Posts Tagged ‘vegetarian’

Oven Roasted Green Beans and Mushrooms with Cashews

Hello, all! It’s been a busy last few weeks. I finished my student teaching experience and got a job as a long-term sub position as a 5th grade science and social studies teacher. Friday night I collapsed in to bed and slept for a full 12 hours… I haven’t slept that much since high school!

Anyway, really exciting news! I GOT MY PLACEMENT FOR TEACHING IN THAILAND! I’ll be teaching K-2 grade English in Chonburi City, which is a coastal city located right on the Gulf of Thailand! I can’t even describe how excited I am! More on this to come soon.

In the meantime, a simple, yet delicious recipe. I always forget how good food tastes when roasted. Need to remember to roast more often… Anyway, the seasoning makes this an awesome side dish. Add in the crunch of the cashews, and you’re in heaven.

Oven Roasted Green Beans and Mushrooms with Cashews

Oven Roasted Green Beans and Mushrooms with Cashews

Ingredients:

12 oz of green beans, washed and trimmed

2 large portobello mushrooms, cubed

1 tsp dried thyme

1 tsp oregano

1 tsp dried sage

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

pepper, to taste

2 tbsp avocado oil

1 tbsp balsamic vinegar

1 handful of cashews

Directions:

Preheat the oven to 400°F. In a large bowl, combine and mix all of the ingredients. Transfer to a roasting pan and place in the oven for 20 minutes. Afterwards, sprinkle with cashews and serve.

Peanut Butter Tomato Soup

It’s not intentional, but I’ve got another peanut butter combo for this week’s recipe. Tomatoes and peanut butter. Mixed together to make comfort soup. Sooooo good. After a hectic week working with 1st graders, it was exactly what I needed 🙂

Peanut Butter Tomato Soup

Peanut Butter Tomato Soup

Ingredients:

1 tbsp avocado oil

1 onion, chopped

1/2 tsp nutmeg

2 (28oz) cans of fire roasted diced tomatoes

2 cups vegetable broth

1/3 cup creamy peanut butter

salt and pepper to taste

Directions:

In a large pot, heat the oil. Add in onions and nutmeg and sauté for 5 minutes. Add in tomatoes, vegetable broth, salt and pepper. Bring to a boil, and then reduce to a simmer for 15 minutes. Puree with an immersion blender until at the desired consistency. Stir in peanut butter until melted. Note: In my opinion, this soup tastes best after to has cooled down and is just warm or even cold (you taste the peanut butter best this way!)

Roasted Butternut Squash with Spinach and Tahini Dressing

Last minute Christmas recipe!

Roasted Butternut Squash with Spinach and Tahini Dressing

Roasted Butternut Squash with Spinach and Tahini Dressing

Ingredients:

6 cups raw cubed butternut squash

1 tbsp avocado oil

1 tbsp balsamic vinegar

salt and pepper

2 tbsp tahini

1 tbsp olive oil

1 tbsp water

2 cups fresh spinach

Feta cheese

Directions:

Preheat the oven to 415°F. In a bowl, toss together the butternut squash, avocado oil, vinegar, salt, and pepper. Spread squash in a roasting pan and place in the oven for 15 minutes.

Meanwhile, whisk together the tahini, olive oil, and water in a small bowl. Mix in a dash of salt and set aside.

In a serving bowl, combine the spinach, squash and dressing. Serve into individual bowls and top with feta cheese.

Power Balls (Paleo)

Sorry for my disappearance as of late! Student teaching has quiet literally sucked the life out of me. And I mean this in the best way possible. I don’t think I’ve been so excited for school days since I was in 2nd grade. In fact, I’m starting to hate my weekends now. That’s when I do all my lesson plans 😛

Anyway, to help power my way (as well as yours) through another week, here’s a snack recipe!

Power Balls (Paleo)

Power Balls (Paleo)

Ingredients:

1 cup nut/seed butter

1/4 cup honey

2 tbsp shredded coconut

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

pinch stevia

2 tbsp coconut flour

Optional: chocolate chips and/or raisins

Directions:

Combine all ingredients (except coconut flour and chocolate chips/raisins). Once mixed together, add in the coconut flour and chocolate chips/raisins and roll dough into balls. These can be stored on the counter or in the fridge.

Artichoke and Lemongrass Sauce over Summer Squash Noodles

One last summer recipe before the start of fall recipes! Since fall doesn’t officially begin until next week, I feel that I’m still within reason to post a recipe with summer squash in it 🙂

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Artichoke and Lemongrass Sauce over Summer Squash Noodles

Ingredients:

1 summer squash

1 tbsp ghee

2 garlic cloves, minced

1 tbsp lemongrass paste

1 handful of fresh thai basil, chopped (you can use regular basil instead)

1 can artichokes, drained and chopped 

2/3 cup full-fat coconut milk

1/4 cup feta cheese

salt and pepper 

Directions:

Use a vegetable spiralizer to make summer squash noodles. Place noodles in a bowl and sprinkle with salt. Set aside.

In a deep skilled, melt ghee over medium-low heat. Add in garlic and sauté for 2 minutes. Add in lemongrass paste, basil, and artichokes and cook for another 3 minutes. Add in coconut milk, cheese, noodles, salt, and pepper and bring to a boil. Reduce to a simmer and cover with a lid. Allow to simmer for 20 minutes. Garnish with more fresh basil and serve.