• Recipe

    Wild Rice Stuffed Acorn Squash

    This is the recipe of the entree I brought with me to Thanksgiving dinner. It offers a nice combination of sweet and savory in a healthy dish. This recipe is for 8 servings, but you can cut the recipe in half. Ingredients: 4 Acorn Squash, halved and cleaned 2 Boxes of Wild Rice, seasoning removed 2 Shallots, chopped 4 Garlic cloves, minced 4 Tablespoons butter 2 Tablespoons fresh sage, chopped 3 1/2 Cups vegetable broth Salt and Pepper 1 Cup dried cranberries 1 Cup pecans or walnuts Method: Preheat oven to 450 degrees. Place squash on a rimmed baking sheet with cut side down. Cover tightly with foil. Roast for…

  • Recipe

    Pumpkin Muffins

    Welcome Fall with these great pumpkin muffins. Perfect with a steamy cup of coffee. 1 3/4 cups bread flour 1 Cup sugar 1 Tablespoon baking powder 1/4 Teaspoon salt 1 Teaspoon ground cinnamon 1/2 Teaspoon ground or freshly grated nutmeg 1/2 Teaspoon ground ginger 1/4 Teaspoon ground allspice 1/4 Teaspoon pumpkin pie spice, optional 1/8 Teaspoon ground cloves 1 cup pureed pumpkin, canned 1/2 cup milk – I used coconut milk 1/2 cup applesauce 2 tablespoons molasses Preheat oven to 400°F. Lightly grease a twelve-muffin tin. Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet…

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