Acorn Squash Soup (Dairy Free & Vegan Option)


Acorn Squash Soup, dairy free, vegan

We are in the midst of a major Winter Storm. The snow is falling, the wind is blowing and the temperatures keep dropping. This warm, nourishing soup hit the spot today.

The whole family gobbled this soup down for lunch. Next time I might try to double it since it went so quickly. Acorn Squash is brimming with Vitamins A, C, B6 and fiber. Winter squash is a healthy way to help ramp up your immune system this time of year.

Acorn Squash Soup (Dairy Free & Vegan Option)
Recipe type: Soup
Cuisine: Vegan & Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cooked acorn squash
  • 2 cups chicken or vegetable stock
  • 2 Tbsp. ghee (or olive oil)
  • 1 Tbsp. chopped garlic
  • 1 tsp. Italian Seasoning
  • 1 tsp. Herbamare (or sea salt)
  • 1 tsp. chopped ginger (optional)
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • pepper to taste
  1. Wash and cut squash lengthwise in half. Remove seeds from the squash and discard. Place in pot with 3 cups boiling water and boil until soft for 20 minutes. Remove squash from pot and use a spoon to scoop out the inner flesh. Discard the outer part of the squash.
  2. Using another pan, place ghee (or olive oil) into pan and melt over medium heat. Next add in squash and all other ingredients. Cook and stir regularly over medium heat for 10 minutes. Turn off heat. Using an immersion blender, blend ingredients together until smooth for 3-5 minutes.
  3. Serve hot.

 This was shared on Slightly Indulgent Tuesday.

Mock Mashed Potatoes (Nightshade Free & Dairy Free Option)

mock mashed potatoes, cauliflower, dairy free, nightshade free, paelo

I’ve been meaning to post this recipe for quite awhile. I make this side dish at least a few times a month as it is a dish everyone in my family will eat and come back for seconds…or thirds. And that’s not an easy feat for a Mom when the main ingredient is cauliflower.

Whether you avoid nightshades (and thus potatoes) or just want to try a new way to enjoy cauliflower, this cheesy dish is for you.

More reasons to eat up: Cauliflower is a good source of Vitamin C, folate, fiber and manganese. There are many delicious ways to eat cauliflower, but this dish is one of my favorite ways to gobble the vegetable up.


1 large cauliflower

2 Tbsp. ghee (or butter)

2 Tbsp. unsweetened or homemade almond milk (or milk of choice)

1/2 cup Parmesan Cheese (dairy-free option: Daiya Cheese)

1 tsp. Herbamare

1 tsp. garlic powder

pepper to taste

Break cauliflower into florets and place pieces in a medium size pan with 3 cups water. Boil until the florets are tender and then drain water in a colander. Pour cauliflower into a large bowl and mash with a potato masher. Add in ghee, milk, cheese, garlic powder, Herbamare and pepper. Beat with an electric mixer for 3 minutes or until texture is smooth and creamy.  Serve hot.

Optional-Top with cheese and pepper.

Makes 4 servings.

This was shared on Friday FoodFreaky FridayFit and Fabulous FridaysFresh Bites FridayWhole Food FridaysKeep It Real ThursdaysFull Plate ThursdayPennywise PlatterTastetastic ThursdayGluten-Free WednesdaysFrugal Days, Sustainable WaysReal Food WednesdayAllergy-Free WednesdaysTasteful TuesdayFat TuesdaySlightly Indulgent TuesdayMade From Scratch Monday, Better Mom MondaysInspire Me Monday, My Meatless MondaysMonday Mania and Melt in Your Mouth Monday.

Chickpea Salad with a Kick! (Vegan)

This refreshing bean and veggie salad is perfect for a Summer potluck or a meatless meal at home. It is loaded with fiber, Vitamin C and potassium.The special ingredient that takes this dish to the next level is garam masala, which is very popular in Indian cooking.

Have I told you that I could eat Indian every single day if I was allowed to?! There is a local Indian Restaurant by our house that caters to gluten-free eaters and I adore it. Since eating out regularly is not something our family does, I am trying to incorporate more Indian spices to the dishes I make at home. Garam masala makes my house smell almost like the restaurant. It invigorates the senses. I love the stuff.

