Butternut Squash Risotto With Meyer Lemon Gremolata -- Vegan And Gluten FreeOn Stove Or In Instant Pot Pressure Cooker

Creamy butternut squash risotto is the perfect Christmas
dish for your vegan and gluten-free guests.

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Christmas Menu
I love to serve risotto for the holidays but it is a difficult dish to make when there are a number of things on the menu and you don't feel like stirring for 30 minutes with company sitting at the table. But this year I have my new Instant Pot Pressure Cooker and making risotto is a snap. Once the butternut squash is roasted, scooped from the skin, and mashed (you can do that earlier in the day), just stir it into the cooked risotto which only takes minutes in this pot and requires no stirring! But even if you make risotto the traditional way, this dish is worth the effort. The roasted squash adds a beautiful buttery texture to the risotto and the Meyer lemon gremolata is the perfect topping when you want flavor without a dairy parmesan. 

Make no-stir risotto in the Instant PotIP-DU060 in 5 minute (plus the time it takes to bring to pot up to pressure)!

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Butternut Squash Risotto
Vegan, Gluten Free
(makes 6 servings)

For the risotto
1 tablespoon extra virgin olive oil plus some for squash
1 pound of butternut squash
1 or 2 tablespoon Earth Balance or ghee (not vegan), divided*
1 medium onion, diced
2 cloves garlic, minced
2 cups arborio rice
1/2 cup dry white wine
4 to 6 cups veggie broth**
1/4 teaspoon black pepper or to taste
1/2 teaspoon salt, or to taste

* Ghee is clarified butter and if it is very pure, does not contain casein or lactose
You will use 1 tablespoon for the pressure cooker method and 2 for the stovetop
** 4 cups for Instant Pot pressure cooker and 6 cups stovetop

For the gremolata
1/2 cup fresh parsley, chopped
Zest of half a Meyer lemon
1 clove garlic

Preheat the oven to 400 degrees F. Cut a butternut squash in half, removing the seeds. Use one pound of it (I had a 2 pound squash and used one half of it). Rub the cut side with olive oil and place, cut side down, on a non-stick roasting pan or a pan lined with a Silpat mat.
Roast until a fork easily pierces through the skin, about 30 to 45 minutes. When cooked, remove the squash from the oven. Let cool a bit and, with a spoon, scoop out the squash. Place in a bowl, mash, cover to keep warm and set aside. 

Roasted butternut squash on a Silpat silicon mat.

Make the gremolata while the squash is roasting. Place the chopped parsley in a small bowl. Grate the garlic clove over the parsley and then grate the Meyer lemon peel. I like to use my Microplane Zester/Grater to do this. Mix together until combined and set aside. 

Parsley, lemon zest and grated garlic combine to make gremolata.

Risotto using the Instant Pot
Using the sauté function on the instant pot, heat 1 tablespoon of olive oil and 1 teaspoon of the Earth Balance (or ghee). Add the onions and cook for about 3 minutes. Add the garlic and cook another minute. 

Add the rice and stir until coated. Add the wine and stir until it is absorbed. Stir in 4 cups of the broth, salt and pepper. 

Hit the off button. Secure the lid and set the manual button to cook under high pressure for 5 minutes. Then, do a quick release.

Carefully remove the lid, tilting it so that the steam comes out the back. Add the remaining 2 teaspoons of Earth Balance (or ghee) and the warm, mashed butternut squash. Stir until well combined.

Add warm butternut squash to the cooked risotto

Butternut squash incorporated into the risotto

If it's not warm enough, briefly turn on the sauté function and heat it up, while stirring.

Adjust seasonings and serve immediately in wide, shallow bowls topped with Meyer lemon gremolata.

Per serving: 342 calories, 4.4 g total fat, 1 g saturated fat, 35 mg omega-3 and 308 mg omega-6 fatty acids, 0 mg cholesterol, 6 g protein, 64 g carbohydrates, 4 g dietary fiber, and 215 mg sodium.

Risotto on the stovetop
Heat 6 cups of broth in a small pot and keep warm on low heat.

Place a 12-inch saute pan with at least 3-inch sides over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of Earth Balance (or ghee). Stir in the onions, salt and pepper and cook, stirring frequently, until the onions soften, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir continually until the grains are opaque, about 3 minutes. Add the wine and stir until it is absorbed, about 2 minutes.

Add the hot broth to the rice 1 cup at a time, stirring continually, until each cup is almost absorbed. This takes about 20 to 25 minutes and will use up most or all of the 6 cups of broth.

When the rice is just tender, stir in the remaining tablespoon of the Earth Balance (or ghee) and the mashed butternut squash.

Adjust seasonings and serve immediately in wide shallow bowls topped with Meyer lemon gremolata.

Per serving: 365 calories, 3,6 g total fat, 1 g saturated fat, 35 mg omega-3 and 308 mg omega-6 fatty acids, 0 mg cholesterol, 6 g protein, 64 g carbohydrates, 4 g dietary fiber, and 232 mg sodium.

Shiitake And Maitake Mushroom Stroganoff An Elegant Vegan And Gluten-Free Holiday Recipe

Fresh shiitake and maitake mushrooms are used for this elegant
vegan stroganoff recipe but others can be substituted.

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Mushrooms for your Health
Shiitake and maitake mushrooms are both known for their heath-promoting and disease-fighting properties. I am so fortunate to live down the street from Gourmet Mushrooms Inc, where they grow a gorgeous assortment of yummy fungi. (See my Tour of Gourmet Mushrooms back in 2011).  In October they had a great direct-to-the-public sale and I was able to walk away with almost 6 pounds of fresh shiitake and maitake mushrooms for $20. Who could resist?

Shiitake mushrooms (Lentinula endodes) have been found, in animal studies, to lower cholesterol, slow or stop the growth of tumors and inhibit viruses by boosting the immune system. Their medicinal use dates back to 100 AD.

Maitake mushrooms (grifolla frondosa), also known as "hen of the woods", have been shown to modulate glucose levels (important for limiting development of type 2 diabetes). Research has also studied their ability to fight tumor grown by restricting the proliferation of blood cells that feed them.

Shiitakes, around the edges, and maitake in the middle of bowl

Besides these important health benefits, they are both delicious and make the  perfect ingredients for hearty, meat-free main course meals. This shiitake and maitake mushroom stroganoff can be made with other mushrooms if you can't find fresh shiitakes and maitakes where you live. Cremini or white button mushrooms can be substituted for the shiitakes and oyster mushrooms for the maitake.

I like to make a simple veggie broth out of the shiitake mushroom stems and a few other veggies. If you don't want to do that, just use whatever broth you'd like. You can even use a veggie bouillon cube (my favorite is Rapunzel) in water. But save the stems in the freezer in case you decide to use them for veggie stock later.

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Shiitake and Maitake Mushroom Stroganoff
Vegan and Gluten Free (if using gluten-free pasta)
[makes 4 to 6 servings]

INGREDIENTS
For the stroganoff
4 ounces fresh shiitake mushrooms
8 ounces fresh maitake mushrooms
1 tablespoon extra virgin olive oil
1 1/2 cups diced onion
2 cloves garlic, minced
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 teaspoon fresh thyme or 1/2 teaspoon dried
2 tablespoons cornstarch
1/2 cup almond or other non-dairy milk
2 1/2 cups veggie broth* 
1 tablespoon Earth Balance buttery spread
1/4 cup Tofutti dairy-free sour cream
1 or 2 tablespoon freshly squeezed lemon juice or vermouth, to taste
8 ounces pasta (for gluten free I use Garden Pagodas from Ancient Grains)
2 T chopped fresh parsley (optional)

* For the broth (if you want to make your own)
Stems from the above shiitake mushrooms
3 cups water
8 peppercorns
1 stalk celery, cut in thirds
1 thick slice of onion
1 small carrot, sliced in fourths

DIRECTIONS
Prepare the mushrooms. Wipe the shiitake mushrooms clean with a slightly damp paper towel. Gently remove their stems and set them aside for the broth. Break apart the maitakes into smaller pieces.

