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https://pin.it/10Gwwc6

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Oysters and Lobster rolls

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noun
1. a coarse-mannered woman who is prone to shouting.
2. a woman who sells fish.

During the 1940s, my great grandmother made a living as a fishwife. She boasted a loud and coarse-mannered exterior, but worked hard every day to bring freshly-caught fish from the pier to the inland market to support her family. Much has changed since then, but our standards for quality have not. Most of our seafood is now flown from dock to table within 24 hours, so our ingredients are always fresh. We are strong believers in traceability, sustainability and maintaining our planet's ecological balance.

Bringing New England style seafood with a twist to the West Coast, Fishwives of Pasadena offers a variety of oysters and shellfish, a wine and beer list that complements seafood, and an easygoing, good-spirited atmosphere.

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noun 1. a coarse-mannered woman who is prone to shouting. 2. a woman who sells fish. During the 1940s, my great grandmother made a living as a fishwife. She boasted a loud and coarse-mannered exterior, but worked hard every day to bring freshly-caught fish from the pier to the inland market to support her family.

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Deep Dish Pizza!

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Deep Dish Pizza in San Francisco, Denver, Santa Barbara & Seattle - Patxi's

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Patxi's Pizza - Deep Dish Pizza in San Francisco, Denver & Seattle

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Enjoy the best deep dish and thin crust pizza from Patxi's. Visit a location in your neighborhood, or order online for delivery or to go.

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Favorite go to for Thai

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Rincome Northridge - Official Site & Menu - Order Online

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Isn't it about time you felt excited about Thai Food again? Rincome is just the place for you to revive your cravings for delicious FRESH, LOCAL Thai Food and more. We only use the finest quality FRESH and LOCAL ingredients providing you with the best selection of dishes on order for your indulgence.

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Prep 20 min

Total 35 min

Ingredients 5

Servings 10

Skip the bakery, and make these easy Air Fryer Apple Fritters at home! Made with just five ingredients, including Pillsbury™ biscuits, these apple pie-stuffed treats make for a quick breakfast or easy dessert. Next time your family is craving a sweet fall dessert after a delicious meal, give fabulous apple fritters in the air fryer a shot. MORE+LESS-

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Cut two 8-inch rounds of cooking parchment paper. Place one round in bottom of air fryer basket. Spray with cooking spray.

Expert Tips

Air fryer temperature control settings vary according to brand and model. If your air fryer does not have the exact temperature setting called for in the recipe, consult your manual for suggested temperature settings.

Our recipes do not call for preheating your air fryer. Just set the temperature, and start. Never preheat with parchment paper alone.

Take care to seal the dough completely around the filling before placing in the air fryer.

Serve warm fritters with ice cream for a simple-yet-special dessert.

Nutrition Facts

Serving Size: 1 Fritter

Calories

170

Calories from Fat

60

% Daily Value

Total Fat

7g

11%

Saturated Fat

4 1/2g

22%

Trans Fat

0g

Cholesterol

10mg

3%

Sodium

260mg

11%

Potassium

15mg

0%

Total Carbohydrate

25g

8%

Dietary Fiber

0g

0%

Sugars

13g

Protein

1g

Vitamin A

2%

2%

Vitamin C

0%

0%

Calcium

0%

0%

Iron

4%

4%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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Skip the bakery, and make these easy Air Fryer Apple Fritters at home! Made with just five ingredients, including Pillsbury™ biscuits, these apple pie-stuffed treats make for a quick breakfast or easy dessert. Next time your family is craving a sweet fall dessert after a delicious meal, give fabulous apple fritters in the air fryer a shot.

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Delicious Mediterranean food :) - Paulina

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This is one of our favorite go-to's. Yummy tacos.

