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Main Dishes

This is one of my absolute favorite dishes of all time. It’s hot and comforting, yet refreshing and energizing. You almost can’t place the cuisine – is it Mediterranean with the sun-dried tomatoes and lemon zest? Is it Southeast Asian with it’s coconut, garlic, ginger combo? Is it Indian in it’s curry-like beginnings? Coconut-Braised Chickpea Stew | SPIRITPLATE
I think that’s what makes this dish wholesome year-round: sun-dried tomatoes and lemon zest evoke the end of summer, and the garlic-ginger-coconut milk warmth evokes the height of winter. So get to it – anytime is a perfect time for this creamy bowl of goodness. Coconut-Braised Chickpea Stew | SPIRITPLATE The trick here is two-fold: sweating the onions slowly without oil in a bit of broth to get a rich base, and then toasting the chickpeas before adding the coconut milk to get a nice texture from the beans. Coconut-Braised Chickpea Stew | SPIRITPLATE Don’t skimp on the ginger powder and extra lemon at the end – it’s what really makes this dish zing!
Coconut-Braised Chickpea Stew | SPIRITPLATE

Coconut-Braised Chickpeas
Serves 6
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
408 calories
51 g
0 g
18 g
17 g
13 g
230 g
175 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
230g
Servings
6
Amount Per Serving
Calories 408
Calories from Fat 151
% Daily Value *
Total Fat 18g
28%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 175mg
7%
Total Carbohydrates 51g
17%
Dietary Fiber 14g
56%
Sugars 10g
Protein 17g
Vitamin A
77%
Vitamin C
43%
Calcium
14%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 red onion, finely diced
  2. 4 cloves garlic, minced
  3. 1 tbsp fresh ginger, minced
  4. 1/2 cup vegetable stock
  5. 1 large organic lemon, zested and juiced
  6. 1/2 cup sun-dried tomatoes, julienned
  7. 2 cups cooked chickpeas**
  8. 1/2 tsp chili flakes (or to taste)
  9. 1/2 lb fresh spinach
  10. 1 can coconut milk (14 oz)***
  11. 1 tsp ground ginger
  12. sea salt, to taste
  13. freshly ground black pepper, to taste
  14. 1/2 bunch cilantro, chopped (optional garnish)
Instructions
  1. Heat a large dutch oven or deep sauté pan over medium heat and then add onions, a tablespoon of broth, and a good pinch of salt. Let the onions sweat for about 10 minutes or until translucent, adding a few tablespoons of broth at a time to prevent sticking. Once soft, add the garlic and ginger and let cook for 1 minute. Add the sun-dried tomatoes, lemon zest and chili flakes. Let cook for another minute or so.
  2. Next, add the chickpeas and stir to coat in the tomato mixture. Turn up the heat slightly and toast the chickpeas a bit, 3-5 minutes. Keep an eye on them though so they don't scorch; you just want them to have a little color. Use a tablespoon of broth if needed to prevent sticking.
  3. Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time. Note: If using baby spinach you can add it as is. If you are using regular spinach, you will need to chop or tear it up a bit.
  4. Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.
  5. To finish the dish, add the coconut milk and bring to a simmer. Stir to combine and then add the ground ginger and a bit of the reserved lemon juice. Taste for seasoning. Add more lemon juice, salt and/or pepper as needed.
  6. Once everything has heated through, serve immediately. (The spinach will start to lose its color and it won't look as nice.) Serve over sweet potato, brown rice, or any grain of your choice. Garnish each plate with cilantro and enjoy!
Notes
  1. * - Soak dried tomatoes in water for 15 minutes to plump them up. Alternatively, if using sun-dried tomatoes stored in oil, simply drain, rinse and pat dry tomatoes.
  2. ** - 2 cups cooked chickpeas or 1 can (15oz)
  3. *** - You can you light or full-fat coconut milk. The former is lower in fat and will give you a broth-type consistency while the latter has more fat but will also be more creamy.
beta
calories
408
fat
18g
protein
17g
carbs
51g
more
Adapted from The Kitchn and Rouxbe
SPIRITPLATE http://spiritplate.com/

