Gluten-free Vegan Teff Stuffing with Roasted Butternut Squash and Candied Cranberries

 

Ingredients

Teff Ingredients:

• 1 cup Maskal Ivory Teff
• 3 cups water

Candied Cranberry Ingredients:

• 1 cup fresh cranberries
• 1 cup water
• 2 tablespoons vegan sugar

Roasted Butternut Squash Ingredients:

• 2 cups cubed butternut squash
• 2 teaspoons mild oil such as avocado or olive
• 1/4 teaspoon powdered rosemary or 1 sprig fresh
• A pinch of salt and pepper

Saute Ingredients:

• 1 tablespoon olive oil, or water saute to make oil-free
• 1 small onion, minced (about 1 cup)
• 1 teaspoon salt
• 1 teaspoon minced garlic
• 2 cups chopped mushrooms
• 2 1/2 teaspoons poultry seasoning
• 1/2 teaspoon celery seeds

Instructions

1. Preheat the oven to 350 degrees, and oil a baking sheet.
2. Cook  the Maskal Ivory Teff Flour and water in a small saucepan. Cover and bring to a boil over high heat. Once the boil begins turn the heat to low and cook for 15 minutes. Stir, then remove from heat. Note: This can be made a day or two in advance.
3. Roast the Squash.Toss the butternut squash, oil, and rosemary all together in a mixing bowl. Spread on prepared baking sheet. Cook for 15 minutes. Stir the pieces around so they won’t get burnt, and cook 10 minutes more, or until tender. Set aside for later. Note: This can be made a day or two in advance.
4. Candy the Cranberries.Place the cranberries, water, and sugar into an uncovered small saucepan and bring just to a boil. Then turn to medium heat. Stir every few minutes until the cranberries begin to burst and most of the water has cooked off. Note: This can be made a day or two in advance.
5. Make the Saute.Heat the oil over medium high heat in a large skillet (large enough to add all the cooked teff in a later step). Once the oil is hot, add the onion and salt and saute until translucent. Next add the garlic, mushrooms, poultry seasoning, and celery seeds. Saute until the mushrooms cook down.
6. Put the Dressing Together and Serve.Turn the heat to medium and add the cooked teff in large spoonfuls into the saute pan. Repeat until all the teff is mixed in. It will be sticky, but as you cook it this time, it will dry out a little bit. Chop the mixture up continuously with a large spatula.
7. If your teff seems like it’s not drying at all, you can spread the mixture in a thin layer and flip pieces as they cook on one side. Be careful not to burn anything, you only want it just dry enough to mix with the saute ingredients. 
8.  Once the saute is well mixed and looks like dressing, chop it up with your spatula one last time and put into a large serving bowl and level off the top with the back of your spatula.
9. Place the roasted squash on the flattened top you just made and put the cranberries on top of the squash.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 this isn't my recipe, but wanted to share this healthy recipe with all.

6 Things to Do With Watermelon Rinds Instead of Throwing Them Away

Did you ever stop to think if there's an alternative use for all those leftover watermelon rinds? Being left with so much waste after enjoying a refreshing watermelon in the summertime is truly annoying. Many fruits peels, such as banana peels or lemon peels, have alternative uses. There are also recipes for edible peels, which is what we'll focus on here.

These  are not my recipes, as I saw them, thought of sharing with you all, as it sounds interesting and now, when we talk of not wasting food, it is a good way to use the rind. I do make with watermelon rind, dal and grinding coconut and spices a gravy, which tastes like white pumpkin, goes well with rice and roti, made in the same way like, we South Indians make kootu!

1. Untraditional Watermelon Rind Jam

What makes this jam untraditional, besides it being an actual watermelon rind jam, is that you don't need to use pectin to make it nice and stable! Instead, we use apples, which naturally contain high levels of pectin. 

Ingredients: 

 4 cups chopped and peeled watermelon rinds 

1 apple 

1 cup sugar 

1 lemon 

1 tsp vanilla extract. 

