Moroccan Stuffed Squash RELOADED!

Vegan Moroccan Stuffed Squash Reloaded with Quinoa - The Lotus and the Artichoke

Once in a while I have a recipe that I just keep coming back to and improving and evolving. Lately I’ve been enjoying lots of dinner parties and I’ve been cooking for friends very regularly. I’ve been cooking a lot of stuffed vegetables and experimenting with different fillings.

Just in the last few weeks I’ve cooked either my Tempeh Stuffed Mushrooms, Stuffed Peppers, and Stuffed Squash about a dozen times. (These are all recipes from my vegan cookbook.) It’s just so fun to make a giant batch of tomato rice or spicy quinoa or couscous and mix it up with more spices and other delicious foodstuffs. And then of course to fill up the vegetables and throw them in the oven.

A few days ago one of my good friends gave me an enormous zucchini from his home garden. I totally laughed when I saw the 2.5 kilogram monster squash. Everyone at our picnic was quite amused when I passed around the homegrown gift. It took me a few days to figure out how to best honor the gigantic gourd. And then it came to me yesterday afternoon: Make a killer variation of my Vegan Moroccan Stuffed Squash!

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Vegan Moroccan Stuffed Squash

Moroccan Stuffed Squash - Couscous, dried apricots, herbs - vegan recipe from world travel

Last Thursday I found some great posts from travel blogger friends who also visited Morocco.

I started with Jaime’s Breakaway Backpacker post on the beautiful mountain town of Chefchouen, with breathtaking photos of the blue town. Soon, I found a similar post by Robert of Leave Your Daily Hell, and this post on Travels of Adam. One thing you’ll probably notice: travelers have mixed experiences in Morocco. It’s an intense place. You’re sure to find great food, meet incredible people, and see some fantastic sights. However, it’s also extremely likely some of the food, people, and places will provide material for great travel stories of misadventure and malady. That’s Morocco!

Isn’t it cool to read others’ blogs about places you’ve been, or dream of seeing yourself? For me, it’s a great way to relive and revive travel memories, and totally inspiring for future travel adventures.

All these awesome photos and stories got me thinking about my own travels in Morocco and the food I had there. It’s true: vegetarian and vegan options in Morocco are often limited to varieties of vegetable tagine and vegetable cous-cous. After eating these two dishes twice a day you might start to get a little bored, as I did, but you never have to look too far for an excellent, unforgettable veggie cous-cous or tagine.

For me, it was on one of my last nights in sleepy, chilled-out Chefchouen at a somewhat fancy restaurant decorated wonderfully with tiles, flowers, and plants. The night air was cool and refreshing, the view of the town and surrounding hills and valley: majestic. I can still smell and taste the fluffy cous-cous, the soft chickpeas bathed in a sweet and savoury stew of vegetables, and the delicate flavors of the dried fruits and nuts accenting the dish. In fact, nearly all of my kitchen adventures with Moroccan cuisine since then have been attempts to recreate the experience of that heavenly meal.

This recipe below for delicious, vegan Moroccan Stuffed Squash can be used with just about any kind of big squash, or made on it’s own as a sort of vegetable cous-cous dish or vegetable tagine. Just increase the water or stock to make more of a vegan Moroccan stew (tagine) without stuffing and roasting anything. It’s your call if you want to use the squash interior you remove in the stuff itself. With larger squash, they’re often already partly hollow or the insides aren’t always that tasty anyway. Experiment!

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