Vegan Stuffed Butternut Squash

This Vegan Stuffed Butternut Squash is a hearty and flavorful dish perfect for Thanksgiving. The combination of quinoa, vegetables, and dried cranberries creates a delightful blend of sweet and savory flavors. Its a nutritious and satisfying option for vegans and non-vegans alike.

Ingredients:

• 2 medium butternut squashes, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup chopped kale
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

Place butternut squash halves, cut side down, on a baking sheet lined with parchment paper

Bake for 30-40 minutes or until tender

In a saucepan, bring vegetable broth to a boil

Add quinoa, reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed

In a skillet, heat olive oil over medium heat

Add onion, garlic, and red bell pepper

Cook until softened, about 5 minutes

Stir in kale, cranberries, pecans, thyme, sage, cooked quinoa, salt, and pepper

Cook for another 3-4 minutes

Scoop out some flesh from the baked squash halves to create a cavity

Fill each squash half with the quinoa stuffing mixture

Bake stuffed squash for an additional 15 minutes

Serve hot

Meyer Lemon Prosciutto Pizza

This pizza combines the bright and slightly sweet flavor of Meyer lemons with the savory richness of prosciutto and smoked mozzarella. Its a perfect balance of flavors for a unique and delightful pizza experience.

Ingredients:

• 1 pizza dough
• 2 tablespoons olive oil
• 1 Meyer lemon, thinly sliced
• 4 slices prosciutto
• 1 1/2 cups smoked mozzarella cheese, shredded
• 1/4 cup fresh basil leaves
• Salt and black pepper to taste

Instructions:

Set your oven to 475F 245C before you start cooking

On a floured surface, roll out the pizza dough into the shape you want

Place the dough that has been rolled out on a pizza stone or a baking sheet that has been lined with parchment paper

Spread the olive oil out over the dough

Put the slices of Meyer lemon on top of the dough

Spread the shredded smoked mozzarella cheese out evenly on top of the lemon slices

Break up the prosciutto and sprinkle it on top of the cheese

A pinch of salt and a lot of black pepper will make it taste great

It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned

Take the pizza out of the oven and give it a minute or two to cool down

Put fresh basil leaves on top of the hot pizza

Cut up your tasty Meyer Lemon Prosciutto Pizza and serve it

Almond Blueberry Vegan Cheesecake

Blueberries add a sweet touch to this vegan cheesecake that is made with almonds and is rich and creamy. Its a tasty dessert that doesnt have any dairy in it.

Ingredients:

• 1 cup almonds, soaked overnight
• 1 cup dates, pitted
• 1 cup cashews, soaked for at least 4 hours
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 cup blueberries, fresh or frozen
• 2 tbsp lemon juice
• 1/4 cup agave syrup

Instructions:

In a food processor, blend soaked almonds and dates until a sticky dough forms

Press the almond-date mixture evenly onto the bottom of a lined cake pan to form the crust

In a blender, combine soaked cashews, melted coconut oil, maple syrup, almond milk, and vanilla extract

Blend until smooth and creamy

Pour half of the cashew mixture over the crust

Add blueberries and lemon juice to the remaining cashew mixture in the blender

Blend until smooth

Pour the blueberry cashew mixture over the first layer in the cake pan

Drizzle agave syrup over the top in a decorative pattern

Place the cheesecake in the freezer to set for at least 4 hours or until firm

Once set, remove from the freezer, slice, and serve

Enjoy the creamy goodness of this almond blueberry vegan cheesecake

10 Minute Spicy Vegan Stir-Fry

A quick and flavorful vegan stir-fry thats bursting with spicy goodness. Perfect for busy weeknights when you want something delicious and nutritious in a hurry.

Ingredients:

• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup snap peas
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tbsp maple syrup
• 2 cups cooked rice
• 2 green onions, sliced for garnish

Instructions:

Warm up the sesame oil in a big pan over medium-high heat

Grate the ginger and mince the garlic

Saut for one minute

Stir-fry the broccoli florets, snap peas, and sliced bell pepper for three to four minutes, until the vegetables are soft but still crisp

Soy sauce, Sriracha sauce, and maple syrup should all be mixed together in a small bowl

Add the sauce to the vegetables and mix them well to cover them all

Put the cooked rice in the pan, stir it around, and heat it up for one to two minutes

Add sliced green onions on top and serve hot