squash

Butternut Squash Ravioli

Care of Andrea Howe of Glowingongreens.com Autumn is a time that brings warmth into your life through hearty meals, family gatherings, and cozy sweaters. When I think of autumn foods, butternut squash recipes are without a doubt my go-to. Butternut squash is not only good for comforting and warm recipes, but it is packed full of nutrients. Squash is a category of many vegetables, including zucchini, pumpkin, or butternut squash. Their bright orange colour comes from the same nutrient that gives carrots their colouring– carotene! In the body, carotene is converted into Vitamin A, which is essential for eye health, bone health, and immune function. Butternut squash is also packed with vitamin C which aids in immune health, as well as skin and tissue repair. Both vitamin A and C are important to have in the colder months to help keep your immunity strong. Butternut squash contains many antioxidants, which help fight free radicals that can lead to cancer and disease development, one reason consuming at least one green and orange vegetable every day is recommended. Eating a diet rich in orange vegetables, including butternut squash can lower your risk of heart disease, type 2 diabetes, metabolic… Read More


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Harvest Quinoa Stuffed Acorn Squash

Care of Andrea Howe at www.glowingongreens.com  Serves 4 Ingredients: – 2 acorn squash – 3 tbsp olive oil – 2 tbsp maple syrup – 1 onion, diced – 2 cloves garlic, minced – 1/2 cup celery, diced – 1 green apple, diced – 1/2 cup dried cranberries – 1 tsp dried sage – 1 tsp dried thyme – 1/2 tsp cinnamon – 2 cups cooked quinoa – 1/2 orange, zest and juice – Salt and pepper – Chopped pecans or walnuts (optional) Directions: 1. Preheat oven to 375F. Cut squash in half lengthwise and scoop out insides. 2. Combine olive oil and maple syrup. Brush dressing over squash and season. Place on baking sheet and roast for 30 minutes. 3. While cooking, heat skillet with oil. Add onion, garlic, celery, and apple. Once onion is translucent, add cranberries, sage, thyme, and cinnamon. 4. Add cooked quinoa, orange zest and juice and fully combine. Turn heat to low and let sit for 3-5 minutes. Season to taste. 5. When squash is ready, fill with quinoa mixture. Place back… Read More


Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Uncategorised Vegan & Vegetarian Recipes Vegetarian Holiday Recipes Vegetarian Meal Ideas

Food of the Month: Acorn Squash

Care of Andrea Howe at www.glowingongreens.com  Squash, the symbolic ingredient for Autumn! This hearty root vegetable can be found in a variety of forms such as pumpkins and zucchinis, acorn, butternut, and spaghetti. Each type has unique characteristics such as shape, colour, and seasonality. They also require different cooking techniques and can be used as a garnish, or blended into a soup. Squash is packed full of antioxidant compounds such as vitamin C and magnesium, which can help boost our immunity. They are a great source of B-vitamins which aid in metabolism and can lower blood sugar. They’re typical orange colour comes from beta carotene and vitamin A. These compounds are great for our eyes as well as bone growth which can benefit us as we age. Another secret component to this vegetable is the seeds! After washing and baking, this nutritious snack is loaded with protein having 7g in one handful. This versatile vegetable can be best enjoyed in a soup, a salad, or even as the main ingredient in a quinoa stuffed acorn squash! Celebrate the cooler weather and treat your tastebuds with this delicious, hearty vegetable. Read More


Filed under: Eat Veg elifelines Food of the Month News News from the Toronto Vegetarian Association Nutrition Uncategorised

Getting Ready for a Veggie Thanksgiving

By Autumn Ladouceur – Past TVA Communications Intern No matter what walk of life you’re in, Thanksgiving can be a difficult holiday for the vegetarians out there. When we think of Thanksgiving the first thing most people picture is a turkey, so our challenge as vegetarians is to try to make a satisfying Thanksgiving feast that we and our omnivorous friends and family will enjoy and maybe even love. These tips, hints and recipes should make this Thanksgiving a little easier for all the herbivores out there. Here is a list of alternatives that you will need for your veganized Thanksgiving feast. Not only can you use this advice in your own kitchen, but you can share it with mom and dad so that they can modify their Thanksgiving feast to meet your needs as well. Milk – Soy, coconut, almond or rice There is a peanut allergy in my family so we steer clear of almond milk during the big holidays, but all of these alternatives will substitute cow’s milk effectively. For instance, my dad always puts milk in the mashed potatoes, but since I went vegan he has been substituting it for soymilk. Not even my most… Read More


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Delicata Squash With Whole Lime Tabbouleh

Care of Laura Wright Serves: 6-8 Notes: Make sure you let the cooked bulgur cool down completely before tossing it with all of the other ingredients to avoid major grain-clumping. Feel free to use quinoa or millet for a very similar gluten-free option too. Salad Ingredients: 1 medium delicata squash, split in half lengthwise, seeds removed 2 tbsp grapeseed oil 1 tsp ground coriander 1 tsp sea salt black pepper 1 cup dry bulgur 5-6 roma/plum (I used golden romas) tomatoes, cut into small wedges 8 sprigs flat leaf parsley, leaves chopped roughly 8 sprigs mint, leaves chopped roughly Vinaigrette Ingredients: 1 lime, halved and chopped into smaller pieces 1 clove of garlic, peeled 1 tbsp agave nectar 1/3 cup grapeseed (or olive) oil 1/3 cup water salt and pepper Directions Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Slice the delicata halves crosswise into 1/2 inch thick half moons. Toss them with the 2 tbsp grapeseed oil, ground coriander, salt and pepper. Arrange on the parchment-lined baking sheet. Roast for 25 minutes or until squash is tender and lightly browned. Remove and set aside to cool. While the squash… Read More


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Totally Delicious: Delicata Squash

  Care of Laura Wright I could not be happier at the sight of a few striped delicata squashes forming in the garden toward the end of August—and not just because it’s sometimes referred to as “Bohemian Squash.” Along with the teeny apples adorning the trees, this is one of the first waves hello from Autumn. Some sources throw it into the “summer squash” category (along with pattypans and yellow crookneck varieties), and others lump it in with winter squashes like butternut or acorn, but the time to get on these sweet vegetables is right now in early Fall. They hold their shape beautifully when roasted, making them just right for stuffing with lentils, grains or small cuts of vegetables. More often than not, I find myself roasting slices/chunks with salt, pepper, spices etc and tossing the pieces into soups or my kale/grain salads for added texture. The flavour is quite similar to sweet potatoes. On Picking & Choosing: You want to select a delicata that is creamy yellow with even dark green striping down its sides. If the hue is veering more towards light green, it isn’t ripe enough. As a general note on squash selection, you… Read More


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