Happy Thursday Friends! With the Holidays just around the corner I am sure you are busy planning your Holiday menus and today I have some delicious recipe ideas to share with you! A big thanks to DRY Sparkling for partnering with us for today’s video & post! DRY makes delicious sparkling sodas that pair great with food & so today you’ll see just how to do that! DRY also just released a new flavor that I’m loving, Fuji Apple! You can learn more about DRY Sparkling here.

DRY SPARKLING HIGHLIGHTS

DRY’s main differentiator is their culinary flavors! They offer nine flavors and each is true to the extract or essence of the natural fruit, flower or herb.
DRY Sparkling has just four simple ingredients and all varieties are Non-GMO project verified, sodium-free, gluten-free and OU Kosher Certified. They use nothing artificial!
DRY Sparkling is less than half as sweet as most juices or traditional sodas. Sweetness actually varies by flavor to ensure it’s balanced.
DRY is great as a light refreshment on its own, paired with a meal or mixed into a cocktail!

Starter: Mini Sweet Potato Rounds with Vegan Ricotta Cheese & Cinnamon Walnuts

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Ingredients

2 long slender sweet potatoes
4 tablespoons fresh arugula
1 cup walnuts
1 tablespoon coconut sugar
1/2 teaspoon cinnamon
A pinch of salt
2 tablespoons coconut oil
1 package of vegan ricotta cheese
Fuji Apple DRY Sparkling Soda

Instructions

Preheat the oven to 400 degrees Fahrenheit
Then wash, dry and slice the sweet potatoes into half inch rounds. Coat the sweet potatos with 1 tablespoon of coconut oil and spread evenly on a baking sheet
Roast in the oven for 30 minutes and flip halfway through
Meanwhile, crush the walnuts and mix with sugar, cinnamon & 1 tablespoon of coconut oil
Spread out on a baking sheet using a silicone baking mat or parchment paper
Roast on the top shelf in the oven with the sweet potatoes for 10-15 minutes, stirring once or twice. Watch carefully to prevent burning
When the sweet potatoes are done, let cool slightly and top each round with vegan ricotta cheese, arugula and and candied cinnamon walnuts
Pair with Fuji Apple DRY Sparkling Soda!

Main: Acorn Squash Stuffed with Wild Rice, Rosemary & Thyme

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Ingredients

1/2 cup wild rice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 sprigs fresh thyme
1 sprig fresh rosemary
2 cloves garlic minced
2 medium acorn squash halved down the middle, seeds removed
1 tablespoon coconut oil
3/4 cup water
1 can lentils
1 red bell pepper diced
Lavender DRY Sparkling Soda

Instructions

First preheat the oven to 400 degrees Fahrenheit
Then, add wild rice to a small pot with water, salt, pepper and minced rosemary, thyme & garlic
Bring to a boil, then top with a lid and drop the heat to low
Simmer for 30 minutes, then turn off the burner and let the rice sit for 10 minutes before removing the lid
While the rice cooks, halve the acorn squash and scoop out the seeds, lightly coat with oil and roast on a baking sheet, flesh side down for 30 minutes
When the rice is finished, add the bell peppers and lentils & fluff together
Fill the acorn squash with the rice mixture and serve while everything is still hot, or save for later and re-heat
Pair with Lavender DRY Sparkling Soda

Servings: