Sweet Potato Muffins

  • ½ cups sweet potatoes cooked and mashed

  • ¾ cup coconut milk carton/refrigerator (not canned)

  • ½ teaspoon vanilla extract

  • 1 ½ cups whole wheat flour

  • ½ cup coconut sugar

  • 1 tablespoon baking powder

  • 1 teaspoon cinnamon

  • 1 pinch salt

  • Almond butter for topping

INSTRUCTIONS

  • Preheat the oven to 350°F and add muffin liners to a muffin tin.

  • Place the cooked mashed sweet potatoes with the coconut milk and vanilla extract in a blender and blend until smooth and consistent.

  • In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Transfer the sweet potato mixture from the blender to the bowl of dry ingredients. Stir with a wooden spoon until combined.

  • Spoon batter into muffin tins lined with parchment paper cups (for best results) until filled to the top. Then add a teaspoon of almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.

  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted inside comes out clean.

  • Let them cool down for 15-20 minutes before cutting them open.

Recipe from feelgoodfoodie

Carrot and Microgreen Salad

Serves 6

4 cups peeled and shredded carrots (about 1½ pounds)
2 stalks celery, cut in half lengthwise and sliced very thinly on the diagonal
1–2 cups microgreens of your choice
½ cup dried cranberries, roughly chopped
½ cup sliced almonds, toasted

Dressing
¼ cup freshly squeezed orange juice
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons minced shallot or red onion (optional)
2 teaspoons raw honey or maple syrup
3 tablespoons olive oil
½ teaspoon salt

In a medium-sized bowl, combine carrots, celery, microgreens and cranberries. Mix gently.

Combine all the ingredients for the dressing in a jar and shake until mixed. Just before serving, pour over salad. Adjust salt to taste.

Garnish with toasted sliced almonds.

Recipe from edibleboston

Blaukraut, German Red Cabbage with Bacon and Apples

Ingredients

  • 1 large head red cabbage

  • 4-5 apples

  • 4 strips thick-cut bacon

  • 1/2 cup apple cider vinegar or wine vinegar (add more for desired tartness)

  • 1/4 cup sugar or brown sugar

  • 1-2 teaspoons molasses

  • 1/4 cup water, plus more as needed

  • 1 1/4 teaspoon salt

  • 1/2 teaspoon caraway seed

  • 1/4 teaspoon cracked pepper

Directions

  1. Quarter the red cabbage, cut out the core and tough bottom ribs, and thinly slice the quarters.

  2. Core and thinly slice the apples.

  3. In a cast iron skillet or Dutch oven, cook the bacon slices until crisp. Remove the bacon, retaining 2 tablespoons of bacon drippings in the pan.

  4. Over medium heat, add the apple cider vinegar and sugar to the bacon drippings and blend together. Add the sliced cabbage and cook, covered, until the cabbage is reduced and limp.

  5. Add the sliced apples and crumpled bacon strips and continue to cook over medium heat 4 to 5 minutes.

  6. Mix in the remaining ingredients, reduce heat and simmer for 2 more hours. Stir often and and add water to prevent scorching. Adjust with more vinegar if tarter taste is desired.

Roasted Butternut Squash with Bacon

INGREDIENTS

  • 1 butternut squash, peeled and cubed into 1″ cubes

  • 8 slices of cooked bacon, chopped

  • 1/3 cup dried cranberries

  • 1/3 cup pecans, chopped

  • 1/4 cup extra virgin olive oil

  • salt and pepper

  • 1.5 Tablespoons rosemary

  • 1/4 cup maple syrup

INSTRUCTIONS

  • Spread cubed butternut squash on 2 foil-lined baking sheets. Drizzle some olive oil, season with salt, pepper, and rosemary, and stir the squash. Bake in a preheated 400 F oven for about 30 minutes, or until squash is tender when pierced with a fork. Halfway through, stir and turn butternut squash so it doesn’t burn.

  • When done, place in a large casserole dish, sprinkle with some cranberries, chopped pecans, and bacon, and stir. Drizzle with some maple syrup, and serve warm.