Prepared mushrooms

Make the broth. Combine the shiitake mushroom stems, water, peppercorns, celery, onion and carrot and bring to a boil. Lower and simmer on medium low heat, covered, for 30 minutes.

Don't throw out the shiitake stems.
Use them to make this simple veggie-mushroom broth.

Put a large pot of water on the stove and bring to a boil to prepare the pasta.

Heat the oil in a medium pot and sauté the onion on medium low heat until it begins to soften, about 5 minutes. Add the garlic and cook until fragrant, about a minute. 

Add the prepared mushrooms and cook, stirring often, until they release their liquids, about 10 minutes. Season with salt, pepper and thyme.

In a small cup, add cornstarch to the almond milk and stir until thoroughly combined. Set aside.

After the broth has been cooking for 30 minutes, strain 2 1/2 cups of it into the mushrooms.

Stir in Earth Balance until melted. 

Stir in the cornstarch and milk mixture and simmer until it thickens. 

Stir in the sour cream and lemon juice (or vermouth). Adjust seasoning if needed. Cover to keep warm while making the pasta. 

Thickened stroganoff with sour cream and lemon juice.

If putting on top of pasta or noodles, prepare them according to manufacturers directions.

Drain the pasta and place in a large serving dish or 4 to 6 individual bowls. Top with stroganoff and fresh parsley and serve.

This is also delicious on top of baked potatoes! Just bake 6 potatoes, place in a shallow bowl and cover with stroganoff. Top with fresh parsley and serve. 

Nutritional Information
Per serving - 4 servings: (stroganoff without pasta or potato) 177 calories, 9 g total fat, 3 g saturated fat, 0 mg cholesterol, 3 g protein, 17 g carbohydrates, 3 g dietary fiber, and 410 mg sodium.

 To make this dish even richer and more decadent, stir in some artichoke hearts. I prefer using the frozen ones (cook first before adding) than the canned ones.

Mushroom stroganoff with artichoke hearts

Want lots more yummy vegan recipes at your fingertips? Download my eBook, Health Begins in the Kitchen: Delicious and Easy Vegan Recipes and Seasonal Food Plan available on Amazon and iTunes -  only $9.99.

Are Your Dinner Guests Lactose Intolerant?Dairy Alternatives That Will Keep Everyone Happy

How to ensure your dairy-intolerant guests 
have a Happy Thanksgiving!

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Food Allergies and Preferences
Years ago you just had to count how many people were showing up for Thanksgiving dinner. How many kids and how many adults - that's it. But things are different now. Today, if you have more than two people coming for dinner, I would be willing to bet that someone has a food allergy or preference. It's important to take that into account when you are planning your menu. 

Since more than half the world is lactose intolerant, there's a good chance that at least one of your guests has an issue with dairy. It's important to ask ahead of time so you can plan accordingly.

Even if your guests tell you about their problems digesting dairy products, you may still be a little confused about what to do to your recipes so that everyone can enjoy the meal. I'll introduce you to some great dairy substitutes but first let me tell you what it means to be dairy intolerant.

What is Dairy Intolerance
A person is dairy intolerant if:
they are allergic to casein, the protein in milk, or
they are lactose intolerant and lack the enzyme lactase needed to digest milk.

Dairy includes milk and milk products such as:
Butter
Buttermilk
Cheese
Cream Cheese
Cottage Cheese
Gelato
Ice Cream
Powdered Milk
Sour Cream
Yogurt
Any other food made from the milk of mammals. That includes dairy cows, goats, sheep, and camels. I must admit I haven't seen camel milk in the store recently, but you can actually buy camel milk from a company called Desert Farms in Santa Monica, California! Who knew? 

Some people tolerate dairy from goats and sheep (and maybe even camels) better than from cows but always check with your guests before you toss some goat feta in the salad.

Eggs are not dairy. Someone who is just avoiding dairy can eat eggs.

Dairy Alternatives
There are some delicious dairy-free products available that you can use in your recipes to accommodate your dairy-free guests and, in most recipes, your dairy loving guests may not even be able to taste the difference!

