Chickpea Alfredo Spaghetti Squash

Ingredients
1 large spaghetti squash
Avocado oil
1-2 tbsp. vegan butter
1 small white onion, died
1 can chickpeas (3/4 c. dried) 
1 tsp. Italian seasoning (or mix of basil, oregano, thyme) 
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground nutmeg
salt and pepper, to taste
2 c. cashew cream (3/4 soaked cashews, blended with water up to 2 cups) 
1 garlic bulb, roasted
1/4 c. vegan grated parmesan
1/4 c. vegan shredded parmesan
1 tbsp. nutritional yeast
1/2 lemon, juiced
Vegan mozzarella shreds

Directions

Cut off top of garlic bulb, drizzle with oil and wrap in foil. Roast in 375-degree oven for 35-45 minutes. 

Cut your squash in half and scoop out the seeds. Brush with avocado oil and place face down on baking pan. Roast in oven for 30 minutes or until tender. 

While squash is cooking, prepare the sauce. Drain and rinse your chickpeas. Add vegan butter to a large saucepan and sauté onions for about a minute. Add chickpeas and seasonings. Mix well and sauté for 5 minutes, stirring frequently. Add in the cashew cream, vegan parmesan cheeses and nutritional yeast. Squeeze in the roasted garlic and fresh lemon juice. Salt to preference and cook on low for 10-15 minutes until warmed through. 

Remove squash from the oven. Use a fork to shred the squash into the alfredo sauce. Mix well and then add the combined squash and alfredo back to the squash shells. Top each filled squash with vegan mozzarella and place in the oven until cheese melts, about 20 minutes. You may also want to broil for a few minutes to brown up the top. 

Serves 4. 

Sheet Pan Cheeseburger Veggies with Garlic Mayo Dressing

Vegan Richa calls this "Cheeseburger" because the flavors mimic those of a fast food burger. 

Ingredients

For the Veggies:

2 c. cubed sweet potatoes or squash
7 oz. firm tofu, pressed and cubed into 3/4 inch cubes
1-15 oz. can chickpeas
1 red bell pepper, chopped
1/2 red onion, coarsely chopped
1/2 to 1 c. seasonal veggies of choice such as broccoli or cauliflower
3 to 4 tbsp. sunflower seeds

For the Cheeseburger Dressing:
1 tbsp. oil
2 tsp. soy sauce 
2 tsp. vegan Worcestershire sauce
1 tsp. paprika
1 tsp. thyme
1 tsp. oregano
3 tbsp. barbecue sauce
1 tsp. prepared mustard
2 tbsp. ketchup
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/2 tsp. garlic powder

For the Garlic Mayo Dressing
1/3 c. vegan mayo
1 tsp. vinegar
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/4 tsp. salt

Directions
Chop all of your veggies. Line or grease a large baking dish. Preheat the oven to 400 degrees. 

In a bowl, mix in all of the cheeseburger sauce ingredients until well combined. Reserve 1 1/2 to 2 tablespoons of this mixture to use later to drizzle on top. Add the chopped veggies, and toss well to coat with the cheeseburger sauce mixture, until evenly coated. You can do this a day or two in advance. I like to put my veggies and the sauce into a Ziploc and toss occasionally. 

Drop this mixture into the prepared baking dish, and spread it out into a single layer. 

Bake at 400 degrees for 35-45 minutes, or until the sweet potatoes are tender to preference, and everything else is starting to get gold and crisp. Sprinkle sunflower seeds on top in the last 5 to 10 mins of baking. 

To make your garlic mayo dressing, blend all the ingredients until well combined, taste and adjust flavor by adding more vinegar or salt.

Serve individual portions of the veggie tofu bean mixture, and drizzle the mayo on top. Thin out the reserved cheeseburger sauce with a tsp or two of water, and drizzle that as well. Top with some red pepper flakes, and fresh herbs of choice, and serve. You can also serve the tofu veggie mix over a bed of fresh lettuce!

Serves 4.

1 serving = 490 calories

Sweet & Spicy Halloumi-Style Tofu Sandwich

A veganized recipe from The Spruce Eats.  

