Wheatless Wednesday – Fennel Citrus Salad with Avocado and Olives

by joycevandenbergporterFebruary 4, 2015

Is the dinner party dead? One of my goals for this new year is to host a dinner party every month. My husband and I are finding that as ’empty nesters’ we are no longer attending school events where we get to hang out with our friends without any planning on our part,and we just aren’t seeing people that we really like as often. Let’s just say that it takes more of an effort when you have to physically reach out and organize something. In some ways, our schedules are less busy with soccer and lacrosse games, carpools and school events in the distant past. In other ways we are busier than ever. Chairing a school committee segues into a new hobby, like volunteering at WildCare, competing in triathalons or starting a blog about something you enjoy (sound familiar?). There is more time for hikes and hot yoga classes if you are so inclined. Unless you have a Boomerang kid (of which we have had our share) it’s easier to take off and travel. Many of my friends never seem to be around any more. So this is where the dinner parties come in. I’m going with the “You build it they will come” theory. We had a dinner party last weekend, a group of 10 fun people for no specific reason, and hopefully, just the first of many in 2015. January, done and great fun!

Arugula + fennel bulbs + blood orange + red onion+fresh cilantro from my CSA box + oranges from my tree + an avocado and olives from the market = a gorgeous salad for dinner. Along with the Fennel Citrus Salad, I served Maple Bourbon Glazed Salmon, a deliciously easy main course that can serve many people, along with one of my favorite GMD dishes, Black and Wild Rice with Roasted Squash and Pomegranate followed by Bittersweet Chocolate Mousse for dessert. You can click on the links to go directly to those recipes. My guests asked what the trick is to having a successful dinner party without being really stressed out. One friend claims she runs around like a crazy person when she has just a couple of people over. I think she is not alone which is probably why people don’t have very many dinner parties. I think the key is to keep it simple. I like to have only one item that needs my immediate attention during a dinner party. The Fennel Citrus salad and dressing can be made ahead and tossed right before serving. The Black and Wild Rice dish is best served at room temperature so perfect for making ahead.

The Bittersweet Chocolate Mousse is a very easy, no-cook recipe I’ve been making since the 80’s and prepared the day before and put right into small jelly jars so they’re ready to serve. Only the salmon required my attention. It was pre-cut and resting in the glaze needing less than 10 minutes in the oven for a perfect golden finish. Set up a lovely buffet and you’re all set. I used the lovely china from Nana Rosella, my husband’s grandmother, because I like an excuse to use them and I don’t have ten of my regular plates that aren’t chipped, however you could use paper plates and the salad would still be beautiful and delicious, just don’t use plastic forks unless you’re at a picnic. I don’t know anyone that can eat with those dreaded implements. Dinner parties are fun but only if you’re relaxed and enjoying your guests. It’s not really about the food. It’s about the friends…

FENNEL CITRUS SALAD
2 cups fresh arugula
2-3 small fennel bulbs
2 large naval oranges (grapefruit or blood orange)
1/2 red onion
1/2 cup kalamata olives, pitted and halved
1 firm avocado
1 Tbsn fresh herbs (cilantro, mint or parsley)

Dressing: 1/4 cup olive oil, 2 Tbsn lemon juice,1 Tbsn apple cider or red wine vinegar, salt and pepper to taste.

Wash and dry arugula and place in the bottom of a salad bowl

Trim fennel bulbs taking care not to cut too much off the bottom end. Cut each bulb in half lengthwise, then into quarters lengthwise. Slice quarters as thinly as possible. Place in the bowl with the arugula

Slice both ends off the oranges and place one cut end on a cutting board. Using a downward motion, slice the peel and pitch away from the fruit. Go back and get any remaining pith then slice horizontally into wheels. Use wheels whole or quartered. OR if you like perfect slices, check out this handy short video: How To Peel An Orange in 5 Seconds

Slice the onion in half lengthwise and then into quarters. Slice each quarter as finely as possible.

Slice avocado in half and then slice horizontally. Add all vegetables into bowl with arugula. If you aren’t serving right away include the avocado pits (to keep the avocado from turning brown) but take them out before tossing.

Whisk together the dressing and set aside until you’re ready to serve. Drizzle the dressing over the salad and toss. Sprinkle with fresh herbs.

Fennel Citrus Salad with Avocado and Olives

Servings: 4
Time: 15 minutes
Difficulty: easy
Print

2 cups fresh arugula
2-3 small fennel bulbs
2 large naval oranges (grapefruit or blood orange)
1/2 red onion
1/2 cup kalamata olives, pitted and halved
1 firm avocado
1 Tbsn fresh herbs (cilantro, mint or parsley)

Dressing: 1/4 cup olive oil, 2 Tbsn lemon juice,1 Tbsn apple cider or red wine vinegar, salt and pepper to taste.

Wash and dry arugula and place in the bottom of a salad bowl
Trim fennel bulbs taking care not to cut too much off the bottom end. Cut each bulb in half lengthwise, then into quarters lengthwise. Slice quarters as thinly as possible. Place in the bowl with the arugula
Slice both ends off the oranges and place one cut end on a cutting board. Using a downward motion, slice the peel and pitch away from the fruit. Go back and get any remaining pith then slice horizontally into wheels. Use wheels whole or quartered. OR if you like perfect slices, check out this handy short video: How To Peel An Orange in 5 Seconds
Slice the onion in half lengthwise and then into quarters. Slice each quarter as finely as possible.
Slice avocado in half and then slice horizontally.
Add all vegetables into bowl with arugula. If you aren’t serving right away include the avocado pits (to keep the avocado from turning brown)
Whisk together the dressing and set aside until you’re ready to serve.
Drizzle the dressing over the salad and toss. Sprinkle with fresh herbs.

Meatless Monday – Black Bean Chili Con Quinoa

by joycevandenbergporterFebruary 2, 2015

Can we talk about the Superbowl? Or rather I would just like to watch Katy Perry’s Halftime Show again! She and her guests, Missy Elliot and Lenny Kravitz, were fantastic, so fun to watch, even the dancing chessmen and sharks! For those of you who missed the show here is a chance to watch it again – Katy Perry Superbowl Halftime Show. If you thought the Superbowl was about football, guess again. For many of us it’s really about the commercials, halftime show and FOOD! So what did I serve for this great American event? I went with a tried and true crowd favorite, Chili with all the fixin’s. Yum!

Chili without meat is kind of like thick soup, or so I thought…until I tried using red quinoa instead of ground beef. I know it sounds crazy but the quinoa adds a similar texture to chili con carne, unintentionally fooling some of my Superbowl guests. I wasn’t actually trying to pull a fast one on anyone. I thought everyone knew by now that I no longer cook with meat. When I asked my husband how he liked the meatless chili, he said “There is no meat in there?” I declared it a personal victory. There are quinoa chili recipes all over the internet and I was tempted to try one, but in the end I decided to use the chili recipe in my head that I have been using for years and just substitute cooked red quinoa for the more traditional ground beef. Red quinoa makes a good meat substitute, in that it provides a good texture and adds lots of great usable protein (similar to beef), vitamins and minerals so it’s not just adding bulk. In addition, the dark reddish brown color blends in better with the chili beans. I sauteed the cooked quinoa along with the onions and garlic before adding the crushed tomatoes, broth and spices, and then finally the beans. Sauteing the quinoa infuses it with some of the savory flavors of garlic and onion and the olive oil gives it a ‘fattier’ feel. I was surprised at how well this technique worked!

I like to make a ‘Chili Bar’ and stack big and small bowls next to the pot of chili and a row of pre-chopped toppings laid out for easy serving.

TIP: I enjoy soup or chili with lots of saucy juice, but this chili also makes a good taco filling. Just add less of the crushed tomato and let the water or broth evaporate until it’s the right consistency. I used canned beans but, of course, you can use dried beans and let them soak overnight. Then you will need to add them along with the tomatoes and broth and be prepared to cook them for at least an hour.

