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rachelsteiman

Apple and Butternut Squash Soup

A perfect meal for a chilly fall day. This butternut squash soup includes my favourite Gala apples and my go-to crunchy homemade croutons garnish.

Aside from being able to enjoy fresh croutons for soups and salads, I enjoy making seasoned croutons with leftover stale bread which might otherwise be tossed out.

APPLE AND BUTTERNUT SQUASH SOUP

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Prep Time 15

Cook Time 35

Servings 4

Ingredients

2 lbs Butternut Squash peeled & cubed
1 Yellow Onion peeled & cut into 8 wedges
1 Garlic Cloves peeled and chopped
2 Apples (ideally sweet) peeled & cubed
2 tbsp Extra-Virgin Olive Oil
Salt & Pepper to taste
4 cups Vegetable Broth
5 slices Sourdough Bread
1/4 cup Vegan Butter melted
2 tbsp Garlic Salt

Instructions

Preheat oven to 400F.
Line 2 large baking sheets with foil to prevent sticking, if desired.
Spread butternut squash, onions, garlic and apples evenly onto 2 baking sheets. Toss first pan in 1 Tbsp. extra virgin olive oil, salt and pepper. Repeat for the second baking sheet. Roast vegetables for 35 – 40 minutes.
In a food processor, puree roasted veggies. Add butternut squash puree to a large soup pot. Stir in low sodium vegetable broth, 1 tsp. salt, and ½ tsp. pepper. Heat to the desired temperature, or when soup begins to bubble.

CROUTONS

Preheat oven to 350F.
Remove crusts from stale bread slices. Brush bread on both sides with melted vegan butter.
Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
Bake at 350F for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Farmers Market frittata

Over the course of my pregnancy, I’ve been really enjoying the fresh eggs from the local farmers market I’ve been attending on Saturday mornings.

I love this simple recipe because you can truly use whatever veggies you have on hand and in season. I love using fresh herbs and serving it up with some fresh sourdough bread for good measure.

Farmers Market Frittata

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Prep Time 15

Cook Time 30

Servings 6

Ingredients

1 tbsp Coconut oil
1 Red Pepper diced
1/2 White Onion chopped
1/2 tsp Kosher Salt
1/2 tsp Pepper
1 Zuchinni chopped
3 cups spinach chopped
6 Eggs
3 ounces Feta crumbled
1 cup Sharp Chedder
1/4 cup Green Onion chopped

Instructions

Arrange a rack in the middle of the oven and heat to 400°F.
Heat the coconut oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat until shimmering. Add the pepper, onion, salt, and pepper. Sauté until slightly softened about 5 minutes. Add the zucchini, spinach, and basil, and cook until wilted, about 3 minutes. Remove from the heat.
Whisk the eggs, feta, cheddar and pepper together in a medium bowl until the eggs are broken up. Pour into the skillet over the vegetables. Sprinkle with the green onion and goat cheese.
Bake until the eggs are almost set, about 8 minutes. Turn the oven on to broil on high and broil until the top is set and light golden-brown, about 2 minutes more. Let cool 5 minutes before slicing and serving.

We all love a good thin crust pizza but sometimes you just need a deep dish crust that will satisfy those carb-loving desires. The recipe below makes one pizza but I usually double the recipe so that we have plenty of leftovers for the following day.

Deep Dish Pizza

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Prep Time 2

Cook Time 25

Servings 4

Ingredients

1 1/3 Warm Water
2 tsp Honey
1 package Instant Yeast
3 1/2 cup All-purpose FLour
1/4 cup Extra-Virgin Olive Oil plus more for drizzling
1/2 cup Tomato Paste
1 tsp Dried Oregano
1/2 tsp Red Pepper Flakes
1 tsp Flaky Sea Salt
Favoutie pizza toppings

Instructions

In a medium-large bowl, warm water warm and active-dry yeast. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minutes until the yeast is foamy.
Next, combine flour, extra virgin olive oil, and salt. Using a sturdy wooden spoon or a rubber spatula, mix until all of the flour is well incorporated.
Once combined, remove dough from the mixing bowl and use your hands to shape it into a ball. Grease the mixing bowl with olive oil or coconut oil cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
After the dough has risen for the first time. Turn the dough onto a floured surface. Roll the dough into a rectangular until that the dough is about 1/2-inch thick and place on a parchment covered baking pan. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
Preheat oven until 400F.
Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly the dried oregano, red pepper flakes, sea salt and tomato paste.
Top with your favourite pizza toppings and toss in the oven for 25 minutes until fully baked.

