Kaela Holmes, iEG Managing Editor
Oh, yes, this is exactly what we needed.
Whole Foods is one of our favorite guilty pleasures when it comes to splurging on produce. On their website, they feature an archive of their favorite Holiday Vegan Recipes, and, of course, all the ingredients can be found right inside. (They even include the nutritional facts!)
This makes planning a dish for your holiday party so much easier. Print off the recipe that best catches your eye, head to Whole Foods and, voila! You’re ready to get cookin’.
We’re excited about this one:
Creamiest Winter Squash wish Raisins and Sage
You Will Need:
- 1 (3 1/2-pound) butternut, acorn or kabocha squash
- 1/2 cup raisins
- 1/2 cup chopped pecans, toasted
- 1/4 cup roughly chopped parsley
- 2 teaspoons chopped fresh sage
- Zest of 1 orange, removed in wide strips and roughly chopped
- 1 (1-pound) package silken tofu, drained
- 1/2 teaspoon fine sea salt (optional)
Directions:
- Preheat the oven to 400°F.
- Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, (about 1 hours 15 min).
- Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
- Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
- In the clean food processor, purée warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.)
- Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.
Share your creations with us @ieatgrassdotcom #iEGholiday .