Ginny Williams's video: Winter Weekend Recipes YOGA Apple Pear Oatmeal Casserole Quesadillas Minestrone Soup

Apple & Pear Oatmeal Casserole, Vegan Cheese & Veggie Quesadillas with Cashew Sour Cream, Healthy Lentil Minestrone Soup (Vegan / Dairy Free / Healthy Recipes) ♡ Apple & Pear Oatmeal Casserole ♡ 2 apples, diced and peeled (NOTE: I have made this before without peeling the apples and pear and it comes out just fine!) 1 ripe pear 2 & ¼ cup oats ½ cup walnuts or pecans, chopped 2 Tbsp coconut sugar or brown sugar 2 tsp cinnamon 1 tsp baking powder ½ tsp ginger ½ tsp sea salt ¼ tsp nutmeg 2 cups unsweetened almond milk ½ cup unsweetened applesauce ¼ cup maple syrup 2 tsp vanilla Bake at 375°F for 35-45 minutes. Let cool for 10 minutes before serving! This is also amazing with some extra almond milk poured on top or drizzled with a little maple syrup! ♡ Cheese & Veggie Quesadillas ♡ Sour Cream: 1 cup softened cashews (soaked for 4-6 hours or overnight) ½ cup water 2 Tbsp lemon juice 1-2 tsp apple cider vinegar ½-1 tsp salt Vegan Cheeses Used: VioLife (Cheddar Shreds) CHAO (Creamy Original Shreds) Cook quesadillas on medium heat in a hot and lightly greased pan for 4-5 minutes on each size or until tortilla is golden brown and cheese is melted. ♡ Healthy Minestrone Soup ♡ ¼ cup extra virgin olive oil 1 medium yellow onion, chopped 2 carrots, chopped 2 ribs of celery, chopped 2 Tbsp tomato paste Sea salt 1 cup chopped seasonal vegetables (yellow squash, zucchini, peas, potatoes, etc.) 4 cloves of garlic, minced ½ tsp oregano ½ tsp thyme 1 can diced fire roasted tomatoes, with their liquid ¾ cup French green lentils 4 cups vegetable broth 2 cups water 2 bay leaves Pinch of red pepper flakes Freshly ground black pepper 1 cup Orecchiette pasta (I also have made this with medium shells and it turned out great) 1 can Great Northern Beans or Cannellini beans, rinsed and drained 2 cups chopped kale 2 tsp lemon juice 1. In a Dutch oven or large pot, warm the olive oil over medium heat until shimmering. Add the onion, carrots, celery, tomato paste, and some salt. Cook for 7-10 minutes. 2. Add the seasonal veggies (I used zucchini), garlic, oregano, and thyme. Stir and cook for 2 more minutes. Add in the diced tomatoes, lentils, broth, and water, 1 tsp salt, bay leaves, and pinch of red pepper flakes. Increase heat to medium high and bring to a simmer. Partially cover with lid then reduce heat to maintain a gentle simmer and cook for 15 minutes. 3. Uncover and add the pasta, beans, and kale. Continue simmering uncovered for 20 more minutes until the pasta is al dente. 4. Remove pot from heat. Discard bay leaves and add in the lemon juice and more salt and pepper if needed. ♡ MUSIC ♡ www.EpidemicSound.com Waves of Green – Harvy Alexi Ganja – Ooyy Feel so Lucky – Cody Francis When the Noise Settles – Dusty Decks Changli – Ooyy I Don’t Mind – Particle House -------------------------------------------------------------------- *LET'S SOCIALIZE* EMAIL: GinnyWilliams2014@gmail.com INSTAGRAM: https://www.instagram.com/ginnywilliamsphotography WEBSITE: https://www.ginnywilliamsblog.com *EQUIPMENT* CAMERA: Nikon D7100 https://amzn.to/2V3H7R3 LENSES I USE FOR MY VIDEOS: 50mm https://amzn.to/2vR0CBw 35mm https://amzn.to/2V6TEDb 100mm macro https://amzn.to/2PdvhQC *MUSIC* EpidemicSound https://www.epidemicsound.com/referral/nbtrr1/ __________________________________________ I'm Ginny Williams and I'm a Charlotte, North Carolina based published food and nature/wildlife photographer & vegan food blogger. I have a Bachelors Degree in Food & Nutrition from Meredith College. This channel is where I share healthy and nutritious vegan recipes and plant based compassionate lifestyle inspiration! Subscribe!