squash

Recipe: Creamy Butternut Squash Chickpea Chili Stew

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Creamy Butternut Squash Chickpea Chili Stew

with Paprika Rice

Ingredients:

  • For the Stew:
    • 2 cups Butternut Squash
    • 1 Tbsp olive oil
    • 3 dried Chipotle Peppers, soaked in hot water for 20 minutes, until soft
    • 3/4 cup almond milk
    • 1 Tbsp olive oil
    • 1 medium onion, diced
    • 2 garlic cloves, minced
    • 2 carrots, diced
    • 1/3 cup vegetable broth
    • 2 tsp cumin
    • 1 tsp chili powder
    • 1 (15oz) can of chickpeas, drained and rinsed
    • 1 tsp lime juice
    • salt and pepper, to taste
  • For the Rice:
    • 1 Tbsp vegan margarine
    • 2 garlic cloves, minced
    • 1/2 medium onion, small dice
    • 1 tsp hot paprika
    • 1 cup of rice
    • 2 cups of water

Directions:

  1. Preaheat oven to 400F.  Toss the squash with the olive oil; place on a baking sheet and bake for 25-30 minutes until fork soft. Place the roasted squash in a blender with the chipotles and almond milk and blend until smooth; set aside.
  2. In a medium pot over medium high heat melt the margarine; toss in the onions and garlic and cook for 5-7 minutes until soft. Stir in the hot paprika and the rice; stir to coat.  Stir in the water and bring to boil; cover and turn to low.  Cooking time will be based on the type of rice you use (white around 25-30 or brown 40-45).
  3. In a large skillet over medium high heat 1 tablespoon of olive oil; add the onion and carrot and cook for 5-7 minutes until soft. Stir in the garlic and cook for 1 minute.
  4. Add the vegetable broth, cumin and chili powder.  Cook for 3 minutes.
  5. Stir in the chickpea, lime juice and squash puree; cook for 5 minutes.  Season with salt and pepper to taste.
  6. Serve the stew with a scoop of rice.

Holiday Recipes

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Cranberry-Apple Glazed Tempeh

4 Portions

  • 8oz block Tempeh, sliced in half and then sliced in half through the middle to make four 2oz portions
  • 1 cup vegetable broth
  • Juice of 1 apple or 1/2 cup apple juice
  • 1/2 cup of cranberries
  • 1 apple, diced
  • 2T brown rice syrup
  • 1/2T low-sodium soy sauce
  • 3 sage leaves, sliced
  • pinch of pepper

Directions:

  1. Heat a large sauce pan over medium-high heat, pour in the broth and place the tempeh in a flat layer.  Bring up to a simmer, flipping once the broth has reduced by half.  Continue to simmer until the broth is gone. Remove the tempeh and set aside.
  2. In the pan over medium-low heat cook the cranberries, apple slices, brown rice syrup, soy sauce and pepper for 1-2 minute until the apple start soften.  Stir in the apple juice and cook for 3 minutes until the apples soft and cranberries burst.  Strain the liquid from the sauce and reserve both the fruit and liquid.
  3. Place the tempeh back in the pan over medium heat and add the liquid. Simmer until the sauce has thickened and glazed the tempeh.
  4. To serve top with some of the reserved cranberry-apple mixture.

Ciabatta Squash-Sage Dressing

Serves 2-3

  • 4- 1/2inch slices of ciabatta, diced
  • 1T vegan margarine
  • 1T olive oil
  • 7 sage leaves, sliced
  • 1/2 cup onion diced
  • 1 garlic clove, minced
  • 1 cup butternut squash, diced and roasted
  • salt and pepper to taste
  • 1 cup vegan chicken gravy
    • 1T vegan margarine
    • 2T AP flour
    • 1 cup vegan chicken broth

Directions:

  1. Preheat the oven to 400F. Toss the squash with a little oil, salt and pepper; place on a sheet pan and bake for 30 minutes until the squash is soft.
  2. In a cast iron skillet or saute pan heat the olive oil and margarine until margarine is melted.  Toss in the sage and cook until crispy and then toss in the onion and saute for 3 minutes.  Stir in the garlic and cook for 4-5 more minutes until the onion is soft.  Remove from the pan with a slotted spoon and leave place in a bowl; set aside.
  3. Place the bread in the pan and stir around, coating with the oil.  Cook on medium-high until the bread is toasty.  Remove from the pan and set in the bowl with the onions.
  4. Place the squash in the bowl with the onions and the bread.
  5. In the skillet heat the broth until bubbly and then pour over the bread; toss to coat and serve immediately.

