#vegan adaptable

Servings: 8 - 185 kcal/5g protein per 1.25 cup serving

1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)

2 cloves garlic, minced

3 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 tablespoons balsamic vinegar

1 teaspoon maple syrup

2 teaspoons Dijon mustard

8 cups packed baby spinach, roughly chopped

1 medium Honeycrisp apple, diced

½ cup diced sharp Cheddar cheese

½ cup toasted chopped pecans

Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.

...I cleared out two and a half partially-empty boxes in our pantry to make this haha

Pie pumpkins stuffed with vegan sausage, apple, onion, garlic, more pumpkin, Israeli couscous, spices, and feta 🎃

Servings: 12 slices - 137kcal/2g protein per slice

4 bananas, about 1 ⅓ cups, mashed

1 large egg

1 Tablespoon vanilla extract

3 Tablespoons light brown sugar

2 Tablespoons granulated sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups all-purpose flour (white or white-whole wheat)

2 Tablespoons unsalted butter, melted (or substitute applesauce)

1. Grease a standard 9×5” loaf pan (I also like to line the bottom of the pan with parchment paper to make sure the loaf doesn’t stick).

2. Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.

3. In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir to combine.

4. Gently stir in melted butter. Bake at 350 degrees F. for 35-45 minutes or until a toothpick inserted into the center comes out clean.