The Lazy Man’s Apple Crisp is incredibly easy — each apple is topped with a golden streusel made of nuts, Medjool dates or raisins, sugar, cinnamon, and cloves. Do it up with a few scoops of ice cream, caramel, or honey drizzle.
At this point in the season, you’re most likely over stuffing — from stuffing your bellies, to stuffing presents, to the stuffing that found its way to every holiday party dinner table. Well, allow me to introduce you to my personal favorite way to “stuff” that can actually help you keep all your New Year’s resolutions — stuffing your fruits and vegetables!
Spice up your chili night by serving it out of an edible squash bowl and elevate (and simplify) your apple pie by stuffing a baked apple with a delicious crumble.
Who said we can’t stuff a little more joy into our weekday family dinners? Sharing food is my love language, and I sincerely hope you and your families enjoy these recipes! I am forever grateful to my highly qualified taste-testing panel: my husband, 1-year-old daughter, and golden retriever. From my kitchen to yours, happy stuffing!
Stuffed Apple Crisp, aka The Lazy Man’s Apple Crisp
I love apples, more specifically apple pie — a la mode of course. However, what I do not love is the tedious task of rolling out a crust, cooking down the filling, and then gathering all the ingredients once more for a crumble topping. Allow me to introduce you to my favorite apple recipe as of yet, or as I like to call it … the lazy man’s apple crisp! Incredibly easy and absolutely divine, each apple is topped with a golden streusel. This is the perfect option for serving individual desserts or for those nights we need something sweet quick! Do it up with a few scoops of ice cream, caramel, or honey drizzle.
Apples
6 apples (Fuji and Gala work best here)
1 tablespoon ghee/vegan butter/coconut oil, melted and divided
Sprinkle of cinnamon
Pecan Crumble
¼ cup oat flour
½ cup pecans or walnut, rough chopped
3 tablespoons coconut sugar
1 teaspoon cinnamon
Pinch ground cloves
3 tablespoons coconut oil, melted
3 Medjool dates, pitted and chopped (or substitute ¼ cup raisins)
Pinch sea salt
Optional Toppings: Ice cream, caramel, honey, maple syrup
Preheat oven to 350 F. Prep the crumble first. Mix oat flour, chopped pecans, coconut sugar, and spices together until all is coated. Add in coconut oil and sea salt. With the back of a fork, work the coconut oil into the streusel topping until all is mixed well. Stir in dates or raisins. Set aside.
Slice the top off apples, discard. Using a small paring knife, begin to core apples, cutting a small circle around the stem. Scoop the seeds and some of the flesh out with a spoon. Make sure to scoop out the core but do not cut through the bottom of the apple. You just want to create a hollow space for the crumble! With your fingers, coat the inside of each apple with a little melted ghee/coconut oil. Sprinkle cinnamon into each apple. Scoop the mixture into the cavity of each apple, filling each completely. If there is extra filling, save for smoothie/oat bowl topping.
Add about ½-inch water to the bottom of the baking dish, which will help the apples soften while baking. Place the apples into baking dish and bake for 35 to 45 minutes, or until softened and crumble is golden. Note: At a half hour, if the liquid has evaporated so much that the surface of the baking dish is dry, add more. Serve immediately with desired toppings.
Leftover apples can be stored in a sealed container in the refrigerator for up to 2 or 3 days.
Chili Stuffed Acorn Squash
Get your soup pots ready; it’s chili season. Thanks to this recipe, I’ll be eating this chili all season long. Is there anything more appealing than snuggling up to a warm bowl of chili and thick slice of cornbread on a frigid winter night? Not much ringing a bell over here.
The spices in this chili provide such a depth of flavor, and each bite will feel like a warm hug. You can really elevate (and impress your family) with this chili dish by serving in a squash or sweet potato bowl. Tis the season! Serves 4.
Squash Bowls (optional)
2 medium acorn squash, halved
1 tablespoon olive oil or avocado oil
1 tablespoon maple syrup
Sprinkle of salt
Preheat oven to 400 F and line a baking sheet with parchment paper. Using a sharp knife, carefully slice each squash (from tip to tip, lengthwise). Scoop out the seeds with a spoon.
Divide the oil and maple syrup between each half and rub into the flesh with your hands. Sprinkle each one with salt.
Lay the squash face (flesh) down onto the parchment paper and roast for 35 to 40 minutes.
Once you can easily pierce a fork through each squash half, take them out of the oven. Allow them to slightly cool before adding chili.
