Author: Zee Chef
BUTTERNUT SQUASH & MUSHROOM STROGANOFF
BUTTERNUT SQUASH & MUSHROOM STROGONOFF
A fulfilling and comforting vegan dish rich in flavor!
Servings 4 Servings
Prep Time 20 minutes
Cook Time 15 minutes
Ingredients
- 1 tbsp coconut oil
- 3 cups Button mushrooms thinly sliced
- 1/4 cup Red Onion finely chopped
- 4 cloves Garlic crushed
- 1 tbsp grated ginger
- 1/2 cup Tomato Sauce
- 2 cups Butternut Squash puree
- 1 can coconut milk
- 1 tsp Dried Oregano
- 1 tsp Dried Parsley
- 1 tsp Dried Basil
- 2 tsps Himalayan Sea Salt
- 1 tsp Freshly Ground Black Pepper
- 1 pack uncooked Rigatoni Pasta (I use whole wheat pasta for added nutrition)
Instructions
- Boil a large pan of water and add the uncooked pasta allowing cooking for 15 minutes.
- While your pasta is cooking, add one tbsp of coconut oil to your saucepan, chop the onions and cook for 8 to 10 minutes until caramelized.
- Add the minced garlic and grated ginger mixing with the onions and sauté for a few minutes until fragrant.
- Add the mushrooms and cook on medium heat until they have softened and shrunk in size.
- Add the spices (Dried oregano, parsley, basil salt & pepper), tomato sauce and mix. Keep stirring for 5-7 minutes
- Add the pureed butternut squash, coconut milk and water. Mix altogether and allow to cook on low heat for 10 minutes.
- Add the cooked pasta and stir for another few minutes.
- Best served hot.
Recipe Notes
A Creamy & nutrient-loaded comforting dish!
BUTTERNUT SQUASH SPICED CAKE
Butternut squash spiced cake is a delicious and moist cake that is perfect for fall. It is made with roasted butternut squash, which gives it a rich and flavorful taste. The cake is also spiced with cinnamon, nutmeg, and ginger, which gives it a warm and inviting aroma. Butternut squash spiced cake is a great dessert to serve at Thanksgiving or Christmas, or any other time you want to enjoy a delicious and festive treat.
Vegan Chocolate Banana Cake
A vegan chocolate banana cake is a delicious and decadent dessert option that caters to individuals following a vegan diet or those with dairy or egg allergies. It’s a plant-based alternative to traditional chocolate cakes, offering a rich and satisfying taste experience without compromising on flavor or texture.
The Garden Pizza
The Garden Pizza
Servings 4 people
Prep Time 35 minutes
Cook Time 20 minutes
Ingredients
For the Homemade Sauce
- 2 tsps Dried Basil
- 1/2 tsp Onion Powder
- 2 tsps Dried Oregano
- 2 tsps Garlic Powder
- 1 tsp Paprika
- 1/2 tsp Freshly Ground Black Pepper
- 2 cans Cherry Tomatoes
For the Dough
- 2 cups Whole Wheat Flour (makes one medium & one small pizza)
- 1 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Instant Yeast
- 3 Tbsp olive oil
- 1 cup Warm Water (You might need to use less than 1 cup)
For the Toppings
- 1 medium red onion (Thinly Sliced)
- 250 grams Cremini Mushrooms (Thinly Sliced)
- 1 Red Bell Pepper (Thinly Sliced)
- 1 Yellow Bell Pepper (Thinly Sliced)
- 1/2 cup Pitted Green Olives
- 5-6 sprigs Fresh Wild Thyme
- Grated Mozzarella Cheese
- Grated Parmesan Cheese
Instructions
Making the Pizza Dough
- Making the Pizza Dough In a large bowl, add the whole wheat flour, salt, sugar, yeast and mix altogether. Add 3 tablespoons of Olive oil, and start mixing with the dry ingredients.
- Gradually start adding the lukewarm water, bit by bit, to the rest of the ingredients and mix until you start forming a dough. Be careful not to over add water as the dough will become
- Add a little bit of olive oil to your hands and knead the dough for a few minutes.
- Once you have formed the dough cover with a cloth and allow to rest for 25 minutes
- After your dough has rested, divide into 2 pizza baking pans (I normally use one medium and 1 small pizza pan for this quantity)
- Divide the dough into 2 balls as per each pan size, then grease your dishes with a bit of olive oil and begin flattening the dough with your hands, starting in the center and working outwards
- Brush the top of your dough with a little olive oil, allow to rest for 5-10 minutes. Transfer your pans to a preheated oven and allow to cook for 5 minutes before adding the sauce and building your pizza.
Build your Pizza
- Remove the dough from the oven, and generously spread your homemade sauce evenly.
- Start by adding your ingredients mushrooms, red onions, bell peppers, olives, and wild thyme. Place back in the oven for 10 minutes until your vegetables are a little roasted.
- Remove the pizza, and add the grated mozzarella and parmesan cheeses and return to oven until you have a crispy golden top.
- Once your pizza is out of the oven and ready to serve, add some baby arugula tossed with some spicy olive oil.
Recipe Notes
What’s better than a slice of pizza yum full of goodness!
Kale Quinoa & Cranberry Salad
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BROCCOLI RICE
BROCCOLI RICE
Servings 4 servings
Prep Time 20 minutes
Cook Time 15 minutes
Ingredients
- 1 cup Brown Rice
- 2 cups Vegetable Stock
- 1/2 tsp Turmeric
- 1 tsp Himalayan Sea Salt
- 3 tbsps olive oil
- 1 tsp Cumin Seeds
- 1 head Broccoli
- 1 Carrot (cut into small cubes)
- 1 Yellow Bell Pepper (cut into small cubes)
- 1/2 tsp Freshly Ground Black Pepper
For the toppings
- 1 whole head garlic (peeled and thinly sliced)
- 1 large red onion (finely chopped)
- Pinch of Salt
- 1/2 cup Raw Cashews (toasted)
Instructions
- Begin by washing your brown rice, then add it to a large pot with the vegetable stock and turmeric and bring to a boil. Cover and allow to cook until water dries out (Brown rice usually takes slightly longer than white rice to cook)
- Once the rice is done, uncover the pot and allow cooling completely. Set aside.
- In another small pot, add 1 tbsp. of olive oil and add the onions with a pinch of salt and sauté for 10-12 minutes until golden brown. Remove from pot and set aside.
- In the same small pot, add another tbsp. of olive oil and add the sliced garlic sautéing until crisp and brown about 5 minutes. Remove from pot and set aside.
- Take another large pot, and add the remaining olive oil. Once heated, add the cumin seeds and let them brown and become fragrant. Then add the minced broccoli, carrots, bell peppers and sauté for about 5 minutes, adding salt to taste.
- Once your vegetables are well cooked, add the cooled rice and mix with the vegetables, adding freshly ground pepper and coating everything together and cook for another 3-5 minutes.
- In another pan, toast the raw cashews until browned, and then toss into the broccoli rice, and your dish is ready!
Recipe Notes
Enjoy this succulent rice full of nutrilicious green goodness!
MANGO
This tropical fruit is refreshing, juicy and delicious! Beyond the sweet, luscious taste of mangos, they also contain an abundance of vitamins, minerals, and antioxidants that assure your optimum health and hence great nutritional benefits. Nutritional benefits of mango Mango is a low-calorie fruit that is high in fiber and…
