At a party last week, I saw a big platter of stuffed squash at the buffet table. Many other vegan choices filled the space. Yet those fat little acorn squash halves attracted me like a moth to a flame. In previous years, I gravitated to the vegetarian dishes, filled with cheese and eggs. But the more steps I take on the vegan journey, the more excited my body gets about trying new combinations of vegan ingredients, bursting with flavor.
Tasty Stuffed Squash To Drool Over
Here are a few tasty recipes that I can’t wait to try:
Monster Boston Marrow squash!
Three Sisters Squash Recipe from NYT Cooking. I love how the three native American staples – beans, corn and squash – are called the three sisters.
Roasted Acorn Squash With Wild Rice Stuffing. After all my years in Asia, I got into the habit of eating only white rice. Exploring with all the wonderful wild rice variations available now is adding delicious dimensions to my meals. This recipe is a meal in itself.
Quinoa-Cranberry Stuffed Acorn Squash. New England has the best cranberries anywhere, ever. Ya, I’m a little biased. The first time I tried them with quinoa, the flavor burst in my mouth. I’m bringing this one to the Thanksgiving table, for sure.
Köfte kebab is a Turkish version of kebab. The vegan version of köfte kebab is delicious. Köfte is minced meat with herbs, often including parsley and mint, formed into big fingers put on a skewer and grilled. Tim Shieff is leaping across tall buildings, doing one-handed handstands or performing other daredevil antics and free runner can often be found whipping up delicious vegan meals and speaking out for animals on his YouTube channel.
Here is one of his most delicious vegan recipes “Kofte Kebab in a naughty sauce” and posted in on youtube. The ingredient list is below the video.
Köfte Kebab w Naughty Sauce
Ingredients: (in order as appear in the video):
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cloves of garlic
2 courgettes / zucchini
salt & pepper to taste
1 bunch of fresh coriander
1 tin / can of chickpeas, drained
40 g / 2 oz breadcrumbs
4 tablespoons of soy yoghurt
3 sprig of mint
1/2 lemon, squeezed
1 small onion
1 clove of garlic
100 g cashew nuts
140 ml / 1/2 cup (a tiny bit more) of coconut milk, light
This Vegan Sauce Alfredo with pasta is one of my comfort foods, so yummy and creamy and healthy too. Sauce Alfredo originates from 1920s Rome, where it was created by restaurateur Alfredo di Lello. The sauce is made of butter, heavy cream and Parmesan cheese combined with fettuccine pasta. The combination of the hot fettuccine and sauce is divine.
The challenge to change the original into a vegan version was kind of easy; when I want something creamy I usual turn to cashews, in this case it was a success.
I used Tagliatelle because it has almost the same texture as fettuccine and that was what I had in the cupboard. Surely you can use pasta you like, just follow the cooking instruction on the label.
Falafels are comfort food for most of us, however they are often quite fat when you cook them in oil.
This recipe by “Tastemade” is vegan falafels that are oven baked and almost oil-free and 100% gluten-free.
1 tsp = 5 ml, 1 tbsp = 15 ml
½ cup walnuts
2 cups cooked/canned chickpeas
1 small red onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 tsp baking powder
1 tsp cumin
2 tbsp. fresh lemon juice
½ cup / 120 g coarsely chopped fresh flat-leaf parsley
½ cup / 120 g coarsely chopped fresh cilantro
¼ cup / 60 ml of olive oil
½ cup / 1 dl tahini
¼ cup / 60 ml water
3 tbls lemon juice
1 garlic clove minced
pinch of salt
For the assembly:
collard green leaves
shredded red cabbage
… then watch this video for how to make them or read the description below the video!
1. Preheat oven to 375°F / 190°C. Line a baking sheet with parchment paper.
2. Pulse walnuts in a food processor for about 30 seconds. Add chickpeas, red onion, garlic, baking powder, cumin, pinch of salt, lemon juice, cilantro, parsley and olive oil. Blend the ingredients together, occasionally smooshing down the sides until mixture is slightly well combined but still a little chunky.
3. Using your hands or small scooper, form small balls of falafel and place on parchment sheet. Brush top of each one with olive oil and bake, turning every 5 minutes, until falafels are evenly brown, about 15 minutes. Or flatten the falafel with a spatula before they go into the oven so you only have to flip them once in the baking process.
4. To make dressing: mix all ingredients in a small bowl or food processor.
5. To assemble: Drizzle tahini dressing down the middle of the collard green, place 2 falafels in the center and top with roughly chopped mint, cabbage, and tomatoe
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A warming and hearty vegan chili is what is needed in this cold weather (at least here in the North!). DeviousDemi is showing how to cook it properly, do listen to her, she has some good tips for you while working in your kitchen.
One thing, though, I would not use tinned tomatoes because there is Bisphenol-A in tinned foods, which is especially reactive with acidic foods like tomatoes. I would buy fresh tomatoes, rinse in cold water and put in a blender and whiz till they have a good texture. But of course, it’s entirely up to you 😉
1 Small Onion
1 Whole Garlic
3 Stalks of Celery
1 Green Bell Pepper
Salt & Pepper (To Taste)
1 Tablespoon Thyme
1 1/4 Tablespoon Basil
1 Tablespoon Chili Powder
1 Tablespoon Ground Cumin
1 1/4 Teaspoon Cayenne Pepper
4 Cans of (8 0z) Tomato Sauce
Approximately 8-10 Small Tomatoes