One of my favorite dishes that I learned at Rouxbe was their Cauliflower Steak Au Poivre – baked and seared cauliflower served with a hearty mushroom peppercorn gravy – a plant-based spin on the traditional French steak au poivre or “pepper steak”. Not only is the presentation quite impressive, it’s got this creamy umami from the mushrooms and a wonderful punch from the peppercorns. I just think it’s so perfect for a fancy Valentine’s Day dinner in. (And frankly, with the price of cauliflower right now, it really IS fancy!).
cauliflower_final2There isn’t much I’ve changed from the original recipe. I’ve switched out the brandy for whiskey. And added fresh rosemary along with the original bay leaves. The real secret to this recipe is the stock – use a quality stock (homemade or otherwise) to really build the flavor of this dish! Cauliflower Steak au Poivre | SPIRITPLATE I love the tenderness of the cauliflower with the caramelized crisp edges and the spicy crunch of the course pepper. Cauliflower Steak au Poivre | SPIRITPLATEThis gravy is one of my favorite go-tos. I even serve it for Thanksgiving. You can serve this Cauliflower Steak with butternut squash soup and massaged kale salad, or a side of fresh green beans. Happy Valentine’s Day!Cauliflower Steak au Poivre | SPIRITPLATE

Cauliflower Steak Au Poivre with Mushroom Gravy
Serves 4
Print
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
218 calories
20 g
6 g
6 g
6 g
2 g
563 g
1328 g
8 g
0 g
4 g
Nutrition Facts
Serving Size
563g
Servings
4
Amount Per Serving
Calories 218
Calories from Fat 54
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 6mg
2%
Sodium 1328mg
55%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
20%
Sugars 8g
Protein 6g
Vitamin A
12%
Vitamin C
124%
Calcium
7%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cauliflower
  1. 1 head cauliflower, leaves and stem trimmed*
  2. 4 garlic cloves, peeled and smashed
  3. 2 cups low-sodium vegetable stock
  4. 1 cup vermouth or dry white wine
  5. 2 bay leaves
  6. 1 sprig rosemary
  7. 1/2 tsp sea salt**
  8. 2 tbsp black peppercorns, crushed
  9. 1 tsp oil
  10. 1 tsp non­dairy butter
For the sauce
  1. 1/2 tbsp oil
  2. 1/2 tbsp non­dairy butter
  3. 1/4 cup shallots, minced
  4. 3/4 lb mushrooms, thinly sliced
  5. 1/4 cup good scotch or whiskey
  6. 2 cups low-sodium vegetable stock
  7. sea salt, to taste
  8. 2 tbsp slurry, or as needed***
Instructions
  1. Preheat the oven to 350°F. With the cauliflower sitting on its stem, cut in half through the middle. Trim the outer edge of each half to form a thick steak­-like piece of cauliflower. Each piece should be approximately 1 1/2-inch thick.
  2. In a 9x11 baking dish, mix together the garlic, stock, vermouth, bay leaves, rosemary and salt.
  3. Place the cauliflower into the liquid and cover tightly with foil. Carefully transfer to the oven and let bake for approximately 30 to 45 minutes. Test the 'steaks' periodically. When a knife goes in somewhat easily the cauliflower is done. (The cauliflower should be cooked through, but still a bit firm. If it's too soft, it will fall apart during frying.)
  4. While the cauliflower is baking, prepare the sauce: Heat a large stainless steel fry pan over medium­-high heat. Once hot, add the oil and butter, followed by the shallots. Let the shallots cook until they just start to brown, about 2 or 3 minutes. Then, add the mushrooms and a pinch of salt. Cook the mushrooms until they start to release their juices and start to brown, about 10 to 15 minutes.
  5. Carefully deglaze with the whiskey and let cook for a minute or so, or until most of the scotch has evaporated.
  6. Add the stock, turn down the heat and let simmer while you pan­-fry the cauliflower 'steaks'.
  7. Once the cauliflower is ready, remove the 'steaks' from the liquid and place onto a plate lined
  8. with paper towel. Blot the top of the cauliflower with paper towel as well. This helps ensure you get a nice golden crust.
  9. Next, crush the peppercorns on a cutting board—a heavy fry pan works well for this. Then, carefully place the cauliflower into the crushed peppercorns and gently press to ensure some of the peppercorns stick to the cauliflower. Flip and repeat on the other side.
  10. Heat a large a cast iron skillet over medium heat. Once hot, add the oil and butter, followed by the cauliflower. Let the cauliflower cook for about 4 to 6 minutes, or until golden brown on each side. Try not to fiddle with the pieces too much, otherwise the 'steaks' will start to fall apart. Once done, set aside while you finish the sauce.
  11. To finish the sauce, taste for seasoning, adding salt as needed. Next, add the slurry. For the slurry, either cornstarch or flour can be used. Slowly add the slurry until you reach a nice sauce­-like consistency.
  12. To serve, place a 'steak' onto a plate and spoon over the hot sauce—drizzling a bit of the sauce around the plate if desired. Serve with your favorite sides and enjoy!
Notes
  1. * - Do NOT core the cauliflower. The stem is needed to keep the 'steaks' intact.
  2. ** - The amount of salt you add will depend on how salty your stock is to begin with. Taste for seasoning and adjust as necessary.
  3. *** - A slurry is a spoonful of flour or cornstarch mixed with water or stock to create a runny paste. This runny paste is added to a sauce to thicken it. Directly adding flour or cornstarch to a large pot results in clumping, thus a slurry is used instead.
beta
calories
218
fat
6g
protein
6g
carbs
20g
more
SPIRITPLATE http://spiritplate.com/

