Stuff it! Simple ingredients raise vegetables to new heights.

Publication: Vegetarian Times

Publication Date: 01-OCT-05

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COPYRIGHT 2005 Vegetarian Times, Inc. All rights reserved.

There is an unmistakable charm about stuffed vegetables. After all, who can resist the "Surprise inside" factor of dipping a fork into the center of a stuffed squash or removing the top from a flavor-loaded tomato? Plus, stuffing vegetables elevates them to entree status, providing an instant focus on the plate, whether they're for a weekday supper or a weekend get-together. Each of these recipes can be assembled ahead of time and popped into the oven just before you're ready to eat. And since the vegetables themselves are the "pot" (with a little support from a baking dish), cleanup is a breeze.



PATTYPAN SQUASH WITH "SAUSAGE" AND APPLE STUFFING Serves 4 * Vegan Whether creamy white or sunny yellow, the cute, squat pattypan squash has firmer flesh than other squash, so it holds its shape better during baking. 4 medium pattypan squash (about 4 inches in diameter) 2 1/2 cups dried bread cubes 3 frozen vegetarian "sausage"...

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