Stuffed Buttercup or Acorn Squash

This recipe is for a squash filled to the brim with a delightful herbed stuffing that combines rice, mushrooms and more!

Serves:  4-6 as a main meal, 6-8 as a side dish

Prep Time: 15 min

Cooking Time: 45 min

Total: 60 min

Ingredients

1 buttercup or acorn squash

1 medium onion, chopped
1-2 cloves garlic, pressed
2-3 tbsp. butter or olive oil
1/2 tsp. ground sage
1/2 tsp. thyme
1 tsp. dried oregano
1/2 tsp. dried rosemary
1/4 cup chopped walnuts
1/4 cup raw sunflower seeds
1-2 stalks celery, chopped
5-7 mushrooms, washed and sliced
2 cup pre-cooked brown rice
1/4 cup dried cranberries
salt and pepper
1/4 cup grated cheese, to garnish (optional)

Directions

1. Cut squash in half and scoop the seeds out with a spoon.  Bake face down on a parchment paper lined baking sheet at 350 F for 25-30 minutes, or until squash is tender.
2. Make the filling while the squash is baking by melting butter in a large frying pan and cook onions, garlic, walnuts, sunflower seeds, celery and mushrooms until tender and lightly browned.
3. Add spices, cooked rice, cranberries, lemon juice, salt and pepper and cook over low heat for 5-8 more minutes.  Taste and adjust seasoning if necessary.
4. Pack stuffing into the cavities of the squash and transfer to a large casserole dish.  Put extra rice mixture around the squash and bake covered for 10-15 minutes.  In the last 5 minutes of cooking, garnish squash halves with grated cheese.
5. Serve immediately.

Lightly adapted from Molly Katzen's Moosewood Cookbook (1978)

Apple Raisin Bread Pudding

This scrumptious bread pudding is a great recipe to transform bread that is no longer fresh.

Serves:  8

Prep Time: 15 min

Cooking Time: 35 min

Total: 50 min

Ingredients

3 cups milk or soy milk

3 eggs

1 1/2 tsp. ground cinnamon

1/2 lemon, juiced

1 tsp. vanilla essence

3 tbsp. honey
3 tbsp. brown sugar

1/4 tsp. salt

8-10 slices of old bread, coarsely crumbled or chopped into cubes
2 apples, peeled and cut into chunks
1/4 cup raisins
1/2 cup chopped pecans (optional)

Directions

1. Combine bread cubes, apple, raisins and nuts inside of a casserole dish.
2. In a large bowl, whisk together milk, eggs, cinnamon, lemon juice, vanilla, honey, sugar and salt.
3. Pour wet mixture over the bread.  With a spoon, carefully stir until all bread pieces are moist.
4. Bake in a preheated oven at 350 F for 35 minutes, or until liquid has set and top becomes golden.
5. Remove from oven and let cool for 5 minutes.
6. Serve hot, room temperature or cold, either plain, with ice cream, frozen yogurt or whipped cream.

Lightly adapted from Molly Katzen's Moosewood Cookbook (1978)

Phyllo Wrapped Asparagus Spears

A very classy and not that hard to make appetizer of phyllo pastry wrapped asparagus.

Serves: 6-8

Prep Time: 10 min

Cooking Time: 15 min

Total:  25 min

Ingredients

1 bunch of asparagus spears, about 25-30 spears
1/2 (16 oz) package of frozen phyllo pastry, thawed
1/4 cup butter, melted
1/4 cup Parmesan cheese, finely grated

Directions

1. Preheat oven to 375 F.
2. Snap off the woody ends of asparagus spears.
3. Unwrap the phyllo and cut the stack in half lengthwise.  Reserve 1 stack for later use.  Cover phyllo that you will be using with a damp towel to keep it from drying out.
4. On a clean working surface, place 1 sheet of phyllo and brush lightly with melted butter.  Sprinkle some Parmesan cheese and then place 2-3 asparagus spears on the short end of the sheet.
5. Roll the phyllo around the asparagus and place the package seam side down on a baking sheet.  Brush with more melted butter.
6. Repeat until all asparagus spears and phyllo have been used.
7. Bake for 15-18 minutes, or until phyllo has turned golden and crispy.
8. Serve immediately.

Recipe from foodnetwork.com

Honey Cornbread

The Moosewood's famous honey cornbread is definitely one of my favourites!

