g r e e n b e a n s . w i t h . t o f u

This simple, easy dish is becoming a staple in our house. It fills the air with a warm, comforting aroma and practically cooks itself. The vegetables can be easily switched out – lately I’ve been into green beans or asparagus.

// G R E E N  B E A N S  w/ T O F U //
//s e r v e s  1 // (adjust amounts based on number of people)

/ r e c i p e /
1/2 cup rice (jasmine, basmati, or wild mixed are my favorites)
1 Tbs coconut oil
1/4 package tofu, chopped into blocks
1 generous glug olive oil
1 generous handful of green beans, stems removed, or asparagus
curry powder and garlic powder, to taste
salt and pepper, to taste

/ p r o c e s s /
cook rice according to package instructions.
while rice is cooking, melt coconut oil in a nonstick pan over medium heat. add tofu and cook until lightly browned and crispy; flip and repeat.
while tofu is cooking, heat olive oil in a medium pan over medium heat. place vegetables in the pan and shake to coat. cover and cook for 10 minutes, shaking frequently. season with curry and garlic powders, and add salt and pepper to taste.
place tofu and vegetables over rice in a bowl and enjoy.


s w e e t . p o t a t o . m a s h + f a r m . f r e s h . v e g g i e s

being a ‘locavore’ has it’s perks. we get 90% of our vegetables from the farmers’ market down the street and more from our monthly CSA box – it’s not only better for the environment (no need to fly my produce in from mexico or chile) but also supports local farmers and tastes better (have you tried peaches in february in california? they’re not good!). the sweet potatoes in this recipe came from trader joe’s; everything else came from the market and our CSA.


// I N G R E D I E N T S // s e r v e s 2 //

2 large or 4 small sweet potatoes
1-2 tbs olive oil
handful of button mushrooms, brown or white
handful of broccoli
2 carrots, slivered
3 leaves of chard, torn into bite-sized pieces
1/2 cup cooked black beans
salt, to taste

// P R O C E S S //

preheat oven to 400 farenheit. scrub sweet potatoes, dry, and poke holes in the skins with a fork. wrap individually in aluminum foil.
bake sweet potatoes until very soft, about 45 minutes.
heat oil in a cast iron skillet or other stovetop pan. sautee vegetables until vibrant and desired softness is desired.
add beans to the pan briefly, until warm.
when sweet potatoes have finished baking, remove from oven and unwrap. split potatoes down the middle with a fork, and scrape out the flesh onto a plate. top with sauteed vegetables and salt, to taste.

e n c h i l a d a s

when i was a kid, thanksgiving leftovers meant one thing: turkey sandwiches. we’d pluck thick slices of cold turkey from the fridge, lay them on bread that had been slathered with mayonnaise, and stack lettuce, avocado, and tomatoes until the top layer of bread practically toppled over. i’d take my tall sandwiches to school where they’d overshadow the pb&js of my peers, who would swoon over the gourmet lunches my mom packed each day.

then one year, when i was twelve, my mom strayed from our post-thanksgiving tradition. she spent another day in the kitchen, carefully tucking small pieces of turkey into sweet tortillas and blanketing them in a spicy sauce. they’d tease our noses from the oven, making the time go by slowly: is it dinner yet?

when the timer would finally go off, she’d stand over the steaming pan with her silver spatula, gently tickling the enchiladas, coaxing them out of their slumber and onto our plates. i’d slather them with sour cream and pile a mountain of grated cheese on top and eat until my belly exploded.

around the time i stopped eating meat, my mom came up with a vegetarian-friendly alternative to my (recent) favorite post-thanksgiving tradition. her enchiladas were the inspiration behind this vegan recipe.

/ B L A C K / B E A N / & / B U T T E R N U T / S Q U A S H / E N C H I L A D A S /
/ v e g a n / g l u t e n . f r e e / m a k e s . 1 2 – 1 5 . e n c h i l a d a s /

// i n g r e d i e n t s //
1 medium butternut squash, cooked, seeds removed
2 cups cooked black beans
1 cup fire roasted corn
12-15 small corn tortillas
the fitnessista’s enchilada sauce
oh she glows’ cashew sour cream

// p r o c e s s //
preheat oven to 375.
in a large bowl, mix together the butternut squash, black beans, and roasted corn until evenly distributed.cover the bottom of a 9×13 glass baking dish with a thin layer of enchilada sauce.
one by one, spoon the squash mixture down the diameter of a corn tortilla. roll up and place seam-side down in the pan. continue until the pan is full; enchiladas should be snug together.
cover enchiladas with a layer of enchilada sauce.
cover baking dish with foil and bake for 30 minutes. remove foil and bake 15 more minutes.
serve with a dollop of sour cream.

r o a s t e d . b u t t e r n u t . s q u a s h . s o u p

every four weeks, on thursday mornings, i walk out my front door on my way to work and find a box of fresh fruits and vegetables sitting quietly on the deck. i’m always simultaneously excited, surprised, and bummed that i forgot it was coming and can’t sort through it before i leave.

one of our recent boxes came with a plump butternut squash, a gourd i’m never quite sure what to do with. it sat on the kitchen counter for a while, watching the more desirable produce come and go, until finally california got some rain. cold, wet weather always makes me want soup, and so the butternut squash married some onions, ginger, and coconut milk and joined me on the couch one cold dreary night (and came to work with me at least twice).

like the split pea soup, this soup reminds me of dinners at home, made by mom.

// i n g r e d i e n t s // s e r v e s 4 //

1 medium butternut squash, cut in half
1 purple pearl onion, diced
1-inch piece of ginger, peeled & minced
3 tbs olive oil
2 cups vegetable broth
2 tsp coriander
1/2 cup full-fat coconut milk
salt & pepper, to taste

// p r o c e s s //

preheat oven to 425. spray a cookie sheet with olive oil and place squash face down. bake for 50-60 minutes, until soft.
remove the squash from the oven and let cool until easy to handle. remove the skin and seeds, and chop squash into large chunks.
in a large pot, sautee the onion and ginger in olive oil until soft. add the squash, vegetable broth, and coriander and simmer for 10 minutes.
using an immersion blender, puree the soup until smooth. add water to thin, if necessary.
stir in coconut milk and season with salt and pepper. serve with homemade thyme croutons*, if desired.

*to make croutons, chop a loaf of bread – i used a freshly baked trader joe’s pugilese – into crouton-sized pieces. toss to coat lightly with olive oil and fresh thyme (i crushed my thyme with a mortar and pestle prior to tossing). bake on a cookie sheet for 10-15 minutes, until crispy and golden. the amount of bread you choose to chop depends on how many croutons you’d like to make.

butternut squash is high in fiber, potassium, and vitamin b6. it’s also chock-full of beta-carotene and vitamin c!