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Recipe: Cointreau Orange Salad with Coconut Yogurt Sauce

Recipe: Cointreau Orange Salad with Coconut Yogurt Sauce

Ingredients

10 navel oranges (or any seedless variety)
Cointreau (or Grand Marnier) liquer
seeds from 1 pomegranate
a few fresh mint leaves for garnish
Yogurt Sauce
1 cup unsweetened coconut yogurt
1 tsp ground cinnamon
3 tbsp pure maple syrup (or to taste)

Directions

Slice the rinds off the oranges and discard. Cut the oranges into 1/4 inch slices. Place on a serving platter. Top with pomegranate seeds and drizzle the fruit with Cointreau. Garnish with fresh mint leaves. Serve with chilled Coconut Yogurt Sauce.

Yogurt Sauce

Combine the yogurt with the cinnamon and maple syrup. Serve with chilled Coconut Yogurt Sauce.

~ Marla Meridith

Recipe: Chickpea Stuffed Acorn Squash

Ingredients

Directions

~ Marla Meridith

Recipe: Chickpea Stuffed Acorn Squash

This Vegan Chickpea Stuffed Acorn Squash is a deliciously healthy main for plant based diets. Filled with veggies, grain free, gluten and dairy free.

2-4 servings

2 medium acorn squash
4 tbsp olive oil
Salt and black pepper, to taste
—CHICKPEA STUFFING
2 tbsp olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup crimini mushrooms, chopped
1 1/2 tbsp Tamari or soy sauce
1/2 tsp freshly chopped rosemary
1 can (15.5 ounce) chickpeas, rinsed and drained
1/2 teaspoon cumin
1/2 tsp sweet (or spicy) paprika
1/4 tsp turmeric
—toppings
freshly chopped parsley

Preheat oven to 400˚F with the rack in the middle.
Wash squash. Pierce the squash several times with a sharp knife. Microwave on high for 5 minutes or until soft enough to slice. Let cool a few minutes, slice in half and scrape out the seeds with a fork. Discard the seeds. Gently slice the bottoms so the squash lay flat in a baking dish.
Make 10 slits inside each half. Rub 1 tablespoon of olive oil into each half, and sprinkle with salt and pepper.
Place squash on a baking pan, pour 1/2 cup of water onto the bottom of the pan, and bake for 35 minutes at or until soft.
While the squash are cooking: In a 10 inch cast iron skillet, heat the olive oil over medium heat. Add the onions. Sauté until softened and fragrant a 4-5 minutes.
Add the garlic, carrots, celery, mushrooms and soy sauce, and sauté for 3-4 minutes
Add the rosemary, chickpeas, cumin, paprika and garlic powder. Sauté for another 5 minutes. Add salt and pepper to taste.
Once squash is finished cooking, remove from oven, place on a serving plate. Fill each half with the stuffing, serve immediately.

~ Marla Meridith