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2 medium acorn squashes, halved and seeded
2 tsp olive oil, plus 1 TBL
12 oz package of frozen soy crumbles
ground cinnamon
ground nutmeg
2 tsp coarse salt
1/2 medium onion, finely chopped
4 cloves of garlic, pressed through a garlic press
3/4 cup bulgur wheat (I like Bob’s Red Mill)
2 cups water
1/4 cup golden raisins
1/4 cup fresh italian (flat-leaf) parsley, chopped
2 TBL toasted pine nuts

Preheat oven to 400 degrees F. Place squashes, cut side down, in a casserole dish or on a cookie sheet. Bake until soft, about 40 minutes.

Heat 2 tsp of olive oil in a large pan over high heat. Add in frozen soy crumbles, a pinch of cinnamon and a pinch of nutmeg, and 1 tsp of salt. Stir and cook for a few minutes until heated. Transfer to a dish and set aside.

Add 1 TBL of olive oil to the same pan over medium to high heat, and add in onion. Cook until slightly translucent, about 5 minutes. Add garlic and stir. Add remaining teaspoon of salt and the bulgur and stir to combine. Add in water and bring to a boil. Once boiling, reduce heat to low-medium, cover, and let cook for 15 minutes. Once done, remove from heat and let sit for 5 minutes. Fluff with fork, then add in soy crumble mixture, raisins, parsley, and pine nuts and stir to combine.

Scrape out baked squashes, leaving 1/4-inch-thick bowls, and fold scooped squash into the bulgur soy crumble mixture and mix well. Place squash bowls on pan and fill each with an even amount of the mixture. Bake 14 minutes until warmed and tops are slightly browned.

Substitutions page

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3 slices day old sandwich bread (cut off crusts and break bread into pieces)
1/2 cup dairy-free parmesan cheese (Galaxy Foods Vegan brand)
2 TBL flat leaf parsley, chopped finely
1/4 tsp sea salt
1/4 tsp ground pepper
1 egg replacer (Bob’s Red Mill 1 TBL egg replacer whisked with 3 TBL water)
1 package Gardein Chick’n Scallopini (remove from freezer as you gather ingredients)
2 TBL olive oil
2 TBL fresh lemon juice
1/4 cup water
1 TBL Dijon mustard
3 TBL dairy-free butter (Earth Balance)

In a food processor, add bread, parmesan, parsley, salt, and pepper and pulse until fine crumbs. Place on a small plate.

Prepare egg replacer and pour onto another small plate. Dip each Gardein chicken piece in the prepared egg replacer so it is lightly covered, then cover with bread crumb mixture, pressing so crumbs adhere.

In a large skillet, heat 1 TBL olive oil and 1 TBL dairy-free butter (Earth Balance). Place 2 pieces of breaded Gardein in pan and cook about 3 minutes each side, pressing down gently with a spatula to brown all crumbs. Repeat with final batch being sure to re-coat pan.

In a small pan, add lemon juice and 1/4 cup water and cook for 1 minute over low heat until steaming. Add in Dijon and whisk. Turn off heat and add in 1 TBL dairy-free butter (Earth Balance) and whisk until melted and combined. Divide sauce into 4 small ramekins for dipping.

Plate each Gardein piece over fresh baby greens and serve with a side of the lemon-mustard sauce.

Tip: If you love sauce, then I recommend doubling the sauce ingredients.

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1 small container non-dairy yogurt ( I like 6oz Whole Soy Co. Plain)
1/2 cup canned pumpkin puree
1 banana
2 tsp almond butter
1/2 cup vanilla soymilk ( I like Silk Very Vanilla)
1/4 tsp pumpkin pie spice
5 ice cubes

Add all ingredients to a blender and blend until smooth. Tastes like holiday in a cup.

Makes 1 serving

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1/2 small onion, chopped
1 small carrot, peeled and chopped
1 clove garlic, peeled and chopped
1 tsp sea salt (divided into two 1/2 teaspoons)
1/4 tsp celery seed
1 TBL olive oil, plus more for frying
1 lb cooked lentils, drained
1/2 cup breadcrumbs
1/4 tsp freshly ground pepper
2 TBL cornstarch
1 TBL Worcestershire Sauce (Annie’s Naturals is vegan)
1/4 cup water
1/2 cup pumpkin seeds, lightly crushed (place on a flat plate)

In a food processor, add onion, carrot, garlic, 1/2 tsp sea salt, and celery seed and pulse until finely chopped.  In a large pan over medium heat, add 1 TBL olive oil and carrot mixture and saute until tender, stirring occasionally, about 5 minutes.

In a large bowl, mix together lentils, breadcrumbs, 1/2 tsp sea salt, pepper, and cooked carrot mixture.

In a small bowl, combine cornstarch, Worcestershire, and water. Add to lentil mixture and combine well. Form mixture into round patties. I like to use square pieces of parchment paper to press out each patty. It is easy to work with and remove patty without smashing. Press one side into lightly crushed pumpkin seeds. If you want to do both sides, you will need to double the amount of seeds.

