Stuffed Acorn Squash with Kale and Legumes

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4

Ingredients:

  • 2 medium acorn squash, halved down the middle, seeds removed
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • Olive oil cooking spray
    • 3 teaspoons olive oil, divided
    • 2 cups of cooked lentils or beans for more plant power
    • 1 large leek, white and light green parts only, halved and sliced
    • 2 cloves garlic, finely chopped
    • 4 cups tightly packed torn kale
    • 1/3 cup vegetable or bone broth
    • 1/4 cup chopped walnuts
    • 2 tablespoons grated fresh Parmesan
    • 2 tablespoons panko breadcrumbs

Instructions:

Heat oven to 375°.

  1. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray.
  2. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes.
  3. Remove from oven; flip squash and set aside.
  4. To skillet, add 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic, cook, 1 minute.
  5. Add kale and toss; add broth.
  6. Cover and cook until kale is tender, 5 minutes; stir in legumes.
  7. Divide filling among squash.
  8. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls
  9. Broil until tops are golden

Week 7 2019

Plant Power vs Animal Power

Quinoa Salad

Prep Time: 5 minutes

Total Time: 35 minutes

Servings: 4

Ingredients:

  • ¾ cup uncooked quinoa or millet
  • 1 ½ cups water
  • 2 cups shredded purple cabbage
  • 1 cup grated carrot
  • 1 cup thinly sliced snow peas or sugar snap peas
  • ½ cup chopped cilantro
  • ¼ cup thinly sliced green onion
  • ¼ cup chopped roasted and salted peanuts, for garnish

Peanut sauce

  • ¼ cup smooth peanut butter
  • 3 tablespoons reduced-sodium tamari or soy sauce
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 teaspoon grated fresh ginger
  • ½ lime, juiced (about 1 ½ tablespoons)
  • Pinch of red pepper flakes

Instructions:

  1. Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
  2. Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
  3. In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.

Week 7 2016&2017&2018&2019

Plant Power vs Animal Power

Beet Brownies

Cook time:

Prep Time:

Total Time:

Servings:

Ingredients

  • 8 ounces boiled and peeled beets about 2 medium beets
  • 2 sticks unsalted butter plus more for buttering parchment paper
  • 8 ounces dark chocolate chopped or chips
  • 1¼ cups garbanzo bean flour flour 
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup golden brown sugar packed

Instructions

  1. Quarter beets and transfer to food processor; process until pureed, scraping the sides down twice. 1cup
  2. Preheat oven to 350°F.
  3. Line a 9-inch by 9-inch brownie pan with parchment paper or grease pan generously.
  4. Cut sticks of butter into tablespoon size chunks and place in a heavy saucepan. Add chopped chocolate and cook over low heat, stirring constantly until mixture melts and is smooth. Remove the pan from heat and set aside to cool.
  5. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  6. In the bowl of a stand mixer fitted with the paddle attachment, gently mix the eggs for about 30 seconds. Add vanilla and brown sugar; mix on medium-high until light and airy, about 2 minutes. Reduce speed and add beet puree and then slowly add chocolate mixture; mix just until combined. Add flour mixture and again, mix just until combined. Pour batter into prepared pan and smooth top with a rubber spatula.
  7. Bake 25 to 30 minutes, until a knife inserted into the center comes out with just a few moist crumbs sticking to it. Allow brownies to cool for 5 minutes then transfer with parchment to cooling rack.
  8. Cut and serve warm, at room temperature, or straight from the refrigerator