Wild Rice Stuffed Squash-Forks over Knives Cookbook

Serves 4

2 medium acorn squash, halved and seeded
2 medium leeks, trimmed and cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
1/2 teaspoon dried sage
1 teaspoon poultry seasoning
3/4 cup wild rice blend
1 1/2 cups vegetable broth
salt and pepper to taste

Preheat oven to 350 degrees.  Place the squash halves, cut side down, on a baking sheet. Pour 1/2 inch of water in the pan. Bake for 25 minutes.  Remove from oven and drain any remaining water from the pan. 

While the squash is baking, heat a 2-quart stockpot over a medium flame.  Add the leeks and celery and sauté for 7-8 minutes or until the vegetables are tender.  Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the sage, poultry seasoning, rice, and vegetable broth.  Cover the pot and bring to a boil.  Reduce to a simmer and cook for 45 minutes, until rice is tender.  Season with salt and pepper.

Stuff each squash half with some of the rice, cover with foil and return the squash to the oven.  Bake for another 20 minutes.

After baking, I topped the rice with black beans, avocado, and tofu sour cream.  Served with side of baked veggies.  This was so good and very easy to make.

3 1/2 years of leading a healthy lifestyle!

October 14th marked 3 and 1/2 years since I decided to take control of my life by making healthy changes.  In the beginning I was doubtful that I would get to where I am today, but I took it one day at a time and never looked back.  Those thoughts of doubt were replaced with positive thoughts of, "I think I can do this....I WILL do this!"  Anything is possible if you want it bad enough...=)

Curried Cauliflower Bisque-Forks over Knives Cookbook

Serves 4

1 large onion, peeled and diced
2 teaspoons grated ginger
1 jalapeno pepper, minced (for less heat, remove the seeds)  I omitted this.
2 cloves garlic, peeled and minced
1 1/2 teaspoons curry powder
1 large head cauliflower, cut into florets
4 cups vegetable stock (I used vegetable broth)
salt and freshly ground pepper to taste
1/4 cup chopped cilantro
4 green onions, white and green parts, thinly sliced

Place the onion in a large saucepan and sauté over medium heat for 10 minutes.  Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.  Add the ginger, jalapeno pepper, garlic, and curry powder and cook for 30 seconds.  Add the cauliflower and vegetable stock and bring the pot to a boil over high heat.  Reduce the heat to medium and cook, covered, for 20-25 minutes, or until the cauliflower is tender.
Puree the soup using an immersion blender or in batches in a blender with a tight fitting lid, covered with a towel to avoid splatter.  Return to the pot and season with salt and pepper.  Serve garnished with the cilantro and green onions.
I topped this with vegan sour cream and served with whole wheat saltine crackers.  Delicious!

Cream of Broccoli Deluxe-Forks over Knives Cookbook

Serves 6

6 cups vegetable stock or boullion (I used vegetable broth)
1 cup raw cashews ( I placed the cashews in a bowl and covered with water, letting them soak for a couple of hours.  This makes them much easier to chop up)
1 medium onion, finely chopped
1 celery stock, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium unpeeled potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 cups)
2 teaspoons dried thyme
1 teaspoon sea salt
1/2 teaspoon black pepper

Puree 1 cup of the vegetable stock with the cashews in a blender until smooth.  Set aside.
In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes.  Add the garlic, bell pepper, and potatoes and cook for 2 more minutes.  Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat.  Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
Add the cashew mixture to the soup and stir until mixed.  Remove the pot from the heat and puree about half of the soup, in small batches until smooth.  Return the pureed soup to the pot and reheat, stirring well.
*I used my immersion blender, and blended it right in the pot, so there was no need to blend it in small batches.
This soup was so good!  Very filling, and tasted great. I topped it with vegan sour cream, and served with whole wheat saltine crackers. The next day for lunch, I heated up leftover soup, and added some baked veggies into it.  Delicious!

Savory Squash Soup-Forks over Knives Cookbook

Serves 4

2 1/2 cups butternut squash, peeled, halved, seeded, and diced
1 large russet potato, diced (about 1 cup)
1 medium yellow onion, peeled and chopped (about 1/2 cup)
1 clove garlic, peeled and chopped
1/4 teaspoon dried Italian herb mix, or a pinch each of oregano, basil, rosemary, and thyme
1/4 cup green peas
1/4 teaspoon fresh lime juice
finely chopped parsley

Bring 3 cups of water to boil in a large pot over high heat.  Add the squash, potato, onion, garlic, herb mix, and pepper.  Reduce the heat to medium and cook, covered, for 20 minutes, or until the vegetables are tender.

Puree the soup using an immersion blender or in a blender with a tight-fitting lid, covered with a towel.  Return the soup to the pot and add the green peas and lime juice.  Cook for an additional 5-7 minutes, or until the peas are tender.  Serve hot, garnished with the parsley. 

Very easy to make and tasted great.  My only addition was some salt.  It was quite bland without it.  I topped this with some vegan sour cream.