Here are two recipes to keep you warm when the weather is indeed frightful.
Moroccan Lentil Stew
Two cans of preferred lentil soup (I use Trader Joe’s organic lentil soup)
One can crushed tomatoes
One can organic garbanzo beans (chickpeas)
Two cloves garlic, minced
Half a large onion, diced
Olive oil for sautéing
One tablespoon cinnamon
Two tablespoons red pepper flakes
Two tablespoons cumin
Two tablespoons black pepper
Directions: Sautee diced onions and minced garlic for approx. 7 minutes until lightly browned. Add lentil soup, crushed tomatoes and garbanzo beans and bring to a slow boil. Add cumin, black pepper, and red pepper flakes to stew and put heat on low and simmer for about 45 minutes uncovered.
Pumpkin and Butternut Squash Soufflé
1 can pumpkin (the kind used for baking)
1 large butternut squash
2 tablespoons cinnamon
5 tablespoons brown sugar
1 teaspoon salt
1 box graham crackers (like Grateful Grahams, which are vegan, or even Teddy Grahams, which have honey in them, either one works)
Directions: Peel and cut the butternut squash. Tip: Cut the bottom off the squash first so bottom is flat and the squash is stable. Peel the squash with a traditional vegetable peeler and then cut the squash lengthwise. Scoop out the seeds and then cut into squares. Boil the squash squares for about ten minutes until soft. Mash squash and pumpkin until smooth and mix in the salt, brown sugar, and cinnamon. In a small bowl, crush enough graham crackers to cover top of dish. Smooth top of mixture and add crushed graham crackers to top until it forms a type of pie crust. Bake at 400 degrees for thirty minutes.