Ingredients
For the Roasted Squash:
1 small delicata squash, seeds removed and cut into rings
1 tbsp. olive oil
1 dash cinnamon
2 to 3 pinches salt
1 tbsp. agave or maple syrup
3 dashes cayenne pepper

For the Raspberry Harissa Jam:
1 tbsp. raspberry jam
1/2 tbsp. harissa paste

For the Brussels Sprouts Slaw:
1/2 c. Brussels sprouts, shredded
1 tbsp. parsley, chopped
1/4 tbsp. olive oil
1/4 tbsp. sherry vinegar
1/4 tbsp. agave or maple syrup
1/4 tbsp. mustard
1 lemon, juiced
1 pinch salt
1 pinch garlic powder

For the Sandwich:
2 slices rosemary sourdough bread
2 oz. tofu, sliced and seared until crispy
1 1/2 tbsp. raspberry harissa jam
1 tbsp. vegan mayonnaise

Directions
Toss delicata squash rings in olive oil, cinnamon, salt, agave or maple syrup, and cayenne pepper. Arrange evenly on a baking sheet and bake for 30 minutes or until tender and beginning to caramelize.

For the Raspberry Harissa Jam:
Mix raspberry jam and harissa paste and set aside to meld. 

For the Brussels Slaw:
Place shredded sprouts in a large bowl. In a smaller bowl, whisk together olive oil, sherry, agave or maple syrup, mustard, lemon, salt, and garlic powder until combined. Add the wet mixture to the sprouts and stir to coat. Set aside.

For the Sandwich:
Toast your bread. Smear one side with mayo and top with Brussels sprouts slaw, the seared halloumi-style tofu, and the roasted squash. Smear the raspberry harissa jam onto the remaining piece of bread and place it on top. Serve immediately. 

Makes 4 sandwiches.

Zucchini Bread

Ingredients
1/4 c. canola oil, coconut oil or vegan butter, melted
1/3 c. almond milk
1 tbsp. ground flaxseeds
1 c. brown sugar
2 tsp. pure vanilla extract
1 c. grated zucchini (about 1 medium zucchini)
1 1/2 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Directions
Preheat the oven to 350 degrees. Line a standard loaf pan with parchment paper or spray with oil.
In a large bowl, add the oil, almond milk, ground flaxseeds, brown sugar and vanilla. Whisk well until combined. Lightly blot the grated zucchini with paper towels, and add it to the bowl. Stir the zucchini into the wet ingredients.

Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense.
Pour into the prepared pan, and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

Makes about 10 slices.

1 slice = 210 calories

Sheet Pan Ratatouille with Polenta

Ingredients

5 to 6 cups of cubed vegetables, like eggplant, pepper, onion & zucchini

2 tsp. olive oil

2 1/2 tsp. of Herbs de Provence (or a mix of oregano, basil, thyme)

1/2 tsp. salt

1/4 tsp. black pepper, freshly ground

4 tomatoes, chopped (or 1-15 oz. can of diced tomatoes)

Fresh basil or parsley

For the polenta:

1/2 c. corn meal

2 c. vegetable broth

2 tsp. of nutritional yeast

1 tbsp. vegan butter

(I've also used vegan ricotta in place of nooch and butter)

Directions

Chop all the veggies and toss with olive oil and spices. I sometimes prep these the day before and store in a gallon sized plastic bag or container. 

Spread veggies on cookie sheet in a single layer and bake at 400 degrees for 30 to 35 minutes, or until eggplant is done. 

Add in the tomatoes, toss with other veggies, and bake for another 15 minutes. 

Meanwhile, make your polenta. Heat up the broth until hot, then add in corn meal gradually while whisking. Once you've added all the corn meal and you have thick polenta, add in your butter and nutritional yeast (or ricotta). Continue to whisk until smooth(ish). 

Serve ratatouille over polenta in bowls. Sprinkle fresh basil and some pepper flakes. 

Serves 3. 

1 serving = 282 calories

Spaghetti Squash Bake with Sundried Tomato Cream Sauce

Vegan Richa's Italian dishes are easily on par with her Indian dishes! This is a super healthy, easy substitute when you're craving lasagna.

