For this month’s The Secret Recipe Club assignment, I was given the delightful assignment of one of my absolute favorite blogs, Miz Helen’s Country Cottage. I’m a longtime follower of Miz Helen’s and I’ve already made several of her delicious creations, so it was exciting to be able to explore her site more and veganize one of her delicious recipes.
She has an incredible blog full of absolutely delicious sounding and looking recipes crafted from the heart. If you have visited and explored Miz Helen’s site, I highly recommend you do so. My VeganMoFo theme this year is Vegan Lunch Box recipes, so I was really drawn to her delicious-sounding Creamy Corn Empanadas, which, thanks to her vegan granddaughters, are already vegan and would be perfect for a lunch box. I was all set up to make these tasty treats when I realized that two of the four Vegan MoFo Chopped challenge ingredients were in another of her tasty recipes on Miz Helen’s meal plan this week. Her Butternut Chowder already has butternut squash AND fresh rosemary. So, I’d already made the tasty Tangy Butternut Squash Nuggets.
But then I realized I could enter Chopped more than once, so I decided to go for it. I adapted Miz Helen’s original recipe to veganize it by swapping out cream for coconut milk and swapping out the sausage for quinoa. I also mixed up a “Parmesan” topping with popcorn breadcrumbs and vegan cheese powder. And, of course, I mixed in apricot preserves. (Popcorn and apricot preserves are the other two basket ingredients.) Yum! I hope Miz Helen can enjoy this veganized version of her recipe with her granddaughters. [amd-zlrecipe-recipe:57]
1 butternut squash, cubed
2 medium onion, chopped
3 cloves garlic, chopped
1 red delicious apple, chopped, skin on
1 gala apple, chopped, skin on
1 tablespoon extra virgin olive oil
2 cups cooked quinoa
2 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoon dried oregano
2 teaspoons salt
1 teaspoon pepper
1 teaspoon red pepper flakes
1 tablespoon fresh rosemary chopped
1 tablespoon fresh parsley
2 cups vegetable broth
1 1/2 cups of coconut milk
Slow Cooker Method
Chop the onions, apples, and garlic. Pour the EVOO into a very hot skillet and lightly saute the onions, apples, and garlic, until the onions are clear.
Add to slow cooker.
Add remaining ingredients to slow cooker and cook on low for 8 hours
Instant Pot Method
Cook onions and garlic on stove-top. Add to instant pot.
Add remaining ingredients and cook on high pressure for 30 minutes.
Allow pressure to release naturally.
Delicious. A definite repeat. The kids loved it, too.
This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless Monday,·Homemaker Monday.·Meatless Mondays,·Mingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.
butternut squash chowder
Instant pot or slow cooker butternut squash chowder
- 1 butternut squash, cubed
- 2 medium onion, chopped
- 3 cloves garlic, chopped
- 1 red delicious apple, chopped, skin on
- 1 gala apple, chopped, skin on
- 1 tablespoon extra virgin olive oil
- 2 cups cooked quinoa
- 2 teaspoon dried basil
- 1 teaspoon dried thyme
- 2 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh parsley
- 2 cups vegetable broth
- 1 1/2 cups of coconut milk
- Slow Cooker Method
- Chop the onions, apples, and garlic. Pour the EVOO into a very hot skillet and lightly saute the onions, apples, and garlic, until the onions are clear.
- Add to slow cooker.
- Add remaining ingredients to slow cooker and cook on low for 8 hours
- Instant Pot Method
- Cook onions and garlic on stove-top. Add to instant pot.
- Add remaining ingredients and cook on high pressure for 30 minutes.
- Allow pressure to release naturally.