Tag

Nut-Free

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/

Hey y’all! I’ve been all over Dallas in January, teaching workshops on healthy eating.  It’s been such a blast to talk to and learn from so many amazing women. Amy Johnson of Mrs. Plant in Texas and I got together and started a PlantPure Nation Pod in Frisco, Texas. At our first meeting, we taught members how to make green smoothies and mason jar salads.

PlantPure Nation Workshop | SPIRITPLATEPlantPure Nation Workshop | SPIRITPLATEPlantPure Nation Workshop | SPIRITPLATEThen I helped Amy with a Batch Cooking class where she taught how to prep a variety of ingredients and snacks to have on hand during a busy week. One of the recipes she showcased was this amazing queso (more on this later).

I also did a women’s health workshop with a local congregation and taught how to make three calcium-rich dishes for bone health: black bean soup, tofu scramble, and an asian rainbow salad – all oil-free and delicious! 

Everyone loved the food and the kids were asking for seconds of the salad! I feel so blessed to be able to share my love and passion for healthy eating. And moreover I LOVE when the participants go on to make what I’ve taught:

Mason Jar Salads | SPIRITPLATE

How beautiful is that?!

Okay, but now January is over.  Let’s be honest, we’re done fooling ourselves with our “resolutions”. Now, we can get back to REAL food…like nachos

Loaded Nachos with Cashew Queso | SPIRITPLATESí señor! This weekend is the Superbowl and there is no room for the word “diet,” AM I RIGHT?! I want my nachos crunchy, drippy, and extra spicy: fully-loaded with all the mouth-blazing jalapeños I can get!

WFPB Vegan Loaded Nachos | SPIRITPLATE

Well, good thing Amy taught me how to make her amazing queso. It’s so quick and easy – just toss everything in a blender, then heat. It’s cheesy and full of that bold Tex-Mex flavor that I simply adore. And can I let you in on a secret? Aly’s dad LOVES it! Any time he hears the word “vegan,” he makes a face. “That’s not real food,” he’ll say. But there’s three dishes of mine he can’t get enough of: my chocolate chip cookies, my kale avocado salad, and these nachos

WFPB Vegan Loaded Nachos | SPIRITPLATEAlright so you know I was kidding about the diet thing right? C’mon, you know I’m not gonna let you off that easy! If you’re having nachos, they better be the most colorful nachos you’ve ever seen. Get in them greens, some blue corn tortilla chips, and red cabbage for extra crunch. Be creative and lose the guilt with these loaded nachos, perfect for your Superbowl party!

Get Mrs. Plant’s Incredible Queso Recipe HERE

Game Day Loaded Nachos
Serves 4
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
674 calories
83 g
0 g
34 g
11 g
4 g
324 g
302 g
4 g
0 g
28 g
Nutrition Facts
Serving Size
324g
Servings
4
Amount Per Serving
Calories 674
Calories from Fat 303
% Daily Value *
Total Fat 34g
53%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 16g
Cholesterol 0mg
0%
Sodium 302mg
13%
Total Carbohydrates 83g
28%
Dietary Fiber 11g
44%
Sugars 4g
Protein 11g
Vitamin A
25%
Vitamin C
41%
Calcium
23%
Iron
20%
* 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 beans
  1. 1 can black beans
  2. 1 chipotle pepper in adobo sauce, sliced*
  3. 1 clove garlic, minced
  4. 1 tbsp onion, diced
  5. 1 tsp cumin
  6. 1 cup water
  7. salt, to taste
For the nachos
  1. 1 recipe chipotle black beans (above)
  2. 1 recipe Mrs. Plant Queso (above)
  3. 2 tomatoes, diced
  4. 2 green onions, sliced
  5. 1/2 cup red cabbage, shredded
  6. 1/4 cup pickled jalapeños
  7. 4-6 sprigs cilantro, chopped
  8. 1 avocado, diced
  9. 1 16-oz bag organic blue corn tortilla chips**
  10. Tapatio hot sauce, to taste
For the beans
  1. Drain and rinse beans. (You can reserve the liquid aquafaba for another recipe.) Add to a small pot over medium high heat.
  2. Add all bean ingredients except for water. Let cook until fragrant, then add water and use an immersion blender to roughly blend beans.
  3. Stir and let heat through until the edges bubble. Remove from heat.
For the nachos
  1. Spread out chips on a 9 x 12 oven-safe tray. Place tray in oven and THEN preheat the oven to 350F. When the oven reaches 350F, turn the oven off and remove tray of chips.
  2. Now's the fun part - assembling the nachos: First drizzle the hot bean mixture evenly over the chips. Then the warm queso.
  3. Next add the remaining ingredients in the following order: tomatoes, cabbage, green onions, jalapeños, avocado, and cilantro.
  4. Lastly add a few shakes of Tapatio hot sauce over the whole tray. Serve immediately!
Notes
  1. * - You can find this in a can in the Latin Foods section at any supermarket.
  2. ** - Use baked tortilla chips, rather than fried for a oil-free dish.
beta
calories
674
fat
34g
protein
11g
carbs
83g
more
SPIRITPLATE http://spiritplate.com/

