thanksgiving. No one wants the cook to pass out from low blood sugar levels in the middle of prepping dinner.
Kinda’ Healthy Vegan Apple Fritters
Kinda’ Healthy Vegan Apple Fritters (vegan)
Sweet Pecan Pie Breakfast Oatmeal (vegan, gluten-free friendly)
Healthy Cinnamon Raisin Oatmeal (vegan, gluten-free friendly)
Some hints for cooking for vegans
Some of your favorite dishes can be easily modified for a vegan guest if you just know a few tricks.
Eggs: 1 T. of flax meal mixed with 3 T. of warm water will gel up in a few minutes and can be used as an egg substitute in most baked goods. 1/2 a banana also usually works in sweet breads or muffins.
Butter: Earth Balance is a delicious vegan butter substitute. In fact, if you already use margarine, you’ll hardly notice a difference int the taste. It is readily available at Whole Foods and Krogers here. My small town Wal-Mart even started carrying it.
Milk: Unsweetened almond milk is my favorite substitute for most of my cooking. It has a very mild taste so it doesn’t overpower a dish. Soy milk seems to have the best results for baking cakes and cupcakes though I usually use almond milk anyway because it’s what I have on hand.
Buttermilk: Add 1 T. of vinegar or lemon juice to 1 c. soy milk (soy does work best for this trick) and let sit for about 10 minutes. (FYI, this trick happens to work with cow’s milk too, if you don’t have buttermilk on hand and aren’t dairy-free.)
Meat: Don’t assume that the vegans in your life will be thrilled with a fake chicken breast as their main entree. Some will, but many of us, especially the ones who technically try to follow a plant-based diet, don’t actually eat many of those processed fake products. I have found a few that I like: Field Roast Applewood Sausages are my favorite meat substitute. They are GMO and soy-free and taste delicious. I’ve used the Chick’n Strips a few times too and those are pretty good on a pizza or something. Whole Foods has a Chick’n Salad in their deli that is quite good. I like cooking with tofu, but it’s taken me some time to learn how to make it taste good. Really, you don’t need fake meat or even soy to have a filling meal. Lentils, split-peas, chickpeas, and beans are all healthy filling options and can easily replace the meat in a lot of recipes.
Cheese: Vegan cheese substitutes are getting better and better all the time. Daiya is the most common shredded cheese substitute. It’s pretty good. We like it on our pizza. Though I don’t think it will fool anyone into thinking it’s real cheese. There are also cream cheese and sour cream substitutes that are pretty good, especially if used in a recipe or dip. I have a recipe on the blog for Nacho Cheese using cashews and sunflower seeds. The cashew cheese for the macaroni (above) could be used for any other casserole type dish as well. Their are also lots of recipes online for different cheeses, like ricotta cheese or parmesan. One of our readers even left a tip that you can make your own sour cream and cream cheese. If you can think it, some food blogger has probably blogged it.
I hope you find this helpful as you prepare a Thanksgiving meal that includes all the different palates in your family at one table. May the food join your family together in love and respect for one another. May we all honor each other and our differences on this day of gratitude and thanks.
Healthy Cinnamon Raisin Oatmeal (Vegan, Sugar-Free, Freezable for Quick Kid’s Breakfasts)
Posted: November 6, 2012 Filed under: Breakfast Foods, Gluten Free, Uncategorized, Vegan, Vegetarian | Tags: chia seeds, freezable oatmeal, healthy cinnamon raisin oatmeal, hemp seeds, toddler breakfast, vegan baby, vegan breakfast, vegan toddler recipes 2 Comments »
Jackson’s favorite breakfast is oatmeal. He eats a bowl every single morning. To save time, I make a big batch with thick-cut rolled oats, chia seeds, hemp seeds, raisins, cinnamon, and bananas every week, then freeze it in ice cube trays. In the mornings, all I have to do is heat up three or four cubes of frozen oatmeal with one cube of frozen full fat coconut milk (I always freeze extras when making a recipe that calls for less than a can). Sometimes I add blueberries, apples, leftover baked sweet potatoes, canned pumpkin, or shredded carrots to the oatmeal, but this cinnamon raisin version is so simple and it requires no chopping or preparation at all, so I make it most often.
