Sarah's Recipes

I apologize in advance for errors and lack of clarity in my recipes! They are delicious and family favorites, but they are meant to help me and my family remember what to do, not to teach others from scratch. So... enjoy, and feel free to ask me questions


Apple Pancakes

Ingredients:
1 T biga (or more)
1 1/2 c water
2 1/4 c flour

6 T butter
4 eggs
1 T licorice root powder (or up to 1/4 c sugar)
1/2 tsp salt
3 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1 tsp vanilla
4 c shredded apple (can substitute 4 c shredded squash OR 4 bananas)

Directions:
  1. The night before, mix biga, water, and flour in a large glass bowl. Combine the biga and water well. Note: you can add up to 1/2 c biga to use up old biga. After the biga and water are combined, mix in the flour, cover, and leave on the counter overnight, or 6-12 hours. The dough is ready when you see bubbles on the bottom and sides of the glass bowl and just beneath the surface of the dough.

In the morning:
  1. Melt butter until just melted (not hot).
  2. Add licorice root powder, salt, cinnamon, nutmeg, baking soda, and vanilla. Make sure to break up all clumps of powder.
  3. Whip the eggs. 
  4. Shred squash or apples into large shreds, or puree the bananas.
  5. Mix the eggs and fruit into the fermented dough.
  6. Pour the butter mixture into the dough and quickly stir to combine the ingredients. Mix as little as possible. You want an evenly mixed batter, but you do not want to release all of the bubbles that are forming from the baking soda.
  7. Cook the batter on a hot griddle like regular pancakes.

Sarah’s Whole Wheat Crepes

Ingredients:
1 T biga (or more)
5 c water
5 heaping cups of flour

8 T butter, melted
1/4 c applesauce (more if needed)
1 tsp salt
12 eggs
2 tsp vanilla

Directions:
  1. In a large glass bowl, combine the biga and water well. Note: You can add up to 1 c of biga to use up old biga. Then mix in the flour. Cover the bowl and leave on the counter overnight, or 6-12 hours. The dough is ready when you see bubbles on the bottom and sides of the glass bowl, and just beneath the surface.

After fermented:
  1. Puree butter, applesauce, salt, eggs, and vanilla in the blender.
  2. If you have space in your blender, add the fermented dough into the blender and combine. If there isn’t space, pour the puree into the dough and stir to combine. Stirring takes more effort, but still works ok.
  3. The batter should be runny. If it’s too thick add applesauce, water, or milk to thin it out so it can spread into crepes in the pan.
  4. Cook the crepes as usual, in a hot, buttered pan.

Whole Wheat Sourdough Tortillas

Ingredients:
1 tsp biga
3 T butter, melted
1 tsp salt
6 T yogurt
6 T water
2 c flour

Directions:
  1. In a glass bowl, combine all the ingredients except the flour. Squash the biga against the side of the bowl until it is broken up into the mixture.
  2. Mix in the flour just until it comes together in a rough dough. 
  3. Cover and leave on the counter overnight, or 6-12 hours.

After fermentation:
  1. Divide the dough into 8 pieces. Roll each piece into a flat tortilla. Use extra flour to prevent the dough from sticking to the rolling pin or the work surface.
  2. Fry in a lightly oiled frying pan until it puffs up slightly, lightens in color or becomes lightly browned according to your preferences.

Whole Wheat Thin Wheat Crackers

Ingredients:
1 cup biga
1/4 c softened butter or coconut oil
3/4 c whole wheat flour
olive oil for brushing
Coarse salt for sprinkling on top

Directions:
  1. In a large bowl, combine the sourdough and the butter or coconut oil and mix thoroughly. Knead in the flour a bit at a time, until it forms a stiff dough. Depending on your biga, you may not add all of the flour. Cover the dough and leave on the counter for 6-12 hours.

