Butternut Squash Mac and Cheese

What you need:

• 1 butternut squash
• 2-3 cups of dry whole wheat macaroni or elbow pasta
• 1 cup of almond milk
• 1/2 cup whole wheat bread crumbs
• 3 cloves of garlic, chopped
• 1 cup of organic shredded low fat cheese (of your choosing)
• 1 teaspoon of onion powder
• 1 teaspoon of oregano (fresh or dried or dried Italian seasoning)
• 1 teaspoon of chili powder
• salt and pepper to taste
• Any fresh herb for garnish/ extra flava

What you do:

• Preheat oven to 350
• Cut butternut squash into cubes
• Boil until soft
• Blend all ingredients except the cheese and breadcrumbs
• Cook pasta according to package directions
• Mix butternut squash mixture with pasta
• Cook for 20-25 minutes on 350 until top later is crunchy

Lime Cilantro Sweet Potato Mash

What you need:

• 4 large sweet potatoes
• 1/3 cup of almond milk
• 2 tablespoons of olive oil
• 1/2 cup of fresh cilantro
• 4-5 cloves of garlic
• 1 lime

What you do:

• Peel sweet potatoes
• cut them into cubes
• boil sweet potatoes until soft
• saute garlic if you want to avoid a strong garlic punch (note: we love it raw)
• Mash potatoes with fork
• Add 1/3 cup almond milk
• Add two tablespoons of olive oil
• Blend cilantro and the juice of the lime
• Combine with sweet potato mash
• Add salt and pepper to taste

Soulful Collard Greens

What you need:

• 1 tablespoon olive oil
• 1/2 red large onion, chopped
• 1 teaspoon red pepper flakes
• 1 clove garlic, finely chopped
• 1 pound collard greens, finely chopped
• 3 cups of homemade or low sodium vegetable stock
• 2 tomatoes, chopped
• Salt and black pepper

What you do:

• In a large pot over medium heat, heat olive oil
• Saute the onions for 2 minutes, and then add the red pepper flakes and garlic- cook for another minute
• Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, but not soggy (15-20 minutes).
• Add tomatoes last and cook for another minute.
• Finish by seasoning with salt and black pepper.

Caribbean Jerk Tofu

What you need:

• 1 lb extra firm tofu, pressed (see below)
• 1 tablespoon olive oil
• For the marinade:
• 1/2 large onion, chopped
• 4 cloves garlic
• 2 tablespoons fresh ginger, grated
• Juice of 2 limes
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon olive oil
• 3 tablespoons pure maple syrup or honey
• 1 tablespoon dried thyme
• 1/2 teaspoon cayenne
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 jalapeño pepper, seeded and chopped

What you do:

• Puree all ingredients for the marinade in blender or food processor
• Slice the pressed tofu into long triangles (watch show for guidance!)
• Marinade tofu in a bowl for at least an hour covered, flipping slices a couple of times.
• Prepare the cast iron grill with a thin coat of olive oil and turn heat to medium high. When pan is hot, lay tofu in a single layer. Pour remaining marinade over tofu in skillet. Cook for 8 minutes on each side. (If you don’t have a grill, use a skillet!)
• *To press tofu, wrap in paper towels or a clean dish towel and press under the weight of a heavy object, such as a skillet with a heavy book in it. Turn over after 1/2 hour. This will get the water out and allow the tofu to soak up more of the marinade.

Category: Dinner, Entrées, Recipes., Show Recipes, Sides