In these cold winter months, I tend to crave warm nourishing food over cold foods such as salads. This dish is extremely easy to cook. Even a beginner in the kitchen can easily whip this meal up with very minimal effort.
The 4 main ingredients for this dinner are:
- Gourmet Mushroom Blend (I bought it packaged from Whole Foods. It included Baby Bella, Shitake, and Oyster Mushrooms).
- Wild Rice
- Japanese Kabocha Squash (If you can’t find Kabocha Squash, I would suggest using Butternut Squash).
- Grapeseed Oil
- Pink Himalayan Sea Salt
- Garlic Cloves
- Red Onion (optional)
When cooking, I always start cooking things in order starting with what takes the longest time to cook. In this meal, it was the wild rice. So I started cooking to wild rice in the rice cooker. To add a bit of flavor to the rice, I included 3 garlic cloves with the rice in the rice cooker, along with a dash of pink Himalayan Sea Salt. I would recommend using the brown rice cooking setting if your rice cooker has one. I find that wild rice takes longer to cook than white rice.
Then I pre-heat the oven to 400 degrees to prepare to roast the kale later.
Once I had the rice going and oven pre-heating, I cut the Kabocha squash into 1/2 inch wide slices and steamed them in a pot with a steaming basket inside. You will know when the Kabocha Squash if fully cooked when the color gets really dark orange and it’s soft enough where you can easily stick a fork through it.
On a baking sheet, I spend the kale out and drizzled it with grapeseed oil along with chopped garlic. I also covered the kale with sliced red onion for extra flavor, and topped it off with a dash of Pink Himalayan Sea Salt to taste. Bake for 10 – 15 minutes. The longer you bake it, the crispier they will be (like kale chips).
Finally, I sautéed the mushroom in a pan with grapeseed oil, garlic, and some Pink Himalayan Sea Salt. Once I turned the heat off, I ended up sprinkling some dried parsley seasoning for extra color (this is optional).
Anyways, I hope you enjoyed this easy Vegan meal idea and make sure to use the hashtag #vegetarianista on your IG pics so I can see them! 🙂