When Jackson sees me putting his frozen cubes of breakfast in a bowl to be heated, he waves his hands in excitement and runs to his high chair begging me to put him in. He acts like the 90 seconds it takes to heat his breakfast is a lifetime.When I finally give him his bowl, he sets the spoon aside, dips his hand in, and eats it by the fist full. Within minutes, it’s all “gone, gone.”
I feel a little bad that I’ve never made him pancakes or waffles, yet I figure, why change a good (and healthy) thing? Most mornings I don’t have time to have a battle of wills or to keep trying different things until I find something he’ll eat. For months, he has had oatmeal for breakfast and he has never turned his nose at it. This little routine keeps our mornings peaceful, at least long enough for me to have my first cup of coffee.
Full of healthy omegas, sweetened with fruit, this oatmeal is delicious and healthy for kids and adults alike.
Healthy Cinnamon Raisin Oatmeal
Serves 4 adult-size portions (8 child portions)
Ingredients
3 cups of water
2 cups of milk of choice (I use unsweetened almond or coconut) or use more water
1/4 t. salt
2 c. rolled oats (not quick-cooking) (use gluten-free oats for gluten allergies)
2 T. hemp seeds
2 T. chia seeds
1 c. raisins
1 t. cinnamon
1 banana, mashed
Directions
In a large sauce pan, bring water, milk, and salt to a low boil. Watch closely or you’ll have a great big mess if it boils over. (Don’t ask me how I know this.) Reduce heat to med-low and add all the remaining ingredients. Cook on med-low to low for about 1o minutes or until all the liquid is just absorbed. Stir occasionally. Serve immediately or freeze for later.
Dry ingredients.
Freeze for later:
I made this batch this morning and served Jared, Jackson, and myself a bowl. What was left filled 1 1/2 ice cube trays (about 24 cubes). Just scoop it onto the tray and with a spoon or spatula, spread it out evenly among the cubes, pressing down gently to make sure it’s packed firmly. Cover tightly with plastic wrap and freeze. Once frozen, pop out and transfer to freezer bags.
I usually heat 3-4 cubes of oatmeal with a cube of frozen full fat coconut milk for 60 seconds. Stir and then heat again for about 30 seconds. With my microwave, this is a perfect temp for my one-year old. Reheat times will vary though. If it’s dry, stir in a little milk of your choice.
Toddler breakfast ready in 90 seconds. I usually add a cube of full fat coconut milk to his too, but I used my last cube yesterday.
Variations:
Add pumpkin, leftover baked sweet potato, or shredded carrots while cooking, or stir in strawberries, blueberries, walnuts, almond butter, or peanut butter. Get creative…or don’t…make life simple and stick to one combination you love over and over again.
Leave out the raisins and add blueberries for a delicious fruity version. Jackson loves this, but it’s a little messier, so I just do it when I have time to sit and help him eat.
Chipotle Pumpkin Salsa
Posted: October 30, 2012 Filed under: Cooking with Love, Gluten Free, Mexican Dishes, Sauces and Dressings, Snacks, Uncategorized, Vegan, Vegetarian | Tags: chipotle pumpkin salsa, recipes with chipotles in adobo sauce, spicy pumpkin hot sauce, unique food gifts 9 Comments »
(Rachel, the daughter)
I’m heading out to drop Jackson off with his Mimi (Jared’s mom) for a couple of hours this afternoon. This is the third day in a row that she has offered to help out with Jackson so I can work on the book. Although she insists it is all her pleasure, I’d like to let her know how much I appreciate her help.
