1 Butternut squash
2 small Acorn squash
2 medium yellow onions
2 medium tomatillos
2 c unsweetened almond milk
2 cloves garlic
1 c fresh basil
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1. Cut all vegetables into chunks so they will all fit in your stock pot. Remove the seeds from the squash, if you wish, although I prefer to do it after boiling, it’s easier.
2. Pour just enough water in the pot to cover the vegetables.
3. Bring it to a boil on high heat and continue boiling for 30 minutes.
4. Remove the vegetables from the water using a colander and let them cool.
5. Using an Ice cream scoop or other spoon, scoop the boiled squash from the skin into a large blender. Add the onions and tomatillos.
6. Add almond milk
7. Blend until smooth. Serve and enjoy!
3-4 med-large fresh shiitake mushrooms
3-4 tbsp olive oil
1/2 c white wine vinegar
1 tbsp finely ground black quinoa
1, add 2 tbsp to large frying pan on high heat
2. Add mushrooms when oil crackles when hit with water drops. Stir just enough so each peice is in its own space.
3 sear for 3-4 minutes then turn with a spatula and sear the other side. Distribute spices to taste over mushrooms before adding oil. Mix well.
4. Once oil begins to sizzle, add vinegar, stirring until all liquid is absorbed or evaporated
5. Serve as a side dish, on top of a veggie burger or chickpea pasta or salad. Enjoy this delicious treat in as many ways as you can imagine!
Oh how I love to
See the playful skirmishes
1 c ground quinoa/quinoa flour
1 c applesauce
1 c honey
2 tbsp baking soda
Mix all ingredients and pour them into a lightly greased 13×9 baking pan. 40 minutes, if glass, up to 45 if other.
It’s simple! Add the desired amount of each to your rice cooker, then add enough water for each food. The press cook and wait. It’s that easy!
This will work in a pot, you simply must be more diligent with the timing as each type of food requires different cooking times.
To sit in the warmth
Of the rays of the sun is
What fills me with life