Butternut Squash Sauce

Looking for a creamy filling winter pasta sauce? Check out this recipe for my Butternut Squash Sauce.
In a food processor add:
1/2 of a baked butternut squash (cut squash in half, remove seeds and lie on baking sheet with inside facing up, bake at 375 for about 40 mins or until soft when poked with fork, then let cool and peel off shell and break into pieces or spoon insides out)
1/4 cup of nutritional yeast
1/2 cup of almond milk
1/4 cup of sesame seeds
1 tsp of salt
2 tsp of ginger
1 tsp of cumin
2 tbsp of melted coconut oil
blend until smooth

Mix in with your choice of pasta ( I used rice noodles), once mixed with noodles you can heat it up in a pot on the stove for a couple mins (dish can be served cold too), then add in some kale and sprinkle pumpkin seeds on top.
Enjoy!

Dinner Biscuits

Ever need dinner on the run?  How about a quick bite to eat for lunch?  We.ll this recipe is easy to prep and contains dinner in a biscuit.

First mix together all the dry ingredients.
Dry ingredients
1 ½ cups of chickpea flour
1 ½ tsp of salt
3 tsp of baking powder
1/8 tsp cayenne
½ tsp of cumin
2tsp of dried basil
1/3 cup of green or red chopped peppers
1 cup of shredded dinosaur kale
¼ cup of pumpkin seeds

Then in a separate bowl mix together all the wet ingredients.
Wet Ingredients
Let 3 tbsp of ground flax seeds sit in 6 tbsp of warm water for 5 mins
Then add in ½-1 cup of pureed squash or sweet potatoes (make sure they are cooked)
And a ¼ cup of olive oil
And mix together

Then add to dry mix and stir in and add ½ cup of almond milk
Stir all together into a batter
Then scoop onto a cookie sheet

Bake at 375 for 15-20 mins
Makes about 9 biscuits

Vegan Alfredo Sauce

If there is one thing you might miss when it comes to cutting out dairy is creamy sauces.....mmmm alfredo use to be one of my favorites! I recently just created a recipe where you can have your healthy creamy sauce and eat it too!

You will need:
1/2 cup of water
1/2 cup or organic full fat coconut milk (fat in coconut milk is good fat so none of that half fat "light" stuff)
1 cup of whole cashews
1/2 cup of whole brazil nuts
1tbsp of nutritional yeast
1/4tsp of salt
1tsp basil (I used dried)
1tsp thyme (I used dried)

add all ingredients to a food processor and blend for 2-4 mins or until creamy

Mix into any pasta!....I used gluten free rice pasta and added some steamed snow peas!
Enjoy! :)

Stuffed Mega Mushroom

So I have been saving this recipe to post on this specific holiday.  Today is Fathers day and my dad loveeeesss mushrooms! We are both pretty big mushroom fans and this is a recipe for all you mushroom fans! So i dedicate this post to daddykins and will totally be making it for him next time I'm home. Here it is:
1 big portabello mushroom cut of the stem (and chop it to add to your quinoa mixture)

Then in a bowl mix the following:

1cup cooked quinoa
1/3 cooked lentils
1/4 cup onion chopped
1 garlic clove minced
1tsp salt (boiled with quinoa)
2 tbsp of coconut oil
1/2tsp thyme
1/8tsp paprika
1/4tsp cumin

After its all mixed together in a bowl pile it up inside the mushroom and place on a greased pan

cook at 375 degrees  for about 30-45 mins, you will smell the mushroom cooking and see the juices start to pour out.
Then take it out let it cool  off a little and add a cup of chopped up spinach to the top and serve.  You will need a knife and fork to go at this mound of juicy mushroom goodness.

Happy Fathers Day! :)