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Cauliflower Mac-n-Cheese with Butternut Squash Sauce

INGREDIENTS: 1 Butternut Squash 1 head of cauliflower, de-stemmed and cut into bite-sized pieces 5 Strips of uncooked bacon, diced *omit if vegan 1/4 cup full fat coconut milk *refrigerate the can overnight and use the thick cream at the top of the can for extra creaminess 1/4 cup soft cheese (I used goat cheese)… Continue reading Cauliflower Mac-n-Cheese with Butternut Squash Sauce

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Eggplant Roll-Ups with Spinach and Ricotta

Ingredients 2 eggplants 15 oz canned chopped tomatoes1 shallot2 cloves garlic1/2 tbsp tomato paste1/2 tsp oregano1 pinch nutmeg8.5 oz Ricotta8.5 oz (1 1/8 cup) spinach1 ball mozzarella1 tbsp parmesansalt and pepper to taste Instructions Preheat the oven to 350F. Cut the tops off the eggplant then cut into slices around 1/4 inch thick. Place on… Continue reading Eggplant Roll-Ups with Spinach and Ricotta

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Carrot and Acorn Squash Soup

Ingredients 1 medium acorn squash1 tablespoon butter1 cup shredded carrot½ cup chopped sweet onion1 tablespoon grated fresh ginger1 13 ounce can full-fat coconut milk1 ½ cups vegetable or chicken stock½ teaspoon saltToasted pepitas (or other seed), roasted chickpeas, additional coconut cream drizzle (optional) Directions Preheat oven to 400°F. Cut squash in half lengthwise; remove seeds. Arrange squash halves, cut sides down, in a foil-lined… Continue reading Carrot and Acorn Squash Soup