thehamptonsvegan

Ingredients

1 package Beyond Meat or 4 Beyond Meat patties
1 14.5 oz can red kidney beans drained and rinsed
1 14.5 oz can pinto beans drained and rinsed
1 14.5 oz can black beans drained and rinsed
1 14.5 oz can fire roasted diced tomatoes with juice
1 6 oz can tomato paste
1 large red onion diced
1 red pepper seeded and diced
1 jalapeno seeded and minced
6-8 cloves garlic minced
2 cups (16 oz) vegetable or faux beef stock like Better than Bouillion brand
1 Tablespoon vegan Worcestershire sauce
2 Tablespoons chili powder
1 Tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon ground black pepper
2 Tablespoons vegetable oil for sauteing onion and pepper
1 teaspoon cayenne pepper optional

Method

Saute the onions and red pepper in the oil. Cook until tender.
Add the Beyond Meat, chopping it up with a wooden spoon. Cook until browned.
Add jalapeno, garlic, and spices, and cook for 30 seconds. Then add tomato paste. Cook a few minutes more.
Add vegetable or faux beef stock, canned tomatoes, and Worcestershire sauce then bring to a boil.
Once it starts to boil, add beans, cover the pot, and turn down the heat to a low simmer.
Cook on low for up to 3 hours, stirring periodically. The minimum cook time can be 30 minutes in a rush with the lid off. See notes below.

Notes

For instapot cooking, turn to “Chili” for 18 minutes.

For no oil cooking: replace oil for sauteing with vegetable broth and replace Beyond Meat with 2 more cans of beans (navy and garbanzo or more pinto, kidney, or black beans).

Red onions can be replaced with yellow or sweet onions and green peppers can replace red but fire-roasted tomatoes, Worcestershire sauce and the spices listed should not be substituted to ensure the distinctive chili taste.

Turn Avocadoes Into The G.O.A.T GUACAMOLE Now!

May 24, 2020 by thehamptonsvegan

G.O.A.T. GUACAMOLE!

(Greatest Of All Time guacamole recipe)

Full disclosure: I didn’t have G.O.A.T. guacamole or any guacamole at all until I was in my late teen years.

Beginnings

I was eighteen years old before I ever experienced Mexican food. Growing up in the upstate New York area in the ’70s, there wasn’t a lot of variety. Right after high school graduation, my friend and I took a flight to southern California (my first flight ever), and it was incredible. We had the best summer! It was learning to boogie board in the Pacific, my first view of an ocean, the desert, Hollywood, motorcycle races, and many long walks on the beaches.

And some of the best food I’d ever eaten! Just a simple trip to the grocery store was magical. So many fruits and veggies I’d never seen before. One of my favorites was the giant juicy plums. The biggest I’d ever seen in my life! I would just eat them over the sink while the juice ran down my arm, and I was in love. So good!

Then we went through a drive-through for lunch at a taco place, and I experienced my first bean burrito. O.M.G. I believed at that moment, if I could just have two foods for the rest of my life, it would be bean burritos and giant juicy California plums.

One of my favorite memories from that most memorable summer was spending the day at the beach and then eating at a Mexican restaurant just off Sunset Beach. We sat at their outside table surrounded by a wooden fence. The air was salty, the breeze was cool, our skin was sun-kissed, and the laughter was loud. There were maybe 7 or 8 of us, and when the food arrived at our table, it tasted out of this world. It was a simple, fun day, and we were just living in the moment. Good times.

Guacamole for life

So, as you can probably guess, I love Mexican food. Especially, good guacamole, to go with it. When I started making this recipe, my whole family would argue over who got the most. And then remind me that I never made enough. So I respect the integrity of this exact recipe so much that if I don’t have all the ingredients, I just don’t want to make it at all.

guacamole. The beginnings — Guacamole. The beginnings.

But you actually could play with it a bit. Add chopped tomatoes if you like, or use yellow onions rather than red. However, I believe you should try this one first, as it is written. The fresh cilantro, the pop of garlic, the bite of the red onion, the heat of the jalapeno, and the pinch of salt and cumin blend so perfectly with the avocado. I am very faithful to this recipe.

G.O.A.T. Guacamole forever!

And when you make it, eat it all up! Because it’s so good, of course, but also because it doesn’t store well. Don’t you wish someone could figure out a way to make avocados stay green longer, rather than turning brown so quickly?! I might try this one to see if all the hype is true.

guacamole, the prep — Guacamole. The prep.

