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12.24.16

CK + Wendy Williams: Vegan Holiday Recipes

Lifestyle > Be Fabulous!

I had the joy of celebrating with Wendy her very first VEGAN Thanksgiving!

Watch us make my fave holiday staples: Roasted Kabocha Squash Salad, Pumpkin Mac n Cheese & Creamy Sweet Potato Mash! Full recipes below vid xx

By: Candice Kumai

 

Roasted Kabocha Squash Salad

This hearty, heartwarming salad is delish as a side dish or even as a full meal. It’s also great base recipe to experiment with—feel free to swap out the quinoa with another healthy grain, like farro, freekeh, or barley. You can also swap out the kale for arugula, the apple for pear, or the pepitas for walnut or pecan pieces. Make it your own and get creative with your cooking!

Serves 6

Ingredients:

1 kabocha squash, halved, quartered and thinly sliced into 1⁄2-inch moons

2 tablespoons extra-virgin olive oil

1⁄4 teaspoon sea salt

1 1⁄2 cups cooked quinoa

2 cups curly kale leaves, tough stems removed, finely chopped

1 Honeycrisp or Fuji apple, cored and sliced into 3⁄4-inch pieces

1⁄4 cup raw pepitas

1⁄4 cup plus 2 tablespoons Apple Cider Vinaigrette

Apple Cider Vinaigrette

Yields 31⁄2 ounces

Ingredients:

1⁄4 cup unfiltered apple cider vinegar

2 tablespoons extra-virgin olive oil

1⁄4 teaspoon sea salt

1 tablespoon Dijon mustard

1 teaspoons manuka honey

Directions:                   

Preheat the oven to 375 ̊F. Line a baking sheet with aluminum foil.

In a large bowl, toss the squash slices with the olive oil until well coated. Spread the squash out in an even layer across the baking sheet, making sure each piece is touching the surface of the pan to ensure even browning. Sprinkle with the sea salt. Roast in the oven for about 20 minutes, then flip the squash and roast for another 20 minutes on the opposite sides. When the squash is fork-tender, remove from the oven and set aside to cool slightly.

In a small bowl, whisk all the ingredients together for the vinaigrette.

While the squash is roasting, make the salad: To a large bowl, add the apple cider vinaigrette, quinoa, and kale and toss gently to coat. Add the slightly cooled squash, apple slices, and pepitas to finish. Toss well to coat and serve immediately at room temperature.

Pumpkin Mac n Cheese

Once you make this there’s no turning back. Believe me when I say it’s going to be your new go-to mac and cheese recipe. With creamy, velvety pumpkin and decadent, rich coconut milk, blended together in one pinch with a Vitamix (the best blender, EVER) and shells+sauce popped into the oven, there’s a new, easy way to indulge in mac and cheese!   I love using shells or penne in my mac and cheese, but feel free to use elbow macaroni or whatever pasta you’d like— you could also swap in whole wheat or gluten-free pasta.

Serves 8

Ingredients:               

1 medium pumpkin, peeled, halved, seeded, and chopped into 1-inch cubes (organic canned pumpkin is a-ok! Approx 1 1/2 15 oz cans)

4 garlic cloves, finely chopped

2 sprigs fresh thyme

3⁄4 teaspoon sea salt

1 cup canned light coconut milk

4 cups pasta shells or penne, cooked and drained

1⁄4 cup plus 2 tablespoons nutritional yeast

Coconut oil or olive oil cooking spray, for the pan

Herbed Bread Crumb Topping

Ingredients:

1/2 cup panko bread crumbs

1 tablespoon granulated garlic powder

1/4 teaspoon sea salt

1/2 cup finely chopped kale leaves

Directions:                   

Preheat the oven to 375 F. Lightly coat a 9×13-inch pan with coconut oil or olive oil cooking spray.

In a large saucepan, combine the pumpkin, garlic cloves, thyme sprigs, salt, and coconut milk. Cook over medium heat, uncovered, stirring occasionally, and making sure the all the pumpkin is submerged. Simmer until the pumpkin is fork-tender, about 30 minutes. Remove and discard the thyme sprigs.

Carefully place the squash mixture in a blender (Vitamix works best!) and purée until velvety smooth.

Meanwhile, cook the pasta in salted water until al dente. Drain and rinse with cool water, remove all excess liquid.

Spread out the pasta in the prepared pan, and pour the pumpkin–coconut milk purée over the pasta. Gently fold in the nutritional yeast and mix well to combine, ensuring that all noodles are coated. Cover the dish with aluminum foil and place in preheated oven. Bake for about 30 minutes, or until bubbly and cooked through.

Meanwhile, in a small bowl, combine the ingredients for the topping.

Remove the mac and cheese from the oven, uncover, and sprinkle the top with the herbed bread-crumb topping, followed by a sprinkle of the remaining 2 tablespoons grated cheese. Transfer to the broiler for 2 to 3 minutes until brown and bubbly.

Creamy Sweet Potato Mash

I love making this delish and naturally-sweet mash! Yams bring a healthy dose of sweetness, along with vitamins A, C and B6 for energy. No Thanksgiving dinner slump when you share this side with your guests at the table! xxck

Serves 6-8

Ingredients:

10 large yams/sweet potatoes (approximately 6-8 pounds)

2 tablespoons coconut oil or extra virgin olive oil

1 cup light coconut milk

1/4 teaspoon cinnamon

1/4 teaspoon pumpkin spice

Finish off with:

Roasted Pecans: Toss in coconut oil, sea salt, a touch of brown sugar and cinnamon

Directions:

Wash and pat all the potatoes dry, cut into 1-2 inch cubes. On a large sheet tray, toss the potato cubes in olive oil and roast in a 375 degree oven, for approximately 40-45 minutes, or until golden brown.

When the potatoes have cooled slightly, add them into a large food processor with the coconut milk. Add in all spices and salt, blend until well-combined and super creamy. Top off with roasted pecans and toasted shaved coconut, if desired.

 

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