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winter squash chili 1024x780 Recipes

Winter Squash and Quinoa Chili

A Gluten-Free Vegan Recipe


1 acorn squash peeled & cubed

1 butternut squash peeled & cubed

1 red onion diced

1 red pepper diced

1 carrot shredded

1 large can kidney beans drained

1 small can black beans drained

1 large can diced tomatoes

1 large can crushed tomatoes

1 can sweet corn

1 cup quinoa

2 tbsp coconut oil

1 tsp oregano

1 tsp basil

2 tbsp garlic crushed

2 tbsp ground cumin

½ tsp cayenne pepper

½ tsp red pepper flakes

¼ cup lime juice

½ cup apple juice

½ bunch kale chopped

Sea salt & pepper to taste


In a large pot heat your coconut oil on medium high heat and sauté both squash, onions, peppers, and carrots for about 15 minutes stirring occasionally. Add in remaining ingredients except for the kale, salt, and pepper and bring to a boil for 5 minutes. Reduce heat and cover and let simmer for 30 minutes to an hour. Add kale, salt, and pepper just before serving.

mulled cider 1024x784 Recipes

Mulled Cider

A Gluten-Free Vegan Recipe


1 gallon apple cider

2 oranges

2 cinnamon sticks



Pour cider into crock pot and turn on low. Pierce orange through the stemline with a fine sharp knife and run cinnamon stick through the middle. Pierce orange skin with cloves. Let float in cider. Reduce heat to warm after 20 minutes and serve.


roasted root vegetables 1024x949 Recipes

 Roasted Harvest Root Vegetables

A Gluten-Free Vegan Recipe


4 carrots (diced)

1 turnip root (diced)

1 large russet potato (diced)

1 red onion (chopped)

2 parsnips (chopped)

2 tbsp garlic (crushed)

1 tsp rosemary (chopped fine)

1 tsp thyme

Sea salt and pepper to taste

2 tbsp coconut oil (liquefied)


Paint bottom of roasting pan or cookie sheet with a fine layer of coconut oil. Add veggies in an even layer and paint with the rest of the coconut oil. Add your dry seasoning (everything but garlic). Roast for 1 hour. Toss in garlic and serve.


winter squash stew 1024x657 Recipes

Savory Winter Squash Stew

A Gluten Free Vegetarian Recipe


1 butternut squash (halved/seeded)

1 acorn squash (peeled/diced)

2 carrots (peeled/diced)

4 red potatoes (peeled/diced)

1 bunch chives (chopped)

1 celery root (diced)

2 green apples (cored/diced)

6 cups scrap stock (below)

1 can heavy cream

3 tbsp coconut oil

1 tsp rosemary (chopped)

1 tsp sage (chopped)

3 tbsp garlic

2 tbsp thyme

½ tsp flake red pepper

Sea salt & black pepper (to taste)


Scrap Stock: Prep all veggies as instructed and save aside all parings and peelings from carrot, celery root and green onions (including roots) in a 2 quart pot. Add 6 cups of water and bring to a boil. Reduce heat and simmer 30 minutes. Drain off liquid and discard solids when done. (Add water to stock if necessary so that you have 6 cups of liquid).

Stew: Heat oven to 400. Paint a cookie sheet or roasting pan with 1 tsp of coconut oil and place butternut squash face down and roast for 30-45 minutes. While butternut squash cooks, heat a large stock pan on medium high heat and add remaining coconut oil. Toss in diced squash, carrots, potatoes and celery root and sauté for 10 minutes, stirring frequently. Reduce heat and add apples and seasonings and cover for 10 minutes. When butternut squash is done let cool for 10 minutes and scoop the meat into a blender with half your scrap stock and puree. Add to the stock pot with remaining scrap stock and simmer for 30 minutes to 1 hour. Add chives and cream and blend well just before serving.