Acorn Squash Stuffed With Curried Fried Rice


Today had me feeling out of sorts and I was in the mood for some healthy comfort food. My acorn squash was going from green to orange, so I knew I had to use it up.  First, I halved the squash and scooped the seeds out. Then I oiled and seasoned the halves. I baked them at 400 F for about 20 minutes.

While the squash was baking, I cooked some brown rice. In a separate pan I sautéed onion, carrot, celery, kale and garlic in sunflower oil. I added Maharajah curry, salt and pepper to the mix. Once the veggies were tender, I added golden raisins and some white wine. When the rice was ready, I added it to the skillet of curried veggies, covered it and left the heat on low.

Once the squash is tender, remove from the oven. Take advantage of the heat and roast some cashews coated in coconut oil, salt and curry powder for 5-10 minutes, stirring frequently.

Add the roasted cashews to the curried rice. Scoop generous portions into the squash.


Portobello stuffed with Hummus, Caramelized Onion, and Swiss Cheese


I fully believe that learning how to cook is one of the most empowering journeys that one can embark on. I have gone from frozen meals to this – a restaurant worthy dish. And, the best part is, this particular recipe is super easy.

Step one: Make or buy your hummus. I make mine, it’s different every time. This time, I soaked dry beans overnight, strain and rinse in the morning, then simmered them for an hour or two, until they were very soft. I reserve some of the liquid and puree the chickpeas while they are still piping hot. I added roasted garlic, lemon juice, salt, pepper, cumin and olive oil.

Step two: Caramelize the onion. In a cast iron skillet, I melted 2 Tbls of butter and thinly sliced my onion. Slowly cook your onions, this whole process took me about 30 minutes. Towards the end, I added a splash of white wine, just because. Make sure to salt/pepper this as well.

Step three: While onion is cooking, pre-heat oven to 400F and prep the mushroom. Remove the stem and clean the mushroom however you see fit. Sometimes I rinse them if they’re really dirty, otherwise I use a clean, damp cloth. Once clean, season with salt and pepper and put a good layer of hummus inside the cap.

Step four: Add the onion mixture to the portobello. I used about half the onion mix. Cook for 10 minutes.

Step five: Wilt the kale, use the same pan you sautéed the onion and cook until just soft.

Step six: For the balsamic reduction, I used the same pan, again. I used about 1/2c balsamic which reduced to 1-2 tsp. Keep it at a simmer and watch it so it doesn’t burn.

Step seven: Add the cheese (if desired) to the mushroom, cook for another 10 minutes.

Step eight: Plate! Kale-Mushroom-Balsamic.


Catching Up Over Couscous

I visited the World Market last week and forgot how fun that store is. I was the classic retail therapy shopper, entering the store needing nothing in particular and leaving with an armful of “must-haves.” One of the items I found was this Israeli couscous:

I enjoyed the concept and it was a nice change of pace, veering away from boring rice. Some things to be mindful of, it’s a little plain. Although, at 5mg of sodium, I can’t blame it. To add more flavor, I incorporated mushrooms (shiitake) that were sautéed in oil and garlic, along with sautéed kale and an herbed goat chèvre. You can easily keep this vegan by leaving the chèvre out. 

I would definitely buy this dish again. It made more (in my mind) than 2 servings and by adding greens and other veggies, you can definitely squeeze a few meals out of this tiny box!


Braised Kale and Carrots with Sprouted Lentils


Making this meal was incredibly simple. However, there isn’t a lot of liquid, so if you’re looking for a soup or stew add more liquid and tomato paste to thicken. Feel free to play around with the spices. I used berbere and cumin. You could use herbs de province or even chili for a different twist.


  • 2 carrots, peeled and chopped
  • 1/2 onion, diced
  • 1 bunch of kale, de-stemmed and torn into bite sized pieces
  • 1 c dried sprouted lentils, rinsed
  • 2 c water
  • Veg base
  • Berbere
  • Cumin
  • Olive oil
  1. In a cast iron skillet, sauté onion and carrots in olive oil for 5 minutes 
  2. Add spices (I didn’t measure, but would start off with 2 tsp of each and go from there)
  3. Next, add kale, lentils, water and veg base (same as above but start with 1 tsp)
  4. Cover and simmer. Add water as needed. Cook until veggies and lentils are soft

Cauliflower, Chickpea and Kale Curry


My Indian cooking skills definitely need more practice. This curry turned out alright, but it certainly didn’t knock my socks off. Some things that could have made a difference include more salt and using a full-fat coconut milk. The spice mixture I used was Vindaloo from Penzey’s and is truly amazing. I really enjoyed the dollop of yogurt on top and the accompaniments of cilantro and jalapeno. It’s definitely worth giving it a whirl!

