Small's World

Acorn Squash Soup

Back in October I had a gift card to Door-to-Door Organics. I really liked the concept of having produced delivered to my door, and being surprised by different items I would not normally pick up from the grocery store. I tried this three different times and ended up using beats for the first time (not too bad...) and acorn squash. While I did not stick with the service, it did force me to branch out of my comfort zone a bit and try some new recipes and experiments. One of the best was this acorn squash soup! It was simple and relatively easy to make. I really enjoyed trying to figure out what to do with the one acorn squash that was in my box. I hope all of you give this a try and enjoy it as much as I did!

Acorn Squash Soup

Ingredients

• 1 acorn squash
• 1 cup celery chopped
• 3 carrots chopped
• 1/4 cup of onion chopped (I used a yellow onion, but you could use while as well)
• 2 Tbs coconut oil
• 4 cups vegetable broth
• 1 Tbs creamed coconut (I used Let's Do Organic brand)
• 2 Tbs warm water (to mix with the creamed coconut)
• 1 1/2 red apples chopped
• 2 Tbs safflower oil
• 1 tsp thyme
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg
• Salt to taste
• Green onions chopped (if desired)

Method

Cut the squash in half. Roast squash in a pan with a small amount of water face up rubbed with 2 Tbs safflower oil and 1 tsp each of cinnamon, nutmeg and ginger for 40 minutes at 415 degrees.

While the squash is cooking cut up the celery, carrots, onion and apples. Once the squash has softened, take it out of the oven and cut the squash "meat" into cubes. In a large pot, sauté the squash, celery, carrots, onion and apples with 2 Tbs coconut oil and 1 tsp Thyme until the veggies are tender. While sautéing, sprinkle a small amount of salt, cinnamon and ginger on top for some added flavor. Mix the creamed coconut with 2 Tbs of warm water and to pot with the 4 cups of vegetable broth and 1 Tbs of creamed coconut and bring to a boil. Turn the stove down to medium heat and let simmer for about 20 minutes. Place all ingredients into a blender and blend until smooth. Note, you may need to do the blending in a few batches. Serve warm and top with green onions if desired.

 

 

The Stockings Were Hung...

This was the second year I tried something a little different for Christmas in terms of meals. Last year was lasagna, which I did again for Christmas, but Christmas Eve this year, my mom decided Chili would be fun. My sister suggested a recipe one of our cousin's really likes, and ta da!

It was great! I added some cut avocado chunks to mine for a little cooling flavor. We also skipped the jalapeno pepper and cayenne pepper, otherwise we followed the recipe exactly. My mom also found a gluten free cornbread mix by Krusteaz that my sister and I made up. We added flaxseed instead of the egg, and I have to say I really did enjoy them! What did all of you have for Christmas or Christmas Eve dinner this year?

Gluten Free + Vegan Gingerbread Cookies

I really do love to bake. So over the years I have adapted many recipes to make them gluten, dairy and often vegan. One of my favorites?! Gingerbread cookies! I adapted this recipe years ago from Carolyn Scott-Hamilton, of Healthy Voyager. These are perfect to set out for Christmas with some sugar cookies as well. With one weekend left for cooking and baking I thought this would be fun to share.

Leave them plain or add some icing, but either way they are delicious!

Gluten Free and Vegan Gingerbread Cookies

Ingredients 

• 1 3/4 cup brown rice flour
• 3/4 cup arrowroot flour
• 1/4 cup oat flour
• 1/4 cup sorghum flour
• 4 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup dark brown sugar
• 3/4 cup vegan butter cut into smaller chunks (I used Earth Balance)
• 1/2 cup unsulfured molasses
• Egg replacement for 1 egg (I used Ener-G)*

Method    

Mix together (or sift) flour, baking powder, salt and spices and set aside. Place butter and sugar in a large bowl, and mix until smooth. Add molasses, and egg replacement mixture to the butter and sugar mix. Add the flour mixture, and mix until well combined. Shape the dough into a large disk, wrap in plastic wrap, and chill at least an hour or more. I actually did chill my overnight. When you are ready to bake the cookies, preheat the oven to 375 degrees, and place a piece of parchment paper on baking sheets to prevent sticking. Roll out dough to 1/8″ thickness, and cut out the cookies with whatever shapes you desire. Place the cookies on the parchment lined baking sheets and bake for about 10 minutes, or until they are firm around the edges. Cool on sheet for a few minutes than transfer to a cooling rack.