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Monday - Thursday: 8:30 AM - 12:30 AM

Friday: 8:30 AM - 2:00 AM

Saturday: 8:00 AM - 2:00 AM

Sunday: 8:00 AM - 12:30 AM

#2 North Hills - Parthenia

Monday - Saturday: 9:00 AM - 12:00 AM

Sunday: 9:00 AM - 11:00 PM

Monday - Saturday: 9:00 AM - 12:00 AM

Sunday: 9:00 AM - 11:00 PM

Monday - Sunday: 9:00 AM - 12:00 AM

#5 Los Angeles - Whittier

Monday - Sunday: 9:00 AM - 11:00 PM

Monday - Sunday: 9:00 AM - 11:00 AM

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Quick, and efficient system - in Koreatown

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This hearty nourishing Moroccan Red Lentil Quinoa Soup is vegan, easy to make and made with simple everyday ingredients. Flavorful and aromatic, the warming spices are especially cozy. This can be made in under 30 minutes in an Instant Pot or on the stovetop and keeps well for midweek meals. Enter with love the temple that is your own heart.~ Ramana Maharshi
This simple nurturing soup is so easy to put together and made with very simple ingredients. That being said, the flavors don't disappoint. Infused with fragrant Moroccan Spices, this Red Lentil Quinoa Soup is not only vegan and healthy, it is cozy, warming and comforting.

Using quick-cooking split red lentils and quick-cooking quinoa, this soup only takes 5 minutes of pressure cooking in an Instant Pot or 10-12 minutes on the stovetop. SO FAST!!! And that is why you see them paired here together. They take roughly the same amount of time to cook!

Make it ahead for the busy week and feel comfort in knowing you have something healthy in your fridge, at all times. It's really a nice feeling. This week I had it for lunch, then once for dinner, and then as a midnight snack (instead of reaching for chips). It was a good diversion, and suprisingly satisfying.

It starts off with ingredients you probably have. Split red lentils and quinoa and fresh veggies.

Today I'm using colorful carrots I found at the farmers market. Other root veggies would work well here too- sweet potatoes, yams, parsnips, celery root.

I added a chili for a little kick of heat, but feel free to leave out. Here I'm using the Instant pot for quick and easy preparation, but this also works well in a pot on the stove.

It's the fragrant spices that turn this Red Lentil Soup into something magic. This reminds me so much of the frugal meals my parents would make growing up. Just very simple humble ingredients, but turned into something special with the spices. Very economical.

Once the ingredients are in the Instant Pot, pressure cook for just 5 minutes! How easy is that?

Then just serve it up with something fresh on top. I love crunchy radishes and fresh herbs like cilantro, mint, parsley or even dill. Scallions are nice too. A drizzle of olive oil is delicious and if you want extra richness, a swirl of yogurt is nice too.

For those of you who like a bit of sweetness, feel free to toss a few raisins into the pot- sooooooo good!

I hope you give this Moroccan Red Lentil and Quinoa Soup a go this week!

xoxo

Sylvia

Moroccan Red Lentil Quinoa Soup
RELATED: 20 Instant Pot Recipes (from around the Globe!) Our 25 most popular Vegan/Vegetarian Soup Recipes! I love seeing all your cooking on Instagram! Make sure to tag @feastingathome so I don't miss it... and so I can repost!

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Moroccan Lentil Quinoa Soup | Feasting At Home

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This hearty nourishing Moroccan Red Lentil Quinoa Soup is vegan, easy to make and made with simple everyday ingredients. Flavorful and aromatic, the warming spices are especially cozy. This can be made in under 30 minutes in an Instant Pot or on the stovetop and keeps well for midweek meals.

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This is from Carrie too : )

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http://ordergrandmasthairestaurant.com/

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This is from Carrie

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Christmas Dinner, 1st time making Prime Rib. I read the comments too and that helped. https://cooking.nytimes.com/recipes/1015803-prime-rib-roast

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Christmas Dinner, 1st time making Prime Rib. I read the comments too and that helped. https://cooking.nytimes.com/recipes/1015803-prime-rib-roast

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Really awesome sandwiches!!!

http://www.loveandsandwiches.com

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I explored the Kitchen during our break! I made crepes for the first time ! -Yulisa

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These homemade crepes are ultra thin and delicate with the most buttery crisp edges. Easy to make with just a blender and regular skillet, they're ready for your choice of sweet or savory fillings and toppings. No special pans required for these French-style pancakes. And, best of all, you only need 8 basic ingredients!

