Stuffed Acorn Squash

When I first was going to post this, I looked at the picture and thought damn, this looks like a disgusting cupcake. Maybe a little? I think the fake cherry on top (which is actually sriracha) is what makes it. But hey, this recipe is not only amazing comfort food, but it was s0o easy

I don't feel like writing much today- so here is the recipe!

Stuffed Acorn Squash

Serves 4

Glutenfree~vegan

4 acorn squash, deseeded and tops cut and bottoms cut to stand, 

2 cups brown rice, cooked

1 1/2 pounds shaved brussel sprouts

2-3 cups spinach leaves (honestly, I just took huge handfuls-  I love spinach!)

1-15oz Can Black Beans, drained and cleaned

1/4 cup grapeseed oil

1/4 cup apple cider vinegar

2 tablespoons chipotle mayo

salt and pepper, to taste

optional: Daiya shredded pepperjack cheese to top

1. Preheat oven to 400 F. Place your squash downside up (or upside down ;]) on a baking sheet and let them roast for 45 minutes

2. While this is roasting, begin the stuffing- cook your brown rice (I use the minute rice servings bags- they're so quick and easy!) When rice is done, set it aside

3. In a saute pan, heat up 1/4 cup grapeseed oil on medium-high. add in your brussel sprouts, and saute until they are slightly brown. Next, add in your apple cider vinegar and let it reduce for 5 minutes.

4. Add in your cooked brown rice, spinach leaves and black beans to the same pan, toss with salt and pepper and let it cook until the spinach is wilted.

5. Take your stuffing off the heat and add in your chipotle mayonnaise (i used veganaise for this, but you can totally use my homemade mayo :] .

6. By this time, your acorn squash should be ready to be stuffed! (you'll know if you pierce your fork and it is very tender). Take them out, and spoon in however much stuffing you want into each (you might have some extra leftover- which can be used just as a nice side dish or something else!). Sprinkle on top with cheese, then throw it back in the oven until the cheese is melted. Take them out and serve!

Momma Luzz's Baked Ziti Casserole

My mom is so precious! While I was at Penn State, my mom snagged one of my vegan recipe books and found an awesome recipe for Baked Ziti Casserole that she made! And- she made it with gluten free pasta! So here it is, inspired by the recipe book "Vegan Bites" by Beverly Lynn Bennett.

Baked Ziti Cazzerole

vegan~gluten free

8 ounces gluten free ziti

8 ounces extra firm tofu

3 T nutritional yeast flakes

4 t freshly squeezed lemon juice

2 teaspoons agave or coconut nectar

2 teaspoons garlic powder

1.5 teaspoons onion powder

3/4 t dried basil (my mom used fresh!)

3/4 t dried oregano (she used fresh for this too!)

1/2 teaspoon celtic sea salt

1/8 teaspoon pepper

3 cups stemmed and chopped spinach

2 T fresh parsley

1.5 cups tomato gravy/marinara sauce (my mom makes her own :])

1 package Daiya vegan mozzarella cheese shreds

1) To cook the ziti, fill a large pot with water and bring to a boil. Add the ziti and cook, stirring occasionally, according to the packet (I think ours said 8 minutes)

2) Crumble the tofu with your fingers into a large bowl. Add the nutritional yeast flakes, lemon juice, nectar, garlic and onion powder, basil, oregano, salt and pepper and mash with a fork until completely smooth.

3) Preheat oven to 375 F. Oil a 9" baking pan / casserole dish. 

4) Drain the ziti in a colander and add it to the tofu mixture along with the chopped spinach and parsley. Stir until well combined.

5) Place half of the ziti mixture into the prepared pan. Top it with hal fo the sauce and half of the shredded cheese. Repeat for next layer.

6) Sprinkle some nutritional yeast and mozzarella on top.

7) Bake for 30 minutes until browned on the sides and heated throughout. 

Stuff-You-Up Peppers!

Thursdays: my day for relaxation. Not only that, but Wednesday was my last round of work and presentations until my first final next Wednesday!!! So instead of starting my studies a week early to get a head start, I decided to cook all day and enjoy the day before I begin my stressful week!

