Wednesday, October 6, 2021

Butternut Squash and Edamame Curry

 2 T Virgin Coconut Oil

1/2 medium yellow onion, diced into 0.25" pieces

3 Cloves Garlic, minced

2 T Ginger, minced

1 T Curry Powder

1 t Coriander, ground

3/4 t Red Pepper Flakes (or 2 red pepper individual serve packages)

1 Butternut squash, diced into 1/2" pieces

1 14oz can fire-roasted crushed tomatoes

1 can Trader Joes Coconut Cream

3/4 cup Water

1 t Salt

4-5 cups Baby Spinach

1 small package of shelled Edamame

  • Heat a pot over medium-high heat. Add the coconut oil, and then add the onions. Cook the onions for about 2 minutes, until they start to soften. Add the garlic and ginger and cook another minute.
  • Next, add the curry powder, coriander, and red pepper flakes, and stir to coat the onions with the spices. Add the diced butternut squash, crushed tomatoes, coconut milk, water, and salt. Cover the pot with the lid and bring everything to a boil.
  • Reduce the heat to medium and let the squash simmer for 15 minutes. Remember to stir the pot every 5 minutes or so to prevent the curry from burning on the bottom. After 15 minutes, pierce a piece of butternut squash with a fork to see if the squash is tender. If the squash is still very firm, keep cooking the curry for another 3 to 5 minutes. 
  • Add the Edamame and return to a boil. 
  • Turn off the heat. Add the baby spinach and stir the curry until the spinach starts to wilt. The spinach should start wilting in about a minute.
  • Serve the curry in bowls with a side of brown rice or your favorite grain. Top with chopped peanuts, if desired.

Based on:

Thursday, February 18, 2021

Granola (David Evans)

 12 cups Quick Oats

1 cup cornmeal

1 cup flour or Wheatgerm

2 t Salt

3-4 cups seeds and nuts (walnuts, almonds, cashews, etc...)

2 cups Brown Sugar

1 t Cinnamon

2 cups Water

1 cup Oil

1 T Vanilla

Combine all ingredients in a big bowl. Spread out between 3 or 4 cookie sheets and bake overnight at 175° F. Store the granola in an air-tight container. Serve with milk and fruit.

Taco Soup (David Evans)

 2 Tomatoes, chopped

1 4-oz can Green Chillies, chopped

2 8-oz cans tomato sauce

2 cloves garlic, minced

2 cups Frichik, chopped

4 cups Water

2 T Sugar

3 t Chili Powder

2 t Salt 

1/2 t Oregano

1 t Cumin

1 Onion, chopped

1 or 2 cans Black Beans

Combine in a large kettle and cook until vegetables are soft.

Serve with corn chips lettuce, olives, chopped green onions, cheese, sour cream, salsa, fresh cilantro, fresh diced jalapeno.

El Dorado Casserole (David Evans)

 Spray a 9x 13 pan with non-stick spray. Cover the bottom of the pan with Frito corn chips. 

Mix Together:

1 block firm tofu (or cottage cheese)

1/2 cup Sour Cream

Onion Powder

McKay's Chicken Seasoning

Garlic Powder

Mash tofu with fingers until it resembles cottage cheese. Season to taste. Add sour cream and mix together. Sprinkle mixture over corn chips.

In a skillet, saute:

1 chopped Onion

1 Green Pepper, diced

2-3 cups Vegeburger

Then Add:

1-15 oz can tomato sauce

1 can Sliced Olives

1 pkt Taco or Enchilada seasoning

1 can Kidney Beans

Spread mixture over chips and tofu. Sprinkle with shredded cheese. Bake at ° for 30-45 minutes - until bubbly and warm.

To serve; Top the casserole with shredded lettuce, tomatoes, olives, green onions, mushrooms, avocado. Provide salsa and ranch dressing as toppings.

German Potatoes (David Evans)

 3 cups Potatoes, cubed, cooked in salt water

1 cup Mushroom condensed soup 

1/2 cup Mayonnaise

Frozen or canned veggie links, chopped

Chopped onions

1 cup Sour Cream

1 cup Sauerkraut

Bake 30 min. @ 350° F

Special K Loaf (David Evans)

 3 - 12.3 oz pkg Tofu

2 T Chicken Seasoning

1/4 cup Olive Oil

1 cup walnuts, chopped fine

1 onion, chopped fine

1 - 12oz box Special K cereal

Spread about 1" thick in a greased baking dish.

Bake at 350° F for 1 hour.

Brown Rice Casserole (David Evans)

 Braise in small amount of oil:

1 cup chopped celery

1/2 cup chopped onion


1 can cream of mushroom soup

1/2 cup mayonnaise

1/2 t Salt

1 can Fri Chik

2 cups cooked long-grain brown rice

Mix together with the sauteed veggies. Bake at 350° for 1 hour, or until hot and bubbly.