Have you ever made these before? Though it may seem complicated, making restaurant-quality crepes at home isn't very difficult. Today I'm walking you through the entire process including crucial success tips, the best 8 ingredients to use, why I use a blender, and a multitude of filling ideas.

I began making these a few years ago, and have eaten my fair share at cafes, restaurants, farmers' markets, and catered events, learning A LOT along the way. My recipe hasn't changed, but my method has improved. Consider this your Ultimate Guide to Crepes!

What Are Crepes?

Crepes are thin and delicate French-style pancakes made without any leavener. When made correctly, they're as thin as lace with irresistible buttery crisp edges. Crepes are popular at restaurants and catered events and I've even seen crepe stations at wedding receptions, too! Though they're usually a breakfast or brunch option, crepes are welcome any time of day, including dinner or dessert. Filled with anything from whipped cream and berries to meats, sauce, and vegetables, crepes aren't picky about when you enjoy them. 😉

Crepe recipes vary, but most include flour, liquid (milk and/or water), and salt. Restaurants usually make them with a specialty pan, but a regular skillet works in any home kitchen.

Why are they a favorite? Crepes are popular because their versatility makes them FUN to eat. Rolled up or folded, you can stuff and top them with virtually anything. Nutella, whipped cream, and berries is a common choice, but savory fillings work just as well. Fold or roll them up and enjoy trying a variety of fillings and flavors. You're definitely not limited!

Overview: How to Make Crepes

1. Melt the butter: Melt some butter in the microwave or on the stove. Let it cool for a few minutes before using in the batter. (Otherwise you could scramble the eggs.)

2. Combine all ingredients in a blender: Add the cooled melted butter and all the remaining ingredients into a blender. A blender works WONDERFULLY to smooth out the batter because it cuts that flour perfectly into all the wet ingredients. If you don't have a blender, just use a mixing bowl and whisk. I use my Ninja blender.

3. Chill the batter: Chill the crepe batter for at least 30-60 minutes before cooking it. This time in the refrigerator is crucial to the taste, texture, and success of your crepes. Use this time to clean up and get your skillet ready. You can even chill the batter overnight so it's ready to cook the next day.

4. Butter & heat a small skillet: Generously butter the pan and keep butter nearby for greasing the pan between each crepe, too. Though professional chefs may use a specialty crepe pan, I find a small 8-inch skillet works perfectly at home. If you don't have a small skillet, use a larger one, but make sure you keep the crepes THIN.

5. Cook crepes one at a time: The longest part of this recipe is standing over the stove and cooking them one at a time over medium heat. Use only 3-4 Tablespoons of batter per crepe. (I usually use 3 Tablespoons.) The less you use and the larger you stretch the crepe, the thinner they'll be. As you can see in my video tutorial, I twirl the pan so the batter stretches as far as it can go. If you don't do this, your crepes will be pretty thick and taste like tortillas. Still delicious, but very different. Flip the crepe over and cook the other side, too.

6. Serve with favorite fillings: I love serving them warm with cold whipped cream and fresh berries. Keep scrolling because I have lots of filling ideas listed for you below.

How to Make Crepes Ahead of Time

You can make the crepe batter up to 1 day in advance. Seal tightly in your blender or pour into a mixing bowl and cover tightly, then prepare crepes the next day. Crepes are best enjoyed right away, but you can make a batch and store in the refrigerator for up to 1-2 days. Reheat in the microwave or arrange on a lined baking sheet (they can overlap). Cover with aluminum foil and warm in a 275°F (135°C) degree oven for 10 minutes. You can also freeze crepes-see instructions below.

Key Ingredients

The recipe is written out below, but it's important you understand why each ingredient is used. This is a delicate batter, so substitutions aren't recommended.

Unsalted Butter: Butter is a key ingredient. Have extra butter handy for the skillet.

All-Purpose Flour: Flour is another key ingredient, providing the overall structure. I haven't tried any successful gluten-free alternatives, but let me know if you do!

Granulated Sugar: These are lightly sweetened; you only need 1 Tablespoon of sugar.

Salt: A pinch of salt adds flavor.

