3 TBS. oil.
2 cloves minced garlic.
l large onion, chopped
1/2 tsp celery seeds.
1/2 tsp thyme salt & pepper to taste
1/2 cup sunflower seeds.
1 12 oz. package Surata Soy Tempeh, soy or multigrain, grated or finely chopped.
1/4 lb. Mushrooms, finely chopped.
1/4 cup spinach, finely chopped.
2 TBS soy sauce.
1 cup cooked rice.
1 slice whole grain bread, crumbled.
1 cup grated soy or dairy cheese. Paprika.
4 red or green bell peppers.
2 medium squash.


Preheat oven to 400’ F. Slice squash in half, and bake with a small amount of water in a baking pan until the centers are soft.

Saute first group of ingredients until sunflower seeds begin to brown. Add the next three ingredients and continue to saute until the mushrooms are tender. Remove from heat and add soy sauce, cooked rice, and bread. Mix well. Hollow out squash about 1/3 and stuff with the mixture. Sprinkle on grated cheese and dust with paprika. Add water to the pan and bake for 20-30 minutes. Or, pan fry the stuffing mix until thoroughly heated and serve as a side dish. Makes 3 full cups.