john cabrera

pmhess:

If you like Spanikopita you’ll love this recipe.  It’s easy and SOOOOO good! I used all organic ingredients except the filo dough… & I didn’t add the eggs because I steer clear of those (except for in baking.) I also didn’t use the green onion and added a bit more fresh parsley and dill (from my garden.)

Thanksgiving Recipe

I make this every year, very unique and looks awesome on the table. The fact it is fully vegan is just a bonus.

by E.J. - @goldglv17 on Twitter

Prep Time: 25 minutes

Cook Time: 1 hour, 30 minutes

Ingredients:

• 1 (5 pounds) pumpkin
• 2 to 3 cups brown rice, cooked
• 2 cups crumbled dry whole wheat bread (or part corn bread or other bread)
• 1 onion, chopped
• 1/2 to 1 cup chopped celery and leaves
• 2 apples (tart and unpeeled), chopped
• 1 cup roasted chestnuts or a handful of cashew nuts, cut in half
• Herbs: Sage, savory, marjoram, oregano, and paprika to taste
• 1 to 2 cups vegetable stock
• 1/4 to 1/2 cup butter, melted, or safflower oil
• Soy sauce or salt to taste

Preparation:

Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp.

Combine brown rice, bread, onion, celery, apples, chestnuts or cashews, and herbs in a large mixing bowl and mix well with hands.

Add stock and butter, and mix well, adding soy sauce and salt if desired. Stuffing should be moist but not wet. Pack loosely into pumpkin, replace lid, and bake on oiled cookie sheet for 1-1/2 hours or more at 325 degrees F.

It is done when a fork pushes easily through the pumpkin. Transfer to a casserole dish and serve at the table, scooping out some of the tender pumpkin flesh with each serving of stuffing. If the pumpkin is organically grown, you may eat the skin too.

(If you have too much stuffing for your pumpkin, place extra in an oiled casserole, cover, and bake for 1 hour.)

Yield: 5 servings

Sauteed Winter Vegetables in a Crisp Wonton Cup

lyrac:

Prep time: 15 minutes / Cook time: About 20 minutes

• 36 wonton wrappers
• Nonstick cooking spray
• 3 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 3 sprigs fresh thyme
• 2 cups finely chopped butternut squash
• 2 medium carrots, peeled and finely chopped
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 1/4 cup Mirassou Pinot Grigio
• 1/2 cup drained and chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Preheat oven to 350°F. Spray one side of each wonton wrapper with nonstick cooking spray. Press into mini muffin tins, coated side down, making sure that wrappers are fittin into the bottom to form a flat cup. Bake for 10 to 12 minutes or until lightly browned. Remove from pans and let cool. Heat olive oil in a large skillet. Add garlic and sauté for 1 minute. Add thyme, squash, carrots, onion and bell pepper. Cook, stirring frequently, for 5 minutes or until vegetables are brightly colored. Add wine and cook for 3 to 5 minutes more or until vegetables are soft. Remove from heat and stir in sun-dried tomatoes and basil. Season with salt and pepper and remove thyme sprigs. Fill vegetable cups with mixture and sprinkle with cheese.  (www.mirassou.com)

(via lyrac.tumblr.com)