food i want to eat

Corn & Edamame Salad

• 2 cups shelled edamame (frozen)
• 1 cup fresh or frozen corn
• 2 tsp. toasted sesame seeds
• 2 tbsp. sesame oil
• 1 tbsp. rice vinegar or red wine vinegar
• 1 generous tbsp. soy sauce or tamari

this is a new staple in my diet, i friggin love it. it’s so quick and easy and delicious.

Acorn Squash with Apple Chestnut Stuffing

this looks incredible, but also like a lot of work. bookmarking for future ambitious cooking.

Ingredient:

• 2 acorn squashes
• 4 cups of 1/2-inch cubed, day-old sourdough or rustic bread
• 1 cup vegetable stock
• 10–12 chestnuts roasted and roughly chopped
• 1 green apple diced
• 6 fresh sage leaves chopped
• 2 tbs. olive oil
• 1 tsp. brown sugar
• 1 small diced onion salt and pepper to taste

Directions

1. Preheat oven to 450 degrees.
2. Split acorn squash in half vertically and deseed. Coat the inside cavities with 1 tablespoon of olive oil and sprinkle with salt. Place the squash face down on a baking sheet and put them in the oven for about 20 minutes or until easily pierced with a knife.
3. You can prepare the chestnuts at the same time as the squash. Mark an “X” on the flat side of each chestnut with a sharp knife. Place the chestnuts on a baking sheet with the “X” facing up and add them to the oven for 20 minutes. Remove from the oven and let them cool. After the chestnuts have cooled, peel them and give them a rough chop.
4. After removing chestnuts and acorn squash from the oven, lower temperature to 350 degrees.
5. In a pan, add the rest of the olive oil, diced onion and salt. Cook onions until slightly brown. Add the diced apple and cook until tender. Then add the brown sugar and mix until combined, being careful not to let the sugar burn. Add the chestnuts and heat through then add the vegetable stock and cook for 2 minutes until everything is nice and hot.
6. In a large bowl, combine your cooked mixture with the cubed bread. Mix gently until all the bread has absorbed the liquid. Generously salt the acorn squash then spoon the stuffing into the acorn squash halves. Return them to the oven for 20 minutes or until heated through and the tops are a bit crispy. Serve and enjoy.

(via in the kitchen with: william brinson | Design*Sponge)

(via White Chocolate, Raspberry & Sage Tart | Manifest Vegan)

(via V e g a n D a d: Seitan and Mushrooms in Oyster Sauce)

THIS IS THE BEST NEW RECIPE OF MY LIFE.

champagneproblems:

[description: photo of sweet potato hash on a white plate. Crumbled and chopped tempeh, sweet potatoes, collard greens, pumpkin seeds]

Anna of Door Sixteen is one of my favourite vegans. Tempeh and sweet potatoes are my favourite breakfasts. So when I saw this recipe for Sweet Potato Hash I got really excited.

welcome back iris, one of the three co-bloggers of food i want to eat. she is making me hungry.

Harvest-Stuffed Portobello Mushrooms

This hearty Thanksgiving entrée is made of savory lentil cashew stuffing baked in juicy portobello mushrooms infused with aromatic herbs. It’s topped off with a sliver of sweet tomato and fresh thyme leaves. This dish is packed with protein and fiber and will hold its own on the Thanksgiving table.

Ingredients

• 1 large yellow onion, small dice
• 1 cup cashews
• 2 tablespoons olive oil, plus extra for brushing
• 4 cloves garlic, minced
• 1 cup cooked brown rice (or grain of choice)
• 1 can lentils, drained and rinsed
• 1/4 cup breadcrumbs
• 1/2 cup vegetable broth
• 1 teaspoon dried basil
• 1 tablespoon fresh thyme leaves plus extra for garnish
• 6 portobello mushrooms, stems and gills removed
• 1 tomato, sliced in thin rounds
• Sea salt
• Freshly ground black pepper 

Preparation

1. Preheat oven to 350 degrees Fahrenheit.

2. In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.

3. In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)

4. Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)

5. Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.

Yield: Serves 6.

(via Well’s Vegetarian Thanksgiving - Interactive Feature - NYTimes.com

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making this with my mom today. mmmmm. thanks for the tip, snackalupagus!

cocoa avocado mousse. i posted about this on my facebook and everyone wanted to know the recipe! so here it is.

• 1 fist sized avocado
• 1/2 a cup of coconut milk
• 2 tbsp of maple syrup or agave nectar
• 2 tbsp of cocoa

combine in a blender or just whisk together! let it chill in two small bowls for an hour or two (patience is key) and enjoy. amazing!

turkeyjaws:

funwithplantingplans:

foodoflove:

horseradish potato salad

what i wish i had for lunch every day: poutine, baked kale chips and organic raspberry tea.

status: eaten.

banana pancakes with walnuts and carob chips, sprinkled with crushed walnuts and maple syrup.

status: EATEN. made three times, new saturday morning staple.