I am so excited to host a giveaway with Sweet Earth Natural Foods this month! I have been a fan of Sweet Earth products for a long time, and I love them for a number of reasons, but mainly because they provide nutritious, delicious alternatives to meat in a plant-based diet. Sweet Earth makes food that is: fueled by plant-based meats; all natural, GMO-free, and organic; premium and culinary; worldly and local; and delicious and nutritious—all of which are important when looking for products to eat! Make sure to visit the Sweet Earth Natural Food website for more ideas on how to enjoy this delicious plant-powered foods.
So, get ready to enter for a chance to win a fabulous package of prizes from Sweet Earth (and me)! For this giveaway you will have the opportunity to win:
- My book Plant-Powered for Life
- Sweet Earth Swag Bag (T-shirt, reusable grocery bags, coupons, and more)
This giveaway is so easy to enter; just complete the Rafflecopter entry below and follow the instructions. The contest starts today and ends on November 8, 2016. Good luck!
Please note that this giveaway is available for US residents only.
And be sure to check out one of my favorite recipes featuring Sweet Earth crumbles, which is perfect for fall and winter meals, as well as your holiday table. Enjoy!
Serves 1 filled squash
Fall and winter is the time to celebrate the abundance of winter squashes, packed with vitamins A and C, fiber, potassium and more. One of my favorite ways to cook with squashes is to simply split them open, scoop out their seeds, and fill that cavity with something scrumpious—such as a savory, herbal filling. I showcased Sweet Earth Savory Grounds in this recipe, along with quinoa, Tuscan herbs, cranberries and walnuts. It’s so easy you can serve it as a one-dish meal any night of the week, yet it’s pretty enough to be the headliner at your holiday table, too. Plus, it’s entirely vegan, offering a delicious plant-based menu item for your whole guest list.
- 3 acorn squashes
- 2 tablespoons olive oil, divided
- ½ cup quinoa
- 1 ½ cups vegetable broth
- ½ red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon basil
- ¼ teaspoon black pepper
- 1 10-oz package Sweet Earth Tuscan Savory Grounds
- ¼ cup chopped parsley (plus additional for garnish)
- ¼ cup chopped walnuts
- ¼ cup dried cranberries
- 1 teaspoon fresh lemon juice
- Preheat oven to 375 F.
- Split squashes in half lengthwise, and scoop out seeds, exposing center cavity. Place in a large baking dish or pan, with cavity facing up. Add 2 tablespoons of water to the bottom of the baking dish or pan.
- Drizzle squash with 1 tablespoon olive oil.
- Cover with foil and bake for 30 minutes.
- Meanwhile, cook quinoa with vegetable broth in a small pot with lid for 15 minutes. Mixture should be moist with some remaining broth in the pan, do not drain.
- Heat remaining 1 tablespoon olive oil in a large sauté pan and sauté onion and garlic for 7 minutes. Add oregano, basil, black pepper, Sweet Earth Tuscan Savory Grounds, parsley, walnuts, cranberries, lemon juice and cooked quinoa (with remaining broth) and sauté for an additional 3 minutes.
- Remove squash from oven and fill each cavity with quinoa stuffing, packing it with a spoon and mounding it over the top.
- Place the stuffed squash back in the oven (do not cover with foil) and cook for an additional 15 minutes, until squash is tender when pierced with a fork, and filling is browned.
- Remove from oven and garnish with additional parsley.