Posted on October 25, 2013
As mentioned in my last post, I’ve been in Michigan for the past week and a half. It’s been a nice, family “vacation” but I was pretty busy the first half of it because I was finishing the Vegan Cuts Fall Harvest eBook! Just like the Summer Bash eBook, there is a mix of recipes and photos (done by me), as well as tips from some of your favorite bloggers. I changed up the design of this eBook and really love how it turned out, plus it’s free to download! 🙂
I plan on doing a photo recap of my trip in Michigan once I get home, but above is a quick look at some cool things from the Eastern Market in DT Detroit. Also, I just want to say that it’s so exciting to see vegan options in so many cities! Talking about how excited I am about each one probably makes me sound like a total goober to my friends and family here, but it just shows that veganism is becoming more and more mainstream (yay!). Another thing that I can’t stop talking about is how beautiful Autumn is here. I may or may not have taken a hundred pictures of trees.
So that I don’t spend all of my money trying out restaurants here, I’ve purchased a good amount of local produce (plus visited a WholeFoods, so sue me) and have been cooking pretty frequently. One of the easiest meals to make, without repurchasing all of your favorite pantry items, is stuffed squash. Grab some bulk quinoa, some veggies, Dried Italian Herb Mix and Tofurky Kielbasa, and you have yourself a solid meal!
One Year Ago: Spooky Sips!
Two Years Ago: Spaghetti Squash with Marinara
- 2 Small Acorn Squashes, Sliced in half with Seeds removed
- ½ C. Uncooked Quinoa
- 1⅛ C. Water or Vegetable Broth
- 1 Leek, Chopped (Approx. 1 C.)
- ⅓ C. White Onion, Diced
- 2 Cloves Garlic, Minced
- 1 C. Broccolini, Chopped
- 1 C. Red Bell Pepper, Diced
- 2 Tofurky Kielbasa Links, Sliced into medallions
- 1 tsp. Dried Italian Seasoning
- Salt & Pepper
- Olive Oil for Brushing
- Preheat oven to 375ºF. Get a large baking dish out, and add water to the bottom of it until the water is about ¼" tall. Place the squash cut-side-down into the dish and poke a couple of holes into the rinds with a fork.
- Bake for 30 minutes and prep the filling while the squash is baking.
- Heat a large pan over medium heat and add the quinoa and water/veggie broth to it. Adjust the heat to low-medium and add the leeks, white onion, garlic, broccolini and red bell pepper to the cooked quinoa.
- Saute until the broccolini is tender, then stir in the Kielbasa, Italian Seasoning and season with salt and pepper.
- Drain the squash baking dish and flip the squash halves to face up. Apply a thin coat of Olive Oil to the squash then divide the quinoa mixture amongst the four halves.
- Bake for an additional 10-15 mins or until the squash is fork-tender.
Of course, you can make your own sausages using half of this recipe for Seitan Bratwurst! Want to make it gluten-free? Use chickpeas instead. Easy, healthy, delicious.
Also, thanks to everyone who participated in the Bake & Destroy Cookbook giveaway this past week! I’ll be randomly selecting a winner this afternoon!