2010-12-08

Day Four: Vegan Challenge

Holy crap this has been fun! Equally as challenging since most recipes call for some animal product of some kind. The family also seem to be better adjusted to what acceptable to eat. Figured by this time, we would be feeling a bit lethargic due to the lack of *meat*. So far, we are doing pretty well.

I do miss cheese. Still have a small block of colby jack cheese sitting in the door of the refrigerator. It is a wicked block of cheese. Calls my name trying to entice me to take a nibble. Cruel world we live in. Little does the cheese know that it is going to be gobbled up soon. Ha! That will show it!

Thought I would give a heads up. I will be breaking my *no scale for 30 days* vow on Saturday morning. Curious to see how the vast change in food choices affects my weight. Since I did weigh Monday at a doctors appointment, I have a preview of what to expect. Will also be nice to shed the 4 pounds I gained during the holidays...looks around innocently. (I do plan on having a much healthier xmas dinner since I will be cooking at home this year)

This dish was an absolute hit tonight. This is one of those dishes that call for a lot of animal based products such as sausage, butter and egg. I was able to pull it off beautifully without any of those products. Isn't it purty? I'm rather proud of myself.



Stuffed Acorns

2 large acorn squash
coconut oil
1 tablespoon turbinado sugar

1 large onion diced
2 celery stalks chopped fine
1 small apple chopped
1/2 cup fresh cranberries (1/4 cup if you use dried cranberries)
1 tablespoon dried basil
1 tablespoon poultry seasonings (sage, thyme, marjoram)
1 teaspoon salt
1/4 cup chopped pecans (optional)
1 cup cooked wild rice

Preheat oven to 350 degrees.

Half the acorn squash and scoop seeds and pulp out. Rinse and pat dry. Rub a layer of coconut oil all over the meat portion of the acorn squash. Sprinkle sugar over all 4 halves. Lay in a glass baking dish (with approx. 1/2 inch deep with water) flesh side up. Bake for 20 minutes.

Sauté onions until translucent. Add celery, apples and seasonings. Cook for an additional 10 minutes. Add cranberries and pecans. When cranberries start to break apart, add rice and mix well.

Remove acorn squash from oven, scoop rice mixture into the squash pockets. Return to oven and bake 20-30 minutes.

3 comments:

  1. Now, this looks fancy- like something my stepmom would serve at Thanksgiving!

    Where did you get the recipe? Or did you make this one from total scratch?

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  2. I made this one from scratch. I literally will stand in my kitchen for about 5 minutes looking over the cupboards/fridge/spices to see what I have and what to put together. I've made something similar in the past but with sausage in the stuffing and butter slathered all over the acorn squash. But to keep it vegan, I made modifications and to be honest, I think I like it better without the meat. :)
    I'm thinking about making it again for xmas dinner.

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  3. It does look beautiful - and the recipe sounds delicious. I love that there are pecans in it too - yum!

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