This roasted acorn squash soup is easy, vegan, paleo, clean eating, and the perfect soup for cold weather. This is one of my all-time favorite acorn squash recipes.
Today, I decided to make soup.
I kept seeing acorn squash on sale at the store. Teasing me with its simple and sweet acorn squash goodness.
It has been so cold everywhere that soup is always on my mind.
Alas – I decided to make this roasted acorn squash soup. <— not a single word I don’t love right there.
This is a delicious, healthy, vegetarian/vegan soup that is quite easy to make and perfect for the Fall and Winter. I add a tart granny smith apple to balance out the natural sweetness of the acorn squash. Also, I chose to add some cayenne pepper for a little kick, but that is entirely up to you.
If you’ve never roasted acorn squash before, it can be a little intimidating. Fortunately, once you know how to cook acorn squash, it’s super simple.
Basically think of cooking an acorn squash like you would a pumpkin or an other squash. Here are the step by step instructions for how to roast an acorn squash like a pro:
Follow these easy directions and you’ll be able to make roasted acorn squash in your sleep. If you’re interested in making a sweeter roasted acorn squash recipe, check out my how to roast acorn squash post.
How to Cut Acorn Squash
Since acorn squash skin is pretty tough, you’ll want to make sure you’re using a sharp, large knife. Holding the squash with one hand, carefully cut the acorn squash in half through the stem. This can be difficult if you don’t put your weight into it, so make sure to really press down hard. You might want to steady the acorn squash on a kitchen towel to keep it from slipping.
Once you’ve cut it into halves, remove and discard the acorn squash seeds and any membranes. Then, it’s ready to roast — no need to make any further cuts.
How to Freeze Roasted Acorn Squash Soup
You can easily freeze leftover roasted acorn squash soup to enjoy later. Here are some tips for how to freeze:
This roasted acorn squash soup is easy, vegan, and the perfect soup for cold weather. This is one of my all-time favorite acorn squash recipes.
This post contains affiliate links for the kitchen item(s) I use 🙂
The post Roasted Acorn Squash Soup appeared first on A Sweet Pea Chef.
Delicious black bean enchiladas made with savory butternut squash and an incredible, homemade enchilada sauce. These are drizzled to perfection with an addicting, vegan jalapeño cashew crema! Hello hello! I’m backkkk from beautiful Kauai. I’m feeling rejuvenated, refreshed and most of all back to feeling a little more like myself. It’s true: 2017 was a [...]
The post Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema appeared first on Ambitious Kitchen.
If you’re into kale chips, this is definitely a variation you need to try!
It requires simple methods and 7 wholesome ingredients, and it yields BIG flavor. Let’s do this!
The base for this recipe is a cheesy sauce made with sunflower seeds, nutritional yeast, lemon juice, and a few extra seasonings. The sunflower seeds are soaked then blended so this creamy goodness can coat the kale and help it crisp up (into chips – duh).
Sunflower-Coated Cheesy Kale Chips from Minimalist Baker →
It’s here! I can finally tell you about the project I’ve been mentioning over the past couple of months—the Cookie and Kate app is official!
I always want you to feel entirely confident every step of the way, and now I can personally guide you through each recipe, from start to finish.
The app offers step-by-step voice guidance from yours truly, and photos that guide you through the cooking process. It’s like I’m right there in your kitchen with you.
Hit the “Start Cooking” button and I’ll guide you through each step, offering photos and built-in timers along the way.
The Cookie + Kate app is now available on the Apple Store and Google Play! It runs on iPhones, iPads and Android devices, and costs $4.99. Just search for “Cookie + Kate” in your app store to find it!
Our new app offers 100 of the most popular recipes on Cookie and Kate, and we’ll be adding more of your favorites soon. I teamed up with SideChef to bring you a beautiful, helpful app that I never could have created on my own.
