PETA Global Issue 3

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The stuffed squash and Brussels sprouts

FESTIVE HOLIDAY FARE

recipes are adapted from the Canada-based blog I Love Vegan.com , where you can find more tasty, affordable, easy recipes.

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Pecan Butter Brussels Sprouts

Leek and Mushroom Couscous Stuffed Squash

Makes 4 servings

Makes 4 servings

Brussels sprouts browned in a crunchy, toasted pecan butter are a simple yet sophisticated side dish.

This hearty dish will take center stage at your holiday table.

YOU’LL NEED • 1 cup uncooked couscous • 1 cup vegetable broth • 1 ² /µ tsp. salt • 2 small acorn squash • 2 Tbsp. olive oil • ² /µ tsp. pepper, plus more for garnish • 1 Tbsp. soy sauce • 2 tsp. maple syrup • ² /´ tsp. vinegar • 1 slice maple tempeh bacon, chopped • 2 cloves garlic, minced • 1 leek, thinly sliced • ² /´ cup chopped carrots • 1 cup sliced mushrooms • ² /´ cup canned chickpeas, drained and rinsed • ² /´ cup toasted pecans, chopped • ² /´ tsp. dried thyme

• Preheat the oven to 400°F (204°C). • Cut the squash in half and scoop out the seeds with a spoon. Coat the insides with 1 tablespoonful of the olive oil and sprinkle with the remaining salt and the pepper. Bake for 40 minutes, with the cut sides facing up. • Combine the soy sauce, maple syrup, and vinegar. Lightly brush the squash with the mixture and bake for another 5 to 10 minutes. Reserve the excess liquid. • Warm the remaining olive oil over medium-high heat. Add the chopped tempeh bacon and sauté for 30 seconds. Add the garlic, leek, and carrots and cook until the carrots are nearly tender. Add the mushrooms and cook until all the vegetables are tender. • Add the chickpeas, pecans, thyme, cooked couscous, and reserved soy sauce mixture and stir well. • Scoop ² /´ cup of flesh out of each squash half. Cut into bite-size pieces and add to the couscous mixture. • Spoon the filling into each squash half. Top with black pepper and serve.

YOU’LL NEED • 2 cups Brussels sprouts • Water, for boiling • 1 Tbsp. vegan margarine • ² /´ cup pecans, chopped

Brussels sprouts/acorn squash recipes: © Randi Fair Photography | Sugar plum recipe: © Jackie Sobon | Red ribbon: © iStock.com/Valengilda | Red bow: © iStock.com/iMelamory

I t ’ s d a i r y - f r e e !

• 1 tsp. brown sugar • ² /µ tsp. lemon juice • Pinch salt

METHOD • Trim off the bottoms of the Brussels sprouts, as well as any wilted outer leaves. • Bring a large pot of water to a boil. Add the Brussels sprouts and boil for 10 minutes. Drain and immediately plunge into an ice bath. Drain again and cut in half. • In a medium skillet, warm the vegan margarine over medium heat. Add the pecans and sauté for 2 minutes, or until fragrant. • Add the Brussels sprouts to the skillet and cook over medium-high heat, stirring occasionally, until evenly browned. Add the brown sugar, lemon juice, and salt

METHOD • Add the couscous, vegetable broth, and 1

teaspoonful of the salt to a saucepan and bring to a boil. Cover and simmer over low heat until the liquid has been absorbed then set aside.

and stir until well coated. • Spoon into a serving dish.

Sweetness and Light Sugarplums

Makes about 2 dozen sugarplums and keeps for 1 week in the refrigerator

These easy Indian-spiced sugarplums will make any get-together feel more festive.

YOU’LL NEED

METHOD • Place the dates and apricots in a food processor and pulse until the mixture just starts to come together. • Add the cardamom seeds, anise seeds, and walnuts and pulse again until just combined. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight. • Pour the cinnamon or cocoa into a shallow bowl. Form the date mixture into balls the size of walnuts and roll in the cinnamon or cocoa until completely coated.

• 12 dried Medjool dates, pitted • 8 dried apricots • ² /µ tsp. cardamom seeds

• ² /µ tsp. anise seeds • 1 ² /µ cups walnuts • ² /´ cup ground cinnamon or unsweetened cocoa powder This recipe is adapted from Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner by Ellen Kanner, avai€able from PETACatalog.com .

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Global 13