blog | Lise Fiad

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Vanlife, Travel and Lifestyle

Panera 's Copycat Autumn Squash Soup

Prep Time: 5 Minutes Cook Time: 35 Minutes Total Time : 40 Minutes Serves: 4-6

INGREDIENTS

5 cups butternut squash, cleaned and cubed

1 honey crisp apple

2 carrots, peeled and chopped

1 sweet onion, chopped

1/2 cup dried split red lentils, washed

1 tbsp agave

1 tsp ground mustard seed powder

1/4 tsp ground ginger

1 tsp red chili flakes

1/2 tsp cinnamon

1/4 - 1/2 cup sparkling apple cider

3-4 cups veggie broth

1 tsp coconut oil

1/2 cup canned full fat coconut milk

drizzle of coconut milk for garnish

salt and pepper to taste

DIRECTIONS

1. Cut butternut squash in half, scoop out seeds, and chop into cubes.

2 Heat oil in large pot over medium-high heat. Add onions and sauté until translucent.

3. Add the butternut squash and carrots and cook for 15 minutes, stirring occasionally.

4. Add the agave, veggie broth, sparkling cider, coconut milk, lentils, and all the spices. Bring to a boil, then let simmer on low heat for 15 minutes.

5. Blend everything with an immersion blender until you reach your wanted consistency You can also use a blender or food processor.

7. Add salt and pepper to taste. Serve warm with an optional drizzle of coconut milk for garnish and enjoy!

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!

Did you make this recipe? I'd love to see!

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Chocolate Chip Banana Bread [vegan, refined sugar free]

Prep Time: 15 Minutes Cook Time: 60 Minutes Total Time : 1 hr 15 Min Serves: 8

INGREDIENTS

2 flax eggs: 2 tablespoons flaxseed meal + 6 tablespoons water

2 cups steel cut oats

1/2 cup walnuts

1 teaspoon pumpkin spice powder

1 teaspoon baking powder

1/2 teaspoon baking soda

½ teaspoon salt

3 large ripe and spotty bananas

1 banana to garnish

1 cup pitted Medjool dates

½ cup unsweetened plant milk

2 teaspoons vanilla extract

1 teaspoon apple cider vinegar

DIRECTIONS

Preheat oven to 350°F and coat a 9×5″ bread pan with coconut oil. Mix the flaxseed meal with the water and stir well. Set aside to thicken and soak the dates in a bowl of hot water, let both sit for about 15 minutes.
In a blender, add the oats, baking soda, baking powder, salt, cinnamon, and nuts. Blend until it turns into a powder consistency and set aside.
In the blender, add the drained dates, plant milk, vanilla extract, and apple cider vinegar. Process until smooth, and then add the banana and flax egg and blend on low until a batter forms.
Pour the batter into the prepared loaf pan and garnish with banana slices and dark chocolate chips.
Place into the oven and bake for 60 minutes. Remove from the oven and let cool before cutting and enjoy! -PS: I like to enjoy mine with a glass of almond nog for the holidays!

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Acorn Squash Cheesy Spaghetti

Prep Time: 5 Minutes Cook Time: 30 Minutes Total Time : 35 Minutes Serves: 8

This spaghetti will give you all the cozy, cheesy, creamy fall vibes. The sauce is full of protein so you don't need to add any toppings! This is the perfect recipe for cheese lovers who want to sneak some veggies into their diet and picky eaters! If you have any left over sauce, jar it and save it for another batch!

INGREDIENTS

1 acorn squash

1 tbsp olive oil or coconut oil

7 ounces tofu

1 sweet onion, diced

14 oz lite coconut milk, canned

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp onion powder

1/4 cup nutritional yeast

DIRECTIONS

1. Preheat the oven to 400° F. Cut the acorn squash in half, deseed, and put face down on a baking tray, fill with 1/2 in of water and roast for 25 minutes.

2. Drain the tofu, wrap in a kitchen towel, and place something heavy on top to press. I use a cast iron skillet.

3. In the meantime, in a medium sized pot sauté the onions over medium-high heat until they brown, but be careful not to burn.

4. Add the coconut milk, the tofu (cubed), salt, pepper, garlic powder, onion powder , and bring to a boil, cover, and let simmer until the acorn squash is ready, stir every few minutes..

5. Once the squash is ready, scoop it out and place in a blender or food processor along with the sautéd mixture and the nutritional yeast.

7. Cook the pasta according to the package directions, plate, and pour blended sauce over top. Optional: garnish with a basil leaf and pepperoncino (an Italian chili powder), and enjoy!