Remember that time I made a blog about food and sustainability and then left it high and dry? Sorry about that. I am working on finding my blog-groove and since this site surprisingly is still getting hits (thank you, restaurant reviews) and I don’t intend to stop photographing food and cooking with local ingredients any time soon, I think it makes sense to keep it going. Further, I’ll be posting a brief synopsis of the meal + the ingredients and what I paid for them over at my other blog Talking on Common Ground. Because I like to show evidence of how cooking locally and eating sustainably is practical. Other stipulations: I have the attention span of a 5-year-old and the free-time of…well…a 22-year-old, so I’ll never post a recipe that takes longer than an hour to make (minus slow cooker deals) or has more than 10 ingredients. So that’s the story.
First up, a recipe I made with my roommate Hilary a few weeks back that I never got around to posting. It was adapted from the cookbook Vegan with a Vengeance, which was a stuffed pepper recipe, but since that day I had gone to the farmers market and come home with about 10 squashes (that the farmer had just given me for free!) Hil and I decided to make stuffed summer squash.
Quinoa-Stuffed Summer Squash
1. Saute 3 diced medium onions and 3 cloves of garlic, minced in 2 T. olive oil. Feel free to throw in mushroom or diced bell pepper if that suits your fancy. Saute for 5 minutes. Then add 1 T. chile powder and salt to taste (1 tsp.)
2. Then, add 1/2 c. quinoa, 1 c. tomato sauce, /4 c. water. Turn the heat down slightly and let it all simmer covered for 20-30 minutes.
3. Pre-heat the oven to 350F. Cut the squash in half, then do a criss-cross pattern over the seeds part and take all that out and set aside.
4. Parboil the squash for about 5 minutes so they cook a bit and retain their color/nutrients.
5. When the onion-quinoa mixture is done and the squashes are parboiled, add the squash “meat” to the quinoa and carefully without burning yourself, stuff them with the quinoa. Place them on a baking sheet and bake for 20-25 minutes!
Vegan! Soy-free! Local! Full of nutrition, tasty and filling!