Monday, March 12, 2012

Stephorrine Lily's Recipes

Corrine and I love to cook! We love to play around in the kitchen and experiment with ingredients. Corrine has a passion for baking, especially vegan cupcakes. She is currently in the process of developing her own recopies. On Saturday, I spent my morning reading Alicia Silverstone’s book The Kind Life and became inspired to create a new recipe. I spent the remainder of my day in the kitchen, experimenting with various ingredients, and surprising my love with a vegan entrée before she went to work. Dinner was absolutely delicious, which led Cori to the idea of sharing my recipe! 

Our Kitchen: Where the Magic Happens!
 Loaded Butternut Squash (Vegan)


1 Butternut squash
1 teaspoon extra virgin olive oil
1 teaspoon sesame seed oil
2 cups quinoa, uncooked
4 cups water
1 medium onion, chopped
4 cloves garlic, minced
2 cups cabbage, shredded
1 cup chopped walnuts
Approx. 1 teaspoon basil, divided
Approx. 1 teaspoon pepper, divided
Approx. 1 teaspoon sea salt, divided

  1. Preheat oven to 400.
  2. Cut butternut squash in half, scoop out the seeds.
  3. Place butternut squash in oven-proof baking dish, facing up.
  4. Drizzle extra virgin olive oil and sprinkle ½ teaspoons of sea salt and pepper.
  5. Bake for 45 minutes.
  6. Place 2 cups of quinoa with 4 cups of water, bring to a boil, and then reduce to low heat.
  7. Cover and cook for about 15 minutes or until all water is absorbed.
  8. Chop onions, garlic, and tempeh and shred the cabbage
  9. Place ingredients into a large sauté pan and sauté with the sesame seed oil.
  10. Add cooked quinoa to the sauté pan and mix well.
  11. Add walnuts, as well as ½ teaspoons of sea salt, pepper, and basil to the mixture.
  12. During this time, the butternut squash should be ready. Overfill the butternut squash with the sautéed mixture.
  13. Place the loaded butternut squash back in oven for 15 more minutes.
  14. Bon Appétit! 

Loaded Butternut Squash
Afterwards, we had plenty of leftover sautéed mixture, about two servings, which made for a fantastic meal the next day. Here is another great recipe, which I’ve prepared:

Sautéed Kale and Quinoa (Vegan)


1 teaspoon sesame seed oil
8 cups kale, coarsely chopped
Approx. ½ teaspoon basil
Approx. ½ teaspoon red curry powder
Approx. ½ teaspoon pepper
Approx. ½ teaspoon sea salt

  1.  Chop kale and place into a large sauté pan and sauté with the sesame seed oil.
  2.  Allow kale to sauté until tender. 
  3. Add sautéed mixture from previous day and mix well. 
  4. Add ½ teaspoons of sea salt, pepper, red curry powder, and basil to the new sautéed mixture.
  5. Place new sautéed mixture into bowls and Bon Appétit!

Sautéed Kale and Quinoa (Vegan)
Stay tuned for Cori’s vegan cupcakes! 

1 comment:

  1. Looks great!!! I'm not so much into the vegan lifestyle, but this looks yummy nevertheless.