Butternut Squash and Chickpea Curry

PREP TIME20 mins
COOK TIME45 mins
TOTAL TIME55 mins
COURSEMain Course
CUISINEIndian
SERVINGS4
CALORIES382 kcal

INGREDIENTS

For the roasted Butternut Squash

  • 1 medium-sized butternut squash
  • 1 tablespoon olive oil or aquafaba
  • 1 teaspoon medium curry powder
  • ½ teaspoon salt
  • fresh cracked pepper

For the Curry

  • 1 vidalia or yellow onion
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, minced (about a thumb-sized piece of fresh ginger)
  • 2 teaspoons medium curry powder
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 ½ teaspoons turmeric
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons salt
  • 15 oz can of chickpeas
  • 15 oz can of unseasoned, diced tomatoes
  • 1 cup vegetable broth
  • 15 oz can of reduced-fat coconut milk
  • 1 tablespoon lemon juice

Garnish

  • fresh cilantro

    INSTRUCTIONS

    Roast the Butternut Squash

    • Preheat the oven to 425F or 220C.
    • Peel and cube the butternut squash. Place the cubed butternut squash in a small mixing bowl and drizzle with olive oil or aquafaba, salt, curry powder, and fresh cracked pepper. Spread the butternut squash evenly on a lined baking sheet.
    • Roast the butternut squash for about 40 minutes, or until fork-tender and lightly browned.

    Make the Curry

    • While the squash is roasting, do the rest of the prep work. This includes peeling and chopping the onion, grating the garlic and ginger, and draining and rinsing the chickpeas.
    • Heat a skillet over medium heat. Add the onions and sautee for 3 to 5 minutes, or until they start to turn translucent and smell aromatic. Add the garlic and ginger. Sautee for another minute.
    • Add the rest of the curry spices to the skillet and toast for 1 to 2 minutes.
    • Next, add the drained and rinsed chickpeas and sautee for 1 to 2 minutes. Then add the crushed tomatoes and broth. Cook for about another minute, until combined.
    • Now add the coconut milk and lemon juice. Stir to combine. Turn the heat down to low and simmer for 3 to 5 minutes.
    • When the butternut squash is done roasting, remove it from the oven and carefully add it to the curry sauce. Cook for another 5 minutes, or until the sauce is the right consistency. Serve right away with basmati rice and cilantro.

    NOTES

    • Some of the prep work can be done while the butternut squash is roasting. This accounts for the prep time and cook time not adding up to the total time.
    • If you can’t find unseasoned diced tomatoes, you might need to reduce the added salt somewhat.
    • If you’re new to butternut squash, here are some tips on cutting a butternut squash.

    NUTRITION

    Calories: 382kcalCarbohydrates: 58gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 1940mgPotassium: 1307mgFiber: 12gSugar: 14gVitamin A: 20333IUVitamin C: 56mgCalcium: 204mgIron: 6mg

Air Fryer Cauliflower

Prep Time3 mins
Cook Time12 mins
Course: Appetizer, Appetizers, Side Dish, Sides
Cuisine: American, Global, World

 

Servings: 4 People

Ingredients

  • 2 cups cauliflower florets cut evenly
  • 1 teaspoon black pepper powder
  • 2 teaspoon paprika / red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon oil
  • Cilantro leaves for garnish optional
  • Lemon wedges for garnish optional

Instructions

  • To make air fryer cauliflower, first add the cauliflower florets to a bowl and add black pepper powder, turmeric powder, paprika and olive oil and toss well.
    2 cups cauliflower florets,2 teaspoon paprika / red chili powder,1/2 teaspoon turmeric powder,1 tablespoon oil
  • Add the seasoned cauliflower florets in the air fryer basket and air fry for 200C (392F) for 12 minutes by shaking the basket halfway through.
  • Garnish with finely chopped cilantro.
    Cilantro leaves for garnish
  • Serve the air fryer cauliflower with lemon wedges.
    Lemon wedges for garnish

Notes

  • The cauliflower florets might burn while air frying. So, keep shaking the basket in between.
  • The cooking time might slightly increase as per the type and model of air fryer.
  • The quantity of seasoning can be altered as per your taste.
  • You may also add garlic powder or cumin powder while seasoning.

