Cinnamon Roasted Butternut Squash Zig Zags are like the kettle corn of veggies, slightly sweet, hints of cinnamon, and a little salty.
Squash might be the last ingredient you'd think to put in your pasta, but it's surprisingly perfect in this recipe. This dish uses some pretty basic ingredients and lots of colorful veggies.
Butternut squash and chickpea curry aka squash chickpea curry is a rich, creamy and vegan friendly curry which is perfect for the chilli days of autumn and winter season. It’s healthy, warm, full of flavours and utterly delicious. In this wholesome treat preparation, butternut squash cubes are cooked in spicy onion-tomato gravy along with chickpea, coconut milk and some spinach. This comforting delight is mostly served with rice or naan and can even be accompanied with couscous or quinoa. It could be a perfect Christmas recipe vegetarian to complement your dining table.
This simple recipe for roasted butternut squash stuffed with quinoa and veggies is so easy to make, delicious and looks pretty impressive!!!
Enjoy this yummy Butternut Risotto recipe for a romantic date night with your hubbie. It's creamy, cheesy and oh so tasty! You'll love it!
This vegan butternut squash and spinach curry from Simply Gluten Free is perfectly spiced and ideal with a side of rice, yogurt, lime pickle and a few poppadums.
I’m not vegetarian but seriously who can resist this colourful bowls. My love affair with Buddha bowl happened right away when I saw the picture of this vibrant bowl all over the internet. Every time I check my Pinterest and Instagram page new Buddha bowl recipes appear. Orange Grilled Tempe 1 cup orange juice 1 tablespoon freshly grated ginger 2 teaspoons soy sauce 2 teaspoons honey 2 garlic cloves, crushed and chopped 2 red chillies, chopped 1 teaspoon rice vinegar roughly 200g organic tempe or firm tofu Roasted veggies 1/2 cup chopped bell pepper 2 cups chopped butternut squash 3 cups broccoli, large stems removed and chopped 2 tablespoon coconut oil or light olive oil salt and freshly cracked black pepper Buddha Bowl 2 cup cooked brown rice 1/4 cup cooked edamame 2 tablespoon roughly chopped mint leaves Cooking Instruction Orange grilled tempeh: add about 1 tablespoon water to grated ginger, squeeze the grated ginger to extract the juice. Prepare the orange sauce by combining the ginger juice, orange juice, soy sauce, honey, chopped red chillies, and rice vinegar. Reserve half of the marinade to use later as a drizzle. Cut the tempe and tofu into thin bite-sized pieces. Place …
Here’s the recipe for the burger buns I used with the Butternut Squash and Mushroom Burgers. The recipe was again inspired by my lovely new cookbook – Veggie Burgers every Which Way. Th…
Delicious and creative recipes for those who are eating gluten-free, dairy free and/or vegan.
Squash season is in full swing, so is spinach season so here is a simple recipe to make the most of these delicious veggies. It can be eaten as a main or a side dish.
This healthy and light butternut squash and quinoa mason jar salad with arugula is the perfect delicious vegan take away lunch
Butternut Squash Pumpkin Soup, a lighter vegan version of your most favorite sweet and nutty winter squash soup!
Caramelised butternut squash and quinoa burritos are a delicious vegan lunch or dinner - make sure you let the squash caramelise until it's nice and crispy!
This Vegan Butternut Squash Soup is warming, very flavorful and delicious. This is the perfect soup to keep you warm and full this season.
This vegan roasted squash soup is supremely creamy with a touch of sweetness and heat. It's perfect as an elegant first course or a satisfying main dish! love buttercup squash for its rich, sweet flesh and deep orange color, but butternut squash also works great. The soup takes over an hour to make since you have to first roast the squash, but if you roast the squash ahead of time, the soup comes together quickly.
Savor this deliciously creamy squash with the tangy undertones of the pomegranate molasses. Pile on a dollop of the lime sour cream, and you have a rich-layered dish that is balanced for muscle and energy recovery. It really is that good!
Need a light and healthy curry in a hurry? This recipe has both a vegan and non-vegan version and comes together in 45 minutes or less!
A blog about Indian and International cuisine, with simple steps and catchy pictures.
It seems like it was a ‘Burger Tuesday’ in this house this week. At The Green Fair on Sunday I bought the recipe book Veggie Burgers Every which Way and it’s inspired me to experi…