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!

Pumpkin Chickpea Chili

I've been so excited to upload this recipe- It's one of my favorite recipes I've reinvented. I was inspired by the recipe book by Allyson Kramer Great Gluten Free Vegan Eats- it is probably one of the most inspirational stories of becoming a gluten free and vegan cook, as well as has some of the greatest recipes yet! 

I'm a little under the weather today because my dog, Hershey Bear, is not doing well at all :[. I thought this little kick could be a bit of comfort. 

Pumpkin Chickpea Chili

adapted from "Great Gluten Free Vegan Eats"

1 onion, diced

2 cloves garlic, minced

1 green bell pepper, diced

1 teaspoon salt

1 tablespoon EVOO

1 cup fresh corn

1 can diced tomatoes

1 can pumpkin puree

1 can chickpeas, drained and rinsed

1 can PINTO (original says black, but I love pinto!) beans, drained and rinsed

1-3 teaspoons chili powder, to taste

2 teaspoons cumin

1/4 teaspoon crushed red pepper flakes

1 cup vegetable broth

zest and juice of 1 lime

black pepper to taste

1/2 cup minced cilantro to garnish

a dollop of "daizy" (vegan sour cream..just a little play on words)

1. In a large skillet, saute the onions, garlic, green pepper and salt in the olive oil for 10-15 minutes over medium heat.

2. Stir in the remaining ingredients, and increase the heat to high. BTB (Bring to boil)

3. Reduce to medium-low heat and simmer for 15-20 minutes until heated through. Garnish with vegan sour cream and cilantro and serve. 

Beans and Cheeze Enchilada Salad

It's been such a busy week at work, now that the season of summer has begun at Lake Naomi! Bring on the mupfers! Working at a pool that fries all their food, it is nearly impossible for me to eat or even trust food! I usually pack a bunch of goodies throughout the day, but the rushes at Lake Naomi get so busy that I can find myself not eating for 6 hours! YIKES! When work is done, I'm usually so starving, and it's almost too late to start making a delicious dinner. So the question is, how can you make sure your diet is healthy on such a busy schedule?

My best answer: semi-homemade! I always have backup microwave meals just in case I have these days. Microwave meals aren't always the best option, but I trust Amy's and Helen's Kitchen microwave meals so much- not only do they use recyclable, biodegradable products, fresh ingredients, and non-GMOs, they are amazing and most are gluten free! These two brands are the best also because they don't add preservatives and extra sodium in their meals. 

Have you noticed the SIZE of microwave meals? Uhm....no. It's not gonna curve my cravings. With a lot of microwave meals, I love to put it over a salad, because salad is so filling and satisfying and then I add even more veggies and sauté them for a real homemade flavor- it really makes the difference.

Because of this, I love to get some bean burrito bowls, veggie bowls, and mostly bowled-microwave meals. The Helen's Kitchen Beans and Cheeze Enchilada was awesome because there were tortillas that I used as a good starch! On top of my salad for additions I:

          - Sauteed some corn 

          - Sauteed some peppers and onions

          - Let it simmer in leftover salsa

          - Topped it with some cilantro and lime sour cream (vegan and semi-homemade)

Here are some other ways to semi-home-make microwave meals:

          - If you have a veggie bowl, use brown rice instead of salad for a heartier meal

          - Steam some vegetables like broccoli, peas, carrots- whatever vegetables you like!

          - Top it with some store-bought or homemade kale chips for an awesome crunch

          - Add some sunflower seeds, pepitas, or hemp seeds

          - Make your own dressing! I made a cilantro-lime dressing, recipe below

Cilantro and Lime Dressing

1 Serving

Juice of 1/2 Lime

2 spoonfuls of Sour Cream (vegan, non-vegan, whatever you want)

1 teaspoon chopped cilantro

not even a pinch of salt and pepper

a little baby squirt of sriracha

mix all these ingredients together and then use it as a creamy dressing for anything!