Oct 19, 2013

call for recipe testers


Thanks to everyone who responded!  There are a bunch of talented folks out there and it was hard to choose, but I have the number of testers needed for this project.

Thank you, again!

I’m excited to announce that I’m writing a cookbook, due to be published next year by Vegan Heritage Press.

The recipes will soon be ready for testing, so I’m looking for a few enthusiastic volunteers who would enjoy testing some of the recipes.

Here are the criteria I’m looking for in a recipe tester. 

You should:

• enjoy cooking with a variety of vegan ingredients
• be detail-oriented and good at following recipes. (previous testing experience a plus)
• agree to provide a critique of each recipe tested. 
(ability to provide photos of tested recipes a plus)
• be willing to test at least 15 recipes between November 1 and January 15.

If this sounds like you and you’d like to help me out with some recipe testing, please send me an e-mail and tell me why you’d make a good tester.

zsudever at yahoo dot com

I know there are lots of great testers out there, so let me hear from you by October 30th

Thank you for your consideration!

Oct 14, 2013

autumn stuffed acorn squash

Autumn Stuffed Acorn Squash Printer-Friendly Recipe

My youngest daughter loves stuffed acorn squash. As it happens, Autumn is the best time of year to indulge in this winter delicacy. We have enjoyed this orange fruit stuffed and baked with apples, cinnamon and brown sugar. This is wonderful as a holiday side dish but for a weeknight meal I wanted to make it more substantial.

Our family went apple and pear picking in an organic orchard a few weeks ago, and we still had some D'Anjou pears left. I combined the flavors of our traditional acorn squash filling with orzo pasta, dried figs and fresh firm pears. 

I spiced the filling with nutmeg, cinnamon, sage and thyme. The filling is also sweetened with maple syrup which contrasts nicely with the acidic and earthy taste of the nuts and the squash itself.

This was an easy dish to prepare and it looked really pretty. It came together in less than 45 minutes, including baking time. What I really love about this dish, besides the self-contained edible vessel, is that at least one of my kids will eat a winter squash. Can't beat that!