Recipes

Thanksgiving Stuffing

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I had the best intentions of posting a number of new Thanksgiving recipes but with a four month old and a busy, hardworking husband I am finding it more challenging to work on new recipes.  That being said I have no new holiday recipes for you however my friends over at One Degree Organics have a tasty Thanksgiving Stuffing recipe for you.

One Degree Veganic Bread Stuffing

Servings: 8 – 12

Ingredients:

Directions:

  • Preheat oven to 400 degrees
  • Toast bread cubes on a large baking sheet until golden brown; set aside
  • Reduce heat to 350 degrees
  • Heat olive oil in a large skillet over medium heat; sauté onions, garlic and celery until soft
  • Transfer the sautéed vegetables and bread cubes to a large bowl
  • Add parsley, sage, thyme, salt and pepper and stir until well combined
  • Add 2 cups of vegetable stock, and stir until absorbed; add more stock as needed so that the mixture is moist and clumping together, but not soggy
  • Transfer to a greased, shallow baking dish, cover and bake for 25 minutes
  • Uncover and bake for another 15 minutes to form a crusty top

One Degree Organics uses only recognizable ingredients in its products—all of which are sourced from sustainable, veganic family farms. Veganic foods use only organic, vegetable matter to cultivate seeds and grains, this way farmers retain the integrity and nutritional value of non-genetically modified ingredients.

Disclaimer: This is NOT a sponsored post.  I have sampled One Degree Organics Veganic bread and it was super tasty so when they sent me this recipe I decided it would be a great holiday recipe to post.

{Recipe} Smashed Chipotle Chickpea Tacos with Tahini Sauce

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Smashed Chipotle Chickpea Tacos with Tahini Sauce

  • 1 tablespoon olive oil
  • 1-15oz can of chickpeas, drained and rinsed, mashed
  • 1 red onion, diced
  • 1 Anaheim chile, diced
  • 8oz button mushrooms, sliced
  • 3 garlic cloves, minced
  • 2 teaspoons red wine vinegar
  • Spice Mix:
    • 1 teaspoon chili powder
    • 1 teaspoon chipotle powder
    • 1 teaspoons smoked paprika
    • 1 teaspoon Italian seasoning
    • 1 teaspoon cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

Heath the oil in a medium saute pan.  Add the peppers and onions to the pan; cook for 5-7 minutes until they begin to soften. Add the mushrooms and garlic; cook for 5 minutes. Stir in the spice mix to combine. Stir in the chickpeas and vinegar, cover and turn to low; cook 5 minutes. Serve on tortillas or atop a salad with the tahini sauce (recipe below).

Tahini Sauce:

  • 3 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 2 tablespoons tahini
  • 1/4 cup chopped parsley
  • 1/2 cup canola oil
  • pinch of cayenne

Place everything in a food processor or blender and blend until smooth.

Catching Up With Naturally Family

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Happy Halloween!  I have had a busy week but I wanted to stop in and let you know about some really great posts that are up on Naturally Family .  First off for those of you who are new to RWT Naturally Family is a blog that both my husband, Neil, and I created just before E arrived.  We feature baby updates, new parent topics and lifestyle posts.  Last week we featured a few really good posts that I think might interest some of you and one tasty recipe that you all should make.

Baby Gear 0-3 Months: Clothes, Sleeping, Nursery & Diapering: I thought I might do a follow up to my Most Used Registry Items post over on the Ergo Baby Blog. In this post I go beyond the registry and talk about the things that we felt we really needed, the items that we liked but were necessities (take it or leave it) and the things that were unnecessary for us. Since I have so much to say this is going to be (at least) a two part post.  In this first post we will discuss clothes, sleeping, the nursery and diapering.

Breastfeeding In Public: A reader commented a few weeks back regarding a post on breastfeeding in public:

You don’t have to answer this or write a post on it if you don’t feel comfortable but just wondering… how do you feel about breastfeeding in public. I stopped breastfeeding when my baby was about 1 month old…

The other day in our play group we got to talking about nursing in public. For some women it was no big deal, others tried to avoid it if possible and then others commented that their spouses were the uncomfortable ones.

 

 

Chocolate Coconut Lactation Oatmeal Cookies: Our pediatrician suggested that I eat oats daily to help increase my milk supply. As much as I enjoy a bowl of oatmeal some days it’s just not what I’m in the mood for so I have been working on new recipes that include oats.  These cookies are delicious and although I call them lactation cookies there is no need to be breastfeeding to enjoy them!

{Recipe} Roasted Red Pepper Falafel Patties

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Roasted Red Pepper Falafel Patties

This little patties are a wonderful twist on my one of my favorite foods-falafel.  They are baked instead of fried and include a special ingredient, roasted red peppers! They are delicious with a yummy tahini sauce and are great on top of a salad, with pita or rolled into a wrap.

