7 If making ahead, cover unbaked casserole in plastic wrap and store in refrigerator for up to 24 hours. When ready to bake, remove from refrigerator and leave at room temperature for 30 minutes while preheating oven to 350 F (175 C). Remove plastic wrap and cover with foil before baking as in step 6. Serves 6 to 8
3 In a bowl, toss carrots and parsnips with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to second lined baking sheet. In a separate bowl, toss beets with 1 tbsp (15 ml) olive oil and a pinch each of salt and pepper, then transfer to third lined baking sheet. Roast both sheets until vegetables are barely tender, about 30 minutes. Beets may take a few minutes longer. Set aside. 4 In a small saucepan, combine farro, stock, bay leaves and thyme and bring to a boil. Reduce heat and simmer, covered, until farro is cooked through and has absorbed liquid. Remove from heat, remove bay leaves, stir in cranberries and pine nuts and set aside. 5 In a medium skillet over medium-high heat, warm 1 tbsp (15 ml) olive oil. Add shallots and garlic and sauté until fragrant, about 1 minute. Add sage and rosemary, stir for 30 seconds, then add kale and cook until wilted. 6 In a small bowl, mix panko, final 1 tbsp (15 ml) olive oil, parsley and a pinch of salt. Set aside. 7 Combine roasted vegetables, farro mixture and kale mixture and mix well. Spoon mixture evenly between roasted squash rings, pressing gently, and top each with 1 tbsp (15 ml) panko mixture. Transfer to oven and bake until hot throughout and golden brown on top, about 20 minutes. 8 Using a spatula, carefully transfer to a serving platter. Garnish with fresh chopped parsley and drizzle with Red Wine & Maple Reduction. Serves 4 as a hearty side or vegan main course RED WINE & MAPLE REDUCTION 2 cups (500 ml) Gray Monk Pinot Noir ¼ cup (60 ml) brown sugar 6 black peppercorns
APPLE, WALNUT & SMOKED TOFU STUFFING 5 cups (1.25 L) sourdough cut into ½-in (1.25 cm) cubes 1 cup (250 ml) walnut pieces, toasted ¼ cup (60 ml) plant-based butter, plus more for greasing 1 yellow onion, diced small 3 stalks celery, thinly sliced 2 cloves garlic, finely minced 1 tsp (5 ml) salt 1 tsp (5 ml) dried sage ½ tsp (2.5 ml) dried thyme ½ tsp (2.5 ml) ground white pepper ½ tsp (2.5 ml) ground ginger ¼ tsp (1 ml) ground nutmeg 8 oz (225 g) smoked tofu, cut into ½-in (1.25 cm) pieces 2 red apples (good cooking type like Cosmic Crisp, Braeburn or Honeycrisp), cut into ½-in (1.25 cm) dice 2 tbsp (30 ml) chopped fresh parsley 1½ to 2 cups (375 to 500 ml) vegetable stock, as needed 1 Preheat oven to 350 F (175 C). 2 On a parchment-lined baking sheet, toast bread cubes until lightly browned and crispy but still a bit soft in centre, 8 to 10 minutes. Transfer to a large mixing bowl, add toasted walnuts and set aside. 3 Lightly grease a 7 × 11-in (2 L) casserole dish. 4 In a medium skillet over medium-high heat, melt plant-based butter. Add onions, celery and garlic and sauté until softened, 3 to 4 minutes. Stir in salt, sage, thyme, white pepper, ginger and nutmeg. Cook for another 30 seconds, then mix in smoked tofu and apples. 5 Add the sautéed apple-tofu mixture and parsley to toasted bread and toss to combine. Starting with 1½ cups (375 ml), add stock until ingredients are well moistened and stuffing holds together slightly when squeezed lightly. Mix until ingredients are evenly dispersed, then gently press into prepared casserole dish. 6 If baking right away, cover with foil and bake for 20 minutes, then remove foil and bake for another 20 to 25 minutes, until hot in centre and golden brown on top.
STUFFED ACORN SQUASH 2 medium acorn squash 4 tbsp (60 ml) olive oil, divided, plus more for brushing squash ¼ tsp (1 ml) salt, plus more to taste freshly ground black pepper 1 cup (250 ml) carrots cut into ½-in (1.25 cm) dice 1 cup (250 ml) parsnips cut into ½-in (1.25 cm) dice 1 cup (250 ml) beets cut into ½-in (1.25 cm) dice 1 cup (250 ml) uncooked farro, rinsed and drained 2 cups (500 ml) vegetable stock 1 tbsp (15 ml) chopped fresh sage 1 tsp (5 ml) chopped fresh rosemary 1 cup (250 ml) chopped kale, stems removed ¼ cup (60 ml) panko bread crumbs 3 tbsp (45 ml) finely chopped parsley, plus more for garnish Red Wine & Maple Reduction, make ahead, recipe follows 1 Preheat oven to 400 F (200 C). Line 3 baking sheets with parchment. 2 Trim top and bottom of acorn squash to make a flat surface on each. Cut two 1½-in (4 cm) thick slices from each and, using a spoon, remove pulp and seeds, leaving a total of 4 squash rings. Transfer to 1 of the lined baking sheets, brush with olive oil, season with salt and pepper and roast for 20 to 25 minutes, until just softened. Set aside. 2 dried bay leaves 1 sprig fresh thyme ¼ cup (60 ml) dried cranberries ¼ cup (60 ml) pine nuts, lightly toasted 2 shallots, thinly sliced 2 cloves garlic, minced
2 whole cloves 1 dried bay leaf ½ stick cinnamon
1-in (2.5 cm) strip orange peel ¼ cup (60 ml) maple syrup
1 In a medium saucepan, combine wine, brown sugar, peppercorns, cloves, bay leaf, cinnamon stick and orange peel. Bring to a boil and continue boiling until volume is reduced to ½ cup (125 ml), then stir in maple syrup and reduce volume by about half again. Strain and cool to room temperature. This can be made ahead and stored in an airtight container in refrigerator for up to 1 month. Makes about ⅓ cup (80 ml) PAIRS WITH & INGREDIENT IN GRAY MONK PINOT NOIR BC VQA $23.99 251835
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