Posted on September 8, 2016
One of the plus-sides to planting acorn squash seeds a season early is that you end up with quite a few squashes just as summer is coming to a close! Originally, I planted them just to see if they would work, as they were seeds that I saved from an organic, store-bought squash 3 or 4 years ago; it’s crazy they ended being successful. Obviously, this bounty calls for a Stuffed Acorn Squash recipe and other ideas, to come!
When I was working on my cookbook last year, farro became a favorite grain of mine. Hearty, chewy, slightly nutty, and easy to prepare; ever since I used it in my Autumn Salad, I’ve been adding it to dishes on the regular. While I was brainstorming stuffed acorn squash recipe ideas, I thought this tasty grain would make for a great fall-appropriate stuffing.
Amongst the farro, you’ll also find crunchy, roasted pistachios, tart craisins, mixed arugula greens, and a little seasoning. So many textures and flavors that pair nicely with the subtle flavor of acorn squash! But, what really sets it off, is the slightly sweet tahini drizzle.
This whole dish is packed with nutrients and whole foods, yet remains very easy-to-make and definitely delicious. Most of all, you can get away with serving this dish to family and friends in the next few months; for holidays, gatherings and such.
There is still a couple weeks left of summer, but with Labor Day this weekend, it feels like the end is near. (no such luck in California) To go out with a bang, there will be many cookouts to celebrate the holiday, and that means us veg-head have to eat, too! Grill packets are perfect for these situations, as I figured out a couple of years ago with my BBQ Party Pack; but I thought I’d give it a different twist by making these Curry Cauliflower Grill Packets with Yogurt Sauce.
I know that it can be difficult being the only vegan at a family or friend gathering, and sometimes you can feel stuck when you start thinking about what to bring. This recipe ticks off plenty of boxes when it comes to the ideal meal: it’s easy-to-make, filled with healthy whole foods, portable, can be grilled anywhere without worry of contamination, and is DEE-LICIOUS!
When I was flipping through a food magazine looking for some inspiration–which I highly recommend if you’re feeling unmotivated to cook–I saw an amazing-looking bowl of curry with a yogurt sauce. Unfortunately, the recipe wasn’t vegan, but it got by wheels turning and at first I thought kabobs would be a cool idea. Then, BLAM! Duh! Grill packets. Supremely practical and really only need your attention for prepping/cutting.
I was able to veganize the yogurt dip with (my favorite) Silk Dairy-free Plain Yogurt, and also switched up some other seasonings within it. This yogurt has a great texture and flavor, plus is high in plant-based protein and calcium! Find it in stores near you, or sign up to get coupons.
Lastly, after you grill the packets, wait a few minutes and stir a couple big dollops of the yogurt sauce into the mix. It becomes SO heavenly, and creamy and just… I’m in love you guys. I can’t wait to make this recipe over and over again!
Summertime. Students are enjoying life temporarily free of school, and the rest of us are appreciating the beautiful weather and attempting to leave the house more often. One thing that can be said for all of us is that with summer, there are more cookouts and gatherings peppered into our schedules. This means that eventually you may host one.Savory Oat Breakfast Bowl
Personally, my favorite group meals are those in the form of brunch. Breakfast foods are my favorite, and enjoying a couple mimosas or cups of coffee with your food doesn’t hurt! That being said, in my college years and even still, I’ve been to well-intentioned friend’s places where they have two plates and a fork. While they’re trying to serve 4 to 6 people.
That just will not suffice! Plus, I honestly hate paper plates/disposable ware. As much as dishes can suck, I would much rather do them than have all kinds of waste. This is where Lenox comes in! Yes, the dishware company that has been a staple in many homes for more than 100 years. They’ve also been voted Best Fine Dining and Giftware by Women’s Choice Award.