*When using an egg replacer follow the packaged instructions. I have found the best method for using this product is to place the egg replacement powder and water in a bowl or measuring cup and beating it has you would scrambled eggs. This creates some "fluffiness" with the mixture that seems to help with the baking.

P.S. Interested in other gluten free and vegan cookies, try out my recipe for sugar cookies!

P.S.S. Looking for cute ways to wrap these cookies to give away to friends, family, and coworkers?! Then check out this cute video from What's Up Moms.

Pumpkin Pie Bread

I had a number of people ask me for this recipe after bringing it to a Thanksgiving party the other week. This recipe started from an awesome pumpkin bread recipe that was my husband's grandmother. I adapted it to be both gluten free and vegan as well as decreased the sugar and eliminated the oil. I decided to call it pumpkin pie bread as the resemblance is closer to pie, but in the form of bread. I like that the middle is not totally firm and a little gooey like pumpkin pie. It is one of those breads you can eat for breakfast and not feel too guilty, but enjoy it as dessert as well. I hope you might be up for trying this, and if you do, I hope you enjoy it!

 This recipe makes two large loafs of bread. You can also make mini breads, but I would suggest some mini and one large loaf as you will have quite a few small loafs.

Ingredients

• 2 cups of sugar*
• 4 Tbsp ground flaxseed + 12 Tbsp water (or equivalent of 4 eggs)
• 1 tsp baking powder
• 2 tsp baking soda
• 2 tsp cinnamon
• 2 tsp nutmeg
• 2 tsp cloves
• 1/4 tsp salt
• 1 jar cinnamon applesauce (24oz or about 2 cups)
• 2 boxes of pumpkin (15oz each) I used Farmer's Market Organic Pumpkin
• 3 cups of my gluten free flour mix

Method

Combine flaxseed and water together and set aside. Mix flour, baking soda, baking powder and salt in separate bowl and set aside. Place sugar and applesauce together in a mixing bowl and mix until smooth. Add in flaxseed and water mix, pumpkin, spices and continue to mix. Add in flour mixture last and mix until well blended. Place in loaf pans and cook at 325 degrees for about 2 hours. Note, check on the bread around 1.5 hours to see how it is doing. A toothpick should come out clean when it is cooked.

*If you are looking for a vegan sugar, I have had good luck with Wholesome Sweeteners Organic Sugar.

Vegan + Gluten Free Pumpkin Sugar Cookies

I LOVE sugar cookies. It was such a fun and memorable part of my childhood. So being gluten and dairy free, I wanted to find a way to continue this tradition with my son. My mom had a great recipe for sugar cookies, so I used this as my base and adapted it to be gluten, dairy, nut, free, and therefore vegan! I found this awesome kit for making pumpkin cut outs and it included different pieces to make eyes, mouths, and noses. So much fun!

 

Here is how the cookies turned out...

And of course for the recipes. If you would like to make your own little treats...enjoy!

Sugar Cookies

Ingredients

• 3/4 cup softened butter (I used Earth Balance)
• 1 cup sugar
• Egg replacement for two eggs (I used Ener-G)*
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups brown rice flour
• 1/2 cup arrowroot flour
• 1/4 cup oat flour
• 1/4 cup sorghum flour

Method

Mix thoroughly butter, sugar, eggs and vanilla. Blend in flours, baking powder and salt. Cover and chill for one hour or more. (I actually stored my overnight). Roll out the dough on a floured surface and cut out the cookies with cookie cutters of your choice. Bake at 400 degrees for 6 to 8 minutes or until lightly brown along the edges. Take off cookie sheet quickly to prevent over cooking.

*When using an egg replacer follow the packaged instructions. If using Ener-G you will use 3 tsp Ener-G + 4 Tbs water. I have found the best method for using this product is to place the egg replacement powder and water in a bowl or measuring cup and beating it has you would scrambled eggs. This creates some "fluffiness" with the mixture that seems to help with the baking.

Icing

Ingredients

• 2 cups powdered sugar
• 1 stick (1/2 cup) + 2 Tbs butter (softened)
• 1 tsp vanilla

Method

Mix until smooth. Add color if desired, or leave white to spread over the sugar cookies