greencasserole3I’ve never been a fan of green bean casserole. Every year, I messed with it a teensy bit before serving to my family. I kept the key players the same – blanched green beans, a can of Campbell’s cream of mushroom soup, and French’s fried onions. How much cayenne or sauteed onion or poultry seasoning would go into each attempt would vary by year, but I never tried making it outside of Thanksgiving as it was just an uninspiring dish. The green beans were weepy, the cream of mushroom soup was bland and starchy. I did like the crunchy onions, (perhaps the best part!) but wasn’t a fan of these processed onions with so many unseen ingredients that were hard to pronounce. 

The Best Vegan Green Bean Casserole | SPIRITPLATEThis year, I’ve had enough. I through the whole damn recipe out the window and started from scratch (as all wonderful things are made). This time, I battered and pan-fried my own fresh onions in a little flour, breadcrumbs, salt, and cayenne before adding them atop my par-cooked green beans that I mixed with my Country-Style Mushroom Gravy that I make from scratch. I stuck the casserole in a 400F oven for a few minutes until the edges bubbled and the onions caramelized further. Slice and serve. 

The Best Vegan Green Bean Casserole | SPIRITPLATEOne bite, and I knew I had done it right. So this was why people loved green bean casserole! The green beans were still crispy and slightly sweet. The mushroom gravy lent an umami depth that I didn’t find in the Campbell’s soup version. The onions were still my favorite part – crispy, caramelized, with a slight bitterness of the burnt edges and that hint of cayenne. Oooh it was perfect! Aly commented that it didn’t even taste vegan, but quite rich and creamy as though it had a ton of butter in it – which of course it didn’t. 

The Best Vegan Green Bean Casserole | SPIRITPLATEBut fear not, green-bean casserole haters. If my vegan remix of this traditional dish doesn’t convince you, I’ve got another green bean dish that just might.

Remember, this week we’re sharing TWO recipes each day for your Thanksgiving pleasure. I hope that you’ll incorporate just one completely plant-based dish in your Thanksgiving menu this year. 

Refreshing Green Bean Salad | SPIRITPLATEIn Dallas, there’s this wonderful place called Mercy Wine Bar. My cousins and I would drop in on Mondays, as they had this incredible Flamenco band play, and we’d munch on their phenomenal food. My sister loves their sundried tomato tortellini, but I fell in love with their Summer Bean Salad (one of their vegan options). Green beans, chickpeas, cherry tomatoes and quartered purple potatoes make up this refreshing dish tossed in a mint, parsley, lemon, and EVOO dressing. The result is fresh, light, and oddly hydrating – I promise it’ll be a breath of fresh air on your otherwise heavy Thanksgiving table!

Refreshing Green Bean Salad | SPIRITPLATEIf you’re worried about this somehow being too much of a Spring/Summer dish, rather than a Fall/Winter dish, fear not. The green beans, purple potatoes, and lemon tie wonderfully in with other Fall-inspired dishes. Really this a year-round recipe, and one of our favorites.

Give them both a try and let us know what you think!

