Main Dishes

Farro and Vegetable Risotto with Dried Figs and Red Cabbage

INGREDIENTS: FOR THE RISOTTO: 1 yellow onion, diced 1 clove garlic, chopped 1 red bell pepper, diced 2 cups farro (see note) 6 cups no-salt-added vegetable broth 6 ounces shiitake mushrooms, thinly sliced 1 cup thinly sliced butternut squash 1 cup diced zucchini 1 ounce unsulfured dried figs, diced 1 teaspoon fresh oregano 1 teaspoon… Continue reading Farro and Vegetable Risotto with Dried Figs and Red Cabbage

Acorn Squash, Brussels Sprouts, Cinnamon, Easy Delicious Recipes, Main Dishes, Recipes, Red Pepper

Oven Roasted Autumn Vegetables

    INGREDIENTS 4 cups Brussels sprouts, cut in half3 cups acorn squash, peeled and diced1 cup pecans, chopped1 cup dates, chopped1/4 cup apple cider vinegar2-3 cloves garlic, minced2 tablespoons unsalted mustard1 teaspoon black pepper1/2 teaspoon ground cinnamon1/2 teaspoon ground chili flakes1/4 teaspoon nutmeg PREP TIME10COOK TIME45SERVES6 DIRECTIONSPre-heat oven to 375°F.Combine Brussels sprouts, acorn squash,… Continue reading Oven Roasted Autumn Vegetables

Acorn Squash, Main Dishes, Recipes, Thanksgiving

Stuffed Acorn Squash

INGREDIENTS: 1 acorn squash 3 cups chopped organic celery 1 cup chopped onion 3 tablespoons chopped red pepper 2 cups unsweetened  applesauce (or blend some apples) 1/2 teaspoon curry powder 1 teaspoon cinnamon 1 tablespoon salt substitute 2 6-7 ounce bags organic baby spinach INSTRUCTIONS: Halve squash and scoop out seeds. Sprinkle cut sides with… Continue reading Stuffed Acorn Squash

Main Dishes, Recipes

Spinach Stuffed Mushrooms

INGREDIENTS: 1 small onion, chopped 12 large mushrooms, stems removed and chopped 1 clove garlic (or more to taste), minced 1/2 teaspoon dried thyme 1/4 cup no-salt-added vegetable broth 5 ounces fresh spinach 2 tablespoons raw almond butter 1 tablespoon nutritional yeast 1/4 teaspoon black pepper, or to taste INSTRUCTIONS: Preheat oven to 350 degrees… Continue reading Spinach Stuffed Mushrooms