Saturday I had the house to myself. When that happens, I usually accomplish a lot – especially when it comes to cooking dinner. I finally decided to use up some crushed pineapple I had sitting around, and some old bread. I also had the 2nd butternut squash, if you’d like to see how I started with that, just take a look HERE. Now, let us began with veganized baked pineapple.
I used This Recipe I found on Allrecipes.com, and used a couple tips I found in the comments (decreased sugar, using pineapple juice instead of draining & replacing with water). Preheat your oven to 350.
Meanwhile, back in the bat cave…
I had this old bread to use up. Earlier in the day I sat it out on this cooling rack so it could get a bit more stale and dried out. I cut it into cubes, but completely forgot to take a picture, sorry!
I sauteed nearly two bunches of green onions with about 2 stalks of celery and half a jar of mushrooms in margarine with salt, parsley, dill, thyme, onion powder and fresh garlic until the veggies and garlic were soft.
Then added some plain, unsweetened almond milk. You’ll need about 1/2 – 1 cup, depending on how moist you like it to be. The recipe I used was actually for stuffing and so it mentions the extra moisture from bird juice…since this won’t have bird juice, I decided to just dump in all the almond milk I had left – 1 1/4 cups. I think it would’ve been fine if I let it bake longer, but since I started to get really hungry I just it ate it very, VERY moist. Remember, the more unflavored (=bland) almond milk you add, the more seasonings you’ll want to add.
You can pop the dressing in the oven with the pineapple and your baked potatoes. Just bake it until most of the moisture is absorbed, 30 minutes – one hour, depending on how much liquid you added and how dry you want it. Now about that squash I mentioned earlier…
In a small pan I sauteed onions and garlic in margarine, adding salt and pepper to taste, with a little tiny bit of nutmeg because I read somewhere that would be pretty good. True enough. Once the onions and garlic were soft, I added a few tablespoons of water…
Now let’s look at our meal.
Almost like Thanksgiving. Oh yes, all you need to do is add the green been casserole I posted earlier.
For the squash, all I did was scoop some out and add a little margarine and a sprinkling of salt.