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Roasted Squash Seeds

16 Thursday Apr 2020

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Nut Free, Other, Soy Free, Vegan, Vegetarian

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butter, canola oil, coconut oil, corn free, dairy free option, egg free, flavored salt, gluten free, low carb, melon seeds, no sugar, nut free, olive oil, organic, pumpkin seeds, roasted seeds, safflower oil, salt, sea sallt, seasoned salt, snack, soy free, squash seeds, sunflower oil, toasted seeds, vegan option, vegetarian

raw organic butternut squash seeds

raw organic butternut squash seeds

Credit for this recipe goes to Kim Lane of Austinmamas fame. I’ve adapted it a bit to meet allergy needs, but the heart of it is the same. The most important thing she taught me was that you don’t wash the seeds. You leave the goop on them. It makes them much more flavorful and is a lot less of a pain!

This recipe works with seeds of any kind from the squash family which includes melons. You can use butternut, acorn, pumpkin, honeydew or cantaloupe. I generally stick to the more vegetable seeds.

Roasted Squash Seeds

Ingredients

Seeds from one or more squash (do not clean!)
A few teaspoons of oil that is safe for you or melted butter
A few shakes of salt of your choice (flavored salts work, too)

Directions

Preheat the oven to 250F.

Take the seeds out of the squash. Remove any huge chunks of squash strings from the seeds, but do not wash or remove little bits. They add flavor! Place the seeds in a pan that will hold them all in a single layer, and lightly coat the seeds with the oil or butter of your choice. Shake a bit of salt over them. Stir until all are relatively coated.

Bake the seeds for one hour, pulling them out every 15 minutes and stirring, pushing them back into a flat layer every time.

Allow to cool and then eat. They can be stored in a sealed bag or container on the counter for a short amount of time, but I rarely have any left since we tend to eat them all while they are warm!

©2020 NaturallyElizabeth.com

roasted and salted organic butternut squash seeds

roasted and salted organic butternut squash seeds

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Vegetable Lentil Soup

01 Thursday Nov 2012

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Nut Free, Soups, Soy Free, Vegan

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bean, lentil, organic, vegan option, vegetable soup

While we’re back to warm weather in Central Texas at the moment, I’m sure it will get cold again… eventually.  This made a hearty soup earlier this week when the temperatures were a little cooler.

***

Vegetable Lentil Soup

Adapted from “Easiest Black-Eyed Peas and Lentil Soup” in 1001 Low-Fat Vegetarian Recipes by Sue Spitler

3 medium organic carrots, sliced thinly
3 stalks organic celery, sliced
1 medium yellow or white organic onion, diced
4 cloves organic garlic, minced
2 tablespoons organic olive oil
8 cups organic GF low sodium vegetable or chicken broth*
2 cups filtered water
2 teaspoons dried organic thyme
1.5 teaspoons dried organic marjoram
1 teaspoon dried organic oregano
2 teaspoons sea salt
1 teaspoon organic black pepper
1 organic bay leaf
1-15 ounce can organic white beans or black-eyed peas
1.5 cup dried organic lentils (I used a combination of red and brown)
1-15 ounce can Muir Glen organic diced tomatoes
2 cups packed organic greens, cut in small pieces (chard, kale or collard greens work well)

Sauté carrots, celery, onion, and garlic in oil in large pot for a few minutes until they soften a bit (or stick to the pan… that’s my signal it’s time to move on to the next step).  Add broth, water, herbs, beans, lentils, and tomatoes.  Cook over medium heat until the carrots and lentils are soft (45-60 minutes).  Stir in the greens and allow to cook for 5-10 minutes until the greens are done.  Discard bay leaf before serving.

Makes about 4 quarts.

*If making this vegan, obviously choose the vegetable broth rather than the chicken broth.

©2012NaturallyElizabeth.com

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GFDF Lentil and Sweet Potato Soup

05 Thursday Jul 2012

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Soups, Soy Free, Vegan

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dairy free, egg free, gluten free, organic lentil soup, soy free, sweet potato, vegan option

[Update 7/7/12]

I realize that the soup picture above isn’t the most attractive looking; I used brown lentils in it which isn’t quite as pretty as when I make it with red lentils. It’s hard to make many blended soups look pretty, but this one tastes really good.  One of my sons doesn’t like beans in any other form, but he will willingly eat this soup.  He really likes to add in chunks of leftover baked potatoes to add a bit more texture and substance to it.  We all like to add in smoked sausage.

I often double this recipe so we have lots of leftovers.  It freezes and reheats well.