Ingredients
1 spaghetti squash
3 cloves garlic, minced
3-4 ounces spinach, chopped
salt and pepper to taste

Sundried Tomato Cream Sauce
7 oz. silken tofu
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano, basil and thyme
1 tbsp. extra virgin olive oil
3 tbsp. sundried tomato
2 tbsp. nutritional yeast
1/2 tsp. salt
1 1/4 c. non-dairy milk
2 tsp. cornstarch or arrowroot starch

Garnish
fresh basil or herbs, pepper flakes, vegan Parmesan or breadcrumbs

Directions
Cook the spaghetti squash in the Instant Pot. Place the spaghetti squash on a trivet, add 1 1/2 cups of water to the inner pot, then lower into the Instant Pot. Close the lid, and pressure cook for 10 minutes. Let the pressure release naturally.

Carefully lift out the trivet with the spaghetti squash from the Instant Pot. Let the squash cool for 5-10 minutes, then slice open. Use a spoon to scoop out the seeds. The squash will be well cooked and soft at this point. You can convert it into noodles using a fork by pulling the fork through the squash, from the end to the top. The longer the stroke, the longer noodles you'll get. Set the noodles aside.

For the sauce, blend all the ingredients until well blended. Blend for a minute, let it sit for a few minutes so the sundried tomato can rehydrate, then blend again until the mixture is smooth and creamy.

Next, assemble your squash bake. Oil the bottom of a 9x9 baking dish. Add all of the spaghetti squash, garlic, and spinach, then pour in the tomato cream sauce, and toss well so that it is mixed in. Top the sauce with some pepper flakes and some vegan mozzarella (optional), and bake at 400 degrees for 25 minutes until the edges are golden, and the sauce is bubbly. Let the mixture sit for 10 minutes before serving. Garnish with fresh herbs and vegan parm. You can also add some bread crumbs before baking so that you get a toasted bread crumb topping.

Serves 6.

1 serving = 121 calories

Farro Risotto with Roasted Butternut Squash

Thank you to Naturally Ella for this beautiful, healthy risotto dish! 

Ingredients

Walnut Cream
1/2 c. raw walnuts
1/2 c. water
1 small garlic clove
Juice and zest from 1/3 lemon
1/8 tsp. sea salt

Risotto
1 tbsp. olive oil
1 small red or white onion
1 c. farro
¼ c. dry white wine
3-4 c. vegetable broth and/or water
Walnuts, for topping
Thyme, for topping

Butternut Squash
1lb butternut squash (see note)
1 tbsp. minced fresh rosemary
1 tbsp. olive oil
¼ tsp. salt

Directions
Place walnuts in warm water and let soak while making the risotto.

Start the risotto. Heat a large pan over medium heat. Add the olive oil followed by the onion. Cook until the onion is fragrant and soft, about 8 minutes. Stir in the farro and cook for one minute, letting farro toast. Add in the wine and continue to cook for about 2 minutes until most of the wine has cooked away.

Add 1/2 cup of the broth and stir. Let risotto cook until nearly all the broth has been absorbed. Add another 1/2 cup and let absorb again, repeating, stirring frequently, until the farro is just about tender, about 40 minutes. You might not use all 4 cups; just taste along the way until the farro is tender.

Heat your oven to 425˚F. While the farro is cooking, peel and cut the butternut squash into ½" cubes. Place on a sheet tray and toss with the rosemary, olive oil, and salt. Toss until the squash is well coated. Roast until the squash is tender and starting to brown, around 30 minutes.

Finally, make the walnut cream. Drain the soaking water and place the walnuts in a blender. Add the water, garlic, lemon juice, and salt. Puree until smooth, adding a splash or two more water as needed.
Once the farro is tender and most of the liquid has been absorbed, stir in ¾ of the butternut squash and the walnut cream sauce. Stir and let cook for 4 to 5 minutes, until the cream sauce has thickened a bit and the risotto looks creamy. Divide into bowls and top with remaining butternut squash and freshly cracked black pepper.

Serves 4.

