Roasted Kobocha Squash Soup

Any squash can be used for this delicious creamy, and simple soup. Kobocha squash has got such a lovely, sweet but not too sweet taste that pairs perfectly with ginger. I picked a beauty up at the local farmer’s market this past weekend and roasted it and have been putting it in to many meals since. As a time saver, the squash can be roasted in advance. If the squash is already roasted, this soup literally takes 8 minutes start to finish. The roasting step may even be omitted and the squash simply peeled, cubed, and cooked along with the other vegetables. Roasting draws out the most flavors and brings the sweetness of the squash to life, but it is not a necessity.

roasted-kobocha-squash-soup

Roasted Kobocha Squash Soup

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

2 cloves garlic, minced

2c roasted Kobocha squash*

1/4t chipotle powder *optional

1 fresh jalapeño or cherry bomb pepper, chopped

1t cinnamon

1/4t nutmeg

3T coconut oil

6c boiling water

1 vege bouillon

1t salt or to taste

—

1/4-1/3c cashews

1″ piece of fresh ginger

1T raw agave

 

Bring 6c of water to a boil.

—

Roasting the Squash: Clean the outer shell of the squash with cold water and pat it dry well with a dishtowel or paper cloth. With a sharp knife, split the squash down the middle, creating two halves. Seed the squash using a large spoon, scraping the stringy flesh and seeds from the center. With the cleaned halves, rub with oil and salt. Place face down on a cookie sheet or roasting dish and place in the oven for 40-45 minutes or until the flesh of the squash is tender, yielding to the touch. Let cool. When cool enough to handle, scoop out the roasted squash.Place the cashews, ginger, agave and fresh hot pepper in a blender and set aside.

—

In a large soup pot, add the oil and sauté the onions and garlic until golden and soft and aromatic. Add the yellow squash, the boullion (or powder) and the salt. Continue to sauté until the squash softens and turns bright yellow- about 3-4 minutes.  Add the boiling water to cover. Bring to a rapid boil and reduce heat and simmer for 2-3 more minutes.

 —

In batches, in a blender or vitamix*, transfer the soup pot contents into the blender and puree the soup with the contents in the blender. Adjust the seasonings if needed.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Ellen’s No Bake Energy Balls

My sister Jill sent me an energy bar recipe and my other sister Karen was like- “Ellen, it’s OK for you to just follow a recipe, you don’t have to make it your own“…Ya…no, I really do. I made these with and without the protein powder- both delicious. You could make them with more raw, super antioxidant ingredients, like using raw cacao nibs in place of the chocolate chips, using  1/4c raw cacao powder in the dough, raw nut butter in place of the peanut butter etc…they are simple, quick and easy to make and great to have in the fridge for a quick snack before or after a workout or to get you to your next meal.

ellens-no-bake-energy-balls

1c (dry) gluten free oatmeal, 2/3 buzzed in a dry blender, 1/3 whole

2/3c + 1T dried desiccated coconut- reserve the 1T for later

1/2c peanut butter, chunky

1T chia seeds

1T hemp seeds

2T sesame seeds

1 scoop Raw Vegan Vanilla Protein Powder *optional

1/4c sprouted pumpkin seeds

1/4c crisped brown rice cereal *optional

1/2c vegan chocolate chips, buzzed in (the same) dry blender to a coarse meal with small chunks OR 1/2 raw cacao nibs

1/3c raw agave nectar

3T coconut oil

1/4t pink salt

Stir all ingredients together in a medium bowl until thoroughly mixed. Spread into a shallow square pan.Sprinkle with more coconut. Let chill in the refrigerator for at least one half hour before attempting to scoop and roll or cut.

Once chilled, using a small scoop or spoon, roll into balls OR cut into chunks. (Mine were about 1″ in diameter)

In a bowl, add the reserved coconut, toss the balls or chunks to coat.

Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls or chunks.

