One skillet Pumpkin "rice"

Original recipe from naturalfitfoodie.com (heavily modified) (caribbean recipe, very forgiving)

INGREDIENTS:
1 small butternut squash
1 cup quinoa / rice / cauliflower rice
2 cups chicken broth
1 medium onion
5 cloves garlic
2 inches knob ginger
1 small lime
jalapeno or something spicy to taste

METHOD:
Peel and chop squash into 1 inch cubes

Add finely chopped onions to a pot with some butter and sweat. Once translucent, add ginger and garlic (finely chopped, grated or pureed)

After 10-15 minutes, add the squash with a tsp of salt and cook covered till tender.

Meanwhile, wash and soak quinoa for 5-10 minutes. Discard water and add grains to the pot with broth.

Cook covered till both quinoa and squash are done.

Add zest and juice of one lime with finely chopped jalapeno, red pepper flakes or paprika.

Serve with grilled chicken, cucumber salad or avocado slices. 

'low-sugar' Pineapple upside down cake

Original recipe from: preppykitchen.com, serves 8, ~300 cal per serving

INGREDIENTS: (already reduced sugar quantities)
Topping:
1/2 cup brown sugar
4 tbsp butter (unsalted preferable)
1 tbsp vanilla extract
1 20 oz can pineapple slices
Add a pinch of salt if butter is not salted
Base:
2 cups multipurpose flour
1 tsp baking powder
1 tsp salt if butter is unsalted
1/2 cup granulated sugar
1 cup milk (whole or almond)
3 eggs
1 tbsp vanilla extract
3/4 cup butter (1 and 1/2 stick!)
1/4 cup sour cream or yogurt (full fat)
Optional: 10 pecans or walnuts
No cherries!

METHOD:
Preheat oven to 350 F. Butter spring-foam pan (9 or 10") and prepare in a baking sheet or with Al foil.

Melt butter (topping) in a bowl in the microwave, cool slightly, add vanilla extract and pour on the base. Evenly sprinkle brown sugar and if it doesn't melt to make a caramel, the pan can be warmed up in the oven.

Arrange pineapple slices on the caramel such that there is one in the center and 6 other slices around the central one. Save the juice and leftover slices to be combined with the wet ingredients. Optional: add pecans / walnuts to the center of each slice. Set the pan aside to set.

In a large bowl, sift flour, baking powder and salt (if using).

Using electric mixer, cream the butter and sugar together till fluffy. Add one egg at a time and yogurt / sour cream. When combined, add vanilla extract.

Combine wet and dry ingredients, Spatula or whisk, don't over mix. Add pineapple pieces and juice (adjust for pancake like consistency).

Gently add batter to prepared pineapples without disturbing them. Don't overfill (Max 3/4 pan, batter rises too much).

Bake for 35 - 45 minutes till the center is set.

Allow the cake to cool for 20 minutes before opening the pan. Can pass a knife through the sides but the bottom WILL stick.

For serving: Use 2 big spatulas to loosen the bottom. Reattach the sides before attempting to invert the cake. Serve warm or with ice cream / whipped cream.

GINGER PUMPKIN SOUP

Original recipe from: geniuskitchen.com , Serves 4, 168 calories per serving (depends on milk / cream)

INGREDIENTS:
1 small onion chopped
1 tbsp butter
1 lb pumpkin (cubed or baked) (butternut squash will do as well)
2 cups chicken broth
2 tbsp chopped ginger (grate or puree)
1 tsp cumin
1 tsp chilli or paprika
1 tsp turmeric
1 tsp salt
1 cup almond milk, cream, half and half or almond milk

METHOD:

Melt butter in a pot and sweat the onions for about 5 minutes till translucent.

Add pumpkin, broth, ginger, all spices and salt and simmer for 15 minutes.

Puree all ingredients in a blender.

Add milk / cream and heat through without boiling.

Nutritional yeast optional. Serve hot with bread / grilled cheese or crackers.

BAKED CRISPY TOFU NUGGET

Original recipe from omnivorescookbook.com , Serves 4, ~245 calories per serving

INGREDIENTS:
14 oz package of extra-firm tofu
8 tbsp soy / almond milk
3 tbsp Dijon mustard
4 tbsp flour
2 tsp italian spice blend
1 tsp garlic powder
1 tsp salt
1 cup panko breadcrumbs
1/4 cup cornmeal / semolina

METHOD:

Pre-heat oven to 400 F. Prepare pan with oil / butter and parchment.

Drain tofu with a weight and kitchen towels. Cut with a clean knife into squares (4x4x1 cm)

Mix batter (season well). Keep panko and cornmeal in a separate bowl.