GFDF Lentil and Sweet Potato Soup

Adapted from Kalyn’s Kitchen

a few tablespoons of organic olive oil
1 large organic white or yellow onion, diced (about 1.5 cups)
4 teaspoons fresh organic ginger, minced
4 large cloves organic garlic, minced
1 serrano or jalapeño or other hot pepper of your choice, sliced thin
1 tablespoon organic curry powder
1.5 teaspoons sea salt
½ teaspoon organic black pepper
1 large or 2 medium organic sweet potato, peeled and diced
1.5 cups organic dried lentils (I use brown or red)
4 cups organic GF chicken broth (I use Imagine or Pacific)*
2 cups water
1 can light coconut milk
½ cup loosely packed fresh organic cilantro leaves

Optional add-ins:
1 pound natural smoked sausage, cut in pieces and cooked
2 cups baked organic white/red/yellow potato, diced

Sauté the diced onion in olive oil in the bottom of a soup pan over medium heat. When the onion is partially cooked, add in the ginger, garlic, and pepper and continue cooking for a few minutes more.  Add in the curry powder, salt, black pepper, sweet potatoes, lentils, broth, and water.  Allow to continue cooking until the sweet potatoes and lentils are soft, about 30 minutes.  Add in the coconut milk and cilantro leaves and cook for a few minutes more.

Remove from heat.  Using an immersion blender, puree the soup.  If you don’t have an immersion blender, allow the soup to cool and blend in small batches in a regular blender, taking care not to burn yourself.

If adding in the optional sausage or potato, do so right before serving.

*Use vegetable broth and don’t add in the smoked sausage to veganize this recipe.

©NaturallyElizabeth.com

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T’s Favorite Potato Salad (GFDF)

07 Wednesday Mar 2012

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Nut Free, Side Dishes, Vegan, Vegetarian

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Tags

dairy free, gluten free, nut free, organic potato salad, vegan option

My oldest son (T) loves potato salad, especially this recipe which is one that I’ve created over the years.  He craves it.  Once the craving gets into his system, he pesters me mercilessly until I make it for him, although now that he’s old enough, I make him help with all of the washing and chopping.  We make a huge batch of it, and he’ll eat it for any meal of the day plus snacks until it’s gone.  I made a smaller batch once, and he complained it wasn’t enough.  I do like this potato salad, but I’m not quite as addicted to it as T is.

I like my mayonnaise to mustard ratio higher than T does.  He would probably prefer it if I reversed the amounts of mayo and mustard in this.  When I know I’m not going to be eating it, I will double or triple the mustard amount to make him happier.  Given that I used to eat mustard sandwiches as a child (mustard spread between two pieces of white bread– a thought that makes my stomach turn as an adult!), I can’t really blame him for his mustard addiction, either.

T would probably prefer I put crumbled bacon in this as well, but bacon is a special treat around our household since just cooking it often gives me a migraine.  Eating bacon is out of the question for me.

This is a great recipe for the upcoming months when potatoes, green onions, peppers, and dill are readily available at local farmers’ markets in Austin.  I substituted orange and red peppers in this batch because I wanted more color.  But generally speaking, I will use whatever peppers I have fresh and on hand.

T’s Favorite Potato Salad

~4 pounds of organic small red potatoes (Yukon Gold work well, too)
3 stalks of organic celery, sliced thin (about 1 cup)
2-3 organic green onions (about ½ cup)
2 tablespoons finely chopped fresh organic dill (do not substitute dried)
1 medium organic green pepper, finely diced (about 1 cup)
2 tablespoons prepared organic yellow mustard
2-3 teaspoons sea salt
½ teaspoon organic black pepper
1 cup organic mayonnaise*
6 hard-boiled organic eggs, diced*

Wash and trim the potatoes, leaving the skins on as much as possible.  Place in a large oven proof pot with a lid, and add about 1 cup of water to the bottom to help steam them.  Bake covered for about 45 minutes at 400F, checking to make sure they are fully baked.  If not, bake for longer.  (I will often bake all of a 5 pound bag and then use the remaining potatoes for other recipes or to feed plain to my child who doesn’t like potato salad.) Take potatoes out of the pot and allow to cool.

While the potatoes are cooking and cooling, prepare the rest of the vegetables including the dill.  Once the potatoes are cool, mix together all of the vegetables with the potatoes.  Sprinkle with the salt and pepper, top with the mayonnaise and mustard, and stir well.  Add in the eggs, and gently stir one final time.

Makes an absurdly large amount of potato salad.

*To make this recipe vegan friendly, use a mayo substitute like Vegenaise and omit the hard-boiled eggs.  I will often forget to make eggs and so we will eat it eggless, though my kids prefer it with eggs.

©NaturallyElizabeth.com

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Recent Posts

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