Slathered in miso gravy and accompanied with a raw cranberry grapefruit relish, this dish explodes with all of the flavours of a traditional Christmas feast! It can be assembled a day in advance and warms perfectly as leftovers. Partially baked squash is hollowed slightly before being filled with a brazil nut paste and chard wrapped tempeh stuffing.
Butternut Squash Hummus with Roasted Garlic and Crispy Sage
This golden (bean free) hummus is rich and creamy with butternut squash, tahini, roasted garlic and sage scented olive oil. Serve it with your favourite crackers, flatbread or […]
Turmeric Ginger Coconut Squash Porridge
Looking for a hot, grain-free, stick to your ribs breakfast cereal? I mashed baked butternut squash with coconut milk, ginger, turmeric, a pinch of black pepper and a […]
Tacos with Chili Lime Roasted Squash, Guajillo Chili Cashew Cream and Quick Pickled Onions
Need I say more? We had these twice this week because they were so delicious! We also needed to use up the excess pickled red onions which […]