Vegan Holiday Menu Two

Here is menu two for a vegan holiday meal idea. If you missed menu one, click here.



This week's menu
Main course: Quinoa stuffed acorn squash
Sides: Roasted Broccoli and Carrots With Pecans with a Maple-Balsamic Glaze
Creamed Corn
Dessert: Acorn Squash Quinoa Pudding

Quinoa Stuffed Acorn Squash
1 acorn squash...halved crosswise, seeded, and bottoms trimmed to lie flat
1/2 pound baby bella...trimmed and diced small
1/2 C sprouted quinoa (I got mine from Thrive Market here)
salt and pepper
3 T olive oil...divided
1 c vegetable broth...more or less
1 t sage
1/2 t dried thyme
1 garlic clove...minced
1 shallot...finely diced
1 carrot...finely chopped
2 celery stalks...finely chopped
1/4 c vegan parmesan cheese

Preheat oven to 450 degrees. On a rimmed baking sheet, season the cut sides of squash with salt and pepper, drizzle with one tablespoon oil and turn cut sides down. Bake until tender.

Meanwhile, in a medium straight-sided skillet, heat remaining oil over medium-high. Add mushrooms, celery, carrot, shallot, sage, and thyme; season with salt and pepper. Saute until mushrooms are golden. Add quinoa and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed.

Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into quinoa; season with salt and pepper. Divide quinoa mixture among squash halves, sprinkle with vegan parmesan and broil about 2 minutes.

Roasted Broccoli and Carrots with a Maple-Balsamic Glaze
1 head of broccoli...florets separated
5 or 6 carrots...quarters length-wise. Then, cut the quarters into 2-inch pieces.
1 t olive oil
2 T balsamic vinegar
2 T maple syrup
1 t thyme
sea salt
pepper

Preheat the oven to 400 degrees. In a large bowl, toss the carrots and broccoli with the olive oil, thyme, salt, and pepper.

Line a baking sheet with foil. Spread the carrots and broccoli in a single layer on the sheet. Bake until fork tender. Return the carrots and broccoli back in the bowl and toss them with the balsamic vinegar and maple syrup. Return to oven until golden brown. Serve.


Creamed Corn
10 oz frozen corn...thawed
1 c coconut cream
1/2 shallot...minced
salt and pepper to taste
1 t thyme
1 1/2 t coconut sugar
1 T olive oil
3 T vegetable broth
2 T arrowroot

Refrigerate a can of coconut milk for a few hours or overnight. Scoop out the cream off the top.

In a medium skillet over medium-low heat, add the olive oil, sautee shallot just until translucent. Reduce heat to low. Add corn, coconut cream, thyme, salt, and pepper. Cook, stirring frequently.

Combine the vegetable broth with the arrowroot until well blended. Stir into the corn mixture and continue cooking, stirring frequently, until thickened and bubbly. Serve.

Acorn Squash Quinoa Pudding
1 c sprouted quinoa
1 1/2 c nondairy milk
1/2 cup cooked acorn squash
1/4 c coconut sugar
1 t pumpkin pie spice
dash of salt
1 teaspoon vanilla extract

Combine quinoa, nondairy milk, acorn squash, coconut sugar, pumpkin pie spice and salt in medium saucepan. Cook over medium heat for 20 minutes, stirring frequently. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes.

Enjoy!

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