In my husband’s family, steak is probably the most revered food item… followed closely by chips and salsa. They aren’t into chocolates or sweets. I know, GASP! Their idea of dessert is a bowl of salty popcorn. But they love their meat and potatoes and their chips and salsa. Since steak is an awkward gift for a vegan to give, I often jar up my love and appreciation for them in the form of salsa. Occasionally, Rhonda will show up at my door with an empty jar, “In case you or Jared plan on making salsa anytime soon,” she’ll wink.
Last weekend I stumbled upon an amazing salsa recipe by chance. I was out of a few of my staple salsa ingredients and just started throwing things in the food processor to try and whip up a make-do salsa for our Mexican-themed dinner. I was bummed when the food processor stopped spinning and I opened it up to see a thin almost watery salsa. I grabbed a can of pumpkin and added it to the salsa, then found some chipotles in Adobo sauce in my freezer. I gave it another spin and voila, I had a thick, creamy, smoky salsa with a touch of sweetness, a hint of pumpkin, and a nice kick of spice. I was smitten.
I liked it so much I made another batch today (some for us and some to share with Jared’s parents). It conveniently makes enough to fill two 32 oz spaghetti sauce or mason jars–one for you and one to share with a friend. Don’t be surprised when they show up at your door step with the empty jar and a little wink and a nudge, though.
Chipotle Pumpkin Salsa
Makes 4 cups
Ingredients
3 tomatoes
2 cups of frozen corn (or 1 can drained and patted dry)
2 small jalapenos
4 cloves of garlic, unpeeled
a drizzle of olive oil and sprinkle of sea salt
1 14.5 oz can of fire-roasted diced tomatoes
4 chipotles in Adobo Sauce (slice open and remove seeds from two of them)
1 can of pumpkin
1/2 c. cilantro (use it if you like it, but it’s optional)
1/2 t. sugar
1 t. onion powder
1/4 t. salt
Directions
Heat oven to 400 degrees. Line a large baking pan with parchment paper. Pour corn kernels on one half of pan. On the other side, put the jalapenos, garlic (wrap unpeeled garlic in foil to prevent them from burning–not like shown below), and tomatoes sliced in half with cut side up. Use a pastry brush to put a small amount of olive oil on the tomatoes and corn. Sprinkle tomatoes with a touch of sea salt. Roast for 20 minutes.
In a food processor, add all the remaining ingredients except the corn, plus the tomatoes and jalapenos (you may want to seed the jalapenos if you don’t like a lot of spice–you can always add the seeds back in if it’s not spicy enough). Squeeze the garlic from its peel into the food processor bowl. Process until everything is chopped and blended to the desired texture. I went for a smooth texture on mine. Stir in corn. Serve with chips.
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The Title: Chipotle Pumpkin Salsa
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© Copyright 2012 – All Rights Reserved
Tofu Scramble Tacos
Posted: October 23, 2012 Filed under: Breakfast Foods, Gluten Free, Main Dishes, Mexican Dishes, Uncategorized, Vegan, Vegetarian, Veggies | Tags: gluten-free, savory breakfast, scrambled egg substitutes, scrambled tofu taco, vegan, vegan breakfast taco, vegetarian mexican food 4 Comments »
(Rachel, the daughter)
Jared, Jackson and I went to the Texas State Veggie Fair this weekend. I’m a terrible blogger and didn’t take any pictures of my food. I blame my hungry toddler. We scoped out all the food trucks and booths and contemplated fresh squeezed juice or mac-n-cheese and a barbeque sandwich, but our eyes kept venturing to the long line behind the Corn Dogs and Fried Cinnamon Rolls. When in Rome, right? What’s a fair without fried food? I stood in the 20 minute line while Jared took Jackson to play on the playground.
Finally, I returned to my boys juggling two corn dogs, a fried cinnamon roll and a handcrafted root beer. We sat on the lawn and indulged. If you’re having trouble imagining how good it was, here’s Jackson’s face after his first bite of fried fair food.
