Are you looking for a vegan entree you can serve for your next holiday meal that is delicious and good for you too? This lentil-stuffed acorn squash is full of healthy fiber and plant-based protein. The best part is that it tastes great.
1 acorn squash large
1 cup dried green lentils green
2 cups vegetable broth
1/2 chopped onion
2 stalks chopped celery
1 chopped apple
1/4 cup dried cranberries
1/2 teaspoon dried thyme
1 tbsp breadcrumbs
3 tbsp nutritional yeast
3 tbsp extra virgin olive oil
Salt & Pepper to taste
1 tbsp chopped fresh parsley
Set your oven to 400 degrees Fahrenheit and let it preheat.
Cut the stem side off the squash and then cut it in half vertically.
Use a spoon to remove the seeds.
Then, with a silicone brush, cover the inside of both halves with olive oil. Add salt and pepper.
Place the squash cut side up on a baking sheet and roast in the oven for 50 min to 1 hour.
While the squash is roasting, place the lentils and vegetable stock in a pot and bring to a boil. Cover the pot and reduce the heat to medium-low. Let the lentil simmer until tender. If you need to add more liquid, do so. They should take about 40 minutes to cook.
When the lentils are cooked, drain them.
When the squash is fork-tender, remove it from the oven.
Heat up a frying pan and add a tablespoon of oil. Add chopped onions and cook until translucent.
Add dried thyme to the pan and chopped celery, apple, and dried cranberries. Cook for 5 minutes.
Add the lentils to the pan and season well with salt and pepper. Cook for 4 minutes.
Add breadcrumbs and nutritional yeast and stir the stuffing well.
Fill both halves of the squash with stuffing and place back in the oven to back for 15 minutes.
‘Tis the season for holiday celebrations, parties, and family gatherings. If you’re in need of some new plant-based holiday recipe ideas that will impress friends and family we’ve got some delicious vegan holiday recipes for you.
A few of our talented cooking class hosts have contributed their favorite holiday recipes. They’re delicious, easy to make, and might just convert a few of your meat-loving friends to plant-based eating. Check them out below.
Simmered Japanese Kabocha squash from Yuko Nakamoto
>>1 Kabocha squash (cut & trimmed)
>>Hot Water (about 12 oz)
>>Brown sugar 1 tbsp (You can use: Maple syrup or any of your favorite sweeteners)
>>Soy sauce 1 tbsp (Tamari soy sauce, liquid aminos)
>>Salt 1 pinch
1 : Use microwave for 1 min for easy cutting if the Kabocha is too hard.
2: Remove the pulp and seeds from the Kabocha squash. Use a sharp knife to slice the Kabocha squash into 1-inch thick width pieces and then cut into bite-size pieces.
3: Trim all the corner edges from the Kabocha pieces using ※Mentori cutting (see pictures)
※ 面取りMentori: If the pieces have a sharp edge, then they are likely to break into pieces during the cooking process.
5: Put the Kabocha skin down in a single layer in a pan and Boil in high heat with the Kabocha pieces covered with enough hot water for about 8-10min with a lid.
When kabocha gets soft, drain the hot water.
6: Turn the heat off and add brown sugar, mix quickly and add soy sauce to absorb.
If you want to make the Kabocha squash powdery and fluffy, turn off the heat and you can put the lid on for a while.
Roasted Veggies with Banza Chickpea Pasta in Garlic & Oil with Fresh Basil from Kevin Duffy
>>2 heads broccoli
>>2 bundles asparagus
>>Extra Virgin Olive Oil
>>3 to 4 cloves garlic
>>Italian seasoning (or your favorite seasoning mix)
>>1 bag fresh spinach
>>1 bundle fresh basil
>>salt and pepper to taste
• preheat oven to 400-415
• chop up 2 heads of broccoli, 2 bundles of asparagus, 2 zucchini
• mix veggies in a bowl with EVOO, fresh chopped garlic (3-4 cloves), and Italian seasoning, whatever you like.
• roast veggies in the oven for 15-20 mins or until the broccoli chars.
• cook pasta 2-3 mins less than the directions. Trust me, It always falls apart… and then you will think you hated it! You didn’t hate it, it just fell apart, it tastes great minus the usual white flour bloat and brain fog!
It cooks different than “regular pasta” = different ingredients. Better ones aka it’s better for you.
• pour a big bag of spinach in a giant serving bowl
• heat up some more EVOO and garlic in a pan. Medium heat 3-4 mins.
• drain the Pasta when cooked and mix it with the spinach. This will help steam and wilt the spinach just perfectly.
⚠️ We all knows spinach disappears when you cook it in a pan. Let’s make spinach great and stop cooking it in a pan and then the drama continues that it “disappears into nothing.”
• add in the heated oil and garlic to the bowl and mix
• add the roasted veggies and mix it all 🥦
• chop up a bundle of fresh basil and add that too. 🌿
Can you say professional Presentation!
• salt and pepper to taste
⚠️ More or less oil as needed. Aim for less. Don’t cook with more oil than you are comfortable drinking straight out of a glass!! It is all going in your body. Whether you drink it or hide it on your veggies.
😢 If this takes you more than 20 mins it’s ok, Keep practicing!
If you like a toffee-tasting pumpkin pie, then you will love this healthy version.
This is a perfect recipe for using left over almond pulp after making your own almond milk. Tip: When you make your almond milk throw in the vanilla bean when blending with water, then once the nuts are strained and squeezed, the ground vanilla pod will be left behind with the nuts.
