Lentil and Red Walnut Stuffed Acorn Squash

Fall is my favorite time of year. And as the blessing of summer ends, Autumn provides a retreat into the warmth of our homes and hearts.

And Autumn calls for comfort food - rich and wholesome.

Since our move, we've realized and been astonished about how amazing our neighbors are. Despite our difficulties with moving and the construction of the house, I've been blessed by the warmth of those surrounding us. I've mentioned my neighbor Pattie's salsa in a previous post. We recently met a new family down the block and one night I came home to find we were blessed with a basket of beautiful veggies from their garden - perfectly ripe pear tomatoes (which Witty Husband enjoyed), a few cucumbers, and two lovely acorn squash.

Witty Husbands words: "Wow. We have really nice neighbors."

Maybe not the most profound statement but well put, Witty Husband. Well put.

 And so I just had to blog a recipe with these delicious squash awaiting me in their wicker basket.

These squashes are stuffed with an herby savory mix of lentils and red walnuts. A little bit of applesauce adds sweetness and cuts down the need for extra oil. This Autumn-inspired dish is very filling and rich in nutrients!

Red walnuts and lentils are soaked for improved taste, easier digestion and better cooking. The red walnuts (pictured below) look dusty before soaking (soaking next to the lentils in middle picture) and have a silkier sheen afterwards (also pictured below).

Also I just wanted to thank my Mom for the wonderful treats she brought back from San Fran, including these beautiful red walnuts. I've played with them before in this Hibiscus and Red Walnut Lettuce Wraps (one of those deliciously different recipes).

Leeks are supposedly out of season but these were fresh from Granny's garden as is the sage.

Lentil and Red Walnut Stuffed Acorn Squash
1 cup lentils, small green
1 cup red walnuts (regular walnuts will work fine)
Handfuls of Sage, Rosemary, and Thyme (preferably fresh but 2 tsp dried will work as well)
Leeks (few small) or half an onion
2 garlic cloves
2 acorn squash, halved
Extra Virgin Olive Oil
1/2 cup unsweetened applesauce (instead of a ton of olive oil + adds little sweetness)
1/2 tsp cinnamon (optional - adds a nice depth to the dish)
2 TB balsamic vinegar
1/4 cup capers

1. Soak lentils and red walnuts 8 hours or overnight. Rinse and drain well.
2. Preheat oven to 450. Bake squash halves for 25 minutes.
3. Meanwhile, boil 4 cups of water on stovetop. Add rinsed lentils. Boil for 3 minutes then set aside.
4. Chop herbs, garlic, walnuts, and leek (or onion). Add this and drained lentils to a mixing bowl. Mix in a glug of olive oil, applesauce and vinegar.
5. Spoon into acorn squash, cover loosely with foil and bake 35-40 minutes.

Let cool and ENJOY!

I also love Fall because it's a great excuse to cuddle up in sweaters with a hot cup of tea and read a good book - I'm always looking for excuses to dive into a new book. Recently I read Haven by A.R. Ivanovich which was a very imaginative story and unique; I look forward to reading the sequels. However I have a whole different book on my current wish list Million Little Ways, A: Uncover the Art You Were Made to Live by Emily P. Freeman whose blog home is this lovely little place.

Another Autumn recipe from last year:

Autumn Inspired Quinoa Waldorf Salad with Butternut Squash and Pecans

Buckwheat Carrot Cake Cupcakes (gluten-free, dairy-free)

This is a recipe for birthdays. Originally I created this recipe last May for my stepfather's birthday and this time, I made it for my sister with her September birthday and the celebration of the upcoming birth of her third blessing. At my sister's baby shower, everyone loved these so much I thought I ought to post them.

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Stuffed with carrot, pineapple, pecans, and raisins, laced with cinnamon, and topped with fluffy coconut cream, these cupcakes mark the spot.

Also despite the confusing nature of the name, buckwheat is gluten-free. It's actually a seed. I think it smells a little like chocolate but Witty Husband thinks it smells a little like dirt. Don't be worried, the only association these cupcakes have with dirt is the carrots were plucked fresh from it! Use freshly ground buckwheat because many store-bought buckwheat flours can be rancid; I use my vitamixto grind the buckwheat. Here on Sweet Roots, I also have recipes for chocolate buckwheat granola, buckwheat crepes, and hibiscus and beet red velvet cake.

