Cooking for Loved Ones + for health is a favourite pastime of mine. Here are a few photos of yummy vegan things that came out of the garden and into my kitchen.  Click for some of my other recipes…

Orchard Fruit Crumble Cake
Curried Quinoa, Lentil and Nut Stuffing
1 1/2 c quinoa, cooked

1 1/2 c lentils, cooked
1 Tbsp fresh ginger, finely minced
2 Tbsp olive oil
2 Tbsp madras curry powder (I used kitchari spice)
1/2 tsp cinnamon
1 c leek, diced
1 c mushrooms, diced
2 carrots, diced
1/2 c dried cranberries
1/3 c hazelnuts, chopped
1/3 c pumpkin seeds
2 large slices stale bread, cubed
1 tsp sea salt or to taste
1 Tbsp earth balance or butter, optional
1/4 c coconut milk, optional

Heat oil in a frying pan, add ginger and leeks and saute for 2 min.  Add curry powder, cinnamon and mushrooms.  Saute until mushrooms are cooked then stir in cooked quinoa, cooked lentils, carrots, cranberries, hazelnuts, pumpkin seeds and salt.  Turn off heat.  When the squash/pumpkin is ready, toss cubed bread into mix and stuff away!  Top with Earth Balance/butter and coconut milk, if desired, and pop it into the oven for baking.

I baked this in a jamboree pumpkin (pictured above) with the ‘lid’ on and poured the coconut milk in at the very end.  We let it set and cool for about 40 min before we cut it up to eat.  If you extended the saute time (to fully cook everything) and omitted the bread, this would make a delicious quinoa dinner with a side of steamed veggies!

Arugula Walnut Linguine with Sauteed Garlic Scapes