Coat each piece of tofu with batter, flip the dry coating and place on the baking pan in an even layer. Coat the top with another layer of oil (to make it crispy.)

Bake for 25-30 minutes, flipping in between.

Serve hot with hot or peanut sauce. 

APPLE CRUMBLE

Original recipe: geniuskitchen.com Serves 6

INGREDIENTS:
6 apples (granny smith worked well)
1/2 cup water
1/4 cup sugar (or 4 drops liquid stevia)
1 tsp cinnamon
juice of half a lemon
1 and 1/2 cups flour (multipurpose or wheat)
1/2 tsp baking powder
1/2 cup sliced almonds
1/2 cup brown sugar
1/2 cup butter (or vegan butter)
9-inch pie dish (depends on size of the apples)

METHOD:

Pre-heat oven to 375 F.

Peel, core and slice OR dice apples. Add lemon, sugar (stevia) and cinnamon. Place the mixture in a pie dish / pan. 

Combine flour, raising agent, sugar, almonds in a bowl and rub with diced COLD butter till crumbly.

Sprinkle the crumble on the apples and bake for 30 mins or until the top is browned.

Serve warm with cold+sweetened custard, cream, ice-cream or yogurt. 

CHEESY SPINACH ARTICHOKE DIP

Original recipe from minimalistbaker. Serves 17 for 1/2 cup servings.

INGREDIENTS: 
1 1/4 cups raw cashews
2 Tbsp olive oil (sub water if avoiding oil)
5 cloves garlic
3/4 cup chopped shallot
1 1/2 cups almond milk 
5 Tbsp nutritional yeast
4 cups loosely packed chopped fresh spinach
1 14-ounce can artichoke hearts (rinsed, drained, dried, and roughly chopped)
2 Tbsp parmesan cheese 
Salt, pepper, chilli flakes, bread crumbs

METHOD:

Soak cashews for 1 hour in very hot water (uncovered) or in cool water overnight. Then drain and set aside.

In the meantime, heat a large oven-safe metal or cast-iron skillet over medium heat. Once hot, add oil, garlic, and shallot. Sauté for 1-2 minutes. Then lower heat to medium/low and sauté for 2-3 minutes more or until just golden brown and slightly caramelized. Set off the heat to cool.

Once cashews are soaked and drained, preheat oven to 375 degrees F (190 C). To a blender, add soaked and drained cashews, half of the sautéed garlic and shallot, almond milk, nutritional yeast, sea salt, and pepper and blend into a creamy purée, scraping down sides as needed.

Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well salted, so consider adding more nutritional yeast for cheesiness or another pinch sea salt for saltiness. Set aside.

Heat the skillet with the remaining shallot and garlic over medium-high heat and add spinach and chopped artichokes. Season with a pinch each salt and pepper and sauté for 4-5 minutes, stirring frequently, to wilt spinach.

Turn heat off and add all of the sauce. Stir to combine. Sprinkle the top with vegan parmesan cheese, bread crumbs (optional), and red pepper flake (optional). 

Bake for about 5-8 minutes or until the dip is hot enough to serve. Be careful not to over-bake or the cheese sauce can begin to dry out and lose its creamy texture. Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being our favorite.

Store leftover dip covered in the refrigerator up to 4-5 days. Reheat in an oven-safe dish at 350 degrees F (176 C) until warmed through (or in the microwave), adding more almond milk as needed if dip has dried out.

MEDITERRANEAN PORK CHOPS WITH VEGETABLES

Original recipe from skinnytaste. Serves 4 ~ 230 calories per serving.

INGREDIENTS:

16 oz (8 pieces) boneless thinly sliced, center cut pork chops
3/4 tsp meat seasoning
1 small zucchini, ends trimmed
1 small yellow squash, ends trimmed
1 cup halved cherry tomatoes
1 tbsp olive oil
1/4 tsp salt
1/4 tsp ground pepper
3 cloves garlic
1/2 tsp oregano
1/4 cup pitted kalamata olives
1/4 cup feta cheese
1 tsp lemon zest
1 tbsp lemon juice

METHOD:

Preheat oven to 450 F. Season the pork chops.

Julienne, spiralize or slice zucchini and squash.

Toss the tomatoes with salt, pepper, oregano and oil. Place cut side down on sprayed baking sheet and roast for 10 minutes.

Add sliced garlic and continue baking for 5 more minutes. Remove in a bowl and cool.

Turn the oven to 200 F.

Heat large skillet on medium-high heat. Add oil, squashes and salt and cook till tender.

Combine with tomatoes in bowl and replace in the warm oven.

Cook pork chops on one side on a skillet heated to medium-high heat for 2 minutes. Don't want them tough.

Add vegetables with meat and olives. Combine with lemon juice and zest.

Top with feta and serve!