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Chef Cindy

Dinner

Quinoa Black Bean Burger Recipe

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Quinoa Black Bean Burger

Most of us are looking for simple, easy & healthy recipes to eat during this very difficult time in our lives. With the Corona Virus hitting America so hard, we could certainly use some comfort food! How about some classic American favorites. Survey after survey showed similar results and guess what was on every list – burgers! So, I decided to create this Black Bean Burger Recipe which turned out to be super delicious and of course, nutritious. It’s also vegan and gluten-free!

Over the next few weeks, I will share re-makes of the TOP 10 American Foods found on most lists – pancakes, mac & cheese, french fries, pizza, chocolate chip cookies, spaghetti & meatballs, donuts, and cheesecake, s’mores and tacos. Since all of us are in the same boat, with limited ingredients, I will try to make them with as few ingredients as possible and easily stocked in a healthy pantry. Check out my post on how to stock a healthy pantry for some suggestions.

How to make Quinoa Black Bean Burgers

The first thing that has to be done is to make the quinoa. Simply follow the directions on the package to make 2 cups of quinoa which should take 15 minutes.

Next, sauté shiitake, onions, garlic and tomato in a pan with coconut oil (or if you prefer, olive oil).

Mix the sauté ingredients with smashed beans & quinoa. Form into patties and place on a parchment lined baking sheet.

Can I freeze the Black Bean Quinoa Burgers?

Yes, you can freeze the Black Bean Quinoa Burgers! Simply, place the baking sheet in the freezer to let the burgers firm up. Take the burgers out (about 2 hours later) and wrap them in the parchment paper. Place the frozen burgers in a plastic bag and lay flat in the freezer. They are good frozen up to 3 months!

Should I bake or to fry Black Bean Quinoa Burgers ?

It is a personal choice on whether to bake or fry the burgers. If you are trying to lighten up on the calories, I would recommend baking them in the oven at 375° for about 20 minutes. Otherwise, place 2 tablespoons of coconut oil in a non-stick fry pan and cook approximately 8 minutes on each side until crispy brown.

  • quinoa black bean mixture
  • formed into patties

While the patties are cooking, prepare the avocado mixture. Place the patties on your favorite bun and enjoy!

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Quinoa Black Bean Burger Recipe

  • Author: Chef Cindy
  • Prep Time: 10 minutes
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 6 Burgers 1x
  • Category: Vegan, Gluten-Free
  • Method: Fry
  • Cuisine: American
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Description

Black Bean Quinoa Burger Recipe is super easy to make, economical, few ingredients and full of flavor. Great to make in large batches and freeze for future use also. 

Scale

Ingredients

2 cups cooked quinoa

1 tablespoon coconut oil

1 oz shiitake mushrooms, chopped

1/2 cup onion, diced small

8 grape tomatoes, quartered

2 garlic cloves, minced

1 15 ounce can black beans

1 egg equivalent with egg replacer (vegan) or 1 egg

1/2  teaspoon salt

1 tablespoon fresh parsley, chopped

2 avocados

1/2 lime, juiced

1/4 teaspoon salt

1 tablespoon cilantro, chopped

2 tablespoons coconut oil

micro-greens or chopped kale

1 roasted red peppers, diced

hot pepper sauce *optional

6 burger buns 

Instructions

  1. Cook quinoa according to directions. Prep all ingredients.
  2. Heat 1 tablespoons coconut oil (med-low) in a fry pan and add shiitake mushrooms. In 5 minutes, add onions & garlic. Add tomato when onions are softened and cook an additional 5 minutes.
  3. Place 2 cups quinoa in a medium bowl and mix in the sauté ingredients. Strain beans & rinse. Mash with a fork and then add to the bowl. Blend in egg, salt, and parsley. 
  4. When thoroughly blended, form 6 patties and place on a parchment lined baking sheet.
  5. Heat 2 tablespoons coconut oil in a non-stick pan, and fry the patties approximately 7 minutes per side or bake at 375° for 20 minutes.
  6. Prepare avocado mixture – halve, scoop, mash and blend in cilantro, lime and salt.
  7. Place burgers on a bun and top with avocado mixture, micro-greens, diced roasted red pepper. Optional: hot sauce.