Vegetable Noodle Soup

So ya I got.. SICK!
. like
.NAILED! After 26 hours of Yoga Teacher Training that for me was a HUGE milestone ( my first TT ever)…I am now resting and eating simple foods. I have made this soup for the past two days and I am convinced that practice is mastery- the more you do, the better  it turns out- this broth is PHENOMENAL.  It’s a simple broth- I didn’t want that tamari or soy sauce taste and I didn’t want bouillon- I wanted that full flavorful taste of asian broths that appear almost clear, nothing floating around in it, nothing to get in the way but this one has the antioxidant, antibacterial crud busting anti-inflammatory fighting properties of Turmeric. The first night I tried making it with garlic and I found that, tho it was tasty, it had that raw garlic taste that to me seemed a little bit overwhelming. Last night I omitted the garlic and stuck with the ginger and onions. I think I am in love. The broth takes less than 10 minutes to make- less even- then I added in beautiful local veggies; SautĂ©ed Kale, sweet potatoes, and some Chipotle Baked Tofu I had in the fridge. You could definitely play with flavors by adding mushrooms or scallions etc- this was me, in the middle of a 27 hour training, sick- and it was 

D E L I C I O U S.

broth

Simple Turmeric Broth for Vegetable Noodle Soup 2016

6c water

œ onion, coarsely chopped

2” fresh ginger, grated

1t turmeric

1t sesame oil

1t pink salt

Put everything in a pot, and bring to a boil. Reduce heat and simmer for 5-10 minutes.

Strain the broth through a fine mesh sieve into a large heatproof pitcher (I use my Vitamix container) or bowl. Discard the vegetables. Pour the broth back into the pot and then proceed to add fresh veggies, cooked rice noodles. This is the simplest, clear broth and it is just so easy and perfect for a pick me up or when you are not feeling full force to sip on.

sick-girl-noodle-soup

Vegetable Noodle Soup

3-4c Simple Broth

1/2 steamed sweet potato, sliced

1c Sautéed Kale

Sliced Chipotle Baked Tofu

1 serving rice noodles or vermicelli

1t hot sesame oil

Hot Water for noodles

optional: you could add other veggies; mushrooms, baby corn, water chestnuts etc.

—

In a bowl, add the uncooked, quick cooking noodles and cover with hot water. Cover and let steam. Set aside.

In a large skillet heat up the olive oil over medium high heat , prepare the Sautéed Kale by sautéing the garlic just until golden brown. Add the salt, red pepper, and then add the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. Remove from the pan and set aside. In the same pan, add little bit of hot water and the already cooked sweet potatoes slices just to heat them through. Set aside.

In the same skillet, heat up the broth and bring to a low boil.

In a serving bowl, place the cooked noodles on the bottom of the bowl. Add the cooked Kale, the sweet potatoes and the slices of tofu. Ladle the broth over to cover.Drizzle in the hot sesame oil. Taste and adjust for saltiness.

Fricken delicious.

Chipotle Baked Tofu

chipotle-baked-tofu

Not feeling well and going through my fridge, I wanted something quick and delicious that I didn’t have to fuss over. This was so good I made it again today.In 35-40 minutes you have perfect yumminess that really does taste a lot like chicken. This is great to have on hand- in the fridge as a quick snack, to add to soups, sandwiches or to eat hot with veggies and quinoa or rice for a meal. I am cherry bomb everything right now but you could definitely use another pepper instead, hotter or more mild. The cherry bombs lend a sweetness that is incomparable, the chipotle adds a deep, mellow, spicy that is one of my favorite flavor profiles. I may or may not be having this tonight with smashed potatoes and kale… SIMPLE.

1 Pound tofu, thinly sliced in long cubes, about 1” thick, 2″ long

2-4T Olive oil

1/2t chipotle powder (more or less)

1/2t pink salt (more or less)

1 cherry bomb or jalapeño pepper, sliced, with or without seeds (seeds make it hotter)

2T nutritional yeast

—

Pre-heat the oven to 375 degrees.

In a roasting pan or dish, drizzle about 3T of olive oil on the bottom of the pan.

Place the tofu rectangle cubes in the oil. Sprinkle the top with the chipotle powder, then add the sliced peppers on top and then sprinkle the salt, then nutritional yeast. Drizzle the top with more olive oil.

Roast in the oven/ convection oven for 40 minutes or until golden brown.

This tofu is absolutely delicious, hot OR cold.

THIS SHIT TASTES LIKE SPICY CHICKEN

Basil Jalapeño Cheese Dip

Basil Jalapeno Cheese Dip

2c cashews, soaked for an hour (this step can be skipped)

1T mellow white miso

2 capsules vegan probiotics (empty powder and dispose of the capsule)

1/2c filtered water -up to 3/4 if needed

1 clove garlic

—

1c fresh basil, minced

1/2t pink salt

3T coconut oil

Pinch chipotle powder- more if desired

œ red jalapeno pepper, minced

2T nutritional yeast

3t lemon juice (omit if fresh is not available)

—

Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you process too fast, the contents will heat up, creating an oily mixture.

