Quinoa Stuffing for Baked Squash

In some families or groups of friends, getting together to cook is one of the best parts of a celebration. Enjoy this stuffed, baked squash and gravy with the people you love.  Recipes are from the new Cooking Vegan by Vesanto Melina and chef Joseph Forest, The Book Publishing Co, 2012 (in Canada Cooking Vegetarian by chef Joseph Forest and Vesanto Melina, Harper Collins, 2013). Websites  http://www.josephforest.com and www.camd58.sg-host.com.

Quinoa Stuffing
Makes 5 cups

1-1/2 cups water
1 cup quinoa
1/2 tsp salt
1 tbsp coconut or olive oil
1/2 onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 cup corn kernels
1/2 cup diced sweet red pepper
1/2 cup sunflower seeds
1 tbsp lime juice
1-1/2 tsp each of basil and dill
1/2 tsp thyme
1/8 tsp pepper

Bring water to a boil over high heat in a small pan. Stir in quinoa and salt, reduce heat to low, cover and cook for 20 minutes or until the liquid is absorbed. Put into a large bowl and allow to cool. Heat oil in a skillet over medium heat and cook onions for 3 to 5 minutes or until tender. Add garlic and celery and cook for 3 minutes then add to the quinoa along with the corn, red pepper, sunflower seeds, parsley, lemon juice, tarragon and pepper.

Holiday Winter Stuffed Squash

Makes about 8 servings

1 winter squash such as Hubbard, butternut or acorn, about 5 lbs
1 recipe for Quinoa Stuffing

Pre heat the oven to 350 degrees F. Pierce the top of the squash with a sharp knife at 45 degree angle 2-inches over from the top. Pushing the knife blade away from your body, cut around the top of the squash and remove the cone-shaped top piece. Remove any fibrous material from the cone and set the top aside. Remove the seeds and pulp from the cavity of the squash with a spoon. Put the top back on the squash, put on a baking sheet and bake for 30 minutes. Remove from the oven and set aside to cool for 15 minutes.

Spoon the stuffing into the squash cavity. Set lid in place, return squash to baking sheet and bake for 45 to 60 minutes or until a toothpick can be easily inserted into the side of the squash. Leftover stuffing can be placed in a loaf pan, sprinkled with 2 – 3 tablespoons of water, covered, and heated in the oven for the last 20 minutes of the cooking time for the squash. Remove the squash from the oven and place on a warm serving platter. Slice into wedges and serve.

Rosemary Gravy
Makes 3 1/2 cups

1/4 cup coconut oil or olive oil
1/4 cup each of diced onion, carrot, and celery
2 cloves garlic, chopped
1/2 cup all purpose or whole wheat flour
3 cups vegetable stock
2-3 tbsp tamari or soy sauce
2 tbsp chopped fresh parsley
2 tsp dried rosemary
1 tsp dried thyme
1/2 tsp dried sage
1/4 tsp pepper
Salt to taste

Heat oil in a medium sauce pan over medium heat; add onion, garlic, carrots and celery and cook for 5 minutes or until onion is tender. Stir flour into the vegetable mixture to absorb the oil and cook for 3 minutes, stirring frequently to prevent flour from burning. Add stock gradually until it is smoothly mixed in, bring to boil, decrease the heat to low. Add tamari, parsley, rosemary, thyme, sage, salt, and pepper and simmer for 10-15 minutes, stirring occasionally. If gravy is too thick, add more stock; if too thin, simmer uncovered to let some moisture evaporate. Season to taste; serve.

Recipes are from the new Cooking Vegan by Vesanto Melina and chef Joseph Forest, The Book Publishing Co, 2012 (in Canada Cooking Vegetarian by chef Joseph Forest and Vesanto Melina, Harper Collins, 2013). Websites  http://www.josephforest.com and www.camd58.sg-host.com.