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Going Vegetarian for the New Year? Meatless Mondays, Perhaps?

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Going Vegetarian for the New Year? Meatless Mondays, Perhaps?

Try these yummy recipes the whole family will like!

Chipotle Butternut Squash Crepes

These tasty things are ever adaptable and can be filled with just about every type of vegetable and/or legume. try lentils! Or spiced garbanzo beans!

What You Need

Butternut Squash

  • 2 cups ¼” cubed butternut squash
  • ½ chipotle pepper, crushed
  • 2 tablespoons adobo sauce
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon sea salt








  • 1/4 cup fine-ground cornmeal
  • 1/4 cup white wheat flour
  • 1/4 teaspoon sea salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tablespoon melted butter








  • 1/3 cup sour cream
  • 1/3 cup heavy cream or half/half
  • 3 tablespoons minced cilantro
  • Pinch of Salt
  • Toasted Pepitas
  • Lime wedges, for serving







*   One note about the Mexican crema: if you can find it at your grocery store, use it in place of the sour cream/heavy cream mixture. The sour cream mixture is a solid substitute, but it doesn’t quite match the balance in the crema. Look for crema near the sour cream–most grocery stores carry one or two brands.

What You Do

  1. Preheat oven to 425˚F. Place the cubed butternut squash in a roasting pan and toss with the crushed chipotle pepper, adobo sauce, garlic, olive oil, cumin, and salt. Squash should be well coated. Roast until tender, 30 to 40 minutes.
  2. While the squash is roasting, make the crepes. In a medium bowl, whisk together ingredients for the crepes. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 60 seconds or so, until golden. Flip and cook for another 30 seconds. Layer done crepes, slightly overlapping, on a plate.
  3. Assemble the crema by whisking together the sour cream, heavy cream, cilantro, and salt. When the squash is done. Take a crepe and fold in half then half again. Stuff the butternut squash inside each crepe and place on a plate, repeating for each crepe. Drizzle with the cilantro crema and top with toasted pepitas. Serve with lime wedges.


Turmeric Chickpea Cakes/ Burgers


These Turmeric Chickpea Cakes are super yummy and very easy and quick to make. And they are naturally gluten-free and vegan too! Enjoy!

What You need

1 small onion
2 cloves of garlic
1 can rinsed and drained chickpeas (or 1 1/2 cups pre-cooked)
small bunch of fresh parsley, roughly chopped (about 1/4 cup)
2 tablespoons potato starch 
1-2 teaspoons of sea salt
freshly ground black pepper
1 teaspoon turmeric powder
1/2 – 1 teaspoon cayenne pepper (optional)

2 tablespoons chickpea flour + extra 3 tablespoons for coating
grape seed oil for cooking

Garlicky Avocado Cream to serve (recipe will be shared separately soon) (for now you can try this recipe for Avocado Lime Cream and omit the lime and add 1/2 minced garlic clove instead)

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