*Stuffed Butternut Squash with Quinoa, Kale, Cranberries, & Chickpeas
Delicious, Healthy Stuffed Butternut Squash with Quinoa, Cranberries, Kale, and Chickpeas. An easy, satisfying Vegan recipe that’s perfect for fall !
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
⦁ 2 medium butternut squash, about 2 1/2 pounds each
⦁ 2 teaspoons olive oil, divided
⦁ 3/4 cup ⦁ quinoa
⦁ 1 1/2 cups low sodium vegetable broth
⦁ 1 bunch kale, stems removed and chopped (about 6 lightly packed cups)
⦁ 2 cloves garlic, minced
⦁ 1 teaspoon dried oregano
1/2 teaspoon kosher salt (plus additional for roasting squash) 1/2 teaspoon black pepper (plus additional for roasting squash) 1 (15 ounce) can low sodium chickpeas, rinsed and drained Zest of 1 orange, plus 1 tablespoon fresh orange juice 1/3 cup dried cranberries vegan grated parmesan cheese or crumbled vegan feta cheese (optional)
Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside. In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.
Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don’t mind a super duper stuffed squash, mix it in with the rest of the filling).
Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with vegan cheese and serve warm
IDEAS TO USE THE LEFTOVER SQUASH:
⦁ Mash with parmesan and olive oil for a quick, healthy side.
⦁ Add it to smoothies. Try the squash, a frozen banana, cinnamon, and dates. YUM!
Store leftover stuffed butternut squash in an airtight container in the refrigerator for up to 5 days. Reheat in a 350 degree oven, covered, until hot (about 20-30 minutes) or gently in the microwave.
Wild Rice-Stuffed Pumpkin
⦁ 1 lb. wild rice blend
⦁ 2 lb. fresh spinach, stemmed
⦁ 1/4 cup plus 2 Tbs. olive oil, divided
⦁ 6 cups sliced button mushrooms (1 1/2 lb.)
⦁ 1 large onion, chopped (2 cups)
⦁ 1 cup diced celery
⦁ 9 cloves garlic, minced, divided (3 Tbs.)
⦁ 3 Tbs. chopped fresh sage, divided
⦁ 4 tsp. chopped fresh thyme, divided
⦁ 2 cups fresh or frozen corn kernels
⦁ 1 1/2 cups cooked kidney beans, or 1 15-oz. can kidney beans, rinsed and drained
⦁ 1 cup chopped toasted pecans
⦁ 1 6- to 8-lb. cooking pumpkin
1. Prepare wild rice blend according to package directions. Transfer to bowl.
2. Bring 1/2 cup water to a boil in bottom of skillet. Add spinach, and cook 4 minutes, or until wilted. Drain, and cool, then squeeze dry, chop, and add to rice in bowl.
3. Heat 2 Tbs. oil in skillet over medium heat. Add mushrooms, onion, celery, 4 tsp. garlic, 1 Tbs. sage, and 2 tsp. thyme; sauté 10 minutes, or until all liquid has evaporated. Stir in corn and kidney beans, and sauté 3 minutes. Stir mushroom mixture into rice mixture. Fold in pecans, and season with salt and pepper, if desired.
4. Preheat oven to 350°F. Line rimmed baking sheet with foil. Cut top from pumpkin, and scoop out seeds and pulp.
5. Combine remaining 1/4 cup oil, remaining 5 tsp. garlic, 2 Tbs. sage, and 2 tsp. thyme in bowl. Brush oil mixture over inside of pumpkin. Fill pumpkin with rice mixture, cover with top, and bake 1 1/2 to 2 hours, or until pumpkin is tender when side is pierced with knife tip. Uncover, and bake 10 to 20 minutes more.
*Vegan Sweet Potato Casserole with pecan crumble
5 Reasons you should make this vegan sweet potato casserole:
1. It’s absolutely perfect for the holidays
2. Vegans and non vegans will absolutely love it
3. The prep work and ingredient list is minimal
4. The crumble on top is sweet, crunchy and heaven in your mouth
5. Leftovers are insanely delicious
The best ever vegan sweet potato casserole with pecan crumble. Super easy to make, naturally sweetened with a delicious creamy base and a sweet & crunchy toasted topping. The perfect dish for the holidays!