Gluten-Free Cheese Scones

Ever since living in New Zealand I’ve been slightly obsessed with savory cheese scones. Unfortunately, most establishments in Canada fail to make them as good as in New Zealand. I particularly like the Allpress cafe ones. My attempt to recreate them a couple year ago was a success and this has been a go-to recipe ever since.

Gluten-Free Cheese Scones

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Prep Time 15

Cook Time 20

Servings 8

Ingredients

4 cups Gluten-free Flour
3 tsp Baking Power
1 cup Sharp Chedder grated
1/2 cup Vegan Butter cubed
2 cup Oat Milk
1 cup Spinach cooked and cooled
1/4 cup Cherry Tomatoes baked

Instructions

Place all the ingredients except the oat milk into a large bowl, mix well with a fork, and if needed rub out any large lumps using your hands (the less you touch the mix the better it will be).
Pour the oat milk into the dry mix and using a fork (prevents over mixing) mix together
When the dough is starting to come together, turn out onto a clean work surface and gently fold together, adding the occasional dribble of milk if required. Do not overwork.
Form the dough into a rectangle and cut into scones: 12-14 pieces (smaller pieces can be pushed together).
Place well apart on a greased oven tray and place on the top rack in a preheated oven at 375F. Bake for 20 minutes until golden.

Crunchy Buckwheat Granola

This is the perfect healthier breakfast or snack when you’re craving something a little sweet. Pair with your favorite plant-based milk or yogurt for breakfast and feel free to top with some fresh fruit as well.

CRUNCHY BUCKWHEAT GRANOLA

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Prep Time 15

Cook Time 30

Ingredients

1 1/2 cups Raw Buckwheat Groats
1 1/2 cups Oats
3/4 cup Nuts or seeds pecans, cashews, walnuts and/or sliced almonds
1/2 cup Shredded coconut unsweetened
2 tbsp Chia seeds
3 tbsp Coconut Sugar
1/2 tsp Sea Salt
3/4 tsp Cinnamon ground
1/4 cup Coconut Oil
1/2 cup Maple Syrup
1 cup Apple diced

Instructions

Preheat oven to 325F.
To a mixing bowl, add the buckwheat groats, oats, nuts, coconut, diced apples, chia seeds, coconut sugar, sea salt, and cinnamon. Stir to combine.
In a small saucepan over medium-low heat, warm the oil and maple syrup until melted and combined.
Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 25-30 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
Wait until it has cooled completely. Place cooled granola in a sealed container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.

Kale Pesto Sauce

If you’re searching for a new tasty kale recipe to test out look no further. This kale pesto sauce is cinch to make and is a nutritious topping for a variety of meals. For those of you who don’t know, Kale has a high concentration of Vitamins K, A and C, is full of antioxidants and contains no fat.

This not so traditional pesto sauce can be used in a pasta sauce, as a sandwich spread, or even as a marinade. Depending on your intention for the sauce, the amount of olive oil used can be scaled up. For instance, if used as a sandwich spread or marinade; about ¼ cup of olive oil will be needed. For flavoring pasta; 1/2 cup or more olive oil will be necessary to reach the desired consistency.

Kale Pesto Sauce

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Prep Time 15

Servings 6

Ingredients

5 cups Kale
2 cups Basil Leaves
3 Garlic Cloves
1/2 cup Sunflower Seeds
1/2 cup Extra-Virgin Olive Oil
1/4 tsp Salt
1/2 cup Parmesan cheese

Instructions

Wash and pat dry the kale and fresh basil. Remove and discard the kale stems, give the kale leaves a rough chop and add them to a food processor along with the basil, garlic, sunflower seeds, and parmesan cheese.
Pulse 5 or 6 times to get everything chopped up. Turn the food processor on and slowly add the oil while the processor is processing. If you added ¼ cup of oil, you will end up with thick, spreadable pesto. You can stop here or if you desire a thinner consistency to use the pesto as pasta sauce, continue adding oil (about an additional ¼ cup) until the pesto reaches the consistency you want.
Use immediately or refrigerate for up to 1 week (you can also make the sauce in bulk and freeze it for later).

Notes

If using the pesto as pasta sauce, use about ½ cup of oil or more to get the sauce to the desired consistency. For spreadable pesto used in sandwiches or in a marinade use about ¼ cup of oil.

Basic Country Loaf

I’m a big fan of making homemade bread and this here is a simple country loaf recipe. I highly suggest using a scale for the measurements reason being the more accurate the better your loaf will turn out!

