Holiday Stuffed Acorn Squash $18.49 recipe/ $2.31 serving


These beautiful acorn squash halves are rubbed with fragrant spices and stuffed with artichokes, chickpeas, broccoli couscous, pecans, cranberries, and garlic. This elegant vegan entree is perfect for a holiday or dinner party- this recipe serves eight but could easily be doubled.


4 acorn squash ($12.05)

1 can artichoke hearts ($3.99)

1 can chickpeas ($0.33)

1 small head broccoli ($0.75)

1/3 cup pecans, chopped ($0.40)

2 tbsp. dried cranberries ($0.05)

2 tbsp. non-dairy butter ($0.30)

1/2 tsp. sambar masala ($0.08) – you may substitute with the curry powder of your choice

3 cloves of garlic ($0.05)

3 tbsp. vegetable oil ($0.15)

1/2 tsp. basil  ($0.03)

1/2 tsp. red pepper flakes ($0.03)

1/2 tsp. sage ($0.03)

1/2 tsp. tumeric ($0.05)

4 tbsp. almond milk ($0.20)


1. Preheat oven to 400. 

2. Halve squash, rub butter into the flesh of each half and sprinkle evenly with curry powder. Bake on non-stick surface for about 50 minutes. 


3. While squash is baking, puree broccoli florets in a food processor, I call this broccoli couscous because of the texture the broccoli takes on. Chop your garlic and pecans and quarter your artichoke hearts (set artichokes aside for now). 

4. Saute chickpeas, broccoli garlic, pecans and cranberries in vegetable oil. Add in basil, red pepper flakes, sage, and tumeric. Saute for about 10 minutes.  


5. Add in artichoke hearts and almond milk, saute for an additional 5-10 minutes, mix gently but throughly. Set aside when done. 

6. When the squash are nice and tender, remove from the oven and fill each halve with your artichoke mixture. 


Look how lovely these are! Now you can serve them and enjoy- happy holidays!

Autumn Squash Bake – $3.67 recipe/ $0.46 serving


This lovely little casserole is a perfect side dish for a potluck. Layered with zucchini, yellow squash, peppers, and hearty baked tofu, it browns very nicely in the oven and reheats beautifully.


1 yellow squash ($0.30)

1 zucchini ($0.34)

1 orange bell pepper ($0.89)

1 block soft tofu ($1.85)

1 tbsp. vegetable oil ($0.05)

2 tbsp. non-dairy butter ($0.10)

1 tsp. dill ($0.03)

1/2 tsp. cumin ($0.03)

1/2 tsp. coriander ($0.03)

1/2 tsp. onion powder ($0.03)

1/4 tsp. cayenne ($0.02)

freshly ground black pepper to taste

1. Preheat oven to 400 degrees. 

2. Slice squash and zucchini, and dice bell pepper. 


3. Grease dish with oil and layer with zucchini. Set aside, now cook your tofu. 


4. Crumble soft tofu in a pan, add in peppers, herbs, and non-dairy butter. Saute for 10 minutes on high. 

5. Layer sauteed tofu mixture on top of zucchini in casserole dish. Then add another layer of zucchini and yellow squash, reserving enough to make a design on the very top of the casserole. Spread the remaining tofu mixture on top of the squash and zucchini.

6. Now make a pattern with the reserved squash. Drizzle lightly with olive oil and add a few cranks of fresh black pepper. Bake for 30 minutes. 


7. Now serve! Use a slotted spoon as there may be a bit of reserve liquid on the bottom of the casserole. The extra liquid is important, it enables you to easily re-heat the casserole without it drying out.

Holiday Green Bean Casserole


I often make a variation of this around the holidays, and it has come to be one of our favorites. I love it because it really delivers flavor wise, but it doesn’t require a huge amount of minute to minute attention. It’s also a bit of a multipurpose dish; I make it so that there is reserve liquid at the end of cooking, that way when you’re done you can drain the liquid, heat it over low, add a bit of flour, and within a few minutes you have perfect mushroom gravy!


1 lb. green beans

1/3 cup dried cranberries

2/3 cup chopped pecans

10 white mushrooms

1 can corn

1 cup almond milk

1/4 cup nutritional yeast

2 tbsp. non-dairy butter

1 tsp. basil

1 tsp. madras curry powder

1 pinch white pepper

1. Preheat oven to 400 degrees. 

2. Trim beans, slice mushroom caps, chop pecans, and portion other ingredients. 


3. Mix beans, pecans, mushrooms, and cranberries together. Spread in casserole dish and top with non-dairy butter and spices. 

4. Bake for 10 minutes. Mix well, and return to oven for another 10 minutes. 

5. Add in nutritional yeast and a drained can of corn. Mix well, cover with aluminum foil, and return to oven for a final 20 minutes. 


Serve with a slotted spoon! Reserved liquid may easily be turned into mushroom gravy.

Roasted Pepper Spread- $5.26 recipe/ $0.29 serving


I love this creamy roasted vegetable spread, it’s with rich herbs and pecans. This recipe is ideal for a party because the spread can be made hours or even a day earlier. Once you’re ready to serve, just spread it on bread and bake for about 15 minutes. It’s well balanced and savory.


3 orange bell peppers ($3.26)

5 garlic cloves ($0.15)

3 white mushroom caps ($0.20)

2/3 cup pecans ($0.65)

1 tsp. chopped fresh basil ($0.05)

1/2 tsp. lemon juice ($0.03)

1/2 tsp. cumin ($0.03)

1/2 tsp oregano ($0.03)

1 tbsp. tahini ($0.15)

2 tsp. crushed red pepper ($0.06)

1/2 cup nutritional yeast ($0.50)

2 tbsp. olive oil ($0.15)

1. Preheat oven to 400. 

2. Roughly chop mushrooms and peppers. In a small bowl combine with pecans and garlic. Coat in olive oil and put in a small casserole pan. Bake for 30 minutes. 


3. Once your peppers are done baking, let them cool. Once the peppers are no longer steaming, put in the food processor and puree. Add in herbs, nutritional yeast, lemon juice, tahini, and red pepper flakes. Once fully blended, refrigerate for at least one hour. 


4. When you’re ready to serve, just spread vegetable mixture on good French or Italian bread. Heat in the oven on a baking sheet for about 15 minutes at 375 degrees. 


Enjoy! This recipe makes at least 18 slices, I still had some left over after using a whole loaf of Italian bread.