Vegan Stuffed Southwestern Acorn Squash

This was my delicious, lo-cal dinner on a recent autumn evening.

No real recipe, but one big secret: while my acorn squash roasted, I cooked a few french lentils and mixed them with sauteed onions, carrots, and, wait for it… shredded cabbage(!), all seasoned up with cumin, smoked paprika, and sea salt. Yummm!!!!!

Lentils are somewhat high in calories because they are nutrient dense, so I added additional bulk, nutrition, fiber, texture, and flavor with almost no-calorie cabbage.

I topped the beautiful little mound with pico de gallo and a dab of vegan sour cream. What a beautiful meal enjoyed on the deck in this cool weather with a glass of even cooler Prosecco.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Vegan Butternut Squash Crinkle Fries

Chicken tenders? H*** no! These are my brand new vegan butternut crinkle fries.

I purchased the crinkle vut butternut squash at Whole Foids.  Then I used the old dry, wet, dry method of seasoned flour with just a hint of baking powder, and vegan buttermilk made with soy milk curdled with vinegar. Just a minute and a half in the fryer and they were perfect!

Of course, as you all probably know, I topped them with raw cauliflower, broccoli, and carrot pearls and just a hint of a cilantro mint sauce with a faintly Indian flavor, both very low in calories.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Vegan Roasted Butternut Squash Taco


I will put just about anything in a tortilla these days…and each new resulting taco is my “favorite.” This one tastes like autumn with the earthy-sweet butternut squash and sage.
Per serving:

1 corn or corn-flour tortilla
1/3 cup baby kale
2 tablespoons diced roasted butter nut squash (app. 30 minutes at 450 degrees)
2 tablespoons yellow onion slices sauteed with a spritz of non-stick spray and rubbed sage and sea salt to taste
1 tablespoon Blooming Platter Mayo (10 cslories per tablespoon) or vegan sour cream
1 generous tablespoon shredded vegan parmesan
Ootional garnish: roasted and lightly salted pepitas

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Vegan Buffalo Roasted Butternut Fries

Yield: 2 servings

My latest Buffalo-flavored obsession needs little introduction.  It’s the traditional bar food with a side of compassion.

2 tablespoons melted vegan butter

.75 to 1 ounce dry Buffalo mix (I prefer mild)

20 ounces butternut squash cut into fries

1/4 cup vegan sour cream or Daiya brand blue cheez dressing

1/4 cup shredded vegan parmesan (I like Follow Your Heart)

1/4 cup finely diced celery

Preheat oven to 450 degrees. Melt butter in a rimmed baking sheet.  Add squash fries and gently toss to coat.  Sprinkle with Buffalo mix and gently toss well again to evenly coat. Roast for approximately 20 minutes, stirring occssionally. Or until golden and slightly caramelized. Cool slightly.  Divide in half and top each serving with half each of the sour cream or dressing, parmesan, and celery.

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Vegan Roasted Butternut Squash and Cream Cheese Ricetini

Yield: 4 servings

When you need a meal that is more like a snack, you need my Vegan Roasted Butternut Squash and Cream Cheese Ricetini, a play on crostini (not a martini!).

It’s a little bit open-faced sandwich and a little bit pretty appetizer, so it seems special–and it is special enough for a party–but it is so quick and easy.  And it is low-fat and low-calorie but, shhh, don’t tell anyone.  Each serving is less than 200 calories!  (Ten ounces of spiralized butternut squash is only 128 calories.)

10 ounces spiralized butternut squash (spray roasting pan and squash with a little nonstick spray, sprinkle lightly with sea salt, and roast for 25 minutes at 450 degrees, tossing half way through)

4 rice cakes

1/2 cup vegan cream cheese, softened

1/4 cup roasted and lightly salted pumpkin seeds.

To make each ricetini, spread one rice cake with 2 tablespoons vegan cream cheese.  Mound 1/4 of the roasted butternut squash on top and garnish with 1 tablespoon pumpkin seeds.  Serve immediately, perhaps with a small salad.

 

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