PLANTS = HEALTH = PEACE
Welcome to my vegan blog!!
Why Vegan?
Four years ago, my husband and I adopted a whole food plant-based diet. At the time it was solely for health reasons but It quickly became a lifestyle
choice that felt spiritual in the knowing
that our food choices came without suffering of sentient beings. More over, we were making a profound planetary difference every time we sat
down to eat.
A Deeper Connection
Becoming vegan provided me with a massive shift - mentally, emotionally, physically and spiritually. Within weeks I felt more energized, less inflammation (I'm jogging again!) and a strengthened immune system. Moreover, my reverence for all living beings has grown exponentially. I'm just way more AWAKE to the incredible miracle of nature and all she provides in abundance. It's the least I could do to support her in return.
This Land is Our Land
For me eating plants is more than just a way to get healthy, it's a way to profoundly connect with nature and cultivate appreciation for our beautiful planet. A daily rainbow colored plate of fruits, veggies, beans, seeds, grains, herbs, nuts and sprouts is a reminder of how plentiful and supportive our mother earth really is. And a reminder to do what we can to sustain her.
"What do you eat?"
I get asked this all the time and it's honestly one of my favorite questions to answer. What do I eat? Well….
Let's start cooking!
Winter Recipe Offering
Stuffed Acorn Squash
INGREDIENTS
1 cup cashews
2 acorn squash
2 cups cooked wild rice (or any mixed grain)
2 tsp veggie bouillon
3 medium carrots chopped
1/2 cup dried cranberries
1 shallot
1 tsp dried thyme
1 clove garlic
2 tsp white iso paste
2 tsp Savory Fig balsamic vinegar
4 Tbs olive oil
PREPARATION
1. Cook wild rice (or any mixed grain) as directed. preheat oven to 400 degrees. Add cashews to 1 cup hot tap water to a small bowl.
2. Cut the acorn squash in half. Scoop out center and seeds. Rinse the seeds clean. Put seeds aside to air dry. Lay squash yellow side down on a baking sheet. Roast for 30 minutes.
3. Steam or sauté diced carrots. Add cranberries when carrots are almost soft. Cook until carrots are soft. Add 2 tsp veggie bouillon to the cooked wild rice while it's still warm. Add cooked carrots and cranberries mixture to the rice and stir together.
4. Peel and chop the shallots. Place a small skillet over medium heat with 1 tsp olive oil. Add the shallots and thyme with a dash of salt. Cook until shallots are softened 2-3 minutes.
5. Toss the squash seeds in a dash of olive oil and sprinkle with salt and pepper. Add seeds to the baking pan with the squash for the last 10 minutes.
6. Add shallots and thyme mix to a blender along with the cashews and their soaking water. Peel garlic clove and add to the blender along with the white miso paste, the savory fig balsamic vinegar and 2 Tbs olive oil. Blend on high until smooth.
7. Spread some of the creamy cashew sauce on plates and place the roasted squash halves cut side up on top. Stuff the squash with the cranberry wild rice mixture. Drizzle cashew sauce on top. Sprinkle with the toasted squash seeds. Serve.
For more great recipes, try these sites: