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Chef Cindy

Recipes

Roasted Butternut Squash & Quinoa Salad Recipe

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Roasted Butternut Squash & Quinoa Salad is another salad recipe to make with one of my favorite fall/winter squashes – Butternut Squash. Quinoa is a great base for this vegan salad providing 8 grams of protein and 5 grams of fiber in 1 cup. This becomes a “Power Bowl” when filled with micro-greens, cranberries and avocado!

Perfect for a cold fall quinoa salad for lunch or a warm winter grain salad for dinner!

Roasted Butternut Squash and Quinoa Salad – a “Power Bowl” of energy boosting nutrition!

Roasted Butternut Squash can go a long way and provide the main or accent ingredient for numerous recipes. As posted in the past, by roasting just one butternut squash and putting some aside or simply having some leftover from serving as a side dish, you can make additional recipes i.e., Roasted Butternut Squash Soup and Roasted Butternut Squash Salad with Pear & Pecan.

Cook the quinoa, cut up the avocado, and plate the ingredients – warm or cold, it makes a delicious lunch or dinner salad.

Be sure to mix all of the ingredients together to blend the flavors!

There is no need to add any dressing to this salad (or extra calories)! The creamy texture from the avocado mixed with all of the other ingredients provides a perfect balance. But if you desire, a drizzle of extra virgin olive oil can be added.

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Roasted Butternut Squash & Quinoa Salad Recipe

  • Author: Cindy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner, Salad
  • Method: Cook
  • Cuisine: Vegan, Vegetarian
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Description

Roasted Butternut Squash & Quinoa Salad Recipe is a “Power Bowl” of energy boosting nutrition combining butternut squash, quinoa, micro-greens, cranberries and avocado! Perfect for a cold fall quinoa salad for lunch or a warm winter grain salad for dinner!

 

Scale

Ingredients

2 cups of roasted butternut squash (*see recipe link in the instructions)

2 cups of vegetable broth

1 cup quinoa

1/4 cup cranberries

1 – 2 avocados

1/4 cup microgreens

Instructions

  1. Prepare the roasted butternut squash. 
  2. Combine vegetable broth and quinoa in a medium size pot. Heat to a boil, then simmer, covered, until the germ has spiraled out from the grain, approximately 15 minutes. Option: Toast the quinoa in a skillet, on low heat, before adding it to the pot. This gives an added roasted flavor to the grain.
  3. Cut the avocado into cubes.
  4. Plate the salad – quinoa as a base, then sections of cranberries, butternut squash, avocado and then topped with microgreens.

Notes

* If serving cold, you can prepare the quinoa and butternut squash ahead of time and refrigerate. Plate when ready to serve.

Keywords: roasted butternut squash salad, fall quinoa salad, winter grain salad, vegan, vegetarian

Roasted Butternut Squash with Pear & Pecan Salad Recipe

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Roasted Butternut Squash with Pear & Pecan Salad is a quick and easy salad to make with roasted butternut squash put aside or leftover from making soup or other Butternut Squash Recipes!

Roasted Butternut Squash with Pear & Pecan Salad

There are so many ways to use Butternut Squash when it is peeled, cubed and roasted. I especially love it mixed with greens, fruits and nuts in a salad. Try this Butternut Squash with Pear & Pecan Salad! Just drizzle with olive oil and balsamic vinegar for lunch (vegetarians can top with goat or feta cheese). Or you can have it alongside Roasted Butternut Squash Soup using a portion of the the roasted butternut squash put aside from the recipe.

How to make Roasted Butternut Squash Salad

Peel, Cut & Cube Butternut Squash,
Season & Roast at 375°

For additional guidance, check my post on how to roast a butternut squash.

  • Asian Pear
  • Cored

Asian Pears are available in the Fall/Winter seasons and are delicious in this salad! But, green D’Anjou Pears are great also. Simply core, slice and cube them for the salad. If you do not have an apple corer, just slice the pear in half and scoop or cut out the seeds.

