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The Baker Creek Vegan Cook Book

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© Baker Creek Seed Co.

Now that summer chores have slowed down to give us more time in the kitchen and the cooler weather of autumn gives us more incentive to have the stovetop and oven going, this is a perfect time to try new recipes from the new book that gives us “traditional ways to cook, preserve, and eat the harvest.”

Just released in September, The Baker Creek Vegan Cookbook is sure to become a favorite of anyone who loves vegetables. Containing more than 125 vegan recipes ranging from Asian to Appalachian, many of the recipes are those served in the restaurant at Baker Creek's Bakersville Village. One of the Gettle family's all-time favorite fall recipes is



Sweet Dumpling Winter Squash with Apple, Cranberry, and Walnut Stuffing:

Emilee says: I love autumn and the squash harvest. During the summer months, I wait with great anticipation while our squash grows and the colors transition as the seasons change. Eventually the vines die, and the vast variety of our homegrown winter squash starts to peek out between the brown leaves and dried vine. Sweet Dumpling squash is quite prolific, and its size is perfect for single servings of one of my family's favorite desserts. You can't beat the taste of the heirloom squash paired with freshly picked apples, which makes this dish especially popular at our restaurant.  

10 Sweet Dumpling winter squash or small ½ cup Sucanat acorn squash
(about 10 ounces each)

¾ cup chopped walnuts

4 large baking apples (about 2 pounds) such as Ida Reds or Macintosh cored and cut into 1/4-inch cubes

¾ cup dried cranberries

½ cup coconut oil

1 ½ teaspoons cinnamon

½ cup turbinado sugar ½ teaspoon nutmeg

Preheat oven to 350 degrees F.

Cut top off of each squash, taking care to leave the stem intact; reserve tops.

With a spoon, scoop out seeds and either discard or dry for later use. Place each squash, cut-side down, in a 9- X 13-inch baking dish and fill with ¼ inch water. Cover with foil.

Place the tops in a pie plate filled with ¼ inch water and cover with foil as well. Bake both until softened but still firm, 30 to 35 minutes.

While squash is baking, combine apples, sugar, Sucanat, walnuts, cranberries, coconut oil, cinnamon, and nutmeg in a large bowl.

When squash is done, remove from oven and set squash tops aside. Using tongs, turn squash right side up and fill each squash with about ½ to ¾ cup apple mixture. Cover with foil and bake until tender, an additional 30 to 35 minutes.

Serve squash with their tops as a garnish.

In addition to the more than 125 recipes in the book, readers will learn about stocking the pantry with kitchen staples and substitutions. Realizing the significant resurgent interest in home canning and preserving, Emilee has included step-by-step instructions to simplify the canning process that can appear to be so complicated to some folks.

Now is the time to order The Baker Creek Vegan Cookbook for yourself and to order additional copies for gift giving. Order now and receive 3 free packages of culinary herbs with each order.


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Gerald Buck
Benton Harbor, MI
12/3/2013 8:45:41 PM

  At last, something with instructions of how to set up a kitchen for Vegan cooking. That combined with the recipes, maybe I can finally make the next transition in my eating habits and go vegan. Thank you.

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