Inspired by a visit to my cousin's home out towards Asheville where we enjoyed some gorgeous Fall weather and did some hiking over in Flat Rock. We made a butternut squash risotto and I decided to take the recipe and make a vegan pumpkin risotto that was so delicious! You can easily use either the squash or the pumpkin. It's all about what you have in the house.

What You Will Need

2 tbs extra virgin olive oil

1 yellow or white onion, diced

1/4 tsp salt and pepper

2 cloves of garlic, minced

1 tsp fresh thyme, chopped

1 1/2 cups brown rice

7 cups of veggie broth, warmed

1 tbs coconut oil

1/2 cup of nutritional yeast

1 1/2 cups of cooked pumpkin or butternut squash, warmed

3 tbs fresh chopped flat-leaf parsley

What You Need To Do

• In a medium/large saucepan on medium, heat the olive oil.
• Add the onion and cook until it starts to become translucent.
• Add the garlic, thyme, salt, and pepper and stir together.
• Add the rice and stir together completely.
• Add 1 cup of the warmed veggie...

Last week I had all these peppers in my fridge and I kept seeing and hearing all about stuffed peppers over and over again. I figured It's a sign, I'm going to make them this week. 

I used to love the flavor of sausage in stuffed peppers so I decided to add some vegan sausage to the mix. To me, this is what made these so yummy. I decided not to add cheese because I wanted to limit the number of processed ingredients in the recipe. If you wanted to you could add some plant-based cheese but I do add some nutritional yeast to get that cheesy flavor.

This Is What You Will Need

4 peppers with the tops cut off and seeds and ribs removed. Dice the tops and add with onions.

1 medium onion diced

4 cloves of garlic minced

1/2 cup of mushrooms diced

1 1/2 cups of cooked brown rice

1/2 cup Veggie broth, could use water.

1/2 cup of nutritional yeast

1 Tbsp. olive oil

28 oz. diced tomatoes

1/2 tsp. of garlic powder

1/2 tsp. onion powder

3 Vegan sausages diced

1tsp dried basil

Salt to...

I have a bunch of acorn squash from my CSA (Community Supported Agriculture) For Thanksgiving I'm going to be making a big casserole dish of these! Pretty easy to prepare and I think they taste better as they cool and become closer to room temps. This makes your planning easy if you have an oven full of stuff cooking.

Years back I used to make two Thanksgiving dinners to make the whole family happy. No more of that going on here. All plant-based stuff now. 

I hope you enjoy and have a great Holiday!

PREHEAT OVER TO 375

WHAT'S NEEDED:

Two acorn squash ends cut off, seeds removed, and then cut in half to make four circles.

FILLING:

1 tablespoon of extra virgin olive oil

1 med onion

1 pepper any color

2 cloves of garlic

1 can of diced tomatoes

Dash of liquid smoke(optional)

1 tablespoon of chili powder

½ cup of vegan sausage crumbles (also optional)

½ cup of vegan cheese

2 cups of cooked brown rice(cook in veggie stock)

Heat olive oil...