Easy Cauliflower Cheese

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 203kcal

Ingredients

  • 1 Cauliflower Large or 2 small
  • 475 g Semi-Skimmed Milk semi skimmed is fine
  • 50 g Plain Flour
  • 160 Cheddar Cheese Medium Matured & grated
  • Salt & Black Pepper

Instructions

  • Pre-heat your oven to 220C/200C fan /gas 7.
  • Steam your large cauliflower florets for approximately 7- 10 mins, they need to be tender but still firm
  • Drain your cauliflower florets well an place in an oven proof dish
  • In a small bowl mix your plain flour with some of your milk to a smooth thin paste
  • Next in a large pan bring the rest of the milk to a boil – be careful here – do not let it boil over – remove from heat
  • Carefully tip the hot milk into the milk and flour paste – stirring
  • Transfer it back to the heat and stir continuously until the sauce thickens
  • Add half the grated cheese and stir off the heat – you should see the sauce thicken a little further as the cheese melts. Season your sauce with salt & black pepper
  • Pour the sauce over the cauliflower florets and sprinkle the remaining half of the cheese over the top
  • Bake in your preheated oven for 30-35 minutes until everything is bubbling and the top is golden – enjoy

Notes

*** Nutritional information is approximate and intended as a guide

Nutrition

Nutrition Facts
Easy Cauliflower Cheese
Serving Size
6 g
Amount per Serving
Calories
203
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
33
mg
11
%
Sodium
241
mg
10
%
Potassium
427
mg
12
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
12
g
24
%
Vitamin A
348
IU
7
%
Vitamin C
46
mg
56
%
Calcium
306
mg
31
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

VEGAN MUSHROOM GRAVY

Servings: 4 servings

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

 EQUIPMENT

  • large saute pan

INGREDIENTS

  • 1 small yellow onion, finely chopped
  • 10 ounces cremini or white button mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • ¾ teaspoon dried thyme or about 1½ teaspoons chopped fresh thyme – Sub rosemary if desired.
  • 2 tablespoons all-purpose flour – Sub GF or whole wheat flour if preferred.
  • ¾ cup unflavored, unsweetened non-dairy milk – Even some unsweetened plant milks taste sweet, so be sure to taste first. I used Trader Joe’s soy.
  • 1 cup salty vegetable broth – Or water plus bouillon, or water plus extra soy sauce.
  • black pepper
  • 1 tablespoon tamari or soy sauce

INSTRUCTIONS

  • Preheat a large saute pan over medium heat. Add the onion and mushrooms. Stirring occasionally, cook until dry and softened, about 10 minutes.
  • Add the garlic and thyme to the pan, stir, and cook for about 30 seconds. Evenly sprinkle flour into the pan, stir and cook for about 1 minute or until lightly browned.
  • Add the milk and broth, and stir to dissolve the flour. Return to a low simmer, and cook for about 5 minutes or until thickened. Add pepper to taste.
  • Stir in the tamari, and reduce heat. Taste and adjust seasoning as desired. Serve immediately, or allow gravy to cool, then refrigerate until ready to re-heat and use.

NOTES

This recipe makes a modest amount. So if you plan to double it for a crowd, double everything except the mushrooms, which you can increase to 12 to 16 ounces, depending on how mushroom-heavy you want it to be.

Storage

Store in the refrigerator for up to 5 days. Mushroom gravy can also be frozen. Thaw overnight and re-heat on the stovetop.

Estimated Nutrition (per serving)

Calories: 63kcalCarbohydrates: 10gProtein: 4gFat: 1gCholesterol: 0mgSodium: 345mgFiber: 3gSugar: 3g

Vegan Chickpea Meatloaf With Wild Rice

Servings: 7 servings

Prep Time: 20 mins
Cook Time: 55 mins
Resting time: 1 hr
Total Time: 2 hrs 15 mins

 EQUIPMENT

  • parchment paper
  • 1.5 qt. glass loaf dish
  • large saute pan
  • food processor

INGREDIENTS

    • 1 ½ cups cooked wild rice
  • 1 small onion, chopped
  • 8 ounces cremini or white button mushrooms, roughly chopped
  • 6 cloves garlic, minced
  • 1 small bunch green kale, stems removed, chopped
  • 2 teaspoons poultry seasoning blend
  • 1 teaspoon dried thyme or 2 Tbsp chopped fresh thyme
  • ½ teaspoon smoked paprika
  • 2 (15 oz) cans chickpeas, rinsed and drained – or 3 ¼ cups cooked chickpeas
  • ¾ cup raw walnut halves – or ⅔ cup raw sunflower seeds for nut-free.
  • 2 tablespoons white wine vinegar – or 1 ½ Tbsp apple cider vinegar
  • 3 tablespoons tamari – or soy sauce if not GF
  • 1 teaspoon fine sea salt
  • ½ to 1 teaspoon black pepper
  • ¼ cup flour such as chickpea or rice flour (for GF) or spelt or whole wheat

Optional Glaze (select 1 of the following):

  • 1 to 2 tablespoons vegan worcestershire – (not GF)
  • 1 to 2 tablespoons reduced, good quality balsamic vinegar – tap for recipe
  • equal parts tamari and maple syrup

INSTRUCTIONS

  • If you haven’t already, cook wild rice according to package instructions, then set aside. Preheat oven to 375 degrees F, and line a 1.5 Qt. loaf pan with parchment paper (this makes it easy to lift the loaf out of the pan after cooking).
  • Preheat a large saute pan over medium heat. Dry sauté the onion and mushrooms until softened, about 10 minutes. Add the garlic, poultry seasoning, thyme, and paprika, and cook for another minute, stirring frequently. Season with a pinch of salt and pepper.
  • Add the chopped kale to the pan, and cook until dark green and wilted, about 2 minutes. Remove from heat.
  • In a large food processor pulse the chickpeas, walnuts, vinegar, tamari, salt, pepper, and flour just until chunky (about 7 or 8 pulses). Transfer to a large mixing bowl. Now add the sautéed vegetables to the food processor, and pulse just 5 or 6 times or until the kale is shredded. Transfer the veggies to the mixing bowl.
  • Stir to combine the chickpea mixture and vegetables, then stir in the cooked wild rice.
  • Spoon the mixture into the prepared pan, and use a large spoon or spatula to firmly and evenly press it down into the pan. Bake for 30 minutes. If adding a glaze on top, brush that on now. Return the loaf to the oven and bake for another 10 to 15 minutes or until the top edges are golden and the center of the loaf is hot and only slightly soft when pressed. *Total bake time is about 45 minutes.*
  • Let the loaf rest in the pan for 30 minutes, then lift out by the parchment paper onto a cutting board or platter. Allow to cool for another 15 to 20 minutes, then slice and serve.

NOTES

Tips

Try not to over-process the ingredients in the food processor. This chickpea meatloaf is especially hearty and rustic thanks to the varying textures and chunky pieces of walnuts and chickpeas.

This recipe is made with gluten-free, whole-food ingredients (unless you use wheat flour). So it will be more fragile than a veggie loaf with gluten or other binders, especially right out of the oven. This is why it’s important to let it rest before serving.

Storage

Store leftover chickpea meatloaf in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in a microwave or in a non-stick pan on the stove.

I haven’t tried freezing the loaf yet, but since all of these ingredients are freezer-friendly I suspect it will be fine.

Estimated Nutrition (per serving)

Calories: 235kcalCarbohydrates: 32gProtein: 11gFat: 9gSaturated Fat: 1gCholesterol: 0mgSodium: 657mgFiber: 8gSugar: 5g

Vegan Turkey Roast!

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 347kcal

Equipment

  • 2 wooden skewers if making turkey shape

Ingredients

FOR THE TURKEY ROAST

  •  cups chickpeasdrained
  • cup vegetable broth or vegan chicken-style broth
  • tablespoon s nutritional yeast
  • tablespoons extra virgin olive oil
  • 2 teaspoons poultry seasoningsee notes for homemade version
  • 2 teaspoons soy sauce
  • ½ teaspoons salt
  • ¼ teaspoons garlic powder
  • ¼ teaspoons onion powder
  • 1 teaspoons miso paste
  • 1⅓ cups vital wheat gluten

FOR THE BASTING LIQUID:

  • 8 oz vegan buttermight add more for the oven basting!
  • 1 teaspoon soy sauce
  • 4 cloves garlicminced
  • teaspoon vegan bouillonoptional
  • 1 teaspoon oregano
  • ¼ teaspoon black pepper

FOR CRISPY SKIN

  • 3 sheets rice paper

FOR SHAPING TURKEY

Instructions

MAKE WHEAT MEAT TURKEY

  • Add all the turkey roast ingredients except the vital wheat gluten to a food processor (drained chickpeas, broth, olive oil, nutritional yeast, soy sauce, onion powder, garlic powder, poultry seasoning, and miso paste) and process until smooth.
  • Transfer the mixture to a large mixing bowl, making sure to scrape all the good bits off the processor jug. Add the vital wheat gluten to the bowl and mix it up with a silicone spatula to start and your hands to finish.
  • Once it has come together in a coarse ball, sprinkle some vital wheat gluten on a clean countertop. Knead the dough (at least 10-12 times). (*See notes for stuffing your turkey)

TO SHAPE LOG:

  • Roll the dough and shape it into a thick log. Note that this will look quite small, but it expands when you cook it.