“Fried food, where have you been all my life!?!”
I think this picture says it all. Yum.
That deep fried cinnamon roll was worth every glorious calorie, but as soon as I got home, I whipped up a big kale salad for dinner. My body felt like it was shutting down from all the grease, sugar, and processed fake-meat products I had consumed. Sometimes you just have to give your body what it wants and then deal with the consequences.
For months after going vegan, I continued to crave eggs. I couldn’t get them off my mind. One night, after a wedding with nothing vegan on the menu, we went with some friends to a bar with a midnight breakfast burrito buffet. I was so hungry and finally caved and ate an egg and potato breakfast burrito. My stomach was in knots for two days, proving wrong the myth that if we are craving something our body must need it.
Lucky for me, I finally discovered a breakfast burrito that satisfied my craving for eggs without sacrificing my vegan diet or my stomach lining. Tofu scramble looks and feels just like pale scrambled eggs and with a little seasoning tastes eerily similar. Jared has been nagging me to make this all week. It’s truly crave-worthy. If you’re curious about tofu or have had bad experiences with it before, try out tofu scramble.
Tofu Scramble Tacos make a hearty savory vegan breakfast or an easy weeknight dinner.
Tofu Scramble Tacos
Serves 4
Ingredients
2-4 T. Olive Oil
2 small red potatoes, diced (or any veggies of your your choice — onions, bell peppers, broccoli, zucchini…)
1 clove of garlic, minced or chopped
1/2 c. frozen corn
1/2 block of tofu
1 t. salt (divided)
1/2 t. pepper
1 t. smoked paprika
1/2 t. onion powder
2 c. baby spinach
8 tortillas (I really like the new Artisan Corn & Whole Wheat Blend by Mission)
16 oz Black Beans
1 avocado, sliced or diced (optional garnish)
salsa (optional garnish)
cilantro (optional garnish)
I used potatoes, spinach, corn, and garlic, but you can easily modify this to whatever veggies or greens you have on hand — bell peppers, poblano peppers, onions, broccoli, carrots, summer squash, zucchini, kale, swiss chard, and collard greens would all be delicious.
Directions
Heat oil in a non-stick skillet, use enough to generously coat the bottom of the pan. Pan-fry potatoes (or any other veggies) with 1/2 t of salt on medium heat until they are tender, stirring often. I covered the potatoes to help them cook quicker, other veggies may not need to be covered though. Bring heat down and add the garlic. Stir continuously to keep garlic from burning.
As soon as the garlic is translucent, crumble the tofu into the pan (just squish it up in your hands and break into little crumbles). Add smoked paprika, onion powder, pepper, and remaining salt. Return heat to medium and stir and cook for about five minutes. Add corn and cook until corn is heated through ( a few more minutes). Stir in the spinach and cook until just wilted.
Tofu scramble has a texture really similar to scrambled eggs. With the right seasoning, you can hardly tell the difference.
Serve in tortillas with black beans, avocados, cilantro, and salsa.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Tofu Scramble Tacos
The URL: http://wp.me/p1UwM9-Lk
© Copyright 2012 – All Rights Reserved
Italian Chickpea Bread Casserole (Vegan)
Posted: October 18, 2012 Filed under: Italian, Main Dishes, Uncategorized, Vegan, Vegetarian | Tags: cooking with dry chickpeas, italian chickpea bread casserole, plant-based whole foods recipes, savory bread pudding, vegan bread casserole Leave a comment »
Italian Chickpea Bread Casserole
(Rachel, the daughter)
This weekend we had our first family stomach virus, a true milestone in parenting. Jackson woke up on Saturday morning sick. Sunday night, I went to bed early, my queasy stomach telling me I too had been bitten by the bug.
I’ll spare you all the details, but at the pinnacle of our monumental family milestone, Jackson woke up crying around 3am. Jared tried to console him to no avail, so he brought him to me to nurse him in bed. Within seconds Jackson was calm. And seconds after that, I pulled away, tossed him back to Jared and ran to our bathroom.
