Roasted Acorn Squash, Swiss Chard, Farro, and Oat Risotto

I have really been slacking lately when it comes to this blog. The dinner was so good that I had to share!

Dinner

Ingredients:

splash olive oil
1 small acorn squash, roasted and peeled
1/2 bunch swiss chard, chopped
3/4 cup farro
1/4 cup steel cut oats
1/4 cup onion, chopped
3 garlic cloves, minced
4 cups vegetable stock
1 cup unsweetened almond milk
1/4 cup nutritional yeast
*optional 1/4 cup finely grated Parmesan
salt and pepper to taste

Instructions:

  1. Heat oil in a pot. Toss in the onion and saute for a couple of minutes.
  2. Add in the farro, steel cut oats and garlic.
  3. Saute until fragrant, then throw the swiss chard, salt and pepper in.
  4. In a food processor, place the acorn squash and two cups vegetable broth. Process until smooth.
  5. Pour in the mixture plus the 2 cups vegetable broth, almond milk, nutritional yeast, and parmesan, if you are using it.
  6. Bring it up to a boil then turn the heat down low and let simmer until the grains are soft.
  7. Serve with bread if you’d like!

 

Spicy Quinoa, Carrot, Sweet Potato, Acorn Squash, White Bean and Kale Soup

It’s cold outside! Crazy, I thought it would never be winter. Spicy soup is perfect on a cold night.

Dinner

Ingredients:

  • splash olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 6 small carrots, chopped
  • 1/2 cup dried white beans(cooked) or 1 can white beans
  • 1/2 cup dry quinoa
  • 1/2 cup pumpkin puree
  • 2 cups kale, shredded
  • 1/2 acorn squash, roasted, peeled and chopped
  • 8 cups vegetable broth
  • 1 tbsp hot curry powder
  • salt and pepper

Instructions:

  1. Heat the oil in a soup pot. Add in the onions, garlic and celery. Saute until soft.
  2. Toss in the quinoa, salt, pepper and hot curry powder. Toast for 3 minutes.
  3. Add in the rest of the ingredients and simmer for a couple of hours.
  4. Eat when it all the vegetables are soft.