It’s Starting to Look a Lot Like….

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…Christmas!

I know we are crazy, this weekend one of my girlfriends came over and we spent the entire Saturday afternoon/evening making crafts for Christmas gifts. We also enjoyed this wonderful pizza that was so delicious.

Kale, Squash and Apple White Pizza

Recipe:

  • 1 whole wheat pizza crust (I buy prepared dough from our health food store)
  • 1/2 delicata squash, thinly sliced and roasted at 375F for 25 minutes
  • 2-3 cups of dinosaur kale, chopped and sauteed with 1T olive oil and 1T garlic until soft
  • 1 small apple sliced
  • 1/2 cup diced tofu, sauteed in 1T olive oil and 1T garlic until browned
  • Garlic Base- 2T Vegan margarine, 1/2T vegan parmesan and 3 cloves of roasted garlic; blend to a paste
  • red chili flakes, optional
  • salt and pepper

Preheat your oven to 450F.

Roll out your dough and place on a baking sheet that has been sprinkled with cornmeal. Spread the garlic base on your pizza and then begin to place on all of the toppings.  Sprinkle with chili flakes if desired and a little salt and pepper.

Place in the oven and bake for 15-18 minutes until the crust is brown.



Quinoa Stuffed Squash

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Over the last few weeks we have received a number of small carnival squash in our CSA and I have been attempting to find a delicious and creative way to use them  One of my girlfriends was in town and came over for dinner so I decided that I would make stuffed squash with sauteed kale and dijon balsamic roasted beets.

Quinoa Stuffed Squash

  • 4 small squash, Carnival or Acorn would work well
  • 1T olive oil, divided
  • 1 cup quinoa, cooked according to package
  • 1.5 cups water
  • 1T olive oil
  • 1 Red Bell Pepper, small dice
  • 1 Small onion, small dice
  • 2 garlic cloves, minced
  • 1 can of black eyed peas, rinsed and drained
  • 1t Italian Seasoning
  • 1t Salt
  • 1/2t pepper
  • 1/2t garlic powder
  • 1/2 cup vegetable broth +2T AP flour, whisked together

Preheat oven to 350F.

Cut the tops off the squash about 1 inch down. Scoop the seeds out of the squash and drizzle each with 1/4T of olive oil and salt and pepper.  Reserve the tops to the side. Place on a baking sheet and bake for 35 minutes.

While the squash is baking- in a large skillet heat the tablespoon of olive oil over medium high heat.  Toss in the onions and peppers in the oil for 3-5 minutes until soft.  Stir in the garlic and black eyed peas for a minute. Add in the spices, salt, pepper and vegetable broth mixture.  Heat until the sauce has thickened, about 7-10 minutes. Remove from the heat and stir in the cooked quinoa.

Remove the squash from the oven and stuff until just slightly overfilled.  Place the tops back on and bake for an additional 30-40 minutes until the squash is soft, test with a tip of a knife.

CSA: Celeriac Mash

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We did not eat the cat!

We did not eat the cat!

Last night marked the beginning of week two for our CSA “Winter Food Basket”. Every two weeks we get a basket full of assorted winter/fall veggies from many different local farms. As we began the second week, we had mostly root vegetables and squash left as greens and other veggies obviously don’t last as long.

So, last night was a fairly quick and easy dinner made (mostly) out of our CSA items. We roasted up some delicata squash rings (although, these delicata are different than ones we’ve had in the past. more stringy like spaghetti squash) and a Celeriac and Potato Mash. We were originally thinking celeriac soup, but were more in the mood for a quick meal. So, Lindsay whipped this up while I did some dishes.

In addition to the veggies, we had some “light life ginger teriyaki tempehtations”. I found them to be quite dull. The flavor was weak and the tempeh was dried out and definitely of a lower grade than we are used to.

Below, is the recipe for the mash:

Celeriac Potato Mash

2 medium sized celeriac (celery root), peeled and diced
2 large potatoes, peeled and diced
¼ cup sour supreme
¼ cup nondairy milk
2 tablespoons vegan margarine
2 heading tablespoons nutritional yeast
Salt and Pepper to taste

1.Boil the potatoes and celeriac until fork tender.
2.Drain the potatoes and celeriac and add back to the pot.
3.Mash in the sour supreme, nondairy milk, margarine and nutritional yeast. Mash together- I like to keep it a little more chunky but if you like it whipped you’d like.
4.Season with salt and pepper to taste.