Chef Tova's Gourmet Vegetarian

Location: Los Angeles, California, U.S. Outlying Islands

I am a graduate student in American Literature...

Sunday, December 04, 2005

vegetarian thanksgiving

Thanksgiving was great this year, since almost all the dishes were vegetarian and so am I. I made a version of my stuffed squash, which I am going to try to reproduce here for all who are interested; however, I was not working from a written recipe, so if yours doesn't turn out exactly like mine, I'm sorry!

Cut and de-seed 10 baby dumpling squashes and cook them until they are just tender in a 350 degree oven, face down (I usually spread a thin layer of sesame oil on each one, but you can also just spray the cookie sheet). In the meantime, sautee one minced or chopped sweet (preferably Vidalia)onion in some olive oil. While that's cooking on low-medium heat, chop one shallot and throw that in. After the onions are transluscent, add in 3-4 large cloves of garlic (minced or put through a press), plus 1/2 Tbsp. coriander powder and 1/2 Tbsp. fenugreek powder. Let that cook for a minute or so and then throw in a whole bunch of wild mushrooms (porcini, shitake and oyster), roughly chopped. I add in a little vegetable broth to add flavor while they are cooking. Don't overcook these, and then take them off the heat and add salt and pepper to taste. Put this in a bowl and let cool. Add 1 container cottage cheese (not the tiny size), and a handful of chopped, toasted pecans (not chopped too finely). Add about a teaspoon of toasted sesame oil. Then remove the squashes from the oven (make sure you don't overcook them, because the skin will get too weak to hold the stuffing), and carefully scrape out the insides (being careful not to break the skin). Mash that and add it to the other mixture. Again, salt and pepper to taste and fill the squash shells. Top with a couple pecans and a sprinkling of fresh, chopped oregano and heat in oven for 20 minutes before serving.


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