⦁ 3.5 pounds sweet potatoes (about 10 cups or 4 large sweet potatoes)
⦁ 2 Tbsp vegan butter (or normal butter if not vegan)
⦁ ¼ cup maple syrup
⦁ ¼ cup unsweetened almond milk
⦁ 3 Tbsp coconut sugar
⦁ ½ tsp vanilla
⦁ Pinch of sea salt & cinnamon (optional)
⦁ 1 cup pecans
⦁ ⅓ cup AP flour (or flour of choice)
⦁ ½ cup coconut sugar
⦁ 4.5 Tbsp melted coconut oil
⦁ Pinch of sea salt cinnamon (optional)
1. Peel and chop your sweet potatoes into medium size chunks.
2. Place in a large pot with water and a healthy pinch of sea salt.
3. Bring pot to a boil then lower to medium/high and boil until sweet potatoes are fork tender (about 15 minutes).
4. In the meantime prepare your crumble. Add all crumble ingredients to a food processor and pulse a until combined (or you can do by hand just make sure you use pecan pieces). It took me only 5 or 6 pulses. You still want chunks! Set aside.
5. Preheat oven to 375 degrees.
6. Once potatoes are done, drain and place in your kitchen-aide mixing bowl along with 2 Tbsp butter. Using your paddle attachment mix until smooth. Next add in the maple syrup, almond milk, coconut sugar, vanilla, sea salt & cinnamon. Mix until smooth & creamy. (alternatively you can mash/mix by hand or use a blender/food processor in batches). I recommend using a device if you can because it creates the extra creamy consistency.
7. Place your sweet potato mixture into a casserole dish and smooth out. Add your crumble topping so it's evenly distributed. Optional-add a handful of extra chopped pecans on top.
8. Place in the oven and bake for 30-35 minutes or until top is golden brown. Let cool for 5 minutes and serve!
* You can make this a day ahead of time. Keep sweet potato mixture and crumble separate. Heat up sweet potato mixture in the oven for 20 minutes or until heated through (since it will be cool from being in the fridge) and then add your crumble and cook until golden brown.
*Cinnamon Baked Pears (Vegan)
This Vegan Cinnamon Baked Pears are a real healthy fall treat! Just three ingredients, so soft they taste caramelised and so easy to make!
⦁ 2 pears, washed, cut in half and cored
⦁ 1 teaspoon cinnamon
⦁ 1 teaspoon maple syrup
Pumpkin Spice Granola , for topping
⦁ Coconut cream , for topping
1. Preheat oven to 350 degrees.
2. Place cored pears on a baking sheet. If they aren't even, cut off a bit of the bottom of the pear so that it stands up straight.
3. Sprinkle evenly with cinnamon, and then with maple syrup.
4. Place in oven for 20 to 25 minutes to bake.
5. Remove and allow to cool slightly. Top with your favourite toppings and enjoy!
This recipe is vegan and gluten free.
HOW TO STORE You can store these pears in an air-tight tupperware container and reheat in the oven later, but they taste their best when just baked.
*Baked Spinach and Artichoke Dip (Vegan)
Vegan Baked Spinach and Artichoke Dip by The Veg Life!
Served hot, it’s rich, creamy and has great flavor. So close to the original, you won’t even remember that it’s completely vegan.
