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Ingredients:
- Pumpkin (4 cups)
- Sweet Potato, peeled and diced (2 lbs.)
- Onion, diced (med.)
- Apple Cider (1 cups)
- Consomme (2 tbsp.)
- Butter (2 tbsp.)
- Garlic, minced (1 tsp.)
- Bay leaf (1)
- Black or White Pepper (.5 tsp.)
- Cinnamon (.25 tsp.)
- Nutmeg (.125 tsp.)
- Allspice (.125 tsp.)
- Water (7 cups)
Directions:
- Cut Pumpkin in half and remove seeds.
- Place cut side down in a 9×13 casserole dish with .5 inches of water in the bottom.
- Bake at 350 degrees for 45 – 60 minutes.
- When cool, scoop out flesh and mash with a potato masher.
- Saute Onion, Garlic, and Bay leaf in Butter.
- Add all other ingredients and bring to a boil.
- Simmer for 30 minutes until potatoes are soft.
- Optionally mash with a potato masher for a smoother and thicker soup or leave us is for a chunky brothy soup.
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Ingredients:
- Sweet Potatoes, peeled and cubed (1 lb.)
- Onion, diced (small)
- Tomato Paste (1.5 tbsp.)
- Chickpeas, drained (two 15 oz. cans)
- Coconut Milk, unsweetened (.5 cups)
- Olive Oil (3.5 tbsp.)
- Brown Sugar (1 tsp.)
- Salt (1 tsp.)
- Black Pepper (.25 tsp.)
- Cayenne Pepper (.125 tsp.)
- Cinnamon Sticks (4)
- Rosemary (1.5 tsp.)
- Garam Masala (2 tsp.)
- Lime Juice (2 tbsp.)
Directions:
- Toss 1 tbsp. Olive Oil, Onion, Brown Sugar, Sweet Potatoes, .25 tsp. Salt, and Black Pepper.
- Spread the Potato mixture on a cooking sheet and add Cinnamon sticks or casserole dish.
- Bake for 30 minutes and 350 degrees, tossing every 10 minutes.
- Whisk together Tomato Paste, Garam Masala, Cayenne Pepper, 1.5 tbsp Olive Oil, and .75 Tbsp. Olive Oil.
- Fold in Chickpeas until evenly coated.
- Add Chickpeas to Potatoes and bake at 400 degrees for 15 more minutes.
- Whisk together Coconut Milk, Lime Juice, and 1 tbsp. Olive Oil.
- Remove Cinnamon Sticks, and coat with Coconut Milk mixture.
Ingredients:
- Sweet Potatoes, peeled and cut into 1.5 inch strips (2-3 lbs.)
- Carrots, peeled and sticked (1-2 lbs.)
- Green Bell Peppers, chopped into large pieces (3 large)
- Radishes, quartered (1 lb.)
- Onions, quarter slices (3-4 medium)
- Olive Oil (.5 cups)
- Seasoned Salt (2 tbsp.)
- Black Pepper (2 tsp.)
- Brown Rice (2 cups)
Directions:
- Cook Rice.
- Line baking sheets with foil.
- Mix .25 cups Olive Oil, 1 tbsp Seasoned Salt, and 1 tsp. Black Pepper in a large bowl.
- Toss Sweet Potatoes and Carrots in Oil Mixture and place on baking sheets
- Bake at 450 degrees for 60 minutes, turning pieces half-way and rotating trays.
- Mix remaining .25 cups Olive Oil, 1 tbsp Seasoned Salt, and 1 tsp. Black Pepper in the same bowl.
- Toss Green Bell Peppers and Radishes in Oil.
- When Sweet Potatoes and Carrots are done, place in large container and change foil on the baking sheets.
- Place Radishes and Bell Peppers on 1 Baking Sheet.
- Toss Onions in remainder of oil mixture and place on other baking sheet,
- Bake Onions for 20 minutes and Radishes and Bell Peppers for 40 minutes, turning over pieces half-way for each.
- Mix all veggies together and serve over rice.