Through the walls, I could hear our poor baby bawling. I felt terrible, but knew his daddy had him until I could get to him again. And then I heard sounds echoing my own from the other bathroom.
Oh no. Not Jared too.
As soon as I could, I rushed to Jackson’s room. Pitiful baby was sitting up in his crib with all the lights on in nothing but a sloppily placed diaper, sobbing. Apparently, daddy had been bitten by the bug mid diaper change.
I re-aligned his diaper, zipped him back into his footie pajamas and rocked and nursed him. I prayed “God, just 10 minutes. Please just give me 10 minutes to get him back to sleep in his crib.” He answered and gave me exactly enough time, no more, no less.
These are the moments I wondered about before having kids. The last stomach virus I had was in my first trimester when I was pregnant with Jackson. It was the first time I truly feared becoming a mom and questioned whether I had what it took for the life long commitment of motherhood. I wondered if I’d be able to handle sickness with a baby or child or the sleepless nights. And now I know, it may be really hard, but apparently I can do it. I’ve been to the edge (of the toilet seat) and back. I’ve conquered the throne. I’ve, well, you get the jist of it. I somehow feel accomplished now. Like I’ve come into my own as a mom.
So what if I laid on the floor and let Jackson eat peanut butter straight from the jar for lunch. So what if we watched two episodes of Sesame Street from the DVR. So what if I still have cheerio crumbs and peanut butter stuck in my carpet. So what. I did it. I made it through. Some days that’s the best you can do, just make it through. And I did.
Today I finally felt like my normal self again. After little but broth and pasta for the last couple of days, I was in the mood for a real meal. This Italian Chickpea Bread Casserole hit the spot. It’s warm and comforting and, though it takes a little while to simmer and cook, was very simple to make.
I love the different textures in this dish: crunchy on top, fluffy soft cloud-like in the middle, chewiness in the chickpeas. A texture party in my mouth.
Italian Chickpea Bread Casserole
Serves 6
Ingredients
½ pound chickpeas, soaked or 2 cans drained and rinsed
16 oz crushed tomatoes w/ basil
2 c. veggie broth or water
1 t. coconut or brown sugar
1 t. balsamic vinegar
2 T. dried minced onion
2 cloves garlic, minced
2 cups small tomatoes, whole (I used 8-9 campari tomatoes ) or 16 oz of canned whole tomatoes
8 pieces of bread, (I used Ezekiel Sprouted Whole Grain bread)
Olive Oil for brushing bread
Salt & Pepper
Optional Garnish of Caramelized Balsamic Onions
1 onion, sliced
1 T. Olive Oil
1 T. Earth Balance
1 T. Balsamic Vinegar
1 t. coconut or brown sugar
Pinch of salt
Few twists of cracked pepper
Directions
Drain soaked chickpeas and return to large pot. Add first eight ingredients. Cover and bring to a boil. Then simmer covered on low for 30-45 minutes (until chickpeas are cooked through—if using canned chickpeas you can cut time to 15 minutes), stirring occasionally. Meanwhile, preheat oven to 350. On a baking sheet, line up bread slices and brush one side with a little olive oil. Place in oven (you can start while it’s still preheating) and bake until the bread is hard, but not burnt (I baked mine for 15 minutes, flipped it and baked for another 15).
In a high-sided casserole dish, lay out four of your pieces of toast. Breaking them up as needed to fit. It doesn’t have to be perfect.
No need for perfection, just fit it in there.
When your chickpeas are cooked through, pour half of the tomato mixture over the bread. Then repeat with the remaining bread and tomato mixture.
Simmering chickpeas with the tomatoes and seasoning.
Sprinkle the top with salt and fresh crack pepper. Bake for 30 minutes.