Recipe from deliciousmeetshealthy

Honey Garlic Butter Carrots

INGREDIENTS

  • 2 pounds carrots washed and peeled (or unpeeled)

  • 1/3 cup butter

  • 3 tablespoons honey

  • 4 garlic cloves minced

  • 1/4-1/2 teaspoon salt plus more for seasoning

  • Cracked black pepper

  • 2 tablespoons fresh chopped parsley

INSTRUCTIONS

  • Preheat oven to 425°F. Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.

  • Trim ends of carrots and cut into thirds.

  • Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.

  • Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.

  • Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.

  • Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.

  • Season with a little extra salt and pepper if desired. Garnish with parsley.

Recipe from cafedelites

Healthy Butternut Squash Rice Casserole (vegan)

INGREDIENTS

  • 1 medium butternut squash - peeled, cubed

  • 1 large sweet potato - cubed, or two medium

  • 3/4 cup dried cranberries

  • 1/2 cup golden raisins

  • 1/2 cup brown rice - short grain or long grain

  • 1/4 cup wild rice

  • 1/6 tsp nutmeg

  • 1 tsp cinnamon

  • 3/4 tsp sea salt

  • 1/4 tsp black pepper

  • 3 tbsp maple syrup

  • 3-4 tbsp extra virgin olive oil - or avocado oil

  • 1 ½ -2 tbsp balsamic vinegar - or apple cider vinegar

INSTRUCTIONS 

  • Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.

  • In a small bowl combine the oil, maple syrup, vinegar, cinnamon, nutmeg, salt and pepper. Stir to combine.

  • In a large bowl, combine cubed butternut squash (peeled and seeded), cubed sweet potatoes (peeled), and add half of the seasoned liquid mixture you made earlier, toss to mix.

  • Place the cubed veggies in a single layer on the baking sheet (use 2 baking sheets if necessary) to get an even roast on all sides. Bake for 30-35 minutes, turning once half-way through baking, until softened and with a golden brown crust.

  • Meanwhile cook the rice. Place the rinsed wild rice in a pot with boiling water ( if your rice is pre-soaked, use a 2 to 1 water-to-rice ratio, or 3 to 1 ratio if it's not).

  • To the rice then add the other half of oil and maple mixture, stir, cover the pot with the lid, and reduce the heat to its very lowest setting to help the rice cook evenly (for about 20 minutes). Remove from heat, add the cranberries and the raisins. Cover again and let it sit covered, so the steam will plump the rice and fruits. When ready, taste and see if it needs more salt.

  • The roasted butternut squash, sweet potatoes and rice will likely be ready at the same time. To arrange the meal and serve, take a taller baking dish (I used a glass dish) and place a layer of veggies, then a layer of rice and repeat until you fill up the dish.

  • If your ingredients are slightly underdone, cover the baking dish that you just assembled and place in the preheated oven for about 10 minutes. Serve warm, or let it cool and serve later.

Recipe from healthytasteoflife

Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

Ingredients

  • 4 cups Brussels sprouts (approximately 1 lb)

  • 2 medium sweet potatoes , peeled and cut into 1/2-inch pieces

  • 1 cup fresh or frozen cranberries

  • 1 red onoin , cut into wedges

  • 4 tbsp olive oil

  • 3 tbsp maple syrup

  • 1 tbsp balsamic vinegar

  • 1/2 tsp cinnamon

  • 1 tbsp freshly chopped rosemary

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • 1/3 cup pecans

Instructions

  • Preheat oven to 425°f.

  • Trim ends of Brussels sprouts, remove any yellow leaves and cut in halves.

  • In a 8x13" casserole baking dish ad the Brussels sprouts, sweet potatoes, cranberries and red onion.

  • In a small bowl whisk together the olive oil, maple syrup, balsamic, cinnamon, rosemary, salt and pepper. Pour over the veggies and toss to coat.

  • Roast in preheated oven for 25 minutes. Add in the pecans, toss, and roast for another 10 minutes. Sweet potatoes should be fork-tender. If not, roast another 5-10 minutes, keeping a close eye to ensure pecans do not burn. Enjoy!