When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator covered at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered for up to 24 hours.

Step 2.

Mix in the salt, nutritional yeast, basil, jalapenos, chipotle powder, coconut oil (should be room temp and soft, not liquid), and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness that you can spread or use as a dip.

Ellen’s Vegan Chicken & Rice

Ellen's Vegan Chicken & Rice

Ellen’s Vegan Chicken & Rice

I was watching a cooking show on traditional southern cooking and was inspired to make this simple, loving, nourishing porridge style comfort food- completely gluten & cruelty free 😉

Wheat-free, Gluten-Free

1-1/2c white basmati rice or long grain

1 medium onion, minced

1/2t turmeric (fresh or dried)

4.5oz of Beyond Meat Chicken Strips (1/2 a package), room temperature, thinly sliced

2 vegetable bouillon cubes

1/2t black pepper

1t-pink salt

1t-smoked salt

1t chipotle powder *optional

1/4c extra virgin olive oil

6c boiling water

1t salt or to taste

Bring 6-8c of water to a boil.

In a large soup pot, add Âœ of the olive oil and sautĂ© Âœ of the onions, until golden and soft. Add the sliced vegan chicken and sautĂ© over medium heat for 2-3 minutes until it shows signs of crisping and the onions caramelize and darken. Remove from the pot to a dish, cover with a plate or lid and set aside.

In the same pot, add the remaining olive oil and onions, salts and peppers and sauté just until the onions are golden and aromatic. Add in the hot water and the vegetable bouillon. Stir in the uncooked rice. Bring to a low boil and reduce heat and simmer for 30-40 minutes, uncovered, stirring occasionally adding additional water if needed. In the last 5 minutes of cooking add back in the cooked chicken.

Adjust the seasonings before serving. If there is excess water, cover the pot to allow it to be absorbed. Serve on its own or with a side of fresh, steamed or sautéed greens.

Broccoli Mushroom Onion Black Olive Red Pepper Tofu Ricotta Lasagna with Red Sauce

Broccoli Mushroom Onion Olive Red Pepper Tofu Ricotta Lasagna with Red Sauce

I love lasagna. I love it. I have my Nana’s small and large lasagna pan. Usually by the fall I am ready for some serious food- This. Is. Serious. Food. I created a twist on my favorite tofu ricotta with some little local beauty peppers, including a cherry bomb, my favorite of all peppers. It makes for a subtly spicy kick that is perfect with the creaminess of the lasagna. In all lasagnas, its about the components. The sauce, the filling (tofu cheese), the veggies. I make it so each component has a ton of flavor so when put together, they all make this symphony of flavors. You can use this recipe as a guide but it is so easy to change out the components to suit your taste.

I have used the Red Pepper Tofu Ricotta Filling and the basic Red Sauce recipe for two of the components. I will list the others in recipe below but feel free to create!!!

Components:

Putting it together:

  • Preheat the oven to 350 degrees
  • ladle in about 1 cup of fresh sauce in the bottom of the baking dish
  • place down one layer of noodles
  • layer in the tofu filling
  • layer in broccoli
  • layer in noodles
  • layer in sauce- some vegan cheese if using
  • layer in mushroom filling
  • layer in noodles
  • layer in sauce
  • layer in tofu filling
  • layer in last layer of noodles
  • cover the top layer with fresh sauce
  • top with vegan cheese if using
  • Cover with tin foil and bake for 45-55 minutes.

Mushroom, Onion & Black Olive Filling

1 pound of Crimini or Button mushrooms, dry dusted, trimmed and cut into quarters or slices

1 medium onion, small dice

1 clove garlic, minced

1 can organic pitted black olives

2T mirin or white wine (mirin is sweet)

2T extra virgin olive oil

1/2t pink salt

1/4t fresh black pepper

1/4t red pepper flakes

Heat up a large cast iron pan or skillet over medium heat. Add in the olive oil and sauté the onions and garlic until golden and aromatic. Add in the mushrooms. Pan fry until the sear and get browned on all sides. Season with the salt and peppers. dd in the mirin and sauté off heat for a minute then resume back over the heat. Add in the olives, crushing them with your hand as you add them in. Cook until heated through. Taste and adjust the seasoning accordingly.

