Turn your Thanksgiving leftovers into the perfect bite! Check out my video to see how to whip up an

Turn your Thanksgiving leftovers into the perfect bite! Check out my video to see how to whip up an easy Quinoa & Cauliflower Mash that tastes like creamy mashed potatoes, but has more fiber per serving. Oven Roasted Butternut Squash gives a sweet balance to the savory fillings like Vegan Stuffing with Collard Greens. Roll it up and fry it to savor the day after Thanksgiving without eating another turkey sandwich. I dipped my hot won ton pockets of goodness in cranberry sauce, oh my!


Quinoa & Cauliflower Mash

1 cup steamed or roasted cauliflower

1 cup cooked quinoa

2T Earth Balance

3 cloves garlic

Salt to taste

Puree until almost smooth, but do not over process.

 

Oven Roasted Butternut Squash

1 small squash, cut into small cubes

Olive oil

Salt

Nutmeg

Cinnamon

Arrange squash in an even layer on a cookie sheet lined with foil. Spray squash lightly with olive oil and sprinkle a little salt, nutmeg and cinnamon to taste. Roast for 35-45 minutes in a 400-degree oven. Puree and adjust seasoning.

 

Vegan Stuffing Mix- I always doctor mine up with onions, celery and water chestnuts. I added some collard greens after I fluffed the stuffing.

Wonton Pi or Mandu wrappers, Egg roll-Spring roll-Lumpia wrappers If you’re trying to keep it plant based, check the ingredients to avoid ovo/lacto. Many brands are made without animal products.

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