Homemade pho. YES! This is one of those recipes that is so easy to make. Just chop everything up and stick it in a pot for an hour. Voila! Nearly a gallon of homemade pho stock, ready to use whenever you’ve got a craving for something warm and cozy.The Best Winter Pho | SPIRITPLATEYes this stock uses a lot of ingredients, but the majority of them are probably already staples in your fridge or pantry.
The Best Winter Pho | SPIRITPLATE
The best thing about this pho is that it is SO healthy. It has all the warming spices that fight inflammation to keep you healthy through the winter AND there’s no oil in this recipe! If you want to add some protein, try my Smoky Baked Tofu sliced on top.
The Best Winter Pho | SPIRITPLATEStay warm friends!

If you’re participating in our GIVEAWAY this month, don’t forget to follow us and like this post on Facebook and Instagram!

Vegan Pho Stock
Serves 12
Print
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
45 calories
10 g
0 g
0 g
2 g
0 g
336 g
357 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
336g
Servings
12
Amount Per Serving
Calories 45
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 357mg
15%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
9%
Sugars 5g
Protein 2g
Vitamin A
40%
Vitamin C
44%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large onions, chopped
  2. 1 leek, washed thoroughly and chopped
  3. 2 carrots, chopped
  4. 1 cup dried shiitake mushrooms
  5. 4 cloves garlic
  6. 3 - 2" inch slices of fresh ginger
  7. 1 hot red chile, halved
  8. a few sprigs each of fresh thai basil, fresh cilantro and fresh mint
  9. 1 tbsp black peppercorns
  10. 1 tsp whole cloves
  11. 1 stick cinnamon
  12. 3 qt cold water
  13. 2 slices of orange
  14. 1 lime, halved
  15. 1 preserved lemon, halved (optional)
  16. 1/4 cup tamari or soy sauce (optional)
Instructions
  1. Place ALL ingredients into a large stockpot. Bring to a boil then lower heat to a simmer.
  2. Allow to simmer uncovered for 1 to 1 1/2 hours.To avoid added bitterness to the stock, be sure to remove the citrus halfway through the cooking process.
  3. Remove from heat and allow to cool for 15 to 20 minutes. Place a fine mesh strainer over a medium bowl (or use a strainer lined with cheesecloth). Pour the stock into the strainer, allowing the liquid to pour through.
  4. The stock should be dark and golden in color. If it's not then return to stock pot and reduce for longer to concentrate the flavors. Taste for salt.
  5. If not using the stock immediately, quickly chill, then store in the refrigerator or freeze until ready to use in an airtight container.
  6. Serve hot over rice noodles and steamed veggies of your choice. Garnish with bean sprouts, cilantro, mint, thai basil, sriracha or a squeeze of lime.
Notes
  1. This recipe yields 3 quarts, or 12 cups of broth.
Adapted from Rouxbe
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calories
45
fat
0g
protein
2g
carbs
10g
more
Adapted from Rouxbe
SPIRITPLATE http://spiritplate.com/

