PLR 15/44 Yummy Festive Vegan Delights

Positive Vibrations Roundtable with Sara Troy and her Guests Danielle Bussone and Kate Strong aired November 10th-16th.

Vegan foods are they a fad or a life style? is it all about eating rice cakes or delights we did not even know exists? Today we will share some Vegan delights and how choosing a vegan diet can help you live longer and introduce you to some Yummy delights.

In “Time for Change: Whole Foods For Whole Health!,” Danielle Bussone shows us that becoming vegan is an exciting expedition into a new world of flavours and cultural culinary experiences. Whether you wish to fully embrace a WFPB lifestyle or would just like to add healthy foods to your current diet, Bussone arms the reader with mouthwatering, healthy recipes that will make the inclusion of whole foods easy, delicious and restorative.

Take a listen to her other show for more vegan recipes.

time-for-change-vegan-delights

Contact Danielle

www.vegginoutandabout.com daniellebussone.com danielle@daniellebussone.com

Kate Strong says “Where to begin”? It would be easy to start with something positive, such as “you never lose, you only learn” or “your greatest challenges hide your greatest lessons”, but this wouldn’t be just.
I doubt that anybody during their ‘greatest challenge’ ever boasts a huge smile and says “I’m so happy to be in the midst of some brilliant future lesson”.

Kate is a Welsh-born international traveller. She has spread her wings far and wide not only geographically but in every aspect of her life. Having embraced a vegan life style her performance in her sport and life had far out exceeded her expectations.

Her past show with me. being-strong-with-veganism

www.strongkate.com  facebook.com/strongkate1 twitter.com/strongkate

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Danielle’s Vegan Fall recipe

Steamed And Roasted Stuffed Acorn Squash

Stuffed acorn squash is fantastic any time but it is especially welcome during the Thanksgiving and Christmas holidays when turkey takes centre stage in many American homes. This dish is cooked mainly on top of the stove and for only the last 15 minutes in the oven. It not only cooks more quickly than baking or roasting alone, but I believe you end up with a more flavourful result.

Time: 50 minutes

Yield: 2 halves, stuffed

Serves 2 as a main course, 4 as a side dish

Ingredients:

2 oranges, juiced with pulp

3 tablespoons maple syrup, divided

1 cup water

1 large organic acorn squash

1 large red delicious apple*, seeded and chopped into 1/4-inch cubes, (about 2 cups)

1/4 cup chopped walnuts

1/4 cup raisins, preferably golden organic

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Method: 35 to 50 minutes

Preheat oven to 375ºF

Prep time: 10 minutes

Stovetop: 15 to 25 minutes, depending on the size of your squash

Oven time: 10 to 15 minutes

Cut acorn squash in half, from stem to pointed tip. With a spoon, scrape out all the seeds and seed pulp until there is a clean hollow where the seeds were.
In a large covered skillet or saucepan, mix the water, orange juice, and 1 tablespoon maple syrup. Stir to combine.
Arrange squash in pan, cut side down. Arrange the raisins in the pan around the squash. Cover and bring to a boil. Allow to boil on high until tender. (If the water boils away too quickly add a little more, 1/4 cup at a time.) This will take 15 to 25 minutes, depending on the size of your squash. When it is tender and can easily be pierced with a fork or bamboo skewer, remove the lid and allow most of the liquid to boil away. Do not allow the thick liquid or the raisins on the bottom of the pan to burn.
While the squash is steaming, chop apples and toss with cinnamon, nutmeg, walnuts, and 2 tablespoons maple syrup. Set aside. Once the squash is tender, transfer to a casserole dish or other baking dish with sides. Turn the squash cut side up. Scoop the remaining liquid and the raisins out of the pan and add to the apple mixture. Fill the cavities in the acorn squash with this mixture.
Roast, uncovered, in a preheated oven for 10 to 15 minutes. The apples should develop a caramel glaze and should still be firm. Do not allow to burn. Serve hot.

*Though Red Delicious isn’t typically a cooking apple, I like it in this recipe because it is sweeter than most apples and one of the most nutritious. Also because you are only wilting the apple rather than fully cooking it, it will continue to hold its shape and still have a little bit of a crunch.

Spicy Cranberry Chutney

This dish is sweet and sour and spicy all at the same time. Prepared with whole ingredients and sweetened entirely with fruit you can eat as much as you want of this guilt-free, healthy condiment. Red delicious apples are best with this dish because they are the most sweet, and actually one of the most healthy apples on the market. They will melt into the sauce, which is fine since it is not important that the apple maintain its shape. The ginger and cayenne give this sauce its signature peppery tang. Enjoy it as a side dish, a condiment or even as a sandwich spread.

Yield: about 4 cups

Time: 45 minutes

Ingredients:

12 ounces fresh or frozen whole cranberries

3 large red delicious apples, diced

1 large red delicious apple, puréed

8 large medjool dates, puréed

1 large orange, juiced (with pulp)

2 tablespoons orange zest

⅓ cup raisins

3 tablespoons fresh ginger, finely minced

3 tablespoons fresh lemon juice

1 teaspoon ground cinnamon

½ teaspoon ground Jamaican allspice

⅛ teaspoon cayenne pepper, optional

Purée one apple with the dates and orange juice, adding a little water if needed.

Combine all of the ingredients into a saucepan and simmer 25 minutes at medium temperature uncovered.

Serve hot or cold.

Can be used as a condiment, side dish or sandwich spread.

Danielle and Wise Health have created a special Holiday Vegan Feast menu for you to try out this holiday season. To make it easier for you to remember, we have created a downloadable book format with everything you need to make this a healthier happier holiday season for you, your loved ones and your friends. Plus every item on the menu will be discussed in greater detail in part 2 of this mini-series. Please feel free to distribute copies of this special mini-book to everyone you know.