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Squash, Hoppin John, and heavenly aromas [vegan]

My resolution for the New Year? Send Michele Dick $10 for maintaining this
list. Thanks Michele, the fatfree website and this email list have been
worth their weight in gold for me!

We've enjoyed the Apple Focaccia (found in the fatfree.com searchable
archive, posted by Patricia Thorp <thorp@xxxxxxxxxxxxxxx> in 1994.) I made
it again last night and it filled the house with the most amazing aroma.
This recipe is a complete winner!

Here are two more recipes my household has enjoyed this season:

Here is my own variation on a stuffed squash. These were great, I only wish
the Delicata season lasted longer here!

Sweet/Savory Stuffed Winter Squash [vegan]
By:  Charisa Martin
Yield:  12 servings
  4       	ounces              	onion; chopped
  4       	ounces              	carrots; sliced
  1       	ounce               	currants, zante                    
  2       	ounces              	cranberries, dried                 
  2       	ounces              	raisins, seedless                  
  3       	ounces              	prunes; coarse chop
  2       	tablespoons         	orange peel; chopped fine
  4       	ounces              	orange juice; (fresh if available)
  2       	teaspoons           	cinnamon                           
  1       	teaspoon            	ginger; ground
  2       	teaspoons           	salt; or to taste
  4       	cups                	brown rice, cooked                 
  6       	pounds              	winter squash; delicata preferred
 I use the delicata squash--a yellow and green striped squash that average  
 about a pound each. The delicata are very sweet and lends itself to        
 individual servings; however, any winter squash will work. Wash well, cut  
 down the center, lengthwise. Scoop out the seeds. Place the halves in a    
 13x9 shallow baking pan with about 1 cup of water in the bottom of the pan 
 (makes for easy clean-up.)                                                 
 Cook the rice (about 2 cups dry rice with 4 cups water)                    
 Steam saute the onions and carrots--first saute the onion until glazed and 
 brown, then add the carrot along with a little water, cook until tender.   
 Chop the prunes, and mix the fruit with the steamed carrot/onion mix.      
 Toss all of the ingredients (except the squash halves) together. Fill the  
 squash, distributing the filling evenly.                                   
 Cover the baking pan with foil. Bake at 350 degrees for 60 minutes.        
 This dish is great hot, warm and cold. If you've used a tender skin winter 
 squash, you can eat the whole thing--skin and all.                         
 To your health!                                                            
 Nutritional info per serving:
 kcal: 220.9                                                                
 fat: 1.2g                                                                  
 sat. fat: .2g                                                              
 cholesterol:  0                                                            
 carbohydrate: 51.9 g                                                       
 dietary fiber: 5.4g                                                        
 protein: 5.5g                                                              
 sodium: 405mg                                                              
 Percentages based on a 2000 kcal daily diet:                               
 A: 241%                                                                    
 C: 60%                                                                     
 Calcium:  10%                                                              
 Iron: 13%


I sent this recipe out New Year's Eve, but it apparently got stuck somewhere
along the way. Oh well! Better late than never! The fatfree archive has a
recipe on file, but this one includes basalmic vinegar, and it makes all the
difference in the world. Mind you: BASALMIC vinegar only, any other vinegar
won't be the same.

 Hoppin' John [vegan]
 Yield:  8 servings
 Traditional Southern Dish
 Serving Ideas : Eat a bite at the midnight on December 31st for luck
 in the New Year!
  1       	pound               	blackeyed peas; dry
  7       	cups                	water                              
  2       	cups                	onions; coarse chop
  8       	                    	garlic cloves                      
  1       	cup                 	carrots; sliced
  1       	cup                 	celery; diced
  1/4     	teaspoon            	cayenne pepper; or more to taste
  3       	tablespoons         	balsamic vinegar                   
  1       	teaspoon            	salt; or to taste
  2       	                    	tomatoes                           
  3       	                    	scallions                          
 Soak the beans overnight (or at least 4 hours). Drain the soaking water,   
 and cover with fresh water. Cook the beans until tender (about 30 min to   
 an hour.)                                                                  
 In a separate pot, steam "saute" the onions until carmelized, adding a     
 little water and stiring at regular intervals until they are cooked down   
 by about 60%. This takes about 30 minutes.                                 
 Add the chopped celery and carrots to the onions, cook until tender. Then, 
 add the cooked blackeyed peas, cayenne pepper, salt, and vinegar, adding   
 the water the beans were cooked in so the consistency is that of a sauce   
 or very thick soup. Cook an additional 5 minutes or so. Serve over rice.   
 Top with chopped scallion and diced tomatoes.   
 note: The addition of red/yellow/and green bell pepper when adding the
 carrots and celery would be good too.                           

 Nutritional info per serving:
 kcal: 220.9                                                        
 fat: 1.0g                                                                  
 sat. fat: .2g                                                              
 cholesterol:  0                                                            
 carbohydrate: 40.9g                                                        
 dietary fiber: 7.8g                                                        
 protein: 14.5g                                                             
 sodium: 453mg                                                              
 Percentages based on a 2000 kcal daily diet:                               
 A: 83%                                                                     
 C: 22%                                                                     
 Calcium: 11%                                                               
 Iron: 29%                                                                  

Happy New Year Everyone!