After fermentation:
  1. Preheat the oven to 350 F.
  2. Take a small portion of the dough (about 1/4 c) and roll it out on a Silpat or other nonstick baking mat using a rolling pin, until it is very thin. If you don’t have a Silpat, you can press, stretch, or roll it onto a greased baking pan.
  3. Pour a little bit of olive oil on the rolled out dough and spread it to the edges of the dough with a pastry brush or your hand. Sprinkle liberally with coarse salt.
  4. Cut the dough vertically and horizontally into quadrangles with a pizza cutter. Transfer the Silpat onto your baking sheet and bake for 15-20 min or until just golden brown. Repeat in batches. The crackers shrink a little bit in the oven, so when you pull out your baking sheet, they will already be separated and you don’t have to try and transfer the delicate dough from one surface to another.

Whole Wheat Sourdough Pasta

Ingredients:
1 T biga (or more)
1 1/2 c flour
1 T oil
3 eggs
1 T salt

Directions:
  1. Process the biga, flour and oil in a food processor until the ingredients are well mixed.
  2. Pour the flour mixture into a heap in the bottom of your bowl or on the counter. Make a crater in the middle and pour the eggs into the crater.
  3. Use a fork to whip the eggs and slowly combine with the flour. Continue until all the ingredients are combined into a ball.
  4. Cover and set on the counter for 6-12 hours. 
  5. Roll out the dough very thin and trim into noodles of any shape.
  6. Allow the noodles to dry while you bring water and 1 T salt to a boil.
  7. Place the noodles into the boiling, salted water. They are cooked when they bob up to the surface.

Sourdough Belgian Waffles

Ingredients:
 2 Tbsp biga (or more)
4 1/4 c water
5 3/4 c flour

10 Tbsp butter
1/2 c applesauce
2 tsp vanilla
4 eggs
1 T licorice root powder
1 1/2 tsp salt
1 tsp baking soda

Directions:
  1. Combine the biga, water, and flour in a glass bowl. Cover and leave on the countertop overnight.
  2. In the morning, melt the butter. Add in the applesauce and vanilla.
  3. Whip the eggs. Add the licorice root powder, salt, and baking soda.
  4. Fold the butter and egg mixtures into the sourdough.
  5. Cook in a waffle iron, for 4 minutes per waffle.

Chocolate Cake

Ingredients:
10 Tbsp butter
2 Tbsp ACV
1 c applesauce
1/2 c yogurt
2 tsp vanilla
8 eggs
12 oz dates
1 c coconut or squash flour
1 c cacao
2 T licorice root powder
2 tsp baking soda
1/2 tsp salt
1/2 c walnuts

Directions:
  1. Preheat oven to 350.
  2. Melt butter. Add ACV, applesauce, pagers, and vanilla.
  3. Whip the eggs.
  4. Place dates, flour, cacao, licorice root powder, baking soda, and salt in the food processor. Process until the dates are chopped finely. Then add the walnuts and chop briefly.
  5. Butter a rectangular pan (the medium glass casserole dish).
  6. Mix all the ingredients together quickly. Do not overmix. 
  7. Pour into the dish. Bake 20 min.

Thunder Bites

This recipe was inspired by the book Thunder Cake by Patricia Polacco. We make these during thunder storms. :)

Ingredients:
8 T butter
1 tsp vanilla
3/4 tub almond butter
3/4 c cacao
1 c coconut shreds
1/4 tsp salt
6 oz dates
1 c almonds
1 c almond flour

Directions:
  1. Melt butter. Add vanilla and almond butter.
  2. Mix cacao, coconut, and salt.
  3. Place dates, almonds, and almond flour in the food processor. Chop until the dates are small.
  4. Mix everything together with your hands. Press into a pan.

Peanut Butter Squares

Ingredients:
1/2 c butter
1/2 tsp salt
1 1/2 c peanut butter
2 Tbsp raw honey
2/3 c almond flour

1/4 c butter
1/2 c cacao powder
1 tsp vanilla
2 Tbsp honey
1/8 tsp salt

Directions:
  1. Melt 1/2 c butter. Add in the salt, peanut butter, honey and almond butter. Mix well. Press into a pan.
  2. Place the pan in the freezer to cool.
  3. When the peanut butter layer has cooled, melt 1/4 c butter. Add in the cacao, vanilla, honey, and salt. Mix well and spread over the peanut butter.
  4. Place the pan in the freezer to set.

Truffle Nut Bars

Ingredients:
1/4 c butter
2 T honey
1/2 tsp vanilla
1 c almond slivers
1 c walnuts
1 c pepitas (pumpkin seeds)
1 c raisins
1/4 c almond meal
1/4 tsp salt
1/4 c almond butter

Directions:
  1. Melt butter. Add in the honey and vanilla.
  2. Mix almonds, walnuts, pipits, raisins, almond meal, and salt. Squeeze in the almond butter.
  3. Add the butter mixture and use hands to mix well.
  4. Press into a pan and chill.

Lemon Cashew Cookies

Ingredients:
1 c cashews
1 c coconut shreds
3 Tbsp lemon juice
2 Tbsp applesauce

Directions:
  1. Process the cashews in a food processor until they resemble coarse flour.
  2. Add the coconut and process again until mixed.
  3. Add the lemon and applesauce. Process again until it resembles dough. If it is too dry, add more applesauce. If it is too wet, add more coconut.
  4. Shape into cookies and dehydrate for 8 hours.

Mango Sticky Rice

Ingredients:
2 c rice
4 c coconut milk
2 c water
1/4 tsp salt
Frozen mango
Sesame seeds

Directions:
  1. Boil the rice in the coconut milk, water, and salt.
  2. Top with mango and sesame seeds.

Ingredients:
1/2 c butter
2 Tbsp licorice root
2 Tbsp cinnamon
1/2 tsp salt
2 tsp vanilla
3 1/2 c almond butter
3/4 c coconut flour

4 c fresh cooked pumpkin or squash
1/2 c sour cream or cream
1/2 c applesauce
2 Tbsp stevia leaf, powdered
1/2 tsp salt
4 eggs + 2 yolks (use the whites to make 1/2 recipe of macaroons)
4 tsp cinnamon
1 tsp nutmeg
1/2 tsp clove
1/2 tsp ground ginger
1/2 tsp cardamon
1 tsp lemon zest (optional)

Directions:
  1. Melt 1/2 c butter. Mix in the licorice root, cinnamon, salt, and vanilla. Use hands to squeeze in the almond butter and coconut flour.
  2. Press into pie pans
  3. Puree the pumpkin, sour cream, applesauce, stevia, salt, eggs, and spices.
  4. Pour the puree over the crusts. Bake at 425 for 15 min. Then bake at 350 for 40-50 min.
  5. Cool for 2 hours before eating.

Optional coconut crust:
1/2 c butter
9 oz coconut shreds
1/2 tsp salt
3 oz pecans
  1. Melt the butter. Mix in the coconut, salt, and pecans and press into the pan.

Cucumber Smoothie

Ingredients:
2 cucumbers
blueberries, cherries, or peaches
2 bananas
yogurt or kefir

Directions:
  1. Slice the cucumbers in half lengthwise. Scrape the seeds out with a spoon.
  2. Puree everything together.

Cauliflower Rice

Ingredients:
1 cauliflower
1 fennel bulb & fronds
2 leeks
salt & pepper

Directions:
  1. Chop the cauliflower, fennel, and leeks into rice in the food processor.
  2. Stir fry on the highest heat in sesame oil.
  3. Add salt and pepper to taste.

Balsamic Salad

Ingredients:
8 oz spinach
Balsamic vinegar (4% acidity)
olive oil
salt & pepper
shredded cheese
dried currents or raisins
sliced almonds

Directions:
Toss everything together.

Stir Fry

Ingredients:
2 tsp arrowroot
1/4 c soy sauce
1 c broth
1/3 c frozen OJ
1 tsp grated fresh ginger
1 tsp honey
2 tsp sesame oil
2 cloves garlic, mashed
2 tsp 5-spice blend

Stir fry vegetables (shredded carrot, cabbage, bok choy, radishes and greens, leeks)

2 c rice
4 c warm water + 4 Tbsp kefir
1 tsp salt
2-4 Tbsp butter

Directions:
  1. Prepare rice one of two ways: 
  2. Soak rice,  water and kefir 7 hours. Then bring to a boil, add the salt and butter, and boil on low for 45 min.
  3. Place rice, water, salt, and butter in thermal cooker pot (omit the kefir). Bring to a boil, place in the thermal sleeve, and let sit for 45 min.
  4. Mix arrowroot in soy sauce. Then add the rest of the first set of ingredients.
  5. Heat a skillet on high heat with a high heat oil. Add the vegetables and fry until just begins to change color.
  6. Add stir fry sauce and mix. Remove from heat promptly.

Spaghetti Pasta & Marinara Sauce

Ingredients:
1 spaghetti squash
2 Tbsp olive oil

olive oil
parmesan
sundried tomatoes
pine nuts
lemon juice

1 can (28 oz) diced tomatoes
2 Tbsp tomato paste
1/4 c kalamata olives, chopped
2 garlic cloves, minced
1 Tbsp basil
2 tsp oregano
1/2 tsp salt
1/4 c parmesan cheese
optional: 2 zucchini, 1 eggplant, and a handful of kale

Directions:
  1. Cut spaghetti squash in half, from end to end.
  2. Place cut side up, and brush with olive oil. Roast 30-40 min at 375.
  3. Tease apart spaghetti strands and discard rind.

Simple Sauce
  1. Bring water to boiling. Turn off the heat. Place the sun-dried tomatoes in the water and cover. Let sit 10 minutes. 
  2. Remove sun-dried tomatoes and chop finely.
  3. Toss spaghetti strands with olive oil, parmesan, sun-dried tomatoes, pine nuts, and lemon juice

Marinara Sauce
  1. If using zucchini or eggplant, dice the vegetables. 
  2. For eggplant: Bake the eggplant cubes in a single layer on a greased baking sheet at 425 for 15 min, stirring once.
  3. For zucchini & kale: Saute gently in olive oil until kale is wilted and zucchini is crisp tender.
  4. Saute garlic in olive oil for 30 sec. Then add tomatoes, paste, olives, eggplant (if using) basil, oregano, and salt. Simmer gently until the flavors blend.
  5. Off the heat, add the zucchini (if using) and serve. 


Sun-dried Tomato Salad

Ingredients:
sun dried tomatoes
spring greens
asparagus, blanched OR spring peas, cut bite size
capers
swiss cheese cubes
croutons
olive oil
sauerkraut juice or red wine vinegar
salt & pepper

Directions:
  1. Bring water to boiling and turn off the heat. Place sun dried tomatoes in water and cover. Let sit for 10 minutes.
  2. Remove the softened tomatoes from the water and chop.
  3. Toss everything together.

Kale, Swiss Chard, or Arugula Pesto

Ingredients:
1 bunch kale or swiss chard
1 c sunflower seeds
1 clove garlic
1/2 c parmesan cheese
salt and pepper
olive oil
1 Tbsp fresh lemon juice (for kale only)

Directions:
  1. Remove kale stems and blanch kale leaves 2-3 min. For swiss chard, blanch stems and leaves altogether for 2-3 min. 
  2. Squeeze the blanched veg to remove excess water.
  3. Process the veg, sunflower seeds, and garlic until well chopped.
  4. Mix with cheese, salt, pepper, olive oil, and, if using, lemon juice.

Basil or Lemon Balm Pesto

Ingredients:
a bunch of basil or lemon balm leaves
pine nuts or walnuts
garlic
parmesan cheese
salt and pepper
olive oil
1 Tbsp fresh lemon juice (for lemon balm only)

Directions:
  1. Process the leaves, nuts, and garlic until well chopped.
  2. Mix with cheese, salt, pepper, olive oil, and, if using, lemon juice.