The key to good risotto is patience and a strong arm. Creamy Vegan Mushroom Risotto | SPIRITPLATEYou must keep stirring, gently coaxing the starches from the rice as it absorbs the hot broth.
Creamy Vegan Mushroom Risotto | SPIRITPLATEIt definitely takes some work, but boy is it worth it. This is definitely a different take from my Roasted Butternut Squash Risotto, but the method is the same. Serve hot with vegan parmesan or some red pepper flakes for a spiced edge.Creamy Vegan Mushroom Risotto | SPIRITPLATE

Creamy Vegan Mushroom Risotto
Serves 8
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
272 calories
37 g
15 g
10 g
5 g
4 g
381 g
887 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
381g
Servings
8
Amount Per Serving
Calories 272
Calories from Fat 89
% Daily Value *
Total Fat 10g
16%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 15mg
5%
Sodium 887mg
37%
Total Carbohydrates 37g
12%
Dietary Fiber 2g
6%
Sugars 3g
Protein 5g
Vitamin A
4%
Vitamin C
33%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 cups vegetable broth*
  2. 1/2 -ounce dried shittake mushrooms
  3. 1/4 cup Earth Balance butter
  4. 2 tablespoons olive oil
  5. 2 cups finely chopped onions
  6. 2 sprigs rosemary
  7. 2 sprigs sage
  8. 10 ounces baby portobello mushrooms, finely chopped
  9. 2 garlic cloves, minced
  10. 1 1/2 cups Arborio or Carnaroli rice**
  11. 2/3 cup dry white wine
  12. 2 tsp nutritional yeast
  13. 1/8 tsp nutmeg
  14. Salt and freshly ground black pepper, optional
Instructions
  1. Bring the broth to a simmer in a heavy medium saucepan. Add the shiitake mushrooms. Keep the broth warm over very low heat.
  2. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions, rosemary, and sage and saute until onions are tender and translucent, about 8 minutes.
  3. Add the mushrooms and garlic. Using a slotted spoon, transfer the shiitake mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 10 minutes. Remove the rosemary and sage.
  4. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
  5. Using a ladle, add 1 cup of hot broth from the pot; simmer the rice over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
  6. Repeat and continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30-40 minutes (the rice will absorb 6 to 8 cups of broth).
  7. Stir in nutritional yeast and nutmeg. Season with salt and pepper, to taste. Serve immediately.***
Notes
  1. *A quality broth will ensure a quality risotto. You may use low sodium, but if it tastes "off" at the end, it probably just needs a bit of salt to bring out the flavors.
  2. **This is a special type of starchy rice used specifically for risotto. As the broth is added and the rice is agitated by stirring, the starches are released and produce the signature creaminess of risotto. Other rice varieties such as basmati or jasmine will not produce the same results.
  3. ***If serving at a later time, heat up some more broth and add a ladleful to loosen the risotto before serving. A scoop of risotto on a plate should ooze into a round, flat shape as shown in the pictures and should not hold its form when done.
Adapted from Food Network
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calories
272
fat
10g
protein
5g
carbs
37g
more
Adapted from Food Network
SPIRITPLATE http://spiritplate.com/

It is such a cold, dreary morning here in Dallas. I’ve got my fireplace lit, my fluffy socks on, and dare-I-say-it? Dean Martin’s holiday record on. Perfect Cold Weather Chili | SPIRITPLATE There are two things I always want, straight after Halloween. One is Christmas music. The second is chili.Perfect Cold Weather Chili | SPIRITPLATE Chili just screams to me THE HOLIDAYS ARE COMING. It’s the perfect bridge between Fall and Winter. Hot, spicy, and filling, chili is just so nourishing and comforting. One bite warms me from my head to my toes! Perfect Cold Weather Chili | SPIRITPLATEWhat makes this one even better is that it’s my mom-in-law’s recipe. She is one phenomenal cook!

So whip up a batch before your next football game. Cuddle up with a steaming bowl and some crackers. Freeze the rest for the next time you’re craving fresh, piping hot spicy chili!

Perfect Cold Weather Chili
Serves 8
A veganized high-protein chili, perfectly spiced for colder weather.
Print
Prep Time
10 min
Cook Time
15 min
Total Time
2 hr
Prep Time
10 min
Cook Time
15 min
Total Time
2 hr
163 calories
26 g
0 g
5 g
7 g
1 g
294 g
845 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
294g
Servings
8
Amount Per Serving
Calories 163
Calories from Fat 39
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 845mg
35%
Total Carbohydrates 26g
9%
Dietary Fiber 9g
36%
Sugars 5g
Protein 7g
Vitamin A
24%
Vitamin C
64%
Calcium
8%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Tbsp olive oil
  2. 3 medium onions, diced
  3. 6 garlic cloves, minced
  4. 1 1/2 tsp dried oregano
  5. 1 Tbsp chili powder
  6. 1 1/2 tsp ground cumin
  7. 1/2 tsp salt (or as needed)
  8. black pepper, to taste
  9. 1 bell pepper, diced
  10. 2 cups Gardein Beefless Ground (optional)*
  11. 1 7-oz can chipotle chilies in adobo sauce**
  12. 1 28-oz can diced tomatoes
  13. 2 cups vegetable broth***
  14. 1 15-oz can black beans, drained and rinsed
  15. 1 15-oz can kidney beans, drained and rinsed
  16. 2-3 sprigs cilantro, chopped
  17. 1/2 avocado, diced
  18. squeeze of lime
Instructions
  1. Heat olive oil in a large pot over medium-high heat. Once hot, add onion and saute until translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute.
  2. Stir in oregano, chili powder, cumin, salt and pepper.
  3. Add bell pepper. Saute until bell pepper is browned. Add beefless crumbles if using and saute until lightly browned.
  4. Add chipotle chilies and adobo sauce, diced tomatoes, and broth. Stir and bring to a boil.
  5. Add beans, bring to a boil, and then reduce heat to a simmer.
  6. Let simmer, uncovered, for 2 hours on low heat, stirring occasionally.
  7. Check and adjust spices to your liking.
  8. Serve hot, topped with fresh cilantro, avocado, and a squeeze of lime.
Notes
  1. * - You may use any other soy crumble, or omit altogether. I like the texture and added protein, but you can leave it out if you're not a fan.
  2. ** - The chilies in the can usually come in halves. You may need to diced them up. Be sure to use both the adobo sauce and the chilies!
  3. *** - I like Not Chick'n bouillon cubes, that can be found in most grocery stores.
  4. Jazz up your chili by adding an ounce of dark chocolate or espresso for depth OR a dash of vegan worcestershire sauce for salty complexity OR diced sweet potato or pumpkin for sweet heartiness.
  5. Please note the protein count below is incorrect. It does not include the Gardein Beefless Ground which is 12g of protein per 1/2 cup. One cup of this chili contains over 30g of protein!
Adapted from Dallas Morning News
beta
calories
163
fat
5g
protein
7g
carbs
26g
more
Adapted from Dallas Morning News
SPIRITPLATE http://spiritplate.com/

