LA_Yoga_-_November_2018_Red

C

ooking may seem like magic, but if you can
read, you can cook. The magic comes from be-
ing engaged with the process, imagining new fla-
vor combinations, and finding different ways to
serve and enjoy the plant-based foods you love.
Get into the kitchen and cook for yourself and for—
or with—those you love.
These recipes were designed with a reducetarian mindset. The reduce-
tarian lifestyle is highly inclusive by design. It comprises vegans (no animal
products) and vegetarians (no meat), as well as flexitarians and mostly
vegetarians (a tiny bit of meat), semi-vegetarians (a little bit of meat), and
anyone else who is reducing the amount of animal products in his or her
diet. It unites the growing community of individuals who are eating more
and more plant-based foods. This concept allows us to focus not on our
differences but on our shared commitment to ending factory farming and
to significantly reducing societal consumption of animal products. This
new perspective provides everyone—not just vegans and vegetarians—
with a platform to make everyday choices to eat fewer animal products,
which makes huge differences in their health and in the world.

Stuffed Squash with Lentils and Rice
Makes 4 servings

2 small butternut squash

3 TBSP extra-virgin avocado oil, divided

1 cup long-grain brown or white rice

½ tsp sea salt

1 medium onion, chopped

½ cup pecan or walnut pieces

1 (14-ounce) can cooked lentils, drained

Sea salt and pepper

Garnish
½ cup Vegan Parmesan Cheese

• Preheat oven to 375°F. Line a rimmed baking sheet with
  parchment paper.


• Cut squash in half lengthwise. Remove and discard seeds. Cut the
  long, narrow “neck” end off each half, about an inch from the seed
  cup. Refrigerate neck ends for another meal. Brush the cut sides of
  the seed cups with 1 tablespoon of the oil and place cut side down on
  prepared baking sheet.


• Bake for 25 minutes, or until tender when pierced with a knife.


• Meanwhile, make filling: Combine rice with 2 cups water and salt in a
  saucepan. Bring to a boil over medium-high heat. Cover, reduce heat
  to medium-low, and simmer for 20 minutes, or until tender (all
  the water should be absorbed). Fluff with a fork and set aside.


• Heat remaining oil in a skillet over medium-high heat. Add onion and
  pecans and cook, stirring frequently, for 5 minutes, or until onion is
  soft and pecans are toasted.


• Stir in lentils and heat through. Remove from heat and stir in rice.
  Season to taste with salt and pepper.

TIP: Butternut squash is moist and firm and has a pleasant taste, and
since you are only using the bulbous end, you will have enough squash
left over to make something like a baked squash curry or other squash
dish another day.

To Serve

Spoon stuffing into cooked squash cups. If desired, sprinkle 2 tablespoons

vegan Parmesan cheese over each squash half. Serve immediately.

You’ve Got Options

You can use 2 small acorn squash instead of butternut squash for this

recipe. Cut acorn squash in half, remove seeds, brush with oil, place cut

side down on baking sheet, and proceed with step 3.

Vegan Parmesan Cheese

Makes 1¼ cups

1 cup roasted and salted cashews

¼ cup nutritional yeast

½ tsp ground turmeric

Roasted Beet Soup

Makes 6-8 servings

6 small to medium beets (about 3 pounds),

trimmed and quartered

2 medium onions, trimmed and quartered

6 large cloves garlic, unpeeled

2 TBSP dried rosemary

3 TBSP extra-virgin avocado oil

6 cups Vegetable Broth (page 125), or store-bought

Sea salt

Garnish (optional)

¾ to 1 cup Vegan Yogurt (page 66), or store-bought

6 to 8 tablespoons prepared horseradish

• Preheat oven to 375°F. Spread beets, onions, and garlic evenly in one
  layer on a rimmed baking sheet. Sprinkle with rosemary and drizzle
  with oil. Roast for 45 minutes, or until garlic is slightly browned and soft.


• Bring broth to a boil over medium-high heat in a large saucepan or soup
  pot. Peel roasted garlic and add with roasted vegetables to the pot.
  Reduce heat and simmer for 15 minutes, or until beets are soft.


• Ladle ½ cup of the broth and some of the vegetables into the jug of a
  blender. Blend at high speed for 1 minute, or until smooth. Empty
  puréed vegetable mixture into a bowl.


• Repeat step 3 until all of the vegetables have been puréed. Return to
  the pot, stir, and heat through. Taste and add salt to taste.

To Serve

Ladle soup into six or eight bowls. If desired, top with 2 tablespoons of

yogurt and 1 tablespoon horseradish, or pass yogurt and horseradish sepa-

rately.

You’ve Got Options

• If you haven’t tried roasted beets, you may find that you actually like
  (dare I say, love) the taste. Roasting vegetables brings out their sugars,
  caramelizing the veggies to render them sweet, nutty, and very
  agreeable.


• Of course, if you like a more rustic, chunky soup, omit steps 3 and 4,
  but don’t forget to taste and add salt if required.