BLACK BEAN CHILI CON QUINOA

1 cup red quinoa
2 Tbsn olive oil
1/2 medium yellow onion, diced
4 cloves garlic, finely minced
1-2 cups vegetable broth or water
1 (28 oz) crushed tomatoes with juice
4 Tbsn chili powder
1 Tbsn cumin
1/2 tsp cayenne pepper (optional)
Salt and pepper, to taste
3 (16 oz) cans black beans, drained and rinsed

SUGGESTED TOPPINGS: shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas.

Rinse and cook quinoa according to directions and set aside.

Saute onions in olive oil in a large saucepan over medium high heat until transluscent, about 5 minutes. Add in garlic and quinoa and saute a few more minutes.

Stir in broth, crushed tomatoes, chili powder, cumin, cayenne, and season with salt and pepper to taste. Cover saucepan and simmer about 20 minutes

Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Add more broth or water if necessary.

Serve with shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas. (suggested toppings optional)

Black Bean Chili Con Quinoa

Servings: 8
Time: 50 minutes
Difficulty: easy
Print

1 cup red quino
2 Tbsn olive oil
1/2 medium yellow onion, diced
4 cloves garlic, finely minced
1-2 cups vegetable broth or chicken broth
1 (28 oz) can crushed tomatoes with juice
4 Tbsn chili powder
1 Tbsn cumin
1/2 tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
3 (15 oz) cans black beans, drained and rinsed
SUGGESTED TOPPINGS: shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas.

TIP: This chili also makes a good taco filling. Add less crushed tomato and let the water or broth evaporate until it’s the right consistency.

Cook quinoa according to directions and set aside.
Saute onions in olive oil in a large saucepan over medium high heat until transluscent, about 5 minutes.
Add in garlic and quinoa and saute a few more minutes.
Stir in broth, crushed tomatoes, chili powder, cumin, cayenne, and season with salt and pepper to taste. Cover saucepan and simmer about 20 minutes
Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Add more broth or water if necessary.
Serve with shredded cheese, sour cream, salsa, cilantro, olives, jalapenos and shredded lettuce with corn tortillas. (suggested toppings optional)

Meatless Monday – Quinoa Salad with Artichokes, Olives and Chickpeas

by joycevandenbergporterJanuary 26, 2015

Quinoa is still the queen of the ancient grain world, just don’t tell freekah or farro. Other grains try but they can’t steal the crown, perhaps because quinoa is so versatile and packed with nutrients. It is also the perfect backdrop for putting colorful veggies on display. This yummy salad with quinoa, artichokes, olives, cherry tomatoes and chickpeas with fresh herbs tossed in a light lemony dressing is deceptively hearty and filled with protein. I love this combination of flavors. The salty kalamata olives combined with the earthy chickpeas, lemony artichoke hearts and sweet tomatoes are lovely together, making a pretty and delicious meal. It got rave reviews last night from my husband, but then again, with these ingredients it’s pretty hard not to like. If you are looking for an easy-to-assemble-in-less-than-half-an-hour-dish, this is it! Since it is served slightly warm or at room temperature, this salad makes the perfect buffet or potluck dish. Make it ahead and let it sit until you’re ready-no last minute reheating required. In fact it only gets better the longer it sits and marinates, allowing the flavors to develop. This would also be a great use for leftover quinoa. Just toss together with the veggies and herbs. Done!

Why should you eat more quinoa? Quinoa is known for being great source of protein, but it’s not only the amount, it’s the type of protein. Quinoa contains all nine essential amino acids, making it a ‘complete protein’, which is rarely found in plant foods, though common in meats. Amino acids are considered ‘essential’ if our bodies can’t produce them and we can only get them through our diets. My husband asked me how our livestock animals get enough protein when they only eat grass or grains. I did not know the answer so I did what everyone does today, I googled it. Herbivores, animals that get all of their nutrition from grass and other plants, have no problem getting enough protein in their diet. Unlike humans, herbivores are capable of digesting plant cells and getting to the nutrients locked inside, like protein. So there you have it. Cows and other ruminants who spend their day chewing their cud have superior digestive systems. But I digress, back to the star of today. Quinoa also offers a good dose of fiber, iron and a whole host of other vitamins and minerals. It is low in calories, gluten-free and cruelty-free making it a great dietary choice for everyone.

TIPS: This is a vegan salad, however, crumbling feta on top would be a delicious addition for cheese lovers. I did not have any or I may have been tempted to add a sprinkle or two. Don’t forget to rinse the quinoa before cooking to remove the bitter saponin, a naturally occurring substance that coats quinoa to protect it from predators. Just use a colander with a fine mesh or you will lose some of your quinoa down the drain. Some quinoa is pre-rinsed so check the label. Very important! Zest your lemon before cutting it in half. Once they are cut, they are almost impossible to zest. I’ve tried…

QUINOA SALAD WITH ARTICHOKES, OLIVES AND CHICKPEAS

1 cup quinoa (plain or tri-color)
1 cup cherry tomatoes, halved
1 16 oz can quartered artichoke hearts, drained and rinsed
1 16 oz can chickpeas/garbanzo beans, drained and rinsed
1/2 cup pitted kalamata olives, halved
1/4 cup fresh basil, chopped or julienned (plus more for garnish)

Dressing (Note: This is a lightly dressed salad. If you like a lot of dressing, double the recipe):

1/4 cup olive oil
zest from one lemon
1/4 cup lemon juice
2-3 cloves garlic, minced
1 tsp fresh oregano, minced (or 1/2 tsp dried Italian seasoning)
Salt and pepper, to taste

Rinse quinoa and cook according to package instructions. Then transfer cooked quinoa to a large serving bowl and fluff with a fork to remove any lumps.

Add the tomatoes, artichoke hearts, chickpeas ,olives, and basil.

In a small bowl, whisk together the olive oil, lemon juice, garlic and oregano. Taste and add salt and pepper to taste. Pour the dressing over the couscous mixture and stir until well combined. Season with salt and pepper, if desired. Garnish with more basil, if desired. Serve room temperature.

Quinoa Salad with Artichokes, Olives and Chickpeas

Servings: 4-6
Time: 20-30 minutes
Difficulty: easy
Print

Dressing (Note: This is a lightly dressed salad. If you like a lot of dressing, double the recipe):

1/4 cup olive oil
zest from one lemon
1/4 cup lemon juice
2-3 cloves garlic, minced
1 tsp fresh oregano, minced (or 1/2 tsp dried Italian seasoning)
Salt and pepper, to taste

Make quinoa according to package instructions. Then transfer cooked quinoa to a large serving bowl and stir to remove any lumps.
Add the tomatoes, artichoke hearts, chickpeas ,olives, and basil.
In a small bowl, whisk together the olive oil, lemon juice, garlic and oregano. Taste and add salt and pepper to taste.
Pour the dressing over the couscous mixture and stir until well combined. Season with salt and pepper, if desired. Garnish with more basil, if desired.
Serve room temperature.

Meatless Monday -Pasta with Fried Lemons, Kale & Chili Flakes

by joycevandenbergporterJanuary 19, 2015

Fried Lemon? Yes, you read correctly. Even the lowly potato is turned from wallflower into the life of the party when fried in oil, so just imagine what frying can do to a crowd pleaser like the lemon! I have a Meyer Lemon tree outside my kitchen door which is exploding with lemons. Most lemon trees have two crops a year, a summer crop and a winter crop which, surprisingly is the larger of the two. The winter crop is right now so lemons should be plentiful and inexpensive. My freak of nature tree, however, has lemons all year around and right now it is so heavily laden with fruit that branches are bending under the weight. Just take a look at this bounty! I can’t even get the whole tree in the photo. It might be time to make some more Limoncello…

It has become a job (a fun one) to figure out how to use all my lemons, and not just sending every visitor home with bags full. So when I see a new way to use lemons, I get excited, especially when the lemon is treated as an actual fruit and not just a flavoring. In fact, lemons are so good for us, we would all do well to include more of them in our diets. A Care2 Article lists 16 health benefits of eating lemons and how they are good for our bodies, beyond the big dose of Vitamin C they provide. Even though lemons are acidic in taste, they are one of the most alkaline-forming foods in our bodies which helps restore our pH balance. Lemons also stimulate our livers and cleanses our bowels, to name only a few benefits of the wonderful lemon. I have seen a couple of recipes lately for fried lemon and after researching the various techniques, I decided to try the method in which thinly sliced lemon wheels are dredged in flour and fried in oil until golden brown and crispy. I was not disappointed. Fried lemons are delicious, a perfect combination of crispy, salty, chewy and tart. They make a great garnish and will elevate even a simple dish into something more elegant. I decided to revamp a favorite but simple recipe that I have done in the past, Garlicky Kale Pasta with Lemon and Parmesan, using the same ingredients but a different technique. This time I fried the lemons into crispy little wheels and sauteed julienned Dino Kale in butter, olive oil, garlic and chili flakes. Tossed together with spaghetti, delicious!

