Acorn Squash Stuffed with Quonia

Ingredients:

2 acorn squash
1 tbsp olive oil
1 cup cooked quinoa
1 small yellow onion, chopped

2 tbsp maple syrup
2 chopped apples
1/2 cup of raisins
1/2 cup of currants

Directions:

Preheat oven to 400 degrees F.

Slice the acorn squash in half, from the tip to the bottom. Using a spoon, scoop out the seeds and discard. Place the 4 pieces on a baking sheet. Brush each top with olive oil. Season with salt and pepper. Place the squash in the oven and let it roast for 45 minutes.

Remove squash from the oven once the insides of the squash is fork tender.

In a large skillet add the olive oil over medium high heat. Saute the onion for about 7 minutes until they are translucent. Add apples and sautee for a few minutes. Add 2 tablespoons of maple syrup. Add raisins and currants. Sautee for a few more minutes. Remove skillet from heat.

Add the cooked quinoa. Toss together.

Place several scoops of the quinoa mixture in each of the squash.  Place the squash back into the oven for about 15 minutes.

Remove from oven and serve immediately.

Vegan Pancakes

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup water
• 1/4 cup vanilla almond milk
• 1 tablespoon oil
• 1.5 mashed bananas (optional)

Directions

1. Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy. Add bananas, if desired.
2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.