Meatless Monday: Thanks Living Vegetable with Pumpkin and Almond Sauce

Here’s a Thanks Living week Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.

Ingredients:

4 small-medium zucchini squash (yellow or green), sliced

1 red capsicum (bell pepper), thinly sliced lengthwise

1 bunch of asparagus, cut in half lengthwise

1 bunch of greens (eg. chard, broccoli, or bok choy)

1/2 pumpkin, grated

2 cups rice milk

1 cinnamon quill

1/2 cup slivered almonds

Method:

Combine pumpkin, rice milk, and cinnamon quill, and boil until cooked

Add slivered almonds and set aside

Steam cook or boil zucchini squash, bell pepper, asparagus, and greens separately

When cooked place vegetable straight onto separate serving plates, layering each vegetable

Heat up pumpkin and almond sauce if needed

Spoon on top of vegetable

Serve immediately

Serve as a side dish or main meal with a grain (like quinoa, couscous, millet, or rice)

Serves 4-6 people

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