Heat 1 TBL olive oil in a large pan and cook 2 lentil patties at a time over medium-high heat, about 5 minutes each side. Once done, add your favorite dairy-free cheese, and cover to melt. Serve on Ezekiel sprouted grain bun with arugula.

Makes 12 patties. Freeze uncooked patties in between parchment paper and store in a zip-lock freezer bag. 

1/4 cup uncooked lentils contain 13 grams of protein and 15 grams of fiber.

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1 TBL parmesan flavor grated cheese (I like Galaxy Vegan brand)
2 TBL Vegenaise
2 tsp fresh lemon juice
a splash of worcestershire sauce (I like Annie’s vegan brand)
salt and pepper
1 french roll
a handful of baby greens spring mix
5 slices of Tofurky oven roasted deli

Slice and toast roll. In a small bowl, mix together dairy-free parmesan, vegenaise, lemon juice, and worcestershire sauce. Season with salt and pepper. Spread on both sides of toasted bread. Lay on baby greens and layer on turkey slices. Top with roll and enjoy.

Makes 1 sandwich

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3 cups cooked rice (long grain white or brown)
2 cups cut raw broccoli tips, rinsed
2 TBL sesame oil
1 package (9oz) Gardein Beefless Tips (frozen)
1 clove garlic, pressed through garlic press
1/4 cup scallions, sliced
1 TBL tamari

In a small sauce pan, add broccoli and a little water to cover the bottom of the pan. Put the lid on and steam until tender. Drain water and set aside.

While broccoli is steaming heat wok on medium to high heat. Add in sesame oil. Once oil is hot, add in frozen Gardein Beefless Tips and saute for 4 minutes, turning in pan to brown all sides. With 1 minute left, mix in garlic and scallions. Once done, add in steamed broccoli and tamari and toss to combine. Serve over your favorite rice. Garnish with additional scallions.

Serves 3

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1 frozen package Gardein Mandarin Orange Crispy Chick’n
1 cup bell peppers (orange, yellow & red), cut into bite-size pieces
1/4 cup diced scallions
2 cups of your favorite already prepared grain (long grain, brown or wild rice, or quinoa).

Prepare Gardein Chick’n according to package instructions. Dice bell pepper and scallions. When you add in the sauce to the chick’n, also toss in the bell peppers and scallions. Serve half of the chick’n bell pepper mixture over 1 cup of your favorite grain (long grain rice, brown rice, wild rice, or quinoa).

Serves 2

1 package Gardein Chipotle Lime Crispy Fingers (bake according to package instructions)
3 handfuls of spring mix baby greens
1/2 orange bell pepper, sliced and chopped into small pieces
3 lime halves for garnish

Dipping sauces:
Creamy Lime
4 TBL Veganaise
juice of 1 lime

Squeeze lime juice into veganaise in a small bowl and mix well. Consistency should be thin enough to drizzle.

Cayenne Garlic:
4 TBL Majestic Garlic spread
cayenne pepper (about 3-4 shakes), to your liking

Combine ingredients in a small bowl and mix well.

I am torn between both sauces. I enjoy them equally with this dish and both go well with a side of baked fries. Plate as shown in picture. Be sure to eat the greens and bell pepper with the baked tenders and dipping sauces!

Serves 3

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Amazing Meal is a powder that you blend with water (approx 10 oz) and enjoy. It is organic, raw, gluten free, vegan, soy free and dairy free. It is a superfood drink that provides greens, protein, and fruits & vegetables for optimum energy while delivering tremendous health benefits.

I sampled all 3 flavors. Pomegranate Mango Infusion was my favorite. I blended this with 8oz cold water and 2 oz of Naked OJ. It was simply delicious. I would even have this as a dessert it tastes that good! The powder is only 110 calories with 10 grams of protein and 6 grams of fiber. Fat is only 1 gram and sugar 6 grams. The blend provides 80% of vitamin A, 40% each of vitamins C & K as well as 20% of B12. There are additional vitamin and mineral benefits, but these are the substantial ones. The powder is a blend of wheat grass, kale, barley grass and alfalfa, with rice and hemp protein and a blend of antioxidant fruits and vegetables, such as acai, carrot, blueberry, goji, rose hips, maca and banana which are all organic. Flax seed powder is also incorporated as well as digestive enzymes and active culture probiotics for an alkaline drink and a pH health benefit!

I am a chocoholic, so I was surprised to find I loved the Chocolate Infusion second. It is also extremely yummy to drink. You don’t feel like you have to suffer drinking a ‘green’ drink. The Original Blend is a vanilla flavor and looks and tastes more green. It is still very delicious. I added in 1 banana to give it more flavor. They are all great tasting and deliver tremendous health benefits. Buy them in individual packets so you can take with you, especially if you travel.