TIPS: If you are not a devout believer in kale, spinach would make a great substitute, just reduce the cooking time or the spinach will get too soft. Meyer lemons are sweeter and less acidic than the typical grocery store lemon, usually the Eureka lemon. It also has a thinner skin and the pith is not so pronounced or bitter, making it perfectly suitable for eating whole, however, Eureka lemons can be used as well. Some recipes suggested blanching the slices first in boiling water and adding a pinch of sugar to the flour before frying to reduce the bitterness, so that is worth a try if you are not using Meyer lemons. Otherwise, add whatever fresh herbs you have available. You can’t go wrong.

PASTA WITH FRIED LEMONS, KALE AND CHILI FLAKES

3-4 lemons (preferably Meyer Lemon)
1/2 pound spaghetti (or other pasta shape)
2 Tbsn extra-virgin olive oil, more for drizzling
2 Tbsn unsalted butter (or use more oil)
5-6 cloves garlic, chopped
1 Tbsn fresh thyme (or 1 tsp dried)
¾ tsp chile flakes, more to taste
1 bunch dino kale or spinach
1/2 cup parmesan cheese (optional)
salt and pepper to taste

Prepare fried lemon (1 or 2 lemons) according to directions below and set aside. Bring a large pot of salted water to a boil and cook pasta according to directions, drain, reserving a half cup of cooking liquid.

While the pasta is cooking, finely zest 2 of the lemons and set aside.

Cut the center rib from the kale (if using) and slice the kale into 1/2 inch strips about 4 inches long.

Heat the butter and oil in a large saute pan over medium heat. Add the garlic, chile flakes, thyme and lemon zest (reserving some for garnish) and cook until fragrant.

Add kale and saute about five minutes, or until softened.

Toss in pasta and reserved pasta water. If you like it extra lemony, add a squeeze of lemon juice. Add salt and pepper to taste. Top with the carmelized lemons and parmesan cheese, if using and garnish with additional lemon zest.

FRIED LEMONS

1-2 lemons (preferably Meyer Lemon)
1/3 cup all purpose flour
1/4 tsp salt
1/8 tsp pepper
1/4 cup oil (olive, coconut or avocado)

Mix flour, salt and pepper in a shallow bowl or pie pan and set aside.
Slice unpeeled lemon into paper-thin slices and remove any seeds.
Heat olive oil in a brimmed skillet on the stove on medium-high until hot.

Dredge each lemon slice in the flour mixture, shake off any excess and place in the oil.

Cook for approximately 1 minute on each side until browned. Remove from heat and let cool on a paper towel. They will crisp as they cool.

Serve as a garnish or stir them into pasta or salad

Pasta with Fried Lemon, Kale and Chili Flakes

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

Prepare fried lemon (1 or 2 lemons) according to directions below and set aside.
Bring a large pot of salted water to a boil and cook pasta according to directions, drain, reserving a half cup of cooking liquid.
While the pasta is cooking, finely zest 2 of the lemons and set aside.
Cut the center rib from the kale (if using) and slice the kale into 1/2 inch strips about 4 inches long.
Heat the butter and oil in a large saute pan over medium heat. Add the garlic, chile flakes, thyme and lemon zest (reserving some for garnish) and cook until fragrant.
Add kale and sautee about five minutes, or until softened.
Toss in pasta and reserved pasta water. If you like it extra lemony, add a squeeze of lemon juice. Add salt and pepper to taste.
Add the carmelized lemons and parmesan cheese, if using.
Garnish with additional lemon zest.

FRIED LEMONS

1-2 lemons (preferably Meyer Lemon)
1/3 cup all purpose flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup oil (olive, coconut or avocado)

Mix flour, salt and pepper in a shallow bowl or pie pan and set aside.
Slice unpeeled lemon into paper-thin slices.
Heat olive oil in a brimmed skillet on the stove on medium-high until hot.
Dredge each lemon slice in the flour mixture, shake off any excess and place in the oil.
Cook for approximately 1 minute on each side until browned. Remove from heat and let cool on a paper towel. They will crisp as they cool.
Serve as a garnish or stir them into pasta or salad

Wheatless Wednesday – Coconut Curry Butternut Squash Soup

by joycevandenbergporterJanuary 14, 2015

Craving rich and creamy but not the calories? Would you believe me if I told you that coconut milk is a good diet food? Coconut Milk has gotten a bad reputation for it’s high saturated fat content but that doesn’t mean it will make you gain weight. Research has shown that not having enough fat can make you fat. Crazy, right? The trick is to eat healthy fats like coconut milk and avocado. Fats help us feel satiated so we eat less and feel full longer. In addition, the fats in coconut milk and oil may actually increase our metabolism which increases our bodies’ use of calories. Coconut milk also provides nutrients that support our immune systems and heart health as well as giving us pretty hair and skin, and it tastes delicious too. Win-Win!

Nothing hits the spot on a chilly day like a piping hot bowl of creamy soup. This soup gets it’s creaminess from coconut milk (you knew that was coming), which also adds a subtle but delicious flavor when combined with roasted butternut squash, ginger and red curry paste. I also love using winter squash because each is hiding a little treasure trove inside, their seed stache. Pumpkin seeds get all of the attention, but they aren’t the only squash seeds that can be roasted. Other winter squash seeds like butternut, squash or spaghetti squash can also be roasted. So next time you’re roasting squash, roast the seeds as well and use them as a garnish or as a tasty and nutritious little snack. I roasted mine with olive oil, chili powder, cumin, curry, cayenne pepper and salt but you can use any spices you enjoy. You’ll be addicted!

I also dry toasted unsweetened shredded coconut until it was golden and aromatic to use as a second topping. All I can say is, Wow! I have to admit to going back for more…

TIPS: I think roasting the squash in the skin gives it a richer flavor and it is much easier than peeling it since the skin is so tough, however, if you are pressed for time, you can peel the squash, cut it into chunks (or even buy it from the store pre-cut into cubes which is not a crime) and add it to the onion, garlic mixture along with the vegetable broth. Then follow the recipe from there. You will notice that my CSA squash is the size of a three month old baby! Normally I can fit both halves in the same pan but this behemoth squash required two pans. Don’t skip the step of roasting the seeds. You won’t be disappointed! In fact, you’ll wish there were more…

COCONUT CURRY BUTTERNUT SQUASH SOUP

1 large butternut squash
1 tbsp olive oil
1/2 onion, minced
1 Tbsn freshly grated ginger
2 cloves garlic
1 Tbsn Red Curry paste (or curry powder)
4 cups vegetable broth
1 14 oz can unsweetened coconut milk
1 tsp salt (if needed)
1/2 cup unsweetened shredded coconut (optional)

Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.

While the squash is cooking toast the coconut in a small pan over medium high heat, stirring constantly until golden brown, 3-5 minutes. Put in a small serving dish and let cool.

Pick through seeds, if using, and remove any stringy bits. Rinse and dry with paper towels. Let air dry in a single layer on a baking dish. Once the squash has finished cooking, lower the oven to 300 and roast seeds by following the directions below.

In a large stockpot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 5 minutes. Add the curry paste and cook until aromatic.

Stir in the vegetable broth, coconut milk and squash. Simmer for 15 or 20 minutes. Check seasoning and add salt if necessary.

Puree soup with a hand mixer or in a food processor until silky smooth. You may have to do it in batches.

Serve garnished with toasted coconut and roasted squash seeds.

