Roasted delicata squash w/parsnip puree and garlicky kale

I was lucky enough to have one of my clients recommend that I pick up a delicata squash at the farmers market this Fall. It’s delicious and each squash halved makes the perfect meal for two when stuffed with more delicious veggies.

When you roast your squash well enough, you can also eat the skin, it’s very tender and full of nutrients that may otherwise be lost through peeling or leaving the sad shell on your plate.

Preheat oven to 425 degrees

Squash ingredients:

1 delicata squash per 2 people

1 tsp olive oil

pinch cumin

pinch salt

pinch pepper

any other spices you may like

Wash any dirt off of your delicata squash and cut it length wise in half. Scoop out the seeds- you may wish to clean them up and toss them in a little olive oil, salt and pepper and roast also. Poke each side of the squash a few times with a fork.  Brush squash with olive oil and sprinkle the spices on the top. Place squash on a baking sheet and roast until tender and slightly browned on top.

Parsnip Puree Ingredients:

about 1 pound fresh parsnips

1/4 tsp dried thyme

1-2 cloves garlic

1/2 cup vegetable broth, soymilk, or soy creamer

1 Tbsp vegan butter or olive oil

salt and pepper to taste

Put sliced parsnips in pot filled with water. Place over medium heat and bring to a simmer. Cook until tender, approximately 15 minutes.

In a saucepan, place the broth or soymilk, garlic, and spices and simmer.

Drain parsnips and place in food processor with vegan butter or olive oil and puree. Slowly add the broth/spice mixture and blend until smooth and creamy.

Garlicky Kale Ingredients

large bunch of fresh kale or chard, chopped

2-3 cloves garlic

pinch crushed red pepper

1/4 tsp cumin

juice form 1 lime

1/8-1/4 tsp salt

2 Tbsp olive oil

Saute garlic and olive oil until it just begins to brown. Add chopped kale and salt and stir to cover with oil and garlic. Cover and simmer until kale is wilted, about 5-10 minutes. Add the pepper and cumin and lime juice and stir.

To serve this dish together, take the roasted squash halves and fill them with the parsnip puree. Top with a big scoop of garlicky kale and perhaps the roasted squash seeds. Makes a great meal on it’s own, but you can also serve this with a side of tofu, tempeh or seitan, enjoy!

*This is a GF recipe

mashed potatoes and chickpea gravy

Ok, first off, if you don’t know how to make mashed potatoes…. you should. They are one of the best winter foods ever! Add some chickpea gravy and you’ll be well on your way to making a holiday dinner to impress your veggie and non veggie pals.

Mashed Potatoes:

about 2 pounds of potatoes (russet or yukon gold) cut into 1 inch chunks

3 Tbsp non hydrogenated margarine ( I use Earth Balance)

1/2 cup veggie broth or soy milk

salt and pepper to taste

Bring potatoes to a boil for 20 min or so until they are tender.

Drain the potatoes and then add to a large bowl or back into the cooking pot.

add the margarine, soy milk (or veggie broth), salt and pepper and mash with a hand mixer or potato masher until light and fluffy.

Chickpea Gravy:

1/4 cup all purpose flour *GF variation, use GF all purpose flour or Garbanzo bean flour

2 1/2 cups water

1 Tbsp olive oil

1 medium onion,chopped

2 tsp mustard seeds

3 cloves garlic, minced or crushed

1 16 oz can chickpeas, rinsed

2 pinched cumin

2 pinches paprika

pinch of rosemary

pinch of thyme

pinch of oregano

pinch of coriander

3 Tbsp soy sauce * GF variation, use Tamari or other GF soy sauce

juice of 1 lemon

1/4 cup nutritional yeast

Mix water and flour until dissolved. In a large skillet add olive oil, onions, and mustard seeds and cook for 10 minutes until browned. Add garlic and lightly mashed chickpeas and stir together and then add spices, soy sauce and lemon juice. Lower heat and add flour mixture and stir until thick, add nutritional yeast. If it looks too thick, add a bit more water. Serve on potatoes, tofu, seitan or veggies. Vegan with a Vengeance

eating season! sides: roasted brussels sprouts (and parsnips)

It’s time to start thinking about the holiday eating season, which can be a tough time for veggies and vegans especially if you’re traveling to see family. My favorite holiday story comes from Jennyooooo who found herself hungry on Thanksgiving while her aunt waved a big chunk of turkey skin in her face saying ” it’s not meat…you still eat the skin, right?”

So, cook up some of these tasty vegan sides and bring plenty to share!

Preheat oven to 425-450 degrees

Ingredients:

12-24 brussels sprouts, halved with bottoms removed

2-3 large parsnips, sliced or cut into chunks (*optional addition)

1-2 Tbsp olive oil

1-2 Tbsp maple syrup or agave

1 tsp sesame oil (*optional)

1/8-1/4 tsp salt

fresh ground pepper

sprinkle in some red pepper flakes to taste

Toss everything together in a large bowl until mixed and then spread evenly on a baking sheet. Roast veggies for 20-30 min until browned and slightly crisp. *This is  GF recipe