These are the low-carb, gluten-free answer to all your pizza cravings! These Spaghetti Squash Pizza Boats are easy to make, fun to customize with your favorite pizza toppings, and absolutely delicious! Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4 Ingredients 2 small spaghetti squash Olive oil Salt and pepper 2 cups pizza sauce -- we used Field Day pizza sauce 2 cups shredded mozzarella cheese -- we used Follow Your Heart vegan mozzarella Your favorite pizza toppings -- we used fresh organic kale and crushed red pepper flakes Instructions Preheat oven to 400°F. Mist a baking sheet with cooking spray or lightly coat with your cooking oil of choice. Set aside. Using [...]
If this easy squash-centric soup doesn't scream fall, I don't know what does. It's perfect for a hectic chilly day when you just want to come home to a nice warm dinner with little fuss. Prep Time: 10-15 minutes Cook Time: 3-8 Hours Serves: 6 Ingredients 1 Organic Acorn Squash, skin and seeds removed & chopped 1 Organic Gala Apple, cored & chopped 1/2 cup Organic Celery, chopped 1/2 cup Organic Carrots, scrubbed and chopped 1 tsp Organic Ginger, grated 1 Small Organic Onion, diced 1 14 oz can Coconut Milk, Unsweetened -- we used Field Day 1/4 tsp Pepper 1/2 tsp Salt 1 tsp Turmeric 1 tbsp Olive Oil 1 [...]
Prep Time: < 5 minutesCooking Time: 6-8 hoursServings: 4 INGREDIENTS 1 ~15oz. Jar Salsa Verde (we used Xochitl) 1 ~14oz. Jar Chicken Bone Broth (we used Epic) 4 Chicken Breasts or Thighs (we used two packages of Red Wheelbarrow thighs) INSTRUCTIONS Dump everything into the slow cooker, fill the empty salsa jar with water and pour it over top. Cook on low 6-8 hours, or until chicken pulls apart. (Pro tip: chicken thighs tend to work better than chicken breasts the longer you plan to have them cook). Serve over rice, in tacos, or over a southwestern salad and enjoy!
INGREDIENTS 1 red onion, diced 3 stalks of celery, diced 1/4 cup Earth Balance Buttery Spread 1 1/2 tsp. onion powder 1 1/2 tsp. garlic powder 8 cups vegetable broth (7 cups + 1 cup separated) 2 russet potatoes, peeled and diced into cubes 1 bag of frozen corn 1 cup raw cashew pieces 1 cup vegan cheddar cheese (i.e. Daiya) 2 Tbsp minced parsley (fresh or dried) INSTRUCTIONS In a stock pot, melt the Earth Balance over medium heat. Add the onions, a pinch of salt and allow the onions to sweat for a minute or two. Then add the [...]