I hope this app inspires you to cook even more healthy and affordable, meatless meals. This app is for you if you’re trying to incorporate more vegetables, whole grains and meatless meals into your life. Whether you’re new to cooking or a pro in the kitchen, the app offers tons of features that makes home cooking easier. See the list below!
We’ve uploaded over 100 of the most popular Cookie and Kate recipes to the app. More recipes will be added soon (for free)! Nothing is changing on the website—you can continue enjoying all of my recipes here.
I can’t wait to hear what you think. Questions, comments or concerns? Email cookieandkateapp@sidechef.com.
The post The Cookie and Kate App is Here! appeared first on Cookie and Kate.
Let’s take a new approach to the new year, shall we? Instead of saying NO to things, what about saying Y-E-S? Alex and I have discovered a secret that’s made healthy eating incredibly simple: saying yes instead of no. Instead of fearing and avoiding foods, we’ve learned to say YES to eating lots of vegetables and trying new recipes. Over time, we found saying yes makes it 100% more fun to cook and eat healthfully than avoiding foods. We’ve even started to crave foods like quinoa and sweet potatoes and a lemony massaged kale salad.
But it hasn’t always been this way. Me of the past (let’s call her Past Me) was very fearful of certain foods. For a while it was carbs, and Past Me would remove the bread of sandwiches and stay 100 feet away from pasta at all times. Then it was calories. Past Me went through an embarrassing phase of using spray butter on everything “because it had zero calories”, saving my calories for night-time pizza and chocolate binges. The more Past Me feared things, the more they came back to haunt me: usually in the evening when I’d raid my cupboards for anything off limits. It’s wasn’t the best time for Past Me.
I’d like to say there was a magical moment where Past Me saw the light of the “non-diet diet.” But it was a gradual change. Somewhere along the line, with Alex’s very patient guidance, I realized that eating homemade whole foods, lots of vegetables and splurges in moderation was WAY healthier than my habit of saying NO. Here we are years later, and I can happily report that it’s possible. It’s 100% possible to live into the YES and make a sustainable practice of healthy eating. Sustainable doesn’t mean it’s perfect: I still love chocolate and popcorn and sometimes engage in late-night snacking. But Alex and I cook healthy meals together on the regular. And it’s FUN.
This quinoa fried rice is a perfect way to say YES in 2018–especially since it’s got the appearance of your favorite takeout. But instead, it’s a healthy take on fried rice featuring quinoa to pack in the plant-based protein. And along with the normal cast of vegetable characters, it’s got a new spin: baby greens! We throw handfuls of greens into just about anything, from soups and curries, to sandwiches and pizzas. So why not throw a few huge handfuls of greens into quinoa fried rice? We used a mix of baby spinach, kale, and chard that we purchased at ALDI, and it’s a perfect way to infuse more nutrients without even realizing it.
A few tips for adding greens to recipes:
Boxes of washed baby greens make reaching for greens super simple. You can also use standard size greens on the stem, just make sure to wash them, then chop them into bite-sized pieces. When adding fresh greens, it seems impossible that they’ll fit into the pan. However, cooking them down for a few seconds shrinks them down to a fraction of their mass when fresh. Baby greens are more tender and thus take less time to cook down than standard-sized greens (again, chop those standard greens into smaller pieces). Since the flavor of baby greens is mild when wilted, they typically take on the flavor of the dish instead of adding a flavor of their own. In addition to this quinoa fried rice, we add handfuls of greens to almost everything: they melt into soup in just a minute or two, or try them in pasta–mac & cheese can be nutrient-infused in no time.Last year we partnered with ALDI to feature our shared passions: healthy eating and fresh foods! We’re excited to announce that we’re partnering again this year to feature more of their products in healthy recipes. It’s been incredible to watch as ALDI offers more fresh and organic produce in their stores, all while keeping prices affordable. The quality of the food for the price is outstanding, which we found with our shopping trip to create this recipe! The mixed baby greens and organic quinoa in this recipe are from ALDI’s SimplyNature line. Make sure to check out ALDI as you say YES this year and put in the work towards creating a sustainable habit of healthy eating!
