Vegan Curry Butternut Squash Soup
Recipe type: Soup
- 1 tablespoon coconut oil
- 1 medium white onion chopped
- 3 cloves of garlic chopped
- ¼ teaspoon turmeric
- ½ teaspoon ground coriander
- 2 tablespoons red curry paste
- 2lb butternut squash, 5½ cups peeled and chopped
- 2 cups vegetable broth
- 1 (14 oz.) can whole coconut milk
- 1 teaspoon cinnamon
- 5 teaspoons raw turbinado sugar
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons fresh lime juice
- ½ cup pumpkin seeds
- ½ teaspoon maple syrup
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ c cup green onion
- Heat coconut oil in a large heavy pot or Dutch oven over medium heat. Once dissolved add in onion, garlic, turmeric, coriander, curry paste and cook for 5 minutes. Add in butternut squash, vegetable broth and coconut milk and bring the mixture to a boil.
- Reduce heat to a light simmer and add in cinnamon, sugar, black pepper, salt and lime juice and let cook for approximately 15 to 20 minutes or until squash is soft.
- While the soup simmers make the spiced pumpkin seeds by mixing seeds, maple syrup, red pepper flakes, coriander, cinnamon and kosher salt in a small bowl. Once seeds are well-coated fold in green onion and set aside.
- When the squash is soft transfer the mixture to a blender and blend until smooth. Blend in batches if necessary but don’t fill the mixture to the top to avoid an excessively hot eruption. Once blended, spoon soup into a large bowl, top with spiced pumpkin seeds and sprinkle atop extra lime juice (optional). Serve warm.
Momma's Deep Dish Mac & Cheese
Recipe type: Holiday
Cuisine: Comfort Food
- 16oz pack large elbow noodles
- 2 eggs, whisked
- 2 cups sharp cheese, shredded and divided
- 1 cup smoked gouda, shredded and divided
- 1 cup whole milk mozzarella, shredded and divided
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- 1 cup cottage cheese
- 1 cup sour cream
- water to boil noodles
- 1 (10.75 oz.) can cheese soup or cream of mushroom
- ¼ - ½ cup milk
- Preheat oven 325 degrees
- In a large pot, boil water and prepare pasta as package instructs for al dente. Once pasta is al dente remove the pot off the heated burner. Pour pasta into strainer to remove water then add it back to the warm pot. Let the heat of the pot steam out any excess water off the noodles. Heat should be turned off.
- Add in butter to the pot and stir, the the residual heat melt the butter until it is completely dissolved and has coated all the pasta.
- In a separate bowl add together sour cream, cottage cheese, 1 cup of sharp cheddar, ½ cup gouda, and ½ cup of mozzarella, cheese sauce, milk and all of your seasonings and whisk well. Add the mixture to your pot of al dente noodles and make sure they are fully coated. This is the perfect time to taste the pasta mixture to ensure it is seasoned well. Feel free to add more salt and pepper if needed.
- By this time your pot should have cooled down. If so, this is a good time to add in your whisked eggs and lightly stir. No more tasting after the eggs have been added.
- In a generously greased baking pan (I used 11x7') pour in half of you pasta mixture. Top that layer with half of your remaining cheeses but make sure to save half. Then add in the remaining pasta mixture and top it evenly with the remaining three cheeses.
- Cover baking dish with aluminum foil and bake it for 30 minutes. After 30 minutes, increase the heat to 425 degrees, remove the aluminum foil and bake for an additional 10 minutes or until the cheese bubbles start to turn golden brown. Watch the oven closely to prevent burning. Serve warm!
- **I recommend that you purchase block cheese and shred it yourself. Pre-shredded cheeses tend to have a flour coating that prevents melting.
**I recommend that you purchase block cheese and shred it yourself. Pre-shredded cheeses tend to have a flour coating that prevents melting.