Homemade Country Loaf

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Prep Time 5

Cook Time 30

Servings 6

Ingredients

560 grams 00 bread flour
190 grams Whole wheat Flour
600 grams water 98°F to 100°F
17 grams Kosher Salt
3 grams Active Yeast

Instructions

In a large bowl combine with your hands the flours and water until completely mixed together. Let rest for 10 minutes.
Next, sprinkle the salt and yeast over top and mix it into the dough by pinching, stretching and folding the dough over for 4 to 5 minutes.
Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over 5 to 6 times.
Cover and rest for 45 to 60 minutes and then fold the dough over 5 to 6 times again.
Cover and rest for 2 hours or until it has tripled in size.
Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
Place the dough into a floured Benetton and cover and rest for 60 minutes.
In the meantime, place a small Dutch oven pot into the oven on 475° for at least 30 minutes.
Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes. Let cool for 20 to 30 minutes before slicing and serving.

Homemade Pie Crust

Finding a pie crust consistency that works perfectly is not an easy task. Luckily, the recipe I’m about to give you is fool proof! I’ll admit that the first time I made pie, years ago, it was a complete disaster. I blame myself for being a terrible reader of instructions. Even though Pie has its challenges, it’s definitely not impossible. Hopefully you’ll have the same luck with the recipe below as I have!

Homemade Pie Crust

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Prep Time 1 15

Ingredients

1 1/4 cup All-Purpose Flour
1 tbsp Sugar
1/2 tsp Salt
1/4 cup Vegetable Shortening cut into ¼-inch pieces and chilled
1/4 cup Unsalted Butter + 2 tbsp cut into ¼-inch pieces and chilled
3 tbsp Cold Water

Instructions

Process flour, sugar, and salt in a food processor until combined. Add chilled shortening and pulse until coarsely ground. Add chilled butter and pulse until the mixture resembles coarse crumbles. Transfer to a large bowl.
Sprinkle 3 tbsp water over flour mixture. Using a rubber spatula, stir the mixture until dough forms. Form dough into a 4-inch disk, wrap tightly in plastic wrap and refrigerate for 1 hour or up to 2 days (dough can be frozen, wrapped tightly in plastic and aluminum foil, for up to 2 months. Thaw completely at room temperature being using)
Let the chilled dough soften slightly at room temperature, about 10 minutes. Roll out dough into a 12-inch circle. Transfer dough to 9-inch pie plate, fold the edge of dough under itself so the edge is flush with the outer rim of plate, and flute edges. Refrigerate for 40 minutes and then freeze for 20 minutes. Heat oven to 375 degrees.
Line chilled pie shell with 12-inch aluminum foil, folding foil over edges of the dough. Fill with pie weights and bake for 20 minutes. Remove foil and weights, rotate plate, and continue baking until crust is golden brown 7-10 minutes. Let cool to room temperature.

Chocolate Almond Butter Bars

Thick and chewy Chocolate Almond Butter Bars will make your tastebuds swoon. So much chewiness packed into one little bar that’s easy to take on the go!

Chocolate Almond Butter Bars

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Prep Time 15

Cook Time 25

Ingredients

1 cup Coconut Sugar
1 cup Almond Butter
2 tsp Vanilla Extract
1/4 cup Oat Flour
1/4 cup Rolled Oats
1 1/2 Baking Powder
1/4 tsp Sea Salt
1/4 cup Oat Milk + 2 tbsp
1/2 cup Chocolate Chips

Instructions

Preheat oven to 350 degrees Fahrenheit. Line an 8×8 baking dish with parchment paper, making sure the paper hangs over the sides.
In a large mixing bowl, cream together the coconut sugar, almond butter, and vanilla on high using a stand or hand mixer with the paddle attachment on.
In a small mixing bowl, whisk together the oat flour, rolled oats, baking powder, and sea salt.
Add the oat flour mixture. Then, pour the oat milk over the oat mixture and begin beating on low and increase speed to medium. Beat until just incorporated. Add the chocolate chips and stir to incorporate.
Transfer the dough to the lined pan and use your fingers to press evenly into the bottom. Sprinkle the top of the cookie dough with another tablespoon of chocolate chips.
Bake for 25 minutes or until the edges are golden. Let cool completely in the pan. Then, remove bars by grasping the edges of the parchment paper. Slice and enjoy!

GET YOUR GREENS SMOOTHIE

Get Your Greens Smoothie

Print Recipe

Prep Time 5

Servings 2

Ingredients

1 cup Water
1/2 cup Spinach
1/2 cup Kale
1/4 cup Pineapple frozen
1/4 cup Mango frozen
1 tbsp Chia Seeds

Instructions

Blend the water, kale, and spinach on high speed until smooth.
Add the pineapple, mango, and chia seed. Blend on high speed until smooth.

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