Yesterday we had a Pumpkin themed class here at our Toronto location. All of the recipes prepared featured the pie pumpkin – a pumpkin grown for eating rather than decorating. Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves and even the flowers. We added pumpkin to a number of recipes with spices such as nutmeg, cinnamon, cloves and ginger. Here is a recipe for …

From Judy Fleming’s upcoming Recipe Book “Foods from Around the World” where she takes foods from different regions around the world and creates healthy, vegan recipes using these different foods. Today we’ve taken foods from South America to create these raw stuffed tomatoes. Serve them with your lunch or as an appetizer for dinner.

Stuffed Tomato with Quinoa and Avocado

Take small tomatoes, slice of the top and hollow out the inside (cut them into small pieces and put aside …