Plate with your favorite greens & nuts
Top with extra virgin olive oil & balsamic vinegar and serve!
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Roasted Butternut Squash with Pear & Pecan Salad

  • Author: Cindy
  • Prep Time: 15 minutes
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Vegan
  • Method: Roasted
  • Cuisine: Salad
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Description

Roasted Butternut Squash with Pear & Pecan Salad is a quick and easy salad to make with roasted butternut squash put aside or leftover from making soup or other Butternut Squash Recipes!

Scale

Ingredients

2 cups of spinach and 2 cups of arugula, cleaned & mixed

1 pear (Asian recommended if available), cored, sliced & cubed

1/4 –1/2 cup pecans, chopped with a few whole put aside for topping

2 cups of roasted butternut squash (**leftover), cooled or room temperature

extra virgin olive oil

balsamic vinegar

*3 – 4 tablespoons goat or feta cheese (vegetarian option)

sea salt & fresh pepper

Instructions

  1. Plate greens and top with butternut squash, pears and pears.
  2. Drizzle with extra virgin olive oil and balsamic vinegar, salt & pepper to taste

 

Notes

A blend of different greens, nuts or fruits can be used and will taste delicious with this recipe!

** If leftover squash is used, this salad can be pulled together in less than 15 minutes!

Keywords: roasted butternut squash recipe, asian pears, vegan, vegetarian, salad

Roasted Butternut Squash Soup Recipe

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Roasted Butternut Squash Soup

Besides being surrounded by beautiful colors from the fall foliage here in the northeast, we delight in the abundance of squash that becomes available to us from our local farmers or markets. Roasted Butternut Squash Soup Recipe is one of my favorite fall dishes to make!

Squash – Delicata, Acorn, Butternut, Pumpkin, Kaboucha ….

The easiest way to cook most squashes and pumpkins are to simply place them in the oven and bake them. Once they can be pierced easily with a fork, they can be sliced open, seeds scraped out and then scoop out the “flesh” to be used in a recipe.

I prefer to peel & then roast!

Butternut Squash prepped , cubed and ready to be roasted
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Roasted Butternut Squash Soup Recipe

  • Author: Cindy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 – 6 servings 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: Vegan
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Description

Roasted Butternut Squash Soup is a fall favorite of mine throughout the season and for Thanksgiving. This is a great vegan/vegetarian version topped with 

Scale

Ingredients

I Butternut Squash, large

2 tablespoons extra virgin olive oil

2 tablespoon maple syrup

1/2 teaspoon salt

1/2 large onion

1 garlic clove

1 tablespoon oil

1/2 teaspoon salt

2 cups water

4 cups vegetable stock

1 cinnamon stick

2 bay leaves

1/2 teaspoon thyme

2 tablespoons Pepitas (punmpkin seeds)

1/4 tsp oil 

cinnamon

cayenne pepper

sea salt

2 – 3 tablespoons Pumpkin Seed Oil 

3 sage leaves chopped fine

Instructions

  1. Preheat oven to 375°.
  2. Peel and seed the butternut squash. Cut into cubes and put in a large bowl or measuring cup. It should be approximately 4 – 6 cups of butternut squash. 
  3. Pour maple syrup and olive oil into the bowl and mix thoroughly. Sprinkle with salt and stir.
  4. Spread on a lined baking sheet and roast in oven for approximately 45 minutes.
  5. While roasting, dice 1/2 onion and chop garlic.
  6. In a large pot, heat 1 tablespoon oil, add onion and cook until softened. Add garlic and keep on heat for another 5 minutes without browning the garlic.
  7. Add 2 cups of water and 4 cups of vegetable stock to the pot. Add in the cinnamon stick, bay leaves and thyme.
  8. Simmer on low heat or set aside until the squash is ready. Add 4 cups of squash to the pot and cook on med-low heat for another 30 minutes. *
  9. Remove the cinnamon stick and bay leaves. You can blend with a hand blender right in the pot. Or, ladle carefully into a blender (in batches 1/2 way filled & top open  to let heat escape – but covered with a cloth). Blend until there are no more chunks and the soup is smooth.
  10. Set aside covered in a pot. 
  11. Place Pepitas on a baking sheet. Drizzle with olive oil and a small sprinkle of cinnamon, salt and cayenne and toast in the oven at 275° for 5 – 7 min. 
  12. Heat soup and add more water or vegetable stock to thin out to desired consistency. Ladle soup into bowls. Top with Pepitas, a drizzle of oil and some chopped sage.