Sautéed Broccoli with garlic

1 bunch broccoli, washed, trimmed, and cut into smaller size pieces

1 clove garlic, minced

1/4t cayenne pepper flakes

2T extra virgin olive oil

1/4t salt

In a large skillet (could be the same pan from above) heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, red pepper, and then add the broccoli. With a fork or a pair of tongs, move the broccoli around the pan cooking until bright green and tender. Remove from the heat. When cooled, coarsely chop the broccoli and set aside.

Chickpea Chana Masala

*chana masala chickpea

Chana Masala

You can make this as spicy hot or mild as you prefer, I LOVE a good kick so I put a whole hot pepper into it- whole, so I can fish it out after cooking so as not to mistake it for a cooked tomato. You can use canned or jar tomatoes with this but with local tomatoes still abundant, I made this using fresh. If you do use canned or jarred, you may need to add a little bit of sugar (maple syrup, sucanat, agave) to offset the bitterness.

 3T coconut oil

2c-cooked chickpeas

1 onion, small dice

2 clove garlic, smashed and minced

1T ground cumin

2” fresh ginger, grated

1 hot pepper, sliced or chopped

2t mustard seeds

2t turmeric OR 1T Fresh grated

2t curry powder

2-3c fresh tomatoes, diced

2t pink salt

1t black pepper

2c water

4c fresh baby spinach- reserve until serving.

1c fresh cilantro, coarsely chopped- reserve until serving.

In a large pot over medium high heat, add the coconut oil, onions, garlic and spices and sauté until the onions are translucent. Add the chopped tomatoes and the chickpeas. Cover with about 2 cups of water and bring to a boil. Reduce the heat to medium low and the let the mixture cook and mingle until the water has reduced and it looks more like a stew. Just before serving, add the spinach and the cilantro. Serve with Basmati or Jasmine rice.

Hearty Summer Black Bean Soup with Greens

*Hearty Summer Black Bean Soup with Greens

Local greens, tomatoes, corn, onions and garlic- this soup is so satisfying and absolutely delicious.

Hearty Summer Black Bean Soup with Greens

Wheat-free * Gluten-free*

1 large onion, medium dice

2c fresh tomato medium dices or crushed tomatoes

2 cloves garlic, minced

3c black beans, cooked and drained or 2 cans

1 medium sweet potato, medium dice- I Japanese yams which are less sweet than orange

1 medium white potato, medium dice

2c fresh corn niblets

2c greens (kale, spinach, swiss chard)

2t smoked chipotle powder

2t cumin

1t turmeric

2t chili powder

1/4t black pepper

1/4t cayenne pepper

3T extra virgin olive oil

1-2 vegetable bouillon cubes

1/4c fresh parsley *optional

1t-smoked salt

6c boiling water

1t salt or to taste

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions and garlic with until golden and soft. Add in the cleaned greens and sauté until wilted. Remove just the greens from the pan and set aside, reserving for later. Add the beans, spices, salt, black and red pepper, and sautéing for 2-3 minutes. Add the tomatoes, and both the sweet and regular potatoes, then the boiling water, and the bullion cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes.

In the last 5 minutes of cooking, add the sautéed greens and the fresh parsley. Garnish with fresh parsley and nutritional yeast.

Black & White Bean Soup with Greens

*Black & White Bean Soup with Greens

Black & White Bean Soup with Greens

This soup is wonderfully hearty and delicious. The rice can be substituted with gluten free pasta or another grain of your choosing. Adding in a mix of greens would be amazing but I am partial to kale.

Wheat-free Gluten-free

1 large onion, medium dice

1c tomato puree or crushed tomatoes

2 cloves garlic, minced

1c cannellini beans, cooked and drained

1c cooked brown rice

1c black beans

2c greens (kale, spinach, swiss chard)

2t smoked chipotle powder

1/4t black pepper

1/4t cayenne pepper

3T extra virgin olive oil

1-2 vegetable bouillon cubes

1/4c fresh basil *optional

1t-smoked salt

6c boiling water

1t salt or to taste

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions and garlic with until golden and soft. Add in the cleaned greens and sauté until wilted. Remove just the greens from the pan and set aside, reserving for later. Add the beans, rice, salt, black and red pepper, and sautéing for 2-3 minutes. Add the tomatoes then the boiling water, the bullion cube (or powder), smoke flavor if using. Bring to a boil and reduce heat and simmer for 20-30 minutes.

In the last 5 minutes of cooking, add the sautéed greens and the fresh basil. Garnish with fresh basil and nutritional yeast.