Our Vegan Ethiopian Stew was created by Sunny Gandara for LoveSelf. She was inspired by the Ethiopian dish “Atakilt Wat”. Sunny substituted regular potatoes with sweet potatoes and kicked up the spice. We love the sweetness of the potatoes against the hot berbere* spice.

The stew is a great make ahead for healthy dinners on even your busiest days.

*Berbere is a hot spice blend that is central in many African cuisines and is used to flavor meat and vegetable dishes. While the blend varies, it typically is a mix of coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom, cloves, chili pepper, paprika, nutmeg, ginger and cinnamon.

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Kate Daigle provided us this creative gluten free Root Vegetable Baked Acorn Squash inspired by her garden. Make as a fun appetizer for a pre-Thanksgiving party or prepare ahead of time for dinner. A quick reheat are all these easy yummy acorn squash require.

Don’t forget to save the seeds and roast them with turmeric.

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