There’s something about holding a warm mug that is so pleasurable as the weather gets cooler. Even in the summer, I always crave hot liquids – coffee in the morning, tea in the evening, lemon water after meals, turmeric and honey almond milk before bed. This soup is amazing and hits the spot – rain or shine. Its rich Italian flavors means it’s versatile for any season – but most especially when all you want is a steaming bowl of soup.
Pasta e Ceci | SPIRITPLATEThis soup is called Pasta e Ceci, a cousin to the more common Pasta e Fagioli that is usually made with cannellini beans. It is so simple in terms of ingredients and methods.
Pasta e Ceci | SPIRITPLATEThe trick here is to let it cook low and slow to release all the flavors. Use the sweating technique, rather than sauteing to bring out the pure flavors of the onions, tomatoes, and herbs.
Pasta e Ceci | SPIRITPLATEI guarantee you’ll be surprised by how easy it is to make and and how deep the flavors are!
Pasta e Ceci | SPIRITPLATE

Pasta e Ceci Zuppe
Serves 6
The cousin of Pasta e Fagioli, this zuppe is a simple and hearty Italian classic.
Print
Cook Time
30 min
Cook Time
30 min
142 calories
22 g
0 g
4 g
5 g
0 g
271 g
895 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
271g
Servings
6
Amount Per Serving
Calories 142
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 895mg
37%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
5%
Sugars 5g
Protein 5g
Vitamin A
5%
Vitamin C
29%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp olive oil
  2. 1 medium onion, finely diced
  3. 1/2 tsp salt
  4. 3 small sprigs fresh rosemary
  5. 2 cloves garlic
  6. 3 plum or roma tomatoes, seeded and chopped
  7. 2 Tbsp tomato paste
  8. 1 15-oz can of chickpeas, rinsed and drained OR 1 1/2 cup fresh cooked chickpeas
  9. 4 cups low-sodium vegetable broth*
  10. 1/2 cup ditalini OR 1 cup penne**
  11. 1/2 tsp freshly ground black pepper
  12. 1/4 tsp red pepper flakes (optional)
  13. 2 tbsp fresh basil, sliced into ribbons (chiffonade)
Instructions
  1. Heat oil in large soup pot or 
Dutch oven over medium heat. Add 
onion, salt, and rosemary sprigs,and sweat for several minutes, until the onions are translucent and the rosemary fragrant.
  2. Add the garlic, stir, and sweat for a couple more minutes.
  3. Add the tomato paste, stir thoroughly to evenly coat onions with the paste. Add the fresh tomatoes and cook down, stirring occasionally until completely softened and the oil separates from the tomatoes - about 10 minutes. Remove the rosemary sprig.
  4. Add the chickpeas and turn up the heat. Stir to coat the chickpeas in the mixture and turn up the heat to medium high. Toast the chickpeas so they get some color from the oil and high heat.
  5. Once toasted, mash half the chickpeas against the side of the pot with the back of a wooden spoon. (The starches released will thicken the broth.)
  6. Add the broth and bring to a boil. Add the pasta and cook until al dente, about 10 minutes. Remember the pasta will soften as it sits in the hot broth, even after being removed from the heat.
  7. Check for seasoning, adding salt as needed, pepper, and red pepper flakes (if using).
  8. Remove from heat and serve piping hot with fresh basil and crusty bread.
Notes
  1. *I love Not Chick'n Bouillon cubes.
  2. **Using a high-quality laminated pasta (I used a rough textured penne made from bronze plates - read your pasta box labels to know how they're made) and cooking it in the broth rather than a separate pot yields two results: one, the pasta absorbs the flavorful liquid and is infused with the flavor of the broth, and two, the starches released from the pasta (and chickpeas) thickens the broth further.
beta
calories
142
fat
4g
protein
5g
carbs
22g
more
SPIRITPLATE http://spiritplate.com/

Hot and hearty, generously spiced with a light sweetness and a delicate crunch — perfect for a rainy autumn afternoon. Hearty Stuffed Acorn Squash | SPIRITPLATEThis is one of those amazing dishes that is so easy, you just have to let it sit and let the heat do it’s own thing. It’s also extremely versatile; you can use whatever flavor profile you like!Hearty Stuffed Acorn Squash | SPIRITPLATEHere, I’ve used Indian flavors, with curry powder, cumin, coriander, and ginger. I’ve made this several times, all with different flavors – lemongrass, galangal, with cilantro and basil for Thai, or jalapeno, oregano, and paprika for a Mexican spin, or even added tomato paste, rosemary and basil for an Italian flair. The flavors are entirely up to you.
Hearty Stuffed Acorn Squash | SPIRITPLATE
Hearty Stuffed Acorn Squash | SPIRITPLATE
Hearty Stuffed Acorn Squash | SPIRITPLATEDoesn’t this just look so cozy?!Hearty Stuffed Acorn Squash | SPIRITPLATE