Homemade Vegan Chili
1 sweet onion, diced
1 jalapeño, diced (discard seeds)
1 red pepper, diced
1 yellow pepper, diced
2 ribs celery, diced
2 large carrots, peeled and diced
3 cloves garlic, minced
3 tablespoons chili powder
3 teaspoons ground cumin
1½ teaspoons smoked paprika
3 tablespoons tomato paste
1 can Ro-Tel or fire roasted tomatoes
1 can diced tomatoes
1 can kidney beans
1 can great white beans
1 can pinto beans
2 cups cremini mushrooms, destemmed and chopped
2½ cups vegetable broth
2 tablespoons tamari
2 tablespoons nutritional yeast (optional)
2 tablespoons coconut sugar
1 tablespoon maple syrup
¾ teaspoon sea salt
Few pinches pepper
1-2 teaspoons lime juice (optional)
2-3 teaspoons hot sauce or Sriracha (optional)
Warm 2 tablespoons olive oil in a large soup pot over medium heat. Add onion, jalapeños (if using), peppers, celery, and carrots into the pot. Saute the mixture until the onions are translucent, about 5 minutes. Add minced garlic and saute another 2 minutes.
Next add chili powder, cumin, and smoked paprika. Stir the spices into the mix so that their aromas release, about 30 seconds. Now stir in tomato paste. Add diced tomatoes, beans, and mushrooms and stir until all are coated. Add broth, coconut sugar, maple syrup, tamari, nutritional yeast, salt, and pepper. Stir.
Bring soup to boil. Once it reaches a boil, reduce heat to simmer and cover. Allow to simmer for 35 minutes. For the best chili texture, transfer about 2 cups of the chili into blender, making sure to get some of the broth as well. Fasten the lid and pulse for about 10 seconds. Pour the blended mixture back into the pot. Stir in the lime juice if using and hot sauce/Sriracha. Taste and adjust the seasonings. Scoop desired amount of chili into squash bowls and serve!
Note: It’s always best to let chili sit for a few hours or overnight before serving. It really elevates all the flavors!
Farro Mac n’ Cheese Stuffed Butternut Squash
The beautiful thing about this dish is that it pleases meat and plant eaters alike, making it the perfect option for those gathering around your table any time of year. It’s decadent, hearty, satisfying, indulgent, yet made with incredibly wholesome ingredients. This would be the perfect vegetarian/vegan entree or side dish for those who crave some hearty veggie options!
Swap out the farro for brown rice to make this dish gluten-free and the ghee for vegan butter to make it completely plant-based friendly. Everyone is welcome to fall in love with this one! Serves 4.
Mac n’ Cheese Sauce
Note: Preparing the sauce first or the day before will help cut down on recipe time.
1½ cups cashews (soaked minimum 6 hours in a bowl of water)
1 sweet or yellow onion, peeled and quartered
2 carrots, peeled and quartered
2 cloves garlic, peeled
¾ cup unsweetened cashew yogurt (I use Forager Project, but any unsweetened non-dairy yogurt should work)
¼ cup water
1 tablespoon lemon juice
1 tablespoon ghee or vegan butter (really enhances cheesy flavor)
1 teaspoon paprika (extra for sprinkling on top)
½ teaspoon chili powder
¾ teaspoon sea salt
Add carrot, onion, and whole garlic cloves to a steam pot and steam until carrot and onion are fork tender, usually about 12 to 15 minutes. Allow to cool slightly.
Drain and rinse cashews that have been soaking. Add cashews and cooled steamed mix to a high-speed blender. Add cashew yogurt, water, lemon, ghee/vegan butter, and all spices into blender. Blend until smooth and creamy, scraping down the sides of the blender as needed. Taste and adjust seasonings.
Stuffed Butternut Squash
1 butternut squash, halved lengthwise
½ tablespoon olive oil
Pinch sea salt
1¼ cups farro, cooked
1½ cups fresh spinach, destemmed and finely chopped
1½ cups mac n’ cheese sauce from recipe above
2 to 3 sage leaves, diced
Preheat oven to 400 F and line a baking sheet with parchment paper. Scoop out the seeds and stringy flesh of the halved butternut squash. Rub olive oil onto each half of the butternut squash and into the hole created by scooping out the seeds. Sprinkle a pinch of sea salt onto each half. Place the squash cut side down on a lined baking sheet. First bake for 20 minutes. Then flip the squash over and continue baking. Check squash after an additional 30 minutes. Once a knife can pierce through the thickest part of the squash easily, it is done. Remove from the oven and allow to cool. Reduce oven heat to 375 F once the squash has been removed.
Prepare farro according to package instructions while the butternut squash is roasting (also a great step to have done ahead of time). Once finished, measure out 1 full cup for this recipe, and save the rest to add to salads or stir fries. Add cooked farro to a large mixing bowl.
Once the butternut squash has cooled, scoop out about half of the flesh from each half, making sure a sturdy boat is still intact for when you fill it. Add the squash flesh to the farro bowl.
Add chopped spinach and diced sage, and stir in the mac n’ cheese sauce. Stir well. If not saucy enough, add an additional ¼ cup of sauce. Taste and adjust salt — I added a few pinches at this step.