Whole Milk & Water: Crepe batter needs liquid. Using all water created a limp and lacking crepe, while using all milk created a heavy crepe. For the best texture, use a mix of both.

Eggs: As they do in pancake batter, eggs provide structure and bind all the ingredients together.

Vanilla Extract: Adds flavor-you'll definitely smell the vanilla as you cook these on the stove! Feel free to leave it out if you make savory-style crepes.

By themselves, crepes aren't heavily flavored at all. That's why the texture is crucial (keep them thin!).

Crepes Success Tips

1. Chill the batter: I mentioned this above and include it in the written recipe below, but it's definitely worth repeating. One secret to the BEST crepes is to chill the crepe batter for at least 30-60 minutes and up to 1 day. This time in the refrigerator enhances the batter's flavor and, more importantly, gives the flour a chance to fully hydrate.

2. Butter the pan between each crepe: The best part of crepes is the thin, delicate, and buttery crisp edges. To achieve this, butter the pan between EACH crepe. Sounds like a pain, but just grab a stick of butter and coat the pan before adding more batter. You won't regret it.

3. Twirl the pan: Pour the batter into the center of the hot and buttered pan. Lift the pan up and twirl it so the batter stretches as far out as it can go. (The thinner the crepe, the better texture it has-trust me.) This crucial technique is much easier than it sounds and you can watch me do it in the video tutorial.

Crepe Fillings & Toppings

Crepes are a blank canvas for many different fillings and toppings. Though I'm all about going overboard with toppings like Nutella & bananas or apple pie filling & melted peanut butter, sometimes it's nice to keep things simple!Pictured is my favorite whipped cream flavored with fresh orange juice. You could use a splash of orange liqueur if you have some, too. Whip into medium peaks before filling or topping your crepes. I also serve these with tons of fresh berries. Lightly sweetened, the burst of fruit and citrus is a welcome refresher! With such a simple accompaniment, the crepes themselves truly shine.
Plenty more crepe filling inspiration for you:

1. Strawberry Sauce

2. Raspberry Sauce

3. Blueberry Sauce

4. Lemon Curd & Fresh Berries

5. Blueberry Sauce from Blueberry Swirl Cheesecake

6. Whipped Cream

7. Peanut Butter or Nutella & Sliced Banana

8. Chocolate Ganache

9. Pastry Cream from Boston Cream Pie

10. Salted Caramel

11. Cheesecake Batter from No Bake Cheesecake Jars

12. Homemade Pesto & Sautéed Veggies (mushrooms, spinach, peppers)

13. Ricotta, Chive, & Smoked Salmon

14. Fresh Mozzarella, Basil, & Sliced Tomato

15. Scrambled Eggs, Cooked Ham, and a drizzle of hollandaise

16. Cooked Chicken, Broccoli, & Cheddar

17. S'mores Nutella Crepes: Spread 1-2 Tablespoons of Nutella onto 1 side of each crepe. Top each with a handful of mini marshmallows. Roll or fold into quarters and sprinkle with crushed graham crackers. Drizzle with melted chocolate.

18. Tiramisu Crepe Cake

Or try the always delicious Crepes Suzette!

See Your Homemade Crepes

Feel free to email or share your recipe photos with us on social media. 🙂

Keywords: homemade crepes

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How to Make Crepes (Recipe + Video) - Sally's Baking Addiction

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Learn how to make thin and delicious restuarant-quality crepes at home with only 8 basic ingredients. No specialty pans required!

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No memes and don't cook but mom sent me this as a joke.

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Super tasty green chili vegan mac & cheese recipe!! 

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Super tasty green chili vegan mac & cheese recipe!! 

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I'm sure we all have horror stories of the mac n cheese of our yesteryear. For me it was almost always boxed, but in the rare chance that it wasn't, it was certainly made with that processed block of horror known as Velveeta (*shiver).

This is not that kind of mac n cheese. This is unprocessed, wholesome, dairy-free goodness for those of us who still crave a bit of our childhood favorites without all the junk.