Coconut Curry Butternut Squash Soup

Servings: 8
Time: 90 minutes
Difficulty: medium
Print

1 large butternut squash
1 tbsp olive oil
1/2 onion, minced
1 Tbsn freshly grated ginger
2 cloves garlic
1 Tbsn Thai Red Curry paste, more if you like it hotter
4 cups vegetable broth
1 14 oz can unsweetened coconut milk
1 tsp salt (if needed)
1/2 cup unsweetened shredded coconut (optional)

Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
While the squash is cooking toast the coconut in a small pan over medium high heat, stirring constantly until golden brown, 3-5 minutes. Put in a small serving dish and let cool.
Pick through seeds, if using, and remove any stringy bits. Rinse and dry with paper towels. Let air dry in a single layer on a baking dish. Once the squash has finished cooking, lower the oven to 300 and roast seeds by following the directions below.
In a large stockpot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 5 minutes. Add the curry paste and cook until aromatic.
Stir in the vegetable broth, coconut milk and squash. Simmer for 15 or 20 minutes. Check seasoning and add salt if necessary.
Puree soup with a hand mixer or in a food processor until silky smooth. You may have to do it in batches.
Serve garnished with toasted coconut and roasted squash seeds.

Roasted Winter Squash Seeds

Servings: 1 cup
Time: 30 minutes
Difficulty: easy
Print

1 cup raw squash seeds
1 Tbsn oil (olive, coconut or avocado)
1 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp cayenne pepper (optional)

Separate the seeds from the pulp, place in a colander and rinse thoroughly. Spread them out in an even layer to air dry. Seeds roast better when they are completely dry.
Preheat oven to 300 degrees. Drizzle seeds with oil and sprinkle with spices. Toss to combine and spread in a single layer on a glass baking dish or a cookie sheet lined with aluminum foil. Bake, stirring occasionally, for 15-20 minutes or until seeds are golden brown. If seeds aren’t browning, increase oven temperature to 325 or 350 degrees but check every few minutes.

Meatless Monday – Spicy Tofu with Sauteed Greens

by joycevandenbergporterJanuary 12, 2015

Calling all tofu lovers! This one is for you… Even if you’re not a big fan of tofu, this might change your mind. The tofu is crispy on the outside, creamy on the inside, nestling in a bed of gingery greens and topped with a spicy Asian chili sauce. Yum! I’m still making my way through my CSA box which is proving to be a fun ‘job’. I wanted to use the beautiful bok choy as well as the gorgeous beet greens that I clipped off of the beets I roasted for yesterday’s salad. When you buy beets with the greens, it’s kind of like getting two for one (or eating your cake and having it too!). Beet greens are delicious and full of precious vitamins so don’t throw them away! Use the beets for one dish and the beet greens in another. If you are interested in roasting beets check out this recipe for Roasted Beet Salad with Ripe Peaches and Goat Cheese which gives easy directions for roasting beets. The salad can be seasonally adjusted or to suite your tastes.

I remembered making a really delicious Crispy Glazed Tofu and Bok Choy that I was tempted to make again because everyone liked it so much, but in the theme of New Year/New Ideas decided to give it a bit of a makeover using what I have on hand. My favorite way to cook = a little bit from memory + fresh veggies available + pantry magic + weather outside. I actually think looking out my window determines a lot about what I decide to make for dinner. These days I’m craving warm, spicy and comfort foods because it’s so chilly outside. Soon enough, I will be yearning for cooling salads and refreshing drinks on the patio.

TIPS: If you don’t have beet greens handy, or you don’t like beets, substitute any somewhat bitter green like mustard, kale, chard or collards. The length of cooking time will be determined by the coarseness of the greens. Broccolini is a great substitute for bok choy, just check for doneness by slicing a bit of stem off one end to taste before removing from the pan. I like to make my own sauces but it’s not really necessary, as there are really good ones available. The one below uses an Asian Chili Paste, garlic and ginger which I was really happy with but you can play around with what is available in your pantry.

SPICY TOFU WITH SAUTEED GREENS

1 pound firm tofu
3-4 baby bok choy or small bunch baby broccolini
1 bunch bitter greens (like beet greens, chard, kale, collard or mustard)
2-3 Tbsn high heat oil (like avocado or coconut)
3 garlic cloves, minced
2 tsp minced fresh ginger
1/4 cup water
3 scallions, finely chopped
1 Tbsn sesame seeds

SPICY CHILI SAUCE
1 Tbsn Asian chili paste
1 Tbsn fresh ginger, minced (or fresh ginger paste)
2 cloves garlic, minced
1/4 cup soy sauce
1/4 tsp red pepper flakes (optional)

Drain the tofu and slice into 6 rectangles. Then cut each rectangle at a diagonal into 2 triangles. Place in a single layer on a layer of paper towels. Cover with more papertowels and place a heavy pan on top to press out the water. Let stand for at least 10 minutes.

Combine sauce ingredients in a small saucepan (except red pepper flakes) and bring to a boil. Reduce heat and let simmer for 3 or 4 minutes or until slightly thickened. Taste for spiciness and add red pepper flakes and a pinch of salt, if desired. Turn off heat and set aside.

Dry toast the sesame seeds (if desired) in a small pan over medium heat for several minutes until golden. Set aside.

Slice bok choy lengthwise into quarters and rinse. If using broccolini, just trim the ends and leave whole.

Cut greens into 2 inch strips, keeping any rough stems separate.

Heat 1 tablespoon of the oil and one third of the garlic and ginger over medium heat in a large, heavy nonstick skillet or wok, and saute the greens stems for several minutes before adding the leaves. Saute until softened but still al dente. Transfer to a serving platter.

Add a bit more oil, if needed, plus a third of the garlic and ginger and the water and saute the bok choy until softened and all the water has evaporated. Transfer to serving platter.

Add remaining oil to the pan and increase the heat to medium high and fry the tofu until lightly colored. Flip to brown the other side. Transfer to platter with the greens.

Reheat the sauce and drizzle over the tofu and greens. Sprinkle with scallions and sesame seeds.

Spicy Tofu with Sauteed Greens

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

1 pound firm tofu
3-4 baby bok choy or small bunch baby broccolini
1 bunch bitter greens (like beet greens, chard, kale or mustard)
2-3 Tbsn high heat oil (like avocado or coconut)
3 garlic cloves, minced
2 tsp minced fresh ginger
1/4 cup water
3 scallions, finely chopped
1 Tbsn sesame seeds

SPICY CHILI SAUCE
1 Tbsn Asian chili paste
1 Tbsn fresh ginger, minced (or fresh ginger paste)
2 cloves garlic, minced
2 Tbsn soy sauce
1/4 tsp red pepper flakes (optional)

Drain the tofu and slice into 6 rectangles. Then cut each rectangle at a diagonal into 2 triangles. Place in a single layer on a layer of paper towels. Cover with more papertowels and place a heavy pan on top to press out the water. Let stand for at least 10 minutes.
Combine sauce ingredients (except for red pepper flakes) in a small saucepan and bring to a boil. Reduce heat and let simmer for 3 or 4 minutes or until slightly thickened. Taste for spiciness and add red pepper flakes and a pinch of salt, if desired. Turn off heat and set aside.
Dry toast the sesame seeds (if desired) in a small pan over medium heat for several minutes until golden. Set aside.
Slice bok choy lengthwise into quarters and rinse. If using broccolini, just trim the ends and leave whole.
Cut greens into 2 inch strips, keeping rough stems separate.
Heat 1 tablespoon of the oil and one third of the garlic and ginger over medium heat in a large, heavy nonstick skillet or wok, and saute the greens stems for several minutes before adding the leaves. Saute until softened but still al dente. Transfer to a serving platter.
Add a bit more oil, if needed, plus a third of the garlic and ginger and the water and saute the bok choy until softened and all the water has evaporated. Transfer to serving platter.
Add remaining oil to the pan and increase the heat to medium high and fry the tofu until lightly colored. Flip to brown the other side. Transfer to platter with the greens.
Reheat the sauce and drizzle over the tofu and greens. Sprinkle with scallions and sesame seeds.

