Technically you don’t have to roasted the squash before you make this soup but the flavor is much richer if you do and it’s easier to cut squash up if you roast it first. You can absolutely used pre-cut squash and roast that also. This soup is a real warm winter treat and can be topped off with crushed nuts, breadcrumbs, or grated cheese. Paired with a nice roll or a salad it can easily be a full meal.
I know it’s been a while but 2020 is certainly been a ride so I’ll try to keep thinking moving along quickly either way (for the -10 people who will ever see this anyway). I don’t usually post what I consider to be no-brainer recipes but this is such a simple “recipe” that it starts to fall into the lifehack category. Basically you cook chicken breast in the oven and you make a sauce using 2 ingredients one of which is a jar of roasted peppers. Don’t throw out of the jar though! Use it to store your leftover sauce for even easier dinners for the next 2-3 weeks. I served this with some rice cooked with spinach and spices as a full meal.
Despite the title this is actually really easy to make a vegan recipe by replacing the butter with coconut oil instead. You can finish it with some almond milk if you like also. I like to mush half of the chickpeas with a potato masher to get a bunch of different textures and also I think it thickens the recipe without cornstarch. I might try adding more vegetables to this recipe in the future but I really liked its simplicity.
You can make this as creamy as you like by adding an extra potato (or a potato with a higher starch content) and by blending as much or as little of the soup as you like but it’s clean taste and satisfying stick to ribs taste make this the perfect fall or winter soup. As a bonus it’s made of ingredients that are cheap most of the year and are generally in my pantry so it’s perfect for last minute or cheap night meals.
White Bean Soup
This thick stew is meat free and comes together in about 30 minutes. Paired with some bread or a salad it makes a really satisfying meal on a cold night but it has enough tangy flavor to be served on a spring or summer day instead.
Lemon Rice Stew
Perfect for a weeknight meal, made easily with things you probably have laying around the house and all you have to do is chop an onion this curry is filling and rich and can be vegan if you swap the yogurt for coconut milk instead. Really delicious with naan.
Chana Palak Masala
This is a really nice vegetarian twist on rice bowls. You can add in meat if you want or tofu or even chickpeas but I kept it really simple and just used mushrooms. You can add whatever toppings you like also, this would be really good with some shredded egg or other pickled items too.
I saw and ate a lot of Hawaiian food back when I lived in Seattle but I never had the privilege of eating moco loco which is basically something like a trash plate style dish: hamburger patties with mushroom gravy served over rice with a fried egg on top. Feel free to make this vegetarian by using any type of vegetable patty you want instead. I liked the mushroom sauce for this but I feel like I could have made it better with more of a kick, maybe some chilies or korean pepper flakes.
My husband loves mushroom dishes lately and he also loves stroganoff (which I hate) so I figured it was worth it to give this a try and what do you know? He loved it. I find it kind of weird but it comes together easy enough with things I usually have on hand that it might be a great new go-to recipe for odd dinners.
This is a really delicious salad even though I’m someone who usually doesn’t like savory applications of peanut butter. This has just the right amount of heat and sweet that makes it delicious. My suggestion would be to prepare everything ahead of time except the rice noodle and just make these right before you serve since they don’t really hold up over time.