Monday, November 8, 2010

Vegan MoFo Day 8

YES! Finally caught up. My lovely readers will have plenty of recipes to choose from today ~.^ I gave you more of a summery recipes so now I'll give you a fall/winter recipe. Again it is a stuffed squash dish and is twice as filling as the zucchini. This is also a pretty easy recipe as well as inexpensive. This recipe will serve 4 hungry people but be prepared to feel stuffed when you're finished.

Stuffed Acorn Squash

2 acorn squash

1 cup wild rice (Buying the boxed kind works great)

2 veggie bouillon cubes

2 tablespoons olive oil
1 teaspoon cider vinegar

a small yellow onion
2-3 stalks of celery

1/4 cup (or so) chopped walnuts

1 1/4 teaspoon (or so) each dried tarragon and sage
a dash of garlic powder

salt and ground black pepper TT

1. Preheat the oven to 400 degrees.

2. Start cooking the rice. I just use the seasoning that comes with the boxed wild rice and then add the salt, pepper, and garlic. But feel free to use plain wild rice.

3. Cut the squash in half and scoop out the seeds. Put a little oil on the cut sides and in a casserole dish then put them cut side down in the dish. Roast them for one hour, or until they collapse easily when pushed with a wooden spoon.

4. Chop the onion, celery, and walnuts. Heat the olive oil in a frying pan on medium heat. Put in the onion and saute it for about 3 minutes, then add the celery and saute it for around 2 more, then add the walnuts and saute a little longer until the onion is translucent, the celery is on the soft side, and the walnuts are a little toasted.

5. If the rice isn't done yet, turn off the flame and stir in the vinegar, tarragon, sage, garlic, salt, and pepper. If the rice is done add that to the p
an and then add the vinegar and spices and continue heating it a little to meld the flavors.

6. Your squash should be done by now so spoon the rice mixture into the cavity and voila!
This is a great meal all by itself! Hope you all enjoy it as much as I do. :)

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