There’s always something cooking around here, and today is no exception. I actually have several big announcements to make.
First, I want to call attention to my website’s “new look.” Now featuring more recipes that are easier to find (!) and a brand new header designed by the multi-talented Dianne Wenz. Thank you, Dianne, for the fabulous web-over! I hope everyone will take a few minutes to look around and check out the recipes and other features, and let me know what you think.
To celebrate World Vegan Month, I’m excited to announce that during November, I will be posting a recipe each day. This feature, entitled “30 Days of Vegan Cooking” will begin on Friday, November 1 (World Vegan Day!) and continue through November 30. Be sure to check in each day as I share recipes, cooking tips, and other helpful information from my newly revised and updated VEGAN PLANET cookbook, the bible of vegan cooking. Be sure to check back here and on the Vegan Planet Facebook page each day throughout November to pick up that day’s recipe!
Also happening in November is the official blog tour for ONE-DISH VEGAN. Details and links will be coming soon!
I’m also excited to be participating in the upcoming Virtual Vegan Potluck!
So what else is cooking? How about this Stuffed Squash with Brazil Nuts and Pistachios from NUT BUTTER UNIVERSE (photo by Lori Maffei). Gluten-free and soy-free, it makes a great Thanksgiving (or anytime) main dish.
Stuffed Squash with Brazil Nuts and Pistachios
Use a dense, sweet, orange-fleshed squash such as buttercup, acorn, or kabocha for the best results. Different nuts of your choice may be substituted for the Brazil nuts and pistachios. Top with your favorite brown gravy. This recipe is from Nut Butter Universe by Robin Robertson (c) 2013.
1 tablespoon olive oil or 1/4 cup water
1 yellow onion, minced
2 cloves garlic, minced
2 cups cooked brown rice
1 cup cooked wild rice
1/3 cup Brazil nut butter (or almond butter)
1/4 cup sweetened dried cranberries
3 tablespoons chopped pistachio nuts (or other nut)
1 tablespoon minced fresh parsley
1 teaspoon dried tarragon
Salt and freshly ground black pepper
1 large winter squash, halved and seeded (such as buttercup, acorn, or kabocha)
1 1/2 cups hot water
Preheat the oven to 350°F. Heat the oil or water in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the rice, wild rice, nut butter, cranberries, pistachios, parsley, tarragon, and salt and pepper to taste. Mix well and spoon the mixture into the squash cavities.
Place the squash halves in a baking dish stuffing sides up. Add the water to the bottom of the baking dish and cover tightly with a lid or aluminum foil. Bake until the squash is tender, about 1 1/2 hours.