But I don’t think you’ll have a problem finding ways to eat it all. It goes great on tortilla chips, as well as on toast, enchiladas, tacos, red rice, and all Mexican food in general. Additionally, it’s good, just eaten with a spoon. It can stand on its own! Because it is, after all, the G.O.A.T.!

thehamptonsvegan

G.O.A.T Guacamole

a simple delicious greatest of all-time guacamole

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Prep Time 20

Cook Time 0

Total Time 20

Servings: 4

Course: Side Dish

Cuisine: Mexican

Ingredients

2 ripe avocados, diced
1/3 cup red onion, chopped fine
1/4 cup fresh cilantro, chopped well
2 cloves garlic, minced fine
1/2 jalapeno, seeds removed, tiny mince
1/2 lime
1/2 tsp cumin
3/4 tsp salt

Method

Mix together the onion, cilantro, garlic, jalapeno, cumin, and salt.
Add avocados and mash them all together.
Squeeze lime juice over all and mix well.
Use as soon as possible, to avoid avocados turning brown.

The Hamptons Vegan’s Holiday Menu For All Time

November 15, 2019 by thehamptonsvegan

It’s that time of year again!

It’s time for celebrations, get togethers, parties and all kinds of holiday fun! But don’t forget the holiday menu!

So while you’re planning, we’re here to help. We’ve included all the dishes you know and love, but in vegan form. All the more reason to love them! So enjoy our vegan holiday menu and select the dishes you want to make this year, and for years to come. We wish you the very best, this holiday season, and always.

Holiday Menu

Champion Corn Chowder

Meaningful Moments Mashed Potatoes

Sensational Stuffing

Marvelous Mushroom Gravy

Game Changer Green Bean Bake

Appealing Acorn Squash

Simply Sweet – Sweet Potatoes

Crazy Quick Cranberry Sauce

American Apple Pie for the World

Pumped Pumpkin Pie

vegan corn chowder — Champion Corn Chowder

Mashed Potatoes for the Hampton's Vegan Holiday Menu — Meaningful Moments Mashed Potatoes

Green Bean Bake for Thanksgiving and more — Game Changer Green Bean Bake

Apple Pie for all — American Apple Pie for the World

vegan pumpkin pie — a slice of pumped pumpkin pie with cocowhip topping

These holiday favorites will be on our table with the addition of green peas, roasted brussel sprouts and biscuits.

We’ve also added purchased turkey substitutes from Tofurky and Gardein and Field Roast in years past, but one year, completely forgot to make any of those. And guess what? Nobody even missed it!

So now our favorite centerpiece on the holiday table, that takes the place of a turkey or any other meat, is a sponsorship photo of our farm sanctuary animal. (But if you desire an edible centerpiece to replace a turkey, check out this great collection.)

These celebrations are the ones I feel most thankful for. Because knowing no cruelty or death is on our table, or part of our gatherings, is truly a blessing.

Make This Beautiful American Apple Pie

November 15, 2019 by thehamptonsvegan

Scrumptious Strawberry Pie:

What could be more American than apple pie?

Actually, it’s not that American, according to a Smithsonian article that explains how apples were brought to America with the Jamestown colonists. And a form of apple pie was introduced in Europe way back in the 1300s.

But thanks to John Chapman aka Johnny Appleseed and World War II soldiers saying they were fighting for mom and apple pie, it helped seal the deal, making apple pie an American institution.

So many apples, so little time

Today, there are thousands of apple varieties. According to one article, there are 2500 grown in the U.S., and out of those, 100 types are grown for commercial sale. Globally, there are 7500 varieties!

But even more interesting to me was something I read about a more modern-day “Johnny Appleseed.” His name is John Bunker and he’s well-known in the apple community. He’s helping to save many heritage apples from extinction while educating about better agricultural practices.

Apple Pie Apples

All this apple information increases my appreciation for this healthy fruit! And I’m now craving a juicy organic MacIntosh, (my favorite).

And if you have an opportunity to go apple picking, you should! Because there’s nothing like pulling an apple, in full bloom, directly off the tree and tasting the freshness straight from the source!

But if you find you’ve picked far more than you could eat out of hand, it’s time to make a pie!

