November 27, 2024November 27, 2024 by betsy

Roasted Brussels Sprouts and Butternut Squash Salad with Orange-Maple Vinaigrette (vegan & plant-based)

Vegan Roasted Brussels Sprouts and Butternut Squash Salad with Orange-Maple Vinaigrette

Yield: 4 to 6 servings

Best. Thanksgiving. Salad. Ever.

Here, I combined most of my favorite seasonal ingredients into one scrumptious salad that happens to be low fat–with no added oil–and oh-so-low calorie.

12 ounces shaved Brussels sprouts
12 ounces diced butternut squash
1/4 cup dried cherries
1/4 cup pecan haves, roasted for 5 minutes at 350 degrees or until lightly toasted
Sea salt and freshly ground black pepper
Juice of 1 large orange
2 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons maple syrup

Prrheat oven to 450 degrees. Spread brussels sprouts and butternut squash on a large rimmed baking sheet and roast for about 20 to 25 minutes or until slightly caramelized. Place in a large bowl, add dried cherries and pecan halves, and season with salt and pepper. Whisk together orange juice, vinegars, and maple syrup, drizzle over salad, and toss gently to coat. Refrigerate until serving time if necessary. Best served slightly warm or at room temperature.

Happy Thanksgiving!

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

January 4, 2019 by betsy

Vegan Butternut Squash, Brussels, Cauliflower, and Onion with Cointreau-Maple-Balsamic Vinaigrette

This was a favorite dish at our Friendsgiving this year…but it is too special–and easy–for a once-a-year feast. Celebrate often!

Approximately 6 cups roasted vegetables (Roast on a rimmed baking sheet, two to four vegetables at a time, tossed with a very small amount of olive oil and sea salt at 425 degrees for approximately 20 minutes, stirring halfway through–be sure vegetables are in one layer–and cool completely.)

2 tablespoons Cointreau

2 tablespoons maple syrup

2 tablespoons balsamic vinegar

1 large clove garlic, minced

1/4 cup dried cherries

1/4 cup pecan halves, toasted at 350 degrees for 5 minutes

Place all vegetables in a large bowl. Whisk together Cointreau, maple syrup, balsamic vinegar, and minced garlic in a small cup. Drizzle over vegetables, add dried cherries and toasted pecans, toss well, and serve immediately. You may roast and cool the vegetables a few hours or a day in advance. Cover and refrigerate until ready to use. Add dressing, dried cherries, and toasted pecans just before serving.

November 17, 2018November 17, 2018 by betsy

Vegan Sage and Vegetable Stuffing
with Dates and Toasted Almonds
a low-calorie sensation!

Yield: 8 servings

I will put my new Vegan Sage and Vegetable Stuffing with Dates and Toasted Almonds up against ANY stuffing, vegan or not. Plus it is low calorie with no added oil. Happy Thanksgiving!

Preheat oven to 350 degrees. Oil an 8 or 9-inch casserole dish. Simmer 1/2 large yellow onion and 16 ounces riced cauliflower, broccoli, and carrot in 2 cups vegetable stock with 1 bay leaf, 1 tablespoon rubbed sage, 1 teaspoon dried tarragon, and 1 teaspoon powdered rosemary until most of moisture is evaporated. Sprinkle with 2 tablespoons cornstarch and stir to combine. Turn off heat. Remove bay leaf and stirrin 1/4 cup my Blooming Platter Mayo (think slightly tangy white sauce at only 10 calories per tablespoon), 6 ounces toasted bread cubes, 2 tablespoons chopped dates and 1/4 cup toasted slivered almonds. Spoon into greased casserole dish, and bake 20 minutes. Serve garnished with fresh sage sprigs.

Note: I love a lot of herbs, but you might start with a smaller amount and adjust to suit your taste.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn