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Stuffing Supreme - Recipe

Vegetarian Times, Nov, 1999 by Richard Pierce

It's the perfect Thanksgiving dish, but these 5 mouth-watering recipes are also great as side dishes or baked into vegetables any time of year.

There is an unmistakable charm about stuffed dishes. Maybe it's the way their common elements are remarkably transformed simply by their combination or how certain vegetables' very shapes suggest interiors waiting to be filled. Whatever their allure, stuffings offer the cook, especially the vegetarian cook, many creative options for meals. All they require is the clever use of ingredients and seasonings.

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A stuffing's success depends largely on its texture, and that is determined by the base, which essentially binds the rest of the ingredients together. Cornbread, croutons and grains are three ideal stuffing bases. From there, the character of the dish starts to emerge as the seasonings are added. I begin most stuffings with the unbeatable combination of sauteed onions, garlic and celery. For extra flavor, try cooking the onions in two batches. Slowly brown the first batch to bring out the sweetness, then saute the second batch just until the onions are translucent but still a little crunchy. Other sauteed vegetables, such as bell peppers, leeks, shallots, mushrooms and/or carrots, can be added in addition to spices and herbs (fresh or dried). For Thanksgiving, sage is definitely the stuffing herb of choice, and it's especially great when combined with rosemary, thyme, oregano and cumin.

Our stuffings go beyond the traditional comfort food by using seitan, tempeh, tofu, soy-based "sausage," fresh and dried fruit, nuts and seeds. Besides just adding a distinct flavor and texture to the dish, these elements are important because they offer a major protein source in a vegetarian stuffing. Keep in mind that in a meat-free dish (or meal for that matter), these special ingredients should not dominate, but rather should be a part of the whole.

Serve the following recipes as a side dish with an evening meal, or select a stuffing then choose a vegetable to fill and bake it in (see "Stuff it your way," p. 58). There are many delectable combinations to try or you can invent some of your own. Not only will the results be fabulous, but you'll discover that getting there is half the fun.

Stuff it your way

Follow these easy instructions and transform ordinary vegetables into extraordinary dishes that are a feast for the eye as well as the palate.

Portobello mushrooms wrapped in phyllo

Remove and discard stems from portobello mushrooms (approximately 4-inch-diameter caps). Lightly coat caps with olive oil. Arrange on baking sheet and bake at 375 [degrees] F for 30 minutes. Remove from oven and spoon about 1/2 cup stuffing into each cap. Using 4 sheets of phyllo dough for each mushroom, lightly oil each sheet, then wrap mushrooms in dough. Place on baking sheet and bake at 375 [degrees] F until pastry is evenly browned, about 30 minutes.

Button or cremini mushrooms

Remove and discard mushroom stems (or save to flavor stocks). Spoon stuffing into caps. Arrange on a baking sheet and bake at 350 [degrees] F until mushrooms have softened and the tops are a light golden brown, 20 to 30 minutes.

Delicata squash

Wash squash (approximately 4 inches in diameter) and trim ends. Cut squash crosswise into halves and scoop out and discard seeds. Pack stuffing firmly into squash halves. Place squash in a roasting pan, cut side up. Fill pan with 1/2 cup water. Cover with foil and bake at 375 [degrees] F until squash is easily pierced with a fork, about 45 minutes. To serve, slice squash into 1-inch rings and garnish with parsley.

Sweet dumpling, acorn or small butternut squash

Wash squash, cut in half and scoop out seeds and some of center. Rinse inside of squash to be sure that all seeds have been removed. Coat inside of squash with olive oil and sprinkle with cumin, nutmeg or other spice. Cut thin slice off bottom of squash so it sits firmly on a flat surface. Place squash, cut side down, on an oiled baking sheet and bake at 375 [degrees] F for 20 minutes. Cool sufficiently to handle, turn squash and fill with stuffing. Cover with foil and bake until squash can be easily pierced with a fork, about 25 minutes.

Summer squash

Cut zucchini or yellow squash in half lengthwise and scoop out center (discard or save for another recipe). Spoon stuffing into squash halves and arrange in a baking dish with a small amount of water in the bottom. Cover with foil and bake at 350 [degrees] F until squash is tender and stuffing is heated through, about 30 minutes.

Bell peppers

Red, green and yellow bell peppers are easy to prepare, hold their shape well and add color to any meal. Cut off top quarter of peppers and remove core and seeds. Cook peppers in pot of boiling water for 3 minutes. Drain and rinse under cold running water. Spoon stuffing into peppers, arrange in baking pan and bake at 350 [degrees] F until peppers are tender and stuffing is heated through, about 35 minutes.

Onions

To stuff large onions, cut in half crosswise, peel and trim each end so that onion sits evenly on a flat surface. Scoop out center of each half with a spoon, chop part that has been removed and use it in the stuffing or for another recipe. Cook onion halves in pot of boiling water 8 to 10 minutes; drain. Spoon stuffing into onion halves and arrange them on a baking sheet. Cover lightly with foil and bake at 350 [degrees] F for 30 minutes. Remove foil and bake until onions are tender when pierced with a fork but still hold their shape, about 15 minutes more.

Stuffing Supreme - Recipe

Vegetarian Times, Nov, 1999 by Richard Pierce

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