• Leonor

During the holiday season, sides have always been my absolute favorite. Nothing is better than mashed potatoes & gravy, savory stuffing, roasted sweet potatoes and, of course, pies! So, for the next couple of weeks, we will focus on some delicious, lighter and slightly more nutritious versions of Thanksgiving sides. We will be using vegan butter, sneaking in a little butternut squash and using non-dairy milk for delicious, creamy mashed potatoes.


6 medium russet potatoes (peeled and cubed)

1 small butternut squash (peeled and cubed)

6 cups hot water (or enough to cover vegetables)

2 bouillon cubes (I used Edward & Sons Not-Chicken Natural Bouillon Cubes)

1/2 tsp granulated garlic powder

4 tbsp butter (I used Melt Organic - Rich & Creamy Butter

1/4 cup non-dairy milk (I used cashew milk- see link for the recipe below)

Salt & pepper to taste


1. Put potatoes and butternut squash in a pot.

2. Add hot water to cover potatoes and squash, then add bouillon cubes. Cover and cook at medium heat for 30 minutes or until both are tender.

3. Drain excess water.

4. Add butter, granulated garlic, mix and smash with a potato masher (or a fork!)

5. Add milk. Mix well.

6. Add salt & pepper to taste.

7. Serve and enjoy!

  • Leonor

This is a super quick rich and delicious dish (with very few ingredients) you can make in less than 30 minutes- I promise! I don't recall where I found the original recipe, so if you know it please let me know so that I may provide proper credit. I make this dish often and it's so simple that I never had to reference the original post. The only change I made was to add a bouillon cube or two. I like to make a double batch for the week along with some white rice. You can switch up the way you serve this picadillo - over some rice one day and rolled into a tortilla with some refried beans the next. You can even go wild by roasting sweet potatoes and topping it with this yummy dish. Well, let's get to it!


2 tbsp olive oil

1 tsp garlic powder

2 bouillon (I used Edward & Sons Not-Beef Natural Bouillon Cubes)

1 yellow onion (diced)

1 cup walnuts (chopped)

2 cans black lentils ( drained and rinsed)

salt & pepper to taste


1. Heat pan, add oil, add onions and saute until translucent.

2. Add bouillon cubes, mix well, add chopped walnuts, mix and cook until golden.

3. Add black lentils, mix, cook for 5 minutes.

4. Taste and adjust seasoning.

5. Serve over rice and enjoy!

  • Leonor

This week has been busy and the weather has turned from warm to downright chilly, for El Paso standards that is! Yesterday, we had a booth at our local Fall Art Market and it was a lovely 42 degrees for most of the morning. I was finally able to open my scarf and beanie drawer. As I was enjoying the clear blue skies and cool weather, I naturally started to think of yummy warm dishes. Stews are some of my favorite dishes to make and enjoy during the cooler weather. They are hearty, delicious, and usually made in just one pot - which makes cleaning up so much easier. During my Pinterest search, I came across this recipe from Amy Fulwood from

In my usual fashion I did change a couple of things from the original recipe, such as the recipe called for kale, but since I didn't have any- I just left it out. I do want to add some next time because I think that the added nutrients are a huge bonus, plus the color pop would be lovely. Also, I used navy beans instead of kidney beans; in all fairness, she said that any bean or chickpeas would work. Here is the thing y'all, it's okay to play with the recipes you try, and it's okay to alter ingredients for the most part. Just get in there and try. If all else fails, PB&J's can be a great meal too!


2-tbsp olive oil

1- onion (chopped)

1- garlic clove (crushed)

2- sweet potatoes (medium-sized peeled and cubed)

1/2- tsp ginger powder

1/2- tsp turmeric

1/2- tsp cinnamon

1- can crushed tomatoes

2- cans of beans (drained and rinsed)

1/2- cup quinoa or barley * (rinsed)

4- cups veggie stock

1 veggie bouillon cube

salt - to taste

pepper- to tasted

*If you decide to use 1/2 of barley add three extra cups of stock, cook for about 40 minutes and add beans at half-point.


1. Heat oil over medium heat, add onion and cook until translucent, then add garlic.

2. Add cubed sweet potatoes, spices, crushed tomatoes, beans, quinoa, and veggie stock.

3. Bring to a boil, cover and cook for about 25 minutes or until sweet potatoes are tender.