Milk and Cream
There are many alternatives to dairy milk. Soy milk, almond milk, coconut milk, rice milk, and hemp milk, to name a few, can all be used as a replacement. For everyday use, I probably enjoy almond milk the best. Whole Foods carries their own brand that is organic. These non-dairy milks can be used in most recipes that call for 1%, 2%, or skim milk. If you need a more creamy, dense milk to replace whole milk or cream, you can buy soy creamer or coconut creamer.

Substitute 1%, 2%, or skim milk with non-dairy milk.

Substitute whole milk or cream with non-dairy creamer.

Butter 
Instead of butter, you can use Earth Balance. This buttery spread is vegan, lactose and casein free, gluten free and is non-GMO and it melts like butter. I've used it for years - it's great. They even sell a Shortening Stick that is handy for pie crusts. Olive oil is a healthier alternative to use on vegetables and in some baked goods. 

Sour Cream
If you want to make your mashed potatoes or twice-baked potatoes super creamy, blend in some Tofutti Sour Cream but make sure you get the one that is non-hydrogenated. For some odd reason they still continue to make one that contains trans fats. The non-hydrogenated one looks like this.

Tastes just like sour cream.

Dairy-free mashed potatoes are a snap by using Earth balance and Tofutti sour cream. To make them more moist, add the water from boiling the potatoes or some almond milk. 

Ice Cream
If you are looking for an ice cream substitute to top that dairy-free crisp, there are plenty of non-dairy frozen desserts. So Delicious makes some wonderful dairy-free ice creams made from coconut milk, almond milk and soy milk.

Cheese 
No need to skip the cheese and crackers now that Miyoko's Kitchen offers a wide selection of delicious artisan dairy-free "cheeses".  

Have a Happy Dairy-Free Thanksgiving!

Sweet And Orangey Brussels Sprouts Stove Top Or Instant Pot Pressure Cooker RecipePerfect Side Dish For The Holidays

Orange and maple syrup flavored Brussels sprouts.

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For more holiday recipes, download
Health Begins in the Kitchen on Amazon & iTunes

Planning my Thanksgiving Menu
Thanksgiving should have been named the Holiday of Starch with mashed potatoes, sweet potato casserole and stuffing always being the highlights of the menu. But my favorite dish is always Brussels Sprouts, even though I also make garlicky green beens for those who aren't crazy about the petite cabbage. Last year I made Roasted Shaved Brussels Sprouts and Shallots with Pomegranate Seeds. A few years ago I served them raw in a Brussels Sprouts Salad with Orange Chia Seed Vinaigrette, Dried Cranberries and Almonds. But this year's recipe is super simple and flavorful with just a handful of common ingredients.

If you have a Instant Pot or similar pressure cooker, this recipe will take only a few minutes. But I'll also show you a simple stove top recipe too.

It's nice to have an extra pot on Thanksgiving day since
all the burners and the oven are full of other things!

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Sweet and Orangey Brussels Sprouts 
Vegan, Gluten Free
[makes 8 servings]

2 pounds Brussels sprouts (1.5 pounds when trimmed)
1/4 cup freshly squeezed orange juice
1 teaspoon grated orange zest
1 tablespoon Earth Balance buttery spread
2 tablespoons maple syrup
1/4 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste

Trim 1/4 inch off the bottom of each Brussels sprout. If they are large, cut them in half. Otherwise, leave them whole. Rinse under cold water.

Stove Top Recipe
Place the Brussels sprouts in a 5-quart Dutch oven or medium pot with a steamer basket. Steam them until they are fork tender. Some people like them as hard as a rock but I am not one of those people. I think they taste creamier when you can pierce them easily with a fork. 

Drain the cooked Brussels sprouts in a colander and set aside. Remove the steamer basket and remove all water.

Using the same pot, combine the orange juice and zest, Earth Balance, and maple syrup. Heat at a low temperature until the Earth Balance melts, stirring so that it mixes with the other ingredients.

Orange sauce

Add the Brussels sprouts to the orange sauce. Sprinkle with salt and pepper and stir until each Brussels sprout is covered with the warm sauce. Serve immediately or reheat before serving.

Instant Pot Pressure Cooker Recipe
Place all of the ingredients in the Instant Pot or similar Pressure cooker.