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Buckwheat Carrot Cake Cupcakes
1 cup buckwheat flour, freshly ground
1/2 tapioca flour                    > instead of tapioca and sorghum flour, gluten-free all purpose flour
1/2 cup sorghum flour           > blend may be substituted (I've used Namaste Foods blend)
3/4 cup evaporated cane juice sugar
1 1/2 tsp baking soda
1 tsp cream of tartar
tsp salt
2 TB chia seeds, ground
2 tsp cinnamon
1 tsp allspice powder

4 eggs
1/4 cup non dairy milk of choice (or pineapple juice)
3/4 cup safflower or grapeseed oil
1 TB vanilla extract

1/2 cup pecans, chopped
1/2 cup raisin, chopped
1/3 cup chopped pineapple (squeeze juice out of it if really juice)
3 cups shredded organic carrot

1. Preheat oven to 350.
2. Mix first batch of ingredients in a large bowl.
3. Mix liquids seperately then stir into dry ingredients. Mix in additions.
4. Spoon into lightly greased muffin pans and bake 25 minutes. Let cool then top with frosting (recipe below).

Makes at least a dozen muffins, depending on size.

*You can also make this as a cake. Use two round 9" pans and bake 35 minutes.

Whipped Coconut Cream
To make a thicker cream, I used a little bit of coconut oil so the texture was similar to a cream cheese frosting.
3 TB coconut oil
1 can coconut cream, left in fridge overnight
2 tsp vanilla extract
3-5 TB Sweetener of choice - agave, powdered sugar, maple syrup

With hand mixer, whip only coconut oil for a minute. Add coconut cream (from top of can, don't use liquid until later) and whip until light and fluffy like whipped cream. Add sweetener of choice and vanilla extract until incorporated. Store in fridge until ready to use. (This will melt if put on warm cupcakes but still makes for deliciousness).

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I hope you all enjoy! I'm excited for Fall because it allows me to bake more. Reading books and snuggling in sweaters are also a favorite pastime.

What do you love about Autumn?

Canned Cinnamon Hibiscus Pears

To start off September, I wanted to share this recipe - canned cinnamon hibiscus pears.

I bought a box of pears planning to can them with an herbal twist. I was skimming through a canning book when I saw "red cinnamon pears" where they used red food coloring to dye the pears. Immediately I thought of hibiscus and how that would lend a beautiful natural dye to cinnamon pears. And this recipe was born.

The end result has a lovely rosy hue. If you'd like them darker, you can double the hibiscus and cinnamon. This recipe produces both a subtle taste and look.

Beautiful Pears...

I am not a canning expert - I referred to Ball Blue Book (I think this is their current issue) and Mavis's blog One Hundred Dollars a Month Canning 101 - How to Can Pears and Prudent Baby's post How to Can without a Canner. I used the raw packing method (described on Mavis's blog), which basically means you pack the jars with raw fruit, add boiling liquid then process. For processing, I used a large stockpot and put a towel underneath the jars so they don't rattle as per Prudent Baby's advice. But if you are interested in canning big time, you can buy a canner from amazon instead of using a stockpot.

Before beginning, make sure you have sanitized the jars - either in boiling water for ten minutes or on a hot wash cycle in your dishwasher. Have a large stockpot, medium saucepot, and small saucepot (to boil the jar lids) ready. Also have all your ingredients set out and measured. This will make the process much smoother.

Cinnamon and Hibiscus are available from Mountain Rose Herbs.

