Ingredients: 1 large butternut squash, 8-10 inches long 2 tablespoons extra virgin olive oil, optional 1 large yellow onion 4 cups water 4 teaspoons Better Than Bouillon “No Chicken” soup base 1 cup rich cashew milk* 1/4 teaspoon freshly grated nutmeg (about 50 swipes) Preheat the oven to 375 degrees. Cut the squash in half. To make this easier, first…
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Sesame Noodles with Edamame
This simple dish comes together quickly for a protein-packed, high-fiber, low-oil lunch or dinner. It travels well, too, so it’s good for potlucks, road trips, or hiking adventures. 1 cup fresh or frozen shelled edamame (½ a 12 oz. bag) 2 cakes brown rice ramen noodles* 4 teaspoons reduced sodium tamari or soy sauce 2 teaspoons toasted sesame oil 2…
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Dinner Ideas – Week Three
Another week of plant-based dinners: Monday – leftover Chickpea Biryani (brown rice, chickpeas, cashews, raisins, spices) Tuesday – Lentil-Barley Stew with Kale (I’ll be teaching this in my class on Feb. 29), thick slices of Tyee Mountain bread (“A hearty, lightly sweetened “mountain trail” bread made with a blend of organic local whole wheat flour, organic local spelt flour, organic…
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Another Week of Dinners
Here’s what we ate last week: Monday – Chef Salad of mixed greens, purple curly kale, roasted Romanesco, steamed beets, chickpeas, leftover roasted butternut squash, avocado, and pumpkin seeds, drizzled with tofu ranch dressing. Served with whole wheat sourdough bread from Farmstead Bread and sliced cantaloupe. Tuesday – Leftover Lentil Meatballs in marinara sauce with spaghetti, big green salad with…