TO SHAPE TURKEY:

  • Once you finish kneading the dough, break it up into five parts. Five small loaves (for the arms and legs) and one larger piece for the body. Use the skewers to shape the legs around it.

STEAM, BROWN AND BASTE TURKEY

  • Steam the turkey: Pick up a large Dutch oven or pot and a steamer basket. Wrap your turkey meatloaf and any other pieces in foil paper tightly and place it on the steamer basket. Then pour at least 3 cups of hot water into the bottom of the pot, bring to a boil and lower the heat to steam for at least one hour. (*See notes for tips when steaming the turkey).
  • While the turkey is steaming, make basting liquid (aka compound butter) by mixing the ingredients in a bowl (vegan butter, soy sauce, minced garlic, better than chicken vegan bouillon, oregano, and black pepper).
  • Make rice paper skin: Soak rice paper in water for 30 seconds and allow it to dry completely. Once the turkey is steamed, brush the turkey log or each individual component with the basting liquid. Then, wrap the rice paper around the log or each individual component. It’s okay if there are crinkles or air bubbles, you just want to get it covered as much as possible. Then, brush the top of the rice paper with more basting liquid.
  • Brown the turkey (in the oven): You can do this either on the stovetop or in an oven. If using an oven, while the turkey is steaming, preheat the oven to 400ºF. Place the steamed turkey in a baking dish and pour basting liquid over the turkey. Bake for 20 minutes. Spoon the basting liquid over the turkey every 5 minutes to avoid it from drying out on the inside.
  • Brown the loaf (on the stove): Heat a large skillet with some vegan butter. Add basting liquid and place the turkey in the pan and let it brown on all sides. Spoon the basting liquid mixture on the turkey once every 1-2 minutes to make sure you’re getting all the sides until browned and under medium-low heat.
    • Serve and slice with a serrated knife.

    Notes

    • Stuffing turkey loaf: If you want to stuff the loaf, first roll the dough into a circular shape. Place the stuffing in the middle and then roll the dough into a log shape after you’ve placed the stuffing in the center.
    • Stuffing turkey shape: I suggest stuffing just the central “large” part (versus the legs and arms) just like you would a real turkey. To do this, roll the dough into a circular shape. Place stuffing in the middle and roll into a large log.
    • Steaming: Seitan can be finicky, so I suggest checking after an hour to make sure it’s cooked. It can take up to 30 minutes more depending on the size of the seitan. When ready, remove from the foil.
    • Browning: The size of the dish will vary based on the size of the turkey – a small loaf will need a small 9×9 dish while a full turkey will need a roasting rack. I suggest roasting your turkey in the oven if you’re doing the full turkey since you can do it all at once versus using a stovetop.
    • Make ahead: You can make the turkey meat and let it steam for an hour. Then, cool and refrigerate in an airtight container. Then, when ready to serve, remove from the fridge, wrap in foil, and roast in oven at 350F for 30 minutes to warm. Then follow the rest of the instructions for basting and browning.

    Nutrition

    Calories: 347kcal | Carbohydrates: 28g | Protein: 39g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 971mg | Potassium: 339mg | Fiber: 6g | Sugar: 4g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 5mg

 

Roasted Chickpeas

PREP TIME 6 hrs 50 mins
COOK TIME 45 mins
TOTAL TIME 7 hrs 35 mins
COURSE Snack
CUISINE American, continental
SERVINGS 2 cups
CALORIES 167 kcal

1 CUP = 250 ml

INGREDIENTS

  • 2 cups dried white chickpeas or canned chickpeas
  • water for cooking chickpeas
  • 1 teaspoon oil
  • salt to taste
  • chili powder to taste

INSTRUCTIONS

  • Soak dried white chickpeas or kabuli chana in water for 6-8 hours
  • Drain well and pressure cook until done.
  • If you are using canned chickpeas, skip the above steps.
  • Drain and rinse the cooked chickpeas very well.
  • Spread on a clean cloth and fan dry for 30-40 minutes (important!)
  • Preheat oven at 180 C / 350 F.
  • Grease a large baking sheet with oil.
  • Combine dried chickpeas, salt, chili powder and 2 teaspoons oil in a bowl. Toss well.
  • Spread as single layer on the greased baking tray.
  • Bake in the preheated oven for 35-45 minutes.
  • Once done let cool thoroughly. Store roasted chickpeas in airtight container and serve as required.