While this is baking, you can either kick back and relax, make a side salad or veggie and or caramelize some balsamic onions for the top of the casserole. It’s good either way, but who doesn’t love a little caramelized onion on just about anything?
Balsamic Caramelized Onions — you can actually cook down more than this if you have more patience than I do (or don’t have a whiny toddler at your feet testing every patient bone in your body )
Directions for Optional Balsamic Caramelized Onion
Pour oil and butter into a cold skillet, heat to medium and add onions. Stir and simmer for 10 minutes. Add remaining ingredients, reduce heat to low and simmer for 20 more minutes or until the onions are soft, brown and completely cooked through.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Italian Chickpea Bread Casserole (Vegan)
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© Copyright 2012 – All Rights Reserved
Nut Butter Banana Hemp Shake (Vegan, High-Protein, Kid-Friendly)
Posted: October 13, 2012 Filed under: Beverages and Smoothies, Uncategorized, Vegan, Vegetarian | Tags: dairy-free, gluten-free, hemp seeds, high protein vegan shake, nut-free, peanut butter banana smoothie, soy-free, sunflower seed butter 2 Comments »
When your kid begs you for a drink of your high-protein, high-fiber shake full of essential aminos and omegas, you call it quits on your food blog photo shoot and hand over the shake.
(Rachel, the daughter)
I just wrote a long boring post about how exhausting this week has been. Then I hit delete. #boringsnoring #toughenup #writersblock #speakinginhashtagsiswayeasierthanwritingblogsandbooks
I think Instagram and Twitter are ruining my ability to write in full sentences. I mean, do you really need a full explanation when a hashtag and a picture say it all?
#badidea #meltdownonaisletwo #tinycartsarethedevil
#lifewithatoddler #enoughsaid
#joy #bubbles #lovehim
In the spirit of quick and easy, here’s a recipe that has saved me on many an exhausted morning or afternoon this week. High in protein, fiber, and healthy fats, it’s the perfect breakfast or post-park snack for adults and little ones.
#simple #healthy #kid-friendly #10gramsofprotein #6gramsoffiber
Nut Butter Banana Hemp Shake
Makes one 1-cup serving
Ingredients
1 banana (Frozen or thawed)
2 T. nut butter (Peanut Butter, Almond Butter, Sunflower Seed Butter, or mix of any combination)
1/2 c. unsweetened almond milk (or your preferred milk)
1/2 T. hemp seeds
1/2 c. ice
Directions
Blend first four ingredients together for 60 seconds. Add ice and blend until ice chunks are gone. That’s it. Enjoy!
Almond milk + nut butter + banana + hemp seed = #mynewfavshake
I did some quick pen and paper calculations on the one I made today (not pictured). I used half sunflower seed butter and half organic peanut butter. It had about 19 grams of fat, 300 calories, 10 grams of protein, and 6.5 grams of fiber. Remember the fat comes from seeds and nuts, which are good healthy fats.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Nut Butter Banana Hemp Skake (Vegan, High-Protein, Kid-Friendly)
The URL: http://wp.me/p1UwM9-Kg
© Copyright 2012 – All Rights Reserved
Creamy Mushroom Soup and Topless Veggie Pot Pie (Two for One Recipe)
Posted: October 4, 2012 Filed under: Main Dishes, Soups, Vegan, Vegetarian, Veggies | Tags: creamy mushroom soup, garlic mushroom potato soup, topless pot pie, vegan cream of mushroom soup, vegan shepherds pie, vegetarian pot pie 4 Comments »
Three ingredients make the base for two comforting dishes.
(Rachel, the daughter)
Today was a gorgeous day, a two park kind of day.
Jackson and I started our morning with a walk to the little park in our neighborhood. He was happily throwing wood chips onto the slide when a man jogged past us. Jackson immediately took off, climbed out of the wood chip-filled playground pit and chased after the man, hollering “Da Da, Da Da.”