 

Notes

*I recommended using an ice cream scooper to measure out the patties so they are evenly sized – 2 large scoops per patty

Keywords: black bean quinoa burger, quinoa black bean burger gluten-free, vegan black bean burger recipe

Potato Leek Soup with Crispy Leeks & Chili Pepper Flakes

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Potato Leek Soup with Crispy Leeks & Chili Pepper Flakes

Food = Nourishment = Memories

Although we all know the main purpose of food is for nourishment, there are also many sentiments attached to food which can bring back memories. Sometimes it can remind us of places we’ve traveled to, or a person we ate that particular meal with. Food can also bring comfort, not only because it tastes good, but for the childhood stories attached to it. Potato Leek Soup is one of those dishes that holds a special place in my heart!

When I make potato leek soup, it brings me back to my childhood. My Scottish neighbor, whom my family was very close to, used to make a version of this soup referred to as Cock-a-leekie. It is known as “Scotland’s National Soup” and is made with chicken stock, leeks, assorted vegetables, and barley or rice to thicken it. My neighbor, (a.k.a. “Uncle” Arthur because anyone close to our family instantly became my aunt or uncle), would use instant mashed potatoes to thicken it, and a chunk of butter for extra flavor. It is a “comfort food” memory for me and has influenced my taste buds to replicate over the years.

My version of Potato Leek Soup Recipe is a “wee” bit healthier and vegan, with a special twist of toppings for some extra flavor. I use “real” russet potatoes, vegetable broth and no dairy at all. I always enjoy a little bit of texture so the crispy “fried” leeks on top are a nice addition to the soup. Top it with some store bought chili pepper flakes for a little kick or you can even make your own chili pepper flakes for a special touch!

So whatever your memory or version of potato leek soup is, be creative and enjoy!

How do I make Vegan Potato Leek Soup?

It is quite simple to convert the recipe to a vegan version. Simply substitute butter with olive oil, chicken stock with vegetable broth and dairy with coconut milk.

  • Sauté onions, leeks and garlic in olive oil
  • Add potatoes, broth and herbs
Cook for 30 minutes, then purée
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Potato Leek Soup with Crispy Leeks & Chili Pepper Flakes

  • Author: Chef Cindy
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Cook, Instant Pot
  • Cuisine: Vegan
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Description

Potato Leek Soup is healthy and super easy to make any day of the week. Using coconut milk helps to make it creamy and vegan – no dairy required!

Scale

Ingredients

2 teaspoons olive oil

1/2 large onion (1 cup), diced

2 leeks (1 leek set aside for frying)

1 garlic clove (optional), chopped

5 medium russet potatoes (5 cups) 

 1 teaspoon salt

1 bay leaf

3 sprigs thyme

6 cups vegetable broth

1 teaspoon lemon juice

1 cup coconut milk

3 tablespoons (high heat) grape seed oil

chives, chopped

red chili pepper flakes

 

Instructions

  1. Peel, clean & cube the potatoes. Dice onion. Trim off the root end of the leek and most of the green end. Cut the leek in half lengthwise. remove the outer layer and slice. Rinse well. 
  2. Heat 2 tablespoons olive oil, in a dutch oven or a large pot. Cook onions for 5 minutes, then add leeks and garlic. Cook for an additional 5 minutes. 
  3. Add the potatoes, salt, bay leaf, thyme and vegetable broth. Partially cover and cook for 30 minutes.
  4. While the soup is cooking, cut and fry the leeks – Clean and trim the leek the same as in Step 1. Cut the leek into 3 inch lengthwise strips (cut in 1/2 lengthwise and them into strips). Dry the leeks thoroughly. Heat 3 tablespoons grape seed oil in a small fry pan. Add leeks in small batches, remove with tongs when golden brown and place on paper towels to soak up excess oil. Set the fried leeks aside when done,
  5. When potatoes are done, remove the bay leaf and thyme. Use a hand immersion blender or a mixer to puree the soup. Stir in the lemon juice and coconut milk. Heat on low until desired temperature is reached. Season with salt and pepper to taste.
  6. Ladle into bowls and top with fried leeks and red chili pepper flakes.

Notes

*Cooks in half the time using an Instant Pot 

Keywords: potato leek soup recipe vegan, potato leek soup vegan, healthy potato leek soup

Vegan Split Pea Soup Recipe

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Split Pea Soup is a traditional, hearty winter soup and is usually made with chunks of vegetables and ham for its flavor. No need for ham in this vegan version of Split Pea Soup! Vegan Split Pea Soup gets its delicious savory taste from Thai Green Curry Paste which has ingredients such as curry, green chiles, lemongrass, ginger and turmeric. The curry paste adds a unique kick to the soup without overpowering the peas. You can use store bought or simply make your own Vegan Thai Green Curry Paste where you can adjust the heat according to your taste buds. In addition, I added some frozen petite green peas for more intense pea taste and vibrant green color. The roasted shiitake mushrooms, red potatoes, and chives gave the soup the final touches of taste and texture!

HOW TO MAKE VEGAN SPLIT PEA SOUP

Split Pea Soup is an easy to make, one pot soup! Simply prepare your ingredients – carrots, celery & garlic – sauté it in the pot – add your peas, broth and spices – cook for up to 40 minutes – blend (or not, your choice) and you are ready to enjoy a hot bowl of split pea soup!

I chose to make this in an Instant Pot. The time to cook the soup was reduced in half – just 20 minutes!

While the soup was cooking, I had some extra time on my hands …

so if you’re like me, I have to take my dishes to the next level with some toppings. I almost always have shiitake in my refrigerator so that was a no-brainer. I added some red potatoes and roasted them while the soup was cooking. This adds a great crispy & salty element of taste & texture to the soup. A few chopped chives and wallah … so yummy!!

Vegan Split Pea Soup – get creative with placement of your toppings!
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Vegan Split Pea Soup

  • Author: Chef Cindy
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 2 – 4 servings 1x
  • Category: Soup, Vegan
  • Method: Cook, Instant Pot
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Description

This is a vegan version of Split Pea Soup that is rich in flavor from the ingredients with an added kick from Thai Green Curry Paste. Top with roasted shiitake & potatoes and  chives and you have a delicious & hearty winter soup!

Scale

Ingredients

1 tablespoon olive oil

1/2 onion, diced

4 white/yellow carrots, peeled and sliced

2 celery sticks, sliced 

2 garlic cloves, chopped

1 cup green split peas, rinsed and sorted*

40 ounces vegetable broth

2 bay leafs

3 red potatoes, bite size cubes 

1 package shiitake mushrooms, sliced

1 lemon, juiced

1 cup frozen peas

1/2 teaspoon green curry paste

salt & pepper to taste

Instructions

  1. In a large pot**, add olive oil, carrots, celery, onion, garlic and sauté a few minutes. Add the green split peas, broth and bay leaves. Cook for 40 minutes or until the peas are softened and mushy.
  2. On a parchment lined baking sheet, roast the potatoes and shiitakes at 350° for approximately 20-30 minutes until crispy. 
  3. Cook the frozen green peas in a separate pot if you want to use some as topping. Otherwise, add it to the large pot and cook with the soup. 
  4. Skim the top of the soup, if any buildup. Transfer to a blender and puree.
  5. Transfer back to the pot to heat. Add the curry paste, 1 tablespoon (or  more) of lemon and salt & pepper to taste (if desired).  Ladle into bowls and top with potatoes, shiitakes and chopped chives.

Notes

* Sort thru the peas to make assure there aren’t any pebbles in the batch.

* *Use an Instant Pot to reduce cook time. Heat first 5 ingredients in sauté mode for 5 – 7 minutes. Add the split peas, broth, bay leaves and cook under high pressure for 20 minutes.

Keywords: split pea vegan recipe, vegan split pea soup, vegan split pea soup instant pot,

Eggplant Meatballs over Pasta Recipe

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A stroll down memory lane of making meatballs ….

I can remember as a kid, standing in the kitchen with my mother – mixing, rolling and then frying the meatballs for our big family gatherings. I have vivid memories of digging my hands into a huge bowl, filled with a ground meat mixture. My mother would gradually add in the eggs, breadcrumbs and spices as I was mixing. We would then proceed to roll the meatballs, for what seemed like an eternity at times, before I would reach the bottom of the bowl. As I look back though, we had some of our best conversations while we were rolling meatballs!

We would then proceed to fry them in a big pan. The oil in the pan would splatter all over, especially on me. I would rotate the meatballs with a spoon and carefully plop them into a big pot of homemade tomato sauce. We aren’t Italian, but my mother sure knew how to make a great Italian pasta sauce!

Although I have very fond memories of those times, my taste buds have changed quite a bit over the years. I still enjoy making meatballs, and with my kids, but they are “meatless” meatballs. My favorite being eggplant meatballs.

I first tried eggplant meatballs at a restaurant in NYC (that sadly is no longer around) tossed over roasted spaghetti squash. It was so delicious, that within days I was trying to replicate the recipe at home.

Eggplant Meatballs over Spaghetti Squash

I have made many versions of it, and I will share one of them in this post, but I’m sure that won’t be the last of it, since I’m continually trying to make a different version of a meatball. For some reason, you can’t go wrong if you get the right texture and mix of ingredients and just shape it into a ball. People just seem to love it! So get adventurous and create beyond my recipe and please share if it turns out great!!

Eggplant meatballs fresh out of the oven
Eggplant Meatballs over Pasta with fresh basil
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Eggplant Meatballs over Pasta

  • Author: Cindy
  • Prep Time: 25
  • Cook Time: 55
  • Total Time: 1 hour 20 minutes
  • Yield: 2 – 4 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian, Vegan
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Description

This is a vegan version of meatballs made with eggplant, cannellini beans, breadcrumbs and spices blended together, then baked in an oven.

Scale

Ingredients

1 Italian eggplant – peeled and cubed

1 shallot diced

2 garlic cloves minced

1 tablespoon olive oil

1/2 cup water

1 cup cannellini beans, drained & rinsed

1 tablespoon ground flaxseed mixed with 2 tablespoons water

2 teaspoons salt

1 teaspoon Italian seasoning

1/2 cup plain (or Italian) breadcrumbs

Jar of Marinara Sauce (or homemade)

2 teaspoons vegan parmesan cheese 

Instructions

  1. Prep the eggplant, shallot, garlic and flax seed. 
  2. Heat a non stick pan and add 1 tablespoon olive oil. Add shallot and cook for 5 minutes. Add garlic and eggplant and cook for 10 minutes. Add 1/2 cup water and let cook until soaked through and tender for ten minutes.
  3. Remove from pan (strain if still liquid) and place in food processor. Blend until pureed. Add cannellini beans and pulse until blended well.
  4. Pour mixture into a bowl and add flaxseed, salt, Italian seasoning, 1 teaspoon vegan parmesan cheese, and breadcrumbs. Stir well until blended and firm to form meatballs. If more breadcrumbs are needed, simply add more to firm up the mixture. 
  5. Line a baking sheet with parchment paper and spray with olive oil. Use a small ice cream scooper (approximately 2 tablespoons) to form each meatball and place on baking sheet. When done spray with olive oil for a crisper meatball.
  6. Heat oven to 375° and cook for approximately 30 minutes turning halfway thru.
  7. Remove from oven and place on top of pasta with your favorite marinara sauce and chopped fresh basil. A sprinkle of vegan parmesan cheese is also recommended for a finishing touch.

Notes

Equipment needed: food processor or blender

Keywords: eggplant meatballs, vegan meatballs, vegan eggplant meatballs

Tofu Veggie Stir-Fry

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Tofu Veggie Stir-Fry is an asian inspired dish, that is plated alongside basmati rice. What makes this recipe unique is the addition of a Japanese Sea Vegetable – Arame. Haven’t heard of sea vegetables before … well read on to learn more. This tasty recipe is a great way to start cooking with sea vegetables!

What are Sea Vegetables?

Sea Vegetables are aquatic plants known as algae ( brown, red, green) that grow in the ocean. Arame is is just one of the many species of seaweed used in Asian cuisine. It comes in its dried state as long brown strands, and is reconstituted with water within just a few minutes. Arame is one of my favorites for its sweet, mild flavor. It is very adaptable for many uses and can be added to salads, sautés, soups, and even baked goods.

DYK: Nori, the common wrapper to make sushi, is a sea vegetable!

Is Arame healthy?

Asian countries have touted the many holistic health benefits of sea vegetables. Arame, one of the many sea vegetables, is packed with vitamins and minerals and especially high in iodine, iron, vitamin A, magnesium, calcium. And, it is loaded with phytonutrients and antioxidants!

Where can I buy sea vegetables?

Sea Vegetables can be purchased at most healthy food markets. It is usually located in the Asian section. It is a regularly stocked item at Whole Foods Markets.

Eden brand Sea Vegetables are one of the highest quality in the world, and are hand harvested in pristine, environmentally protected seas. All of Eden Sea Vegetables, except Eden Organic Dulse, come from Japan where they are continuously fed and cleansed by Arctic Currents. They are collected off shorelines that are protected as national natural treasures. 

Eden has 14 different types of sea vegetables: Agar Agar Bars and Agar Agar Flakes; Arame; Hiziki; Kombu also known as kelp; Dulse Flakes and Whole Leaf Dulse; Mekabu Wakame, Wakame and Wakame Flakes; untoasted Nori, toasted Sushi Nori, Toasted Nori Krinkles and Spicy Nori Strips.

One of my concerns years after the Fukushima nuclear disaster in 2011, was the contamination of the waters in the Pacific Ocean. EDEN has assured that all food imported from Japan is multi-radionuclide tested, both in Japan and in the USA, to ensure safety.

Another brand to make note of is Maine Coast Sea Vegetables. They are certified organic, GMO-free and sustainably harvested.

What are White Beech Mushrooms?

I am a mushroom lover so when I saw White Beech Mushrooms in the market, I jumped on getting them. This gourmet east asian mushroom has a firm texture and possess a mildly sweet, nutty taste. If packaged in a cluster format, simply cut off and discard the base of the cluster. It is very versatile and can be used either whole or sliced. If eaten uncooked, Beech Mushrooms have a strong, bitter flavor, but cooking transforms the flavor and makes them more digestible and nutritious.

White Beech or Shiitake Mushrooms add great flavor to this recipe!
Tofu Veggie Stir-Fry ready to be plated!
Tofu Veggie Stir-Fry
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Tofu Veggie Stir-Fry

  • Author: Cindy
  • Prep Time: 15 minutes
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 2 –4 servings 1x
  • Category: Vegan, Dinner
  • Method: Stir-Fry
  • Cuisine: Asian
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Description

Tofu Veggie Stir-Fry is an easy to make asian inspired meal. With the addition of arame, an asian sea vegetable, it is packed with vitamins, nutrients and antioxidants. 

Scale

Ingredients

1 cup Basmati Rice

1 1/2 cups water

1/4 teaspoon salt

1 package tofu

1/4 cup arame

1 shallot

1 red pepper

2 large carrots

1 3.5 ounce package mushrooms (white beech or shiitake)

2 baby bok choy

3 green onions

2 tablespoons olive oil

2 tablespoons shoyu

2 tablespoon Mirin rice cooking wine

1 teaspoon freshly grated ginger

1 cup vegetable broth

1 tablespoon mellow white miso paste

1/4 teaspoon red pepper chili flakes (optional)

2 tablespoons cilantro, chopped

Instructions

  1. Start by preparing the rice first in an Instant Pot (or see package for cooktop directions). Place the rice, water and salt in the Instant Pot. Press the pressure cook button on the panel for Rice, cook 15 minutes, release the steam naturally for 10 minutes, uncover and fluff with a fork. Keep warm with cover on until stir-fry is done.
  2. Place tofu in a strainer with a weighted bowl to release some liquid from the tofu. Place the arame in a measure cup and cover with 1 cup water. 
  3. Prep the ingredients: chop shallot, dice red pepper, slice carrot diagonally, trim ends of mushroom and cut into bite size pieces, slice bok choy crosswise and  slice green onions.
  4. Heat 1 tablespoon olive oil in a non stick pan (or wok). Cook the shallots for 2 minutes, add the red pepper, carrots and cook for 5 – 7 minutes.
  5. Add the mushrooms, bok choy, green onions and cook an additional 7 – 8 minutes. Remove from the pan and place in a covered bowl to keep warm. 
  6. Strain & rinse arame well.
  7. In the same pan, heat 1 tablespoon olive oil and sear the tofu on all sides. Add the shoyu, mirin, ginger and vegetable broth. Heat and remove 2 tablespoons of  broth from pan, stir into a measuring cup with miso to dissolve. Add the vegetables that were set aside and the strained arame. Add miso & broth mixture to pan and stir thoroughly. Optional: Add chili pepper flakes to taste.
  8. Plate side by side in a bowl with rice  (or on top). Top with chopped cilantro and serve.

