seasonal

Spiced Chickpea Smothered Sweet Potato

February 16, 2013 by Natureal Mom Comments

A slightly spicy chickpea and tomato stew plays off of a bright orange sweet potato in this flavorful recipe. This hearty dish is simple to throw together, packed full of goodness, and is perfect for keeping warm on a chilly night.

Image © Natureal Mom 2013

Ingredients

2 medium sweet potatoes, preferably rounder
1 tablespoons olive oil
2 medium shallots
1 tablespoon cumin seeds
2 teaspoons coriander seeds
2 whole cloves
1/2 teaspoon red pepper flakes
1 tablespoons smoked paprika
1/2 teaspoons salt
1 cup stewed tomatoes
2 tablespoons tomato paste
1/2 to 1 cup vegetable broth
2 cups chickpeas, drained and rinsed if using canned
Fresh parsley, to serve

Directions

Preheat oven to 400˚. Scrub sweet potatoes with running running, pat dry, and pierce several times with a fork. Place on a baking sheet and bake for 45 minutes to an hour. Sweet potato should be tender.
Add cumin and coriander seeds to a small dry pan. Over medium-low heat, lightly toast until fragrant, 3-4 minutes. Place in a mortar along with cloves and grind until large pieces are broken down. Combine with red pepper flakes, paprika, and salt; set aside.
In a medium pot, heat olive oil over medium heat. Mince shallot and add to pan, sautéing for translucent, 4-5 minutes. Stir in spices and cook for 1 minute more. Add stewed tomatoes, tomato paste, and 1/2 cup vegetable broth. Bring to a boil, reduce to a simmer and add chickpeas. Continue to simmer for at least 15 minutes or until sweet potatoes are done. Add more vegetable broth if desired.
To serve, place a slit in the top of the sweet potato and gently squeeze open. Remove part of the insides of the sweet potato reserving for a separate use or stir into chickpeas. Ladle chickpea mixture over sweet potato and serve with a sprinkle of fresh parsley.

Notes

To substitute ground spices for the whole, use 1 tablespoons ground cumin, 2 teaspoons ground coriander, and 1/4 teaspoon ground cloves. Also, if spicy isn’t your thing, simply leave out the red pepper and cut the paprika back to 1/2 tablespoon- it will still be delicious!

This delicious recipe brought to you by Erin Alderson of Naturally Ella where she shares seasonal, vegetarian recipes that promote a healthy and happy lifestyle.

Filed Under: Food + Recipes Tagged With: food, gluten free, meal, meatless mondays, organic, recipes, seasonal, vegan, vegetarian, winter

DIY Holiday Gnomes

December 8, 2012 by Natureal Mom Comments

This simple, affordable and fun project is sure to delight your little ones! Here is an easy tutorial on how to make these cute little holiday gnomes.

Image © Natureal Mom 2012

You can either use wooden Peg People which come in different shapes and sizes or old-fashioned wooden clothespins. Peg People and Wooden Doll Pins can be found at your local craft store or there is a nice selection here and on Etsy. You will also need some pieces of Eco-fi felt, a hot glue gun and a pair of scissors. I chose three different colors of felt for Hanukkah. Red and green would be festive for Christmas or Kwansa

Image © Natureal Mom 2012

First, I made the little cloak by cutting a rectangular shaped piece of felt long enough to fit around the wooden body. I rolled it around the body and secured the edges together in the back using a hot glue gun.

Image © Natureal Mom 2012

Next, I made the little gnome hat by cutting a triangular shaped piece of felt, making sure it was just the right length to fit over the wooden head when glued together.

Image © Natureal Mom 2012

Using the hot glue gun, I glued the two sides together. Then I put just a dab of glue onto the inside of the hat and positioned it onto the gnomes head so that it was tilted slightly backward.

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Isn’t he a cute little fellow? He’s ready to spin some dreidels and eat some latkes!

Image © Natureal Mom 2012

Happy Winter Crafting!

Filed Under: Creativity + Play, Uncategorized Tagged With: crafting, creative play, DIY, felt crafts, gnomes, holiday, holiday decor, imaginative play, kid crafts, seasonal, Waldorf, winter

DIY Fall Harvest Wreath with Tea Stained Flag {Picture Tutorial}

October 12, 2012 by Natureal Mom 3 Comments

What better way to welcome Fall into our homes than with a handcrafted wreath?

Image © Natureal Mom 2012

Inspired by a variety of beautiful wreaths, I incorporated elements from a few to make one of my own ~

A swag of country dried broom corn, wheat, tree berries, bakuli pods and raffia are surrounded by a swirl of burlap ribbon and accented with hand-painted barn stars and hand-sewn buttons.