I’m excited to be partnering with them for a few posts this year! We’re showing you how “buying nice, or buying twice” is a real thing and something I 100% back. In addition to that, one of the reasons I went vegan was for environmental sustainability. It’s why I like to buy secondhand when I can, but investing in products that will stand the test of time is also important.
Not only is the Lenox line of stone dishes dishwasher safe (yessss!) and microwave safe, if a piece gets broken somehow, you can replace it through Lenox for 50% off, lifetime guarantee. That’s pretty huge! Also, the Around the Table Dish set that I picked out, which I’m totally in love with, is on sale right now. Furthermore, you can find their casualware in Bed, Bath & Beyond (don’t forget those coupons!) and Macy’s.
Now, back to this amazing bowl suitable for any brunch party. If you haven’t tried savory oats before, I highly suggest it! This Savory Oat Breakfast Bowl is a great place to start. Then, pair the oats with the easy oven hash, coconut bacon and avocado, you have a solid meal that will keep you satiated. More importantly, it will at least help soak up some of the champagne from your mimosas. 😉
Two foods that I don’t get tired of eating during the summer: tomatoes and basil. Right now, my garden (and luckily my neighbor’s, too) is busting at the seams with both of them! Naturally, I solved the “problem” with this Oil-free Pesto Tomato Chickpea Salad; seriously fresh flavors, light but filling, and very delicious.
The tomato plant in my garden has plenty of small, ripe tomatoes dangling from its vines; but when my (gracious) neighbor brought over MASSIVE heirloom tomatoes, I knew that I had to make a dish with the gorgeous specimens ASAP! Of course, I also had two basil plants that took off this year, compared to the failures of previous years. When there’s an abundance of this aromatic green herb, my mind always thinks pesto.
Now, combine juicy tomatoes and fresh, oil-free pesto with cucumbers, chickpeas and spinach for a simple, healthy salad. I was stoked to try something new with the pesto, this time, courtesy of a suggestion by my friend Christian: adding miso to the pesto! The miso adds good umami to dish, in place of dairy cheese. It was a success!
Aside from my garden going bonkers, I’m still focusing on Vegan Bowl Attack! which is doing well, and planning the book tour for September and October. So exciting! Also, if you have made recipes from the book and loved them, I would be so appreciative if you left a review on Amazon. Ultimately, more reviews = better ranking, and who doesn’t like that? <3
Guess what? It’s still hot, and I still need to be eating all of the icy, cool foods. Enter: these incredible ice cream sandwiches! Rich, frosty, crunchy, salty, everything you could ever want from a sweet treat.
Instead of making your own ice cream, let’s expedite the process, shall we? We will be using Coconut Bliss! They have been voted best Non-dairy frozen dessert by Women’s Choice Awards (literally thousands of women throughout the US polled on their favorite products!), plus, I’ve been a fan of them and their fun array of flavors for years. And this pint Mocha Maca Crunch was no different. *Swoon*
I’ve sandwiched this caffeinated ice cream between two, nearly raw, cookies made with dates, almonds and cacao nibs; then dunked each one in a simple chocolate shell, before crusting it with a toasted and lightly-salted mixture of cashews and coconut flakes. Basically, heaven.
If you aren’t drooling at this point, I don’t think I can help you. But, if you are I can go a step further! The awesome folks at Coconut Bliss are helping me with a giveaway so that you can enter to win some free ice cream. Woohoo! These pints could be your saving grace for the next couple of months of this miserable heat.
Say you can’t find a luscious pint or specific flavor of Coconut Bliss near you? Bring a petition form to your nearest grocery or health food store, to let them know that you’d love to have this crazy-good vegan option in their freezer! Seriously, it never hurts to ask, and anybody would be lucky enough to have even just one of the many flavors CB offers.
Back to the sandwiches. It goes like this: process cookie/crusts, press, spread the ice cream around, freeze, press more crust, freeze, dip, crust, and if you can resist eating these immediately, freezing for just a little longer. Most of all, enjoy the ambrosial goodness that is this dessert!