This stunning, multi-hued stuffed squash from popular YouTuber Gaz Oakley’s Vegan Christmas cookbook will impress any skeptic at your holiday feasts. Serve it with fluffy mashed potatoes, mushroom gravy, and extra cranberry sauce for a picture perfect plate. What you need: For the cranberry-orange sauce: 3 cups fresh cranberries1 teaspoon grated fresh ginger1 cinnamon stick1 … [Read more…]
This simple soup from the Mostly Plant-Based cookbook uses squash and potatoes to achieve a silky, creamy texture, perfect for serving with crusty bread or a vegan grilled cheese. What you need: 1 tablespoon olive oil½ small yellow onion, chopped4 cloves garlic, minced1 medium butternut squash, peeled, seeded, and cubed1 large Russet potato, scrubbed and … [Read more…]
Each bite of this rich risotto is a symphony of velvety flavors, and you won’t believe it’s dairy-free. Experience the comfort of a classic risotto without any compromise, as this dish offers a healthier, plant-based twist that’s perfect for any occasion. What you need: 1½ tablespoons olive oil1 small sweet onion, minced3 cloves garlic, minced1 teaspoon … [Read more…]
If you’re growing zucchini or yellow crookneck squash in your backyard garden, there’s a good chance that you’re up to your ears during the summer. This is a simple (and tasty) solution to the problem from The Everyday Vegan Cheat Sheet cookbook. What you need: ¼ cup vegan butter½ medium yellow onion, halved and thinly … [Read more…]
For the squash:1 cup tamari 1 cup sesame oil 4 tablespoons maple syrup 1 lime, zested and juiced 2 tablespoons fresh ginger, grated 2 garlic cloves, crushed ½ cup of basil, stems removed 2 ½-inch thick wedges of onion squash, seeds removed For the wild rice salad: ½ cup wild rice, cooked 1 cup red cabbage, very finely sliced ¾ cup mustard leaves Here at … [Read more…]
Not only is this salad from the Vegan Everything cookbook packed with nutrients from beta carotene-rich squash and whole grains, but it gets a huge bump in flavor from buttery, toasted nuts and a tangy lemon dressing. For the dukkah: ½ cup mixed raw nuts2 tablespoons sesame seeds2 tablespoons coriander seeds1 tablespoon cumin seeds½ teaspoon … [Read more…]