Wherever you are this Thanksgiving Day, live in peace, eat no turkey meat …

Rose the day before – 11/22/2017

… revel in the veggies!

Here are some T-Day quickie yum yums from Chef Joey …

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Chef Joey


Pumpkin Soup Server

Rub pumpkin with sunflower oil and bake 30 mins at 375.

Scoop, it out and it’s a soup tureen!


Brown sugared acorn squash

Kiss kiss!

Cut the acorn squash in half – use a spoon to scoop the seeds out.

Keep the halves or cut them in half again.

Add a little butter and sprinkle brown sugar on top.

Add water to the base of your pan and steam them. Cover with foil and bake 375 for 1 hour.



Or stuff the acorn squash!



2 oz. vegan margarine, plus extra for brushing the squash

2 Tbsp. maple syrup, plus extra for brushing the squash

Pinch ground cinnamon

Pinch grated nutmeg

1/4 tsp. salt

1/4 tsp. black pepper

2 1-lb. squash (acorn or winter squash work well), cut in half lengthwise and seeded

2 vegan sausages, sliced

1 green apple, peeled and chopped

1/4 cup finely chopped walnuts

Preheat the oven to 350°F.

Melt the vegan margarine in a small saucepan over low heat or in the microwave and stir in the maple syrup, cinnamon, nutmeg, salt, and pepper.

Spoon into the seeded squash halves and bake for about 40 minutes, or until you can pierce the skin with a fork.

Pour the margarine mixture from the center into a medium bowl.

Scoop out some of the cooked squash flesh with a spoon, making sure to leave enough at the bottom so that the squash hold their shape, and add to the bowl.

Add the vegan sausages, apples, and walnuts and mix until well combined.

Fill each squash half with the mixture, then brush with vegan margarine and maple syrup.

Cover with foil and bake for another 35 to 40 minutes.

Makes 4 servings.