NOTES

  • Whether you can using canned chickpeas or dried and cooked ones, make sure to drain the excess thoroughly. If there is moisture in the legume, it will not be roasted well.
  • You can season as you wish, here I have just added salt and chili powder. Also I like to season the chickpeas before roasting. The flavors get deep inside the legumes rather than tossing the seasoning once roasted.

NUTRITION

Serving: 2cupsCalories: 167kcal

Thai Yellow Curry (Vegan)

PREP TIME 15 mins
COOK TIME 25 mins
TOTAL TIME 40 mins
COURSE Main Course
CUISINE Asian, thai, Thailand

1 CUP = 250 ml

INGREDIENTS

For yellow curry paste

  • 3 inch tumeric root peeled
  • 2 inch galangal or tender ginger peeled
  • 1/2 cup cilantro stems
  • 1 tablespoon coriander seeds
  • 1 teaspoon lime zest
  • 4 large garlic cloves
  • 5 shallots peeled
  • 8 dried thai chili peppers or kashmiri red chilies
  • 2 lemon grass stalks chopped

For the curry

  • 1 tablespoon peanut oil or sesame oil
  • 1/2 cup cubed onions
  • 2 garlic cloves peeled and finely chopped
  • 1/2 inch ginger peeled and chopped
  • 3 cups mixed vegetables carrots, beans, corn on cob, eggplants, potatoes
  • salt to taste
  • 1 teaspoon brown sugar
  • 1.75 cups thick coconut milk
  • 3/4 cup thinly sliced bell peppers
  • few thai basil leaves

INSTRUCTIONS

Curry paste

  • Combine peeled turmeric root, coriander seeds, cilantro stems, cumin seeds, peeled galangal, lime zest, garlic, shallots, chili peppers or dried red chilies and chopped lemon grass stalks in a blender jar. Blend to a smooth paste.
  • This will yield around 6 tablespoons paste. I added around 5 tablespoons for this recipe.

To Make Thai Yellow Curry

  • Heat a heavy high rimmed pan over medium heat. I used instant pot for making this curry. Once the pan is hot, add peanut oil.
  • Add minced ginger garlic, cubed onions and saute for 2 minutes, stirring frequently.
  • Now add all the chopped vegetables expect bell peppers and saute for 2-3 minutes over medium heat, keep sauteing to coat the oil in vegetables.
  • Now add the prepared curry paste.
  • Mix and coat the curry paste in vegetables well. Saute for 3 minutes, stirring frequently.
  • Add 1 cup water, brown sugar and salt to taste. At this stage I cooked the curry for 4 minutes in pressure cook mode. You can pressure cook or cover the pan an simmer for 10-12 minutes.
  • Once done, open the pan and mix gently.
  • Add coconut milk and sliced bell peppers.
  • Mix well and simmer for 2 minutes.
  • Add chopped thai basil and mix well
  • Serve hot over rice or noodles.

NOTES

Vegetables- For this recipe you can either steam the vegetables before hand or cook in the curry itself. I have made this Thai yellow curry in instant pot so I just pressure cooked everything for 4 minutes, added bell pepper later and cooked in saute for 2 minutes.

You can add the vegetables and simmer the curry for 10-12 minutes on stove top or add steamed vegetables and simmer the curry for 5-6 minutes.

Sauteing the curry- The curry paste is a raw one and it needs to be sauteed really well in oil to bring out the flavor as well as make it miler. I like to coat the vegetables with curry paste and saute everything together well. This will infuse the flavor of curry paste into the vegetables.

Curry paste– you can make the curry paste well ahead an refrigerate. If you are using store bought paste make sure it is vegan without fish sauce or shrimp paste.