A tea-stained American flag with red stitching detail adds old world charm and the finishing touch!

Image © Natureal Mom 2012

Let’s get started!

Here is a list of materials you will need. Most of them can be found at your local craft store ~

Image © Natureal Mom 2012

Natural grapevine wreath

A swag of assorted dried Fall items such as broom corn, bakuli pods, pip berries, wheat, etc.

American flag

6 Tea bags

Five-pointed paper mache barn star

Wooden appliqué barn stars

Non-toxic acrylic paints (I used shades of oxblood and metallic gold)

An eclectic mix of buttons

Burlap ribbon

Raffia/Indian corn husks

Jute twine

Bamboo skewer or popsicle stick

Needle and thread (to sew on buttons)

Sewing machine and red thread for flag (optional)

Hot glue gun and glue sticks to reattach flag (optional)

Paintbrush

Scissors

***

Preparation:

Sew border around flag with red thread (optional).

Steep 6 tea bags in a large bowl of water. Soak flag for 20-30 minutes to get desired amount of staining.

Image © Natureal Mom 2012

Remove and arrange as pictured to dry. This will give the flag a waved effect.

Image © Natureal Mom 2012

Paint stars and allow to dry.

Image © Natureal Mom 2012

Create two mini swags (trim, arrange, tie base with jute twine).

Image © Natureal Mom 2012

Directions:

Using burlap ribbon, tie a loose knot around the bottom of the wreath.

Insert flag and swags into the knot and tighten.

Image © Natureal Mom 2012

Arrange remaining burlap ribbon in desired position.

Puncture the back of the paper mache barn star with a bamboo skewer or popsicle stick and insert into burlap ribbon.

Tuck applique stars under the twigs in different parts of the wreath.

Insert leftover dried pieces from the swags into the burlap ribbon.

Sew buttons onto the burlap ribbon.

Image © Natureal Mom 2012

Hang & Enjoy!

♥

Filed Under: Home, Uncategorized Tagged With: Americana, autumn, country, country chic, craft, decor, DIY, fall, farmhouse, picture tutorial, primitive, rustic, seasonal, tutorial, wreath

Roasted Acorn Squash Stuffed with Quinoa, Mushrooms & Herbs

October 2, 2012 by Natureal Mom Comments

I just love Autumn… curling up by a toasty fire, evening strolls in the crisp outdoor air, sipping warm drinks, and enjoying the season’s most festive foods like pumpkins, apples, and squash! I have made different variations of stuffed acorn squash before but this is my family’s favorite. The savory quinoa stuffing plays off the slightly sweet and nutty flavor of the acorn squash creating a delicious and healthy meal that presents beautifully. I had the perfect opportunity to pick up some local squash at a Harvest Festival last weekend.

Image © Natureal Mom 2012

Ingredients:

1 large acorn squash
1 tbsp olive oil
Sea salt & pepper to taste
1 cup quinoa
1/2 yellow onion
2 cloves garlic, chopped
1/2 cup chopped mushrooms
1/2 package organic tempeh or 1/2 cup chick peas or white beans
1/2 cup chopped fresh herbs such as sage or thyme
1/3 cup raisins, cranberries or chopped dried apricots
1/3 cup pine nuts or pumpkin seeds
A few splashes of tamari
A sprinkle of cayenne
A sprinkle of freshly chopped herbs for garnish

Directions:

Pre-heat oven to 400ºF. Cut your acorn squash in half length-wise and scoop out the seeds. Brush the squash with olive oil and sprinkle with salt and pepper. Place in a lightly oiled baking dish and place into the oven.

Image © Natureal Mom 2012

While the squash is baking, prepare the stuffing. Cook the quinoa. Then add onions, mushrooms, garlic and tempeh or beans to a pan with a bit of olive oil, a few splashes of tamari, and a sprinkle of cayenne. Cook until onions are translucent & the remaining ingredients start to brown.

Add the cooked quinoa to the onion mixture in the pan and mix thoroughly. Remove from heat and put into a large bowl. Add dried fruit, herbs and nuts to the quinoa mixture and stir well.

After 45 minutes, remove the squash from the oven and spoon the stuffing mixture into the acorn squash halves. You will have enough leftover stuffing to be enjoyed on its own the next day Cook another 15 minutes or so with the stuffing inside until the squash is very soft and golden brown around the edges. Top with fresh herbs and enjoy!

What are your favorite Fall recipes? Please share below!

