Tag Archives: squash

Roasted Butternut Squash Pizza: Sage flat bread with butternut squash puree, arugula, feta, cranberries, and a maple balsamic reduction

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Stuffed Squash with Smashed Sweet Potatoes and Tofu Steaks



  • 2 winter squashes, cut in half & deseeded (I used delicata squash)
  • 6 medium organic sweet potatoes, cubed & steamed until tender
  • 2 Tablespoons organic non-dairy butter spread
  • 2 Cups cooked quinoa (1 cup quinoa, 2 cups water) – I used organic red quinoa
  • 1 lb organic extra firm tofu, sliced into tofu steaks (thickness depends on your preference)
  • 1 Tablespoon Old Bay seasoning
  • 1 bunch of organic kale (I had red organic kale on hand), washed & chopped
  • Salt & pepper to taste
  • Optional: 1 Tablespoon maple syrup (for the smashed sweet potatoes)

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Scrumptious Meatless Tofu Loaf

This year will be my first gluten-free Thanksliving!  10 months ago I had to relearn my eating habits and at first I was lost & felt like I’d never be able to enjoy food again.  I wouldn’t let negativity bog me down!  I refused to eat processed, let alone mostly tasteless gluten-free options (and then I found even more foods I was intolerant of, which kept me out of public eating for good!).  My kitchen was my salvation; frustrated at the lack of healthy & delicious food options I was on a mission.  I refused to believe that healthy allergen-free food was an oxymoron and was I right!  This year I am very excited for my first gluten-free Thanksliving (it’s by far my first Vegan Thanksliving, and they’ve been cruelty-free my whole life as I was raised a vegetarian.  I will miss my brother as it’s his first Thanksliving away, but I hope with these recipes he’ll be able to feel right at home!).

This tofu loaf has the quintessential fall spices and flavors that brings back childhood memories.  And you know what?  This is delicious any time of the year!  You can even make a double batch, and freeze one before baking to use the next week (now that’s easy!).

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Lemon Tahini Zesty Tofu Quinoa Burgers with Stuffed Delicata Squash

Last night I was craving falafels, but I didn’t have any fava beans on hand (d’oh!).  I had to satisfy my craving so I decided to whip up a tasty replacement!  As with any new recipe, it becomes a science experiment in the kitchen testing flavors and consistencies, hoping the end result is as scrumptious as the idea in your head.  These did not disappoint!  The local delicata squash has been my absolute favorite this season (I’m sure you’ll notice it’s appearance in my recipes); it has such a smooth, buttery consistency that’s paired with unparallelled sweetness.  These simply-stuffed delicatas showcased the pure, natural flavors (and might I add, drool worthy!  Joey said he could eat 4 squashes himself they were so amazing.  I’ll take that pat on the back anytime!).  This meal may be almost free of time, but certainly not free of flavor & nutrition! Continue reading

Harvested Cranberry Bean Stew and Delicata Squash

This was my first time having cranberry beans, and I’m almost embarrassed to say, farm-fresh beans!!  Where have I been hiding?!  These beans were absolutely delicious; packed with folate, manganese, magnesium, phosphorus, and protein, just to name a few. 

This was a delicious quick and easy stew for dinner with family.  If you don’t have cranberry beans, don’t fret!  Any beans would be delicious substitution (especially cannelloni beans).  Tired of beans?  Cubed tofu would be a great substitution as well!

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Farm Fresh Spaghetti Squash with Roasted Oven Fries

oven fries 2The fall harvest keeps on giving!  Last night I paired local farm fresh spaghetti squash with organic roasted oven fries.  Okay, they’re not really fried, they’re baked thinly sliced potatoes and they’re positively delicious!  I’ve found the best cooking comes from hard work the heart; my dad inspired these potatoes.  From the ages of 15 – 24, my family spent summer vacations at Emerald Isle, NC.  We rented a house right on the beach, where the water is a clear emerald green & in August the water temperature is about 81 degrees!  I can close my eyes and be transported back to the deck on the beach, sipping my morning coffee, and watching dolphins swim through the lake-like morning ocean.  In 2010, my dad was on a roll making amazing oven fries.  You cannot beat a morning playing on the beach working up an appetite, running up to the deck and having a full platter of garlic oven fries waiting for you!  Well, my dad always makes the best potatoes (it’s where my love for them comes from.  As a child we would dig up potatoes in the garden & take a bite out of one raw. I still eat them raw to this day).  Not only are these oven fries much more healthy than their fried counterpart, they also bake up very quickly (which I’m sure fellow potato lovers will appreciate).

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Maple Sage Harvest Bounty Roast with Quinoa Flake-Crusted Tofu

If there’s one thing I take advantage of, it’s the farmer’s markets here in the Hudson Valley.  After a trip to the farm stand with my dad, I had come home with what seemed like the fall harvest (and couldn’t have been more happy)!  I’m sure we all have those evenings standing in the kitchen when we ask ourselves, “What to do for dinner?!”  I did not have a meal in mind as I reached for produce in the fridge and I still didn’t have one when I put my kabocha squash in the oven to roast.  The one thing I did know was that I had delicious & nutritious ingredients. I must say, the final result of my dinner was so delicious I wanted to share it with all of you.  The kabocha squash has lower calories and carbs than butternut squash, plus  it’s packed with with beta-carotene, vitamin C, iron, fiber, and some B vitamins.   The purple haze carrots are packed full of beta-carotene of orange carrots and the antioxidants from their purple counterparts. All that nutrition and I haven’t even mentioned the quinoa, tofu, and zucchini squash!!

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