O man, I love me some recipe for baked butternut squash with maple syrup. This is absolute perfect Fall/Winter meal. It’s sweet, delicious and so cozy. A great side to any meal.
The one annoying thing about making any type of squash recipes is that they are so difficult to peel! The fabulous thing is about baking the squash is that it becomes oh so easy to peel, it scrapes off so easily! Plus, baking squash tastes amazing! It’s a win win. 🙂
I ended up eating one half of the butternut squash as soon as I made it (:)) and used the second half for butternut squash soup.
Best.
Meal.
Ever.
🙂
Feel free to use this recipe as a base and then go nuts! I’m sure there are so many other variations that would go delicious with a recipe for baked butternut squash with maple syrup. I’m thinking pecans, walnuts, chilli, coconut and the list goes on and on!
Ingredients for Recipe for Baked Butternut Squash with Maple Syrup
1 butternut squash
4 tbsp olive oil
2-4 tbsp maple syrup
1 tbsp thyme
1 tbsp rosemary
Directions for Recipe for Baked Butternut Squash with Maple Syrup
Preheat oven to 350
Cut butternut squash lengthwise and remove seeds with spoon (you can roast these as well!)
Drizzle maple syrup (as much as you desire), olive oil and sprinkle the spices
Bake for about 1.5 hours or until the squash is soft enough that your forks pokes through it easily
Remove from oven and let cool
Remove skin or scoop out the squash and serve as you wish! (You could leave it as it, it looks pretty in the shape, and have people scoop out their squash as they life. Or, you can remove the skins and cut the squash into pieces.)
A turkey stuffing without bread recipes….a challenging task.
I was looking for turkey (actually Tofurky 😉 ) Thanksgiving stuffing without bread recipes, and one that was preferably grain free, dairy free and, as a bonus, vegan. This criteria was not very easy to find. There are a number of grain free thanksgiving stuffing out there but most of them call for meat. I guess this makes sense if you are stuffing a turkey. I was not stuffing turkey though, and wanted both a grain free and vegan option. See the results for my turkey stuffing without bread recipes below. Let me know what you think and if you find any others! The first list is vegan, whereas the second list contains egg/dairy. I provide substitutions though to make all recipes vegan.
I’ve indicated whether the recipes are the following:
✓ Gluten free
✓ Grain free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free
✓ Raw
✓ Nightshade free
If you don’t see a certain condition noted, you can assume that it doesn’t fulfill it’s criteria.
Turkey Stuffing Without Bread Recipes Vegan with…
Why this makes the cut: I’m a sucker for cauliflower rice, you get rice without the grain. 🙂 Complete with veggies, “rice” and pecans, this makes for a delicious holiday recipe.Â
Note:Â calls for eggs, butter & chicken stock, to make veggie/vegan replace the following with:
1 egg –> 1 tablespoon ground chia + 3 tablespoons water
butter –> vegan butter
chicken stock –> veggie broth
Why this makes the cut: Similar to the recipe above, this grain free stuffing is sweetened with honey and cranberries. It’s perfect for those who like dessert with dinner. 🙂Â
Who would have thought that there would be so many variations for basic vegan mashed potatoes? Oh, but there is! I searched far and wide and came up with the following delicious recipes for basic vegan mashed potatoes. All the recipes have fewer than 10 ingredients (woohoo!) and are made with whole foods. I’ve separated the recipes from those of the traditional style of mashed potatoes (i.e. mostly potatoes) from those with a fun twist (see below for recipes with cauliflower and navy beans).
I’ve indicated whether the recipes are the following:
✓ Gluten free
✓ Grain free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free
If you don’t see a certain condition noted, you can assume that it doesn’t fulfill it’s criteria. None of the recipes are raw and, as the name suggests, none of them are nightshade free as they all require potatoes. (I usually indicate on my posts whether recipes are raw and nightshade free).
Why this makes the cut: Disclaimer: this my creation. 🙂 I wanted mashed potatoes and I had almond milk. I couldn’t find a vegan mashed potato recipe that called for almond milk so I created one myself. It was really yummy! See how to veganize this recipe with the instructions above.Â
Why this makes the cut:Â I love that the main ingredients in these mashed potatoes are eggplant, cauliflower and cashews! It sounds absolutely delectable!Â
I call this one the best vegan gravy ever recipe. Why “the best gravy recipe ever”, you ask? I searched for the cleanest vegan gravy recipes online that IÂ came across many on different blogs. I picked out the ones that were (mostly) made from whole foods, with ingredients you would likely find in your pantry. I also curated the recipes based on some dietary restrictions.
I’ve indicated whether the recipes are the following:
✓ Gluten free
✓ Grain free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free
✓ Raw
✓ Nightshade free
If you don’t see a certain condition noted, you can assume that it doesn’t fulfill it’s criteria.
I’ve separated the vegan gravy recipes between those recipes that use mushrooms and those that don’t (some people love mushrooms while others don’t 🙂 ) . Do let me know what you think of my list and what improvements can be made. 🙂
The mung bean salad indian style is so delicious and super quick. The perfect weekday meal with such few ingredients. I’m always looking for fast protein packed meals that are yummy. I basically used the same ingredients for my Quinoa Salad with Cilantro, Tomato, & Cucumber but with an indian twist.