So, when choosing the best pie apples, a NewEngland article believes the following apples make the best pie:

Granny Smith
Esopus Spitzenburg
Northern Spy
Idared
Pink Pearl
Ginger Gold
Golden Delicious
Jazz
Jonagold
Pink Lady

I am in Camp MacIntosh, and always add a few into my pies with some of the other more firm varieties above. But I’ve had a lot of trouble finding them in recent years though. So is there a MacIntosh shortage?

My #1 rule when selecting apples

I always buy organic.

Because with apples ranking near the top of the EWG ‘Dirty Dozen” list, year after year, the pesticides are a deal breaker. And I will not buy them. It’s a perfectly healthy food covered in chemicals. So, No thank you.

And yes, organics cost more, but I believe it’s worth it. So I support organic farmers and I’m very grateful they are out there, doing the right thing.

Time to make the apple pie!

This recipe is one of the first desserts I ever made. And I still have the original recipe, ripped from a magazine. It was a Family periodical from the early 80s. With the faded paper and stains, from years of use, it’s become part of my treasures.

Thankfully, it was easily veganizable! So just swap the butter and milk for vegan versions. And after trying other recipes through the years, I always come back to this one. Because it’s a keeper.

Finally, it’s good for, not only Americans but for everyone. So it’s really as worldly as apple pie! But “as American as apple pie” still sounds right to me, too. 🙂 And coming from a place known as the Big Apple, maybe “as New York as apple pie” works too!!

Also, try some of our other pies!

Pumped Pumpkin Pie:

thehamptonsvegan

American Apple Pie

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8

Course: Dessert

Cuisine: American

Ingredients

3 pounds of organic apples ( about 7 cups) such as a mix of Gala, Granny Smith, and MacIntosh
2 vegan pie crusts
1/3 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1 tablespoon cold vegan butter
2 teaspoons non-dairy milk
1 teaspoon coarse sugar or granulated sugar

Method

Preheat oven to 425*F. Line a pie plate with one pie crust.
Mix sugar, flour, and cinnamon together in a small bowl.
Peel, core, and chop apples into chunks. Place into a large bowl. Add sugar mixture and toss to coat apples.
Spread apples into pie crust, mounding in the center.
Grate cold butter over apples.
Cover with 2nd crust, crimping both crusts together to seal, (or press together with a fork).
Brush the top of the crust with milk and sprinkle with coarse sugar.
Cut about 6 one-inch slits in the top of the crust to vent steam.
Bake for 25 minutes. Reduce oven temperature to 350*F and bake another 25-30 minutes longer. Cool on a wire rack.

Notes

*** Pie can be assembled, unbaked, and frozen for 1 month. Thaw, then bake as directed.

Sensational Vegan Stuffing – It’s A Success!

November 15, 2019 by thehamptonsvegan

But vegan stuffing was not an overnight success story!

Pre-vegan years were more about easy, store-bought mixes, and stuffing was one of those store-bought things. Sensational vegan stuffing came years later.

Until then, stuffing involved a bag of Pepperidge Farm Stuffing mix. No shame. It was good enough and, looking at the ingredients again, I see it’s totally veganizable. Just not very special, though. And with GMO ingredients, I’d rather pass.

Googled Adventures for Vegan Stuffing

After being thrown into cooking projects by trying to veganize my former rotation of meals, I began to embrace the journey. Strange as it seemed, when I gave up all animal products, I expanded my choices.

I discovered new vegetables, herbs and spices, and formerly unknown products. It was exciting to find new favorites while remaking the old!

Thank you, Google and the internet, for all the many opportunities to help me find my vegan way. And the sensational vegan stuffing was one of those adventures!

Martha and Ina and Julia, OH MY!

Exploring the maze of famous chef recipes was intimidating and I tried more than my fair share.

I used one of Martha Stewart’s recipes for a couple of years but it was so long and complicated. I was stressing out, each year, at the thought of all the many steps involved. No offense, Martha, I love ya, but it was time to find a new way.

Isa and Skye Michael, and Miyoko, OH MY!

I’ve since found some very inspirational vegan chefs and bakers that helped me through the transition from vegetarian to vegan. They continue to make amazing new recipes and I aspire to attain more of their vegan knowledge as I go along.

I Did It My Way!

Tips and tricks and good advice finally led to my own signature dish. My family’s happy with it and so am I! It’s been a challenging journey in the most fun and amazing way! Give our stuffing (and vegan cooking) a try!