Don't be intimidated by vegan mac n cheese. I was a little skeptical at first because my initial attempts at cashew sauces were unsuccessful. But I've learned a few tricks here and there (how long to soak, how long to blend, what spices/seasonings to add) and I'm now a HUGE fan. It's unbelievable how a jar of soaked cashews can turn into rich sauces, luxurious ice creams and bonafide cheesy goodness.

Plus, this particular recipe requires just 10 ingredients (minus the tortilla chips) and 30 minutes! It doesn't get any easier than that.

This sauce is infused with plenty of flavor thanks to cumin, chili powder and green chilies. Half of the chilies go into the sauce, while the other half get stirred into the final product. The result is oh-so dreamy.

Once you stir the sauce with the noodles and the green chilies, it's time for a little crunch. I toasted up some tortilla chips until golden brown then sprinkled them on top for another layer of flavor and texture. I was in love. Swoon.

You're going to love this mac n cheese. It's:

Creamy
Luxurious
Savory
Super Cheesy
Velvety
Perfectly spiced from the green chilies
Mega satisfying
& Altogether dreamy

Oh, and by the way, each serving has 19 grams of protein! WHAT?!!

I personally think you could serve this to a non-vegan and they would totally dig it. They may be able to tell it's not "true mac n cheese," but it's so creamy and flavorful and satisfying that they'll have to be won over. This makes enough for 4, or 3 very generously, so invite a few friends and take them to vegan cheese heaven. Cheers!

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Vegan Green Chili Mac n Cheese | Minimalist Baker Recipes

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I'm sure we all have horror stories of the mac n cheese of our yesteryear. For me it was almost always boxed, but in the rare chance that it wasn't, it was certainly made with that processed block of horror known as Velveeta (*shiver). This is not that kind of mac n cheese.

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Jump to Recipe
This post may contain affiliate links. Read my disclosure policy.

Zankou Chicken Garlic Paste is thick, garlicky and 100% addicting.

Zankou Chicken Garlic Paste is a magical sauce that may seem completely crazy to any of you not familiar with Zankou Chicken, but to all of us in LA, this sauce is good enough to horde.

Made with raw garlic, lemon and potatoes, the magic is in the flavor of the garlic. The punch of raw garlic immediately adds to anything you want to put it on.

Some ideas for use:

Rotisserie chicken or Falafel (C'mon Zankou knows how to do it right!)

On sandwiches! Makes for an amazing substitute for mayonnaise.

Tossed in pasta with a touch more olive oil.

Roasted Vegetables - I love this with roasted asparagus dipped in the paste! Also amazing with roasted bell peppers, even now as I am typing this I am eating this combo and swooning.

Roasted meats - works great with pork, beef and lamb.

Anything you would ever add garlic to!

Zankou Chicken Garlic Paste is so popular that what used to be a free sauce you could snag some extra of is now pre-packaged and inventoried and sold for much much more than should be allowed. Can't say I blame them, I routinely wanted three or four extra little containers with my meal just so I could use it on everything else I ate later that week.

If I had to describe it to you [since unfortunately for you computers have not yet formed the ability to do smell-a-vision] it would have the thickness and consistency of horseradish, but with a raw, strong garlic flavor with a hint of lemon.

Many people have spent years trying to decipher the Zankou Chicken Garlic Paste Copycat recipe, going so far as to cook the sauce to see what form it takes [spoiler, it becomes a pancake!] and calling the corporate office asking if it has certain ingredients in it for "allergy reasons."

The secret ingredient turned out to be potato. People knew it was some kind of starch because it cooked into a pancake instead of melting in the hot pan, and ever since the potato was revealed to be the mystery ingredient the flood gates have opened. The main debate now lies in what kind of potato you use. Since I have no access to the actual Zankou Chicken Garlic Paste recipe or any connection to Zankou Chicken itself, I starting doing test runs.

