Stuffed Butternut Squash | by Life Tastes Good is a meatless meal packed full of fresh flavors inspired by Mexican cuisine. This recipe comes in a handy bowl you can eat too! #LTGrecipes *To make it vegan sub butter for your fav cooking oil, cheddar cheese for a non-dairy alternative (have you tried the Angel Food Cheddar?! So yum) or simply add nutritional yeast ;) xxx
Sub the parm for Nutritional Yeast and we have a winner for this weeks dinner! 'NYT Cooking: The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30%...'
Saving this for a day I feel super ambitious. Today is not that day. Hand rolling pasta? Maybe next weeks grocery list.. 'With this spinach pici pasta recipe you can have fresh, homemade vegan pasta without a pasta maker! Pici is easy to make, egg-free, hand-rolled pasta from Tuscany that will take you back to your Play-Doh days. Here I’ve added spinach to my pici for some colour, flavour and extra iron and served it with sweet roasted Mediterranean vegetables and pesto.'
Shopping for this tomorrow! 'This spicy vegan potato curry is full on with flavour and easy to make with pantry staples. Fried potatoes are simmered in a spicy and savory tomato-cashew sauce infused with delicious, aromatic Indian spices. You’ll be surprised by how tasty the humble potato can be!'
Vegetarian Butternut Squash Chipotle Chili with Avocado