Main Dishes

Savory Vegetarian Stuffed Acorn Squash

44
pinchmegood

Healthy Savory vegetarian stuffed acorn squash full of protein, veggies, salty parmesan cheese, topped with tangy pomegranate seeds. Filled with brown rice mushrooms and chickpeas for a good dose of protein. Gluten-free, low fat and oh so good!!!

4
2 Acorn squash
1 tablespoon olive oil
1 tablespoon vegan butter ( or regular butter )
1 cup sliced baby Bella mushrooms
1 cup sliced shitake mushrooms
1/2 cup diced white onion
3 cloves of garlic
1 15 oz can chickpeas ( drained and rinsed )
1/4 cup vegetable stock
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper
1 cup chopped spinach
1 cup cooked brown rice
juice and zest of 1 orange
2 tablespoons shredded parmesan cheese
1/4 cup chopped pistachios
1/4 cup pomegranate seeds
  1. Preheat oven to 375 degrees.
  2. Halve the squash and remove the seeds.
  3. Spray a baking sheet with cooking spray.
  4. Drizzle the inside of the squash halves with olive oil, salt and...
    See the full directions on my site
Nutritions

Calories
475

Sodium
624mg
26% DV

Fat
14g
22% DV

Protein
14g
29% DV

Carbs
72g
24% DV

Fiber
8g
33% DV
@thepeppercook

Sweet, tangy, and of course hot and spicy thanks to chilies and garam masala – no winter would be complete without the making of the ubiquitous Punjabi cauliflower, carrot and turnip pickle! It is the perfect accompaniment to a hot, fresh parantha for breakfast. Try this simplified, easy recipe!

500 grams carrots, cut into 2” long pieces ( preferably red carrots )
500 grams cauliflower, cut into florets ( use stems as well by cutting into 1'' pieces )
500 grams turnips ( cut into half and sliced into quarters )
3.5 liters water ( 14 cups approximately )
50 grams ginger ( roughly chopped )
50 grams garlic, about 25 large cloves ( peeled )
1 cup sugarcane or malt vinegar
1 cup jaggery ( grated about 200g )
3 tablespoons Kashmiri chili powder
2 1/2 tablespoons red chili powder
3 tablespoons black mustard ( freshly ground into powder )
3 tablespoons garam masala
3 tablespoons rock salt
1 cup mustard oil
For bottling: 2 sterilized 1 liter glass bottles:
2 sterilized 1 liter glass bottles
Makes about 1.5 kgs of pickle

Boil water in a large stockpot. When boiling, add cut vegetables, and blanch for 3-4 minutes.

Drain vegetables, pat dry, and allow vegetables to dry on trays preferably in the sun, for 2-3...
See the full directions on my site

Nutritions

Calories
24089

Sodium
53172mg
2215% DV

Fat
117g
181% DV

Protein
1299g
2599% DV

Carbs
5126g
1743% DV

Fiber
1717g
6871% DV

Wedge Salad

18

This classic Wedge Salad recipe is the perfect side dish for your next meal! Crisp iceberg lettuce is topped with blue cheese, bacon, tomatoes and red onion, and then finished with a homemade buttermilk ranch dressing. It's cool, creamy and full of flavor and texture!

For the Dressing:
1 c mayonnaise
1/2 c sour cream
1 t Worcestershire sauce
1/2 t white vinegar
1/4 c chopped fresh parsley
2 T chopped fresh chives
2 t chopped fresh dill
1/4 c buttermilk
For the Salad:
1 small head iceberg lettuce
2 slices cooked and crumbled bacon
1/2 of a small red onion
2 tomatoes
1/2 c crumbled blue cheese
1/4 c chopped fresh parsley
6

PREPARE THE DRESSING:

  1. In a small bowl, whisk together mayonnaise, sour cream, Worcestershire sauce, vinegar, parsley, chives and dill. Add buttermilk until the dressing reaches desired...
    See the full directions on my site
Nutritions

Calories
276

Sodium
675mg
28% DV

Fat
21g
32% DV

Protein
11g
23% DV

Carbs
6g
2% DV

Fiber
2g
8% DV
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