Category Archives: Dairy free recipes

Spaghetti Squash with Marinara Sauce

I know I know, I’m so late to using spaghetti squash as angel hair pasta substitute bandwagon.  My eldest daughter has been telling me for years “Mom, you have to try spaghetti squash instead of pasta, it’s so good! It’s part of the Whole30 plan.”  But honestly I just couldn’t do it! I would tell her “I only have pasta maybe twice a month, and when I crave pasta I want pasta! Not a veggie substitute.” As you can see I’ve known about spaghetti squash for a long time, but just couldn’t bring myself to make it as a pasta substitute. So yeah, I was a holdout. Continue reading Spaghetti Squash with Marinara Sauce

Roasted Delicata Squash

Looking for an easy, delicious and healthy snack that kids and adults will devour this season?  Try making these delicata squash roasted with olive oil, salt and pepper. When roasted on high temperature the delicata squash gets all soft with crispy edges, and the best part is that the skin and flesh all of it can be eaten!  Sweet, soft, salty, crunchy, these squash “chips” are outstanding. Continue reading Roasted Delicata Squash

Creamy Butternut Squash Soup with Herbs de Provence & Truffle Oil

Butternut squash soup, the qeuntessintial fall-inspired soup is one of those soups that has to be made at least once every fall. Lucky for me, Hitesh and I love butternut squash soup at any time of the year and we love it in as many variations as there are recipes out there.  I’ve shared a few butternut squash recipes here already, today I would like to add one more to my butternut squash repertoire  – this creamy butternut squash soup with truffle oil and herbs de provence. Continue reading Creamy Butternut Squash Soup with Herbs de Provence & Truffle Oil

Squash Three Ways

It’s autumn and you know what that means? Lots of squash at the markets.  What’s fall in America without squashes?  All sorts of squashes abound this season, they get used as decorations and in foods, and as many varieties as squashes are harvested, there are that many squash recipes out there.  In fact, so many types of squash are available at the farmer’s market that it’s sometimes hard to figure what to get for what dish.  In my weekly farm box last week I actually got three types of squash – delicata squash, spaghetti squash and butternut squash. Continue reading Squash Three Ways

Butternut Squash and Celery Onion Soup

Here is one more squash soup recipe to add to the fall squash soup recipe box – a butternut squash and celery onion soup.  The simplest soup to make with the simplest of ingredients – squash, celery, onion, salt, pepper and broth.  That’s it! Sauté the veggies in olive oil and cook with broth until smooth and creamy.   The soup gets all sweet from the butternut squash with the added aroma of onions and celery.  Delicious, wholesome, and so fall 🍂🍁! Continue reading Butternut Squash and Celery Onion Soup

Eggplant Gotsu

Gotsu is a saucy, tangy, spicy cooked salsa made in most South Indian homes to accompany any type of rice dish. I shared a recipe earlier for an easy tomato onion gotsu that my Mom used to make to accompany a lentil and rice pilaf called pongal.  Here I would like to share my Aunty Shashi’s recipe for an eggplant gotsu made with eggplant, juicy tomatoes, onions, bell peppers and lots of spices. Continue reading Eggplant Gotsu

Kale Apple Avocado Salad

This has to be the easiest salad to make! Just toss kale, apple and avocado together with lemon juice, olive oil, salt and pepper. That’s it! The apples release their sweetness when tossed with lemon juice making the salad taste like it was made with a honey dressing, while the avocado gives a nice creamy texture. Hard to believe that something so simple could taste so good, but it does! Continue reading Kale Apple Avocado Salad

Swiss Chard Risotto with Kale, Leeks & Artichokes

Creamy risotto with farm fresh kale and leeks tossed with Mediterranean inspired artichokes and goat cheese turns a smple arborio rice into a delicious vegetarian risotto full of tangy veggie flavor. Risotto can be made in so many variations, as many variations as the countless number of veggies out there. This combination of vegetables is especially delicious as leeks add such a wonderful green oniony taste while the artichokes add that meaty bite and texture, as for kale and Swiss chard? Well, they are just good for you super greens that when cooked in the risotto add these beautiful flecks of dark green ribbons that in my opinion looks very cool.  Mix in some creamy goat cheese and tangy Parmesan cheese and you get this delicious risotto loaded with good for you veggies. Give it a try!

Continue reading Swiss Chard Risotto with Kale, Leeks & Artichokes

Nutrient Packed Super Greens Enchilada with Sweet Potatoes and Shitake

Looking for a hearty main vegetarian dish full of flavor and nutrients?  Then these enchiladas are the ones to make! I packed these enchiladas with so much veggies that every veggie released its own flavor making the dish an absolutely satisfying meal. Continue reading Nutrient Packed Super Greens Enchilada with Sweet Potatoes and Shitake

Roasted Sweet Potato, Fennel and Leeks with Lemon Slices and Rosemary

Roasted sweet potatoes always taste great but roast them with leeks, fennel and lemon slices and this simple dish gets a huge makeover. The best part of this recipe? Just toss everything together and roast them all together. No seperate roasting times, just one big pan of veggies roasting together in harmony. The lemon slices caramelize nicely and mellows out the lemon making the slices so tender that you can actually eat the slices, rind and all! Continue reading Roasted Sweet Potato, Fennel and Leeks with Lemon Slices and Rosemary