The Best Vegan Green Bean Casserole
Serves 10
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
39 calories
7 g
0 g
1 g
1 g
0 g
65 g
186 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
65g
Servings
10
Amount Per Serving
Calories 39
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 186mg
8%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
6%
Sugars 1g
Protein 1g
Vitamin A
4%
Vitamin C
3%
Calcium
3%
Iron
3%
* 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 lb green beans, washed, ends removed, and halved
  2. 2x recipe Country-Style Mushroom Gravy*
  3. 1/2 large onion, thinly sliced
  4. 1/4 cup all purpose flour
  5. 1/4 cup almond milk
  6. 1/4 tsp salt
  7. 1/4 tsp cayenne
  8. 3 tbsp breadcrumbs or panko
  9. 1 tsp olive oil
Instructions
  1. Preheat oven to 400F.
  2. Place green beans on a plate in a circle, keeping the center free of beans. Wet a paper towel and lay it over the plate. Microwave beans on high for 1 min. Remove paper towel, place beans in a oven-safe casserole dish and set aside.
  3. Place flour with salt and cayenne in a bowl and mix. Place almond milk in another bowl. Heat the olive oil in a non-stick skillet over medium heat.
  4. Toss all the onions in the flour mixture until evenly coated, then place in along milk bowl.
  5. Add the panko or breadcrumbs to the remaining flour mixture. Return onions to this bowl tossing to coat in the crumb mixture.
  6. Place coated onions in the skillet, and toss pan a couple times to distribute the oil.**
  7. Cook, tossing occasionally, until onions are browned with some blackened bits.
  8. Pour mushroom gravy over green beans in the casserole dish. Sprinkle the onions on top, along with any fallen breadcrumbs. Bake in the oven for 15-20 minutes until heated through and gravy is bubbling.
  9. Serve hot.
Notes
  1. *For more texture, blend only half the mixture, keeping some mushroom slices whole. See post for recipe link.
  2. **Avoid using a utensil to mix the onions as this will disturb the breadcrumbs from sticking to the onions. Toss the pan instead, using a backwards flipping motion.
beta
calories
39
fat
1g
protein
1g
carbs
7g
more
SPIRITPLATE http://spiritplate.com/
Refreshing Green Bean Salad
Serves 10
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
257 calories
52 g
0 g
3 g
9 g
0 g
456 g
295 g
7 g
0 g
2 g
Nutrition Facts
Serving Size
456g
Servings
10
Amount Per Serving
Calories 257
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 295mg
12%
Total Carbohydrates 52g
17%
Dietary Fiber 7g
29%
Sugars 7g
Protein 9g
Vitamin A
30%
Vitamin C
77%
Calcium
8%
Iron
19%
* 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 lb green beans or haricot verts, fresh or frozen (ends removed)
  2. 10-12 purple potatoes, boiled and quartered
  3. 10-12 cherry tomatoes, halved
  4. 1 15-oz can chickpeas, drained and rinsed
  5. 1/4 cup mint, finely chopped
  6. 1/4 cup parsley, finely chopped
  7. 1 large lemon, juiced
  8. 1 tbsp quality extra-virgin olive oil
  9. 1/4 tsp salt, or to taste
Instructions
  1. If using frozen green beans, follow package instructions to microwave steam them, then place in an ice water bath to stop the cooking process. If using fresh green beans, either microwave them with a wet paper towel on high 1 min, or blanch in simmering water for 1-2 minutes, then place in an icewater bath to stop the cooking process. Once cooled, remove from water and place in a large mixing bowl. You are aiming for bright green coloring, with a crisp bite. Do not overcook.
  2. Add the remaining ingredients to bowl, toss to coat evenly.
  3. Chill in the refrigerator until ready to serve.
beta
calories
257
fat
3g
protein
9g
carbs
52g
more
SPIRITPLATE http://spiritplate.com/

Every day this week, we are posting TWO recipes for your Thanksgiving pleasure. Adding just ONE completely plant-based dish to your Thanksgiving spread is a welcome reprieve on this day of indulgence, and your body will thank you! 

Today, we’re serving up some Tangy Apple and Butternut Squash Soup and a Massaged Avocado Kale Salad. 

Spiced Butternut Squash Soup | SPIRITPLATE Now both of these dishes are my favorites. The kale salad I eat year round, usually plain with just avocado and lemon juice massaged into the kale and seasoned with salt and pepper. It is a staple in our household and we usually make a large batch every week as not only it highly alkaline and filled with wonderful antioxidants – but it tastes so rich and indulgent and fresh. Every now and then I like to jazz it up with some kind of onion – leek, scallion, or red, something crunchy like nuts or seeds, and something sweet like apple or tomato – so feel free to fancy this humble salad up for your Thanksgiving table.Avocado-Massaged Kale Salad | SPIRITPLATESpiced Butternut Squash Soup | SPIRITPLATE
The soup is something I’ve made variations of in the past. Every fall I whip up a pumpkin, squash, or carrot soup using coconut milk, nutmeg and cayenne. Recently however, I attended a vegan popup dinner here in Dallas hosted by Lauren of Three Twelve Co. and Lala’s Cakes – and she featured a butternut squash soup like I’d never tasted before. It had this tanginess that perfectly balanced out the sweet and savory – a flavor profile that was surely missing from my past dabbles in squash soup. Turns out, Lauren had used green apple puree to add that wonderful twang and to thicken the soup.

