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Friday Night RECIPES

End the week on a high with these rich and tasty meals!

Quinoa and jujube stuffed butternut squash

By Abakus Foods (www.abakusfoods.com)

Serves 2 | Prep 15 mins | Cook 1 hour | Calories 345 (per serving)

large butternut squash, bottom half only

1 red onion peeled

1 garlic clove, peeled

½ vegetable stock cube

2 large white mushrooms, or 4 smaller ones

85g (½ cup) raw quinoa

handful jujube fruits

handful frozen peas

black pepper, to taste

dried mixed herbs

FOR THE DRESSING

1 tbsp tamari

1 tbsp tahini

1 tbsp fresh lemon juice

1 small garlic clove, peeled, crushed

water

½-1 tbsp agave (optional)

TO SERVE

pomegranate seeds

1 Preheat the oven to 190°C/Gas Mark 5 and slice the squash in half lengthways. Scoop out the seeds and pop both halves onto a baking tray.

2 Bake in the oven for 50 minutes-1 hour, or until tender and caramelised.

3 Place the quinoa in a saucepan and cover with 240ml (1 cup water). Bring to the boil, then reduce the heat to a simmer. Crumble in the stock cube and allow to cook until nearly all the water has been absorbed. Avoid overstirring as this might make it too stodgy. Once the quinoa has cooked through, use a fork to fluff it up, then set aside.

4 While this is cooking, finely dice the onion and crush the garlic clove. Heat a little oil in a frying pan and sauté both until caramelised and fragrant. Finely dice your mushrooms and add these to the pan, along with the frozen peas.

5 Now add in the cooked quinoa and season everything with a sprinkle of mixed herbs and black pepper. Toss the mixture together, so all the veggies are fully incorporated into the quinoa.

6 Finely chop the dried jujube fruit into small pieces and stir through the quinoa mixture. Allow everything to cook for a few more minutes.

7 Once the squash is ready, fill the centre with some of the quinoa mixure and pop back into the oven for an extra 5 minutes to crisp.

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About Vegan Food & Living Magazine

Welcome to the latest New Year edition of the Vegan Cookbook, packed as always with 101 delicious, seasonal and scruffy vegan recipes. So many of us start the year with good intentions to eat better, but quickly fall off the wagon in the cold winter months when our bodies are craving something comforting. This year, you’ll find it easy to stay on track with our bowls of goodness recipes that will leave you full and satisfied, without scrimping on taste. We also have a great selection of Friday night dinners to help protect your wallet, while at the same time giving you the treasured 'takeaway' experience. Of course we have you covered throughout the day, from sumptuous breakfasts, soups and salads, midweek meals and for those who have a sweet tooth, plenty of fantastic desserts and treats to give you a boost during these winter months. Enjoy and happy New Year!