Good Eats Good Times

I think this is going to be a blog about cooking.

Tag: quick and easy

(Vegan) Creamy and Spicy Butternut Squash Soup (with ginger and a bit of sweetness, too)

Yup…another soup. I know my soups often have similar ingredients/I make them in similar ways, but they always surprise me in the end with different flavors. This one was particularly delicious (and different) and I won’t be too surprised if I make it again in a few weeks. There are a lot of flavors going on here, but I’m perfectly okay with that.

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Ingredients:

  • 1 (medium sized) butternut squash
  • 3 potatoes
  • 3-5 carrots
  • 1 onion
  • 2 cloves garlic
  • 1-2 inches ginger
  • 2 tbsp tomato paste
  • 2-3 tbsp mimic creme (or choice of milk/cream sub; this would also be awesome with coconut milk)
  • 2 tbsp earth balance (I use soy-free)
  • 1-2 tbsp agave syrup
  • 1 veggie bouillon cube
  • curry, paprika, cayenne, chili, cumin, salt, pepper

Prep Time: approx 40-50 mins, Serves 4-5

Peel and cut the butternut squash into smallish cubes. Wash, peel, and quarter the potatoes. Clean and chop the carrots (doesn’t have to be too finely). Set those veggies aside.

Chop the onions, garlic, and ginger and throw them into the bottom a large pot with some olive oil. Sauté them for about 4-5 minutes and add your spices. Start with .5 tsp of cumin, 1 tsp of cayenne, 1-2 tsps of paprika and chili, and 2-3 tsps of curry. Add a bit of salt and pepper if you’d like. Let the spices mix with the veggies for another minute, and then throw in the potatoes, carrots, and squash. Add water; you’ll probably come close to filling your pot (but leave some room!).

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pre-blending

Bring the pot to a boil. Whenever you’d like, you can also add the agave syrup, earth balance, mimic creme, tomato paste, and bouillon cube. Let the pot simmer for just about 15-20 minutes after it boils, and your soup should be just about done! At this point I of course taste it and usually add a few more spices as necessary. You should be able to taste a bit of everything: the curry, ginger, a bit of spice, and a bit of sweetness. Delicious.

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Also, as with my other soups, I let it cool and then throw it in the blender (magic bullet for me) so it gets a nice, smooth, creamy texture! Top it with cilantro, some black pepper, and serve.

Vegan/Gluten Free French Toast

French Toast is delicious. With the tahini and almond/cashew cream, this french toast has a great, nutty flavor. This recipe is great since it’s pretty much exactly like regular french toast, just with a few substitutes. This is a quick and easy way to enjoy this old treat sans gluten, dairy, and eggs.

This recipe was adapted from http://www.spiritvoyage.com/blog/?p=16415

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Ingredients:

  • 1/2 cup almond/cashew Mimic Creme (original calls for 3/4 cup almond/soy milk)
  • 1-1 1/2 tbsp gluten free flour
  • 1/2-1 tsp vanilla
  • 1 tsp nutmeg, 2-3 tsps cinnamon
  • 2 tbsp tahini
  • 1 1/2-2 tbsp agave syrup (original calls for maple syrup)
  • A few slices of Udi’s Gluten Free Whole Grain Bread or your bread of choice

Serves 1-3, Prep time: 15 minutes

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Whisk the Mimic Creme, agave syrup, vanilla, and tahini in a small bowl. Add the flour, nutmeg, and cinnamon. Transfer the mixture to a pan or something with a shallow base (a tupperware worked perfectly). Take the bread and coat each side with the mixture. Toss the gooey bread into a frying pan with some Earth Balance (margarine/oil) and let it fry on each side for probably about 3-5 minutes.

Your quick and easy, gluten, vegan french toast is ready to be topped with some maple syrup, fresh fruit, or whatever else you’d like.

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Gourmet Tuna Melt

Everyone loves a tuna melt. Okay, that’s probably not true, but people who like tuna most likely love tuna melts.

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This tuna melt is gourmet because I got this tuna salad recipe from the Italian deli/restaurant I work at when I’m in New Jersey. It was one of the first things I made after I was hired, since when you’re making a much bigger portion, chopping those veggies gets a bit tedious. However, it’s easy when it’s just for yourself, and adding the carrots, celery, and red onion is the secret to taking your tuna salad up a notch.

Tuna Melt: Udi’s Gluten Free Bread, Trader Joe’s sliced goat cheese, tuna salad, 2 tomato slices

Gourmet Tuna Salad:

  • 1 can tuna
  • .5-1 tbsp mayo
  • 3/4 carrot
  • 3/4 celery stalk
  • red onion (a few slices)
  • 2-3 tsps lemon juice
  • 2-3 tsps red wine vinegar
  • salt, pepper

Time: 15 minutes. Serves 1-2.

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Chop the tuna, red onion, and celery finely. Put the veggies in a bowl and add the tuna and mayo. Stir with a fork or spoon. Add a few tsps each of salt and pepper, the lemon juice, and red wine vinegar. That’s it! It’s so simple and delicious.

After preheating the oven to 350, on a cookie sheet place a slice of bread, slab the tuna over it, add a slice of tomato, and your choice of cheese. Bake it in the oven for 5-10 minutes depending on the oven and your preference. I also like to broil it for a couple minutes so that the cheese gets nice and bubbly.

There you have it. An easy and delicious way to make the perfect tuna melt.

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Honey Gingery Almonds

Even though the website I got this from advertised it as a snack to help women during their “moon time,” having once eaten a luna bar without any side-effects, I figured this snack would be safe.

Especially considering the four ingredients needed are usually lying around my house (except for Ghee butter, which I substituted Earth Balance for), and it practically takes a few minutes, I figured I’d give it a whirl.

This is a quick and easy one I found on Twitter from the folks @glutenfreeworks, who got it from the lovely people who run a blog called Spirit Voyage (http://www.spiritvoyage.com/blog/index.php/yogi-recipe-sauteed-ginger-and-almonds-with-honey/).

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Prep time: approx 15 minutes

Ingredients:

  • 3/4 cup raw almonds (about 75)
  • 3-4 inches ginger (diced)
  • 1.5 tbsp honey
  • 1.5 tbsp Earth Balance (subbed for Ghee butter, feel free to try it with margarine or regular butter)

Serves: 1-3 snackers

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Sauté the Earth Balance and diced ginger in a frying pan over medium heat for about 4-5 minutes (stirring occasionally). The ginger will start to brown and soften. Toss the almonds into the frying pan and continue to stir. They’ll probably need another 7-8 minutes to become a darker brown and will smell nicely roasted.

Let the nuts, and buttery gingery honey cool. After cooling, the nuts will be surrounded by the sticky deliciousness and make this healthy snack practically taste like candy.

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