Roasted Delicata Squash with Tahini and Walnuts

This week sucked. I’m not ready to internet-talk about it and I’m not sure if this blog will ever be the right place. That said, I’ve been cooking a lot (I deal with my emotions by baking them into things which is NORMAL AND NOT AVOIDING THINGS).

Delicata Squash with Tahini and Walnuts

While I sort out my emotions, here’s a simple fall dish I’ve been making on repeat for the last couple weeks.

Delicata Squash with Tahini and Walnuts Delicata Squash with Tahini and Walnuts Delicata Squash with Tahini and Walnuts

Roasted Delicata Squash with Tahini and Walnuts

2 delicata squash, sliced into rings and insides removed
3-4 tablespoons coconut oil
salt to taste
1/4 cup tahini
1/4 cup walnuts, chopped finely
1/4 cup cilantro, chopped

Preheat oven to 400*

Line a cookie sheet with aluminum foil. Rub the sliced delicata squash rings with coconut oil and a sprinkle of salt, making sure to coat them all lightly. Bake for 20-25 minutes, flipping the rings with a spatula halfway through. The squash should be lightly browned on both sides and soft throughout. Remove and set aside to cool for 15 minutes.

Head a skillet over medium heat. Toast the walnuts for 30-60 seconds, stirring to avoid burning. Arrange the squash in a dish and drizzle with tahini. Sprinkle on walnuts, cilantro, and a bit of salt and pepper. Serve warm or cold.

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Double Layer Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake

Here’s a suuuuuper old recipe that first appeared on my blog in 2010. Look at those photos at your discretion [the flash! the horrors!]. I made it this weekend for Squashluck 3.0 and it was a big hit. The star? Silken tofu. It makes a delighfully creamy base without the fat and heaviness of cashews. This isn’t to say I don’t love fat [GIMME ALL THE FATS] but I can appreciate a tasty dessert that doesn’t instantly send me to lie down on the couch.

Oatmeal Cookie Crust:

½ cup quick oats
½ cup whole wheat flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon vanilla
¼ cup brown sugar
2 tablespoons maple syrup
¼ cup apple sauce

Preheat the oven to 375* and oil a 9″ pie pan.

Vegan Pumpkin Cheesecake

Cheesecake filling:

8 oz Tofutti Better Than Cream Cheese (yellow label)
12 oz silken tofu
½ cup agave nectar
2 tablespoons corn starch
1 ½ tablespoons lemon juice
½ teaspoon vanilla
½ cup [canned] pumpkin puree
3 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg

Vegan Pumpkin Cheesecake

First, Blend the oats in a food processor until they’re powdery. Add the rest of the dry ingredients and maple syrup. In a bowl combine the mixture with the apple sauce and mix well.
Spread the mixture on the bottom of a lightly greased 9″ pie dish and pop it in the oven for 8 minutes. Let it sit for 10-15 minutes to cool before fillin’ ‘r up.

For the filling place the Tofutti cream cheese, silken tofu, corn starch, agave, lemon juice, and milli vanilli in a food processor and blend until the mixture is smooth. Take 1 cup of the mixture and put it in the pie shell. Put the second set of ingredients (pumpkin through nutmeg) in the food processor with the white mix left over from the first go round. Blend these ingredients in util smooth and add it to the pie shell.

Bake the cheesecake for 50-55 minutes until firm throughout! Serve chilled.

Vegan Pumpkin Cheesecake
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Grandma’s recipe box

This month is crazy pants. I’m traveling every weekend except Halloween and somehow need to make a mind-blowing costume on the weeknights in between trips. 😏 I haven’t been finding a ton of time to cook, but I did finally crack open my grandma’s recipe box after almost three years since I inherited it. It’s hard to believe it’s been three years. I am thinking of delving into the recipes (she was a parent starting in the 1950’s, so you BEST believe there are some amazing recipes in there) and sharing a few of them here. The entire “vegetable” section so far has been jell-o molds, so strap on your seatbelt. Here’s one I enjoyed last night:

A photo posted by izzy darby (@veganizzm) on

the big secret is, there’s nothing to it — if you don’t mind a good cry.

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Vegan Eggplant Involtini


vegan eggplant involtini
My earliest memory of eggplant is some time in the 90’s when my mom brought an eggplant home from the grocery story that had a large, protruding lump in the middle which made it resemble Bill Clinton (according to her). Something along these lines:

eggplant-bill

#childofthe90s. No disrespect to Bill Clinton, but I have never liked eggplant. Something about the texture always gets me – it’s such a mush pile. In six years writing this blog I think I’ve only published one eggplant recipe. I am trying to stop being a baby and learn to like it (file under: adult goals, along with remembering to wear deodorant every day and not laughing every time I see 69 written anywhere, in any context). 👀  I figured that a good place to start conquering my eggplant aversion would be in some context where the flavor and texture is completely masked by other things. Baby steps.

vegan eggplant involtini

Eggplant Involtini is kind of like eggplant parmesan except rolled up and no breading. This version subs the standard ricotta for a vegan (tofu-based) ricotta and is literally all vegetables and tofu except for a bit of olive oil, so you can eat the whole thing and feel like a vegetable champion.

Inspired by The Complete Vegetarian Cookbook

  • 1 large eggplant, sliced lengthwise into 1/2″ thick slices
  • 6 tablespoons olive oil
  • salt and pepper
  • 14 oz firm or extra-firm tofu, drained
  • 1/3 cup nutritional yeast
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons fresh basil
  • 3-4 garlic cloves
  • 1 can peeled tomatoes OR 3-4 large fresh tomatoes*
  • extra fresh basil for garnish
  1. Preheat oven to 375*. Brush each side of the sliced eggplant with olive oil and a light sprinkle of salt and pepper. Place the eggplant on a foil or parchment-lined baking sheet. Bake until lightly browned and tender, about 30 minutes. Rotate the sheet halfway through baking. Allow the eggplant to cool for 5 minutes, then flip each slice over using a spatula
  2. Meanwhile, place the tofu, nutritional yeast, garlic powder, onion powder, 1 tablespoon olive oil and fresh basil in a food processor. Process until all combined and smooth, 15-20 seconds. Add salt and pepper to taste.
  3. In a large skillet heat 1 tablespoon oil and add the garlic. Cook, stirring for about 30 seconds, then add the tomatoes. Bring the mixture to a simmer, then reduce heat to low and cook for 15-2o minutes, stirring occasionally. Season with salt and pepper to taste. Keep the sauce in a skillet (if oven-proof) or pour into an oven-proof casserole dish.
  4. Starting at the wider end of the eggplant, spoon about 3 tablespoons of the ricotta mixture. Roll each eggplant up and place into the bed of sauce. Repeat with all eggplant slices, reserving a bit of the mixture for topping.
  5. Heat broiler to medium then place the skillet or casserole dish under for 5-10 minutes until browned. Remove and garnish with a dollop of ricotta and basil, or your favorite vegan sprinkle cheese. Serve hot.
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