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I adapted a recipe for pumpkin risotto from The Silver Spoon Cookbook.

Makes 4  servings

2 cups peeled and chopped butternut squash

2 garlic cloves

1 apple peeled and chopped

5 cups vegetable broth

1 1/2 cups arborio rice

1 Tbs butter or butter substitute (I used smart balance and it was fine)

2 oz goat cheese

2 tspn olive oil

1. Melt the butter in a large pot and add the squash. Cook over medium heat for 5 minutes. Add 1/2 cup of water, crushed garlic, and salt and pepper. Cover and simmer for 15 minutes until soft, stirring occasionally.

2. While the squash is cooking bring the broth to boil in a separate pot.

3. Mash the squash in pot and add the rice. Stir to mix completely.

4. Add one ladelful of the hot broth to the pot with the rice. Stir until completely absorbed.

5. Continue adding one ladelful at a time until the risotto reaches the correct consistency.

6. When the risotto is almost fully cooked, add the chopped apple and goat cheese and season with salt and pepper.

7. Mix in the olive oil just before serving.

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This makes 1 meal sized serving or 2 sides

1/2 cup cooked brown rice

2 oz vegetarian sausage (I used this)

1 cup frozen chopped spinach

1 clove garlic

1/4 cup V8 Spicy

salt and pepper to taste

1. Crumble and brown the sausage over medium heat

2. Add the spinach and crushed garlic to the pan and heat until everything is cooked

3. Add the rice and V8, mix all the ingredients, season with salt and pepper, and allow to cook for another minute

This serves 2

 

1 cup cooked chopped spinach

2/3 cup drained and rinsed black beans

2 cloves garlic, chopped

1 Tbs olive oil

salt and pepper

Shredded part skim mozzarella cheese

2 servings cooked rotini pasta

 

1. Heat the olive oil and saute the garlic

2. Add the spinach and black beans and season with salt and pepper

3. Top 1 cup of the pasta with 1/2 cup of the sauce

4. Sprinkle with mozzarella cheese while hot

 

 

Root Vegetable Soup

I have not updated for a long time! I was reading an article about root vegetables in the New Yorker yesterday and I was inspired to make soup.

1 large sweet potato
5 fingerling or small yukon gold potatos
1 large onion
3 cloves of garlic
3 carrots
1 large head of fennel
3 parsnips
olive oil
6 cups of water
salt
pepper
nutmeg
1. Coat the bottom of a large pot with olive oil and heat.
2. Sautee onions and garlic first while peeling and copping the rest of the vegetables and cutting them into uniformly sized pieces.
3. Add the vegetables, water, and seasoning and bring to a boil and then simmer for a while. I simmered this for about an hour.
You can also add a precooked chopped up piece of vegetarian chicken to your bowl before serving. I did this today with some leftover soup and a boca chick patty.

This makes one large pot of soup:

1 head of cauliflower

3/4 cups chopped carrots

1 large onion

1 clove garlic

2 cups vegetable stop

1 leek

olive oil

salt and pepper

pomegranate seeds

1. Saute the onions, garlic, and leek in the bottom of the pot in a little olive oil. Season with salt and pepper.

2. Cut the cauliflower into florets and add along with the carrots to the pot.

3. Once the vegetables have softened a bit add the broth, cover and cook for about 45 minutes.

4. Puree in a blender and top with a sprinkling of pomegranate seeds.

Spicy Tofu and Beans

Serves 2:

1/2 block of tofu, sliced

3/4 cup black beans

3/4 cup non fat plain yogurt

hot sauce

black pepper, paprika, chili flakes

1. Season each side of the tofu slices with pepper, paprika, and chili flakes. Brown both sides in a pan coated with cooking spray.

2. Add the black beans to the pan and cook until heated through.

3. In a separate bowl, mix the yogurt, more of the spices, and about 4 dashes of hot sauce.

4. Add the yogurt sauce to the pan and turn the heat down to low. Heat until it’s hot but hasn’t turned watery.

5. Serve over a grain, I had it with quinoa. Cous Cous would be great too.

Pizza Party

These were some vegetarian pizzas we made on New Years Eve. On the left we have roasted grape tomatoes, fresh mozzarella, and basil. The middle is ricotta mixed with fresh garlic and rosemary, provolone, mozzarella, parmesan, and basil, with a brushing of balsamic vinegar on the crust under all of the cheese. On the right is sauteed baby bella mushrooms and cipollini onions, roasted asparagus, havarti and smoked gouda cheese.

We bought the dough from the local italian deli. Yum!!!!!

For dessert, my friends made this amazing recipe

http://www.marthastewart.com/recipe/molten-chocolate-cake

and it looked like this !!!!