Canned Cinnamon Hibiscus Pears   
9 1/2 pounds bartlett pears
1 Lemon
7 cups water
1 1/2  cup evaporated cane juice sugar (or 1 cup honey)
1/4 cup hisbiscus petals*
3 cinnamon sticks, snapped in half

4 quart-size mason jars
appropriate-sized lids

1. Juice the lemon and add to a large mixing bowl with a couple cups of water. Put the small saucepot on the oven and boil the jar lids.
2. Add seven cups water, sugar, cinnamon, and hibiscus petals to a medium saucepot and boil then simmer. Meanwhile peel the pears, core them, and cut to preference (I sliced ours in quarters). Douse pears in lemon water.
3. Put pears in four (clean) quart-size mason jars and fill with the boiling hibiscus liquid (leaving 1/2 inch space from the top). Add a cinnamon stick half to each jar. Wipe the jar mouths clean with a wet cloth then put lid on the jars and screw the tops.
4. Put into a canner (or a large stockpot with a towel in the bottom so cans don't knock around) and process for 30 minutes (or according to your elevation). Make sure the water level is at least two-three inches over the jars.
5. Pull out jars and let sit overnight, undisturbed. Make sure the seals do not pop by pushing on top of the lid. If the lid pops in then it means the jars didn't seal. Store in fridge and use within two weeks. If the jars did seal, store for winter, hand out to family and friends, or enjoy now!

Makes four quarts.

*I wrapped the hibiscus petals in two layers of cheesecloth and tied with kitchen twine. You can leave it loose and just drain before you pour the boiling liquid into jars.

I served my canned pears with a little cashew ice cream. But they are delicious plain! Great accompaniment to any fall meal.

Question of the Day: Have you ever canned anything? If so, how did it go?
Originally, I prepared everything and found out my stockpot barely fit the jars! I still processed and they all sealed but I put them in the fridge to be safe.

Sprouted Granola Bread (vegan + gluten and leavening free)

Moving made me crave the comfort of food I could not cook (I originally wanted a big bowl of homemade crunchy granola). With this easy bread inspired by a Sarah B's life-changing bread on My New Roots, I had some satisfaction of homebaked goods but with very little mess (one dirty spatula? yes, please!) and a flavor uncompromised.

And you really must check our Sarah B's recipes. She is one of my favorite blogs to follow. Thanks Sarah for the inspiration!

For the almonds, you can use another nut if you wish. Sunflower or pumpkin seeds can be substituted for coconut flakes. Also the vanilla protein powder can be omitted.

The bread "dough" must be made ahead at least two hours (or overnight) before baking. This allows the chia, flax, and psyllium to fully expand, making the bread stick together. This also allows the grains and nuts to "sprout" for easier digestion.

Feel free to experiment with other dried fruit. Dried Mango, apricot, and some lime zest might be a delicious tropical alternative. Dried cherries with hazelnuts instead of almonds would also be yummy.

Sprouted Granola Bread
1 1/2 cup rolled oats (gluten-free certified if sensitive)
1/2 cup flaxseeds
1/2 cup coconut flakes
2 TB chia seeds
3 TB vanilla protein powder of choice (I used a vegan variety)
3 TB psyllium husk powder
3 TB coconut oil, melted
1/2 cup craisins
5-7 chopped dried figs
1/2 cup almonds
3 TB maple syrup or agave nectar or warm honey
1 1/2 cup water

1. Line a loaf pan with parchment paper. Add all dry ingredients. Stir with spatula.
2. Add all wet ingredients (and dried fruit if you haven't already) and stir with spatula. Make sure to get everything on the bottom to the top and worked into the "dough."
3. Let sit for two hours or overnight.
4. Bake at 350 degrees for 20 minutes. Remove from oven. Pull the loaf out of the pan by using the parchment paper, turn the loaf over and stick back into the oven (out of the loaf pan but on the parchment to prevent a huge seedy mess in the bottom of your oven. Bake for 40 more minutes.
5. Remove from oven and let cool completely before slicing.

Enjoy!

This bread was our companion to a wine tasting at Arbor Crest Winery. Us gals sat in the rose garden, enjoying glasses of merlot with this bread (and other treats) overlooking Spokane and listening to Tuxedo Junction. Quite the evening!

Here is our view from the Rose Garden.

Wild Edibles by Sergei Boutenko Lecture at Pilgrims Market

This Friday, August 23rd, Sergei Boutenko will be giving a lecture and book signing at Pilgrims Market in Coeur d'Alene, ID from 6pm to 8pm.

