Category Archives: Vegetables

CMI-butternut-squash-pie-1

Butternut Squash Pie with Walnut

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This pie is so delicious and versatile. It is slightly sweet and savory! It is a great pie for Thanksgiving Holidays.

Ingredients:
3 cloves garlic
2 Tbsp. Olive oil
2 Tbsp. ghee
¼ tsp salt -Sea or Himalayan salt
1 tsp. pumpkin pie spice
Dash of nutmeg
Dash red cayenne pepper
1 pkg. approx 20 oz to 2 lbs butternut squash – cut (approx 2 squash)

Directions for Pie Filling:
Add all ingredients into roasting pan, except for egg whites and honey.
Roast for 30 minutes at 375.

While squash is roasting, begin to make the Brazil Nut crust.

Directions for Pie Crust Ingredients:

3 Tbsp ghee melted
1 1/2 cups Brazil Nuts ***
Pie dish 9 inch
Dash of salt
Place all ingredients in food processor to make fine crumble. Line bottom of pie dish with Brazil Nut crumble and bake for 20 minutes at 375. Chill for 10 minutes in refrigerator before adding Pie Filling.

Assemble Pie Filling:

In food processor, puree roasted squash with:

2 Tbsp. raw honey
1 tsp maple syrup

Place in refrigerator. Chill for 15 minutes.

While filling is chilling 🙂

Beat 3 egg whites until stiff peaks form.
Fold into chilled butternut squash filling.

Make the crumbled topping while the nut crust is baking and the squash is chilling.

Topping Ingredients (Walnut and Hemp Seed Crumble):
1 cup walnuts*
1 cup hemp seeds**
3 Tbsp. ghee melted
1 Tbsp. Pure organic coconut sugar
1 Tbsp. coconut flour

Mix all ingredients for crumbled in a food processor.
Put aside.

Final Assembly:

Add Butternut Squash filling to nut crust. Add the crumbled nut topping. Bake in oven for 30 minutes.

Check out the 7 benefits of Walnuts*

Did you know hemp seeds** help with stress relief and are loaded with magnesium? It’s also the highest source of plant based protein with roughly 13 grams of protein in just 3 Tbsp. Learn more

Brazil Nut *** nutrition facts.

CMI-roasted-garlic-string-beans

Roasted Garlic String Beans

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The oven is already going with your a turkey; don’t waste the gas/electricity! Get out your roasting pan and throw in your string beans.
Some interesting vinegar’s could make string beans a lot more interesting. This dish takes less than 5 minutes to put together . If you don’t have maple cider vinegar, mix 1/4 cup of apple cider vinegar with 2 Tbsp. of organic maple syrup.
Your string beans will never taste like anyone else’s!

Ingredients:

1- lb. of organic string beans
1 cloves fresh garlic
1 tsp. Roasted Garlic Aioli Sauce

Roasted Garlic Aioli Stonewall KitchenCMI-garlic
3 Tbsp.  Olive oil
¼ tsp. Red crushed pepper
1 tsp.  Himalayan Salt
1 Tbsp. Garlic powder
¼ cup maple cider vinegar

CMI-maple-vinegar

Directions:

Preheat oven to 450 degrees with roasting pan in oven for 15 minutes. This will begin the roasting process as as soon as string beans are in the pan. Place string beans in hot roasting pan. Add olive oil first. Add rest of ingredients except for maple cider vinegar. Roast at 450 degrees for 20 minutes. Take out of oven add vinegar while still hot. Serve immediately.

mashed garlic cauliflower

Garlic Mashed Cauliflower

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This will be the tastiest mock mashed potatoes you will ever have and is a great alternative to the more complex carbohydrate of potatoes.

Ingredients:

1 head of cauliflower
1/4 cup olive oil
½ tsp salt – kosher
½ tsp garlic powder
Pinch red crushed pepper
1 clove garlic raw
Fresh basil (chopped)
2 Tbsp.  Roasted Garlic Aioli
1/2 cup hemp seeds

Roasted Garlic Aioli Stonewall Kitchen

Directions:

Place cauliflower in a pot covered with water and a lid.  Boil for 20 minutes to soften. Drain. Put in food processor with rest of ingredients listed above. Blend all ingredients well. Sprinkle hemp seed on top.

