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I converted this recipe to a casserole by chunking up the cooked squash and mixing it into the stuffing. We were taking it to a potluck and it just seemed like it would be easier to serve that ...
Very interesting recipe! I liked the combination of brussels, carrots and rice, and also the idea of the chickpeas (but not so sure about the taste of chickpeas in this). However, I just couldn'...
I converted this recipe to a casserole by chunking up the cooked squash and mixing it into the stuffing. We were taking it to a potluck and it just seemed like it would be easier to serve that ...
I was hesitant to try this recipe, because it seemed unusual. I decided to go ahead based on the other reviews, and I am so glad that I did. We loved it! The only changes I made are the followi...
I didn't have all of the ingredients on hand (garbanzo beans, carrots, sprouts, soy milk, tamari, turmeric) so I modified it by just using brown rice, a cup of frozen green beans, regular milk, ...
I thought this was awsome! I scooped out the cooked squash and mixed in with the rice mixture and served it back in the shell. Fantastic!!
This is a simple but flavorful recipe. I made a few changes though. I added a chicken bullion cube to the squash water. I used brown rice instead. Zucchini instead of brussels sprouts. Soy ...
This was a great fall-time seasonal recipe, especially for those living in the midwest as brussel's sprouts, winter squash and garlic are all being harvested. I used unsweetened almond milk ins...
OMG!! This is so good!!! I made some changes based on what I had on hand. Used coconut milk instead of soy, peas instead of the sprouts, and brown rice. Also used 2 cups frozen butternut squ...
So yummy! I added a cubed zucchini as well to the veg. mix. My family, who usually notice when I cook without meat, were over the moon about this recipe!