Recipes & Ideas
Roasted Butternut Squash Tacos
Just when I thought I couldn’t come up with another recipe, my wonderful hair stylist said, “Tacos.” So here we are, two grocery stores later, with tacos that are as tasty as they are colorful. You need some color to brighten up drab winter days, you know?...READ MORE
Curried Squash Noodles on Spinach
Curried Squash Noodles on Spinach Curry Sauce 1 cup cashews, soaked until soft, drained and rinsed 2 tablespoons chopped shallot 3 teaspoons sweet curry powder 1/2 cup coconut water (can substitute with plain water...READ MORE
Stuffed Mushrooms with Sunflower Seed Sage and Rosemary Cream
Stuffed Mushrooms with Sunflower Seed Sage and Rosemary Cream Makes 4 servings Mushroom Marinade Make this first so the mushrooms can marinate while you are preparing the rest of the recipe...READ MORE
Pumpkin Lentil Chili
PUMPKIN LENTIL CHILI PREP TIME 10 mins COOK TIME 35 mins TOTAL TIME 45 mins Recipe type: Chili Serves: 6 servings INGREDIENTS 2 tbsp olive oil or grape seed oil (or use vegetable broth if you want oil-free) 1 small yellow onion...READ MORE
Butternut Squash, Black Bean & Kale Tacos
Butternut Squash, Black Bean and Kale Tacos Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Yield: 4 servings INGREDIENTS 1 tablespoon olive oil 2 cups butternut squash...READ MORE
RAW Beet and Sweet Potato Salad
Beet and Sweet Potato Salad YIELD: 4-6 servings PREP TIME: 10 minutes Ingredients: 2 large sweet potatoes 1 bunch beets (3-4) 4 scallions 1/2 cup toasted pepitas (pumpkins seeds) Garlic Lime Vinaigrette Directions: Peel the sweet potatoes and beets...READ MORE
Eggplant Stuffed with Rice & Tomatoes
INGREDIENTS FOR THE EGGPLANT STUFFED WITH RICE AND TOMATOES 2 ½ to 3 pounds small or medium eggplants Salt to taste 1 ½ pounds tomatoes, grated on the large holes of a box grater ...READ MORE
Veggie Spaghetti & Meatless Meatballs
VEGGIE SPAGHETTI AND MEATBALLS PREP TIME 20 mins COOK TIME 50 mins TOTAL TIME 1 hour 10 mins Serves: 4 servings INGREDIENTS Veggie Meatballs 1 can or 15 ounces black beans, drained...READ MORE
Warm, Creamy Butternut Sauce Over Everything
SERVINGS 20UNITS US 3 QUARTS VEGETABLE STOCK 4 LBS BUTTERNUT SQUASH 2 CUPS CARROTS, DICED 1/2 INCH DICE 2 CUPS CELERY, DICED 1/2 INCH DICE 1 CUP ONION, DICED...READ MORE
Raw Pumpkin Pie for Thanksgiving!
Crust ingredients: 1 1/2 cups macadamia nuts (or walnuts or pecans) 1/2 cup dates 1/4 cup dried, unsweetened coconut 1/8 teaspoon sea salt Pumpkin pie filling: 2 cups cashews 1 cup chopped pumpkin 1 cup chopped carrots 1/2 cup coconut oil 1/2 cup honey...READ MORE
Raw Pecan Pie Recipe
Serves 8 to 10 For the crust 3/4 cups raw pecans 3/4 cups raw walnuts 1/4 teaspoon sea sat 1/4 cup shredded coconut 1 cup pitted medjool dates, packed For the pie filling 1 1/4 cup medjool dates, tightly packed, pitted, and soaked in warm water for...READ MORE
Turmeric Cauliflower Salad
Turmeric Cauliflower Salad Ingredients: 1 medium head cauliflower, cut into florets 1/4 cup cilantro, diced 1/2 a jalapeño, finely diced (use more or less as desired) 1/2 tsp fresh ginger, minced or finely diced 1/2 tsp ground turmeric...READ MORE
Butternut Squash Gnocchi
Soft, pillowy butternut squash pasta bites with only 2 ingredients and made from scratch! This squash-based version of classic potato gnocchi is gluten-free, egg-free, and totally vegan. Just boil water and cook for a few minutes to indulge in a dish of pasta perfection! READ MORE
Vegan Potato Leek Soup
Healthy and creamy this vegan potato leek soup is made with cashews instead of cream and flavored with fresh thyme and bay leaves simmered in a homemade veggie stock. It’s dairy-free and good for you! Instant pot and slow cooker methods included.READ MORE