Bill and I made some delicious Hangover Breakfast Potatoes (no hangover necessary), went on a nice, long walk through the campus, and then I came home and baked so many goodies (which I'll show you sooner or later!) . Then for dinner, Bill helped me make these- Stuffed peppers with green lentils, brown rice, spinach, poblanos and corn. Oh my goodness were they good! We made enough stuffing for about 6-8 peppers, and if you have a dutch oven- I strongly recommend getting that out of the attic and using it! Definitely made a difference! I mean, just look how good it looks!

This recipe is rather time consuming, so if you're in a hurry I wouldn't suggest it. BUT it has great leftovers and those leftovers can make an awesome soup, a great side dish, or you can even pop the leftovers in a pepper and knock of 30 minutes since you don't need to make the stuffing! It's a diverse, fun and easy recipe!

Lentil Stuffed Peppers 

Makes 8 Peppers

Gluten Free and Vegan

Time: 1hr, 20 min.

Stuffing:

1 "Success" bag of brown rice, cooked

1 bag of green lentils

1 bell pepper, chopped

1 poblano pepper, chopped

2 onions, chopped

1 cup fresh spinach leaves

1 small bag of frozen corn

2 T olive oil (plus more to drizzle)

4 cups vegetable broth

1 cup water

1T dried tarragon

1t onion powder

1t garlic powder

salt and pepper to taste

grated havarti cheeze (I love Jalapeno-Garlic Havarti Style Wedge by Daiya)

8 Bell peppers (make sure they can stand upright!!)

Instructions

1. Cook your brown rice as directions follow, and set aside. While rice is cooking, rinse your lentils. 

2. In a dutch oven, heat 2T olive oil over medium-high heat. 

3. Sautee onions until translucent, approximately 3-5 minutes. Add chopped poblanos and peppers and cook for another 5 minutes. 

4. Once these are cooked, deglaze the bottom of your dutch oven with 1 cup of the vegetable broth. Once this is done, add in the lentils, corn, tarragon, onion powder, garlic powder, and vegetable broth. Make sure to add only enough vegetable broth so that it is just above the mixture. 

5. Bring to a boil. Once boiling, reduce to a simmer and add your brown rice, s&p and water (only use as much as needed to just cover the mixture). Let it simmer for 30 minutes, covered.

6. While this is simmering, now is a good time to prepare your peppers- Preheat your oven to 400 F and spray a 9x13 pyrex baking dish with cooking spray

7. Cut the tops of your peppers and core out the inside. Assemble them in your baking dish

8. Next, after 20 minutes that your mixture has been simmering, add in your spinach. 

9. Once your stuffing is simmered, take it off the heat and begin to stuff your peppers (I stuff mine to the very top and then some more!)

10. Cover the baking dish with aluminum foil, and bake for 30 minutes.

11. After it has cooked for 30 minutes, remove the aluminum foil and sprinkle on the havarti cheese on top of the peppers and drizzle a little olive oil. 

12. Cook for another 10 more minutes- until the cheese has melted and it is browned and bubbling

13. serve and enjoy!

Iggy's newest obsession: chewing straws!

Energy Dense Lunch!

When you're a nutrition major, you are always hearing the importance of Energy Dense (ED) foods. vs "empty calories". ED foods are foods like your vegetables and fruits- these are very low in calories but high in nutrients- iron, calcium, vitamin C, b vitamins, etc! Empty calories are your processed foods- twinkies, hostess, white bread, all that nasty stuff; these foods are extremely high in calories and have slim to none nutritional value. These foods are obviously the foods you want to keep as your "cheats" and very limited. It's so hard to keep this out of your diet when you eliminate them because your body is so used to this sugar addiction, it kinda crashes in a way and your body begins to crave it. But you need to eliminate it and as much as it is gonna be hard, but the end results are gonna be awesome! 

Here's an awesome idea to substitute maybe a sandwich and it's sooo delicious!

Spinach salad with:

- 1/2 c Tuna salad

- 1/4c carrots

- 1/4 red bell peppers

- 1 cup sliced cherry tomatoes (I roast mine!)

- 2 T sesame seeds

- balsamic vinaigrette (I make my own- balsamic vinegar + EVOO)

Healthy snack idea?! Rice cake with BANANAS (yup, they're under what looks like a mound of chocolate) and melt a few pieces of dark chocolate in the microwave. Perfect snack to curb that little craving and it tastes s00o delicious :]

Now, if you're reading this right now, I advise you to immediately get off my site and go outside~ it's BEAUTIFFULLL :]