Spaghetti Squash with Cherry Tomato Sauce

I was lucky enough to find squash and cherry tomatoes at the farmers market at the same time.  Like! This recipe was inspired by my sister, who made this as a side dish for Christmas dinner one year.  It's really simple, but very tasty.
On Cooking and Ingredients

Spaghetti Squash with Cherry Tomato Sauce
Serves 4-6 as a side dish
a 2 lb spaghetti squash
1 t olive oil
1/2 c chopped onion
4 cloves chopped garlic
3 c halved cherry tomatoes (measure after cutting)
2 t dry basil
salt and pepper

Cut the squash in half and remove the seeds.  Bake cut side down in a lightly oiled baking dish at 350.

Check it after 30 minutes.  Squash is done with it's soft enough to run a fork through and scrape up "noodles" as in the picture below.  If it's still not done after 30 minutes, bake it for 10 more and check it again.  You don't want to bake it for too long, or else it will turn into mush. Put the squash "noodles" into a serving bowl or use the squash shell to serve.

Have the tomatoes ready to go when you start the sauce:

In a pan over medium heat, heat the 2 t of olive oil.  Add the garlic and stir for 1-2 minutes until soft and fragrant.  Add the cherry tomatoes and basil and heat through for 1-2 minutes.  Season with salt and pepper and serve over the squash.

Split Pea Soup

It's the beginning of hot soup season!  I picked up some leeks, potatoes, and a beautiful bunch of fall herbs on Saturday at the farmers market from my favorite chemical free farmers and made split pea soup in the crock pot.  It will make your house smell so savory while it's cooking, mmmmm!
On Cooking and Ingredients

Split Pea Soup
Makes 12 Cups
6 cups vegetable broth
2 cups split peas rinsed
3 cloves garlic, finely chopped
1 1/2 c diced carrots
1 c diced celery including leaves, use the inside core if possible
2 1/2 c chopped, cleaned leeks (see below)
2 c potatoes, cut into 1/4 - 1/2 inch cubes
1 T fresh thyme leaves
1 T fresh rosemary leaves, chopped
1 T fresh sage leaves, chopped
1 bay leaf
2 t celery salt
1/2 t black pepper

Cut the dark green tough ends off the leeks.  Slice the white/light green/tender part of the leek in half length wise, then chop into 1/4 inch slices:

Soak the slices in a bowl of water and separate the slices with your fingers.  Rinse and drain them several times to remove the grit.

Add the leeks, and all of the listed ingredients to a crock pot.  Cook on high for 4 hours. Soup is done when the veggies are soft, and the peas blend in to the rest of the soup.  Season with pepper to taste.

Squash Ravioli with Sage Alfredo Sauce

This dish is sweet-the squash flavor from the ravioli is the dominant flavor, and the sage alfredo is a really nice compliment to that.  These are great fall flavors.  I don't make my own pasta, so I used Rising Moon Organics Butternut Squash Ravioli: http://www.risingmoon.com/productlist.aspx?catid=Frozen+Organic+Pastas  If you make your own pasta, that's awesome!
On Cooking and Ingredients

Squash Ravioli with Sage Alfredo Sauce
serves 3-4
3 small shallots, grated
2 cloves garlic, grated
3 T earth balance spread
1/2 t salt
1/4 t pepper
2 T thinly sliced sage leaves
3/4 c raw cashews soaked in water for about an hour
1 1/4 c water
2 t miso
16 oz package of squash ravioli

Soak the cashews for about an hour.  When they are done soaking, in a high speed blender, blend the cashews and 1 1/4 c water until smooth.  Set aside.

Cook the ravioli according to package instructions.

While the ravioli is cooking, grate the shallot and garlic into a medium saucepan.  Add the earth balance and melt over medium-low heat, cook for about 3 minutes, until garlic and shallot are fragrant.

Add the salt, pepper, and sage to the pan and turn it up to medium.

Cook for 3 minutes, stirring frequently.

Slowly pour in the cashew milk, and heat through for an additional 3-4 minutes.  Remove from heat and stir in the 2 t miso.  Pour the sauce over the cooked ravioli.

Sweet Potato Burritos

Burrito or fajita night for us typically means this recipe.  They are not very spicy, so for those of you that would like to add a kick, sprinkle some cayenne pepper on the sweet potatoes or add a little chipotle pepper in adobo to the quinoa when you are cooking it.
On Cooking and Ingredients

Sweet Potato Burritos

Makes 8 burritos

8-8 inch whole wheat flour tortillas

1 large sweet potato or yam (I like it better with the orange sweet potatoes, not the light ones)

1 t organic, cold pressed canola oil

1 t chili powder

sprinkle of cayenne (optional)

1/2 c vegan mayo

2 T taco sauce

1/2 T organic taco seasoning

1 large onion, cut in half and sliced

1 large red pepper, sliced thin

1 t organic, cold pressed canola oil

1 can organic black beans rinsed and drained

1 cup organic frozen sweet corn

2 cloves garlic, minced

2 cups lightly packed spinach, roughly chopped

1 t organic, cold pressed canola oil

1 1/2 cups quiona, cooked following package instructions (if you'd like a kick, add a little chipolte in adobo sauce to the quiona while it cooks)

Optional: cilantro, avocado, salsa

Make the sweet potatoes:

Cut the sweet potato into 1/2 inch cubes.  Toss with oil, chili powder, and cayenne if using.  Place in a roasting pan and roast in a 350 degree oven for 15 minutes, then stir, and bake for 5-15 minutes longer until potatoes are soft, but not mushy.

Make the sauce:

In a small bowl, combine the vegan mayo, taco sauce, and taco seasoning.  Mix well and refrigerate until ready to use.

Saute the veggies:

In a large frying pan, heat a teaspoon of oil over medium heat.  Add the sliced onions and peppers and saute until tender-crisp, about 5-10 minutes.  Remove from heat.

Make the bean mixture:

In a medium sauce pan, over medium/low heat, saute the oil and garlic for 3 minutes or until slightly soft.  Add the corn and black beans to the pan and heat through.  Stir in the spinach and continue cooking for 1-2 more minutes until the spinach is slightly wilted.  Remove from heat. 

Assemble the burritos: Divide the quinoa, sweet potatoes, onions/peppers, bean/spinach mixture, among each of the tortillas.  Drizzle some sauce over each one.  Serve with cilantro, salsa, and avocado.