My daughter is a big fan of garbanzo beans and kept reaching into her bowl to eat the beans first. Fortunately she ate the veggies as well, but it took a little more bribing 🙂


1 29 oz. can Eden Organic Garbanzo Beans (BPA free can)

2 medium size tomatoes, diced

1/2 red onion, diced

1/2 cucumber, diced

1/2 red bell pepper, diced

1 clove garlic, minced

1 Tbsp. olive oil

1 Tbsp. red wine vinegar

2 tsp. Herbamare (or sea salt)

1 tsp. parsley

pepper to taste

1 tsp. garam masala (feel free to make your own blend if you have time)

Saute onion in olive oil in a saute pan over medium heat for 5 minutes. Add in the rest of the ingredients and stir well. Cook for another 10 minutes stirring regularly. Serve!

Makes 6 servings.

This is linked to Whole Food FridaysGluten-Free WednesdaysAllergy-Free WednesdaysFit and Fabulous FridaysFresh Bites FridayFriday FoodFight Back FridayFriday Food FlicksSimple Lives ThursdayThriving on ThursdaysFull Plate ThursdayTastetastic ThursdayHealthy 2 Day Wednesdays, Whole Food WednesdaysWLWWFrugal Days, Sustainable WaysHearth and Soul HopTotally Tasty TuesdaysTraditional TuesdaysFat Tuesday, Slightly Indulgent TuesdayBetter Mom MondaysMelt in Your Mouth Monday, Made From Scratch MondayMy Meatless MondaysInspire Me Monday, Flour Me with LoveMonday Mania and Wellness Weekend.

Roasted Sweet Potatoes and Pears (Vegan)

This is one of my favorite recipes. It is a delicious twist on the traditional sugar-laden sweet potatoes often served during the Holiday Season. Sweet potatoes are abundant in Vitamin A while pears are rich in fiber and Vitamin C.

4 large sweet potatoes
4 pears
1 cup coconut sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup apple cider vinegar

Preheat the oven to 350 degrees. Line a large baking sheet or casserole dish with foil or grease lightly with olive oil. In a large bowl, mix together the sweet potatoes, pears, coconut sugar, vinegar and spices. After tossing the ingredients together for several minutes, place on the dish or baking sheet and bake for 1 hour. Enjoy!

 This recipe was shared on Family Fresh MealsAllergy-Free WednesdaysUltimate Recipe SwapIt’s a Keeper ThursdayGluten-Free WednesdaysPennywise Platter ThursdayTurning the Table ThursdayMy Meatless MondaysGluten Free Holiday ThursdaysWellness Weekend. It is also listed on Monday Mania and Sustainable Ways.

Butternut Squash Risotto (Dairy Free Option)

This risotto is scrumptious. Butternut squash is an excellent source of Vitamins A, C and E as well as a good source of fiber.

But most importantly will YOUR family eat this? And the answer is yes-and they will probably ask for seconds!

1 large Butternut Squash (2-3 lbs)
2 cups Aborio Rice
6 cups chicken broth
2 tablespoons olive oil
1 tablespoon ghee
1 onion, chopped
3 tablespoons garlic, minced
1 cup Parmesan cheese (Use Daiya cheese to make dairy free)
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
pepper to taste

Pierce the squash with a fork in several places. Place in a slow cooker with 1/2 cup to 1 cup water. Cook on the low setting for 6 hours. After 6 hours, remove the inside of the squash and place into a bowl. Use a potato masher to smooth out the cooked squash.

In a large pan over medium heat, warm up the olive oil and stir in the chopped onion and cook until translucent. Add in the rice, garlic, and squash and then stir for several minutes. Next add in one cup of the chicken stock. Once the rice has absorbed all of the stock, add in the remaining 5 cups of stock, cup by cup. If you would like to reduce the sodium in this dish, you may use 3 cups of water and 3 cups of chicken broth.

When the rice is tender, add in the Parmesan cheese, ghee, nutmeg and salt and pepper. Stir over low heat for several minutes.

Serve hot with Parmesan cheese sprinkled on top.

I shared m this recipe on Allergy-Free WednesdaysWhole Foods WednesdayMelt in Your Mouth MondayLunchbox LoveIt’s a Keeper ThursdayTastetastic ThursdayHealthy 2 Day WednesdaysFrugal Days, Sustainable Ways, Slightly Indulgent TuesdayThe Sweet Spot, Things That Make You Say MmmFull Plate ThursdayMix it up Monday, Midweek FiestaHealthy 2 Day WednesdayGluten-Free WednesdaysJust Another Meatless MondayUltimate Recipe SwapShow and TellTotally Tasty TuesdaysHearth and Soul Blog Hop and Tip my Tuesday.