5 med potatoes cubed
2 acorn squashes, peeled, seeded and cubed
1 cup almond milk
1/2 tsp pink Himalayan salt
3 tsp coconut oil divided
1 onion chopped
4 garlic cloves finely chopped
1 can Eden Organic adzuki beans drained
1 can Eden Organic navy beans drained
1 cup dried mushrooms (can also use fresh) chopped
1/4 cup water
2 tbsp organic soy sauce or liquid aminos (Bragg's or coconut)
1 tbsp all-purpose seasoning blend
1/2 tsp thyme
3 tbsp arrowroot with water to dissolve
1 12-oz bag of frozen mixed vegetables (if it has corn make sure it's organic and non GMO)
2 slices of whole grain bread toasted
Fresh ground pepper to taste
Preheat oven to 400. Dice the potatoes and peel, chop de-seed the acorn squash. Roast until soft about 40 - 60 min.
While the veggies are roasting heat 1 tsp of coconut oil in a large saucepan and add the onion. Cook until soft then add the garlic. Cook for a few minutes making sure not to burn the garlic. Add in all of the beans, the mushrooms, 1/4 cup purified water, the soy sauce or liquid aminos, the thyme and pepper to taste. Simmer until the mushrooms are soft. In a bowl mix the 3 tablespoons of arrowroot in enough water to dissolve and add to bean mixture. Once it is well incorporated add the frozen vegetables and let simmer for another 5 minutes and shut off heat.
In a mini chopper or food processor process the toasted bread slices into breadcrumbs. If you don't get a cup's worth then toast more bread and repeat.
In a large bowl combine the potatoes, acorn squashes, 1 tsp coconut oil, almond milk, the 1/2 tsp salt and pepper. With an immersion blender blend until smooth, you can also transfer to a blender or use a potato ricer or masher.
To assemble:
Grease a casserole dish with the remaining coconut oil and line the bottom with the breadcrumbs. Then layer in the bean mixture and cover with the mashed potato/acorn squash mixture. Bake for 40 minutes at 400 until the top layer has a golden color to it.
I like to eat this with nutritional yeast and sriracha sauce. YUM!
Variation: Use lentils, black beans or kidney beans.
Serves 6 - 8 small bowls
Cook time 90 min
Equipment: Large sauce pan, casserole dish, hand blender or blender, mini chopper or food processor
2 acorn squashes, peeled, seeded and cubed
1 cup almond milk
1/2 tsp pink Himalayan salt
3 tsp coconut oil divided
1 onion chopped
4 garlic cloves finely chopped
1 can Eden Organic adzuki beans drained
1 can Eden Organic navy beans drained
1 cup dried mushrooms (can also use fresh) chopped
1/4 cup water
2 tbsp organic soy sauce or liquid aminos (Bragg's or coconut)
1 tbsp all-purpose seasoning blend
1/2 tsp thyme
3 tbsp arrowroot with water to dissolve
1 12-oz bag of frozen mixed vegetables (if it has corn make sure it's organic and non GMO)
2 slices of whole grain bread toasted
Fresh ground pepper to taste
Preheat oven to 400. Dice the potatoes and peel, chop de-seed the acorn squash. Roast until soft about 40 - 60 min.
While the veggies are roasting heat 1 tsp of coconut oil in a large saucepan and add the onion. Cook until soft then add the garlic. Cook for a few minutes making sure not to burn the garlic. Add in all of the beans, the mushrooms, 1/4 cup purified water, the soy sauce or liquid aminos, the thyme and pepper to taste. Simmer until the mushrooms are soft. In a bowl mix the 3 tablespoons of arrowroot in enough water to dissolve and add to bean mixture. Once it is well incorporated add the frozen vegetables and let simmer for another 5 minutes and shut off heat.
In a mini chopper or food processor process the toasted bread slices into breadcrumbs. If you don't get a cup's worth then toast more bread and repeat.
In a large bowl combine the potatoes, acorn squashes, 1 tsp coconut oil, almond milk, the 1/2 tsp salt and pepper. With an immersion blender blend until smooth, you can also transfer to a blender or use a potato ricer or masher.
To assemble:
Grease a casserole dish with the remaining coconut oil and line the bottom with the breadcrumbs. Then layer in the bean mixture and cover with the mashed potato/acorn squash mixture. Bake for 40 minutes at 400 until the top layer has a golden color to it.
I like to eat this with nutritional yeast and sriracha sauce. YUM!
Variation: Use lentils, black beans or kidney beans.
Serves 6 - 8 small bowls
Cook time 90 min
Equipment: Large sauce pan, casserole dish, hand blender or blender, mini chopper or food processor