Fruit Crisp

Ingredients:
1/2 c butter
3/4 c almond flour
3/4 c coconut
3/4 c pecans
2 tsp licorice root powder
2 tsp cinnamon
1/4 tsp salt
1/8 tsp ginger powder
Lots of fruit (apples, peaches, rhubarb)

Directions:
  1. Preheat the oven to 350. 
  2. Slice fruit and press into a large casserole dish. If the fruit doesn’t have a lot of water, add 1 inch of water into the bottom of the pan.
  3. Bake the fruit for 30 minutes.
  4. While the fruit bakes, melt butter on low heat.
  5. Mix almond flour, coconut, pecans, licorice root powder, cinnamon, salt and ginger powder.
  6. Combine the butter and flour mix.
  7. When the fruit is ready, crumble the topping mix over the fruit. Press and spread out evenly.
  8. Bake at 350 for 15 minutes.

Chocolate Smoothie

Ingredients:
frozen bananas
cacao powder
almond butter
salt

Directions:
Puree everything in the blender. Taste and add additional amounts of each ingredient until it tastes like a chocolate shake. The bananas sweeten, cacao makes it chocolatey, almond butter makes it creamy, and salt makes the flavors pop. You may need a little water or milk if it is too thick to blend well.

Yummy Yams

Ingredients:
3 large sweet potatoes, boiled and skinned
1 tsp salt
4 large eggs
1 c milk, coconut milk, or yogurt
1 tsp vanilla

4 Tbsp butter
1 c coconut flakes
1 c pecans
2 Tbsp stevia leaf, ground

Directions:
  1. Puree sweet potatoes, salt, eggs, milk, and vanilla. Pour into a large buttered casserole dish.
  2. Melt butter.
  3. Mix coconut, pecans, and stevia. 
  4. Combine the butter with the mix until loose and crumbly. Crumble the topping over the puree.
  5. Bake at 350 for 35-45 minutes.

Minestrone

Ingredients:
1 c onion, chopped
1 c celery, rutabega, or turnips, chopped
2 c carrots, chopped
2 c red potatoes, cubed
1 bunch kale, stemmed and chopped
1/4 c olive oil
4 cloves garlic, chopped fine
2 c diced tomatoes
2 c kidney beans
2 c water
basil
oregano
salt & pepper

Directions:
  1. Saute the vegetables in olive oil for 8-10 min.
  2. Stir in garlic for 30 seconds.
  3. Add tomatoes, beans, water and herbs. Simmer for 15 min. or until the vegetables are soft.
  4. Optional: add cooked pasta or ground beef after the heat is off.
  5. Serve plain, or with cheese, rice or buttered bread.

Beet Saute

Ingredients:
beets, peeled and cubed
cabbage, diced
onion, diced
butter or lard
garlic, chopped fine
avocado, diced
sauerkraut
olive oil
salt & pepper

Directions:
  1. Saute beets, cabbage, and onion in butter or lard for about 20-30 minutes. Keep the pan covered to retain moisture. Check occasionally and add more water if the vegetables are beginning to brown.
  2. When the vegetables are soft, remove the lid and turn up the heat to medium. Saute and stir occasionally until the vegetables are carmelized (browned) on the outsides.
  3. Stir in the garlic for 30-60 seconds. Remove from heat.
  4. Mix the veggies with avocado, sauerkraut, olive oil and salt & pepper. 

BBQ Lentils

Ingredients:
2 T butter or lard
1 onion, finely chopped
4 c dried lentils
8 c water or broth
bread or buns

BBQ sauce ingredients:
2 garlic cloves, minced
1 c ACV
14 oz tomato paste
2 Tbsp stevia leaf
2 tsp EACH black pepper, onion powder, mustard powder
1 Tbsp soy sauce 
cayenne pepper to taste

Directions:
  1. Saute onion in butter or lard.
  2. Add lentils and water or broth. Simmer 20-25 min. until liquid evaporates and lentils are tender.
  3. Add BBQ sauce ingredients and simmer for 10-15 min. until thickened.
  4. Eat on bread or buns.

