Another way to take advantage of all the amazing fall squash. I got this recipe from my friend Sophie, in Belgium! I love how protein packed this chili is for a vegetarian chili- all the goodness of two kinds of beans, and quinoa! The squash was a great addition in this hearty, warming, and filling meal!

Butternut Squash Quinoa Chili

• 1 large red onion, peeled and diced
• 3 cloves of garlic, peeled and finely diced
• 550g of butternut squash, cubed
• 1 tbsp chili powder
• 100g quinoa, soaked in cold water for ten minutes and drained
• 1 750ml can of chopped tomatoes
• 1/2 empty tomato can filled with water
• 1 can red kidney beans
• 1 can other beans (I used black soy beans, but you could use more kidney beans, chickpeas, black beans, etc.)
• a handful of fresh cilantro, roughly chopped
• olive oil

In a large pot, heat 2-3 tbsp of extra virgin olive oil. Add onion and garlic and cook until soft, stirring frequently. Add chili powder and cook, stirring, for about 1 minute. Add quinoa, butternut squash, tomatoes, and water. Stir. Cook for about 25 minutes, lid on. When the chili is thickened and almost ready, stir in beans. Add more water it you want it thinner. When serving, add cilantro. Optional: add some grated cheese. Enjoy!

Thanks Sophie!!

And I said that I would share my Halloween costume, so here it is. I was a Chinese take-out box lol! I hope you all had a great Halloween

I love veggie burgers because they are so easy to make, healthy, and filling. For a long time I have been wanting to make my own veggie burgers- avoiding soy, preservatives, and unneccessary ingredients. Many people think that when they are buying packaged veggie burgers in the grocery store, that they are ‘veggie, and therefor healthy’, but that’s not true. A lot of brands use nasty ‘improvers’ to help flavour the burger, and they can be really awful for your body. Not to mention extra sugar, and artificial colours.

I based this burger around two kinds of beans- chickpeas, and red kidney beans for healthy fibre and vegetable protein. I added vegetables, spices, and seeds for extra yummy flavour, and used chickpea flour to bind the burger together. I lightly coated the outside of the patties in panko bread crumbs and baked them in the oven with just a small drizzle of olive oil on each one.

I loved these burgers, and my meat-eating family enjoyed them too! I put mine in an wrap with ketchup, mustard, avocado, and lettuce. Yum!

These almost remind me of a burrito in burger form! So without further ado, here is the recipe:

Veggie Bean Burgers

• 2 19 fl oz cans of beans- I used chickpeas and red kidney beans
• 1/2 red pepper, chopped
• 1/2 red onion, chopped
• 2 cloves garlic, chopped
• 3 Tbsp ground flaxseeds
• 1 Tbsp sesame seeds
• 1 Tbsp pumpkin seeds
• 2 Tbsp crushed pecans, chopped
• 1/4 tsp each smoked paprika, cumin, coriander
• pinch of salt and pepper
• 3/4 cup oats
• 3 tbsp chickpea flour
• 1 Tbsp cilantro, finely chopped
• Panko bread crumbs
• olive oil to drizzle

Combine all but the last three ingredients  in a food processer and pulse until a chunky paste is made (ie. a few whole chickpeas should still be visible)

Remove the mixture to a bowl and stir in oats, chickpea flour, and cilantro until mixed. To make the patties, spread panko crumbs onto a plate. Take 1/4 cup of the burger mixture at a time and make into a ball. Press down on the ball to make an even veggie patty. Coat top, bottom, and sides in panko. Place on a parchment-line sheet tray and drizzle a bit of olive oil on top. Repeat with the rest of the mixture.

Preheat the oven to 400 degrees F and bake for 12 minutes, flipping halfway through. Serve in a bun or tortilla, with all your favourite toppings!

I wasn’t sure that this dish would be flavourful, considering the small number of ingredients and the dare I say it….lack of GARLIC! But after tasting this dish, I was very pleased. I have only had kale a few times and so far this is my favourite way to prepare it!

Kale is chock-full of calcium, so skip your glass of milk and eat this super dish! If you are a newcomer to kale or on the edge about it, this is a great dish for you to start with!

The recipe is from Giada’s Kitchen.

Spicy Parmesan Green Beans and Kale

• 3 tbsp olive oil
• 1 onion, sliced
• 1/4 lb cremini mushrooms, quartered and sliced (about 14 mushrooms)
• 1 1/2 lbs green beans, trimmed and sliced into 1-inch pieces
• 2 tsp salt
• 1/2 tsp fresh ground pepper
• 1/4 cup white wine
• 1/2 tsp red pepper flakes
• 1 bunch kale, rinsed, stemmed, and roughly chopped
• 2 tbsp lemon juice
• 3 tbsp finely grated parmesan cheese

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

**I added some smoked tofu for extra protein, texture, and flavour- yum!