He just recently published Wild Edibles: A Practical Guide to Foraging, with Easy Identification of 60 Edible Plants and 67 Recipes. You can read more about Sergei Boutenko at his website.

I received my copy from Amazon and am just thrilled with all the information piled into this little book. There are a ton of pictures to accompany each plant for easy identification and some very intriguing recipes. If you are into foraging and edible weeds, this is a must read and a very valuable resource.

I'm really looking forward to his lecture. Hope to see you there!

I'm thinking I shall buy an extra copy for Sergei to sign and raffle it to one lucky sweet reader! Who would like a signed book?

This has inspired me to do some more foraging! Like look for plantain (above) and other wonderful, amazing, wild edibles.

Amazon: $5 off $25 Coupon

Love when Amazon gives out $5 off $25 Amazon Purchase. It's rare and it helps us buy books, snacks, art supplies, books, herb books, oh and more books. (Only stipulation - most by sold and shipped by Amazon - that info is readily available when you look at each item on Amazon).

Just go here and share what you need for back to school, share on facebook (if you have an account). Then the $5 credit will be added to your amazon account! This offer expires Thursday, August 22nd. And hurry to sign up! There is no telling how long they will offer the coupon (so clip now but remind yourself to purchase later - before Thursday - if you're not sure what you need).

Make sure to tell all your friends who are college age as well! OR with children who are school age. This makes for a pretty decent deal on textbooks or books for homeschooling!

(This post may contain an affiliate link. Your purchases can help Sweet Roots - Thank you!)

Zucchini and Citrus Gazpacho with Rosemary (tomato-free, gluten-free, dairy-free, nut-free, soy-free and vegan)

Gracious Granny gave me this wonderful zucchini from her garden - this lovely emerald jewel that's the size of a newborn... As it sat in the passenger seat on our way home, I wondered what delicious concoction to make with it. Baking it in a yummy, savory treat was my first thought but baking is a lot less appealing to me in this heat (I know - shocking - right?). I wanted a raw and vibrant way to prepare this wonderful, garden-fresh vegetable. My brain eventually drew up this recipe in my mind. Something easy and versatile... and I've aspired to creating more easy and versatile recipes on the blog. The strange and weird recipes won't disappear but I want to cater to all (hopefully) of my sweet readers' recipe wishes.

And so the fresh green and tomato-free gazpacho was born.

Just a question but can I call it gazpacho if it is tomato-free? The citrus provides the fresh acidity that tomatoes would and the zucchini makes it smooth so it reminded me so much of the gazpacho I enjoyed with my sister in Spain.

I do miss her...

And what better way to remember someone by but with food? Yummy, delicious food?

Also, if anyone has any extra zucchini, give me a ring. I'll come relieve you of it.

A note about this cold, summer soup - 4 cloves of garlic makes for a very garlic-y gazpacho. I recommend 2 cloves if you are not a fan of strong garlic. And the trick to a good gazpacho is the best quality of Extra Virgin Olive Oil that you can find - I brought mine back from Spain. Sadly, my supply is dwindling.

Fresh rosemary is a lovely addition to this soup and really blends well with both the zucchini and citrus. It also adds extra antioxidants.

Zucchini and Citrus Gazpacho with Rosemary
1 larger garden Zucchini (or two small store-bought)
3-4 citrus fruits (I used one large grapefruit, one large orange and a little lime but feel free to use what you have on hand and you can even add some freshly grated peel as long as it's organic)
Sprig of Rosemary
4 glugs of Extra Virgin Olive Oil
2-4 cloves of garlic
1/4 tsp sea salt

Chop the zucchini and add to high-speed blender or food processor. Juice the citrus fruits with a lemon juicer (add some orange peel zest if you are so inclined) and add to blender along with olive oil, garlic, rosemary and salt. Blend until smooth.

Enjoy!

Serve as an appetizer, on the side of some cooked chicken, or add cooked and cooled quinoa in dishes before serving for extra protein. I drank two cups for lunch this morning and found it surprisingly filling. Cheers to cold summer soup!