whole food, vegan, gluten-free meals for large gatherings

The Great Life Cookbook


Prep Notes:

Wash and drain each type of rice separately before cooking with water. Delicata or acorn squash can be substituted for carnival squash.

  • 12 small to medium carnival squashes
  • 2 cups long grain brown rice
  • ½ cup wild rice
  • 5 cups water
  • 2 pinches of sea salt
  • 2 medium onions, diced small (~2½ cups)
  • 1½ teaspoons sesame oil (optional)
  • 1 teaspoon dried sage or 1 tablespoon fresh sage, minced
  • 2 teaspoons dried basil or 4 tablespoons fresh basil, minced
  • Pinch of dried or fresh thyme
  • Pinch of dried or fresh rosemary
  • ½ cup raw pumpkin seeds, toasted
  • 1 cup raw walnuts, toasted and chopped
  • ²/³ cup currants
  • 1 bunch parsley, minced (~1 cup)
  • 3 to 4 stalks of celery, diced small (~2 cups)
  • 2½ tablespoons wheat-free or regular tamari
  • 1½ tablespoons umeboshi plum vinegar
  1. Wash and cut the squash in half lengthwise, leaving the seeds in. Place squash on a glass baking dish or stainless baking pan, with the inside facing downward.
  2. Sprinkle with a pinch of sea salt. Place ¼ inch of water in the dish. Bake at 350 degrees, until soft, approximately 1½ hours.
  3. Wash both types of rice separately. Then combine the rice, and add water and a large pinch of sea salt. Bring to a boil, then cover, reduce heat to low, and cook 45 to 50 minutes.
  4. Move rice to a large bowl.
  5. Sauté onions in oil (or water) until translucent. Add sage, basil, thyme, rosemary and sauté another 3 minutes. Add this mixture to the cooked rice.
  6. Stir in toasted pumpkin seeds, toasted walnuts, currants, parsley and celery.
  7. Add tamari and vinegar.
  8. When the squash is soft, remove from the oven and scoop the seeds out with a spoon. Place the squash back in the pan, with the inside facing up and fill with a rounded heap of the rice mixture.
  9. Bake at 350 degrees for 20 minutes more.