Recipe from zestandsimmer

Maple Roasted Brussel Sprouts with Bacon

Ingredients

  • 1 pound Brussels sprouts, trimmed

  • ¼ cup extra-virgin olive oil

  • 3 tablespoons pure maple syrup

  • 4 slices bacon, cut into 1/2-inch pieces

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

Directions

  • Preheat oven to 400 degrees F

  • Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.

  • Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

Pasta with Roasted Delicata Squash, Leek and Kale

Ingredients

For the roasted delicata squash

  • 1 delicata squash

  • 3 teaspoons olive oil, divided

  • ½ teaspoon salt

  • A few twists of black pepper

For the pasta

  • 8 ounces rigatoni

  • 1 to 2 leeks (1 cup chopped leek)

  • ¼ cup raw almonds, roughly chopped

  • 2 tablespoons butter

  • 2 large garlic cloves, finely chopped

  • ½ teaspoon salt, divided

  • 2 packed cups of kale leaves, finely chopped

Instructions

  1. Preheat your oven to 400F degrees. Cut off the ends of the delicata squash and slice it in half lengthwise. Use a spoon to scoop out the seeds.

  2. Slice each squash half into ½-inch wide half moon shapes. Transfer the delicata squash pieces to a baking sheet and toss with 2 teaspoons of olive oil, salt, and black pepper.

  3. Roast the delicata squash for 10 minutes. Flip the pieces over and roast for 10 to 12 minutes more, until tender and slightly caramelized. Set the roasted delicata squash aside.

  4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, until al dente. Drain and rinse the pasta and return it to the pot. Toss the cooked pasta with a teaspoon of olive oil to prevent the pieces from sticking together.

  5. Cut the dark green tops off of the leeks and discard or save for making vegetable broth. Roughly chop the light green section of the leeks and place them in a bowl.

  6. Fill the bowl with water and use your fingers to separate the layers of the leek and clean out any debris. Drain the leeks and dry them between two kitchen towels or paper towels.

  7. Heat a large, dry skillet over medium heat. When hot, add the chopped almonds and toast until fragrant and lightly browned, about 5 minutes. Transfer the almonds to a small bowl and set aside.

  8. Return the skillet to medium heat and add the butter. Once melted, reduce the heat to medium-low and add 1 cup of chopped leek. Season the leek with ¼ teaspoon of salt and sauté until soft and fragrant, about 3 minutes. Add the garlic to the skillet and sauté a minute more. Remove from heat and fold the cooked pasta into the skillet, coating the noodles with the vegan garlic butter and leeks.

  9. Place the chopped kale in a mixing bowl and sprinkle with ¼ teaspoon salt. With clean hands, massage the kale for a minute or two, until softened and bright green. Scoop the massaged kale into the skillet and stir to combine all of the ingredients.

  10. Transfer the roasted squash to the skillet and stir gently to incorporate it with the pasta and veggies. Sprinkle with toasted almonds and serve warm.

Recipe from wellvegan

Roasted Brussel Sprouts

Ingredients  

  • 1 1/2 pounds Brussels sprouts trimmed and halved

  • 4 cloves garlic very roughly chopped (leave the pieces a bit chunky; add more if you live in a house of garlic lovers)

  • 1 ½ tablespoons extra-virgin olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons freshly ground or grated parmesan (optional)

Instructions 

  • Place a rack in the upper third of your oven and preheat the oven to 400 degrees Place the Brussels sprouts and garlic in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.

  • Bake for 10 minutes, then remove from the oven and stir in the parmesan cheese (optional). Continue baking 10 to 20 additional minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Remove from the oven. Season with additional salt and/or pepper to taste. Enjoy immediately or at room temperature.