If you want a little more flavor add one more clove of garlic and another ½ tsp of garlic powder . This will kick the flavor up quite a bit.

Macaroni & Cheese w/ Butternut Squash Sauce

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Many of us are making New Year’s resolutions to either eat healthier or loose weight. Here is a great  alternative to keeping your  favorite comfort food on your list of great meals leaving out the extra calories. Plus getting that extra boost of vegetables.

Although this is not a dairy free recipe, since we are using cheese; the milk and butter have been eliminated making this a very low calorie option. I promise your family will not notice the difference in the pasta or the sauce. This recipe was inspired by Clinton Kelly from the Chew, alternatively, I eliminated the yogurt, milk and butter to reduce the calories and the dairy content.

Butternut Squash Mac & Cheese

Ingredients:

1 med butternut squash

1 ½ cup vegetable broth warmed

Dash of cayenne pepper

1 cup shredded Parmesan or Asiago cheese

1 Tbsp. kosher salt

Dash of nutmeg

1 Tbsp. Sriracha Sauce

Dash of black pepper

1 Tbsp. garlic powder

I box of quinoa pasta “Rotelle” or Elbow

Butternut SquashButternut Squash Cut

Cut squash in half. Place in a baking dish cut side down. Fill ¼ inch of water on the bottom. Bake at 375 degrees until soft, approx. 45 to 65 minutes.

Quinoa Elbow Pasta

Begin to prepare pasta 30 minutes after you begin baking the squash to be sure the pasta is hot but not overcooked.

After squash is soft remove any seeds and scoop from the skin. First warm the broth. This will help bring the sauce to blend easier.

Blend all the ingredients including squash in a Vitamix or food processor. Make sure to start mixing slowly since ingredients will be warm. This is your cheese sauce. Blend sauce to a smooth, velvety consistency. Add more vegetable broth if you would like a lighter consistency. Place sauce on stovetop to keep warm until pasta is done.

Quinoa pasta takes approx. 13 to 15 minutes to cook. Drain pasta allow it to retain some water. Place pasta back in pan and add the butternut cheese sauce. I like to add extra shredded cheese for more flavor and texture while I toss the pasta with the sauce.

   The cheese sauce is delicious recipe. The spiciness from the Sriracha and cayenne helps kick up the flavor.

Roasted Cauliflower w/ Harissa Pepper Sauce

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Thanksgiving, Christmas and everyday side dish for everyone…Vegetarians and Gluten Free guests will love.

This will soon become a favorite side dish the family will love & beg you to make again. There will not be any leftovers. The Harissa will become a favorite flavor for your future inspirational recipes.

Recipe photo

Ingredients:

2 heads of  cauliflower – cut into medium sized florets
1 jar Harissa – Tunisian sweet peppers
2 lg onions sliced
2 tbsp. coarse sea salt
1 cup olive oil
1 cup pitted Kalamata olives
2 tsp. garlic powder
¼ cup sherry
½ cup toasted pine nuts

Cauliflower crowns

Instructions:

Preheat Oven 425.  Total cooking time is one hour.

Cut cauliflower  into floret pieces.  Mix 3/4 c olive oil, 1 tsp salt , garlic powder. Roast approx. 15 minutes .

Meanwhile, caramelize? onions, 1 tbsp. coarse sea salt, ?1/4 cup olive oil, 1 tsp. garlic powder for approx. 10 minutes over medium heat. When well browned, add ¼ cup of sherry wine and ?saute over medium high heat for approx. 3 minutes longer. Add onions and cherry tomatoes to cauliflower that has been in the oven for 15 minutes. Continue roasting cauliflower for additional 45 minutes.

Add Harissa and olives to cauliflower. Then add the pine nuts. Let sit for at least 15 minutes allowing he flavors to absorb into the cauliflower. It is better the second day. You’re family will love it.

***Harissa at Fairway in canned olive and pepper section of store.

Harrissa-sauce-1

http://www.amazon.com/Moulin-Mahjoub-Organic-Traditional-Harissa/dp/B003TQY0GW/ref=sr_1_fkmr0_3?ie=UTF8&qid=1389307332&sr=8-3-fkmr0&keywords=les+moulins+mahjoub+7.0+ounces