Servings: 4

Total Time: 40 minutes

Ingredients:

For the squash:

• 2.2 lbs delicata squash, about 3 chubby ones
• ⅔ tsp coarse sea salt, or to taste
• ¼ tsp ground black pepper
• ¼+1/8 tsp cinnamon powder
• 4 tbsp olive oil

For the sauce:

• 1.5 tbsp mayo, I use tessemae’s
• 4 tbsp unsweetened plain yogurt, plant-based or full fat for keto
• ¼ tsp coarse sea salt
• ⅛ tsp ground black pepper
• 0.14 oz garlic, grated
• 1-2 tbsp lemon juice, or to taste

Garnish:

• A handful of baby arugula, baby arugula
• Salt and pepper, to taste
• Drizzle olive oil and lemon juice, to taste
• A handful of dried cranberries and golden raisins, optional or toasted nuts

Instructions: 

• Preheat the oven to 425F.
• Scrub the delicata squash clean, pat dry, and dice into ½-inch rounds (length-wise).
• What is delicata squash – a photo of the squashed image
• Scoop out the seeds and remove the stringy parts, using a grapefruit spoon.
• In a large mixing bowl, toss the squash with salt, pepper, cinnamon, and olive oil. Coat well.
• Dice up the squash to rinds and toss it in a bowl
• Line a large baking sheet with parchment. Spread the squash out in a single layer over the sheet. Bake on a middle rack for about 20 minutes on the first side and flip the rinds to bake 8-10 minutes additional.
• Roast over a sheet pan.
• In the meantime, prepare the sauce in one bowl. Cover and set aside in the fridge. In a mixing bowl, Toss the arugula with salt and pepper to taste and drizzle with oil and lemon juice.
• To serve, spread the arugula over a large serving platter. Place the roasted delicata squash all over. Sprinkle with cranberries and raisins, if using. Drizzle with a touch of sauce over the squash or serve it on the side to pass around the table.

Source: I Heart Umami

Servings: 10

Total Time: 2.5 hours

Ingredients:

• 1/2 cup dry chickpeas
• 1/2 cup dry split yellow peas
• 1/3 cup chopped red onion
• 4 cloves of garlic
• 1/4 cup cilantro packed
• 1/4 cup parsley packed
• 1/2 tsp cumin powder
• 1/2 tsp whole coriander seeds or coriander powder
• 1/2 tsp cayenne pepper or black pepper or 1/2 a Serrano chili pepper. 
• 1-2 tbsp chickpea flour
• 1 tsp salt or to taste
• 2 tsp oil optional

Instructions: 

• Wash and soak chickpeas and split peas for 2 hours or overnight. You can also use sprouted chickpeas. They should have a give when you press them. *If the chickpeas or split peas are too hard to even after the soak (sometimes they are too old), blanch them in rapidly boiling water for 3 to 4 minutes. Drain and then use.
• Drain and add to a food processor or blender. Add the rest of the ingredients except chickpea flour. Pulse to form a coarse mixture. If using a Blendtec or other blender, blend half the amount at a time. Transfer to bowl and add chickpea flour if the mixture is too mushy and doesn’t easily stick together. Form patties or long fingers.
• Stick almond halves to the fingers using chickpea flour and water paste(add a few drops of water to a teaspoon of chickpea flour). I soaked raw almonds for an hour, then peeled and halved them to use.
• Bake in preheated 375 degrees F / 170ºc for 25 minutes or until golden brown on the outside. (Turn the tray after 15 minutes to bake evenly). Serve hot. If serving patties, serve with tahini sauce, hummus, lettuce, pickles, onions, and tomatoes, as is or in a pita.
• Dip the fingers in ketchup or Sriracha and serve as is or in a Sandwich with Tahini, Onions, and greens and drizzle more Sriracha.

Source: Vegan Richa

Servings: 1

Total Time: 10 minutes

Ingredients:

• 1 cup sweet potato
• 1/2 cup frozen cauliflower florets
• 1 cup Vanilla Almond Milk
• 1 tbsp almond butter
• 1 scoop of vanilla protein powder 
• 2 tbsps honey
• a pinch of sea salt

Instructions:

• For the sweet potatoes, cut them into cubes, steam them, and then freeze them ahead of time. You want them to be frozen when you blend in order to get the right texture.
• Blend everything up in a high-powered blender until smooth. Add more almond milk as needed to keep it moving smoothly.
• Serve topped with granola, banana slices, fruit, a drizzle of almond butter, or whatever your heart desires.

Source: Pinch of Yum