Vegetarian, Gluten free
⦁ 1 15 oz . Can Artichoke hearts
⦁ 1 Garlic
⦁ 1 Parsley
⦁ 1 tbsp Pimentos
⦁ 8 oz Spinach, frozen
⦁ 1/2 cup Vegan cream cheese
⦁ 1/2 cup Vegan mayonnaise
Baking & Spices
⦁ 1 Paprika
⦁ 1 cup Vegan Parmesan
Personal Mushroom & Quinoa Stuffed Mini Pumpkins
*Savory Mushroom and Quinoa Stuffed Mini Pumpkins
Vegan, Gluten free
∙ Serves 6
⦁ 8 oz Button mushrooms
⦁ 1 clove Garlic
⦁ 1 cup Leeks
⦁ 6 Pumpkins, mini
⦁ 1/8 tsp Rosemary
⦁ 1/4 tsp Thyme
⦁ 2 cup Vegetable broth
Pasta & Grains
⦁ 1 cup Quinoa
Baking & Spices
⦁ 1/8 tsp Black pepper
⦁ 1/2 tsp Salt
Oils & Vinegars
⦁ 1 2/3 tbsp Olive oil
1. Preheat the oven to 400º F. Meanwhile, cut the tops off of 6 mini pumpkins and remove the seeds. The seeds can be discarded, but they can also be reserved for roasting, much like larger pumpkin seeds. Lightly brush olive oil over the insides and outsides of the pumpkin bottoms and tops and season with salt and pepper to taste. Bake for 25-30 minutes with the tops on the pumpkins. The pumpkins are done when the inner flesh is tender.
2. After placing the pumpkins in the oven, make the quinoa. First rinse the quinoa well and then combine 1 cup of quinoa in a sauce pan with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed. This will take 15 to 20 minutes.
3. Meanwhile, sauté the mushrooms and leeks in 2 teaspoons of olive oil for about 5 minutes, or until tender. Add the garlic, rosemary, and thyme to the pan and cook 1 more minute. Next, add the white wine and cook until the wine is mostly evaporated. Season with the salt and pepper. By now the quinoa should be done cooking. Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks. Stir to evenly combine.
4. Remove the cooked pumpkins from the oven and spoon the quinoa pilaf evenly into each pumpkin. Consider garnishing with a little parsley for added color. Serve immediately.
*Easy Gluten Free Stuffing
Easy Gluten Free Stuffing
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
3 Tbsp Olive Oil
2 Cups Onion finely chopped
2 Cups Celery finely chopped
1/4 Cup Garlic minced
1 Loaf Gluten Free White Sandwich Bread cut into large cubes* (about 14 slices)
1 2/3 Cup Vegetable broth
4 tsps Fresh parsley minced + additional for garnish 1 tsp Poultry seasoning 1/2 tsp Sage powder Pepper
Preheat your oven to 350 degrees and spray a casserole dish with cooking spray. Set aside.
Heat the olive oil in a large pan over medium/high heat. Add in the chopped onion, celery and garlic and cook, stirring frequently, until golden brown and soft, about 8-10 minutes
Place the cut bread cubes into a large mixing bowl, and add in the cooked onion mixture. Toss to mix well and evenly coat the bread in the onion mixture.
Pour the vegtable broth over the cubes and gently mix until they're evenly moistened.
Add in the fresh parsley, poultry seasoning, sage powder and a few pinches of pepper and gently toss to mix the spices evenly among the bread cubes. Transfer to the prepared casserole dish.
Bake until the top of the stuffing is lightly crisp and golden brown, about 50-60 minutes.
Garnish with additional fresh parsley, if desired and DEVOUR!
*Crock Pot Stuffing with Wild Rice Cranberries and Almonds
Crock Pot Stuffing with Wild Rice Cranberries and Almond
Vegan, Gluten free
∙ Serves 12
⦁ 2 Celery, ribs
⦁ 2/3 cup Cranberries, reduced sugar dried
⦁ 16 oz Cremini
⦁ 1 tbsp Sage, fresh
⦁ 1 tbsp Thyme, fresh
⦁ 1 Yellow onion, small
⦁ 5 1/2 cups vegetable broth
Pasta & Grains
⦁ 2 1/2 cups Brown and wild rice blend
Baking & Spices
⦁ 1/4 tsp Black pepper
⦁ 1/2 tsp Kosher salt
Oils & Vinegars
⦁ 2 tbsp Olive oil, extra virgin
Nuts & Seeds
⦁ 1/2 cup Almonds, toasted
1. In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
2. In a 3 or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the vegetable broth (if using a 3 quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme. Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.