Meatless Monday – Avocado Pesto Pasta

by joycevandenbergporterJanuary 5, 2015

What’s for dinner? How about a Meatless Monday meal in minutes? This delicious avocado pesto pasta is ready just in the time it takes to heat the water and cook the pasta. It’s that fast, less than 15 minutes, and that easy! I am an avocado lover and think most meals can be improved upon by adding avocado, even if it’s just slicing some into a salad, so bear with me while I wax poetic about one of my favorite foods. Luckily I’m not the only one…

Son #2, Dylan, has two food loves, pesto and avocado. Since he is home on break just having finished his first semester at law school, I wanted to create a dish that included both. Pesto is traditionally made with basil, pine nuts, parmesan and olive oil, however I opted to use avocado rather than parmesan, in part to satisfy Dylan’s avocado obsession but also to experiment with making a pesto without cheese. Yes, I am trying to wean myself from my addiction to cheese. No, I’m not giving it up, just cutting back by getting more creative. It turns out that avocado adds a silky creaminess which makes it a good substitute for cheese. It also adds a yummy avocado flavor that melds well with the basil, garlic and pinenuts. Topped with toasted pinenuts and freshly sliced basil, this pasta is divine and oh so simple! But don’t feel limited to just pasta. This thick and creamy pesto would be great spread on toast for breakfast, slathered inside a sandwich or piled on top of a tomato half with some freshly ground pepper. Yum!

Avocados have been much maligned in the past by ‘health experts’ who warned us not to eat them because of their fat content. They are high in fat but the healthy kind of fat that your body needs and they actually boost the ‘good’ cholesterol in our bodies. Avocados are also loaded with vitamins and minerals as well as being a good source of protein. Unlike the protein in meat, which is difficult for most people to digest, avocado protein is readily absorbed by the body. So it is no surprise that now avocados are considered one of the world’s most nutritious foods.
I used Ancient Grains penne pasta, made with brown rice, quinoa, amaranth and corn, to make the meal a super healthy one. Most pasta is fairly empty calories and carbs but there are many really good brands now made with whole grains that add vitamins, minerals and fiber to your meal. They have come a long way from the original gluey whole grain pastas, so don’t be afraid to give them another try if you haven’t in a while.

TIP: My friend, David, who is an avocado expert, showed me the best way to get the pit out of an avocado. Slice the avocado in half. Holding the half that contains the pit in one hand, strike a knife into the pit, twist and it will come out easily. Then you can peel and slice or scoop it out with a spoon. If you aren’t a huge avocado fan, you might like this recipe better with only one avocado. You can try adding only one avocado to start, blend, then taste before adding the second avocado. You might like it just as it is. A second avocado adds creaminess but also more avocado flavor and less intense garlic and basil flavors. So follow your taste buds…

AVOCADO PESTO PASTA

3/4 lb pasta (any shape)
2 cups fresh basil (reserve a few leaves for garnish)
1-2 ripe avocados
1/2 cup pine nuts
2 Tbsn lemon juice
3-4 cloves garlic
1/2 tsp salt(or more to taste)
1/4 tsp pepper
1/2 cup olive oil
1/4 cup pine nuts, garnish(optional)
1/4 cup grated parmesan, garnish(optional)

Cook pasta according to directions. Drain and put back into pan.

While pasta is cooking, add basil (leaves only), avocado, pine nuts, lemon juice, salt, pepper and garlic to a food processor and blend until smooth.

TIP: Add one avocado to begin, blend and taste before adding the second avocado.

Add olive oil in a stream while food processor is going and process until combined.
Taste and add salt and pepper as needed.

Toast 1/4 cup pine nuts in a dry pan over medium heat until golden. Let cool.

Toss with cooked pasta and serve with toasted pine nuts, sliced basil and parmesan, if desired.

Avocado Pesto Pasta

Servings: 4
Time: 15 minutes
Difficulty: easy
Print

Cook pasta according to directions. Drain and put back into pan.
While pasta is cooking, add basil (leaves only), avocado, pine nuts, lemon juice, salt, pepper and garlic to a food processor and blend until smooth. TIP: Add one avocado to begin, blend and taste before adding the second avocado.
Add olive oil in a stream while food processor is going and process until combined.
Taste and add salt and pepper as needed.
Toast 1/4 cup pine nuts in a dry pan over medium heat until golden. Let cool.
Toss with cooked pasta and serve with toasted pine nuts, sliced basil and parmesan, if desired.

Photo Credit: Avocado – pxleyes.com

Meatless Monday – Savory Lentil and Brown Rice Pilaf

by joycevandenbergporterDecember 22, 2014

Savory Lentils and Brown Rice Pilaf was born out of pure laziness, coupled with my love for lentils and savory/spicy food. It was raining and I didn’t want to battle the Christmas shoppers for parking or stand in line to purchase ingredients which I would then have to lug home and turn into dinner. If you find the ‘dinner question’ to be an ordeal every day, how about an easy alternative? Look no further than your pantry for commonly stocked items like, rice and lentils. throw in a few dried spices and dinner is on the table. Easy peasy! Your pantry not very well stocked? Well there is a simple solution to that; Stock it! Your world becomes a lot easier if you can make dinner without having to do that last minute grocery store run, especially in the winter when gardens are not as prolific and fresh produce is harder to find.

If you’re not sure what to stock in your pantry, consider the non perishable foods that you eat regularly; pasta, beans, olive oil, vinegar, tomato sauce, chopped tomatoes, rice and other grains, broth or boullion. I like to throw in some specialty items like canned hearts of palm or artichoke hearts which help transcend an otherwise boring salad into something special. If you bake at all, include flour, sugar, salt, your favorite spices, and cooking oil. You will also want to keep ingredients that you use frequently on hand that are perishable but can last days or weeks on your counter like fresh onions, garlic, tomatoes, potatoes and other root vegetables. Don’t forget to use your freezer as an extension of your pantry (and not just for ice cream). Mine is stocked with nuts and frozen vegetables. Your pantry should reflect the kinds of foods you like to eat. If you like Italian food, you should have a supply of pasta, tomatoes and Italian herbs like basil and oregano. If you like Mediterranean food, stock your pantry with grains and legumes plus spices like cumin, ginger and allspice. If are a list person or just beginning to stock a kitchen pantry, check out this List of Basic Pantry Ingredients from Basic Cooking to get yourself started.

Otherwise start shopping in your own pantry! Perhaps you want to start with this yummy but healthy ‘one pot’ recipe…

TIPS: Lentils are a wonderful addition to any meal. You can add to salads, soups or stews. Red and yellow lentils are softer and best for soups and stews. If you want the lentil to hold it’s shape, use the firmer green or black lentils. The regular brown lentils will work too but will cook faster (get soft and split), so I would add those in after 10 minutes or so. I have listed the spices as 1 or 2 teaspoons, depending on how much spice you like. The kind of broth you use will also determine how much additional salt and spice you need. I would recommend adding 1 teaspoon of the spices when you add the broth, stir to combine and taste. Then add salt and more spice to your taste.

SAVORY LENTIL AND BROWN RICE PILAF

1 Tbsn sesame oil (or olive oil)
1 medium onion, diced
4-5 cloves garlic, minced
1 cup long grained brown rice
1 cup lentils (preferably green or black firm lentils)
1-2 tsp allspice
1-2 tsp curry powder
1-2 tsp turmeric
1-2 tsp ginger powder
1/2-1 tsp black pepper
1/4 tsp cayenne pepper (or more to taste)
6 cups vegetable broth
salt to taste
2 cups frozen peas, thawed
1/2 cup pistachios, shelled (optional)
1/2 cup raisins, purple or golden (optional)

Saute onion and garlic in a heavy, wide pan until slightly soft. Add rice and stir until aromatic. Add lentils and stir to coat.

Add water and the smaller amount of spices. Taste the broth, then add salt and additional spices as needed. Cover and simmer for 20-25 minutes.

Remove from heat and let stand 5 to 10 minutes.

Stir in peas, and fluff with a fork. Top with raisins and pistachios if desired.

