The Garlic Hussy

Food should be sassy

Vegan

Chana Saag Aloo

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Finished Chana Saag Aloo

Chana Saag Aloo

Around here, we get cravings for Indian food… frequently! This Chana Saag Aloo recipe was born out of a really busy weekend, when it seemed I did EVERYTHING except go to the grocery store. Do you ever have weekends like that, where it seems like everything in the world needs to happen in those two short days? Maybe there are people out there who are super planners and are really good at organizing their lives, who are able to space out all those grown-up responsibilities so that they don’t have slammed-full weekends.
I am not one of those people.

Needless to say, after running multiple errands, replenishing cleaning supplies, doing laundry (SO MUCH LAUNDRY), re-doing the middle bathroom (pics to follow!), cleaning the house, I was not keen on going to the grocery store.

I needed an A.I.F. recipe – Already In Fridge!

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Oatmeal That’s Not Boring

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morning oatmeal bowl

Is your morning oatmeal looking a little ‘blah”?

Try this out! Add some Oomph to your oatmeal! Remember, food should be sassy. I love the look and smell of a loaded oatmeal bowl in the morning – something about it seems so wholesome, so fresh.  If you want to boost the fiber content of this recipe even more, try adding a tablespoon of ground flax seed. Delicious!

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Butternut Squash Soup

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Vegan Butternut Squash Soup

Look at that creamy deliciousness. Excuse me, my face needs to be in this. BRB.

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Butternut Squash Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This soup is perfect for rainy, drizzly days. Pajamas and house slippers recommended, but not required.
Ingredients
  • 1 large container of chopped butternut squash (about 2 lbs)
  • 1 T. Olive Oil
  • 5 garlic cloves, minced
  • 1 large onion, chopped
  • 2 T. of fresh rosemary
  • 1 T. red pepper flakes
  • ½ tsp. white pepper
  • ½ tsp. sea salt
  • 4 cups low sodium vegetable broth
  • 1 can light coconut milk
  • Parsley (optional, for garnish)
  • Plain yogurt or sour cream (optional, for garnish)
Instructions
  1. Preheat oven to 425 degrees F.
  2. Place butternut squash on a baking sheet with sides, lined with a silpat mat.
  3. Bake for about 45 minutes - until tender.
  4. Heat a large stockpot on medium heat. Add olive oil, onion, and garlic. Saute for 2 minutes.
  5. Add squash and stir.
  6. Add spices. Cook for an additional 4 minutes.
  7. Add vegetable broth. Bring to a simmer for 8 minutes.
  8. With an immersion blender, puree the soup until totally combined.
  9. Add light coconut milk. Taste and adjust spices as needed.
  10. If desired, drizzle yogurt or sour cream (use dairy free versions to keep it vegan) and add parsley.
  11. Serve hot & enjoy!
Nutrition Information
Serving size: ¼ recipes Calories: 247 Fat: 10g Saturated fat: 6g Unsaturated fat: 3 Trans fat: 0 Carbohydrates: 38g Sugar: 10g Sodium: 399mg Fiber: 6g Protein: 4g Cholesterol: 0mg

Vegan Butternut Squash Soup