Zucchini Boats

Ingredients: 4 large zucchini – washed ¼ c. finely chopped vegan mozzarella cheese (if preferred, you could omit the “cheese” option if not preferred) 2 T. bread crumbs 16 cherry tomatoes 2 cloves garlic, finely chopped Fresh chopped basil Salt and pepper to taste Directions: Preheat the oven to 350 degrees. Slice the zucchini vertically […]

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Quinoa-Stuffed Delicata Squash

Ingredients: 2 delicata squash, cut in half length-wise, seeds removed 1 teaspoon maple syrup 3 cups water 1 ½ cups quinoa 5 oz. baby arugula (I’ve also used spinach) 1/3 cup dried figs, chopped 1/3 cup dried currants (optional) 1/3 cup dates, pitted and chopped ½ cup pumpkin seeds, roasted ½ teaspoon salt Fresh ground […]

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Ingredients: 4 pound spaghetti squash, halved lengthwise and seeds scraped 3 oz. baby spinach 1/3 cup pitted black olives, chopped 1 tablespoon capers, chopped ½ cup almonds, chopped 1/3 cup fresh parsley, chopped roughly Sea salt + pepper Procedure: Bring a large pot of water to a bowl. Add spaghetti squash and cook for 10-12 […]

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Roasted Chickpeas with Grilled Vegetables

The flavors of roasted vegetables and chickpeas come together nicely and the “pop” of flavor at the end from the Sicilian Lemon balsamic vinegar is a great combination. Ingredients: 12 small mushrooms – sliced 2 ripe tomatoes – cut in quarters 1 red bell pepper and 1 yellow pepper, cut in strips 1 red onion […]

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Gremolata

This garnish can be used over quinoa or as a side dish on its own. Its mixture of sweet, sour, bitter and fresh adds an amazing flavor “sensation” wherever it is used. Ingredients: Six Scallions – as fresh as you can find them 2 small lemons – Meyer lemons if you can find them 2 […]

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