Side note: on the trip for these groceries, we picked up a few Lot wines from ALDI! If you remember from our trip to Washington wine country, the Lot series is a special run of wines made specifically for ALDI. We can’t wait to try them out. Our doctor friend told us one glass of wine per day is helpful for heart health, so we’re taking his word for it!
Looking for more fried rice?If you like this quinoa fried rice, you may enjoy these other fried rice recipes:
Cauliflower Fried RiceThree Onion Fried RiceMexican Fried Rice NachosDid you make this recipe?If you make this veggie packed quinoa fried rice, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
This recipe is…Vegetarian, gluten-free, dairy-free, sugar-free. For vegan and plant-based, omit the egg and load up on other filling protein (like edamame as mentioned below).
A Couple Cooks - Recipes for Healthy & Whole Living
It’s the start of a new year. The possibility of 365 new days is like waking up with the morning sun, where the slanted golden rays just start to pour in and the entire day is ahead of you for the taking. Coffee in hand and To Do list at your side, you’re up before the world is awake and you feel like you can do anything.
Good morning, 2018. A whole new year to unfold. It’s no wonder people make resolutions at the top of the year; it’s a clean slate. And come January, all eyes are on healthy eating. It’s the thing of the moment, along with gym memberships of course. More people search the internet for healthy recipes. Cleanses and 30-day stints are all the rage. People buy spiralizers and Instant Pots in droves. Which is great: a giant Y-E-S to healthy eating and cooking! But as always, as A Couple Cooks our message is about more than that. It’s unsexy, really, because it’s all about hard work and forming new habits.
Let’s make it a sustainable lifestyle change.
Because then we don’t have to do this all over again next year, am I right? Creating a sustainable practice of healthy cooking might sound aspirational, but we can assure you: it’s very possible, with a bit of grit and creativity. Learning to cook changed our lives, and changing our habits turned out to be both easier and more difficult than we thought. In the end, we decided it was pretty simple, really–once you put a few lifestyle changes into place. Which is why we wrote a book about it called Pretty Simple Cooking (which we can’t wait to share it with you come February 6!).
That said, let’s talk about souping. It’s trendy and might be more meant for health cleanses, but let’s use it as a verb meaning to eat soup. Souping is our tried and true method for how to eat healthy in the winter. Why?
Soups make it easy to eat a load of vegetables. I’m a self-proclaimed veggie lover. If I look in the refrigerator and see a bunch of raw veggies, I’m more likely to make myself a quesadilla than fix myself a salad. However, if I see a Moroccan cauliflower soup, I’ll go for that every time. Soups make eating vegetables easy and delicious. Soups are cozy and comforting. No explanation needed here: there’s nothing more hygge than a steaming bowl of soup. Just add a fuzzy blanket and a candle. Soups make for easy meal planning. In the winter months, my meal plans look like this: Soup and bread. Soup and salad. Soup and corn muffins. It works for a weeknight, or for company. It’s also perfect for lunches.This cauliflower soup is our first soup of 2018 and we’ve designed it to be both tasty and nourishing. The cauliflower is roasted until lightly charred, then pureed with onion, carrot and Moroccan spices into a silky puree. For the garnish, a bit of the roasted cauliflower, green onion tips and a bit of olive oil. This vegan soup is pretty simple to put together, full of nutrients, and gluten-free to boot.
Early 2018 calls for cauliflower soup. Future you will thank you.
Looking for more soup?Here’s a list of all our soup recipes. Like this cauliflower soup but want one in half the prep time? Try this coconut curry pantry soup. Did you make this recipe?If you make this Moroccan spiced cauliflower soup, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
This recipe is…Vegetarian, vegan, gluten-free, plant-based, dairy-free, sugar-free, Whole 30 friendly.
A Couple Cooks - Recipes for Healthy & Whole Living
from Merah Hati Cintaku http://ift.tt/2ma5Hwn
via MerahHatiCintaku.blogspot.com