Recipe: Stuffed Squash or Pumpkin Stuffing
From the Vitality Food Feature ‘A MEAT-FREE HOLIDAY MENU‘.
Ingredients
- 3 Tbsp toasted sesame oil
- 2 cups thinly sliced washed leeks
- 5 cloves garlic, minced
- 1 tsp minced fresh gingerroot
- 2 stalks celery, sliced
- 2 portobello mushrooms, chopped
- 1 cup organic corn kernels
- ½ cup tamari
- 5 cups cubed whole wheat or gluten free bread
- ½ cup chopped fresh herbs (parsley, basil, and thyme)
1) In large skillet, heat oil over medium heat; cook leeks for 5 minutes. Add garlic, ginger, celery, and mushrooms; cook for 5 minutes.
2) Stir in corn, 2 Tbsp of the herb mixture, and tamari. Reduce heat to low; cover and cook for 5 minutes or until vegetables are softened. Stir in bread cubes and fresh herb mixture; toss until moistened.
3) Spoon stuffing into 4 baked squash halves, and serve. (Note: this stuffing can also be used for turkey.)
Nettie Cronish
Nettie Cronish is a vegetarian and organic foods chef, culinary instructor and cookbook author. She is the author of 3 cookbooks and co-author of another 3 cookbooks: Nourish: Whole Food Recipes featuring Seeds, Nuts and Beans, Flex Appeal featuring a healthy dinner on the table in 30 minutes, Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike, New Vegetarian Basics, The Complete Idiot’s Guide to Being Vegetarian in Canada and Nettie’s Vegetarian Kitchen. Her 7th cookbook, Fair Trade Ingredients will be published Spring 2021. For the past 25 years, Nettie has been the resident culinary instructor at The Big Carrot Natural Foods store in Toronto, Canada. For the vegetarian and flexitarian curious, she also gives classes at Nella Cucina, President’s Choice Cooking School (Loblaw’s), The Loft at Longo’s, the LCBO and Nature’s Emporium. She has taught at George Brown College, Calphalon Culinary Centre, Dish Cooking School and Great Cooks on Eight. Nettie also teaches corporate cooking classes and works with dieticians. Nettie develops and tests recipes for companies and has written articles that have appeared in Chatelaine Magazine, Canadian Living, Food & Drink, Homemakers, Natural Health, Alive Magazine, Vitality, The Globe & Mail and Toronto Star. Nettie’s cooking philosophy is that “delicious is a pre-requisite for healthy”. As a busy mother of three, she has extensive experience getting dinner on the table in less than 30 minutes. Nettie Cronish is the past Chair of the Women’s Culinary Network, and a past board member at Fairtrade Canada.