Hearty Stuffed Acorn Squash
Serves 4
Filling and flavorful stuffed acorn squash is an elegant addition to your holiday table.
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Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
314 calories
48 g
0 g
11 g
12 g
4 g
416 g
204 g
4 g
0 g
7 g
Nutrition Facts
Serving Size
416g
Servings
4
Amount Per Serving
Calories 314
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 204mg
9%
Total Carbohydrates 48g
16%
Dietary Fiber 11g
42%
Sugars 4g
Protein 12g
Vitamin A
112%
Vitamin C
56%
Calcium
18%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tsp coconut oil, divided
  2. 2 garlic cloves, sliced
  3. 1 small thumb ginger, minced (optional)
  4. 1 cup onions, diced
  5. 1 cup frozen spinach, thawed*
  6. 1 cup mushrooms, diced
  7. 1/2 cup sundried tomatoes, sliced
  8. 1-1 1/2 cup red kidney beans**
  9. 2 small acorn squash
  10. 2 sprigs parsley or cilantro
  11. 1 1/2 tablespoon spices of your choice***
  12. 1/2 cup cashews****
  13. salt, to taste
Instructions
  1. Preheat oven to 400F.
  2. Wash the outsides of the two acorn squashes and using a sharp knife, divide each squash into two equal halves. Scrape out the seeds and score the inner flesh with shallow cuts.
  3. Take 1 tsp of coconut oil in your hands and rub the oil generously all over each half. Sprinkle each half with salt and place open side down on a dark baking sheet.
  4. Bake for 1 hour or more until very tender.
  5. While the squash is baking, heat a large pan over medium heat. Once hot, add 1 tsp coconut oil. Add the onions, a pinch of salt, and sweat for 10 minutes or until soft and translucent - careful not to brown at all.
  6. Add the garlic and sweat for another 2 minutes. Then add your choice spices, mushrooms, and sundried tomatoes. Keep sweating for 15 minutes, until everything has softened and the mixture is fragrant.
  7. While the mixture is sweating, toast the cashews in a separate small pan set to medium high heat. Toss the cashews in your choice seasoning then add them to the hot pan. Keep moving them around to prevent burning and ensure even toasting. Once golden brown and fragrant remove from heat, and set aside.
  8. Back in your main pan, add the spinach and toss in the onion tomato mixture to coat evenly. Cook until heated through. Fold in the kidney beans and let heat through. Taste for salt.
  9. Crush your toasted cashews and chop up your cilantro, parsley, or other herb.
  10. Check your squash. If it is fork tender, carefully remove from pan and set open face up on a plate. Fill each crevice generously with your pan mixture.
  11. Top each squash half with crushed cashews and chopped herbs. Serve piping hot.
Notes
  1. * - I like using frozen spinach here, because I know it is more fresh and I don't mind the texture as it will be cooked down anyway. If using fresh, triple the amount.
  2. ** - For more flavor, make your own beans! Soak the beans overnight, and then boil the next day over medium high heat for 45 minutes or until tender with your choice seasonings. The beans will absorb whatever flavors you put into the boiling liquid. Here I used salt, ginger, bay leaf, and fenugreek seeds.
  3. *** - This recipe is extremely versatile. I have made the squash Thai style with lemongrass, galangal, and cilantro, Mexican style with jalapeno, oregano and paprika, and Italian style with more tomato, rosemary, and basil. Here I've made curried squash, using curry powder, paprika, cumin, coriander, and ginger.
  4. **** - When toasting the cashews, use whatever seasoning you have chosen for the squash. Here I tossed them with salt and curry powder.
beta
calories
314
fat
11g
protein
12g
carbs
48g
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