Savory Lentil and Brown Rice Pilaf

Servings: 6
Time: 45 minutes
Difficulty: easy
Print

Saute onion and garlic in a heavy, wide pan until slightly soft. Add rice and stir until aromatic.
Add lentils and stir to coat.
Add water and spices. Taste the broth, then add salt and additional spices as needed. Cover and simmer for 20-25 minutes. Remove from heat and let stand 5 to 10 minutes.
Stir in peas, and fluff with a fork. Top with raisins and pistachios if desired.

Meatless Monday – Pasta Puttanesca with Roasted Eggplant

by joycevandenbergporterDecember 15, 2014

Spaghetti alla puttanesca translates literally as “spaghetti of the whore” in Italian. I’m sure there are many stories as to how this dish got it’s ‘flavorful’ name and who gets the full credit for it’s creation, but I’m not going to go there. I’m only going to suggest that maybe this combination of tangy olives, salty capers, sweet tomatoes, fragrant garlic and aromatic fresh basil all whirled around in a good olive oil is so delicious that it is ‘sinful’. Puttanesca is a classic Southern Italian sauce that is very versatile. It is great on any kind of pasta, drizzled over creamy polenta, or even on toasted bread or crostini as an appetizer. I opted to add eggplant, as I just happened to have a nice fat one sitting on my counter, and I wanted to make it a little more filling as a main course. Roasting the eggplant first gives it a nice creamy texture that blends nicely with the sauce. I also fried the capers, as I had seen in a Vegetarian Times recipe, which makes them crispy and gives the dish an additional pop of flavor.

This pasta is not only delicious, it’s full of gorgeous colors and makes a pretty presentation. Best of all, it takes less than 30 minutes! I served it the other night to an assortment of non-vegetarian friends and family, who loved it and went back for more. I always take that as a sign that they weren’t just being polite – not that my family has held out on me in the past. They are my biggest fans and also my harshest critics. Not everything makes it past my ‘food screeners’ to GMD. This one, however, was a crowd favorite! With all these wonderful ingredients, it’s hard to go wrong…

TIPS: You can make a more traditional Puttanesca sauce and leave out the eggplant, if you are so inclined. I happen to love eggplant but I know not everyone is a fan. If you can’t find cherry tomatoes or other good fresh tomatoes this time of year, use a can of chopped tomatoes. If you are pressed for time, you can skip salting the eggplant before roasting. You can also skip the roasting if you are really in a hurry, and add diced eggplant in before the tomatoes. The texture will be different but should still taste pretty good. Additionally, the capers do not need to be fried if you prefer them in their original state.

PASTA PUTTANESCA WITH ROASTED EGGPLANT

1 small globe eggplant
1 Tbs. olive oil
2 Tbn. capers, drained and patted dry with paper towels
1 red onion (or 4-5 shallots), chopped
3 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups cherry tomatoes
3/4 cup fresh basil leaves
¼ cup pitted Kalamata olives
3/4 lb linguine (or other pasta)
grated parmesan (optional garnish)

Slice eggplant into 1/4 inch circles and lay in a single layer. Sprinkle with salt and let sit for about 10 minutes or until water beads up on the surface.

Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until browned on top (3-5 minutes). Turn to brown the other side. Remove from oven and let cool.

Roughly chop eggplant or slice into strips and set aside. Slice olives in half and cherry tomatoes in halves or quarters. Slice basil into julienne strips.

Heat oil in large frying pan over medium-high heat and fry capers, 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels.

Using the same pan, saute onion 3 to 5 minutes, or until translucent. Add garlic and red pepper flakes, and saute another minute.

Stir in tomatoes, and saute for 5 minutes, or until slightly soft

Remove from heat and stir in eggplant, half of basil and olives.

Cook pasta according to package directions. Scoop out a half cup of pasta water and reserve before draining pasta. Add drained pasta to pan with eggplant sauce, and toss gently to combine, adding some of the pasta water if needed.

Serve garnished with remaining basil, capers and a sprinkle of parmesan, if desired.

Pasta Puttanesca with Roasted Eggplant

Servings: 4
Time: 25 minutes
Difficulty: easy
Print

1 small globe eggplant
1 Tbs. olive oil
2 Tbs. capers, drained and patted dry with paper towels
1 red onion (or 4-5 shallots), chopped
3 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups cherry tomatoes, halved
1 cup fresh basil leaves, thinly sliced
¼ cup pitted Kalamata olives, sliced in half
3/4 lb linguine (or other pasta)
grated parmesan (optional garnish)

Slice eggplant into 1/4 inch circles and lay in a single layer. Sprinkle with salt and let sit for about 10 minutes or until water beads up on the surface.
Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until browned on top (3-5 minutes). Turn to brown the other side. Remove from oven and let cool. Roughly chop or slice into strips and set aside.
Heat oil in large frying pan over medium-high heat and fry capers, 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels.
Using the same pan, saute onion 3 to 5 minutes, or until translucent. Add garlic and red pepper flakes, and saute another minute.
Stir in tomatoes, and saute for 5 minutes, or until slightly soft
Remove from heat and stir in eggplant, half of basil and olives.
Cook pasta according to package directions. Scoop out a half cup of pasta water and reserve before draining pasta. Add drained pasta to pan with eggplant sauce, and toss gently to combine, adding some of the pasta water if needed.
Serve garnished with remaining basil, capers and a sprinkle of parmesan, if desired.

Wheatless Wednesday – Vegetarian Tom Kha Soup

by joycevandenbergporterDecember 3, 2014

Time for soup… It’s raining! Our parched flowers and trees are enjoying a much-needed drink of water but for those of us indoors, the weather is gray and gloomy. Throw in with last night’s storm which was quite a doozy, complete with lightning and thunder, also known as nature’s fireworks, and just like that, winter is here. I think the only remedy for this wet weather is a hot and spicy bowl of soup to warm us up from the inside out. Over the last couple of weeks I have travelled from warm and sunny California to unseasonably cold and rainy Virginia, on to warm and balmy Exuma and Florida, then crisp and snowy Maine before coming back to a wet and gray California. Perhaps my laptop dislikes airports and so many changes of venue because it died. I first lost my mouse but not the touch screen (thankfully) but then, in complete protest, my laptop went on strike, refusing to go on. So my last three posts (including this one) have been on borrowed computers, which means I’m back to the dark ages of figuring out how to upload photos and use my widgets so be forgiving. I’m staying put for a while and hopefully, after a visit with a computer technician, my laptop will forgive me so we can get back to work.

Last night, at the beginning of the storm, I decided to make a vegetarian Tom Kha soup, which is one of my son, Eric’s specialties. Tom Kha Gai, the most traditional of Thai soups, is made of chicken (Gai) cooked (Tom) in coconut milk which has been infused with galangal (Kha), lemongrass, and often, kaffir lime leaves. There are other versions of tom kha but these seem to be the most common; made with seafood (tom kha thale), mushrooms (tom kha het), pork (tom kha mu) and tofu (tom kha taohu). Now you’ll think of me next time you’re looking at a Thai menu. I wanted to make a vegetarian version, so I substituted mushrooms for the chicken which technically makes this soup Tom Kha Het, however, if you want a boost of protein, you can also add cubes of extra firm tofu and then you will be eating Tom Kha Taohu. This particular recipe, as are most of Eric’s recipes, is not written down anywhere and resides as memories of past soups in his head (like mother like son). So, knowing the basic ingredients, we went to work and came up with a delicious and fairly easy Tom Kha Het which is easy to adapt to what you have on hand.

TIP: I used the last of the cayenne peppers which I collected from my drenched and bedraggled garden. They were pretty waterlogged and not as spicy as I would have liked, so I added two dried bird’s eye peppers (which can be found in supermarkets in the Asian food aisle) which I crushed with my wooden spoon before adding to give it the proper kick. The galangal root, lemon grass and hot peppers are added to infuse the broth with flavor so make sure you let it simmer long enough for the flavors to develop. In slicing the galangal root and lemon grass, slice them in large pieces to make it easier for the diner to pick out, as they are very woody and not really eaten. You can also strain them out before serving but I think they add character. Only the truly fearless eat the hot peppers (unless you slice them into thin circles). If you want them hotter, slice each one down the middle but still leave intact. If you can’t find galangal substitute fresh ginger root. There is no good substitute for lemongrass but sometimes it’s available as a paste or spice. For a vegan version, omit the fish sauce. I added baby corn to add fullness to the soup but it can be omitted or substituted with any vegetable that sounds good to you. Serve with cilantro, a squeeze of fresh lime juice and Sriracha for additional kick.

