My friend Ellen Johnson has completely inspired me to incorporating more vegan and/or vegetarian recipes into my families diet. I have always loved cooking with fresh produce in season, but Ellen has taken my favorite recipes to a whole new level. She has a way of turning food into pure, healthy, vegan-magic! Here is some of the beautiful produce she bought using Deals to Meals this past week. Deals to Meals is a great way to help you save on all of your produce and healthy ingredient needs. Just because you want to eat healthy, doesn’t mean you have to sacrifice your food budget to do so. Login to Deals to Meals to get all of the best grocery deals in your area.Not only are her pictures beautiful, but they are tried and true as well. Every recipe Ellen shares you know has been perfected in her kitchen before she shares. If you are not following her on Instagram yet, you need to (@mynovavita). Thanks Ellen for some delicious, whole food recipes we can’t wait to try 😉

Vegan Maple Roasted Butternut Squash
Ingredients
  1. 1 butternut squash
  2. 2 tbsp melted coconut oil
  3. 1/4 cup maple syrup
  4. 2 tbsp Nutiva butter substitute melted (or ghee or butter)
  5. 1 tsp thyme
  6. ¼ cup Tbsp finely chopped pecans
  7. Himalayan Salt and freshly ground pepper
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Instructions
  1. Preheat oven to 425.
  2. Cut butternut squash in half lengthwise, scoop out the seeds and pulp from the squash and discard. Use a vegetable peeler, to peel off the skin down to the orange flesh. Place on prepared baking sheet that has been lined with foil and sprayed with cooking spray, cut side down. Brush squash with coconut oil and sprinkle with salt and pepper. Cook in preheated oven for 20 minutes. Remove from oven and cool until you are able to handle it 5-10 minutes
  3. Remove squash halves to a cutting board. Use a sharp knife to cut slits 1/4-inch apart in the squash leaving about ½ inch intact on the bottom (if you place a wooden spoon along each side as your cutting it will stop the knife from accidently going all the way through)
  4. Return squash back to the cookie sheet and brush with 1/3 of the Maple syrup and melted nutiva sprinkle once more with salt and pepper & also the thyme. Pour 1/4 cup water in to bottom of pan, then return to 425 oven for 15 minutes. Remove from oven, baste with more maple/butter mixture, add another 1/4 of water to the pan and return to the oven for a further 15 minutes.
  5. Sprinkle the pecans over the squash and brish with the remaining maple syrup mix Add a final 1/4 cup of water to the pan and return to the oven for a further 8-10 minutes, or until squash is tender. Drizzle with more maple syrup if desired before serving.
  6. This recipe was modified but the original recipe is from www.seasonandsuppers.com
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Candied Sweet Potato with Figs and Roasted Grapes
Ingredients
  1. 1 sweet potato, baked
  2. Goat cheese (optional)
  3. Grapes
  4. Figs
  5. Maple Syrup
  6. Chopped Candied Pecans
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Instructions
  1. Just take a baked sweet potato (microwave or bake until tender). Cut the potato in half. Add the goat cheese or vegan cream cheese on top. Top with roasted grapes and figs (or fresh) and drizzle with real maple syrup. Top with candied pecans on top (optional).
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Deals to Meals https://www.dealstomealsblog.com/

Cranberry Orange Quinoa Salad
Ingredients
  1. 1 ½ cups water
  2. ½ cup orange juice +1 tbsp (not from concentrate)
  3. 1/2 cup dried cranberries
  4. 1/2 teaspoon salt
  5. 1 cup quinoa
  6. 3 tablespoons finely shopped green or red onion or both
  7. 1 tablespoon coconut oil melted
  8. Rind from one orange (optional)
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Instructions
  1. Bring water, ½ cup orange juice, cranberries and salt to a boil in medium saucepan. Add quinoa; reduce heat to low. Cover and cook 15 to 20 minutes or until water is absorbed. Drizzle with oil and remaining 1 tbsp orange juice before and sprinkle with onions before serving.
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Deals to Meals https://www.dealstomealsblog.com/

Roasted Curry Cauliflower
Ingredients
  1. 1 head cauliflower cut into ½ inch “steaks”
  2. 1/ 4 cup olive oil
  3. ¼ cup red wine vinegar
  4. 2 tbsp maple syrup
  5. 2 tsp curry powder
  6. 1 tsp coriander
  7. 1 tsp cumin
  8. 1 tsp paprika
  9. 1 tsp salt
  10. ½ tsp turmeric
  11. 1/4 cup chopped fresh cilantro for garnish
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Instructions
  1. Preheat oven to 425 degrees F
  2. Mix all ingredients except the cauliflower and cilantro in a small bowl until well combined.
  3. Brush both ides of the “steaks” with the mixture. Be gentle, as the cauliflower steaks can break apart easily. Carefully place on baking sheet lined with foil and sprayed with cooking spray & Roast for 20-25 minutes total, flipping carefully once at the halfway point to ensure even browning on both sides, or until tender and browned. I served with a cilantro mint chutney☺
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Deals to Meals https://www.dealstomealsblog.com/