I made this one with mung beans but feel free to use the beans of your choice. I try to use dry beans over canned beans when possible (for the advantages of using dried beans over canned beans see Dry Beans Vs. Canned Beans). The problem with using dry beans though is the soak time. Dry beans usually require 8-12 hours of soak time. I can sometimes bypass at least some of the soak time by using my pressure cooker. I often opt for mung beans as they require less soak time and they better for the tummy (see here for more info). Make sure to not overcook the beans, as even a few minutes too long will cause them to go mushy.
Mung Bean Salad Indian Style | happygut.caMung Bean Salad Indian Style | happygut.ca
Ingredients for Mung Bean Salad Indian Style
2 cups dry mung beans (or another type of beans, can also use 3 cans of beans)
4 cloves garlic, crushed
half a small red onion or 3 green onions, chopped
1 tomato, chopped
1 cup chopped cucumber
1 avocado, chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
juice from one lemon
1-2 fresh chillies chopped
salt and pepper to taste
Directions for Mung Bean Salad Indian Style
For cooking dry beans: wash beans and soak overnight/8-12 hours (can soak for less time but just know that it will require more cooking time). Place beans in a pot or pressure cooker with 6 cups of water. If using a pressure cooker, cook beans for about 10-15 minutes, checking frequently. If using a regular pot, cook for 40-50 minutes, checking frequently.
Combine cooked or canned beans with the rest of the ingredients.
Vegan mashed potatoes with almond milk, so easy and yummy.
It was last Friday and I was supposed to go out to a friend’s house. I was planning on making a dessert and bring it over but, by the time I got my act together, all the grocery stores were closed. :S
In a slight panic, I opened my fridge and saw that it was pretty empty. Shoot.
But I did have potatoes and leftover gravy from my vegan lentil loaf with mushroom gravy that I had made a couple of days back. Aha! Mashed potatoes anyone? Not as exciting as dessert, I know, but maybe just as delicious?
I didn’t have much (vegan) butter to make a creamy texture so I added some olive oil and almond milk instead. The vegan mashed potatoes  almond milk recipe was born. 🙂
Serves: 6-8
Ingredients for Vegan Mashed Potatoes Almond Milk
3 pounds (about 7-8 medium sized) golden potatoes
4 cloves garlic + 1 tablespoon olive oil
1 tsp salt
1/2 cup almond milk
2 tablespoon vegan butter
2 tablespoon olive oil
1 tablespoon thyme
salt and pepper to taste
Directions for Vegan Mashed Potatoes Almond Milk
Pre-heat oven to 400 degrees.
Place garlic cloves onto a sheet of foil paper and drizzle with the olive oil. Wrap up and bake for about 15-20 minutes.
Place potatoes in a pot and cover with cold water add the salt and bring to a boil. Cook until you can poke them with a fork easily.
Once the potatoes are cooked, remove the skin and add the roasted garlic + the remaining ingredients.
Mash everything and enjoy!
Note: Be VERY careful is using a blender to mash the potatoes, you run the risk of making them glue-like. I know because I have made this mistake in the past. For more tips on how to make mashed potatoes see here.
I’ve tried many gluten free chapati/roti variations and a buckwheat flour chapati works like a charm 🙂 This was a REALLY exciting find! It is a buckwheat roti that actually (okay almost) tastes like a regular chapati! AND super easy to make!
I am blessed to have 2 moms (the one that gave birth to me and my otha motha from another husbanda 🙂 ). Both have been very patient in helping me find traditional atta or wheat roti substitutes. The patience has paid off friends, and you get to reap the benefits! Sound to good to be true?! Try the buckwheat flour chapati for yourself and see 😉
You would basically make this as you make normal chapati with a few variations.
Makes: 6 small buckwheat flour chapatis
Ingredients for Buckwheat Flour Chapati
1 cup light buckwheat flour (make sure to use light if you can, it’s much easier to use and more tasty)
1 tbsp good quality oil (I use olive)
1/3 – 1/2 cup warm water
pinch of salt
Additional buckwheat flour– for rolling and dusting
Directions for Buckwheat Flour Chapati
1. Mix flour and salt
2. Add oil and mix until completely smooth
3. Add water a little at a time to form a soft dough ball. You’ll need to kneed dough while adding a small amount of water at time. For best results, cover the dough and let it settle for a few minutes.
4. Heat non-stick skillet or tava over medium heat.
5. Form small (about golf size) balls. Dip one ball into the buckwheat flour to coat.
6. Roll the flour with a rolling pin on a flat surface and form the closest to a circle you can 🙂
To avoid having the chapati stick to the service, keep sprinkling the buckwheat flour on the roti/counter surface.
7. Rub off any excess flour from the roti and place it onto the hot skillet/tava. When you see bubbles starting to form in the chapati, flip it (this takes a minute or so). Let it sit for another 10-20 seconds.
8. Place a grill over another stove top over high heat. Move the roti to the grill and let it expand. Flip and let the other side get light brown spots. Remove roti and coat with whatever your heart desires (butter, ghee, olive oil) 🙂
