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.

Pan Fried Quinoa Patties

Ingredients

• 2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
• 4 large eggs, beaten
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup/.5 oz /15 g finely chopped fresh chives
• 1 yellow or white onion, finely chopped
• 1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
• 3 cloves garlic, finely chopped
• 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
• Water, if needed
• 1 tablespoon extra-virgin olive oil or clarified butter

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preparation

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

Read More http://www.epicurious.com/recipes/food/views/Little-Quinoa-Patties-365029#ixzz1caKhq8yO

Pumpkin Muffins

Ingredients

• 1 small sugar pumpkin, seeded
• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 3 eggs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
3. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Chicken Chili

Take some chicken broth and put it in a pot.
Add some rice or quinoa or both or neither. I used a half cup of red quinoa and a half cup of brown rice.
Take whatever vegetables you have in the fridge and chop and put them in the pot. I used a large sweet onion, three small red peppers, three heads of broccoli, and about five carrots.
Take whatever meat you have in the house and throw it in the pot. I used three large chicken breasts, chopped up.
Take whatever beans you have in the house and put it in the pot. I used a can of each: black, cannelloni, garbanzo, and pinto.
Add a jar of salsa. I used some fresh salsa verde and corn salsa that my friend Holly had made and canned for me. I usually just use a jar of store bought, though.
Spice as desired.
Cook until everything is nice and soft and smells delicious. Then eat!

Pumpkin Soup

Ingredients:

2 pounds of pumpkin, cut into chunks

3 large baking potatoes, cut into chunks

1 large sweet potato

3 cups of chicken stock

2 cups of water

½ teaspoon of dried rosemary

½ cup of grated parmesan cheese

½ teaspoon of salt

½ teaspoon of ground nutmeg

¼ teaspoon of ground white pepper

In a large saucepan, combine the pumpkin, potatoes, onion, chicken stock, water and rosemary. Cover and simmer for about 30 minutes or until the pumpkin is tender.

Remove pumpkin and peel skins. Return meat to pot. Puree.

Add the cheese, salt, nutmeg, and 

Pesto

Ingredients:

Basil

¼ cup of pecorino or romano cheese, grated

¼ cup of pine nuts

1/8 – ¼ cup of extra virgin olive oil

Add ingredients in food processor and chop. Let stand for one hour. Refrigerate or freeze.