These Couscous-Stuffed Delicata Squash make for a beautiful and comforting dish, to adorn your holiday table, this year! Made with Wild Garden’s Couscous Heat & Serve Pilaf.
Now that we’re jumping right into the holiday season, it’s important to have as many options as possible to serve your friends and family! Being that I end up making 90% of the dinner each year, I know that time is of the essence. It also helps when the recipe is easy and convenient!
Enter: Couscous-Stuffed Delicata Squash. These stuffed squashes utilize a premade pilaf, but take it up a notch with some familiar mix-ins, fresh herbs, tahini sauce, and juicy pomegranate seeds. I have to say, I don’t use pomegranates very often. But, when I was cracking this one open I was totally in awe of how the perils look like literal jewels, with facets and vibrant color. I probably stared at them longer than I’d like to admit, but that – and their flavor – is what makes them so special for this dish!
So, back to the filling, I used Wild Garden’s Couscous Heat & Serve Pilaf, which is a shelf-stable packet that you can get at most grocery stores and Amazon! The couscous has chickpeas mixed in, marinated in a tomato-based sauce, and heats up in 90 seconds in the microwave! For this recipe, I wanted to add the traditional onion and celery to the filling, but add more Mediterranean flavors with parsley, mint, and tahini.
I highly suggest making this Couscous-Stuffed Delicata Squash as an untraditional side dish or entrée for your holiday table. I know it’ll be a hit! And if you want more suggestions on how to use other delicious Wild Garden products, check out my Tofu Shawarma Skewers and Arugula Bulgur Pilaf Salad.
Looking for a stunning holiday dessert that is easy-to-make? Check out this impressive, vegan Persimmon Crème Brûlée with Sugared Cranberries! Made with Silk’s revamped Vanilla Almond Creamer.
While I typically reserve making this special vegan dessert for Valentine’s Day, I see this Persimmon Crème Brûlée becoming a staple in your holiday dinner menu. And who could blame you? This dish is absolutely stunning, with its sugared cranberries, brûléed crust, fresh persimmon, and a splash of green from the herb garnish.
I have to be honest, this recipe idea was spurred into creation by the release of Silk’s new formula of Almond Creamer! The Vanilla Almond Creamer, in this case. When thinking of a dish to make, I really wanted to take advantage of its richness and pleasant vanilla flavor. So, I’m not sure how I took it from there to persimmons and further, but I am SO glad I did.
Also, if you’ve never had a persimmon before, they are a fruit – usually native to Asia – that is ripe during Late Fall and Winter. There are generally two kinds that you can find in stores, or farmers markets, Fuyu and Hachiya. Fuyu persimmons are what I’ve used here; they are more squatty and round, and only slightly soft when ripe. Hachiya persimmons are more conical in shape and are very soft when ready to eat!
Let’s get back to this creamer, really quick. I’ve tried quite a few dairy-free creamers during my time as a vegan, and even had a different almond creamer in my fridge at the same time as Silk’s. I have to say, I’m really digging the new formula! It doesn’t seem as sweet as before, and is still quite creamy without making a *gloop* noise when you pour it. You know what I’m talking about.
I was also excited to find that they sell the Silk Almond Milk creamer in both pint and quart sizes! Lastly, you can find out where their products are sold, by going to their site and using the store locator. Once you get your hands on some, you’ll definitely want to make this Persimmon Crème Brûlée!
This Caramel Fig Vanilla Layer Cake has gorgeous layers of vegan buttercream, date caramel, and fluffy cake. Plus, it’s topped with fresh figs!
It’s nearly that time of year again. Yes, my birthday is just around the corner! Or the weekend, rather. Either way, I post up a fun recipe for you all, each year, and this one is no different. In the past I’ve shared Apple Pie Cupcakes, Mac and Cheese Nachos, my signature Buffalo Chickpea Mac and Cheese, a Pumpkin Pie Smoothie, and a Coconutty Carrot Cake.
This year, I’ve got a cute, lil’ caramel fig vanilla layer cake! Let’s start with the caramel, it’s not one of the traditional variety; instead it’s a mixture of dates, coconut milk, and salt. So, you get a sweet, fatty, but slightly salty flavor, that’s delicious but a little healthier. This date-caramel is used as filling in the layers and to top the cake!
Next, we have the vanilla cake that’s moist (yeah, I said it), fluffy, and has the most pleasant aroma. These cake layers are made with the help of Ripple Foods’ Unsweetened Vanilla Milk, which makes it easier to control the sweetness. I’ve reviewed this newer product of their’s before, and LOVE it! When you add apple cider vinegar to it, it makes the richest vegan buttermilk, which I used here.
To dress up the outside, I made a basic vegan buttercream with a vegetable shortening/powdered sugar base! I find that shortening stands up best to room temperature and piping. Sometimes, vegan butter is just too soft, or too salty. Lastly, this cake is adorned with fresh figs for a nice pop of color and flavor.
Truly, I used to bake SO often, and usually just for fun or friend’s birthdays. Now, it happens a decent amount, but not the pretty piped frosting-type-things that are special. Hence, my semi-poor piping skills. But, that’s just rustic or something, right? 😉 And while I piped “little flowers” around the cake, you can do whatever you want! Maybe use that frosting to put more on the cake walls, then drip the caramel over the top? Play with it! (not before a party, though, I’ve made that mistake)
This caramel fig vanilla layer cake recipe also converts into a 12-cupcake recipe! If you do this, I would make them like the Apple Pie cupcakes mentioned earlier; and follow that frosting recipe since it’s a little smaller. To be honest, I may make some cupcakes to go with this cake, for my birthday gathering!
To find Ripple’s plant-based milks near you, use their store locator. I find them at my local Target, Sprout’s, and Whole Foods!