In my trial runs of the Zankou Chicken Armenian Garlic Paste recipe I've gone both ways, potato flakes and fresh russet potatoes and while both were very tasty one was a clear winner.... the potato flakes! It also makes it an even easier recipe since using fresh potato means heating the pot of water, peeling and cubing them, mashing them and letting them cool all the way back down so you don't mute the flavor of the garlic by mixing it in hot and partially cooking it. Plus you know when you're working on that kind of volume

Zankou Chicken Garlic Paste

Zankou Chicken's secret Armenian Garlic Paste is thick, garlicky and 100% addicting. The reason Zagat and all of Los Angeles loves Zankou!

Ingredients

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Mix the instant mashed potatoes with about 1/2 cup water. Depending on the brand, may be a bit more or a bit less. You're going for mashed potato consistency, this is used to give "body" to the sauce, so err on the side of caution and go thick, not soupy.

2. Peel the garlic cloves and put them in your food processor. Add the lemon juice and salt. Puree until finely chopped then stream in the canola oil until it looks like a delicious aoili.

3. At this point start adding the potato and continue running the food processor until it is all incorporated. Transfer to a covered container.

4. Now. Before you panic and think you've gone and added too much potato because of course you tasted it immediately and you're disappointed it tastes so potato-ey, put the container in the fridge. Forget all about it for at LEAST a couple of hours, preferable until the next day.

5. Now you can take it out, take a piece of bread and enjoy every delicious garlicky [and hardly discernably potato-ey] bite.

Inspiration drawn from this thread : http://chowhound.chow.com/topics/60530 and many many little containers of Zankou's delicious garlic paste over the years.

Nutrition Information

Yield: 4 servings, Amount per serving: 322 calories, Calories: 322g, Carbohydrates: 17g, Protein: 2g, Fat: 28g, Saturated Fat: 2g, Sodium: 890mg, Potassium: 231mg, Fiber: 1g, Sugar: 1g, Vitamin C: 24g, Calcium: 24g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keywords: copycat recipes, Garlic Paste, Zankou Chicken

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Jump to Recipe This post may contain affiliate links. Read my disclosure policy. Zankou Chicken Garlic Paste is a magical sauce that may seem completely crazy to any of you not familiar with Zankou Chicken, but to all of us in LA, this sauce is good enough to horde.

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Delicious, flaky, veggie-packed vegan pot pies in less than 1 hour. That's all you need to know.

OK, maybe that's not ALL you need to know. I can't talk that little - you know that much by now.

These pot pies come just in time for extra-chilly winter days. They're warm, rich, comforting, entirely vegan and made completely from scratch. I'm so into these right now.

The filling comes together in one pot in about 20 minutes. While it's simmering away, thickening into liquid gold, make a batch of my Best Damn Vegan Biscuits! Alternatively, top them with pie crust or store bought biscuits. I just like making mine myself because there's truly nothing better.

You'll have leftover biscuits but that just means you can have biscuits with breakfast tomorrow. Is that so bad? (answer: no. No, it's not.)

Total prep time on these guys is about 35 minutes and they bake up in about 15.

I've deemed them the "1-hour vegan pot pie" even though they probably require a little less. But with clean up time included that's probably more accurate. Besides, you'll be super impressed with yourself when they're done in 45 minutes and you feel like a pot pie wizard. You're welcome.

One bite in and I knew these were spot on. They're:

Warm
Flaky
Savory
Thick & creamy
Loaded with veggies
Topped with the perfect, flaky biscuit
Buttery
Soul-warming
& So satisfying

Your cold winter bones are aching for this dish, I can sense it. Enjoy!

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1-Hour Vegan Pot Pies | Minimalist Baker Recipes

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Delicious, flaky, veggie-packed vegan pot pies in less than 1 hour. That's all you need to know. OK, maybe that's not ALL you need to know. I can't talk that little - you know that much by now. These pot pies come just in time for extra-chilly winter days.

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Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour It's quite rich, so your serving sizes don't need to be large.

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Plant based and they donate 10% of their profits each month to "making the community, and World around us a better place".

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NOMOO is everything you love in a traditional gourmet burger joint- all of the flavors, and all of the soul - re-imagined for a plant based World.

Starting from our kitchen we created NOMOO to challenge the idea of what a burger joint can be.

