BUCKWHEAT-STUFFED ACORN SQUASH

SERVES 4 PORTIONS

FOR THE SQUASH

2 small acorn squash, halved, seeds scooped

Cooking oil spray

1/4 tsp. salt

1/4 tsp. black pepper

FOR THE FILLING

1 cup (235 ml) vegetable broth

1/2 cup (70 g) diced sweet onion

1/2 cup (85 g) buckwheat groats

1 cup (100 g) thinly sliced Brussels sprouts

1/2 cup (35 g) chopped radicchio

1/4 cup (25 g) dried cranberries

1 tsp. fresh rosemary, minced

1/8 tsp. black pepper

1/4 cup (16 g) roasted pepitas (shelled pumpkin seeds)

FOR THE DRESSING

1/3 cup (85 g) tahini

1/4 cup (60 ml) water

1 tbsp. (15 ml) orange juice

1 tbsp. (15 ml) maple syrup

1/4 tsp. garlic powder

1/8 tsp. salt, or to taste

NUTRITIONAL VALUES

Calories: 316kcal
Fat: 13g (2.1g S.Fat)
Carbs: 46.1g
Protein: 9.9g
Sugar: 5.4g
Sodium: 538mg

METHOD

TO MAKE THE SQUASH
Preheat the oven to 400oF (200oC, or gas mark 6), and fill a large baking dish with a thin layer of water. Place the squash halves cut-side up in the dish and poke a few holes in each with a fork. Coat them lightly with cooking spray, then season with salt and pepper. Bake for 25 minutes, or until the potatoes are fork tender.

TO MAKE THE FILLING
While the squash bakes, bring the vegetable broth and onions to a simmer in a saucepan over medium heat. Cook, stirring occasionally, for 3 to 5 minutes, or until the onions are nearly translucent. To the pan, add the buckwheat groats. Reduce the heat to medium-low, cover, and leave to simmer for 10 minutes.

When the groats are tender, fold in the Brussels sprouts, radicchio, cranberries, rosemary, and black pepper. Cook for 2 minutes, or until the radicchio shrinks in size. Turn off the heat and cover the mixture to keep it warm.

TO MAKE THE DRESSING
In a small mixing bowl, combine the tahini, water, orange juice, maple syrup, garlic powder, and salt. Taste and adjust the seasonings to your liking.

TO ASSEMBLE
After the squash halves have been baked, stuff each one with some of the buckwheat mixture, then drizzle with the tahini sauce and sprinkle with pepitas. Serve immediately.

VANILLA CHIP BUCKWHEAT BARS

SERVES 12 BARS

1 cup (180 g) buckwheat groats

2 cups (475 ml) water

2 cups (230 g) gluten-free rolled oats

1 cup (130 g) pitted dates

1/4 cup (60 ml) agave nectar

1 tsp. vanilla extract

1/2 tsp. salt

1 cup (160 g) vegan chocolate chips

1/2 cup (40 g) unsweetened shredded coconut

NUTRITIONAL VALUES

Calories: 205kcal
Fat: 5.3g (2.7g S.Fat)
Carbs: 37.2g
Protein: 5g
Sugar: 14.8g
Sodium: 104mg

METHOD

Preheat the oven to 350oF (180oC, or gas mark 4), and line a baking sheet with parchment paper.

Bring the buckwheat groats and water to a simmer in a small pot over medium-low heat. Cook the grains, uncovered, for 5 to 7 minutes, or until tender. Allow the buckwheat to cool for 10 minutes before combining it with the oats, dates, agave nectar, vanilla, and salt in a food processor. Pulse until the mixture is combined and the oats and dates are broken down slightly.

Fold in the chocolate chips and coconut until evenly combined, then press the mixture into a 9 x 12-inch (23 x 30 cm) rectangle that is 1/2-inch (1.25 cm) high. Without separating them, cut twelve 2.5 x 4-inch (6.25 x 10 cm) bars from the rectangle with a pizza cutter or knife.

Bake the bars for 30 minutes before flipping them and separating them at the perforations. Bake for 15 minutes, or until the edges begin to brown. Cool for 15 minutes before serving, or 45 minutes before transferring to a container with a moisture-absorbing packet.

RECIPE NOTES

To increase the protein content of this recipe, try adding a scoop of your favourite vegan protein powder!