Monday, February 15, 2016

Meatless Monday Recipes by Chef YaYa

Tropical Smoothie (with natural sweeteners) 
Key lime
Spring water
Blend, serve and enjoy!
Join the Meatless Monday Movement

Vegan Cookie Treat

Stuffed Butternut Squash
Cut the squash in half and removed the guts. Brush with grapeseed oil and sprinkle with sea salt and bake in 400 degree oven for 40-45 mins.
Meanwhile, cook quinoa. (I always cook mine in homemade veg stock and add salt to the water to flavor)
Then sauté half an onion in grapeseed oil and then fry until it becomes translucent, add 12-15 pitted olives, chopped up, shredded kale, and a chopped up apple. Season with sea salt and a pinch of allspice and sauté until the kale starts to wilt. Turn off the heat and let sit until the quinoa is ready.
Once the quinoa is cooked, add the pan mixture and some Key lime juice. You can add pine nuts here for a crunchy texture or even the squash seeds you can bake alongside the squash. (I added hemp seeds).
Once the squash is cooked pile the stuffing mixture on top of the squash and serve hot!
No need to peel the squash, you can spoon it out of its peel as you eat!!

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