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A vegan Passover-friendly recipe for stuffed squash with quinoa and mushrooms? Click right this way.

This vegan Passover-friendly recipe for stuffed squash with quinoa and mushrooms can be made with any kind of hearty winter squash and any kind of mushroom. It is a wonderful main course or side dish and beautifully presented inside the squash.
Mushroom- and Quinoa-Stuffed Squash
1 regular size butternut squash or 2 acorn squashes
3 Tbsps. olive oil, divided
salt and pepper
1 cup quinoa, rinsed
1-11⁄2 cups mushrooms, sliced (chanterelles are used, but we also loved it with cremini)
1⁄2 small onion, chopped
2 cloves garlic, chopped
1⁄2 cup chopped walnuts
fresh basil 
Preheat oven to 450˚.
Cut squashes in half, remove the seeds and place cut side up in a large baking dish. Drizzle with 1 tablespoon olive oil and season with salt and pepper, add 1⁄4 inch of water and cover with tinfoil.   Place in oven and bake for around 35 to 40 minutes, until tender; remove from heat and let cool.
 Meanwhile, in a small pot, bring 2 cups water to a boil and then add quinoa.
Reduce to a simmer and let cook for 15 to 20 minutes, or until quinoa has absorbed all water. Remove from heat.
In a large pan, heat remaining olive oil and sauté mushrooms and onions on medium heat until softened. Add in the garlic after a few minutes, then add the chopped walnuts if using. Cook until fragrant and onions are translucent.  Season with salt and pepper to taste.
After squash has cooled, scoop out the insides, leaving about a 1⁄4 inch of flesh, being careful not to scoop out the bottom.  In a large bowl, combine quinoa, butternut squash, mushrooms, onions and garlic,  salt and pepper to taste. Mix well.
Turn oven down to 375˚. Spoon mixture back into the hollow butternut squashes and return them to the oven for 20 to 25 minutes, or until top is golden brown. Serve with a garnish of basil.
Serves 4.
Portobello Carpaccio with Chimichurri
Carpaccio traditionally refers to thinly sliced meat that is served raw, but it is also used to refer to the preparation of vegetables in a similar way.  It makes a really elegant vegan appetizer.
2 large portobello mushroom caps, gills removed
2 Tbsps. olive oil
1 tsp. kosher salt
1⁄2 tsp. freshly ground black pepper
2 Tbsps. white wine vinegar
1 Tbsp. honey
Chimichurri Ingredients:
1 cup fresh parsley
1 cup fresh cilantro
1⁄4 cup white wine vinegar
2 Tbsps. olive oil
4 cloves garlic
pinch red pepper flakes
salt and pepper to taste
Slice the mushrooms very thin, but note they will shrink in the oven.
Combine the rest of the ingredients for the marinade, oil through honey. Place mushroom slices in a ziplock bag and pour marinade over top. Seal and let sit at least 2 hours.
Preheat oven to 375. Remove mushrooms from bag and place in a single layer on a baking sheet. Place in the oven and cook 25 minutes until slightly browned and almost crisped.
Meanwhile prepare the chimichurri: Place all ingredients in a blender or food processor and process until smooth.
Serve mushrooms with sauce on top.
Serves 2.
Recipes courtesy of joyofkosher.com


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