Serves: 8-10 squares

Prep Time: 10 min

Cooking Time: 15 min

Total:  25 min

Ingredients

1/4 cup honey
1 cup buttermilk
1 egg
1 cup yellow corn meal
1 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. butter, melted

Directions

1. Beat together egg, buttermilk and honey.
2. In a separate bowl, combine all dry ingredients.
3. Add dry to wet, including melted butter, and mix well.
4. Transfer batter into a greased 8 inch baking pan and bake in a preheated oven at 425 F for 15 minutes, or until the top turned golden and an inserted toothpick comes out clean.
5. Cut into squares and serve immediately with butter.

Recipe from Mollie Katzen's Moosewood Cookbook (1977).

Easy Date Bars

These date bars are one of the tastiest, easiest recipes to make!

Serves: 40 bite sized pieces, freezes well

Prep Time: 5 min

Cooking Time: 5 min

Total:  10 min

Ingredients

1/2 cup butter or vegan margarine
500g chopped pitted dates
1/2 cup sugar
1 package marie/maria biscuits, crushed
1/4 cup unsweetened coconut flakes, to garnish (optional)

Directions

1. In a pot, melt butter.  Add sugar and dates, and stir to combine.  Cook for 5-6 minutes, until fully heated and the dates have softened.
2. Remove from heat, add crushed biscuits and stir.
3. Transfer mixture to a large rectangular baking dish and flatten with your hands.
4. Garnish with coconut flakes and cut into bite-sized pieces using a sharp knife.
5. Serve or store in an airtight container.  Alternately, freeze by separating each layer of date bars with parchment paper.

Thanks for the recipe Gary!

Vegetarian Chili

A hearty and healthy vegetarian chili served for a delicious lunch or dinner.

Serves: 6-8

Prep Time: 20 min

Cooking Time: 20 min

Total:  40 min

Ingredients

1 tin (19 oz) red kidney beans, drained and rinsed
1 cup raw bulghar
1 cup tomato juice
2-3 tbsp. olive oil
4 cloves garlic, pressed
1 large onion, chopped
2-3 stalks celery, chopped
2 carrots, chopped
1 green pepper, chopped
2 cups diced tomatoes, fresh or tinned
1/2 lemon, juice
1 tsp. dried basil
1-2 tsp. ground cumin, to taste
1/2 tsp. American chili powder, to taste
dash of cayenne pepper
salt and pepper
3 tbsp. tomato paste
3 tbsp. dry red wine
1/2 cup water, or more as needed

Directions

1. In a small saucepan heat tomato juice to a boil.  Pour over bulghar and cover with a lid.  Let stand for 15 minutes.
2. Heat oil in a large pot and saute onions and garlic until translucent.
3. Add carrots, celery and spices, and cook until vegetables are almost done.  Add peppers and cook until tender.
4. Then, add bulghar, beans, lemon juice, tomato paste, wine and water.  Stir and add more water if needed to thin the mixture.  Heat until fully cooked, about 5-10 more minutes.
5. Serve immediately, garnished with cheese and parsley, and with a side of fresh honey cornbread or vegan cornbread muffins.

Recipe from Mollie Katzen's Moosewood Cookbook (1977).

Mushrooms, Caramelized Onions and Goat Cheese Sandwiches

Whip up these incredible sandwiches for lunch or make mini sliders to serve as an appetizer!

Serves:  4

Prep Time: 10 min

Cooking Time: 10 min

Total: 20 min

Ingredients

Onions
1 tbsp. olive oil
1 large onion, thinly sliced
salt and freshly ground pepper
1 tbsp. balsamic vinegar
1 tsp. granulated sugar

Mushrooms
1-2 tbsp. olive oil
12 oz (375 g) mixed wild mushrooms, sliced
1 tbsp. chopped garlic
2 tsp. lemon juice
salt and freshly ground pepper

Sandwich
4 small square focaccia rolls
1-2 tbsp. butter, softened
6-8 small pieces of lettuce, romaine or frisee
4 oz (125 g) soft goat cheese

Directions 

1. For onions, heat oil in skillet on medium heat. Add onion slices and season with salt and pepper. Sauté for 3 minutes or until softened. Turn heat to low, stir in balsamic vinegar and sugar and sauté for 6-8 minutes longer, stirring occasionally or until onion slices are a browned, thick mass. 
2. For mushrooms, heat oil in a skillet on medium heat. Add mushrooms and sauté for 2 minutes or until almost cooked through. Add garlic and sauté for 1 minute more or until fragrant. Remove from heat, sprinkle with lemon juice and season with salt and pepper.
3. Cut focaccia rolls in half, and split each piece open. Butter the bottom half of each square. Place lettuce on buttered side, then top with mushrooms, onions, goat cheese. Place second side on top and press down.

Lightly adapted from lcbo.ca