Main Dishes

Stuffed Winter Squash w/ Lentils and Kale

When it’s peak season for winter squash, when the “meat” is wonderfully sweet,  this is a delicious and filling meal all by itself but is especially an attractive main dish for Thanksgiving.  It can be served individually in halved or quartered acorn squash, the “bowl” of a butternut squash (my personal favorite) or fill the center of a banana squash. (Although banana squash aren’t usually as sweet.) The savory flavor of the “stuffing” mixes so nicely with the “sweet” from the squash.  

If you have food allergies or intolerances and aren’t able to eat seeds or nuts, replace them with avocado. Just dice or mash avocado and mix it into the stuffing. Having trouble with legumes? Replace some or all with more wild rice. 

This recipe is from my cookbook Whole Food American Favorites.

 

4 – 5 acorn squash or other winter squash

1/2 cup wild rice

1 cup green lentils

1 1/2 cup water or vegetable broth

2 medium onions, chopped

1 cup sliced celery

2 cloves garlic, minced

3 cups chopped mushrooms, cremini or white button

1 large bunch of kale, finely chopped

2 1/2 T Holiday Herb Mix (See below)

1/2 cup roughly chopped pumpkin seeds, walnuts, or pecans

1/2 t pepper

Sea salt

 

Bake squash whole on a baking sheet at 375 degrees for 1 hour or until soft. Let cool. Cut in half lengthwise, scrape out seeds and discard.

Boil 1 cup water in a small saucepan. Add rice, cover, reduce heat to low, and cook 30 minutes until tender. Boil 2 1/2 cups water in a medium saucepan. Add lentils, cover, reduce heat to low, and cook for 30 minutes, stirring once or twice. Over medium-high heat, sauté onion, celery, garlic, and mushrooms in 1/2 cup water or broth until tender. Add chopped kale and 1/2 cup more liquid.  Cover, bring to boil, lower heat to medium, and cook 5 minutes. Add herbs and continue to cook until kale is tender. Add more broth or water if needed to keep from sticking. Add cooked lentils, rice, and pine nuts. Mix well and salt to taste. If needed, warm squash halves in 300 degree oven on a baking sheet before stuffing. Fill center of each squash half with lentil-kale mixture.  Fills about 8 – 10 acorn squash halves.

 

Holiday Herb Mix

1/4 cup rubbed dried sage

2 T dried marjoram

2 T dried rosemary

2 T dried thyme

Grind all herbs in a coffee grinder. Store in a glass container.

Kale Taco Salad

One of my favorite meals while dealing with food sensitivities.  See my cooking video for this recipe here.

 

 

Short grain brown rice (you will need 1 1/2 cups cook but I like to cook plenty to have on hand)

1 onion, finely chopped

1 clove garlic, minced

1/2 cup water

1 bunch kale, chopped and divided

1 cup crushed tomatoes

1 1/2 tsp chili powder

3/4 tsp cumin

1/2 tsp coriander

1/4 tsp turmeric

1/4 chipotle chili powder

Romaine lettuce chopped

1/4 of medium avocado (about 1/4 cup mashed)

1 Tbsp. apple cider vinegar

 

Chop kale finely.

Chop onion and place in a pan over medium-high heat. Sauté until it starts to brown. Add garlic and sauté another minute. Add 1/2 cup water and one large hand-full of chopped kale. Cover and let steam until tender.

In the mean-time, place 1 large hand-full of the chopped kale in a salad bowl. Add avocado and vinegar. Using your hands, message kale with the avocado and vinegar until kale becomes tenderized. Add chopped romaine lettuce. ( I use a couple of handfuls but use as much as you like.) 

When cooked kale is tender, add tomatoes and seasonings. Cook an additional 1 -2 minutes. Stir in cooked rice.

Toss the cooked kale and rice with the raw greens. Add your favorite red chili sauce or dressing. Try my Raisin Vinegar dressing that I describe in my Pseudo Grain Salad recipe here

Toss in plain sauerkraut if desired for a little fermentation.  

Top with chopped tomatoes, raw onion, corn or what ever else you like on your taco salad. 

Vegetable Pot Pie w/ No-Oil Biscuit Crust

Vegetabale Pot PieThis Vegetable Pot Pie is so satisfying and delicious you wont even miss the meat. If you are gluten-free, no worries. Just make the insides and serve it over brown rice.  This recipes is so delicious, I put it in both of my cookbooks, Whole Food Goodness and revised a bit in Whole Food American Favorites.  I demonstrate this recipe in a cooking class posted on my YouTube channel here.

Review from a cooking class attendee:

We made the vegetable pot pie with biscuit crust recipe tonight.   Omg good !!!

