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!

 

Roasted Garlic, Parsnip and White Bean Soup

 

Soup’s on! I just want to watch tv and eat soup! Soup is like a big, warm hug, for your tongue!

 

Dinner

Ingredients:

  • 6 cloves garlic, roasted
  • 3 large parsnips, chopped
  • 1 onion, chopped
  • splash olive oil
  • fresh rosemary, chopped
  • salt and pepper, to taste
  • 1 cup white beans, cooked or canned
  • 2 cups mushrooms, chopped
  • 6 cups vegetable stock
  • 1 tbsp lemon juice (½ lemon)
  • 1 parmesan rind, leave out to make it vegan

Instructions:

  1. Toss the parsnips, olive oil, rosemary, salt and pepper in a bowl. Dump out on a baking sheet and bake in a 400F oven for 40 minutes. I recently bought an Olive Oil Mister so I can use less olive oil when roasting vegetables.
  2. Heat some olive oil up in a soup pot.
  3. Add the onion and cook until soft. While the onion cooks, place 3 cups broth, all the garlic,lemon juice, and 3/4 of the beans to and blender and blend until smooth.
  4. Dump in the mushrooms and let cook for 2 minutes. Then add in the blended broth, the parmesan rind, salt and pepper, and the rest of the broth and white beans.
  5. Add the parsnips when they are done roasting. Let simmer for at least an hour.
  6. Enjoy!