One pot meals make my kitchen life so easy at times. If I can nail a recipe that I will enjoy making and eating many times, it’s even better. This recipe is just that. I got inspired to make this after reading a post from this amazing blogger: Pumpkin and peanut butter. I wanted to make her recipe as is the first time I read it but had to modify because of what I had on hand. I have since made it twice and every time it becomes something slightly different. The version I am sharing with you today is one that my husband raves about. I decided it was time I wrote down exactly how I made it so I could make it again. I made this to bring to a big family trip to the mountains we just had last week. I made a huge batch so it could feed 12 of us. I am sharing that recipe here. You can either half the recipe to make a smaller batch, or better yet, make a huge batch and freeze some for use!!!
2 TBS olive oil
1 large onion
4 cloves of garlic
1 inch cube of ginger, grated
2 tsp cinnamon
1 TBS cumin
1 medium head of cauliflower,chopped
1 medium butternut squash, peeled and cubed
2 talks of celery,chopped
2 cups red lentils
9 cups water or vegetable broth (I mixed both)
28 oz can of diced tomatoes
19 oz can of coconut milk (smaller or bigger is fine)
salt to taste
in a large pot heat the oil and add the onion
cook onion for a few minutes until it becomes transluscent
add the garlic and spices and cook another couple minutes until the fragrance comes out
add everything else and cook covered on low for about 30 minutes or until all vegetables are soft
serve as is or with a side of black forbidden rice and rosemary roasted potatoes like we did
Since making this dish ahead of time, all the flavors got to marinate really nicely together. This is a dish that gets better as it sits. Freezing some of it would not be bad idea!
Happy Valentines Day!!! This treat is more delicious than the title suggests. “More” because it is soooo creamy and dreamy that you wouldn’t guess it’s vegan.
I bought some out of season, over priced, still pretty tasty, raspberries earlier this week because I really wanted to make this Valentines Day treat for my kids. Every now and then I go out of my habitual seasonal produce shopping because what I have in mind sounds so delicious that I must make it, like really soon. And I am so glad I did not wait for spring to make this!!
This guilt free silky smooth indulgence paired with the amazingly deliciously simple crunchy peanut butter chocolate hearts made for a perfect Valentines for my family last night (although I will not wait a whole year to make it again 😉 )
Ingredients for raspberry ice cream:
1 cup raspberries
1 cup soaked cashews (30 minutes in hot water, or 4 hours in cold water)
1/2 cup honey
1 cup almond milk
2 TBS lucuma (optional but it adds to the creamy texture)
1 cup coconut milk cream (the full fat cream that comes in cans)
put first 5 ingredients in the blender and blend on high until super creamy and nuts completely broken down
add the coconut cream and finish blending
if using an ice cream maker, follow directions for that
if you don’t have an ice cream maker you can freeze these in ice cube trays and once frozen put them in a food processor or blender to create a nice cold mixture. (You might need to add a little liquid if doing it in the blender.)
This is so tasty that you don’t have to make it into ice cream! You can just eat it straight out of the blender as a yogurt substitute!
While waiting for ice cream, make your chocolate hearts.
Ingredients for chocolate hearts:
1/4 cup coconut oil
1/4 cup cacao powder
2 TBS natural crunchy peanut butter
2 TBS honey or other liquid sweetener (adjust according to desired sweetness).
in a saucepan, put the coconut oil and barely heat it up. Just enough to get it to starts melting.
Turn off the heat and add all ingredients except for honey.
Mix well until uniform
add the honey and mix until honey is very well incorporated in the mixture
pour in little heart shaped molds if you have them, if not you can pour this in anything (Ice cube trays, small containers, large containers), and set in the freezer to set
the small molds I have only take about 10-15 minutes to set