Recipes

Today seems like a good FALL day, so I thought I'd share some healthy fall recipes.
Breakfast:
Pumpkin Pancakes
1 C whole wheat pastry flour - 3/4 C unbleached white flour
1 Tbs baking powder - 1/2 tsp salt (I omitted)
2 tsp cinnamon -1/2 tsp ground ginger -1/4 tsp allspice - 1/4 tsp nutmeg
2 eggs
1 C pureed pumpkin or winter squash
1 tsp vanilla
2 C milk
3 Tbs canola oil

Stir (and sift) together all the dry ingredients in a med. size
bowl. In another bowl, beat the eggs with the pumpkin & vanilla.
Beat in the milk & oil until smooth. Add to flour mixture. Cook as usual!

Lunch:
Squash and White Bean Soup
1 sm onion, diced
2 tsp olive oil
2 cloves garlic, chopped
4 C water or vegetable stock
1 butternut, kabucha, or hubbard squash, peeled and cute into cubes (about 7 cups)
1 Tbsp minced fresh ginger or 1/2 tsp powdered ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 Tbsp miso
1 Tbsp tahini
2 C cooked white beans
1/2 C minced fresh parsley
sea salt and pepper to taste

In a large soup pot over medium-low heat, add onion and oil. Stir gently to spread and then cook about 15 minutes without stirring until the onions are brown and caramelized. Stir in garlix. Add water/stock and squash. Cover and bring to a boil over high heat. Lower heat and simmer 30 minutes until squash is tender. Puree squash mixture in blender or food processor with spices, miso, and tahini. Add water if soup is too thick. Return to pot and stir in beans and parsley over low heat. Season with salt and pepper. Garnish with pumpkin seeds if desired.

Dinner:
Kale and Rice Casserole
4 C cooked brown rice
1 cup minced kale, collards, chard or spinach
1 1/4 C milk
3 eggs
1 Tbsp nutritional yeast flakes
1/4 tsp ground nutmeg
1/2 tsp sea salt
1/4 tsp black pepper
1/2 C shredded cheese

Preheat oven to 375. Oil a 2 qt casserole dish. Mix greens into cooked rice and spread in prepared baking dish. Beast together milk, eggs, yeast, and seasonings. Pour over rice. Top with shredded cheese and bake 40 minutes until firm.

Breakfast is from: www.wholesometoddlerfood.com
Lunch and Dinner are from: The Vegetarian Mother's Cookbook by Cathe Olson