Spiced Butternut Squash Soup | SPIRITPLATE

This is my version of that incredible soup, and I truly hope you enjoy it!

Creamy Spiced Butternut Squash Soup
Serves 8
Print
Cook Time
30 min
Cook Time
30 min
71 calories
14 g
0 g
1 g
2 g
0 g
84 g
107 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
84g
Servings
8
Amount Per Serving
Calories 71
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 107mg
4%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
5%
Sugars 4g
Protein 2g
Vitamin A
1%
Vitamin C
4%
Calcium
5%
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.
For the soup
  1. 1 tsp olive oil
  2. 1/2 onion, diced
  3. 2 cloves garlic, minced
  4. 1 butternut squash
  5. 1 cup water, divided
  6. 1 large green apple
  7. 1 can coconut cream
  8. 1/4 tsp nutmeg
  9. 1/2 tsp cayenne, or to taste
  10. salt, to taste
For the croutons
  1. 4-6 slices day old crusty bread (I used a french baguette)
  2. 1/4 tsp garlic powder
  3. 1/8 tsp cayenne
  4. olive oil, as needed
Instructions
  1. In a large pot over medium heat, add the olive oil and onion and sweat for ten minutes.
  2. In the meantime, peel and dice the butternut squash, removing the seeds with a spoon.
  3. Add the garlic to the pot and toss to coat until fragrant.
  4. Add 1/2 cup of water and the butternut squash. Cover and cook for 15 minutes.
  5. In the meantime, peel and chop the green apple then set aside.
  6. In a separate small pan, heat up a little olive oil over medium-high heat. Dice the sliced of bread into 1/2-inch cubes and added them to the pan. Dust with garlic and cayenne and toss several times in the pan to coat the bread evenly. Let toast on all sides for a few minutes until charred, then remove from heat and set aside.
  7. Add the apple, nutmeg, cayenne, and salt to the butternut mixture, and cook for a few minutes until apples and squash are tender.
  8. Add the coconut cream and then use a handheld blender or place everything in a high-speed blender to puree the entire mixture until smooth.
  9. Bring mixture to a simmer for a few moments then check for seasoning. Add the remaining half cup of water to thin out the soup as desired. Serve piping hot with garlic cayenne croutons.
Notes
  1. Butternut squash can be found at almost any grocery store in the fall and winter time. I have not tried this recipe with other squashes, but my guess would be that the structure of butternut lends itself well to a creamier soup that its stringier counterparts such as acorn, spaghetti, or pumpkin.
beta
calories
71
fat
1g
protein
2g
carbs
14g
more
SPIRITPLATE http://spiritplate.com/
Avocado-Massaged Kale Salad
Serves 4
Print
Cook Time
10 min
Cook Time
10 min
88 calories
7 g
0 g
7 g
1 g
1 g
72 g
43 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
72g
Servings
4
Amount Per Serving
Calories 88
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 43mg
2%
Total Carbohydrates 7g
2%
Dietary Fiber 4g
16%
Sugars 1g
Protein 1g
Vitamin A
2%
Vitamin C
27%
Calcium
1%
Iron
3%
* 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 bunch kale
  2. 1 large avocado
  3. 1 large lemon, juiced
  4. salt and pepper, to taste
Instructions
  1. Wash kale and pat dry. Rip leaves from stems and then tear leaves into bite-sized pieces. Place into a large bowl and discard stems (or use later in a green juice).
  2. Halve and pit avocado, then scoop out the meat and add it to the bowl.
  3. Add the juice of one lemon to the bowl.
  4. Using your hands, massage the avocado and lemon juice into the kale leaves, squeezing and twisting to coat each leaf evenly with the lemon avocado mixture.
  5. When done, the leaves should turn a dark green and glisten with the avocado fat and be quite tender when chewed.
  6. Season with salt and pepper, to taste.
Notes
  1. In the picture, I have stood two thinly sliced zucchini pieces on end to create a "bowl" in which to place the salad. This is purely for display purposes and completely optional. I've added sauteed leek, fresh cherry tomato, radish and a spice and seed blend to the salad.
  2. This salad can be jazzed up in any way you see fit - I've added with apples and pecans, with quinoa, plain, with onions and tomatoes. Choose toppings you love.
beta
calories
88
fat
7g
protein
1g
carbs
7g
more
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
beta
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/