Coconut macaroons

Ingredients:
4 eggs
1 tsp vanilla or almond extract
3 Tbsp honey or 2 Tbsp ground stevia leaf
1/4 tsp salt
3 cups shredded coconut, lightly toasted

Directions:
  1. Preheat the oven to 350.
  2. Separate the yolks and egg whites. (Use the yolks to make pistachio pudding, pumpkin pie or add to scrambled eggs.)
  3. Combine the egg whites with vanilla, honey or stevia, and salt. Whip the mixture until frothy.
  4. Stir in the coconut.
  5. With wet hands, shape 1-2 inch balls and place on a baking sheet. Bake until golden, about 15-20 minutes.

Honey Mustard Fish

Ingredients:
4 fish filets
2 Tbsp honey
1/4 c mustard
4 Tbsp butter, melted
1/2 c bread crumbs
1/2 c pecans, chopped

Directions:
  1. Mix honey, mustard, butter, bread crumbs, and pecans. Spread on filets.
  2. Bake, uncovered, at 400 for 6-10 minutes.

Lamb & Barley Risotto

Ingredients:
3 Tbsp butter
1 c barley, rinsed
2 onions, chopped
3 cloves garlic, chopped
1 lb carrots, cut bite-size
1 lb lamb stew meat (or other meat)
3 c broth
salt & pepper


Directions:
  1. Preheat the oven to 350.
  2. Brown the barley in 1 Tbsp butter and set in a baking dish with a lid. Saute the garlic and onion in 1 Tbsp butter and add to the dish. Brown the meat in 1 Tbsp butter and set in the dish.
  3. Bake barley, garlic & onion, meat, carrots and broth in a covered casserole dish for 1 hour.
  4. Bake uncovered 50 minutes more, or until liquid is absorbed and meat is tender.

Savory Mediterranean Salad

Ingredients:
3 Tbsp olive oil
3 Tbsp red wine vinegar
1 garlic clove, minced
1/8 red onion, minced
1 cucumber, peeled and diced
1/3 c kalamata olives, pitted and chopped
1 bunch lettuce or spring greens
3 oz cheese, cubed
salt & pepper

Directions:
  1. Whisk together oil, vinegar and garlic. Mix with onion, cucumber and olives. Let sit for 5 min.
  2. Toss lettuce, cheese, and toppings from step 1.

Sweet Spinach Salad

Ingredients:
3 Tbsp olive oil
1 1/2 Tbsp lemon juice
1 tsp honey
6 Medjool dates, pitted
1/4 c pistachios or almonds, chopped
1/4 red onion, minced
3 oz cheese, shredded
8 oz baby spinach
salt & pepper

Directions:
  1. Whisk olive oil, lemon juice and honey.
  2. Gently pulse dates and nuts in a food processor until dates resemble the size of raisins.
  3. Toss spinach, dates, onion, cheese, nuts, and dressing.

Tomatillo Salsa

Ingredients:
tomatoes
tomatillos
Walla Walla onions
garlic
cilantro
hot peppers
salt & pepper

Directions:
  1. Dice the tomatoes and place in a strainer to drain.
  2. Soak the tomatillos in water and remove the husks.
  3. Chop the rest of the ingredients in a food processor. Add to the strainer.
  4. When sufficiently strained, transfer the ingredients into a bowl and mix thoroughly.

Quinoa Pilaf

Optional Ingredients: Swiss chard
one bunch of swiss chard

Optional Ingredients: Beets
1 c pickled beets
one bunch of beet greens
3/4 c sunflower seeds

Ingredients:
2 c quinoa
1 onion, chopped
2 Tbsp butter
2 c broth
1/2 tsp salt
1 tsp fresh thyme or 1/3 tsp dried
2 Tbsp chopped fresh parsley or 2 tsp dried
salt & pepper
optional: avocado & fire cider zest

Optional Directions:
Swiss chard: Separate the leaves and stems. Dice the stems and chop the leaves.
Beets: Chop the greens & stems together. 

