Better-than-you’ll-believe creamy squash pasta sauce

The new year. January first. So many aspirations and goals tied to one day.

It seems like people are generally moving away from setting up huge year-long goals of drastic change and personal renovation. Instead, we’re doing things like intention setting and focusing on more realistic, small self improvements.

In the era of Wellness Warriors – where self love, understanding, and forgiveness are the new ways of life; along with mediation and warm morning lemon water – we are still constantly striving to be better but also allowing for large doses of grace and acceptance when we inevitably slip up.

Gone are the days of swearing off sugar for 365 days and setting alarm clocks to sound before the sun for a workout. We want consistency and manageability now. At least I do.

Today is just like tomorrow will be. There isn’t the same novelty to the first day of the new year anymore. Each day is simply another chance at being better. Of course there will be some days when a second glass of wine will be poured or a savasana will be missed. More often than we’d like, living in the moment will fall under the shadow of impatience. Judgment and negativity will sneak into our lives when we are tired and feeling scattered.

There will be back-stepping but hopefully mostly forward moving. Hopefully, with strategic and achievable goals in mind, your progress will be better than you’ll believe. (…Literally like this pasta sauce recipe. I thought it would be too thick with little flavor but it turned out to be a dream!)


Better-than-you’ll-believe creamy squash pasta sauce

prep time: 30 minutes | cook time: 30 minutes | serves: 4

This sauce is vegan, diary and gluten free.  The coconut milk and roasted  delicate squash blended together make it creamy-dreamy. The roasted garlic adds a comforting savoriness. Serve over your pasta of choice with an added green for a complete meal.

Ingredients:

  • 1 medium delicate squash
  • 3/4 cup coconut milk
  • 1/2 cup water (or as needed for consistency)
  • 4 -5 garlic gloves (still in bulb to roast)
  • 2 – 3 Tbs of avocado oil
  • Salt and pepper
  • Nutmeg (optional)

Directions:

  • Cut delicate squash into 1/2 inch pieces (not you don’t need to peel the skin off of delicate squash) and coat with avocado oil, salt + pepper, and nutmeg to taste
  • Spread squash out on a baking sheet and add your garlic bulb in tinfoil with a small amount to avocado oil drizzled on the top to the same sheet
  • Roast both at 400 degrees for 30 minutes
  • Once roasted, transfer into your blender with 3/4 cup coconut milk and 1/2 cup water (adding more if needed)
  • Blend and scrape down the sides as needed until creamy (remember to vent your blender for the steam to escape)
  • Pour out over pasta

Coconut lentil soup

I have a feeling it won’t be cozy soup weather much longer in California. With this in mind, I took full advantage of some canned food I had in my cabinet and made a coconut lentil soup recently while my grandma, mom, and little brother were at my house. I love having family over and cooking for them!

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The lineup

This soup actually turned out better than I thought it would! The coconut milk made it creamy dreamy but, with the added (homemade) veggie broth, it wasn’t too heavy. I ended up using 2 cans of lentils for more volume and less liquid, which worked perfectly.

As always, my inspo for this came from Oh She Glows.

Note: I omitted onions because my grandma’s not a fan. If you’re in the mood, I suggest adding them. Although, since I also used jarred garlic, I have to say it was pretty sweet not having to chop anything for this recipe.

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Still sweater weather here!

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Love those greens


Coconut lentil soup

Prep time: 10 minutes – Cook time: 25 – 30 minutes – Servings: 6 – 8 *freezes well*

Ingredients:

  • 1 can full fat coconut milk
  • 1 can diced tomatoes
  • 2 cans lentils
  • 4 cups vegetable broth
  • 1 bag spinach
  • 2 tbs minced garlic
  • 1 tbs tumeric
  • 1 teaspoon cumin
  • 1/2 teaspoon nutmeg

Directions:

  • Add garlic into a pot and heat up for 1 minute (I didn’t put any extra oil in so this step was fast; plus I was using jarred garlic — if you use fresh, wait until the garlic turns translucent in some OO)
  • Add canned tomatoes, lentils, and coconut milk + veg broth
  • Stir in spices
  • Bring to a boil and then reduce heat to a simmer for 25 minutes, uncovered
  • Take off heat and add spinach, stirring until wilted
  • Serve and enjoy (this would probably also be delicious over a scoop of brown rice)

 

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My attempt at staging my soup… ha.