Christmas is fast approaching! I love so much this time of the year… Everything is bright and the windows are nicely decorated. I will take care of my tree today! I look forward to the Christmas decorations. Some are old and go back to my childhood while others pieces are of last year, more modern. I am very in the tradition this year and I want a decoration sober and close to the natural. I think using classic colors like red, green, wood and perhaps a little golden by small touches. However, I am categorical about one thing: the light garland. There is nothing more festive than small light bulbs that illuminate the dark evenings of December (however, in white and not with colors).
As Christmas is in less than two weeks, I start thinking about the menu that I will prepare for this family meal. This is my first vegan Christmas so things sometimes seem a bit complicated. I grew up with foie gras and smoked salmon for the holidays. When I think about it, I realize there were almost only animal products! My research for the dish therefore took some time…
In my family we have often prepared stuffed poultry, so I wanted to be inspired by this model. Looking for some time, I found several ideas with butternut. The idea is really great! So I used this base to adapt it in my own way. I chose the buckwheat instead of a rice or quinoa for the side perhaps a little more unpublished. I used chickpeas that give a little consistency, almonds that crunch under the tooth and especially, dried cranberries that bring a tiny acidulated taste absolutely wonderful! Honestly, this dish is a treat. It is festive, nice and friendly. What also pleased me is the healthy side of this butternut stuffed. After this dish, you will not feel heavy with stomach aches!
I hope this idea will please you and will be part of your holiday menus! Do not hesitate to tag me @marydevinat on Instagram if that’s the case !!
Butternut stuffed with buckwheat, chickpeas and cranberries
For 6 personnes
Vegan / Gluten free
Preparation time : 45 minutes / Cooking time : 2 hours
300g ( about 2 cups) raw buckwheat
1 can chickpeas
50g (1/2 cup) cranberries
2 handfuls of almonds
2 tsp Chili powder
salt and pepper
Spinach or chew sprouts (optional)
Start by cooking the buckwheat in water for about 20 minutes.
Meanwhile, cut the butternut in half. Remove seeds and dig a hole in length. Keep surplus flesh.
When the buckwheat is cooked. Heat a frying pan and sauté the chopped shallots in a little olive oil. Add the surplus butternut flesh (cut into small pieces), chickpeas, almonds (crushed) and cranberries. Add 2 tbsp of chili powder and season.
Using a brush, oil with olive oil inside the butternut. Pour 2/3 of the buckwheat mixture into the two halves and assemble. Hold with cooking string. Pour the remaining tier of buckwheat into the bottom of a gratin dish, pour over 1 glass of water and remove the butternut. Bake the butternut stuffed 1h30 to 2 hours. It’s ready when it’s melting.
Serve by slicing with a bit of the bottom which is crunchy. I like adding a bit of greens like baby spinach as salad.