Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash

 

Serves 4

 

Ingredients

2 cups Ouinoa, cooked
2 Tablespoons fresh parsley, minced
1 teaspoon Extra Virgin Olive oil
3 cloves garlic, minced
2 medium acorn squash, halved and seeded
1 can (15 oz), Black Eyed Peas, rinsed and drained
1/4 cup organic sunflower seeds, dry, pan roasted
1/4 cup red bell pepper, finely diced
1/4 cup celery, finely diced
2 teaspoons lemon juice, freshly squeezed
2 teaspoons Wheat-free Soy sauce
1 Tablespoon Safflower Oil, for oiling the squash skin

 

Directions

Preheat oven to 350°. Mix together, in a medium bowl, the quinoa, parsley, garlic, black eyed peas, sunflower seeds, red pepper, celery, lemon juice and soy sauce. Lightly oil the squash skin, with Safflower Oil, to prevent splitting. Stuff each squash half with the quinoa stuffing. Sprinkle 1/2 teaspoon lemon juice over each stuffed squash. Place on a baking sheet, cover with foil and bake for 45 minutes or until the squash is tender.

The squash may be steamed for 45 minutes instead of baking.

 

Pdf of recipe can be found here

 

Quinoa Stuffed Acorn Squash

White Beans with Tofu and Escarole

White Beans with Tofu and Escarole

 

2 tablespoons olive oil, divided

1 small leek (washed well), sliced

3 cups chopped escarole

1 small red bell pepper, diced

6 large cloves garlic, minced, divided

½ teaspoon crushed red pepper flakes

1 tablespoon minced fresh rosemary

4 ounces firm tofu, cut into ½” cubes

2 cups Great Northern or other white beans, rinsed and drained

½ cup grated Asiago or other sharp cheese (optional) 

 

In a large skillet, heat 1 tablespoon olive oil and sauté leek until just tender, 3-4 minutes.  Add escarole and bell pepper; stir to coat with oil.  Add 4 cloves garlic (minced), red pepper flakes, and rosemary.  Reduce heat, cover, and cook for about 5 minutes, stirring frequently, until just tender. 

While escarole is cooking, heat remaining 1 tablespoon oil in a small saucepan and sauté shrimp with remaining garlic for 2-3 minutes, until opaque and cooked through. 

Gently stir beans into escarole mixture and heat through, about 2 minutes.  Season with salt and pepper.  Divide among serving plates and top each with 4 shrimp.  Sprinkle with cheese and serve. 

pdf of recipe can be found here

Quinoa Stuffed Acorn Squash

Lentil, Mushroom, and Spinach Stew

Lentil, Mushroom, and Spinach Stew 

 

1 tablespoon olive oil

1 small yellow onion, cut in large dice

2 medium carrots, cut in large dice

1 medium celery stalk, cut in large dice

1-1/2 cups sliced cremini or Portobello mushrooms

1 cup flat brown lentils, rinsed

7-8 cups low-sodium vegetable broth

1 bay leaf

½ teaspoon dried rosemary, crushed

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon crushed red pepper flakes

3 medium cloves garlic, minced

4 cups (packed) baby spinach leaves

   Sherry or sherry vinegar (optional)

 

 

In a medium soup pot, heat olive oil and sauté onion, carrots, celery, and mushrooms until onions are just tender, 3-5 minutes.  Stir in lentils.  Add 7 cups broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic.  Bring to a boil, reduce heat, and cook on medium, covered, for about 20 minutes, until lentils are tender. 

Remove bay leaf.  Puree half of the mixture and return to pot.  If desired, add remaining 1 cup stock to reach desired consistency.  Stir in  baby spinach leaves and cook for 1 minute.  Season with salt and pepper.  Top each serving with a spoonful of sherry or sherry vinegar, if desired.

pdf of recipe can be found here

Quinoa Stuffed Acorn Squash

Moroccan Eggplant with Garbanzo Beans

Moroccan Eggplant with Garbanzo Beans

 

Prep and Cook Time: 35 minutes

 

Ingredients:

1 large onion, cut in half and sliced thin

5 medium cloves garlic, pressed

1 medium red bell pepper, cut in 1-inch squares

1 medium eggplant, cut into 1-inch pieces

pinch of red pepper flakes

2 tsp turmeric

½ tsp garam masala

1 15 oz can garbanzo beans

1 15 oz can lentils, drained

1/2 cup tomato sauce

1-1/4 cups + 1 TBS vegetable broth

1/2 cup raisins

1 TBS chopped fresh cilantro

salt and black pepper to taste

Directions:

Slice onion and press garlic.

Heat 1 TBS broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes, stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. This is our Stovetop Braising cooking method.

Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Top with chopped cilantro.

Serves 4

 

Pdf of recipe can be found here

 

 

Quinoa Stuffed Acorn Squash

Chia-crusted Tofu with Cauliflower Mash

Chia-crusted Tofu with Cauliflower Mash

 

1 12-ounce package extra-firm tofu (not silken), drained

2 10-ounce bags frozen cauliflower florets (or 1 LARGE head cauliflower, cut up)

1/3 cup coconut milk

1 tsp. chopped garlic

2 tbs. butter

1 tsp. fresh thyme leaves, or ½ tsp. dried

1 tsp. salt, divided

½ tsp. black pepper, divided

3 tbs. chia seeds

1/8 tsp. cayenne pepper

Zest of 1 lime

1 tbs. toasted sesame oil

2 tsp. coconut oil

 

Rinse tofu under cold water and slice in half lengthwise.  Wrap in a double layer of paper towels and place on a plate.  Place a heavy plate on top and let sit at least 15 minutes to press out excess water. 

Meanwhile, steam cauliflower according to package directions – or steam fresh cauliflower until just tender.  Using a food processor or potato masher, mash cauliflower with a little coconut milk, garlic, butter, thyme, ¼ tsp. pepper until smooth.  Cover to keep warm. 

On a plate, mix chia seeds, cayenne, lime zest, and remaining salt and pepper.  Slice tofu pieces crosswise to yield 4 blocks.  Brush each side with sesame oil.  Press each side of tofu into chia mixture to coat thoroughly. 

Heat coconut oil in a skillet over medium heat.  Sear tofu blocks until crisp and golden brown, about 5 minutes on each side. 

Serve at once with cauliflower mash. 

Serves 4

pdf of recipe can be found here

Quinoa Stuffed Acorn Squash

INDIAN-STYLE LENTILS

INDIAN-STYLE LENTILS

 

Prep and Cook Time: 20 minutes

1 medium size onion, diced

2 cloves garlic, minced

1 tsp ginger

1/2 tsp turmeric

1/2 tsp salt

1 cup canned cooked tomatoes

2 cups canned lentils

1 cup frozen spinach  (or 2 cups fresh, chopped spinach)

 

Dice onions and mince garlic

Sauté onion for 3 minutes.

Add garlic, ginger, turmeric, salt, tomatoes and lentils

Simmer covered for 5-7 minutes.

Add 1 cup frozen spinach and continue simmering for 2 more minutes

Serve over brown rice.

Serves 2

pdf of recipe can be found here