Directions:
  1. Rinse quinoa in a fine mesh strainer for 3 min. Soak in water for 15 minutes. Rinse again for 1 min.
  2. Saute onion and, if using, chard stems in butter for 10 min.
  3. Add quinoa. Stir over medium heat until lightly toasted, with a faint nutty scent.
  4. Add broth, salt, and thyme. Simmer 18 min covered or until liquid is absorbed and quinoa is tender.
  5. Turn off heat. Place a folded towel under the pot lid and allow to cool for 10 min.
  6. If using, place swiss chard or beet greens & stems in 1/2 c water in a small saucepan. Steam for 3-5 min. or until the greens are wilted and soft. Then pour off the liquid and press the greens to release excess water.
  7. Mix quinoa, parsley, salt & pepper, and optional avocado. If using beets, add in the pickled beets, steamed beet greens & stems, and sunflower seeds. If using swiss chard, add the steamed swiss chard. Serve with fire cider zest.

Winter Squash Soup

Ingredients:
winter squash (such as a butternut squash)
1 onion
2 carrots
2 florets of broccoli
2 cloves garlic
Broth
salt & pepper
optional: pumpkin seeds and yogurt or sour cream

Directions:
  1. Optional: Before simmering, cube the squash, toss with oil and salt, and roast for 30 min. at 425, stirring once in the middle. This gives the soup a deeper, carmelized flavor. 
  2. Simmer the squash and other vegetables in broth for 30 min. or until soft.
  3. Add salt and pepper and puree. 
  4. Serve with pumpkin seeds and a dollop of yogurt or sour cream.

Winter Squash Pasta Sauce

Ingredients:
winter squash (such as a butternut squash)
1 onion
2 cloves garlic
2 c broth
1/4 c fresh sage, minced
salt & pepper 
optional: 1 Tbsp nutritional yeast or grated parmesan cheese
optional: 1/4 c milk, yogurt, or sour cream
optional: pine nuts

Directions:
  1. Optional: Before simmering, cube the squash, toss with oil and salt, and roast for 30 min. at 425, stirring once in the middle. This gives the soup a deeper, carmelized flavor. 
  2. Simmer the squash and other vegetables in broth for 30 min. or until soft. This step can be shortened if the squash is already roasted.
  3. Add sage, salt and pepper, and optional nutritional yeast and dairy. Puree.
  4. Serve over pasta. Top with pine nuts.

Pumpkin Soup

Ingredients:
4 cloves garlic, minced
1/4 c olive oil
2 c broth
4 c pumpkin, baked
cinnamon
nutmeg
cloves
2 c applesauce or 2 Tbsp lemon juice

Directions:
  1. Saute the garlic in olive oil.
  2. Add broth, pumpkin, and spices. Simmer for 30 min. 
  3. Add applesauce or lemon juice and puree.

Squash Risotto

Ingredients:
Winter squash (such as a butternut squash), peeled and cut into 1/2 inch cubes
1 Tbsp olive oil
1/4 salt
4 c broth
4 c water
1 onion, diced
2 garlic cloves, minced
1 1/2 c barley, rinsed and drained
1 c dry white wine
3/4 c parmesan cheese, grated
1 tsp fresh sage, minced
1/8 tsp ground nutmeg
salt and pepper

Directions:
  1. Toss butternut squash with 2 tsp oil and 1/4 tsp salt. Bake 30 min. at 450.
  2. Boil broth and water, then reduce heat to lowest setting and cover.
  3. Saute onion in 1 tsp oil for 8-10 min.
  4. Stir in garlic for 30 sec.
  5. Stir in the barley for 4 min.
  6. Stir in the wine and cook until absorbed, about 2 min.
  7. Add 3 c broth and 1/2 roasted squash. Simmer until the bottom of the pan is dry, about 22-25 min.
  8. Add 2 c broth and simmer, about 15-18 min.
  9. Add 1/2-1 c broth at a time and simmer until done.
  10. Off the heat, add the remaining squash, parmesan, sage and nutmeg. Season with salt and pepper.

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