Sometimes it’s hard to know exactly how to cook butternut squash. Sure, you can bake it, but what else can a person do? We recently discovered a butternut squash-based taco recipe that is so delicious we’re still salivating over our meal, hours later. The addition of whipped vegan cream cheese with avocado and fresh jalapeno makes this dish a total winner. And it’s so easy to make! The hardest part is cutting the skins off the squash. But persevere with the task, because the end result will be worth it.
Many of us have unpleasant childhood memories of being forced to eat Brussels sprouts. Such a mindset is unfortunate because, cooked properly, this cruciferous vegetable is both tasty and nutritious. Many chefs are beginning to appreciate the flavor of the oft-maligned Brussels sprout, so the tide is slowly turning in its favor. Our delicious vegan, gluten-free recipe utilizes dried cranberries, orange zest and toasted hazelnuts to create a taste sensation. You’ll be proud to showcase this offering on your Thanksgiving table. It’s crunchy yet tender, with a hint of sweetness, and packed full of vitamins. The hazelnuts add a bit of protein to our elegant side dish. Yum!
This colorful dish is so filling and flavorful, you won’t believe it’s both vegan and gluten-free! We last ate spaghetti squash a long time ago, so we’d forgotten how magically pasta-like it is. Topped with a hearty, amazing slaw made from red cabbage and black beans, then crowned with homemade salsa verde, this meal is truly a winner.
This delicious butternut squash soup is easy to make, vegan, and can be made vegan AIP friendly!