Welcome to VeganMoFo 2014!
It’s that time of year again. Vegan Month of Food (Vegan MoFo) is here!
Once again bloggers from around the world have joined together and committed to blogging at least 20 times (a post for every weekday) in the month of September about veganism & food in whatever fashion they so choose. This is my first year participating in VeganMoFo and I’m feeling fairly excited and extremely fearful. What have I just thrown myself into, people? Like, seriously, how am I going to pull this off? But once I get beyond the stomach-turning, headache-inducing, over-blogging anxiety, I am so very excited. I was looking through the list of fellow blogger’s themes last week and I eagerly await to see all the amazing vegan goodness that this month holds. Really, I can’t wait to get things rolling.
So let’s do this thing.
For many there is still a lot of mystery behind what vegans eat. I have been offered fish more than once yet asked, “can vegans eat peanut butter?” just as many times. There actually isn’t much secret behind what we eat, and preparing food is really quite easy – you just leave out the animals.
I’m using Vegan MoFo to take an A-Z trip through my pantry to bring you 26 easy recipes to show you that anyone can cook vegan. Eating vegan, well, it’s as easy as ABC.
It’s labor day which, despite what the calendar says, is the true moment in time that summer ends and fall begins. If you know me at all you know that I am a crazy, wild, lover of fall. I love all of it – the weather, the sweaters, shorter days, school buses, halloween…oh, guys, I am so excited…but perhaps most of all I love the food – pumpkins and doughnuts, cider and stew, I want it all! So in celebration for the most magical time of year, I’m starting today off with one of Autumn’s best offerings: Acorn Squash. Specifically, Wild Rice Stuffed Acorn Squash
For some reason it took me late into my 20s to realize how amazingly delicious, tender and sweet this squash is, but a few years ago I had a surplus of acorn squash coming in through my CSA and so I finally gave it another try. Since then stuffed squash has become a regular on our Autumnal table.
While stuffed anything always seems daunting to make, it’s actually some of the easiest food to prepare. In this recipe I mixed together wild rice with some nuts, fruits and herbs, stuffed it in a hollowed out acorn squash, threw it in the oven for an hour and voila: dinner! There is little better on an early September day than the nutty and earthy flavors of this meal.
Enjoy this transitional day as you say your last goodbyes to summer and…
Oh, you already did. Okay.
Then grab your aprons and crock pots, put on your favorite sweater and perhaps some Rocky Horror Picture Show tunes, and join me for this wild ride.
- 2 medium-size acorn squash
- 1 tbsp vegan butter
- ¼ cup yellow onions, diced
- ¼ cup celery, diced
- ¼ cup apple, diced
- 2 tbsp white cooking wine
- 1½ cup cooked wild rice
- ¼ cup pecans
- 1 tsp dried oregano
- ½ tsp dried sage
- salt and pepper to taste
- Preheat the oven to 400F.
- Cut the tops off of each acorn squash and scoop out all seeds and stringy membranes. Place ½ tbsp non-dairy butter at the bottom of each hollowed out squash. Place upright on a baking sheet. You may need to cut a very little off the bottom to get it to stand upright. Set aside.
- Over medium heat add 1 tbsp of cooking oil to a small sauce pan. Saute onions and celery until soft and fragrant, about 5 minutes. Add apples and saute for another 5 minutes.
- Stir in white cooking wine, rice, and pecans and seasonings. Adjust salt and pepper to taste.
- Scoop the filling into each acorn squash, packing it in a little. Replace the tops onto the acorns and bake for 1 hour, until squash is tender and fragrant.
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