Notes

*If there is more than 4 cups of squash, you can set aside for using in another recipe (see chef cindy’s site for other ideas) or you can add to the soup and just add more water.

Keywords: Butternut Squash Soup, Vegan, Vegeatrian, Thanksgiving, Fall, Autumn

How to Select & Roast Butternut Squash

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How do I choose the perfect butternut squash?

It is important to select a butternut squash that is solid matte beige and free of cuts & bruises. Pick it up and feel its weight. If it feels hard and heavy for its size, it should be perfectly ripe. Compare to other butternut squashes in the batch and you will be able to judge it better. If it seems like it is hollow inside (tap on it) , it is not ready to eat! Also, look for a stem that is brown, intact and firm to touch.

I also look for one that has a longer neck than bulb at the end. The bulb end (rounded part) is where the seeds are, and the neck is the part you can simply slice and then cube, as pictured below. I

I cut off the ends first, which gives a flat side to stand the squash up. I then use a chef’s knife to cut the outer skin off. You can also use a peeler if you prefer. The I separate the bulb section from the neck. Simply slice & cube the neck to whatever size you prefer for your recipe. For the bulb side, I cut as close to where the seeds are and them cube those sections. Or, you can slice in half, scoop out the seeds, and then cube.

Butternut Squash peeled, sliced and cubed

How to roast butternut squash?

Butternut Squash cubed and ready to be roasted
  • Preheat oven to about 375°
  • Line a baking sheet with parchment paper
  • Place the cubed butternut squash in a large mixing bowl (approximately 6 cups)
  • Measure and mix in 2 tablespoons maple syrup, 2 tablespoons extra virgin olive oil, and 1/2 teaspoon sea salt
  • Stir until completely coated and then place on baking sheet
  • Roast for approximately 45 minutes

When finished cooking, you can measure out the amounts needed for your recipe and get cooking!

Or, simply eat as is!!

Vegan Caesar Salad with Roasted Chickpea Croutons

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Vegan Caesar Salad with Roasted Chickpea Croutons

Caesar Salad lovers or not … this salad is for you!

Whether you are a traditional Caesar Salad lover or not, I’m sure you will agree that this Vegan Caesar Salad with Roasted Chickpea Croutons is “out of this world” delicious! It is packed with nutrition from the greens, and tons of flavor from the nuts, seeds and chickpeas. But, one of the key ingredients for flavor in this recipe comes from a vegan and vegetarian favorite – Nutritional Yeast.

What is Nutritional Yeast?

Nutritional yeast is a dehydrated yeast product. The yeast comes from the strain Soccharomyces cerevisiae, the same type of yeast that’s used to brew beer and bake bread. The yeast is harvested, washed, and then heated to dry which then makes it inactive. It is then crumbled into powder and then packaged for use.

What does Nutritional Yeast taste like and is it healthy for you?

Nutritional yeast has a rich, nutty flavor that mimics many taste aspects of cheese. Nutritional yeast is super nutritious. It is also one of the few plant sources of B12, which makes it a must have ingredient for vegans and vegetarians.  Just one tablespoon delivers slightly more than the daily recommended amount for adults.

Note: Vitamin B12 is known to help with our nervous system, blood-cell formation, digestion, brain function and much more. It is also a water-soluble vitamin, which means we need to replenish it every single day, since it doesn’t get stored in our bodies like fat-soluble vitamins.

Where can I buy Nutritional Yeast?

There are many brands of Nutritional Yeast (Bob’s Red Mill, Bragg”s Premium, Simply Organic, Whole Foods), and they are readily available at most markets or to purchase on line.

How do I prepare Vegan Caesar Salad?