To do this we had to go back to the drawing board. We re-created your meat and dairy based favorites and gave them new life - with a commitment to sparing no expense when it comes to ingredients and making much of our menu from scratch. Some of what we do differently you can read about below, including our lifetime commitment to donate 10% of our profits every month toward making the community, and World around us a better place.

Nomoo is American tradition, but re-imagined, better, for a more conscious World.

Thank you for your continued support that allows us to do what we do.

Founder,

THERE IS FREE 2 HOUR PARKING ON ANY SIDE-STREET OFF OF MELROSE!
We make magic at NOMOO because we make most of our menu from scratch- then we grill right in front of you in our open plant-based kitchen. From our Chick'n to our cashew shakes- we make most of it ourselves. If we ever run out, now you know why, we use small batch processes for everything.

We're all about the experience, and we embrace the weird at NOMOO. We took over one of LA's original diners and injected some plant-based color. Come get your NOMOO on with us where we appreciate everyone who walks in our door- because you make us real.

It's simple. The best ingredients make the best burger. That's why we keep our menu small, so we can focus on even the little details. That means fresh baked vegan Brioche burger buns 7 days per week, carefully selected local butter lettuce and produce, the NOMOO secret sauce, and the house-made truffle cheese should you want it and more- all to give you the best plant based burger experience we can.

10% of our profits each month are donated to local LA based non-profits! We put our money where our mouth is. And of course, our menu is entirely plant-based (or NO-MOO) but created so even the biggest meat eaters still love our flavors, but it doesn't stop there from our waste disposal policies to the packaging we use.

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NOMOO is everything you love in a traditional gourmet burger joint- all of the flavors, and all of the soul - re-imagined for a plant based World. Starting from our kitchen we created NOMOO to challenge the idea of what a burger joint can be.

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This savory stuffed acorn squash is so delicious it's addicting! A sausage and cauliflower rice stuffing is seasoned with lots of fresh herbs and served toasty in roasted acorn squash bowls. Perfect as a holiday side dish or an anytime meal. Paleo, Whole30, and low in carbs.
Stuffed acorn squash is one of my absolute favorite things to cook in the fall. I have three other stuffed acorn squash recipes on the blog and they're all delicious - you really can't go wrong.

I decided to branch out just a little from the others and make something totally savory (no apples or cranberries) but still a little bit sweet of course, due to the acorn squash. Since rice stuffings are so popular with acorn squash, I figured I go with a cauliflower rice stuffing to make it Paleo and Whole30 friendly.

I was beyond delighted (yes, DELIGHTED) with the result! You get a great texture and flavor with the sausage "rice" stuffing, sautéed onions and garlic, and fresh herbs. It's incredibly simple to throw together and also feels fancy enough for your holiday table!

What You Need To Make Stuffed Acorn Squash with Sausage and "Rice"

I used fresh and simple ingredients with lots of flavor. If you're having trouble finding Whole30 compliant sausage, make sure to check local grocers for store-made sausage with few additives.

U.S. Wellness Meats and Jones Dairy Farm also have great sugar-free sausage. You can also make your own sausage meat easily with common spices you probably already have in your pantry.

Here's what you'll need for the stuffed acorn squash:

Acorn Squash

Avocado oil, or olive oil

Italian sausage meat

Onions

Garlic

Cauliflower rice

Mushrooms

Rosemary

Sage

Thyme

Parsley

Nutritional yeast (for flavor)

Coconut milk, or almond milk

Sea salt and black pepper

Crushed red pepper

How to Roast Acorn Squash

If you're not familiar with roasting acorn squash, you're in for a treat! It's easy and so delicious. Here's what to do:

Since you prepare the filling while the squash roasts, the overall time needed to prepare the stuffed squash is around 30 minutes.

Cut your squash lengthwise and scoop out all the seeds and strings with a spoon.

Brush the inside with oil (or you can spray with avocado oil spray) and sprinkle all over with sea salt

Place the squash halves face down on a parchment lined baking sheet. Roast in a 400° F oven for 22-30 minutes. The squash is done when the top is easily pressed in when pushed and beginning to caramelize on the inside.

Handle the roasted squash carefully before stuffing - it's hot!