 

 

 

Florets from 1 head cauliflower

1 cups water

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, sliced

4 ribs celery, sliced

3 cups small broccoli florets

2 cups chopped mushrooms, cremini or white button

1/2 cup chopped parsley

1 t dried sage

2 t dried thyme

2 cups frozen green peas

3 T Chicken Style Seasoning 

1/4 cup raw sunflower seeds (optional)

1 Biscuit Crust

 

In large covered pot, steam cauliflower florets in 1 cup water until tender. Transfer cauliflower and remaining steam water to blender jar. Set aside. In the same pot, add 1/2 cup water, raw vegetables, and herbs. Saute until carrots and broccoli are tender. Add more water if needed. Blend the steamed cauliflower with the Chicken Style Seasoning and sunflower seeds until creamy. Pour over vegetables, add peas, and mix well. Transfer to casserole dish. Cover with prepared Biscuit Crust. Bake at 400 degrees for 10 – 12 minutes. 

 

Biscuit Crust

 2 cups sifted white wheat flour

2 t baking powder

1/2 t sea salt

1/2 cup raw cashews

3/4 cup water

 

Combine flour, baking powder, and salt in large bowl and mix well. Blend cashews and water until smooth. Gradually add to dry ingredients and mix until dough forms a ball. Turn dough onto a lightly floured surface and knead for 30 seconds to form a smooth ball. Roll to ¼ – 1/2 inch thick and shape as desired. Cover pot pie.

White Bean Potato Soup w/ Broccoli

This White Bean and Potato Soup is made with simple ingredients and very simple to make.  It has incredible flavor and a light creamy texture and is perfect for a cool spring evening meal.

This recipe is slightly revised from my book Whole Food Goodness.

 

 

 

 

 

 

1 onion, chopped

2 cloves garlic, minced

4 small Yukon gold potatoes, cut in 1/4″ cubes

3 medium carrots, chopped

3 cups chopped broccoli

3 cups cooked white beans (navy or great northern)

1/4 cup raw sunflower seeds (optional)

1 T Mrs. Dash Lemon Pepper

1/4 cup finely chopped parsley

Salt to taste

 

Saute’ chopped onion in a dry skillet over medium-high heat until it starts to brown. Add garlic and stir for 1 minute.  Add 4 cups water, potato, carrots, and broccoli and cook until vegetables are tender.  Blend 1 1/2 cups beans with sunflower seeds, 2 cups water, Mrs. Dash seasoning and 1 cup cooked vegetables from soup until smooth.  Add chopped parsley to cooked vegetables and cook for 1 minutes. Stir blender contents into soup. Add more water to thin if needed.  Salt to taste. 

Wheat Berry Chili

 

They wont miss the meat in this chili with it’s chewy texture from the sprouted wheat berries, not to mention the delicious flavor. It you can’t eat gluten or don’t want to take the time to sprout, use quinoa, rice, or other non-glutenous grain. You could use the wheat without sprouting but it would take much longer to cook. This chili is cozy and warming on a cold winter night! 

This recipe is from my cookbook Whole Food Goodness.

 

 

 

 

1 medium onion, chopped

3 cloves garlic minced

1 medium sweet potato, cubed 1/4 inch

4 cups chopped broccoli

2 cups chopped mushrooms

1 can chopped tomatoes

1 – 6 oz can tomato paste

¼ – ½ cup diced green chilies

2 tsp chili powder

2 tsp cumin

1 tsp onion powder

1 ½ cups cooked sprouted wheat berries* (or rice, quinoa or other grain of choice)

1 ½ cups red kidney beans

1 cup mashed pinto beans

½ cups fresh cilantro

salt and pepper to taste

 

Saute onion over medium-high heat until it starts to brown. Add garlic and saute 1 minute.  Add 6 cups water, sweet potato and broccoli. Cook 10 minutes then add mushrooms. Cook until potato is tender. Add remaining ingredients and cook 5 more minutes. Salt and pepper to taste.

*To prepare wheat berries, soak 1 cup in water for 8 hours. Drain and leave to sprout for a day or two, rinsing twice a day. In a small sauce pan, bring them to boil in 2 cups of water, reduce heat to low and cook for 40 minutes or until tender.

Use either or sprouting jar or just use a large strainer to rinse your wheat.

Vegan Shepherd’s Pie

 

A classic comfort food recipe that’s healthy, hearty and filling. Bottom layer is chock full of vegetables with corn and kidney beans in a delicious tomato sauce. It’s a great meal all by itself to warm you during the cold winter months. 

 

 

 

 

 

2 pounds Yukon gold potatoes, cut in chunks

Florets from one head cauliflower

1/4 cup raw sunflower seeds

1/2 t garlic powder

1 t onion powder

1/2 t sea salt

1 onion, chopped

2 cloves garlic, minced

1/2 pound of cremini mushrooms, chopped

2 carrots, sliced

2 celery stalks, sliced

1 bunch collard greens, chopped

3 T Kirkland No-Salt Seasoning or other no-salt seasoning

1 6 oz. can tomato paste

2 cups cooked kidney beans

2 cups frozen corn

1 t paprika

2 T April’s Vegan Worcestershire Sauce 

Sea salt

 

Bring large pot of water to a boil. Add potatoes and cook until tender. Drain and set aside. Steam cauliflower until tender, then set aside, reserving steam water. In a large pot, saute onion over medium-high heat until it starts to brown. Add garlic and cook an additional minute. Add 1/2 cup water, raw vegetables, and no-salt seasoning. Cook over medium-high heat until vegetables are tender, adding more water if needed to keep from sticking. Add remaining ingredients. Salt to taste. Transfer to a casserole dish. Blend cauliflower with 1/2 cup steam water, seeds, onion powder, garlic powder. Mash blended cauliflower with potatoes. Carefully lay the mashed potato mixture over the cooked vegetables. Sprinkle with paprika. Bake at 350 degrees for 15 minutes.

