Butternut Squash with Pumpkin Seeds and Cranberries Recipe

Total time to prepare: 15 minutes. Serves 4. 

Ingredients:

• 1 lb. butternut squash, cut into 1/2-inch dice
• 2 tsp. Dijon mustard
• 1 tsp. balsamic vinegar
• 2 Tbs. pomegranate juice or orange juice
• 1/8 tsp. kosher salt
• 2 Tbs. extra-virgin olive oil
• 1/3 cup pumpkin seeds, toasted
• 3 Tbs. dried cranberries

Directions:

1. Steam the squash until tender, 3-5 minutes. Drain any water.

2. In a large bowl, whisk together the mustard, vinegar, juice, salt, and oil.

3. Toss the squash in the bowl with the dressing.

4. Sprinkle with the pumpkin seeds and cranberries.

Zucchini Tater Tots

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Result in approximately 40 tater tots

Ingredients

• 3 large russet potatoes, peeled
• 2 zucchinis, about 2-3 cups shredded
• 1½ teaspoons salt, plus more for sprinkling on top
• Olive oil

Instructions

1. Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.
2. Preheat oven to 425 degrees Fahrenheit. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dishtowel. Place grated zucchini into the bowl with the potatoes and add 1½ teaspoons salt. Use your hands to mix everything together.
3. Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
4. Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned and crispy, about 30 minutes, flipping halfway though. Serve with ketchup if desired.

Vegan Pizza Sandwiches

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Yield: 3 large sandwiches

Ingredients

For the tomatoes:
• 2 medium firm beefsteak tomatoes, sliced 1/2-inch  thick
• Olive oil spray or olive oil
• Salt and pepper
For the mushrooms:
• 1 tablespoon olive oil
• 2 medium portabella mushroom caps, cleaned, stemmed and sliced
• Salt and pepper
For assembling:               
• 1 pound refrigerated pizza dough
• 1/2 of a small red onion, thinly sliced
• 2 ounces vegan cheese, crumbled
• 4 ounces vegan mozzarella, sliced
• 1 cup lightly packed fresh arugula
• 1/2 cup lightly packed fresh basil leaves
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon olive oil

Instructions

For the tomatoes:   
1. Preheat the oven to 325ºF. Line a large baking sheet with parchment paper.
2. Lay the sliced tomatoes in a single layer on the prepared baking sheet, then mist or drizzle lightly with olive oil and sprinkle with salt and pepper.
3. Bake for about 50 minutes to 1 hour, gently and carefully flipping the tomato slices once halfway during baking, until slightly shrunken and shriveled. Remove from the oven and let cool for about 5 minutes. Gently blot with paper towels to remove excess moisture, then transfer the tomatoes to a plate and set aside.
4. Increase the oven temperature to 500ºF. Re-line the large baking sheet with a clean piece of parchment paper and set aside.
For the mushrooms:
5. Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add the sliced mushrooms and cook until tender and they have released their juices, about 6 to 8 minutes. Remove from the heat and stir in salt and pepper to taste. Set aside.       
To assemble:       
6. On a floured surface, split the pizza dough into three equal pieces and shape each into a circle that is about 7 inches in diameter. If the dough keeps springing back, let rest for about 10 minutes and then try again.
7. On one half of each circle of pizza dough, add some of the sliced red onion, some crumbled vegan cheese, the cooked mushrooms, the roasted tomatoes and some vegan mozzarella. Fold the other half of the pizza dough over the top to cover the filling, pinch the two corners, but do not seal the dough all the way around.
8. Carefully transfer the assembled sandwiches to the prepared baking sheet. Bake until golden brown, about 10 to 12 minutes.
9. Remove from the oven and let cool for 10 minutes.
10. Meanwhile, in a small bowl, toss together the arugula, basil, lemon juice and olive oil. Carefully open each cooled sandwich and fill with some of the arugula mixture. Serve.