How to Meal Prep Stuffed Acorn Squash

If you want to make it ahead of time, you're in luck because it's an easy one to prep! You can roast the acorn squash and make the filling, then simply store both tightly covered (or wrapped) in the refrigerator until ready to serve.

You can reheat the filling and squash separately in the oven (covered) or fill the squash and reheat it altogether in the oven. Just make sure you cover it in the oven so the tops don't brown too much. A 375 or 400° F oven will work best for reheating.

I hope you're ready for a seriously delicious, fall favorite that I know you're absolutely going to love! Grab your squash and preheat the oven because it's time to cook - let's go!

Stuffed Acorn Squash with Sausage + "Rice" {Whole30, Paleo}

Stuffed Acorn Squash with Sausage and "Rice" {Whole30, Paleo}

This savory stuffed acorn squash is so delicious it's addicting! A sausage and cauliflower rice stuffing is seasoned with lots of fresh herbs and served toasty in roasted acorn squash bowls. Perfect as a holiday side dish or an anytime meal. Paleo, Whole30, and low in carbs.

Course: Main Course, Side Dish

Cuisine: Paleo and Whole30

Keyword: acorn squash, cauliflower rice, paleo, thanksgiving, whole30

*You can make the stuffing and roast the squash in advance to meal prep. Reheat the filled squash in the oven on 400° F, covered with aluminum foil until heated through. Uncover and broil 2-4 minutes as directed in the last instruction.

**This recipe makes 8 side dish servings or about 4 main dish servings. Nutrition is calculated for 8 servings.

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Want More Paleo and Whole30 Fall and Thanksgiving Recipes? Try one of These!

1. Preheat your oven to 400° F and line a baking sheet with parchment paper. Cut both acorn squash in half, lengthwise, and scoop out the seeds with a spoon.

2. Drizzle the insides with oil and brush to coat, then sprinkle with sea salt. Place squash face down on the prepared baking sheet and roast in the preheated oven for 22-30 minutes, or until it feels tender when the top is pressed on. You might need more or less time depending on the size of your squash.

3. Meanwhile, heat a large skillet over medium high heat and add 1 Tbsp of avocado oil or ghee. Once hot, crumble in the sausage and use a spoon or spatula to break up lumps. Cook until browned, stirring as needed, about 5-7 minutes, then remove to a plate.

4. Lower the heat to medium and add another Tbsp of oil or ghee. Add the onions and cook, stirring occasionally until soft and fragrant, about 3-5 minutes.

5. Add the mushrooms and garlic, then sprinkle with sea salt and pepper. Cook, stirring occasionally, 3 minutes, then stir in the rosemary, sage, thyme, and parley. Continue to cook another 2-4 minutes or until soft and fragrant.

6. Stir in the cauliflower rice, milk, and nutritional yeast. Cook, stirring occasionally, a few minutes to soften the rice, then season with sea salt, black pepper, and red pepper if desired. Add the cooked sausage back to the skillet and cook the mixture together for another two minutes to blend flavors.

7. Preheat your broiler. Keep the squash on the baking sheet, face up, and fill with the stuffing mixture, piling it up to use all the stuffing. Your squash might be more or less full depending on size. Place under the broiler for 2-4 minutes or until the tops are nicely browned and sizzling.

8. Remove from the oven and serve right away, garnished with more fresh herbs if desired. Enjoy!

Cauliflower Thanksgiving Stuffing Butternut Squash Stuffing with Sausage, Apples and Cranberries Ultimate Roasted Acorn Squash with Sausage Apple Stuffing Cauliflower Mashed Potatoes with Roasted Garlic and Bacon One Skillet Cranberry Orange Chicken Butternut Squash Salad with Poppy Seed Dressing Harvest Sweet Potato Hash Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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Stuffed Acorn Squash with Sausage + "Rice" {Whole30, Paleo} |

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This savory stuffed acorn squash is so delicious it's addicting! A sausage and cauliflower rice stuffing is seasoned with lots of fresh herbs and served toasty in roasted acorn squash bowls. Perfect as a holiday side dish or an anytime meal. Paleo, Whole30, and low in carbs.