Filed Under: Food + Recipes, Uncategorized Tagged With: acorn squash, autumn, fall, food, gluten free, healthy, meatless mondays, quinoa, recipes, seasonal, vegan, vegetarian

Recipe: Strawberry Blondie Bars with Chocolate Chips

May 4, 2012 by Natureal Mom 1 Comment

Hello & Happy Fourth of July! Fresh local strawberries are in season and are the star ingredient in these delicious strawberry blondie bars with chocolate chips. Enjoy them warmed up with a scoop of coconut ice cream or at room temperature with a cup of tea ❤

Ingredients

1/3 cup of melted butter or Earth Balance
2/3 cup of granulated sugar (I used Sucanat. You can also use maple or date sugar)
1 teaspoon of pure vanilla extract
2 eggs or equivalent using a natural egg replacer
1 cup of all purpose flour (I used white unbleached whole wheat flour)
1/2 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of diced strawberries
1/4 cup of regular or vegan chocolate or white chocolate chips

Directions

Preheat oven to 350′F. Using a strip of parchment paper, line the bottom and two sides of an 8 X 8 inch baking pan. Set aside.
Combine the melted butter and sugar in a bowl. Add the pure vanilla extract and the egg or egg replacer. Whisk until well combined.
In a separate bowl, combine the flour, salt and baking powder.
Slowly mix the wet ingredients into the dry ingredients. Note: the batter will be quite thick. If the mixture appears a little too thick, add another tablespoon of water.
Gently fold in the chopped strawberries and vegan chocolate chips. Spread batter into prepared baking pan.
Bake for 25 minutes or until the blondies begin to pull away from the sides of the pan and a tooth pick inserted in the middle yields moist crumbs.
Remove blondies from the oven and allow them to cool in the pan for 5 minutes. Remove blondies from pan using parchment paper and allow them to cool on a wire rack. Once cool, cut blondies into squares.

Note: I doubled the recipe and used a 9 X 13 inch baking pan.

Recipe credit: The Fig Tree ~ celebrating the best of both vegetarian and vegan cuisine.

Enjoy!

Filed Under: Food + Recipes, Uncategorized Tagged With: celebration, dessert, food, holiday, organic, recipes, seasonal, strawberries, summer, vegan, vegetarian

Provençal Ratatouille Recipe

January 22, 2012 by Natureal Mom Comments

One of my favorite dishes to make is an authentic Provençal ratatouille. It fills the kitchen with the delicious smell of garlic, onions and aromatic herbs and simmers into a savory stew. Purists cook each ingredient separately and then combine them together to keep the unique flavors intact but I prefer cooking them together. On the second and third days, the individual flavors “marry” into one harmonious and complex overarching flavor profile with all sorts of nuances. The key to getting the best flavors is by using a quality cold pressed extra virgin olive oil and the freshest ingredients possible (preferably organic). Almost everything you need for this dish can be found at your local farmer’s market. Here are some selection tips:

Eggplant. Select medium sized eggplants that are firm, heavy, and have dark glossy skin.
Zucchini. You want small, young zucchini. Make sure you can still see a fresh green stem at the end.
Peppers. Use brightly colored red, yellow, or orange peppers, or a mix of them. Select firm peppers that don’t have any soft spots.
Onions. Yellow onions or the sweet varieties work well.
Tomatoes. Select small to medium size vine ripened tomatoes that aren’t mushy.

Ingredients

3 Tbsp extra virgin olive oil
4 medium cloves garlic, minced
2 cups chopped onion
1 bay leaf
1 medium eggplant, peeled and cubed
1 1/2 tsp salt
1 1/2 tsp basil
1 tsp marjoram or oregano
1/2 tsp rosemary
1/2 tsp thyme
2 medium zucchini, cubed
2 medium bell peppers, seeded and cut into 1-inch chunks
2 medium tomatoes, diced
black pepper
fresh minced parsley for garnish

Preparation

1. Heat olive oil in a deep pan or Dutch oven. Add garlic, onion and bay leaf and sauté over medium heat for about 5 minutes.

2. Add eggplant, salt, herbs and stir. Cover and cook over medium heat, stirring occasionally, for 15-20 minutes until eggplant is soft.

3. Add zucchini, bell peppers, black pepper and tomatoes. Cover and simmer for about 10 more minutes, or until zucchini and bell peppers are tender.

Serve alone, over quinoa, pasta or with a warm crusty baguette to soak up the savory juices. It tastes wonderful warmed up but can also be served cold which is especially nice in the summer. A mixed green salad with fresh herbs and champagne dressing complements nicely… and don’t forget a side of delicious lucques olives (the ones from Trader Joe’s / Trader Jacques are delish)!

Bon appétit!