A Whole New World

So, going vegan has been an adventure in the most wonderful of ways. It’s truly made me a more adventurous cook! I don’t rely on boxed mixes of any kind.

I’ve learned to cook with ingredients that were foreign to me. Tofu, ground flax seed, nutritional yeast, tempeh, raw cashews, kala namak: the list of items I’d never used before is long.

What started out as a daunting task turned into an eye-opening experience. Frustration turned to joy, and trials and tribulation turned to pride and success. Trepidation turned to confidence.

The process of learning something all over again, in a different way, has been so worth the effort.

So here is our recipe for a more authentic, homey stuffing with layers of flavors. And you can make it your own!

TURN THIS:

INTO THIS:

Then to top it all off, make our Marvelous Mushroom Gravy.

And don’t forget the Crazy Quick Cranberry Sauce!

Gratitude

This holiday, while we’re all counting our blessings and giving thanks, my revelation in learning to cook vegan is at the top of my list again. Right below my ever-present, overwhelming gratitude for my family.

HAPPY THANKSGIVING AND MANY HAPPY HOLIDAYS! XO

thehamptonsvegan

Sensational Vegan Stuffing

A savory flavorful vegan stuffing for your holiday table!

Print Recipe Pin Recipe

Prep Time 50

Cook Time 45

Total Time 1 35

Servings: 12 servings

Course: Side Dish

Cuisine: American

Ingredients

1 15 ounce loaf of Italian or artisanal bread torn or chopped into bite-size pieces
3 Tablespoons vegan butter
4 shallots minced; or 1 large onion, diced
3 celery stalks thinly sliced
1 1/2 carrots grated
3 cloves garlic minced
1 cup chopped chestnuts optional
1 tablespoon fresh sage chopped (or 1 teaspoon dried)
1 teaspoon fresh thyme leaves ( or 1/2 teaspoon dried)
1 pound mixed variety of mushrooms (button, portobello, shitake, etc.) sliced
1/2 cup dry white wine optional
1/2 cup fresh parsley chopped (or 2 Tablespoons dried)
1 1/2 teaspoons salt
1 teaspoon black pepper
28 ounces mushroom or vegetable broth

Method

Preheat oven to 400* F. Arrange the bread pieces in a single layer on a rimmed baking sheet. Bake until crisp and dried out but not brown (about 10 minutes).
In a large skillet, melt vegan butter over medium heat. Add celery, carrots, shallots (or onions; and chestnuts if using). Cook until vegetables are soft, (about 4 minutes). Add garlic, sage, and thyme, and cook another 1-2 minutes.
Add mushrooms and continue to cook until they lose their moisture.
Add wine (if using) and cook until evaporated (3-5 minutes).
Transfer cooked veggies to a very large bowl or pot. Add dried bread, parsley, and salt and pepper. Stir to combine.
Mix in half of the broth. Then continue to add the rest of the broth as needed, just until the stuffing is moistened but not too wet. There should not be any liquid pooled in the bottom of the bowl.
Butter the bottom of a casserole dish. Spoon mixture into casserole and cover with buttered aluminum foil. Bake for 30 minutes. Uncover the dish and bake for another 15 minutes or until golden.

Make More Happy Moments with More Mashed Potatoes!

November 14, 2019 by thehamptonsvegan

Our Mashed Potatoes really are special but you COULD have them whenever you want! They just don’t taste like everyday potatoes. It’s definitely a more magical thing.

Mashed Potatoes, with a depth of flavor!

Not gonna lie! These mashed potatoes aren’t for the calorie counters. I don’t know the exact calorie count but with the rich addition of ingredients, they aren’t a lightweight version.

However, sometimes, it’s worth the splurge! And I think these are worth a splurge, for those meaningful moments in our lives!

Holiday worthy!

They certainly belong on your holiday table! Also good to take to a potluck to share with family and friends! And of course, when loved ones come home for a visit. (Hint, hint, my loved ones! Isn’t it time to come home for a visit?!)

The versatile vegetable

We love potatoes in so many different ways. Whether baked, twice baked, fried, boiled, scalloped, au gratin or even just microwaved, we incorporate potatoes into our meals every week.

And why not?! Potatoes have a lot of redeeming features! A good source of potassium, B6, and Vitamin C, while also gluten-free! These are just some of the reasons to include potatoes in your meal plans.

