![]() ![]() Add nutritional yeast, chipotle adobo, maple syrup salt and pepper. Set aside.įor the chipotle aioli, blend cashews with fresh cold water until desired consistency is reached. While squash is roasting, in a large bowl combine beans, rice, lentils mushrooms, wild rice, 1/2 of the cilantro, bell pepper, shallot, lime juice, spices and adobo sauce. Roast until the inside is fork tender, 30-45 minutes. Line 1-2 sheet trays with foil, depending on the size of the squash.Īdd the cleaned squash, to the baking trays and drizzle oil, salt and pepper over top. Taste as you go to adjust seasoning so you don't overdo it and HAVE FUN in the kitchen!?" When I look at my available ingredients, I kept thinking Mexican and went with it. I had always planned to stuff the squash, but was originally thinking of doing a traditional thing with dried cherries and almonds. If you like each component individually, there is a good chance they will be great combined. When you have unused grains, beans, pulses, and other odds and ends, the sky is the limit- don't be scared to take some risks and combine ingredients and flavors you normally may not. High in protein and fiber, these (or some similar version) will go on repeat. These were crazy delicious and nutritious and I'm definitely making them again!. Most of these ingredients were leftovers or bits from the crisper I needed to use up. I topped them with a vegan chipotle aioli (leftover from some take-out the day before?), avocado and micro greens. Assorted acorn squash, from my CSA, roasted and filled with lentils, black beans, brown basmati and wild rice, red pepper, sautéed shallot and maitake, vegan chèvre style cheese, pumpkin seeds, guajillo adobo from (totally worth checking out- really, really, good), lots of fresh cilantro and flaky sea salt and pepper. ![]() Wishing we still had some leftover for dinner this eve. "Yummy Stuffed Squash (think burrito, but not). ![]()
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