Cover with the pressure cooker top, making sure that the quick release switch is closed. 
Push the manual button and set it for 4 minutes if the Brussels sprouts are good size and whole and 3 if they are very small or cut in half. If you like them harder than fork tender, you should set it for less time. You can always cook them longer if they aren't done to your liking.

When the time is up, hit the off button and quick release the pressure.

Stir until the Brussels sprouts are evenly covered with sauce and serve.

Per serving: 65 calories, 2 g total fat, 0 g saturated fat, 83 mg omega-3 and 45 mg omega-6 fatty acids*, 0 mg cholesterol, 3 g protein, 12 g carbohydrates, 3 g dietary fiber, and 179 mg sodium.

Have A Vegan Wine And Cheese Party!Stock Up On Miyoko's Artisan Vegan "Cheese" Perfect For Holiday Entertaining

Finally, Vegan "cheese" that tastes like cheese. Thanks Miyoko!

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on Amazon and iTunes.

Really, it Tastes Like Cheese!
I've always been very honest with you about vegan "cheese" because, let's face it, most of it is horrible. Some fake "cheese" products are passible buried in a lasagna or enchilada casserole but they simply do not taste good on a cracker and I certainly wouldn't ruin a good glass of wine eating them.

But Miyoko's Kitchen has produced a wide variety of "Cultured Nut Products" (they legally can't call it cheese because it lacks dairy) that are out of this world. 

A few years back, Miyoko tried to inspire people to make their own in her book, Artisan Vegan Cheese but enough people encouraged her to just make the "cheese" products and sell them. Well, she finally did just that and many vegans and those allergic to dairy, like myself, are very grateful. And, they are all gluten free.

If you want to try and do this yourself, buy
Artisan Vegan Cheese by Miyoko Schinner

Lots of Products to Choose From
I haven't yet tried them all but I'll list them for you.

Classic Double Cream Chive
This one is amazing. I grated some on a baked potato with a spoonful of Tofutti sour cream and I was in heaven. You can also use some to stir into your vegan mashed potatoes for Thanksgiving dinner. You won't be disappointed. 
This has a 60 day shelf life.
Double Cream Chive pairs well with a tannic Chianti, Pinot Gris or Sauvignon Blanc.

Double cream chive on top of a baked potato with Tofutti

Double Cream Sundried Tomato Garlic
I also loved this one and crumbled it on top of a homemade veggie pizza. It didn't really melt  but the flavors were wonderful. I think next time I will spread it on the crust first before putting the veggies on or grate it so it's thinner. It think it would melt if it were stirred into hot pasta. It would go beautifully with a nice Chianti.
This product has a 60 day shelf life.

Double Cream Sundried Tomato Garlic on veggie pizza

High Sierra Rustic Alpine
I think this one is my favorite. It's semi hard so it cuts well if you want to put it on a cracker or a slice of apple. To me it has the flavor of an aged cheddar with hints of bacon. I wanted to try making a panini with this "cheese" but I loved it so much I just consumed it all before I had a chance. Time to buy more!
Although I can't imagine it lasting very long in the fridge, this product has a nice long 90 day shelf life.
High Sierra Rustic Alpine can stand up to a good Cabernet Sauvignon but is also delightful with a Sauvignon Blanc. 

Fresh Loire Valley in a Fig Leaf
This soft wheel is beautifully wrapped in a wine-cured fig leaf. I haven't had a chance to try this one yet but Miyoko suggests serving with fruit and crackers and pairing with a full-bodied Cabernet Sauvignon, a classic Bordeaux or a Semillon. 
It has a shelf live of 60 days.

I'm borrowing this picture from Miyoko's website so you can
see just how beautifully this one is presented.
I will get a chance to finally try this one on Friday!

French Style Winter Truffle
Marbled with truffle-scented mushrooms, this earthy delight was my daughter's favorite. Perhaps that's because it paired so beautifully with our Turtle Vines vegan Russian River Pinot Noir!
This product has the shortest shelf life of 30 days but do you think it would last that long around your holiday guests? I think not.

Read more about why you should drink vegan wine.

