Thank you all for the feed back on my post yesterday! I am going to work on some more posts on the personal training field (especially online training), and I hope that you will find them interesting! And if you are interested in working with me, or curious about how I operate as a personal trainer, please see my post from yesterday or my training page.
And you know what else makes me happy? THIS
That gets a puffin happy dance
K, NEW RECIPE TIME!!!
Yup, you read that right, kiddos. VEGAN.
Not often you get a vegan recipe from me! But this stuffed acorn squash recipe is an amazing one, and a take on something that I used to do quite often, but with the very un-vegan ingredients of chicken broth and sausage…
This week, however, I let it just be 😀
Bulghur is a grain that I feel frequently gets the shaft in favor of the more fashionable quinoa and farro or the more familiar brown or wild rice. But I am here to tell you, bulghur is your friend! It is cheap, nutty with fabulous texture, quick to cook, and, depending on your brand, packed with protein. I personally love it!
This is another mid-winter take on a fall recipe, and so it could just as easily be a side on your Thanksgiving table as it was our dinner the other night, in mid-January. Just a quick change of the herbs or a dash of white wine, and you have a totally different taste! Hearty, filling, and AMAZING for you.
Oh, and did I mention that it includes a superfood? I stumbled upon goldenberries by accident last year, and I would compare the flavor to a cross between a granny smith apple and a cherry and a raisin. Sweet and luscious, but then tart. And they rehydrate beautifully in the bulghur, and the sweet/tartness is an amazing counterpart to the earthiness of the other flavors.
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And you can even have it by itself–the Hodgson Mill Bulgher (typically in the breakfast cereal aisle) has 10g soy protein per 1/4 cup dry!
Anyone still riding the squash train? Or a golden berry or bulghur fan?
- One Acorn Squash, halved
- 1/3 cup bulghur wheat
- 4 cloves garlic, halved
- 2 button or cremini mushrooms, chopped
- 1/8 cup white onion, chopped
- 2/3 cups total water or water/broth mix
- 1 Tbsp course mustard
- 1/2 Tbsp honey mustard
- 1 Tbsp or less olive oil
- balsamic vinegar, as desired
- Optional herbs and spices: tarragon, garlic,red pepper flake
- Preheat oven to 375*. In a cassarole dish, pour about 1/4 inch water, 1/2 tsp salt, and 3 of the garlic cloves, cut in half.
- Cut acorn squash in half, scoop out seeds, and place face down in water of casserole dish. Cover with foil. When oven is preheated, bake for 15-20 minutes, turn, bake for another 10-15 minutes, remove foil, bake for another 10 minutes or so. Total baking time around 40-45 minutes, but depends on the squash and your oven.***save the garlic cloves for the sauce
- Put bulghur, other garlic clove (halved), red pepper flake, salt, pepper, and tarragon (as desired) into sauce pan, toast over medium heat until fragrant (5 minutes or so. Be careful not to burn!). Add liquid and golden berries, bring to boil, cover, reduce to simmer, cook for 10 minutes, remove from heat, and stir with fork or spoon.
- Meanwhile, saute the onion and mushroom over medium heat with salt and olive oil spray until browned but translucent and fragrant, about 5 minutes.
- Make mustard sauce: combine mustard, olive oil (as needed), red pepper flake if desired, tarragon, a little salt and pepper, and the garlic cloves from the roasted squash (if available, or else use garlic powder). Stir to a vinaigrette, and feel free to add a touch of balsamic vinegar as well.
- When bulghur is done, add veggies and mustard sauce and stir to combine. Scoop into the squash, dust with fresh herbs or a balsamic drizzle, and serve!