And the variety!

And there are so many types of potatoes, too! They all work a little differently. Russets are best for baked potatoes, Golden are great for mashed potatoes and I prefer red for potato salad and home-fried recipes. Those purply blue potatoes are great in chip form, too. Or mix them up and add a variety of colors to your potato salads and fried potato dishes!

Other Special Occasion Potatoes!

And if you’re looking for another extra special mashed potato recipe, make our Celestial Celeriac Mashed Potatoes when you come across a nice celeriac aka celery root!

Cheers to meaningful moments and mashed potatoes!

So, we’re hoping you try our Mashed Potatoes and we hope you have many meaningful moments throughout your day! Enjoy!

P.S. Marvelous Mushroom Gravy is a fantastic mashed potato topper!

thehamptonsvegan

Make Meaningful Moments with More Mashed Potatoes

Print Recipe Pin Recipe

Prep Time 25

Cook Time 12

Total Time 37

Servings: 8

Course: Side Dish

Ingredients

5 pounds golden or russet potatoes peeled and quartered
1 cup soymilk slightly warmed in the microwave
3/4 cup vegan mayo
1/3 cup vegan sour cream
1/4 cup vegan butter
4 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper

Method

Place quartered potatoes in a large pot and add water to just barely cover the potatoes.
Add garlic and bring to a boil. Add 1 tablespoon salt to boiling water.
When potatoes are easily piercable with a fork, but not falling apart, drain in a colander with garlic.
Add potatoes and garlic back to the pot but don't turn on the burner. Shake a bit to dry out the potatoes briefly. Mash.
Add the rest of the ingredients to the pot with potatoes, turn the burner to the lowest temp and briskly stir all together. If more creaminess is desired, add a bit more soymilk. Remove from heat and serve while still warm.

Notes

** If a fluffier mashed potato is desired, whip in a Kitchenaid mixer, or with beaters. Cover and keep warm until ready to serve.

Quick Cranberry Sauce is a Magical Creation

November 14, 2019 by thehamptonsvegan

Why make homemade cranberry sauce?

Because Quick Cranberry Sauce is tradition!

And because this crazy quick cranberry sauce is pure tangy-sweet tasty goodness!

Also, it’s so easy to throw together, no stress, no mess!

Finally, it’s a healthy-ish addition to the table that feels like dessert!

So, Why Not Cranberry Sauce from a Can?

Because you can make it taste even better with just a few simple ingredients! It’s then fresh, delicious, and better for you too!

(With no wavy can lines and no BPA can interiors.)

But at Holiday time there are already so many recipes to make!

And that’s another good thing about our Quick Cranberry Sauce! It’s super simple to make and can be made ahead of the big day so it doesn’t get in the way of all the other cooking and baking going on.

It’ll just be sitting there in your fridge waiting for whenever you’re ready for it!

What more could you ask of a recipe?

Why not just leave it off the holiday rotation?

Because that would be Thanksgiving/Holiday sacrilege! 😉

Also, CRANBERRIES.

As part of our national heritage of native plants combined with all the Pilgrim lore, it would be unpatriotic not to have cranberries, right?!

If you are still not convinced, how about those cranberry proanthocyanidins? (Yeah, I don’t know what that is, but I do know it’s healthy stuff, found in cranberries, that’s good for you, so, enough said!) 🙂

Lastly, Cranberry aesthetics

Think about how gorgeous that deep red cranberry color looks, glistening up in the middle of your holiday table. It’s festive, inviting, and just downright seductive. You must dip into the cranberry bowl for a spoonful to complete your plate. Yes, I said cranberry sauce completes you.

It’s a holiday thing! Let’s just go with that. And enjoy it! It only comes around once a year!

P.S. For another cranberry recipe, check out our Cheerful Cranberry Orange Muffins! Because Orange is Cranberry’s best friend.

thehamptonsvegan

Quick Cranberry Sauce

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 8

Course: Side Dish

Cuisine: American

Ingredients

12 ounces fresh cranberries
1 cup sugar
1 orange -zested and juiced
1/4 teaspoon cinnamon
1 teaspoon vanilla

Method

Combine cranberries, sugar, cinnamon, 3 tablespoons of the orange juice and 1/2 the orange zest in a saucepan or pot. Mix together.
Cook over medium- high heat 7 – 10 minutes, stirring occasionally, until berries start to pop but still remain whole.
Stir in vanilla and transfer to a serving bowl. Sprinkle top with rest of orange zest. Chill in refrigerator until ready to serve. Lasts about 2 weeks or longer in fridge. Makes about 2 cups.

