Delicata Squash recipe!.

So these are one of our all time favorite squashes ever! I discovered them last year and now all I want are these beautiful heirloom, non GMO deliciousness I instantly fell in love with them. They have a wonderful full flavor of creamy yellow corn, and the skin is tender enough to enjoy the whole thing! It’s also very filling, and is a fantastic substitute for more starchy carbohydrates. They are just that wonderful if I say so myself.

As soon as I was able to pick some up at our beautiful Atwater market I just had to share this recipe with all of you 🙂.

These boats are cut in half and filled with a wonderfully smoky white bean, zucchini and red lentil filling . Then topped with a beautifully creamy maple bacon ( vegan bacon that is )  potato mash.

This is what you will need. This will serve 4 to 6 depending the size of your delicata.


1 can white kidney beans drained and washed

1 medium size zucchini

1/4 cup red lentil uncooked

3 green onions chopped

3 tablespoon chopped cilantro

a couple dashes liquid smoke

salt and pepper to taste

Optional …chili flakes

Do not cook the stuffing,  it will cook in the squash.

Fill your boats ( do not over stuff )with the stuffing then cover your tray or cast iron pan with aluminum paper.

Place into the oven for a minimum 45 to 60 min. at 400F. Do not uncover.

Mash will be placed on top of boats after cooking of the squash is done.


6 potatoes cooked and mashed

then add

olive oil

1 cup almond milk

salt and pepper

Mix everything together make your potato nice and creamy, if more liquid is needed add more milk then fold in the bottom two ingredients:

2 tablespoon maple syrup

coconut bacon ( you can get my recipe here )

Then top with extra coconut bacon just before you serve it!

Place potato on top of your squash and return into the oven uncovered for 10 min on grill to get your potato crispy and golden. At this point you can even add some vegan cheeze if you want some on top. When your potato gets nice and golden remove from heat and top with extra coconut bacon. Dinner is served!!!

Leave me a comment and tell me how you liked it :D!!

Bean Chili A warm spicy fall dish that will warm your body and soul!

I call this soul food 🙂 This is what I like to call a no-stress dish because it is just so easy to make and to throw together! It will satisfy everyone at home and is for sure a crowd pleaser at any potlucks! The flavors all merry wonderfully together and dance happily around in your mouth with explosive flavors. This dish is especially well liked by heat lovers, but if you can’t handle all of that heat just leave some out, you still won’t be disappointed. It’s just that good, and it will keep you coming back for more, even if I do say so myself!!

Serves 6

  1. Start off by toasting your coriander seeds, and cumin powder, this will release all of the flavors and aromas.
  2. Add the olive oil, chopped onion and crushed garlic. Stir till the onions become translucent.
  3. Add the chopped cayenne pepper along with the chili powder and flakes. Make sure to stir for about a minute, making sure not to make it stick.
  4. Add your tomatoes that you have crushed with a fork or a potato masher beforehand. Then go on to add your beans, potato, zucchini, water, maple salt and pepper. When it comes to salt, remember less is always better. You can always add more salt to your dish, but you can never remove it!
  5. Let it cook for at least 25 to 30 minutes or until the potatoes get tender.
  6. Now you can add your parsley. Cook for 15 to 20 minutes longer.
  7. Remove from heat and check to see if you need more salt, and add a dash of liquid smoke.
  8. Serve hot with a dollop of vegan sour cream ( you can use tofutti sour cream ) and chopped cilantro.
  9. Enjoy!!

You will need:

1/2 teaspoon cumin powder

1 teaspoon coriander seeds

2 tbsp olive oil

1 large yellow onion

4 cloves minced garlic

1/2 to 1 large red hot Cayenne pepper chopped

1/2 to 1 teaspoon chili powder

1.2 teaspoon chili flakes

1 zucchini chopped

3 -4 potato chopped

2 can whole roma tomatoes ( hand crush with a fork or potato masher ) you want to be able to still have some large pieces of tomato

2 1/2 cans beans I used red kidney, black, and 1/2 can mixed

1 cup of chopped parsley

a dash or two of liquid smoke

1 cups water ( you can always add more if needed )

3 tablespoon maple syrup

salt and pepper to taste

chopped cilantro for garnish

tofutti sour cream