Aged English Sharp and Aged English Smoked Farmhouse
I tried the sharp version which was wonderful just on a simple cracker. It tasted like an aged cheddar with very complex flavors and paired nicely with a Petite Syrah.
Both of these have a nice long shelf life of 90 days.

Country Style Herbes de Provence
This beautiful wheel is encrusted in herbs and since it pairs beautifully with champagne and Prosecco, what better "cheese" to serve on New Year's Eve? But you obviously have to be a fan of Herbes de Provence.
This one also has a nice long shelf life of 90 days.

Country Style Herbes de Provence

How to Buy
Since these are made in Fairfax, California, I assume the product will start popping up in some local grocery stores in Northern California soon. I believe it is being carried in a Whole Foods in Novato and in the Community Market at the Barlow in Sebastopol. But if you can't find it in your town, you can buy it online at Miyoko's Kitchen Website. Right now you can only buy preselected collections of these "cheeses" and are not able to select individual products (I don't know if that will change in the future). For example:

The Harvest Collection contains: 
Fresh Loire Valley in a Fig Leaf
French Style Winter Truffle
High Sierra Rustic Alpine
Classic Double Cream Cheese
Double Cream Sundried Tomato Garlic

The Traditional Collection offers:
Aged English Sharp Farmhouse
Aged English Smoked Farmhouse
High Sierra Rustic Alpine

The Party Platter contains:
A Limited Edition Double Cream Garlic Herb
Fresh Loire Valley in a Fig Leaf
French Style Winter Truffle
High Sierra Rustic Alpine
Aged English Sharp Farmhouse
Double Cream Sundried Tomato Garlic

But if you are going to pay for shipping, you might as well load up on these wonderful products and get a chance to taste a wide variety of them. Miyoko suggests you order before Monday, November 24th at 12:00pm (PST) if you want delivery before Thanksgiving.

A big THANK YOU to Miyoko for making these wonderful products!

What To Do With That Crazy Looking VegetableCreamy Celeriac, Potato and Pear SoupVegan And Gluten Free

Celeriac and pears combine beautifully in this fall soup.

Need more vegan recipes and menus for the holidays?
Download my eBook, Health Begins in the Kitchen,
available on Amazon and iTunes.

What's this Crazy Looking Vegetable in my CSA Box?
Did you receive a weird looking vegetable in your CSA box that looks like someone crossed a large jicama with the head of Medusa? Or did you pass something like that in the produce section of your grocery store and wonder what it was? Well, this knobby jewel is called celeriac, also known as celery root. 

After many years of passing them by, I finally worked up the courage to buy one this weekend. After tasting it, both raw and cooked, I really regret having waited so long.

Beneath the knobby skin, the inside flesh has the consistency and flavor of celery only a bit milder and without the annoying strings. Nutritionally, it's a good source of dietary fiber, vitamin B6, manganese and magnesium and very good source of vitamin C, vitamin K, phosphorus and potassium. A cup of celeriac is only 66 calories and is virtually fat free. Slice it into salads, mash it, puree it, roast it or throw it into a soup. This vegetable is quite versatile.

Celeriac (celery root) after peeling

Since the temperature is dropping across the country and the holidays are approaching, I thought a fall soup recipe would be welcomed. Enjoy!

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Creamy Celeriac, Potato and Pear Soup
Vegan and Gluten Free
[makes 6 servings]

1 tablespoon extra virgin olive oil
1 1/2 cups chopped onion
4 cups peeled and diced celeriac (about 1 1/2 pounds before peeling)
4 cups peeled and diced potatoes
2 medium pears, peeled and diced
1 teaspoon fresh thyme or 1/2 teaspoon dried
4 cups vegetable broth
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 thin lemon slices
1 teaspoon Earth Balance buttery spread
1 tablespoon freshly squeezed lemon juice
1 tablespoon Mediterranean pine nuts 
1 tablespoon chopped fresh parsley 

Heat the oil in a soup pot or 5-quart Dutch oven and cook the onion, on medium-low heat, until it softens, about 5 minutes. 

Stir in the celeriac, potatoes, pears and thyme and cook, stirring constantly, for another 2 minutes. 

