• Ingredients: 22
  • Serves: 6
  • Prep: 20 min
  • Bake: 50 min

Squash and red pepper pilaf with , , coarsely chopped onion, turkish or 1/2 california bay leaf, extra-virgin olive oil, long-grain white rice, water, raw green pumpkin seeds , toasted. To make this squash and red pepper pilaf for 6 persons you will need 20 min for preaparation and 50 min for baking.


  • 3/4 pound butternut squash, peeled, seeded, and cut into 1-inch pcs.
  • 1 red bell pepper, cut into 1/2-inch pcs.
  • 1 1/2 cups coarsely chopped onion
  • 1 Turkish or 1/2 California bay leaf
  • 1/4 cup extra-virgin olive oil
  • 1 cup long-grain white rice
  • 2 cups water
  • 1/4 cup raw green pumpkin seeds , toasted

For graham cracker crust:

  • 1 1/4 cups chocolate or regular graham cracker crumbs
  • 3 tbsps. sugar
  • 4 tbsps. Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan

For chocolate tofu filling:

  • Equipment: a 9-inch springform pan



  • 1/4 tsp. kosher salt
  • Generous pinch of kona-zanshõ
  • Generous pinch of tõgarashi
  • Generous pinch of freshly ground black pepper
  • Lemon or lime wedges


  1. Step 1 Cook squash, bell pepper, onion, and bay leaf in oil with 1 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.

    For this step you will need

  2. Step 2 Add rice and stir until well coated, then add water and bring to a vigorous boil. Reduce heat to low and cook, tightly covered with lid, until vegetables and rice are tender and liquid is absorbed, about 20 minutes.

    For this step you will need

  3. Step 3 Remove from heat and let stand, covered, 10 minutes. Season with salt and pepper and sprinkle with seeds.

    For this step you will need