Parmesan Gnocchi with Melted Summer Squash & Basil

Ingredients

3 garlic cloves

2 yellow squash

1 lemon

½ oz. fresh basil

10 oz. fresh gnocchi

1 tbsp. vegan butter

3 tbsp. vegan parmesan

1 tsp. crushed Aleppo pepper

2 tsp. olive oil

Salt and pepper

Directions

Bring a large pot with 4 quarts water and 2 tablespoons of salt to a boil. Peel and thinly slice the garlic. Trim the summer squash and slice into half moons. Halve the lemon, juice one half, and divide the other half into wedges. Pick the basil leaves from the stems.

Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the sliced garlic and a pinch of salt and pepper. Cook until the garlic is lightly browned, 2 to 3 minutes. Transfer the crispy garlic to a small bowl and return skillet to medium-high heat.

Add the sliced summer squash to the skillet and cook until lightly browned in places, 3 to 4 minutes. Reduce heat to low and cook until the squash softens and breaks down, another 5 to 7 minutes. Transfer the melted summer squash to a bowl.

Add the gnocchi to the large pot of boiling water and cook until the gnocchi floats, 3 to 5 minutes. Drain the cooked gnocchi and shake to remove excess water.

Return skillet to medium-high heat with the butter. Once melted, add the cooked gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Add the parmesan and melted summer squash and stir to combine. Remove skillet from heat and add the lemon juice.

Divide the parmesan gnocchi with melted summer squash between bowls. Top with basil leaves, crispy garlic, and as much of the Aleppo pepper as you’d like. Serve with lemon wedges.

Serves 2.

Almond Butter Tofu Bowls with Charred Zucchini and Bok Choy

Ingredients

¾ cup sushi rice

1 garlic clove

1 oz. fresh ginger

2 tbsp. almond butter

4 tsp. soy sauce or tamari

1 tsp. turbinado sugar

1 tbsp. sesame oil

2 tbsp. chile garlic sauce

1 zucchini

6 oz. baby bok choy

1 radish

8 oz. pre-baked tofu (i.e. Soy Boy)

2 tbsp. vegetable oil

Salt and pepper

Directions

Add the sushi rice, 1¼ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 15 to 18 minutes.

Mix the almond butter sauce

Peel and mince the garlic. Peel and mince just 2 teaspoons of ginger. Add the minced garlic, minced ginger, almond butter, tamari, turbinado sugar, sesame oil, as much chile garlic sauce as you’d like, and 2 tablespoons of warm water to a medium bowl. Whisk the almond butter sauce until smooth.

Trim the zucchini and slice into half moons. Roughly chop the baby bok choy. Trim the radish and sliced into matchsticks. Cut the tofu into bite-size cubes.

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat. Add the sliced zucchini and cook until charred in places, 3 to 5 minutes. Add the chopped baby bok choy and cook until wilted, 2 to 3 minutes. Sprinkle with salt and pepper and transfer vegetables to a plate.

Return skillet to medium-high heat with 1 tablespoon of vegetable oil. Add the cubed tofu and cook until crispy in places, 3 to 5 minutes. Add the almond butter sauce and cook another 2 to 3 minutes.

Divide the cooked sushi rice between bowls and top with almond butter tofu and charred vegetables. Serve with sliced radish and any remaining chile garlic sauce. 

Serves 2.

Refried Butternut Tacos

Ingredients
1 can cannellini beans
2 c. cubed butternut squash
1 c. red grapes, halved or quartered
1 jalapeno, deseeded & minced
1 scallion
1/2 oz. cilantro
1 lime
1 tbsp. vegan butter
2 tsp. agave
2 oz. shredded green cabbage
6 tortillas
2 tsp. hot sauce
3 tbsp. pumpkin seeds

Directions
Preheat oven to 400 degrees. Drain and rinse the beans. Add beans and squash to a large nonstick skillet and cover with an inch of cold water. Bring to a boil, reduce heat to medium, and boil until squash is fork-tender, about 10 to 12 minutes. Drain the squash, return to skillet and mash with a fork. Transfer the mashed squash and beans to a bowl and wipe the skillet clean.

Halve or quarter the grapes. Toss with 1 tsp. olive oil and a pinch of salt and pepper on a baking sheet. Roast until grapes are soft, fragrant, and slightly wrinkled, about 6 to 8 minutes. Set aside to cool slightly.