If you are using thai red curry paste, you will have to use only 3-4 tablespoons instead of the 5 tablespoons mentioned in the recipe, red paste is spicier. Along with red paste add 1 tablespoon ground turmeric.

NUTRITION

Serving: 3gCalories: 161kcalCarbohydrates: 35gProtein: 7gFat: 1gSaturated Fat: 1gSodium: 92mgPotassium: 546mgFiber: 9gSugar: 5gVitamin A: 9242IUVitamin C: 23mgCalcium: 76mgIron: 3mg

CRISPY CRUNCHY OVEN BAKED TOFU

  • Prep Time: 5
  •  Cook Time: 25
  •  Total Time: 30 mins
  •  Yield: 2 servings 
  •  Category: Mains/ Appetiser
  •  Method: Oven/ Baking
  •  Cuisine: Asian
  • Diet: Vegan

INGREDIENTS

    • 200 grams firm or extra firm tofu
    • 1 tbsp extra virgin olive oil or any oil
    • 1 tbsp corn flour or corn starch
    • salt
  • pepper

INSTRUCTIONS

    1. Drain out the liquid from the tofu block and get rid of any excess moisture (see note 1)
    2. Cut the dry, moisture-free tofu block into chunks or cubes of your desired size.
    3. To a large mixing bowl, add tofu cubes, oil, corn flour (or corn starch) salt and pepper. Give it a gentle mix and transfer to a baking sheet lined with parchment paper.
    4. Transfer to the preheated oven and bake at 200 degrees for 25 minutes or until the tofu is browned up from the outside. Do not over-bake, as it will dry out completely.
  1. Use the cooked / baked crunchy tofu in Thai red curry or a delicious quinoa salad, or make some peanut sauce tofu or hoisin tofu to serve with sesame rice noodles, or hakka noodles or a delicious serving of ginger garlic fried rice.

NOTES

  1. The number one tip to make really delicious baked tofu is to get rid of all possible moisture from the tofu block. The easiest way to make the firm tofu really dry and free of any excess moisture is to wrap it in a kitchen cloth and place something heavy over it, so that the kitchen towel or cloth absorbs all the liquid and every little bit of moisture is drained out of the tofu block. Let it sit covered and pressed for about 15 minutes. Check out the video in this blog post to see how I do this.

Stuffed Acorn Squash

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: American
Diet: Vegetarian

 

Servings: 4 servings

Ingredients

  • 2 medium acorn squasheshalved
  • 4 tablespoon extra virgin olive oildivided
  • 1 cup quinoarinsed and drained
  • 1 cup button mushroomsliced
  • 1 clove garlicminced
  • ¼ cup dried cranberries
  • ½ cup fresh peasor thawed if frozen
  •  cup chopped walnuts
  • ½ tablespoon fresh lime juice
  • salt and pepperto taste
  • spring onionsto taste, finely chopped

Instructions

  • Preheat the oven to 350F.
  • Score the flesh of each squash and spoon to scoop out the seeds and place each piece cut side up in a large baking dish that fits all 4 halves.
  • Brush a light coat of olive oil, add salt and pepper and bake for 25 to 30 minutes until the flesh is soft when pierced with a fork. Remove from the oven once cooked.
  • In the meantime, cook the quinoa. Bring a medium saucepan over medium heat, and add the rinsed quinoa with 2 cups of water. Once it starts boiling, turn the heat to low and simmer for 15 minutes until the quinoa absorbed the water, then remove it from the heat and let it rest for 5 minutes. Fluff with a fork and reserve.
  • Heat a skillet to medium heat, and add 1 tablespoon of olive oil. Once hot, add the sliced mushrooms. Cook for 4-5 minutes, until mushrooms are browned, add the garlic, and cook for a minute until fragrant. Reserve.
  • Add the cooked quinoa, walnuts, dried cranberries, peas, lemon juice, 1 tablespoon of olive oil, salt and pepper to a mixing bowl and toss to combine.
  • Spoon the quinoa mixture over the 4 squash halves evenly, top each with the crispy mushrooms and return to the oven just to heat the filling for 5-10 minutes.
  • Sprinkle spring onions on top and serve warm.
Calories: 493kcal

Nutrition

Calories: 493kcal | Carbohydrates: 62g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Sodium: 12mg | Potassium: 1318mg | Fiber: 11g | Sugar: 2g | Vitamin A: 939IU | Vitamin C: 32mg | Calcium: 123mg | Iron: 5mg
Tried th