Recipe from wellplated

Creamy Parmesean Garlic Brussel Sprouts

INGREDIENTS  

  • 1 1/2 pounds brussels sprouts halved

  • 1 tablespoon olive oil

  • 3 cloves garlic minced

Creamy Sauce

  • 1/2 cup chicken broth

  • 1/2 cup heavy cream

  • 2 teaspoons cornstarch

  • 1/2 cup grated parmesan cheese

  • 1 teaspoon Italian seasoning

  • salt and pepper to taste

INSTRUCTIONS 

  • In a medium sized skillet add the brussels sprouts, olive oil and garlic. Sauté until almost tender about 5-7 minutes. Remove the Brussels sprouts and set aside.

  • Add the chicken broth, heavy cream, and cornstarch and whisk together until smooth. Add the Parmesan Cheese, Italian seasoning, and salt and pepper. Simmer until the sauce starts to thicken.

  • Add the Brussels sprouts and toss to coat in the creamy sauce until heated through.

Recipe from therecipecritic

Creamy Roasted Cauliflower Soup

INGREDIENTS

  • 1 large head cauliflower (about 2 pounds), cut into bite-size florets

  • 3 tablespoons extra-virgin olive oil, divided

  • Fine sea salt

  • 1 medium red onion, chopped

  • 2 cloves garlic, pressed or minced

  • 4 cups (32 ounces) vegetable broth

  • 2 tablespoons unsalted butter

  • 1 tablespoon fresh lemon juice, or more if needed

  • Scant ¼ teaspoon ground nutmeg

  • For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

INSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

  2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

  3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

  4. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

  5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

  6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)

  7. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.

  8. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Recipe from cookieandkate

Asian Cabbage Salad with Ginger Peanut Dressing

Ingredients

  • 1/4 cup natural peanut butter

  • 3 tablespoons liquid honey or other vegan honey substitute

  • 2 cloves minced or pressed garlic

  • 1 tablespoon grated ginger

  • a pinch sea salt

  • 2 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 2 tablespoons lime juice

  • 4 teaspoons vegetable oil coconut oil also works

  • 1 teaspoon sesame oil

  • a dash sriracha

  • 1 small green cabbage shredded

  • 1/2 small red cabbage shredded

  • 3 large carrots peeled and shredded

  • 1/4 cup chopped green onions

  • 1/4 cup chopped peanuts

Instructions

  • Add the peanut butter, honey, garlic, ginger, sea salt, soy sauce, rice vinegar, lime juice, oils, and sriracha to a medium bowl and whisk well until combined.

  • Add the shredded green and red cabbage to a large bowl, along with the shredded carrots.

  • Pour the dressing over the shredded veggies and toss well to coat.

  • Serve with the chopped green onions and chopped peanuts on top for garnish.

Recipe from thebusybaker

Apple, Walnut and Raisin Red Cabbage Salad

INGREDIENTS

  • 1/2 head medium red cabbage

  • 1 red onion sliced julienne

  • 1-2 medium apples your choice

  • 1/4 cup chopped walnuts

  • 1/4 cup golden raisins

  • 4 Tbsp vinegar(or balsamic vinegar)

  • salt and pepper to taste

  • 1 tsp sugar

  • 2 Tbsp olive oil

INSTRUCTIONS

  1. Shred the cabbage.

  2. Chop the onion and apples.

  3. In a medium salad bowl place the cabbage, apples, and onion together.

  4. Add the walnuts and the raisins and mix to combine.

  5. Grab a little jar with a lid and put oil, vinegar, salt, pepper and sugar in it. Close the lid and shake the jar until you have a vinaigrette.

  6. Pour the vinaigrette over the cabbage and mix well.

Recipe from thebossykitchen

Cinnamon Delicata Fries with Maple Yogurt

INGREDIENTS

For the Cinnamon Delicata Fries:

1 large delicata squash

½-¾ teaspoon cinnamon

Avocado oil spray

Salt, to taste

For the Maple Yogurt Sauce:

¼ cup plain greek yogurt

1 tablespoon pure maple syrup

INSTRUCTIONS

  1. To make the Cinnamon Delicata Fries: cut both ends off the squash and then cut the squash in half length-wise. Scoop out the insides and discard them.