Mince the jalapeno and thinly slice the scallion. Finely chop the cilantro leaves. Combine the jalapeno with half the cilantro in a bowl with juice from half of the lime. After grapes have cooled, add them to the bowl with a pinch of salt and pepper and set aside.

Return the skillet to medium-high heat with 1 tbsp. olive oil. Add the mashed squash and beans and smooth into an even layer in the pan. Reduce heat to medium and cook undisturbed until bottom is well browned, about 5 to 7 minutes. Add the butter and agave and stir to combine. Season with a pinch of salt.

Add the remaining chopped cilantro, remaining lime juice, shredded cabbage, and a pinch of salt to a medium bowl. Toss the slaw to combine. Wrap the tortillas in a dish towel or foil and pop in the oven to warm.

Lay the warm tortillas on a clean work surface and divide the refried butternut between them. Toss with salsa, slaw, and pepitas. Drizzle with hot sauce.

Serves 2.

Leftover Thai Squash Soup

Ingredients
4 c. roasted winter squash
avocado or other neutral oil
1 medium onion, chopped
4 garlic cloves, chopped
1-2 tbsp. red curry paste
1 tsp. curry powder
1/2 tsp. ground pepper
4 c. vegetable broth
1/2 can coconut milk
1 tsp. soy sauce
1 tsp. maple syrup
coconut milk, cilantro & sesame seeds to garnish

Directions
Heat the oil in a pot over medium-high heat. Add the onions and sauté for a few minutes, then add the garlic. Scoop the squash into the pot. Mix everything well, add curry paste, curry powder and pepper. Add the broth, coconut milk, soy sauce, and maple syrup and bring to a boil. Reduce heat to low and let simmer for 15 minutes.

Transfer soup to a blender or use an immersion blender to puree the soup.

Garnish with coconut milk, cilantro, and sesame seeds.

Serves 2 to 4.

Pearl Barley with Roasted Squash, Pomegranate & Pistachios

Ingredients
3 tbsp. olive oil, divided
1 c. pearl barley
1 1/2 lb. butternut squash, peeled, seeded and cut into 1/2" chunks (about 4 cups)
1 small sweet onion, peeled and finely diced (about 1 cup)
1/2 tsp. red pepper flakes
2 tbsp. parsley, finely chopped
1/2 c. pomegranate seeds
1/3 c. roasted pistachios

Directions
Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add barley, and cook 2 to 3 minutes, or until slightly toasted. Pour in 2 1/4 cups water, and bring to a simmer. Cover, reduce heat to low, and cook 45 to 55 minutes, or until liquid is absorbed and grains are cooked. (If barley is not completely cooked, add a little more water and continue simmering until tender.) Pour barley out onto cooking-spray-coated baking sheet, and let cool to room temperature. Season with salt and pepper, if desired.

Preheat oven to 425°F. Line second baking sheet with parchment paper, or coat with cooking spray. Toss squash with 1 tablespoon oil on baking sheet until evenly coated, and season with salt and pepper, if desired. Roast 35 to 40 minutes, or until tender, stirring occasionally.

Heat remaining oil in large nonstick skillet over medium-high heat. Add onion, and cook 7 to 9 minutes, or until translucent. Add red pepper flakes, and cook 1 minute more. Add barley, and cook 3 to 5 minutes, or until warmed through. Stir in roasted squash and parsley, and cook 2 minutes more. Remove from heat; stir in pomegranate seeds and pistachios. Serve warm or at room temperature.

Serves 6.

Spiced Lentil Soup with Delicata Squash & Beets

Ingredients
2 medium whole beets, scrubbed and ends trimmed
1 delicata squash, washed and diced (no need to peel!)
1/2 tbsp. olive oil
1 c. dry red lentils
5 c. vegetable broth
1 tbsp. coconut oil (I like unrefined)
1 large yellow onion, diced
2 large garlic cloves, minced
1 tsp. ground turmeric
1 tsp. curry powder
1 tsp. fresh ginger, minced
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. ground black pepper
Pinch of crushed red pepper
Pinch of fresh ground nutmeg
1 15 oz. can of full-fat coconut milk
2 tbsp. lime juice
2 tsp. dried thyme
1 tbsp. vegan sugar
1/2 tsp. kosher salt
Broccoli sprouts, for garnish

Directions
Preheat oven to 400 degrees. Wrap the whole, scrubbed beets loosely in tinfoil. Place on a baking sheet. Toss the diced squash in olive oil and scatter on the same baking sheet. Roast at 400 degrees for about 30 minutes. Stir the squash at 15 minutes. After 30 minutes, transfer the squash to bowl for later and turn over the beets. Allow the beets to cook for an additional 15-30 minutes, until fork tender.