Fill each half of squash with a decent amount of filling. If any filling is left over, save it for adding to salads or veggie bowls. Bake stuffed squash an additional 25 minutes. Lastly, let sit under a high broil for only 2 minutes, watching carefully. This will help brown and crisp the top of each squash. Remove from the oven and serve!
Asian Stuffed Cabbage Rolls
We took this classic Asian side dish and gave it a twist! These are almost too good to be true. The dipping sauce will have you doing a little dance and the sizzle of each cabbage roll will have your mouth watering. These would be the perfect appetizer or side dish at a festive dinner party or for picky eaters!
Yes, some prep is involved, but a few little tricks can help keep it simple. Prep the brown rice and veggie mix the day before, so all you have to do is roll and make the sauce come game-time! Or skip the rolling all together if it’s not your thing, and just add the veggie rice mixture to some sauteed cabbage or on top of a salad. But don’t skip the sauce – it is worth a little whisking.
Brown Rice
1 cup brown rice
2 cups water
Pinch sea salt
1 teaspoon olive oil
Rinse brown rice thoroughly with cold water. Add water, sea salt, and olive oil into a pot. Stir in brown rice. Bring rice to a boil. Cover with a lid and turn the burner to a low simmer. Check after 35 minutes. Once there is no more water in the pot, turn the burner off and let the rice “steam” for 10 minutes. Fluff with a fork when complete.
Heavenly Stir-Fry Sauce
Sauce:
½ cup vegetable broth
3 tablespoons low sodium tamari
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon maple syrup
1 tablespoon coconut sugar
2 teaspoons Sriracha (optional)
¼ teaspoon smoked paprika 1 tablespoon tapioca starch (arrowroot should work too!)
Pan:
½ tablespoon toasted sesame oil
2 garlic cloves, minced
2 teaspoons freshly grated ginger (from a ginger root)
Whisk ingredients from vegetable broth to smoked paprika in a large bowl. Once all combined, whisk in tapioca starch, continuing until there are absolutely zero clumps.
Heat sesame oil in a sauce or saute pan over medium heat. Saute ginger and garlic for 30 to 45 seconds or until fragrant. Now add in sauce mixture. Stir well. Bring the sauce to a boil and then immediately turn to a simmer. Simmer the sauce for 3 to 4 minutes, stirring frequently. Turn off the burner and continue to stir as it cools. This sauce will thicken considerably as it cools. Serve immediately for a drippy texture or see note below for making ahead of time! Store in a sealed container.
Note: If prepping the sauce ahead of time, simply add back into your sauce pot with a dash or 2 of water. Warm the sauce and stir in water to thin — keep adding water until you reach desired consistency.
Cabbage Rolls
1 large napa cabbage (12 to 15 leaves) or feel free to substitute any cabbage here
½ tablespoon toasted sesame oil
1 small red onion, diced
2 teaspoons grated ginger root
2 garlic cloves, minced
1 large carrot, diced
1 large bell pepper, diced (or 2 small)
1 medium zucchini, diced
2 cups mushrooms, destemmed and diced
1 tablespoon low sodium tamari
1 tablespoon coconut aminos (substitute tamari here)
2 cups brown rice (cooled, from prep above)
½ teaspoon sea salt
½ teaspoon pepper
Sesame seeds for topping
For pan-searing: You will need a dash more oil in your saute pan.
Once you have chopped the vegetables and the brown rice has been prepped, begin to prep the cabbage. Secure 10 to 15 solid leaves for wrapping, trimming the super thick parts off the stem (but leaving room to roll). Add 3 to 4 cabbage leaves to a pot of boiling water. Allow them to soften for 2 minutes in the boiling water. Then transfer the leaves to a bowl of cold water for another minute. Remove the cabbage from the chilled water and onto your rolling service, first shaking off any excess water. Repeat this process until you have prepped all of the cabbage leaves.
Now it’s time to prep the vegetables. Add oil to a skillet and warm over medium heat. Add onion, garlic, ginger, carrot, and pepper. Saute for 2 minutes. Add zucchini and mushrooms and saute another 4 to 5 minutes. Stir in tamari, salt, and pepper. Now stir in 2 cups brown rice. Taste and adjust seasonings.
Begin to spoon 2 tablespoons of rice mixture into the wide end of each cabbage leaf. Sprinkle with sesame seeds. First tuck in the sides and then roll cabbage leaf over the filling. Continue to roll until no more stem remains. I always end up trimming a bit more of my thick stem off. You will feel when it is secure. Repeat this process until you are out of cabbage leaves. Leftover filling can be used on salads or as a “fried rice” side dish.
Now it’s time to pan-sear the cabbage rolls. Warm a dash of oil in a pan over medium-high heat and spread evenly around. Add 5 cabbage rolls at a time, searing each side for 3 to 4 minutes until the cabbage rolls have a nice char or golden sear on each side. Repeat for each cabbage roll. To serve, drizzle each seared cabbage roll with sauce and sprinkle with sesame seeds. Serve with a small bowl of dipping sauce as well!