There are 4 components to making Vegan Caesar Salad with Roasted Croutons:

  • Fresh Greens – Romaine Lettuce (or a mix with Lactino kale)
  • Roasted Chickpea Croutons
  • Caesar Dressing
  • Nutty Parmesan Cheese
Romaine Lettuce – clean leaves in salad spinner
Nut & Seed Parmesan Cheese Mix – pulse to mix in food processor

Roasted Chickpea Croutons – Season & roast in oven for up to 30 minutes

Caesar Salad Dressing – soak cashews overnight and blend all ingredients

Plate the greens, top with crotons & cheese mix and a drizzle of dressing
Vegan Caesar Salad with Chickpea Croutons on a serving platter
Lactino Kale (Tuscan, Dinosaur, Black) made a nice addition to caesar salad
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Vegan Caesar Salad with Roasted Chickpea Croutons

★★★★★ 5 from 1 reviews
  • Author: Cindy
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Salad, Entrée
  • Method: Roasted/Raw
  • Cuisine: Vegan
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Description

Vegan Caesar Salad with Roasted Chickpea Croutons is a flavorful blend of nuts, beans and spices placed over romaine lettuce or a blend of greens.

Scale

Ingredients

1 large head of romaine lettuce (or 1 small head of romaine and 1 bunch of Lactino kale)

Roasted Chickpea Croutons:

1 container (13.4 ounce) or can of chickpeas

1 tablespoon extra virgin olive oil

1 teaspoon sea salt

1/2 teaspoon garlic powder

1/4 teaspoon of cayenne pepper

Caesar Dressing:

3/4 cup raw cashews, covered & soaked in water overnight

1/2 cup water

1 medium lemon juiced

1/2 tablespoon Dijon mustard

2 tablespoons of extra virgin olive oil

2 garlic cloves

2 teaspoons capers

1 tablespoon Worcestershire sauce

1/2 teaspoon sea salt & pepper, or to taste

Nutty Parmesan Cheese:

1/3 cup raw cashews

2 tablespoons of sunflower seeds

1 garlic clove

1 tablespoons of nutritional yeast

1 tablespoon extra virgin olive oil

sea salt to taste

Instructions

  1. Place cashews (for dressing) in a bowl or measuring cup and soak in water overnight. Drain & rinse.
  2. Lettuce: Break each leaf apart by hand (or cut) into bite size pieces, setting a few whole leaves aside for plating purposes. Clean in a salad spinner or bowl of water. Dry thoroughly. 
  3. Croutons: Preheat oven to 400°. Drain & rinse chickpeas. Place in a clean towel to dry. Remove the chickpeas from the towel and place on a parchment lined baking sheet. Pour olive oil over the chickpeas and move them around  gently so they are coated evenly. Sprinkle the seasonings over the chickpeas and shift around again (I find it easiest to just rotate them around with my hands). Roast for approximately 30 minutes, until crispy golden brown, rotating after 15 minutes with a spoon or spatula.
  4. Dressing: Drain & rinse the cashews. Place all of the ingredients in a high speed blender and process until smooth & creamy. Add more water if necessary. You can also add more nutritional yeast if you desire.
  5. Nutty Cheese: Place cashews & garlic in a food processor and blend until fully chopped. Add the remaining ingredients (except oil) and pulse until blended well. Add the oil and pulse a few more times.
  6. Plate greens (or in a large bowl). Top with chickpea croutons, nutty parmesan cheese and a drizzle of the vegan caesar dressing. 

 

Keywords: vegan caesar salad dressing, roasted chickpea croutons, nutritional yeast recipe

Roasted Cauliflower Steak with Shiitake Mushrooms & Pine Nuts

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Roasted Cauliflower Steak with Shiitake Mushrooms & Pine Nuts

Why is it called Roasted Cauliflower Steak?

I imagine Roasted Cauliflower got it’s reference to being like a steak because the cauliflower is cut into a steak-like slab. And, with the right mix of flavors and texture, one can create a hearty plant-based meal … like a steak. So for those of you wanting to try a dish that satisfies your savory taste buds, this is the one! I combined some of my favorite ingredients all in one – cauliflower, shiitake mushrooms, broccoli and pine nuts, smothered in a pesto sauce with a hint of thyme.