Meanwhile, in a large soup pot, bring the lentils and vegetable broth to a boil, stirring occasionally. Make sure to watch it or it could boil over. Reduce to low and simmer for about 15 minutes. Remove from heat.

In a medium frying pan, heat the coconut oil over low. Add the onion and garlic and sauté a few minutes. Next, add in the turmeric through and including the nutmeg, stirring well and scraping up the bits on the bottom of the pan. Sauté for about 8 minutes, until the onion begins to brown.
Once lentils are done, add the coconut milk through and including the salt to the lentils and broth. Add the squash and the onion mixture. When the beets are cool enough, dice and add to the soup. Stir well to combine. Serve hot, garnished with broccoli sprouts.

Serves 4-6

Roasted Garlic & Squash Lasagna

Ingredients
For the sauce: 
3 heads garlic, tops cut off
olive oil
3 tsp. salt, plus a pinch, divided
2 lbs. butternut squash, peeled and cubed
1 tsp. dried Italian herbs, like oregano, basil, parsley and marjoram
½ tsp. black pepper, freshly ground
3/4 c. vegetarian stock, warmed
1-1/2 c. half and half, warmed
3 oz. mascarpone cheese or cream cheese
3 tbsp. Parmesan cheese, freshly grated

For the lasagna: 
Olive oil
1-14 oz. pkg. Gimme Lean Veggie Protein, ground beef style
1 small onion, diced
1 tsp. dried Italian herbs, like oregano, basil, parsley and marjoram
½ tsp. salt
¼ tsp. black pepper, freshly ground
2 tsp. fresh sage leaves, chopped
12 whole wheat lasagna noodles, cooked
4 c. fresh, baby spinach leaves
4 c. shredded mozzarella cheese

Directions
Preheat the oven to 400 degrees, and line a baking sheet with parchment paper or foil. Drizzle a little olive oil over the 3 heads of garlic, and sprinkle a couple of pinches of salt over top; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven to roast. After 10 minutes, toss the butternut squash with about 3 tablespoons of olive oil, a teaspoon of the salt, and the black pepper and roast alongside the garlic for 30 to 35 minutes, or until the squash is very tender.

Once the squash is tender, remove from the oven, along with the heads of garlic, and allow the squash and garlic heads to cool slightly, so they can be handled; once slightly cooled, squeeze the cloves of garlic from the whole heads, and mash lightly with a fork (they should be very tender and sweet), and set aside. Next, use a food processor, immersion blender or Ninja to puree squash and garlic together.

In a saucepan, gently heat the squash puree. Add in the stock and the half and half, and carefully whisk to completely incorporate; next, add in the mascarpone cheese, the Parmesan and the remaining 3 teaspoons of salt, and once again stir/whisk to combine, until the mascarpone and Parmesan are blended in completely; remove the sauce from the heat and set aside until ready to use for the lasagna. (If making ahead, cool the sauce completely, and refrigerate until ready to assemble the lasagna, at which time you can gently reheat.)

Place a large, non-stick saute pan over medium-high heat, and add about 2 tablespoons worth of olive to the pan; once the oil gets hot, add the ground veggie protein into the pan, and break it up with a spatula or spoon. Add in the Italian seasoning, salt and pepper. Cook the protein for a few minutes until heated through and slightly browned. Remove from heat, and set aside to slightly cool.