» 1 1/2 cups almond pulp
» 1 whole vanilla bean (blitzed in a spice grinder) or 1 tsp of vanilla paste or 1 tbs vanilla essence
» 1 packed cup of dates
» 1/4 cup coconut oil
» crackle of pink salt
» 2 1/2 cups cooked and mashed pumpkin (roasted is best)
» 1 cup of almonds or 1 cup of almond butter (only use whole almonds if you have a powerful food processer that can turn them into paste)
» * 3/4 cup lacuma powder (You can omit the lacuma powered in this recipe if you don’t have it. No big deal really. It’s really for nutritional benefit and a little sweetness.)
» 1/4 cup coconut oil (melted)
» 1/2 cup coconut paste (melted)
» 2 tsp cinnamon powder
» 2 tsp nutmeg powder
» 1/4 cup maple syrup
» salt on top
Process all ingredients in a high-powered food processor until it sticks together in a ball of dough when pressed. Line a fan pan with baking paper. (I like to trace out a circle and cut it to fit the base exactly.) Press the dough down uniformly and line the sides to form a pie crust. Refrigerate while you make the filling.
Blend almonds first until smooth. Add remaining ingredients and process for a few minutes, stopping to scrape down the sides. Spoon filling on top of pie crust and allow to set in the refrigerator for several hours until firm. Top with pistachio nuts.
As a child, Brussels sprouts were probably my most hated vegetable. Actually, I think they were the only vegetable I hated. I could only eat them if I had equal amounts of butter to vegetable. Since then, I’ve eaten them in restaurants and actually like these very cute mini cabbages. However, I think this is the first time I have ever willing parted with money at the market and bought them.
500g Brussels sprouts.
1/2 cup shelled pistachio nuts
1/2 cup dried cranberries
1 spring onion/shallot stalk (green and white part)
Drop Brussels sprouts into a pot of boiling salted water. Blanch for a few a minute or two with the lid off. Keeping the lid off is important for the greens to retain their colour.
Remove from heat while still crunchy and drain. Chop the spring onion into slices. Halve the baby cabbages and toss in a bowl with cranberries, pistachios and spring onion. Make the dressing and mix well.
1/4 cup fresh squeezed lemon or orange juice
1/4 cup extra virgin olive oil
1 tbs cider vinegar
1 tsp Dijon mustard
1 clove garlic
Salt & black pepper
1 tbs of maple syrup if you have used lemon juice. If you’ve used orange juice then it’s probably sweet enough.
Shake well in a screw top glass jar. Pour half the dressing onto the salad and toss. Serve the remaining dressing to guests in the jar should they wish to add more.
New recipe for when you’re in a hurry and need something quick to eat and easy to digest! When you’re life is busy, this might be the case more often than not. Fortunately, Natalie Prigoone has a quick fix for us. It’s and Iced Coffee plus Chai protein smoothie.
Natalie gets her protein powders from @botanikablends and they come highly recommended. Protein Powder is like a healthy alternative to fast food and it keeps you full without all the added non-sense. Give this a try:
1 cup organic soy milk with ice
a handful of cashews
2 medjool dates
1 ripe, frozen banana
Cinnamon to taste
Chai spice drops to taste
1 scoop of protein powder.
Blend 1 cup organic soy milk with ice, a handful of cashews, 2 medjool dates, 1 ripe frozen banana, cinnamon, chai spice drops and your choice of protein powder. The protein powder Natalie used for this recipe was coffee flavored. Give your ingredients a whiz in the blender and when you’re done, you’ll basically have a balanced meal.
Adam Kenworthy may be one of the most creative salad creators we know! Each of his salads is unique, colorful and full of flavor. Today, we’re sharing his recipe for a Red Vein Sorrel with shaved and roasted Purple Cauliflower, tossed in lemon juice. This salad is topped of with pan roasted Butternut Squash, watermelon radish, avocado and a sensational Carrot Ginger Dressing.
Ingredients for the Salad:
Red Vein Sorrel
1 small butternut squash
First, cut a large piece of purple cauliflower from the stock, then slice it thinly using a mandoline. Place your cauliflower sliced into a bowl with lemon juice and set that aside.
Cut the butternut squash in half removing the longer, thinner part of the squash from the shorter, rounder portion of the vegetable. store the thinner portion of the squash to use for another recipe like Adam’s Plant Based Pizza.
Peel the rounded portion of the butternut squash before cutting it in half and removing the seeds.
Next, cut the squash into thin slices using a mandoline.
Roast your squash in a pan with a drizzle of olive oil, over medium heat, until lightly browned.
Next, use a grater to grate your watermelon radish (desired amount).
Place your Red Vein Sorrel on a plate, then add the cauliflower, roasted squash, watermelon radish shavings, and avocado. Top it all of with the Carrot Ginger Dressing and enjoy.
Ingredients for the dressing:
1 small piece of ginger
1 cup grated carrot
4 tbs olive oil
3 tbs coconut vinegar
1 tbs Tamari
Pinch of salt
Water to help reach desired consistency
Recipe by Adam Kenworthy
Follow Adam on Instagram (@adamkenworthy) where he’s constantly posting new and exciting dishes, drinks and snacks and check out his facebook page for some more long form recipes. Plus, check out some of his amazing recipes on Omstars!
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