  2. Cut each half into 3/4″ slices and place them in a large bowl. (The slices will look like little half moons.) Spray the slices with avocado oil spray and sprinkle them with cinnamon. Mix them around to make sure they’re fully coated.

  3. Spread the slices out in a single layer on a baking sheet that’s been lined with parchment paper. Sprinkle with salt.

  4. Bake for 25-30 minutes. Serve with maple yogurt dipping sauce!

  5. To make the Maple Yogurt Sauce: mix all ingredients together and serve!

Recipe from furtherfood

Autumn Wild Rice Soup

INGREDIENTS

  • 6 cups vegetable stock (or chicken stock)

  • 1 cup uncooked wild rice

  • 8 ounces baby bella mushrooms, sliced

  • 4 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 ribs celery, diced

  • 1 large (about 1 pound) sweet potato, peeled and diced

  • 1 small onion, peeled and diced

  • 1 bay leaf

  • 1 1/2 tablespoon Old Bay seasoning

  • 1 (14-ounce) can unsweetened coconut milk

  • 2 large handfuls of kale, roughly chopped with thick stems removed

  • fine sea salt and freshly-cracked black pepper


INSTRUCTIONS

INSTANT POT (PRESSURE COOKER) METHOD:

  1. Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.

  2. Pressure cook. Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard the bay leaf.

  3. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

  4. Serve. Serve warm and enjoy!

CROCK-POT (SLOW COOKER) METHOD:

  1. Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.

  2. Slow cook. Cook on high for 1 to 2 hours, until the rice is cooked and tender. (Note: Our readers have found that the cooking time for this recipe can vary widely between different brands of slow cookers. So I recommend testing the rice at the 1 hour point to see if it is close to being tender, and then every 20 minutes afterwards until the rice is ready to go. Alternately, if the rice cooks quickly and soaks up too much of the broth while cooking, feel free to add in an extra cup of vegetable broth.)

  3. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

  4. Serve. Serve warm and enjoy!

STOVETOP METHOD:

  1. Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

  2. Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.

  3. Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

  4. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

  5. Serve. Serve warm and enjoy!

Recipe from gimmesomeoven

Sausage-Stuffed Delicata Squash

Ingredients

  • 2 medium delicata squash, halved lengthwise and seeded

  • 3 teaspoons olive oil

  • ¼ teaspoon salt

  • ½ teaspoon ground black pepper

  • 8 ounces uncooked sweet Italian turkey sausage, casings removed

  • ½ cup chopped onion (1 medium)

  • 2 cloves garlic, minced

  • 8 cups torn fresh kale, stems removed

  • ⅓ cup golden raisins

  • ⅓ cup reduced-sodium chicken broth

  • ¼ cup shredded reduced-fat Swiss cheese

  • 2 tablespoons chopped walnuts

  • 2 tablespoons Panko bread crumbs

  • 0.125 - 0.25 teaspoon freshly grated nutmeg

Directions

  1. Preheat oven to 375°F. Brush cut sides of squash evenly with 2 teaspoons of the olive oil. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon of the pepper. Place cut sides up on a large baking sheet. Roast for 30 minutes.

  2. Meanwhile, in a large nonstick skillet heat the remaining 1 teaspoon olive oil over medium heat. Add sausage, onion, and garlic. Cook about 10 minutes or until sausage is browned and onion is tender, stirring to break sausage apart. Add kale, raisins, and broth; stir to combine. Cover; cook for 8 to 10 minutes or until kale is wilted, stirring occasionally. Remove from heat. Stir in cheese and the remaining 1/4 teaspoon pepper.

  3. Spoon sausage mixture evenly into squash halves. In a small bowl stir together walnuts, bread crumbs, and nutmeg. Sprinkle evenly over sausage mixture. Bake for 10 minutes or until squash is tender and topping is golden.