To assemble the lasagna, begin by adding about a cup of the butternut squash sauce to the bottom of the baking dish. Add lasagna noodles to cover the sauce, and then more sauce over top of the noodles. Add about half of the veggie protein, followed by two cups of the baby spinach leaves. Drizzle lightly with  some olive oil and then sprinkle about a cup of the mozzarella cheese. Repeat the layering process and finish the lasagna by adding the remaining lasagna noodles and the remaining sauce over top. Smooth out the sauce over the noodles and finish by sprinkling the remaining mozzarella cheese over the top. Grind black pepper over the cheese and place the lasagna into the 350 degree oven to bake for roughly 30 to 35 minutes, or until the cheese is melted and lightly golden; serve while hot.


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Thai-Inspired Squash & Peanut Soup with Lime & Cilantro

Ingredients
2 lbs. butternut squash, peeled and cubed
1 c. vegetable stock
salt and fresh ground black pepper, to taste
2 tsp. olive oil
1 onion, finely chopped
2 tsp. garlic, minced
1 tsp. ginger root, minced or grated
1 red bell pepper, seeded and finely chopped
1-14 oz. can coconut milk
2 tbsp. Thai red curry paste
1/2 c. natural peanut butter
1 tbsp. brown sugar
2 tsp. soy sauce
2 tbsp. lime juice
1/3 c. cilantro, finely chopped
cilantro and peanuts, for garnish
Sriracha sauce, for serving

Directions
Peel the butternut squash and cut into cubes. Put the squash cubes and vegetable stock into the slow cooker, season squash generously with salt and freshly ground black pepper, and cook on high for 2 hours, or until the squash is soft enough to mash easily. When it's soft, use an immersion blender or potato masher to puree the squash.

Heat the oil in a large non-stick frying pan, add onion and saute until well-browned, about 8 minutes. Add the minced garlic, minced ginger, and diced red bell pepper and saute about a minute more. Then add the coconut milk, Thai red curry paste, and peanut butter and heat just until the curry paste and peanut butter is melted into the coconut milk.  Add the brown sugar and soy sauce.

Stir the coconut milk mixture into the pureed squash, turn slow cooker to low and cook for one hour more. Stir in the chopped cilantro and lime juice and cook about 15 minutes more. Serve hot, garnished with more chopped cilantro and chopped peanuts if desired. If you'd like more heat, shake in a little Sriracha Sauce.

Serves 4 to 6.

West African Groundnut Stew

Ingredients
2 sweet potatoes, peeled and cubed
2 tbsp. vegetable oil
3 garlic cloves, minced
2 tbsp. fresh ginger, grated
2 tbsp. coriander, ground
1/2 tsp. cayenne
4 c. onions, chopped
2 tomatoes, chopped
4 c. eggplant, peeled and cubed
1/2 c. vegetable stock
1 c. zucchini, chopped
2 bell peppers, chopped
2 c. tomato juice or puree
1/2 c. natural peanut butter
salt to taste

Directions
Boil sweet potatoes for about 7 minutes, or until just tender. Meanwhile, saute the garlic, ginger, and spices in the oil for about a minute. Add the onions and cook until they begin to soften. Add the tomatoes, eggplant, and the vegetable stock and simmer for about 10 minutes. Add the zucchini and peppers and continue to simmer until all vegetables are tender, about 10 to 15 more minutes.

Drain the sweet potatoes and add them to the stew along with the tomato juice and peanut butter. Salt to taste. Simmer on very low heat for 5 minutes to warm through, stirring occasionally to prevent sticking.

Serve over rice, millet, or couscous. Serves 6.

Veggie Stew a l'Orange

Ingredients

1 onion, diced

2-3 carrots, diced

1 small butternut squash or 2 sweet potatoes, peeled and chopped

2 cans black beans, drained and rinsed

28 oz. tomatoes, diced

1-1/2 c. veggie broth

1 c. roasted red peppers, sliced

1 tbsp. chipotle peppers in adobo sauce

1 tsp. cumin

salt and pepper, to taste

zest of one orange

1 tbsp. fresh thyme

avocado, to serve

Directions

Saute onions and carrots in a touch of olive oil. Add squash or potatoes and cook a bit longer. Add black beans, tomatoes, veggie broth, roasted red peppers, chipotles, cumin, salt and pepper. Simmer until veggies are tender and stew has cooked down to your desired thickness. About 15 minutes prior to serving, stir in the orange zest and thyme. Serves 4 to 6. 