To my child’s credit, the man was bald like his daddy. He is close to the same age and height as his daddy with a similar build. The man was wearing nothing but a pair of royal blue athletic shorts almost identical to his daddy’s coaching shorts. In fact, the only tiny difference I could see between the jogger and his daddy was that the jogger’s bald head and broad shoulders were as black as a cup of coffee and his daddy is as white as a splash of cream.
I quickly grabbed Jackson and distracted him pointing to a fountain in the pond nearby. Thankfully, I don’t think the guy heard him. That could have been an awkward conversation. Um sorry, he thinks your his dad. Well, I mean, you look kind of like his dad. Not really. You’re bald and wear blue shorts that’s kind of it. Well, uh, have a nice run. I’ll see you at the paternity results hearing. Haha. Just kidding. <<Insert me laughing overly loud at my own bad joke.>>
We headed home for lunch and nap time, then met a friend at our city park. After a busted lip (Jackson’s) on the playground equipment, we meandered over to the volleyball pit, or in a 1-year old’s world, the biggest sandbox ever. Within minutes, Jackson dropped to his knees, held his hands up to the sky, then dropped them to the ground in an “I’m not worthy” bow. With his mouth wide-open, he took a big bite of sand, sat back up on his knees and smiled. Whoa-oa-oa-oa!! Excellent! Party Time! (Are Wayne’s World references out of style yet?)
Yes, today was a two park kind of day, a soak in the sun and giggle at my crazy kid kind of day. This weekend we had our first rainy cold front, though. It was a cuddle up and eat a bowl of warm soup kind of weekend. On Saturday, I sauteed up a whole bulb of garlic and a pound of mushrooms for a big batch of creamy potato soup. And on Sunday, I combined two of the coziest most comforting recipes, pot pie and shepherds pie, and made a topless veggie pot pie using the potato soup as the filling.
These two healthy recipes will warm you up without sacrificing your figure for those glorious two park days that pop up in between Texas cold fronts.
Creamy Garlic, Potato, and Mushroom Soup
Creamy Mushroom Soup
Ingredients
2 T. olive oil
6 c. sliced mushrooms
1 head of garlic (10-12 cloves), cloves peeled and gently smashed
8 small red potatoes, quartered
2 c. almond milk
2 c. mushroom or veggie broth or leftover potato water
s&p to taste
Directions
In a large pot, cover potatoes with water and bring to a boil. Boil until potatoes are fork tender.
Heat olive oil on medium heat in a skillet, add mushrooms and stir occasionally until they soft and browned. Add garlic and a pinch of salt, saute until garlic is translucent. (Hint: Smash unpeeled garlic with the side of a wide chef’s knife to quickly pop off the peel and smash the clove simultaneously.)
Add garlic after mushrooms are browned and soft.
In a food processor, blend mushrooms and garlic (minus a few for garnish if desired), add potatoes and 1 cup of liquid. Blend again. Add remaining liquid. Season with salt and pepper to taste (it may take up to a few teaspoons.) Blend until smooth. If needed, warm up on medium low in the pot the potatoes were cooking in.
Be sure to reserve 1 1/2 – 3 cups of soup for a pie or two!
Perfect for a rainy day
Topless Veggie Pot Pie
(using leftover Creamy Mushroom Soup)
3-4 servings (if you’re like me, you’ll wish you made two pies, so I suggest doubling the recipe)
Ingredients
1 9″ pie crust (I used Wholly Wholesome’s Organic Spelt Pie Crust which is vegan)
1 small onion
2 c. frozen mixed veggies (I used an organic corn, green bean, peas, and carrots blend)
1 1/2 c. creamy mushroom soup (see recipe above)
1/4 t. freshly grated nutmeg
Salt & pepper
Directions
Preheat oven to 400.
In a large skillet, heat olive oil on medium to medium high heat. Add onions and a pinch of salt, saute until soft. Add vegetables and season with a pinch of salt and pepper. Saute five more minutes. Pour in mushroom soup and season with nutmeg. Cook for 5-10 minutes on medium heat, stirring occasionally.
