1 pound butternut squash (you can buy it already cubed at Costco and grocery stores – it’s a lot easier this way)
1/4 cup olive oil
1/2 teaspoon salt
2 Tablespoons white wine vinegar
2 teaspoons agave nectar or pure maple syrup
1 teaspoon Dijon mustard
1 1/2 teaspoons ginger, finely minced
1 clove finely minced garlic
8 ounces kale, stems removed and torn into bite sized pieces (about 8 cups)
1 1/2 cups cooked brown (or any color really) lentils
Preheat oven to 425.
Line a cookie sheet with parchment paper. Spread the squash out on a single layer and drizzle with 1 tablespoon olive oil. The single layer is important because you want the squash to roast. If it’s too overcrowded it will steam the squash and make it mushy. Sprinkle with 1/4 teaspoon salt and toss with your hands to coat.
Put in the oven for about 25 minutes turning the cookie sheet 1/2 way thru. You want it to be a little brown on the outside and tender on the inside. Remove from oven and cool.
Stir together vinegar, agave or syrup, mustard, ginger, garlic and remaining 1/4 teaspoon salt. While stirring, drizzle the remaining olive oil slowly into the dressing.
In a large bowl add kale, drizzle in the dressing and toss it around to coat. Add the cooled squash and lentils and toss a little bit. Taste for seasoning and serve!
An easy, delicious vegan stew (but you don’t have to tell anyone it’s vegan!). Serve with a green salad and crunchy whole grain bread.
• 2 tablespoons vegetable oil
• 2 1/2 cups chopped onions
• 5 teaspoons curry powder
• 6 cups small cauliflower florets (from 1 medium head)
• 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
• 2 10-ounce cans diced tomatoes with green chiles
• 1 Bunch Kale cleaned and ripped into small pieces
• 1 14-ounce can unsweetened coconut milk*
• 1/2 cup chopped fresh cilantro
Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Enjoy!