Notes

***If you like a smooth cranberry sauce, follow recipe but after stirring in vanilla, pour mixture into sieve (fine mesh strainer) placed over a larger bowl. Using large spoon, push through sieve, and scrape sauce off bottom of sieve into bowl until only solids are left in sieve. Discard solids, spoon sauce into serving dish, cool in fridge, then serve.

Marvelous Mushroom Gravy Makes Everything Better

November 14, 2019 by thehamptonsvegan

MMM, Mushroom gravy, YOU LOOK MAHHHVELOUS!

And if you make this delicious vegan marvelous mushroom gravy, you’ll be quoting Billy Crystal, too!

Marvelous Mushroom Gravy is the perfect accompaniment to so many of your other vegan foods. With mashed potatoes, of course, but also french fried potatoes, rice, vegan meatloaf, biscuits, sausages, Game Changer Green Bean Bake, you name it! This gravy is a wonderful sidekick recipe to have in your back pocket!

AND YOU STAY MAHHHVELOUS FOR A LONG TIME!

Because this gravy can be made ahead and frozen! It may separate a bit and look gloppy at first but never fear! With a little added broth whisked in briskly, while heating on low, it will be good as new in no time! How’s that for a MAHHHVELOUSLY easy recipe?!

AND THE BEST PART: YOU TASTE MAHHHVELOUS, TOO!

So after many trials and test recipes, we finally hit upon this winning combination. And now it’s savory, velvety, gravy goodness in every spoonful. This is the recipe you’ll love too!

It’s as easy as 1,2 3!

Some simple ingredients come together in three easy steps…

VIOLA!

MUSHROOM GRAVY, READY FOR ITS CLOSE-UP, ON THE HOLIDAY TABLE

Marvelous Mushroom Gravy

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Servings: 8

Ingredients

1 tablespoon oil
2 shallots chopped small (or use 1/2 cup finely chopped onion)
8 ounces mushroom variety (button, shitake, bella, oyster) chopped small
4 cloves garlic minced
2 tablespoons thyme leaves (or 2 teaspoons dried)
1 tablespoon fresh rosemary, chopped small (or 1 teaspoon dried)
1/4 cup red wine optional
1 tablespoon vegan butter
1 tablespoon soy sauce
2 tablespoons flour or corn starch
2 cups mushroom broth or use vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper

Method

Heat oil in a medium to large skillet. Add shallots (or onion) and cook until transparent (about 3-4 minutes).
Add mushrooms and cook about 10 – 12 minutes more (or until they release their liquid and become tender).
Add garlic, thyme and rosemary, cooking another minute while stirring.
Stir in red wine if using and cook until wine evaporates.
In a small bowl, whisk together soy sauce and flour. Then, add vegan butter to skillet. When melted add soy/flour paste. Whisk continuously to cook flour for about 2 – 3 minutes.
Slowly whisk in broth and bring to a boil.
Reduce heat a bit, and cook 2 minutes, whisking constantly, until thickened. Add salt and pepper and serve hot.

You’ll Love Our Appealing Acorn Squash

November 14, 2019 by thehamptonsvegan

I don’t just love acorn squash alone.

I LOVE all the winter squashes. Butternut, kombucha, delicata, you get the idea. And acorn squash is right up there with all that yumminess.

But you know what one of the extra advantages of acorn squash is? You don’t need to peel it! You can just leave that skin on and enjoy it right along with the delicious inner flesh.

What could be more appealing?

A New Addition

So surprisingly, I’d never tasted an acorn squash until maybe 5 or 6 years ago. It was love at first taste. But I must admit, I was overwhelmed by the idea of learning how to cook one. It seems silly now because it’s one of the easiest vegetables to make!

What is simpler than just slicing it in half ( with a hefty knife to pierce through its tough uncooked skin), scooping out the seeds and strings inside, and baking at 400* F with a little oil, salt, and pepper?

Finding the Favorite

However, I couldn’t let well enough alone. I scanned the internet to find other takes on this delicious veggie treat.

I found my favorite on AllRecipes by Chef John. Veganizing was as simple as changing dairy butter to vegan butter. And it looked so amazing that I had to try it out.

