After a wet summer followed by a bizarrely hot September, the Fall season is finally here in all it’s cozy-knits-and-pumpkin-spiced glory. Colourful leaves adorn the trees as the crispy fallen ones crunch underneath our feet. Autumnal produce is abundant at the markets, with overflowing baskets of pumpkins, a variety of squash (both edible and decorative) and the most lovely cornucopia of root vegetables.
Acorn squash has always been one of my favourite gourds. It’s nice and sweet, and it comes in the perfect size to use as a vessel for stuffing. Though I am a fan of many grains, it’s the super-seed quinoa that is often the star in my stuffed veggies. (Like THESE mind-blowingly delicious stuffed sweet potatoes or THESE ridiculously tasty mushrooms.) Quinoa is a wonderful little superfood that is quick-cooking, easy to season, and full of vegan protein and fibre. Add some baby kale and you’ve got two superfoods stuffed inside of another – making this a dish that tastes as good as it makes you feel.
This vegan meal is nice and filling without being heavy, and it’s spiced just right to make the house smell like an autumnal wonderland. As always, I’ll keep the blah-blah short and get straight to the good stuff – here is my super easy superfood recipe!
