Oven Roasted Squash with Kale and Cranberries: This colorful, simple and absolutely delicious side dish will surely brighten up your holiday dinner table. The flavors really compliment each other from the creamy Butternut Squash to the sweet cranberries and the rich savory kale. This is a traditional holiday dish for our family and we hope it finds it’s way to your family’s table too.
Autumn is the perfect time to celebrate the full bounty the earth has provided us. Throughout history people have celebrated the autumn harvest with festivals and bounties of delicious vegetables. Our celebration comes in the form of this Harvest Bounty Bowl. This is sure to satisfy and nourish you to the core. We threw everything in here but the kitchen sink. The flavors blend so well together with half being warm roasted veggies and the other half being cool and raw.
The homemade cilantro-lime dressing gives this vegetarian taco salad a fresh and zesty flavor perfect for the warmer weather. And for just over 450 calories, it offers almost 25 grams of both protein and fiber. Photo: Jenny Sugar
Ooey Gooey Oatmeal Cake: (Vegan)One of my favorite cakes to eat growing up was this Oatmeal Cake that my grandmother and mom would make. I thought, it would be the perfect kind of cake to veganize. It’s ooey, gooey and delicious. The toasted coconut on top of the moist cake brings back so many good memories. I was ecstatic when my mom tasted this veganized version and said it was better than the original. It was so easy to make, and in under 15 minutes it could be baking in your oven!
This is a completely raw and outrageously delicious dish. You can prepare this in no time at all if you have the right tool i.e. a spiralizer, mandolin, grater or a Veggetti, which is what we used. We actually found it for sale for less than $10 at our local pharmacy. This is such a fun way to eat raw veggies. This dish has bold, full flavors from the fresh basil, garlic, tomatoes and zucchini. Plus you also get all the pure nutrients from eating them raw.
Roasted Red Pepper Hummus Ingredients: 2- 15oz. cans of chickpeas 1/4 cup Italian parsley, washed and dried Zest and juice of 1/2 a lemon 4 Tbsp. tahini 2 Tbsp. olive oil 1/4 cup water 1 1/2 tsp. cumin 1 large garlic clove 1/2 tsp. salt 1/3 cup roasted red peppers