Butternut Squash Breakfast Bowl (aka Fall in a Bowl!).

So the arrival of cooler mornings has me craving cooler weather foods...or, in terms others can understand...PUMPKIN (duh...), root veggies, and, the star of this DELISH brekkie recipe: butternut squash. This simple creation started out as a "I really need to use that butternut squash in the fridge, so I'm gonna make breakfast out of it," thing...and quickly turned into a new fall breakfast fave. Hope you guys enjoy it too!

      Butternut Squash Breakfast Bowl. 

                            I know. 

Butternut Squash Breakfast Bowl. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups raw butternut squash cubes

2. 15 drops vanilla stevia

3. 1/3 cup tvp granules

4. One packet stevia

5. 1/4 tsp cinnamon 

6. Two tablespoons peanut butter (I used powdered PB because of my fat intolerance...see my "About Me" page for my story!)

7. Two teaspoons maple syrup

8. Cinnamon for topping

Method

1. Steam or boil squash until very tender. Drain, and whip in food processor with stevia. 

2. Toast tvp in a skillet over medium heat, after mixing it with stevia packet and cinnamon. Cook, stirring regularly, until toasted. 

3.  Spoon squash purée onto large plate and add "granola" and peanut butter on the side. Drizzle maple syrup on top and sprinkle with cinnamon. Serve!

Soul-soothing Winter Vegetable Stew.

If you're like me and unluckily got sick over Christmas, you weren't doing too much "ROCKIN' around the Christmas tree"...maybe not, but after you eat a comforting bowl of this hearty stew, you're sure to feel mostly (if not ALL!) better! 

     Soul-soothing Winter Vegetable Stew. 

Soul-soothing Winter Vegetable Stew; Vegan, Gluten-free. Serves one.  

Ingredients

1.  1/4 cup chopped onion

2. 2 tsp minced garlic 

3. 1 2/3 c vegetable broth

4. 3/4 cup sliced steamed beets (you can used canned, just ensure no salt added)

5. 1 cup white beans

6. 1 cup frozen spinach

7. 2/3 cup frozen butternut squash cubes

8. Dash bragg's liquid aminos

9. 1/4 tsp each: basil, tarragon, sage, rosemary, thyme

10. Sprinkling of black pepper

Method

1. Sauté onion and garlic in a little veggie broth until soft. Add spices (except pepper) and aminos and stir. 

2. Add remaining veg broth, beans, spinach, and butternut squash. Bring to a boil and boil 2 minutes. 

3. Reduce to a simmer, add beets, and simmer 5 minutes. 

4. Remove from heat, add pepper, stir, and serve. Pairs beautifully with rustic toasted bread! Mmmmm. 

Cream-filled Butternut Boats.

So, I'm going to start a new recipe series here on TFVG blog...I'm calling it "Dinn in 10". Yep, you guessed it--ten minute dinners. And I'm not talking PB sandwiches. Warm, cooked, comfort food (and no, Lean Cuisines don't count...). YES IT IS POSSIBLE! Listen up all you full time/night shift workers. You too, hungry college students--Get ready for your minds to be blown. Oh, and set your timers ⌚️😜

         Cream-filled Butternut Boats.

      Ten minutes to creamy goodness. 

Cream-filled Butternut Boats; Vegan, Gluten-free. Serves one. 

Ingredients

1. One small butternut squash

2. 6 oz. silken tofu

3. 5 drops liquid stevia

4. Pinch sage

5. Garlic and onion powders

6. Sprinkle of cinnamon for garnish

7. Dash of bragg's liquid aminos 

Method 

1. Carefully slice the top off your swuash and cut in half lengthwise. Scoop out  the seeds and discard (or toast 'em for later! YUMMO!). 

2. Place squash on micro-safe plate/dish and cover. Nuke her 5-6 minutes, until fork tender. Set aside to cool slightly. 

3. In your mini food processor, combine tofu, aminos, sage, garlic, onion, and stevia. Blend until smooth. Scoop into squash and sprinkle with cinnamon. Serve with a salad and toast.  There ya go. Simple and delicious!

Note: the spices here are totally versatile. Get creative! Not into sage? Leave it out or sub for a different spice. Sweet basil (stevia + dried basil) is super yum here too.