Recipe from bhg

Vegan Brussel Sprouts Soup with Potatoes

Ingredients

2 Tbsp olive oil or vegan butter

1½ cup chopped white onion

3 garlic cloves, finely chopped

1 tsp mustard powder

½ tsp caraway seeds

½ tsp garlic powder

¼ tsp smoked paprika

2½ cups peeled and chopped bite-size pieces of russet or gold potatoes

4 cups vegetable broth

2 bay leaves

4 cups sliced Brussels sprouts or chopped brussel sprout leaves

1 cup unsweetened vegan milk

1-2 Tbsp white wine vinegar

¼-½ tsp salt

Instructions

1. In a large, heavy pot or dutch oven, add the vegan butter, onion, and a dash of salt. Sauté over medium heat for ~5 minutes or until the onions are transparent and soft. Add the garlic, mustard powder, caraway seeds, garlic powder and smoked paprika. Stir around for another minute.

2. Add the potatoes, broth and the bay leaves. Cover with a lid, and bring to a boil.
3. When the broth is boiling, remove the lid, add the Brussels sprouts, and turn the heat down to medium-low. Simmer for 7-10 minutes or until the potatoes are cooked through.

4. Remove the pot from heat, and add ~2 cups of the vegetables from the soup to a blender or food processor. Be very careful not to get a bay leaf. Add the unsweetened vegan milk. Blend together until smooth.

5. Add the blended soup back to the pot. Stir in the white wine vinegar, and the salt. Taste, and adjust seasonings (more vinegar? more salt?). Serve.

Recipe adapted from uglyvegankitchen

Potato and Brussel Sprout Gratin

Potato Mixture:

  • 4 cups thinly sliced (1/4") gold potatoes

  • 1/3 cup thinly sliced onion

  • 1 tablespoon oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 tablespoon butter cut into little pieces

Brussels Sprouts Topping:

  • 3 cups thinly sliced brussels sprouts or thinly chopped brussel sprout leaves

  • 1 cup finely shredded Asiago cheese or Parmesan

  • 2/3 cup panko bread crumbs

  • 2 tablespoons oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 cup heavy cream

Instructions

  • Preheat oven to 400 degrees F.

  • In medium bowl, toss together sliced potatoes, onion, 1 tablespoon oil, 1/4 teaspoon salt, 1/8 teaspoon pepper.

  • Arrange potatoes in 10-inch oven safe skillet or baking dish (2 1/4 qt.) Dot the top of potatoes with butter. Roast potatoes and onions for 15 minutes.

  • While potatoes are roasting, toss brussels sprouts, cheese, bread crumbs, oil, salt and pepper in medium bowl. (use same bowl from potatoes)

  • Carefully remove hot skillet from oven. Pour 1 cup heavy cream over potatoes and top with brussels sprouts mixture.

  • Return to oven and bake for 20 minutes more or until topping is browned and potatoes are tender.

Recipe adapted from epicuricloud

Bok Choy Fried Rice

Makes 4 Servings

Ingredients

  • 4 teaspoons Peanut oil, divided

  • 4 teaspoons sesame oil, divided

  • 1/2 cup diced carrots

  • 2 cups diced bok choy

  • 3 cups cooked rice

  • 1 cup cooked diced lamb, beef, pork or poultry

  • 1 tsp minced fresh ginger

  • 1/2 cup chopped scallions/green onion

  • 2 eggs

  • chili garlic paste (optional)

  • 3 Tablespoons soy sauce

Instructions

  • Heat wok or cast iron skillet over medium-high heat a few minutes. Add 2 teaspoon each peanut and sesame oil.

  • Add carrots, stir fry 2 minutes

  • Add Bok choy, stir fry 2 minutes

  • Push vegetables to the outer edge of the pan, add remaining peanut oil. Add rice, meat and ginger, stir fry 2-3 minutes.

  • Stir in green onion

  • Push mixture to outside edge of the pan. Add the remaining sesame oil. Crack eggs into hot oil and scramble. Cook eggs until they are set then break into pieces and mix everything in the pan together.

  • Add chili garlic paste if desired and stir in the soy sauce.

  • Stir and fry everything for a couple more minutes.

  • Enjoy!

Recipe adapted from the book: From Asparagus to Zucchini