It tasted just as amazing as it looked. There is no point in trying to change anything about it because, for me, it’s perfect just the way it is.

What else can acorn squash do?

During a day trip to Greenport, Long Island, NY recently, (the North Fork to our South Fork part of Long Island), we stumbled upon a cute little restaurant on a corner. There weren’t any vegan choices listed on their menu but a Beyond Burger looked like a possibility and a special of the day also seemed like a vegan option.

And wouldn’t you know it, they were out of vegan burgers.

But wait, our server thought the special just might be accidentally vegan!

JOY! It was! So that’s what I got! And guess what it was?

A stuffed acorn squash! Love on a plate. It had quinoa and spinach and a balsamic glaze and it was very good.

New Acorn Squash Favorites

So that’s my new endeavor! To seek out the finest stuffed squash recipe to add to our meal rotations!

But I have a hunch there probably isn’t just one great stuffed squash recipe out there. Because this is a versatile vegetable and it will play nicely with a lot of different foods! Add a grain like quinoa, rice, or couscous, then beans or walnuts, and then more veggies. Spinach, kale, Brussel sprouts, and so many others. A little glaze like balsamic or pesto to top it all off and TADA! A beautiful acorn squash creation.

If I hit upon an outstanding creation, I will be sure to add it to our recipe file here. Looking forward to all the many combinations we can find!

Yay for acorn adventures!

Try the appealing acorn squash with a side of Brussel sprouts and our garlic pasta!

Appealing Acorn Squash

Print Recipe

Servings: 8

Course: Side Dish

Ingredients

4 acorn squash halved and seed and strings removed
1/4 cup orange juice
1/4 cup vegan butter
1/4 cup maple syrup
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon sea salt flakes plus more for finishing
1/2 teaspoon ground black pepper

Method

Preheat oven to 400*F.
Score diagonal parallel lines about 1/4 inch deep, with paring knife, on the inside of squash flesh. Then score more parallel lines, crossing over first lines creating crosshatch pattern.
Arrange squash halves on parchment lined baking sheet. Brush with orange juice and sprinkle with salt.
Roast for 40 minutes.
While squash bakes, place rest of ingredients into a small skillet over medium heat for about 3 minutes or until sugar dissolves.
Remove squash from oven after 40 minutes, and pour off any liquid. Brush with glaze.
Return to oven and bake another 20 minutes or until tender and browned.
Remove from oven, brush any glaze from pan over squashes and sprinkle with a little more flaked salt. Serve warm.

Make Our Simple Sweet Potatoes for a Holiday Treat

November 14, 2019 by thehamptonsvegan

Ahh, sweet potatoes how do I love thee, let me count the ways…

I love sweet potatoes baked, mashed, roasted, french fried, or turned into soup. I love you in all the above… and then some! Yes, I am the sweet potato lover of the family. I don’t care if no one else requests them. I will continue to make these orange gems as long as I’m the CEO of our kitchen.

And someday they’ll thank me.

Sweet Potatoes-A healthy choice

Because sweet potatoes are packed with goodness! High in vitamin A, with 4 grams of fiber, 2.1 grams of protein, and 12% of your daily recommended potassium, 15% of B6, and only 114 calories per cup. Plus they taste amazing. So let’s make these often!

Starting with Simply Sweet-Sweet potatoes

Because these are the favorite way to eat them. You can add the mini marshmallows if you want, but I’ll leave them off mine. We can compromise and make half with and the other half without. If you want to gild the lily or in this case sweeten the sweetened sweet potato, I won’t stop you. 🙂

Required eating

So I’m pretty sure it’s mandatory to have some form of sweet potatoes on the Thanksgiving table. This is the perfect recipe for that purpose. You can’t mess with tradition. But. of course, it’s great any time of year, too.

And you can make it ahead without baking and then put it in the oven to heat through when you’re ready. How great is that?

Therefore, accompany this with Game Changer Green Bean Bake, Sensational Stuffing, Celestial Celeriac Mashed Potatoes, and a little Marvelous Mushroom Gravy plus, Crazy Quick Cranberry Sauce for your holiday celebration- or just because! Think of all those yummy leftovers!!

↑ Simply Sweet – Sweet Potatoes above (with their holiday friends)

Simply Sweet Sweet Potatoes

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Side Dish

Cuisine: vegan