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 small red onion, minced
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 bunch parsley leaves
  • 1-12oz jar roasted red peppers, drained
  • 1/3 cup whole wheat bread crumbs
  • 1 tablespoon olive oil plus more for brushing

Preheat oven to 425 degrees F. Combine all the ingredients in the bowl of a food processor; process until just combined, stopping to scrape down the sides of the bowl when necessary.. Form mixture into balls and place on the lined baking sheet. Press the balls down into patties and brush with olive oil. Place the baking sheet in the preheated oven and bake for 20 minutes, flip patties and bake an additional 20 minutes, until crisp and browned.

{Recipe} Tahini Roasted Veggies

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Tahini Roasted Veggies


This recipe came out of the need to use up a bunch of carrots from our CSA.  Neither my husband nor I are huge carrot fans and only enjoy them juiced or cut up and dipped in hummus.  That being said I decided to play off the flavors of hummus and made a delicious roasted veggie medley with a nutty tahini sauce.  This is a great dish to make for an upcoming holiday party!
Serves 4

  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 4 green onions, chopped
  • 1/2 bunch parsley, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup water
  • 1/2 cup olive oil
  • 2 cups cauliflower florets
  • 2 cups carrots, chopped and peeled
  • 1 large yellow onion, diced

Preheat the oven to 425F. Place the tahini, lemon juice, green onions, parsley, garlic, salt, pepper and water in the bowl of a food processor fitted with the s blade and process on low for 30 seconds. Slowly pour in the olive oil through feed tube and process until smooth. Toss the tahini sauce with the chopped veggies and pour into a 9″ x 13″ Stainless Steel Bake & Roast Pan. Place in the preheated oven to roast for 30-35 minutes or until veggies are tender. Serve with your favorite protein, a green salad and a whole grain for a balanced meal.

{Recipe} Jalapeno Cheddar Skillet Cornbread

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Jalapeno Cheddar Skillet Cornbread

I don’t know about you but I am crazy for cornbread and honestly I don’t make it enough! I love to make my cornbread more on the savory side and love to add corn kernels to it as well as a little spice.  This time I decided to make it even more special by adding vegan cheese and green onions and served it along side my Chipotle Butternut Squash Chili.

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons evaporated cane sugar
  • 1 tablespoons baking powder
  • 1 teaspoons kosher salt
  • 1 cup unsweetened almond milk
  • 1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
  • 4oz Earth Balance, melted, plus extra to grease the pan
  • 1 cup Cheddar Dayia, grated
  • 1/4 cup chopped scallions, white and green parts
  • 1 jalapeno pepper, seeded and minced
  • 1 cup corn kernels, frozen or fresh

Preheat the oven to 350 degrees F. Grease a cast iron pan.

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, flax egg, and butter.  Add the wet ingredients to the dry and stir just to combine. Fold in the  Mix in the Dayia, the scallions, jalapenos and the corn.

Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into 8 triangles. Serve warm or at room temperature.

{Recipe} Chipotle Butternut Squash Chili

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Chipotle Butternut Squash Chili

I am a huge fan of chili and as soon as the air is crisp you better believe there is a pot (or two) of chili cooking up in my kitchen.  That being said I have a few favorite recipes that I have perfected over the years but I am always working on altering them a bit and creating new ones.  This recipe is similar to ones that I have made before however this time I added bulgur and aduzki beans (I would have normally made it with black beans but they are on my can’t eat list right now do to breastfeeding).  This was as hit with both my husband and our friend Laura and is easily now one of my favorite chili recipes.

  • 2 tablespoon olive oil, divided
  • 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1/2 tablespoon chipotle chili powder
  • 1/2 tablespoon ground cumin
  • 1 teaspoons Italian seasoning
  • 1 14.5-ounce cans fire-roasted tomatoes
  • 15 oz can adzuki or black beans, drained and rinsed.
  • 1/2 cup bulgur
  • 2 cups vegetable broth

Preheat oven to 400F. Toss squash with olive oil, spread on sheet pan and place in the oven to roast for 30 minutes.

Heat oil in medium heavy bottom pot over medium-high heat. Add onions and pepper; cook until soft and lightly browned. Add garlic; stir 1 minute. Stir in chili powders, cumin, and Italian seasoning. Stir in tomatoes with juice and beans.  Add bulgur and broth. Bring to boil, reduce heat to low, cover with lid and simmer for 20 minutes. Season to taste with coarse salt and freshly ground black pepper.

Stir squash into chili. Simmer covered over medium-low heat for 10 minutes. Season to taste with salt and pepper.