Vegan, Gluten free
∙ Serves 8
⦁ 1 (15 oz.) can Organic Chickpeas
⦁ 2 Garlic cloves
⦁ 1/2 Lemon
⦁ 1/2 cup Organic Pumpkin puree
⦁ 2 tbsp Tahini
Baking & Spices
⦁ 1/8 tsp Cayenne pepper
⦁ 1/2 tsp Chili powder
⦁ 1/4 tsp Cinnamon, ground
⦁ 1/2 tsp Sea salt
1. Combine all ingredients in the bowl of a food processor or high-speed blender. Process or blend until smooth, stopping occasionally to scrape down sides of bowl or pitcher.
2. Drizzle 1 tablespoon extra virgin olive oil over the top and serve with raw veggies, chips and/or crackers. Also, wonderful as a topping for sweet potatoes, salads and wraps.
*No-Bake Pumpkin Pie
Raw, Vegan pumpkin pie made with real pumpkin and topped with coconut whipped cream. Makes 1 x 4" pumpkin pie.
Pumpkins are actually quite healthy for you! Here are 4 surprising health benefits of pumpkins:
1. Rich in fiber, making you feel fuller longer aiding in weight loss.
2. Contains high amount of beta-carotene which is converted to Vitamin A in the body increasing sharper vision.
3. Pumpkin oil even helps fight various bacterial and fungal infections. Plus, pumpkin is packed with nearly 20 percent of the recommended amount of daily Vitamin C, which may help you recover from colds faster.
4. In scientific tests, pumpkin has been shown to reduce blood glucose levels, improve glucose tolerance and increase the amount of insulin the body produces.
Author Crystal Bonnet
⦁ 4 dates soaked and pitted
⦁ 1/4 cup raw almonds
⦁ 1/4 cup gluten-free rolled oats
⦁ 2 tablespoons shredded coconut
⦁ 1 tablespoon virgin coconut oil
⦁ 1/2 teaspoon cinnamon
⦁ dash of salt
⦁ 1 cup pumpkin
⦁ 5 dates soaked
⦁ 1/2 ripe banana
⦁ 1/4 cup almond milk
⦁ 1 tablespoon coconut butter
⦁ 1 1/2 teaspoons pumpkin pie spice
⦁ 1/2 teaspoon ground clove
⦁ dash of salt
1. Process dates, almonds, oats, coconut oil, salt and cinnamon in the food processor with an S Blade and process until combined, forming a dough.
2. Add shredded coconut to the food processor at the last few seconds until combined.
3. Line the bottom of a 4" spring form pan with parchment paper or saran wrap.
4. Firmly press dough into the pan forming a deep dish crust covering the entire pan.
5. Place the spring form pan in the freezer to set while making the filling.
1. Peel pumpkin with a sharp knife, cut in four squares, remove innards and seeds with a spoon, and cut into cubes.
2. Place all ingredients into a blender and blend until smooth.
3. Remove crust from freezer and fill crust with pumpkin pie filling.
4. Serve right away for place back in freezer for 15 min. to set.
The pumpkin filling recipe makes enough for 2 servings so you may want to double the crust recipe. You can also add the extra filling to smoothies, overnight oats or chia pudding! Yum!
Cauliflower takes the place of bread in the low-carb stuffing of your dreams.
⦁ 4 tbsp. butter
⦁ 1 onion, chopped
⦁ 2 large carrots, peeled and chopped
⦁ 2 celery stalks, chopped or thinly sliced
⦁ 1 small head cauliflower, chopped
⦁ 1 c. chopped mushrooms
⦁ kosher salt
⦁ Freshly ground black pepper
⦁ 1/4 c. chopped fresh parsley
⦁ 2 tbsp. chopped fresh rosemary
⦁ 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
⦁ 1/2 c. vegetable
1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
3. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.