Keywords: vegan tofu stir fry, bok choy stir fry, vegan bok choy recipe, tofu stir fry rice, arame seaweed recipe

Roasted Acorn Squash Stuffed with Quinoa & Apricots

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Roasted Acorn Squash Stuffed with Quinoa & Apricots

Roasted Acorn Squash Stuffed with Quinoa and Apricots is a delicious sweet & savory vegan recipe. The secret ingredient for the sweetness comes from the apricots – a last minute “add in” that gave the dish its unique flavor. Season with a few savory herbs and a drizzle of cashew cream and you will please every palate – not just the vegans!

When & where to buy acorn squash?

Starting with organic, fresh, locally grown acorn squash is the first step to making this a super healthy meal. The availability for acorn squash usually begins early fall but can be purchased throughout the winter months in most markets. You may have a difficult time finding it organic, deep into the winter season, but it’s still worth buying for all the nutritional benefits.

How healthy is acorn squash?

Acorn squash is rich in nutrients, such as fiber, vitamin C, potassium, and magnesium. Acorn squash may promote overall health and protect against certain chronic conditions like heart disease and type 2 diabetes.

How do I prepare acorn squash?

The hardest thing about preparing acorn squash is cutting it open – just like many other winter squashes. Be sure to have a sharp knife to cut thru without too much of a struggle. It sometimes helps to cook it in the oven for about 10 minutes to soften it up a little. Hold it steady, with a dish towel and cut thru. Then scoop out the seeds and roast!

Acorn Squash halved and seeded
Acorn squash prepped, seasoned and ready to roast
  • Flip over & roast cut side down
  • Remove herbs & stuff
  • Prep apricots & pecans
  • Cook quinoa
  • Stuffing ingredients
Plated with & without garbanzo beans mixed in
Final touch – a drizzle of cashew cream!
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ROASTED ACORN SQUASH STUFFED WITH QUINOA & APRICOTS

  • Author: Cindy
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 – 4 servings 1x
  • Category: Dinner
  • Method: Roasted
  • Cuisine: Vegan
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Description

Quinoa Stuffed Roasted Acorn Squash is a sweet & savory vegan recipe for roasted acorn squash. Topped with cashew cream, it will surely satisfy any palate!

Scale

Ingredients

1/2 cup cashews, soaked overnight in 1 cup water

2 acorn squash, halved

olive oil spray

8 thyme sprigs

4 rosemary sprigs

4 garlic cloves

1 cup dry quinoa

1 3/4 cup water

1 cinnamon stick

2 bay leaves

10 dried apricots

1/4 cup pecans

1 tablespoon fresh parsley, chopped

1/2 tablespoon sage, chopped

1/2 – 1 cup of garbanzo beans

Instructions

 

  1. Preheat oven to 375°
  2. Line a baking sheet with parchment paper. Spray each half with olive oil and season with salt & pepper.
  3. Place separated piles on baking sheet – 2 sprigs of thyme, 1 garlic clove, 1 sprig rosemary – place cut side down of acorn squash over each pile. Place in oven and roast for 25 minutes. 
  4. While acorn squash is roasting, rinse quinoa & toast in a pot, on medium heat, for 3 – 4 minutes. Add  1 3/4 cup of water, 1 cinnamon stick, 1 bay leaf . Reduce heat, cover and cook until water is absorbed. Put aside.
  5. In a food processor, place apricots & pecans and pulse until finely chopped.
  6. Combine quinoa, apricot & pecan mix, fresh parsley & sage. Add salt & pepper to taste. Optional: mix in garbanzo beans.
  7. Take the cooked acorn squash out of the oven. Remove garlic & herbs. Stuff each squash individually and place back in the oven for an additional 10-15 minutes until heated through.
  8. Prepare the cashew cream – drain & rinse the cashews. Place in a blender with 1/4 cup water. Blend until smooth, adding more water if necessary. Optional: Season with salt & pepper to taste.
  9. Plate the squash, drizzle cashew cream and serve.

Keywords: stuffed acorn squash, vegan roasted acorn squash, healthy stuffed acorn squash recipe