– 1/2 head cauliflower, cut into small florets
– 1/2 yellow onion, chopped
– 1/2 bunch kale, destemmed, torn into bite sized pieces
– 1 can chickpeas, rinsed
– 1 jalapeno, half chopped, half sliced
– 2 Tbls curry spice
– 1 can coconut milk + 1 can water
– 1/2 lime, zest and juice
– salt to taste
– Cilantro

1. Sauté onion in a little oil or water for a few minutes. Add the cauliflower, kale, jalapenos and curry powder. Cook for about 5 minutes
2. Pour the coconut milk, water and chickpeas into the pot. Bring to a boil. Reduce to a simmer and cover. Once veggies are fork tender, remove from heat
3. Add lime zest and juice before serving. Salt/pepper to taste
4. Top with yogurt, cilantro and jalapeno slices

Raw Kale Salad with Avocado Dressing


Kale is one of my favorite foods to work with. I’ve made several kale salads before and this is definitely a keeper. Unfortunately I did not measure out the dressing, but I will do my best to give an estimate. Feel free to play around with it as needed.

I truly believe kale salads are an essential staple to have on hand. I usually make one batch a week and play around with different dressings for each one. Avocado based dressings are quite excellent since they provide a creamy texture and a healthy fat. When you finish this nutrient-packed meal, you feel fully satisfied!

– 1 bunch of kale
– oil
– 1 avocado
– 1 clove garlic
– 2-3 Tbls nutritional yeast
– 1-2 Tbls lemon juice
– 1/4 tsp cayenne
– salt/pepper to taste
– water to thin to desired consistency

1. Destem kale, tear into bite sized pieces. Massage with oil for 5 minutes or until tender and wilted. Rinse and set aside
2. In a blender/food processor, add avocado, garlic, nutritional yeast, lemon juice, cayenne, salt and pepper. Thin with water as needed. Pour over salad. I used about 2/3
3. Add in toppings such as raw sunflower seeds and shredded carrots


Root Veg Curry with Chickpeas and Kale


This was my first time fully deconstructing a curry recipe and building one from what I had in my pantry. Overall, it turned out pretty great! I think the main downfall was subbing unsweetened almond milk for the coconut milk. But, as they say, desperate times call for desperate measures…pun intended ;) Enjoy!

– 1 small sweet potato, peeled and diced
– 1 small rutabaga, peeled and diced
– coconut oil
– 1/2 large onion, chopped
– 2 cloves garlic, minced
– 1″ chunk of ginger, minced
– 2 Tbls curry powder
– 1/2 tsp garam masala
– 2 Tbls tomato paste
– 1 jalapeño, diced
– 3 c veg broth
– 1 bunch of kale, destemmed and torn into bite sized pieces
– 1 can of chickpeas, drained and rinsed
– 1 c milk of choice (go for coconut milk!)

1. Roast the root veggies at 400F for about 20 minutes
2. Sauté onion, garlic and ginger in coconut oil until fragrant
3. Add spices, paste, jalapeño and broth. When root veggies are done, transfer them to the pot and simmer for about 5 minutes
4. Next, add the remaining ingredients. Cook until the kale has wilted
5. Serve over basmati rice. Feel free to add salt as I have a tendency to omit this

Kale and Sweet Potato Noodles with Spicy Peanut Sauce


I incorporated my spicy peanut sauce into this sweet potato noodle dish. I was unsure how the sweet potato and peanut butter would work together, but it turned out great! Everything is raw minus the peanut butter. To make it raw, sub in a raw nut butter.


  • 2 medium sweet potatoes, spiralized
  • 1 bunch of kale, destemmed and torn into bite sized pieces
  • spicy peanut sauce
  1. Massage kale with some oil and lime juice. Add to spiralized noodles. Top with spicy peanut sauce.


Raw Kale Slaw with Barbeque Walnut Topping


Hey, more kale! I tell ya, nothing beats it. My friend shared a bunch of kale and Nappa cabbage with me yesterday, which was perfect for this raw slaw. The walnut topping is not raw because I added Tofurky. Oops. Tastes great though!


Kale Slaw

  • 3 c shredded cabbage
  • 2 1/2 c shredded kale
  • few sprigs of chopped chives


  • 1/3 c raw cashews, soaked for 1 hour
  • 1/3 c raw sunflower seeds, soaked for 4 hours
  • 1/4 c water (more if needed for desired consistency)
  • 2 Tbls apple cider vinegar
  • 2 Tbls olive oil
  • 1 tsp maple syrup
  • 3/4 tsp salt

Barbeque Walnut Topping

  • 1 sun-dried tomato Tofurky sausage (cooked and chopped)
  • 1 Tbls olive oil
  • 1 Tbls water
  • 1 tsp maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp chipotle powder
  • 1/4 tsp salt
  • 1 c raw walnuts
  • 1 Tbls minced onion
  1. Assemble slaw in a large bowl, set aside
  2. Process mayo until everything is nice and creamy
  3. Process walnut topping by pulsing in a blender, a few pulses will do