Add the broth, salt, pepper, and lemon slices and bring to a boil. Lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes. 

Remove the lemon slices and blend the soup, either using a hand blender or a regular blender (you may have to process in batches) until smooth.

I find using an electric hand blender is a lot simpler than using a blender.

Return the blended soup to the pot. Stir in the Earth Balance and, after it melts, the lemon juice. If it's too thick, add a bit more broth or hot water. Adjust the salt and pepper and amount of lemon juice if necessary.

I usually like to use raw nuts in all my recipes but I find that pine nuts are much tastier in a recipe like this if they are briefly toasted in a heated frying pan for just a few minutes. 

Pour the soup in individual soup bowls and top with pine nuts and parsley.

Each bowl is only 223 calories!

Per serving: 223 calories, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 31 mg omega-3 and 895 mg omega-6 fatty acids, 5 g protein, 41 g carbohydrate, 8 g dietary fiber, and 311 mg sodium.

Maple Syrup And Cayenne Glazed Acorn SquashSpicy And Colorful Fall Side Dish

Roasted acorn slices make a wonderful dish for Thanksgiving.

Need some vegan recipes and menus for the holidays?
Download my eBook, Health Begins in the kitchen,
available on Amazon and iTunes

It's November - Time to Start Cooking!

I don't know what it is, but in November my urge to cook triples. Maybe it's the cool weather or the countdown to Thanksgiving, but I want to just fill the house with colorful winter squash, persimmons, pomegranates, pears, and all the other wonderful fruits and vegetables that are so plentiful this time of year. Just yesterday I developed five recipes for upcoming blog posts that I will be sharing soon. Doug and I happily ate from morning to night. It's tough work but someone has to do it :-)

Acorn Squash

This little winter squash is so adorable. I just want to decorate the entire dining table with them! I'll admit they are hard to cut and Doug usually attacks that job (given that I'm prone to slicing off pieces of digits.) But I thought that slices of roasted and glazed acorn squash would make a great Thanksgiving or holiday side dish. They are easier to serve and one doesn't have to commit to an entire squash half. Doug was able to make the cuts directly on the ridges so the slices were extra cute. 

Winter squash is an excelled source of alpha and beta-carotene as well as lutein and zeaxanthin.
Acorn squash is high in Vitamin A, C, thiamin and B6 as well as magnesium, potassium, and manganese.
It's an excellent source of dietary fiber too!

              

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Roasted Acorn Squash Glazed with Maple Syrup and Cayenne

Vegan, Gluten Free

[makes 4 servings]

Requires a large, rimmed baking pan. Non-stick or lined with a Silpat sheet preferable.

1 (8 inch) acorn squash

2 tablespoons extra virgin olive oil

2 tablespoons maple syrup

1/8 to 1/4 teaspoon cayenne papper (or to taste)*

1/2 teaspoon salt (or to taste)

* You can also used any other pepper such as chipotle, black pepper, or your favorite spicy seasoning such as mitmita, hot pimenton or others. Adjust amounts accordingly.

Preheat the oven to 375 degrees F.

Slice 1/2 inch from the top and bottom of the acorn squash. Slice in half vertically, trying to stay between the ridges, and scoop out the seeds. Proceed to slice the acorn squash along the ridges or make each slice around 1 1/2 inches wide.

Mix the oil, maple syrup, cayenne and salt in a large bowl. Stir until it is well combined. 

Dip each slice into the bowl and with a small spoon, drip the mixture onto both sides and the inside of the slices. 

Place the dipped slices on their sides on a non-stick, rimmed, roasting pan or one that is covered with a Silpat sheet. If you use a regular rimmed roasting pan, make sure you grease it first. This will make cleanup easier as the maple syrup will caramelize. 

Bake in the oven until they soften, about 20 to 30 minutes. Flip over and cook until a fork easily pierces the squash, another 10 to 15 minutes. 

Serve immediately as a side dish. For dinner last night, we had them with Tamaki Haiga rice and Brussels Sprouts that I cooked in five minutes in my new pressure cooker. I will share that simple recipe in the near future.