 

Preparation: 

Peel green skin and chop rinds (preferably leave some watermelon flesh on it) Peel apple, chop and throw the core away. Juice the entire lemon. Throw all ingredients in a deep pan and bring to a boil. Stir until sugar dissolves. Lower heat and stir until the rind is translucent. This could take up to 1.5 hours. Remove from the heat. Pour in sterilized jars and close with a lid. Put sealed jars in a boiling water bath for 10 minutes. If needed, tighten the lids even more. Place jars upside down, and when they cool down, store in the refrigerator 

 

2. Candied Watermelon Rinds

Ingredients: 

2 cups chopped and peeled watermelon rinds

 ½ cup sugar 

1 tsp vanilla extract. 

 

Preparation: 

Peel the green skin off the watermelon rings and chop the rinds (preferably leave some watermelon flesh on it). 

Boil just enough water to cover the watermelons. 

Once boiling, add the rinds and boil them for another 10 minutes.

Drain. In another pot, boil the sugar, vanilla extract, and 1 cup water. 

Add the rinds and let them simmer for 10 minutes. 

Drain, but this time, you can keep the water as syrup. 

Dry the rinds on some paper towels for 24 hours. Enjoy

 

3. Sweet Pickled Watermelons

Ingredients: 

Chopped and peeled rinds of half a watermelon 

3 tbsp salt 

1 cup sugar 

1 cup 5% white vinegar 

1 cinnamon stick 

2 tsp pickling spice 

½ lemon, thinly sliced. 

 

Preparation:  

Peel green skin and chop rinds (preferably leave some watermelon flesh on it). 

In a bowl, dissolve salt in 3 cups water. 

Throw in the rinds and leave for 24 hours in the refrigerator. 

Drain and rinse thoroughly. 

In a deep pan, boil 4 cups water, sugar, vinegar, cinnamon, spices, and lemon. 

Stir until the sugar dissolves. 

Add the rinds and simmer for about 30 minutes, until the rinds are tender and translucent. 

Remove from the heat. 

Cool completely (this takes about 1 hour), stirring occasionally. 

Put only the rinds in jars, leaving 1/4 inch below the lid. 

Then cover with the liquid. 

Tighten the lids, process in boiling water bath for 10 minutes, and let cool. 

Once cool, store in the fridge for up to 2 weeks. Serve cold.

4. Watermelon Rind Coleslaw Salad

This is the classic coleslaw recipe, with the cabbage swapped for grated watermelon rinds. Here's our favorite coleslaw recipe. We didn't write precise measurements for the veggies because we encourage you to customize them to your taste! 

 

Ingredients:  

Carrots 

Onions 

Chopped and peeled watermelon rinds 

Dill/chives/parsley/coriander 

 

For the dressing:  

1 tbs mustard 

 2 fl oz mayonnaise 

 2 fl oz sour cream/yogurt 

 1 tbsp white wine vinegar 

A pinch of paprika. 

 

Preparation: 

Grate all the vegetables. Mix all the dressing ingredients together. Enjoy! 

 

5. Sweet and Spicy Pickled Watermelon Rind Salsa

For this recipe, you can use pickled watermelon rinds from the recipe on this list. Ingredients: 2 cups pickles watermelon rinds 1 tbsp lemon juice 1 tbsp olive oil 3 tbsp chopped onions OPTIONAL: 1 chopped green jalapeno 2 tbs balsamic vinegar ¼ tsp garlic powder ¼ tsp onion powder. Preparation: Mix all the ingredients together and enjoy your dip! You can play around with the size of your chopped rinds and see what you like better. You can use this dip with potato chips, a shrimp cocktail, as a salad dressing, or even as a condiment for hamburgers. 

 

6. Watermelon Rind Curry

This is a traditional Indian dish, with the watermelon rinds originally in the recipe! It is called Tarbooz ki Sabzi. Tarbooz is the Hindi word for watermelon. 

 

Ingredients: 

Chopped watermelon rinds. 

1 tbs chili 

1/2 tbsp turmeric 

1/2 tbsp mustard seeds (optional but highly recommended) 

3 tbsp oil 

Salt and curry powder to taste 

Cumin seeds 

Coriander as garnish. 

 

Preparation:  

You can either peel or not peel the green skin, but if you choose to leave it, make sure to scrub it well. Chop the rinds. 

Heat oil in a deep pan, add mustard seeds and salt. 

Partially cover the pan and cook on low heat for 15 minutes. 

Add the rest of the seasonings. 

Cook until tender. 

Serve with rice and coriander garnish.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement