Acorn Squash Bowl with Whipped Goat Cheese

Acorn Squash Bowl with Whipped Goat Cheese by katyskitchen.ca
Vegan bowls. The internet is exploding with them. And for good reason. Unless you’re Martha Stewart or Paula Deene, cooking isn’t your full time job, and it’s a chore to get in the kitchen after a long day at the office.

Side note: lately I’ve been wondering how the heck people raise children when they have full-time jobs? For some reason, even though I’m arguably less busy now with only one job, by 7 p.m. I am ready for bed. Seriously. Consider yourself lucky if you get me to leave my apartment past then. Once it hits seven (err…..six) out come the pajamas and down goes the leftovers/take-out/mac and cheese. But kids?? Howwww??

Back on topic: in an attempt to get my body feeling a little more nourished and energized, I’m trying to incorporate more of these bowls in my life. Cooking lentils in the same pot as rice is a genius idea. Protein + starch for the price of one! Then, all you have to do is add veggies and sauce. That’s the basic formula for a vegan bowl.
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Chili Maple Roasted Acorn Squash

I don’t know whether it’s the cooler temperatures outside, or the bright orange pumpkins lining doorsteps in October, but this time of the year I always crave squash, squash, and more squash.
Roasted Acorn Squash by @inkatyskitchen #vegan #glutenfree
Squash in all shapes, colours, and sizes are delicately balanced on top of each other at the grocery store, that is, until the sneaky kid grabs the bottom one and they all topple over. I commend that kid, it’s imperative you pick the best one.

This roasted acorn squash has multiple flavour profiles that meld for a hearty, comforting side dish. There’s a punch of sweetness from the maple syrup that caramelizes at high heat, a little hit of salt that leaves you craving more, and a zip of spice from the chili powder.
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