Seed Cheeze Sauce

I use this in my Deep Dish Tortilla Pie recipe here.

1 cup raw sunflower seeds

1 cup water

1/2 red bell pepper, seeded and quartered*

6 T lemon juice

3 T nutritional yeast

1 t onion powder

1/2 t garlic powder

1/2 t sea salt

 

Blend all ingredients until smooth. If needed, soak seeds in water to soften for 4 hours before blending. *For a spicier cheeze sauce, add 1 – 2 red jalapeños, with or without seeds, in place of the bell peppers.

To cut out some of the fats, use 1/2 cup steamed potato in place of 1/2 cup seeds. It works great!

 

Deep Dish Tortilla Pie

I’ve been making this tortilla pie for years and it’s always a hit.  I often use black beans instead of pinto and swap out the flour tortillas for corn and make it into a Enchilada Casserole. This recipe is in my cookbook Whole Food Goodness

 

 

 

 

 

 

 

1 large onion chopped

2 cloves garlic minced

4 cups chopped broccoli

1 4 oz. can mild green chilies

1 can no-salt diced tomatoes

5 tsp chili powder

1 tsp cumin

1 tsp coriander

1 tsp oregano

1 6 oz. can tomato paste

2 cups fresh or frozen corn

3 cups cooked pinto beans

Sea salt

4 Ezekiel Tortillas or other whole wheat tortilla

1 Recipe Seed Cheeze Sauce

 

Sauté chopped onion, over medium-high heat, in large pan until it starts to brown. Add garlic and cook one more minute.  Add 1/2 cup water and broccoli and cook until broccoli is tender. Add more water if needed to keep from sticking. Once broccoli is tender, add remaining ingredients up to beans. Cook 5 – 10 minutes. Salt to taste.  Add more water if needed for moisture.

In a cast iron skillet, pour Seed Cheeze Sauce to cover the bottom of the skillet. Lay one tortilla in the skillet and top with 1/3 of the vegetable mixture. Drizzle cheeze sauce on top.  Do this with the two remaining layers but instead of topping the last vegetable mixture with cheeze, place a tortilla on the top, then cover with remaining cheeze sauce. Bake at 300 degrees for 20 minutes. Serves 8-10. 

 

Thanksgiving Chic Pea Loaf

 

 

 

 

 

 

 

 

 

A perfect main dish for your Thanksgiving feasts! Serve with my Cauliflower Mushroom Gravy or  Chicken Style Gravy. All these recipes are from my cookbook Whole Food American Favorites.

 

2 cups cooked mashed yam

1 medium onion, finely chopped

2 cups chopped mushrooms, cremini or white button

2 stalks celery, finely chopped

1 medium carrot, finely chopped

2 cloves garlic, minced

4 cups cooked chic peas (garbanzo beans)

1 cup rolled oats

1/2 cup chopped raw walnuts

2 T nutritional yeast

2 T organic tamari or balsamic vinegar

2 T tomato paste

1 T spicy brown mustard

1/2 t dried sage

1 1/2 t dried thyme

1/2 t dried rosemary, crushed

1/4 cup chopped fresh parsley

1 t sea salt

1/2 t black pepper

 

Bake yam at 350 degrees for 1 hour 15 minutes until soft. Set aside to cool. Sauté vegetables in 1/4 cup water until tender. Transfer to large mixing bowl. Add remaining ingredients, including baked yam, and mash with a pastry cutter until the mixture becomes sticky and holds together. Press into a 9 x 13 baking pan lined with parchment paper. Bake at 375 degrees for 20 minutes. Loosely cover with aluminum foil and continue to bake an additional 25 minutes. Uncover and brown for 10 minutes. Let set for at least 20 – 30 minutes before serving. Serves 10 – 12.

Wild Rice and Broccoli Pilaf

Serve as a side dish or stuff into acorn squash halves or other hollowed out winter squash for an attractive main dish.

1 cup wild rice

1 onion, chopped

2 cloves garlic, minced

1 cup sliced celery

1 cup chopped carrots

2 cups chopped mushrooms

4 cups chopped broccoli

2 ½ T Holiday Herb Mix

1/2 cup pumpkin seeds, pine nuts or chopped pecans

Sea salt

 

Cook rice according to package directions.

Saute onion over medium-high heat until it starts to brown. Add garlic and stir 1 minute. Add 1/2 cup water, celery, and carrots. Cook 5 minutes.  Add mushrooms, broccoli and herb mix and cook until broccoli is desired tenderness.  Stir in seeds or nuts. Salt and pepper to taste.

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