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Wholesome Recipes for the Holidays

One of the best ways to celebrate the holiday season is using locally grown produce to create wholesome dishes.

Locally grown produce not only improves the flavor and nutritional value of your holiday menu but also supports the agricultural industry which is vital for us here in Bermuda.

There are tons of veggies in season at the moment; pumpkin, carrots, beets, leafy greens and so much more! These plant-based recipes are an easy way to ensure that you take advantage of them and will leave you and your loved ones feeling happy and healthy.

Chipotle Pumpkin Soup

Prep time: 10 mins
Cook time: 45 mins
Servings: 8

1 pumpkin, cut into chunks
2 tbsp olive oil
1 tbsp sesame oil
salt to taste
1 onion, minced
1 medium-size carrot, chopped
2 garlic cloves, minced
1 tbsp ginger
1 chipotle in Adobo Sauce, chopped
1 can coconut milk

chopped peanuts, cilantro


  1. Preheat oven to 400°F.
  2. In a large bowl, mix together pumpkin, 1 tbsp olive oil, sesame oil and salt. Transfer to cooking sheet and cook for 20 minutes, turning half way.
  3. Meanwhile, heat 1 tbsp olive oil in a large soup pot on medium. Add onions, carrots, garlic and ginger, sauté until ingredients begin to brown.
  4. Add chopped chipotle pepper with some adobo sauce, cook for 2 minutes, stir frequently.
  5. Stir in roasted pumpkin until well coated.
  6. Add coconut milk and just enough water to cover the ingredients in the pot. Bring to a boil and then reduce heat back to medium, cook for an additional 20 minutes.
  7. Using an immersion blender, blend the soup into a smooth purée.
  8. Serve with chopped peanuts and cilantro.
Lentil Quinoa Loaf – Hearty and filling!

Lentil Quinoa Loaf

Prep time: 15 mins
Cook time: 25 mins
Serving: 8

For the loaf:
2.5 cups cooked brown lentils
2 cups cooked quinoa
2 medium onions, minced
6 garlic cloves, minced
1 jalapeno
1 cup celery, minced
1 cup carrot, grated
1/2 tsp dried thyme
1 tsp dried oregano
1 tsp cayenne or to taste
3 tbsp flaxmeal
2 tbsp ketchup
1 tbsp soy sauce
3 tbsp nutritional yeast
salt to taste
1 cup breadcrumbs

For the glaze:
1 tbsp soy sauce
1.5 maple syrup
1/4 cup or more bbq sauce
1 tsp sriracha
1 tsp garlic powder


  1. Cook lentils and quinoa, drain and keep aside.
  2. Heat oil in a skillet over medium heat. Add onions, garlic and jalapeño. Cook for 5 minutes or until translucent.
  3. Add celery, carrots, thyme, oregano, and mix well. Cook for 5 minutes or until veggies are tender.
  4. Add the cooked veggies, flaxmeal, cooked lentils and quinoa to a bowl and mix. Mash the mixture so that at least half the lentils and quinoa get well mashed.
  5. Add in the sauces, nutritional yeast, and mix well.
  6. Add breadcrumbs. Taste and adjust salt and flavor.
  7. Preheat the oven to 375°F
  8. Prepare the loaf pan with parchment lined with the edges over the pan. Press the mixture into the pan, pack well and even out.
  9. Make the glaze and spread over the top of the loaf. Cover the loaf with foil and bake for 25-30 minutes. Bake uncovered for 5-10 minutes Then let rest for 15 minutes before slicing.


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