Pour mixture into pie filling. Cook for 20 minutes. Remove and cover pie crust edges with foil.
Cover the edges half way through cooking to prevent the crust from burning.
Cook for another 20 minutes. Let sit for 15 minutes before serving.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: PCreamy Mushroom Soup and Topless Veggie Pot Pie (Two for One Recipe)
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© Copyright 2012 – All Rights Reserved
Fall into Cobbler – Pumpkin Spice Butternut Squash Cobbler
Posted: September 27, 2012 Filed under: Desserts, Uncategorized, Vegan | Tags: autumn cobbler, butternut squash dessert, fall desserts, pumpkin spice butternut squash cobbler 4 Comments »Butternut Squash and Pumpkin Spice Quick Bread Mix make the perfect Fall Cobbler
(Rachel, the daughter)
“What is the maximum number of years a president can hold office?” I asked Jared while sipping my latte.
“I know it’s not eight,” I pondered out loud.
“10…that’s right. It’s ten,” flipping over the Trivial Pursuit card before giving Jared a chance to guess.
“I need questions like, ‘Who won MasterChef this season?” or ‘What is the name of the flying ferry on Sesame Street?’”
It was 7:30pm on Saturday night and we had 30 minutes to kill before needing to be home to our baby. So after our dinner date, we settled into a little coffee shop and grabbed an old box off the game shelf for a rousing round of trivia. If you count reading the question followed by the answer “playing” a trivia game.
As we left, Jared noted the two young baristas had been watching us. “I couldn’t tell if they thought we were pathetic or adorable,” he said. I can see how ending a date at 8:00pm with a trivia game might seem pathetic to someone in a different season of life. But in this new season of coming home early to rock our baby to bed and of frazzled memories that can hardly recall what day it is, let alone who was president in 1962, I happen to think these little moments are adorable.
I like the change of the seasons. Summer is winding down, and while it’s the “fun” time of year to let loose and live a little, I’m ready for some modest cardigans and comfortable boots again. Ready to trade in lazy days at the pool for brisk heart-healthy walks to the park, ready to bid farewall to melons and cucumbers and hello to fifty shades of pumpkin!
When I was younger, I often helped my mom make an easy peach cobbler. It was just a big can of peaches, a yellow cake mix, and a stick of butter, I think. You basically dumped it all into a cake pan and baked it. In celebration of changing seasons, I’ve made a grown-up autumn twist on that old easy summer favorite using butternut squash and pumpkin spice bread mix. It’s like the fun easy cobbler of my youth grew up and now has more depth and flavor.
A fall twist on an old summer favorite.
Pumpkin Spice Butternut Squash Cobbler
Ingredients
2 lb, ~ 6 c. butternut squash, cut into small cubes (Found mine pre-cubed at Costco)
4 T. butter (I used Earth Balance coconut spread)
2 T. sugar (I used coconut sugar)
1 package Krusteaz Pumpkin Spice Quick Bread Mix
1 c. water
1/3 c. oil
Optional toppings: Crushed gingersnaps or nuts (pecans or almonds), whipped cream or ice cream.
Directions
Preheat oven to 350 degrees. In an 8 1/2 x 11 cake pan, mix butternut squash, butter, and sugar.
My kitchen helper.
Bake squash for 15 minutes. Meanwhile combine pumpkin spice bread mix, water, and oil in a bowl.
Quality control.
Remove the butternut squash from the oven, pour the batter into the squash pan and stir to combine. Put back in oven for 30 minutes.
Remove and serve as is or top with ice cream or crushed ginger bread cookies, almonds or pecans.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Fall into Cobbler – Pumpkin Spice Butternut Squash Cobbler
The URL: http://wp.me/p1UwM9-I8
© Copyright 2012 – All Rights Reserved
Becky Johnson
Rachel Randolph