Is Cauliflower healthy for you?

Cauliflower is a cruciferous vegetable just like broccoli, kale, and cabbage. It is a rich source of vitamin C, Vitamin K and folate. It provides vital minerals such as calcium and magnesium and is a good source of protein. It has a substantial amount of phytochemicals, unsaturated fats, and essential omega-3 fatty acids. 

Top 8 Health Benefits of Cauliflower

  • Anti-Inflammatory Properties
  • High in Antioxidants
  • Aids in Healthy Digestion
  • Boosts Immune System
  • Strengthens Bones
  • Cuts down Risk of Cancer
  • Helps Prevent Heart Disease & Stroke
  • Detoxifies your Body

How do I store Cauliflower?

Try and purchase fresh cauliflower that has creamy white florets and bright green leaves, and is free of spots or discoloration. It can store well in the crisper section of the refrigerator for up to 7 days. You can store it whole (or cut into florets), wrapped in plastic or a paper bag to protect the florets from discoloring.

Can I serve Roasted Cauliflower as a meal?

This is a great meal to make when having vegetarian/vegan guests over for dinner. Everything can be made ahead of time and just kept warm in the oven. Then when the guests are ready to eat, simply heat up the pesto sauce, individually plate the ingredients and cover with pesto and top it with thyme. Or you can present it nicely, on a serving platter. If the guests are vegetarian you can top it with a sprinkling of your favorite cheese!

Roasted Cauliflower Steaks plate so beautifully

What are other ways to serve Cauliflower?

  • Side Dish – simply cut the cauliflower into florets for smaller size portions. It can complement almost any type of protein – meat, poultry or seafood.
  • Cauliflower Rice – place in a food processor and pulse it until you have your desired texture. Sauté in a pan with olive oil.
  • Crust or Wrap – purchase frozen crust or prepare crust from scratch. Cauliflower wraps are available in most markets now as cauliflower has become very popular.
  • Mashed – boil and mash as you would potatoes.
  • Vegetable & dip – served raw or steamed in a Crudité platter.
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Roasted Cauliflower Steak with Shiitake Mushrooms & Pine Nuts

  • Author: Cindy
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4–6 Servings 1x
  • Category: Dinner
  • Cuisine: American
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Description

Roasted Cauliflower Steak with Shiitake Mushrooms and Pine Nuts is a hearty plant-based meal that will satisfy your savory taste buds!

Scale

Ingredients

1 head of cauliflower olive oil spray 1 tbsp dry thyme 1 package of shiitake mushrooms, sliced thinly. 2 cups of broccoli florets, cut into bite size pieces 3 tbsp pine nuts 6 sprigs of fresh thyme Pesto Sauce: 4 cups basil leaves 1/2 cup olive oil 2 garlic cloves 1/4 cup parmesan cheese ** 1/3 cup pine nuts 1 tsp salt

Instructions

  1. Preheat oven to 350°.
  2. Clean cauliflower and slice into 1/4 inch sections from the top of the head down.
  3. Place separated on a parchment lined baking sheet. Spray with olive oil and season with salt & pepper and thyme. Turn and repeat on other side.
  4. On a separate parchment lined baking sheet, roast the shiitake mushrooms. Place on a separate rack in the oven along with the cauliflower.
  5. Bake for 15 -20 minutes, flipping the cauliflower over once and moving the shiitakes around to cook evenly.
  6. Cut the broccoli into bite sized pieces and steam until tender in a double boiler. Place aside and keep warm in a covered dish.
  7. Toast the pine nuts, in a separate pan, for approximately 5 min on low heat.
  8. Prepare the Pesto Sauce: Place all the ingredients in a food processor and pulse until well blended.
  9. Heat the sauce in a small pot.
  10. Plate the cauliflower first, then add the broccoli and shiitake. Drizzle with the pesto and top with some pine nuts and a sprig of thyme.

Notes

* Broccoli can be roasted alongside the cauliflower if wanted. ** If vegan, use 1/4 cup nutritional yeast

Keywords: Roasted Cauliflower Steak, Plant-based Meal