Roasted Beet Salad, Pumpkin Curried Couscous, and butter-free pumpkin chocolate chip bread

Where to start! this meal was fantastic.

Roasted Rainbow Beet Salad Dressed with Raspberry Basil Vinaigrette

4 Large beets, multicolored
Baby greens
Herbed Goat Cheese
4 Raspberries
3 Large basil leaves, julienned
1 Clove garlic, diced
Gold-quality balmasic vinegar from trader joe's (this is so far the most delicious balsamic i have tried)
Olive oil
Salt
Pepper

- Roast the beets at 400 degrees for 45 minutes in a covered pan with a low layer of water in it.
Let them rest/cool down for 10-15 minutes before attempting to remove the skin. Slice the beets into 1/8 inch pieces.
- Make the dressing by macerating the diced garlic, basil leaves, salt, pepper, and crushed raspberries in 1 part balsamic vinegar. After at least five minutes, 2 parts olive oil and stir vigorously to make the dressing.
- Toss the baby greens with the beets, goat cheese, and dressing immediately before serving.


Curried Pumpkin Cous-cous served in Acorn Squash
(makes 4 servings)

1 Medium onion, diced
1 Small potato, diced
2 Cloves garlic, diced
1/2 Cup mashed pumpkin
1 Cup whole wheat couscous
1 Tablespoon curry powder
2 Acorn squash, halved lengthwise and seeds scooped out
Canola oil
Salt
Pepper
Chopped parsley for garnish

- Roast halved acorn squash at 400 degrees for 40 minutes after brushing it with canola oil and salting and peppering it.
- Sautee onions and garlic at medium heat in 1 tbsp canola oil until onions look translucent. Add potatoes and cook until soft.
- Add mashed pumpkin and curry powder, and cook for 2-3 minutes.
- Add dry cous-cous and stir. Cook for 2-3 minutes, and then add 3/4 cup of water. Cover pot and wait for cous-cous to soak up the water.
- Stuff cous-cous into squash, and bake at 350 degrees for 10 minutes, until the surface of the cous-cous gets crispy.
- Garnish with parsley before serving.


Butter-free Pumpkin Bread with Chocolate Chips
(I've been trying a new recipe every weekend until I find one I fall in love with)

1 Cup mashed pumpkin (I got this from baking a pumpkin in the oven for 45 minutes at 400 degrees)
1/2 Cup cane sugar
1/2 Cup brown sugar
1/4 Cup Earthbalance fake butter (it's non-hydrogenated expeller pressed oil.. or something like that)
2/3 Cup Flax-seed meal
1/2 Cup Unsweetened Applesauce
1 Egg, beaten
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 Cup whole wheat flour (I really like King Arthur brand from trader joe's)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chocolate chips

- Preheat oven to 350 degrees F
- Blend all the wet ingredients together (everything except flour, baking powder, and baking soda) until well mixed.
- Slowly incorporate the flour into the mixture, not all at once.
- Stir in the chocolate chips.
- Pour into an oiled loaf pan, and make for 55 minutes at 350 F. I usually turn off the heat after 55 minutes, and let the bread rest in the oven for 10 minutes for carry-over cooking.


Please post comments if you make any of these items!!!