NOTE: This recipe will probably do very well in the crockpot. Add all ingredients except for zest and thyme and cook on low for 6 to 8 hours. Add zest and thyme an hour prior to serving. 

Apple & Sweet Potato Kugel

I threw this together in about 25 minutes. It's appropriate for any meal of the day, and you can toss in whatever leftovers you have and change up the spices for a whole new dish.

Ingredients
1 lb. sweet potato or butternut squash, chopped into 1-inch pieces
1 onion, chopped into 1-inch pieces
2 apples, peeled and chopped into 1-inch pieces
1 tsp. vegetable oil
1-12 oz. bag of broad egg noodles
4 eggs
1 c. sour cream or Greek yogurt
1 c. whole milk (I used 2%, actually)
dash of thyme and black pepper, freshly ground
1/4 tsp. salt
2 tbsp. butter
Panko bread crumbs, sugar, and salt for sprinkling over the casserole before baking

Directions
Preheat oven to 450 degrees. Toss vegetables with oil, salt, and pepper, then roast on a pan (in one layer) for about 20 minutes. Toss once during the roasting process. When the veggies are ready, they will have just started to brown. Once you've removed the veggies from the oven, reduce the temperature to 350 degrees.

While the veggies are roasting, cook your noodles until they are just cooked through. Beat the eggs and then whisk in the milk, sour cream or yogurt, and spices, and set aside.

Lightly grease a 9x13-inch casserole dish and create the kugel by layering noodles, veggies, noodles, veggies and so on. Then, pour the egg mixture over the casserole. Press the noodles into the egg mixture with the back of a big spoon. Sprinkle Panko, sugar and salt over the top and bake for 40 minutes, or until the top starts browning. Let sit for 20 minutes prior to serving.

Serves 6 to 8.

Chickpea, Squash & Red Lentil Stew

Ingredients
1 yellow onion, chopped
1 tbsp. olive or canola oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced
2-3 tsp. garam masala
1 butternut squash (about 3 lbs.), peeled and chopped
1-28 oz. can diced tomatoes in tomato juice
1 qt. vegetable broth
1 c. red lentils
2-15 oz. cans chickpeas, drained and rinsed
1-2 tsp. sea salt (to taste)
fresh cilantro, minced (for serving)

Directions
Heat the oil in a large skillet over medium high heat. Add the onion, carrot and jalapeno and sauté for about six minutes. Add the minced garlic and sauté for 30 more seconds, and then add the garam masala, stirring well to coat. Take off heat.

Place the chickpeas, butternut squash, canned diced tomatoes, red lentils, vegetable broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours...the longer you cook, the thicker your stew will be.

Season with sea salt to taste, and serve. This stew freezes extremely well and will keep in the fridge for up to five days.

Brussels Sprout & Butternut Squash Lasagna

Ingredients
3 c. Brussels sprouts, quartered
3 c. butternut squash, diced
1 tbsp. butter
1 shallot, chopped 
6 fresh sage leaves, chopped
1 egg
15 oz. ricotta cheese
1/2 c. grated Parmesan cheese, plus 1/4 cup for topping 
1/2 tsp. freshly grated nutmeg
7 oz. fresh pesto sauce (I used Wegmans’)
8 oz. fresh mozzarella cheese, drained of water and sliced
lasagna noodles (I used Wegmans’ fresh lasagna sheets)

Directions

Preheat oven to 400 degrees F. Place Brussels sprouts and butternut squash on a large rimmed baking sheet. Drizzle with extra virgin olive oil and toss to coat. Sprinkle with a pinch of salt and pepper. Roast until lightly browned in parts and tender, about 15 minutes. 

Melt butter in a sauté pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine. 

In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg. 

Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta. Spread half the ricotta mixture over the vegetables. Cover with 1/2 the mozzarella slices. Top with a second layer of lasagna noodles and spread pesto over. Top with remaining vegetables, ricotta, third layer of noodles, and pesto. Top with remaining mozzarella slices and 1/4 cup Parmesan. Bake at 350 degrees F for 40 minutes or until bubbly.

Serves 6.