VeganMoFo: "K" Kale ghiaccio, Apple e Pastinaca ripiene Squash

Gli “V” Word continues to celebrate VeganMoFo, il mese di deliziosi piatti vegan, con l'altra 25 lettere dell'alfabeto. Oggi “K” Kale ghiaccio, Apple e Pastinaca ripiene Squash.

L'autunno è la stagione più colorata. Le foglie si stanno rivolgendo sfumature di belle gioiello toni. Questi sono i miei colori preferiti – i rossi, arance, marroni, and yellows that gradually steal the stage from the greens. The colors are changing at the Farmer’s Markets also. Orange pumpkins, yellow butternut and spaghetti squash, red apples. There is nothing prettier than the bounty of harvest time.

This recipe makes use of these winter offerings. Sweet red apples, spicy parsnips, hearty kale and healthy millet all stuffed and baked into winter squash that work double-duty as beautiful and delicious vessels.

My Kale, Apple and Parsnip Stuffed Squash are so amazing you forget they are extremely healthy. I used minimal oil and you could use none if you prefer. I didn’t use any bread crumbs or Daiya so this is a very figure-friendly dish. You can change up the ingredients to those you like best but trust me, this combination is incredible.

This is a wonderful dish to entertain with because the presentation is so impressive. It’s not every dish that lets you eat the bowl!

Castello, Apple e Pastinaca ripiene Squash

Ingredienti

4 winter squash
2 cucchiaino. olio d'oliva
3 scalogno, chopped
2 spicchi d'aglio, tritato
1 peperone, chopped
1 red chile pepper, semi e tritati finemente
1 parsnip, pelati e tritati
1 grande o 2 small apples, chopped (peeled if desired)
1 small bunch kale, chopped
1 cucchiaino. salvia secca
1 cucchiaino. Herbed de Provence
Sale e pepe qb
1 Tbs. semi di lino macinati (opzionale)
1 cup cooked millet

Indicazioni

Preriscaldare il forno a 375 gradi.

Cut the tips off the bottoms of the squash so they will be able to sit level. Cut the squash cross-wise in halves. Scoop out the middles with the seeds. Mettere da parte.

In una grande padella, scaldare l'olio a fuoco medio. Add the scallions, peperoni, parsnip and apple and cook until softened, circa 5 minuti. Add the spices and flax, se si utilizza, and mix well.

Aggiungere il cavolo nella padella. Let the kale cook until wilted, circa 5 minuti. Turn the heat off and add the millet to the skillet. Mescolare bene.

Put the squash halves into an oiled baking dish. Fill each squash with the stuffing. Pack it in and fill them generously. Cover the baking dish tightly with foil. Cuocere per circa 1 hour until the squash is tender.

Godere!

“K” Kale ghiaccio, Apple e Pastinaca ripiene Squash. Per un'altra “K” parola, controllare il mio Kung Pao Tofu.

Gli “V” Parola: Ditelo. Mangia. Live it.

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3 Le risposte alla VeganMoFo: "K" Kale ghiaccio, Apple e Pastinaca ripiene Squash

  1. Rhea Parsons Ottobre 15, 2011 a 5:08 su #

    Thank you Jeni 🙂

  2. Jeni Treehugger Ottobre 15, 2011 a 4:21 su #

    They look and sound DEEEE-LISCIOUS!
    🙂

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