Sunday, November 22, 2009

vegetarian and vegan

thanksgiving meals and dishes and ideas

from martha her OWN darn self (of all peeps!!!)

the veggie table

couple of recipes from the nyt

veg web (vegan)


101 cookbooks


recipe zaar

bryanna clark grogan (vegan)

and a bonus!!!

A rose is a rose’s famous baked stuffed squash (I’m making this RIGHT now for my pops and my sister)

½ c shredded carrots
2 stalks celery (including the leafy tops)
1 pk baby bella mushrooms
Chopped onion (as much or little as you want)
1 c cooked rice (white, brown, wild) or 1 c cooked couscous or cooked quinoa or cooked grain of your choice (barley would be nice I’ll bet)
Sea salt to taste
Pepper to taste
½ t or 1 t (to taste) herbs de provence or whatever herbs you like
½ c crumbled frozen then defrosted tofu
½ c frozen corn
1 to 2 c stale torn bread (or oyster crackers crushed)
1 t or so olive oil
1 t or so earth blend margarine
(any other vegetables you have laying about in the refrigerator)
1 large butternut squash
Water or vegetable stock (1/2 cup or so)

Cut squash in half and bake for approx 45-60 minutes in a 350 degree oven (I used a roasting pan and put a little water in the bottom. After about ½ hour I put tin foil over squash
Mix vegetables and herbs and spices and cook in a little olive oil and margarine in either a large skillet on the stove OR in a large microwave safe bowl.
Scoop out the squash being careful not to pierce the skins
Mix with the cooked vegetables, rice and bread. If it’s dry add water or stock

Stuff the squash (there’s sure to be leftover stuffing so mound into a mold or free hand on a baking sheet or tinfoil and cook along with the squash). And put in baking dish/roasting dish, cover with foil and bake at 350 degrees for about 20 to 30 minutes. If you’re not vegan, top the mutha’ off with cheese and broil for about 1 minute (watch it, it WILL burn).

pic: my stuffed squash waiting to go in the oven
pic: stuffed squash done (on the plate)

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