VEGETARIAN TOM KHA

2 16 oz cans coconut milk
3-4 cups vegetable broth (depending on desired thickness)
1 stalk lemongrass Use only the bottom white part (about 6 inches of the stalk part) and discard the woody grass part. With a flat edge, pound and mash the lemongrass so it releases the flavor. Cut into 2 inch segments.
4-5 slices of fresh galangal or gingerroot (about a 1 inch piece)
1 yellow onion
1 red serrano or jalapeno pepper (thinly sliced) or5-6 tiny whole cayenne or other small red pepper (or dried bird’s eye peppers)
1-2 cups mushrooms (button, baby bella or cremini)
1 cup whole baby corn(optional)
1 Tbsp fish sauce (optional)
1-2 fresh limes (1 – 2 Tbsn to taste)
1 Tbsn sugar
1/2 tsp salt (more or less depending on the saltiness of the broth)
Cilantro and Sriracha (optional)

Chop the onion into large pieces and slice the galangal into thin rounds. Lightly pound the stalk of lemongrass and slice into 1 or 2 inch pieces, slicing on the diagonal to release the most flavor.

In a large soup pot, saute the onion in 1 Tablespoon olive or vegetable oil until softened. Add the galangal, lemon grass and hot peppers and saute a few more minutes.

Pour in vegetable broth and coconut milk, lime juice, sugar, salt and fish sauce, if using and let simmer for about 20 minutes to allow the flavors to absorb into the broth.
Adjust seasonings, if necessary. If it’s not spicy enough, slice open the peppers and/or add a couple of crushed dried birds eye chilis. If it’s too spicy, remove some of the peppers from the soup. You can either strain all the solids out of the soup or leave them in for added interest. Add corn and mushroom and cook another 10 minutes.

Serve with a squeeze of lime juice, chopped cilantro and sriracha sauce, if desired.

Vegetarian Tom Kha

Servings: 4-6
Time: 45minutes
Difficulty: easy
Print

Chop the onion into large pieces and slice the galangal into thin rounds. Lightly pound the stalk of lemongrass and slice into 1 or 2 inch pieces, slicing on the diagonal to release the most flavor.
In a large soup pot, saute the onion in 1 Tablespoon olive or vegetable oil until softened.
Add the galangal, lemon grass and hot peppers and saute a few more minutes.
Pour in vegetable broth and coconut milk, lime juice, sugar, salt and fish sauce, if using and let simmer for about 20 minutes to allow the flavors to absorb into the broth.
Adjust seasonings, if necessary. If it’s not spicy enough, slice open the peppers and/or add a couple of crushed dried birds eye chilis. If it’s too spicy, remove some of the peppers from the soup. You can either strain all the solids out of the soup or leave them in for added interest. Add corn and mushroom and cook another 10 minutes.
Serve with a squeeze of lime juice, chopped cilantro and sriracha sauce, if desired.

Wheatless Wednesday – Butternut Squash and Potato Soup with Crispy Fried Sage

by joycevandenbergporterNovember 5, 2014

The restorative powers of soup are legendary. Curing a cold with chicken soup is one of the original ‘old wives tales’. Regardless of the lack of science behind the power of soup to make us feel better, I am a big believer. Soup is also a great way to use up random vegetables that have seen better days but are still lurking in your refrigerator bin. Just dice them up and cook them in a pot of broth with a few herbs and spices and (unless you’re making the broth from scratch) in a surprisingly short time you are rewarded with a steaming pot of rich and flavorful soup. I had some leftover butternut squash, which I simmered with onion, garlic, potato and garbanzo beans until soft. Then I stirred in a couple of handfuls of power greens. Yum! Soup is great on it’s own but I love specialty toppings. This time I made crispy fried sage leaves which add an earthy, crispy and salty garnish that offsets the mildness of the soup.. It’s very easy. Just fry fresh sage leaves in olive oil for a few seconds, lay them on paper towels to drain and sprinkle them with coarse salt.

I have already waxed poetic about the goodness of butternut squash in my last blog post, Butternut Squash, Leek and Apple Gratin so check it out if you want to hear all the glories of this popular veggie. Today I’m going to talk about potatoes. My husband has an irrational fear of potatoes. He eats around them like a little kid avoiding peas, but I can tell he secretly wants to run screaming from the room when I serve them. Potatoes get a bum rap. There is no reason to be afraid of them. Yes, they are carbs but healthy carbs not empty ones. Potatoes are good for you and loaded with nutrition. The potatoes we have to worry about are the ones loaded with butter, sour cream and bacon! Potatoes are fat, sodium and cholesterol free, good sources of vitamin B6 and iron. One medium potato has more vitamin C than one medium tomato and more potassium than a banana. If that doesn’t convince you that potatoes ~~won’t make you fat~~ are good for you, then substitute another root vegetable like turnip, rutabaga or parsnip. Or you go even heartier by substituting a quarter to a third of a cup of wild rice to cook along with the squash.

BUTTERNUT SQUASH AND POTATO SOUP WITH FRIED SAGE

1 small onion, chopped
3 cloves garlic, minced
1-2 Tbsn olive oil
2-3 cups butternut squash, cubed
1 large (or 2 small) potato, turnip, rutabaga or parsnip (about one cup cubed)
2 cups fresh power greens like kale, spinach or chard, rinsed
1 can of garbanzo beans (or cannellini beans), rinsed and drained
1 quart vegetable broth
1 tsp fresh thyme or 1/2 teaspoon dried
salt and black pepper, to taste
pinch of turmeric (optional)
pinch of allspice (optional)
fried sage – directions below (Optional)

Sauté the onion and garlic in the olive oil large pot over medium heat about five minutes, or until the onion is translucent. Add the butternut squash, potato, beans, thyme and vegetable broth. Cover and simmer over medium-low heat for 20 to 25 minutes, or until the potatoes and squash are fork tender.

Add salt and pepper if needed. For more seasoning, add a pinch or turmeric and/or allspice (optional). Five or ten minutes before serving stir in fresh greens and let wilt, several minutes.

Serve topped with fried sage and grated parmesan, if desired.

CRISPY FRIED SAGE

1 bunch fresh sage leaves
1/4 cup olive oil
Coarse salt

Remove leaves from sage, rinse and pat dry.

Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time, depending on how many will fit in your pan uncrowded, until crisp, about 5 seconds. They should still be green and they will crisp as they cool. Transfer with a fork to paper towels and sprinkle generously with coarse salt.

Fried sage can be made ahead and will store at room temperature, layered between paper towels to prevent breaking, for 2 or 3 days.

Butternut Squash and Potato Soup with Crispy Fried Sage

Servings: 4-6
Time: 30-45 minutes
Difficulty: easy
Print

1 small onion, chopped
3 cloves garlic, minced
1-2 Tbsn olive oil
2-3 cups butternut squash, cubed
1 large (or 2 small) potato, turnip, rutabaga or parsnip (about one cup cubed)
2 cups fresh power greens like kale, spinach or chard, rinsed
1 can of garbanzo beans (or cannellini beans), rinsed and drained
1 quart vegetable broth
1 tsp fresh thyme or 1/2 teaspoon dried
pinch of turmeric (optional)
pinch of allspice (optional)
salt and black pepper, to taste
fried sage – directions below (Optional)

Sauté the onion and garlic in the olive oil large pot over medium heat about five minutes, or until the onion is translucent.
Add the butternut squash, potato, beans, thyme and vegetable broth. Cover and simmer over medium-low heat for 20 to 25 minutes, or until the potatoes and squash are fork tender. Add salt and pepper if needed. For more seasoning, add a pinch or turmeric and/or allspice (optional).
Five or ten minutes before serving stir in fresh greens and let wilt, several minutes.
Serve topped with fried sage and grated parmesan, if desired.

CRISPY FRIED SAGE

1 bunch fresh sage leaves
1/4 cup olive oil
Coarse salt

Remove leaves from sage, rinse and pat dry.
Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time, depending on how many will fit in your pan uncrowded, until crisp, about 5 seconds. They should still be green and they will crisp as they cool. Transfer with a fork to paper towels and sprinkle generously with coarse salt.
Fried sage can be made ahead and will store at room temperature, layered between paper towels to prevent breaking, for 2 or 3 days.

Wheatless Wednesday – Spicy Black Bean Soup

by joycevandenbergporterOctober 29, 2014

Hippopotamus soup? If you lived around 6000 BC that is what you could be having for dinner. How about a nice hot bowl of Spicy Black Bean Soup instead? Do you love soup? You are not alone. Soup has a huge place in history that you are probably not aware . There is a reason why you feel better after having a hot bowl of soup. Soup has always been known as the curative for any ailment of the heart, mind, soul and body… and this old Yiddish saying says it best… “Troubles are easier to take with soup than without.”

Here are some known and little-known soup facts that I found kind of interesting (Compliments of Sara Gray)!

o Americans sip over 10 BILLION bowls of soup every single year! That’s a lot of soup!

o When was the earliest evidence of our ancestors eating soup? About 6000 BC! And guess what kind of soup it was? Hippopotamus!

o So, in the late 1700s, apparently the French King was so enamored with himself that he had his royal chefs create a soup that would allow him to see his own reflection in the bowl. Sheesh! But as a result, consommé (clear broth) was born.

o Since we’re talking about the French here’s another interesting tidbit of soup lore that I had to include on this Soup Facts page. In the French Court of Louis XI, the ladies’ meals were mostly soup. Guess what the reasoning was? They were afraid that chewing would make them break out in facial wrinkles! If this were true today, it would put plastic surgeons out of business!

oThis one cracked me up! And yet, it’s a fact that intertwines fashion, eating utensils and of course, soup! Here it is: Why did thin soups became all the rage in Europe during the 17th century? The spoon was invented. (How did they eat soup before the spoon???) Why was the spoon invented? Because of the latest fashion trend: large and stiff ruffles that the men and the women of the high courts wore around their necks. (I bet that’s how clowns got their ideas for their costumes!) The design of the spoon was to accommodate wearers of those large ruffles and keep themselves from getting dripped on!

o Frank Sinatra always asked for chicken and rice soup to be available to him in his dressing rooms before he went on stage. Another famous person who loved soup was Andy Warhol. He told someone that he painted those famous soup cans because its what he had for lunch – every day for 20 years!

Black beans are the main component of this soup and they are rock stars in their own right. Black beans have an amazing protein-plus-fiber content. From a single, one-cup serving of black beans you get nearly 15 grams of fiber (the amount consumed by the average U.S. adult in one entire day of eating) and 15 grams of protein. Black beans are loaded with vitamins including molybdenum, folate, manganese, magnesium, vitamin B1 (thiamin), phosphorus and iron, all of which combine with their rich protein, fiber content to provide benefits for the digestive tract, the blood sugar regulatory system, and the cardiovascular system. Throw in some hot peppers, which not only have their share of vitamins and health benefits but they also help to boost your metabolism which can help burn more fat. The best part of this yummy soup though, is that it is creamy without adding any dairy or thickeners. The trick is to puree one third to one half of the cooked soup to provide a rich creamy texture. This is a vegan soup but it is hearty and flavorful and it’s wheat and gluten free. It is also an easy, one pot meal. So grab a spoon and be glad we no longer drink from the bowl or wear clown inspiring collars!

SPICY BLACK BEAN SOUP

2 Tbsn olive oil
1/2 onion, finely chopped
1/2 jalapeno, seeded and diced
2 cloves garlic, minced
2 tsp cumin
2 tsp chili powder
1/2 tsp cayenne (or more to taste)
3 (15-ounce) cans black beans, drained and rinsed
4 cups vegetable broth
Sliced green onions, chopped cilantro and sriracha, as toppings (optional)
Cumin Lime Yogurt/Sour Cream (Optional) Recipe Below

Saute the onions, garlic and jalapeno over medium heat until tender, about 4 minutes.

Add the black beans, cumin, chili powder, cayenne and broth and simmer for 25 minutes.

Blend one third to half of the soup, using a food processor, a blender or an immersion blender, leaving some whole beans for texture.

Return the blended beans to the soup and stir to combine. Check seasoning and add cayenne, salt and pepper to taste.

Serve with Cumin Lime Yogurt (recipe below), chopped cilantro and sliced scallions

CUMIN LIME YOGURT/SOUR CREAM:

1/2 cup yogurt, vegan yogurt or sour cream
1 teaspoon ground cumin
Zest and juice of 1/2 a lime
pinch of sugar or honey

Zest lime before cutting or squeezing. Combine all ingredients in a small bowl. Check seasonings and add more sugar, lime juice and cumin to taste. Top with more zest for fun.

Black Bean Soup

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

Cumin Lime Yogurt/Sour Cream:
1/2 cup yogurt or sour cream
1 teaspoon ground cumin
Zest and juice of 1/2 a lime
pinch of sugar or honey
salt and pepper to taste

Saute the onions, garlic and jalapeno over medium heat until tender, about 4 minutes.
Add the black beans, cumin, chili powder, cayenne and broth and simmer for 25 minutes.
Blend one third to half of the soup, using a food processor, a blender or an immersion blender, leaving some whole beans for texture.
Return the blended beans to the soup and stir to combine. Check seasoning and add cayenne, salt and pepper to taste.
Serve with Cumin Lime Yogurt (recipe below), chopped cilantro and sliced scallions

CUMIN LIME YOGURT/SOUR CREAM:

1/2 cup yogurt, vegan yogurt or sour cream
1 teaspoon ground cumin
Zest and juice of 1/2 a lime
pinch of sugar or honey

Zest lime before cutting or squeezing. Combine all ingredients in a small bowl. Check seasonings and add more sugar, lime juice and cumin to taste. Top with more zest for fun.

Meatless Monday – Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

by joycevandenbergporterOctober 20, 2014

Bacon, need I say more? There is a reason people put bacon on everything because well, it’s bacon! What if you wanted to get the look and feel of bacon but not use actual bacon? I have stumbled upon a very worthy substitute and I couldn’t be more ~~obsessed~~ excited. My husband really loves Brussels sprouts and most recipes call for bacon whose salty, crispy, fattiness is a good companion for the firm somewhat sharp taste of the Brussels sprouts. Since I no longer cook with bacon I turned to my new love and obsession, crispy shallots. I can’t say enough about these wondrous delicious rings. Usually shallots are sautéed in butter or oil to a delicate translucence and added to dishes for a subtle but lovely flavor. Shallots are completely transformed from best supporting actor to leading lady, however, when they are caramelized or crisped; sautéed on low heat in butter and oil for a half hour or so, into a delicious, crispy, savory pile of yumminess. Like I said, I’m obsessed. In my last post, Root Vegetable Tian with Goat Cheese and Crispy Shallots, I combined the shallots with olive oil,garlic and herbs and allowed them to crisp on top of the tian which was successful because it had to roast in the oven for about 45 minutes giving the shallots time to crisp. This time, however, since I am adding the shallots to the Brussels sprouts as a topping, I decided to crisp them properly. Wow! I have a feeling I will be making big batches and putting them on everything. it’s hard to think of a savory dish that they wouldn’t complement.

TIP: If you don’t have the time, or don’t want to go to the trouble, to crisp the shallots or toast the pine nuts, just sauté them together with the Brussels sprouts. It will be delicious, just not the same wow factor – same ingredients but different presentation. If you do crisp the shallots, make extra because you will want to put them on everything. Don’t be tempted to speed up the process by turning the heat up. You will end up with blackened burned bits instead of lovely golden brown crispiness. Shallots can be made ahead and stored at room temperature for several days.

SHAVED BRUSSELS SPROUTS WITH CRISPY SHALLOTS AND TOASTED PINE NUTS

1.5-2 pounds brussels sprouts
6-8 shallots, peeled and thinly sliced (about 2 cups)
2 tablespoons butter
3 tablespoons olive oil
4-5 garlic cloves, thinly sliced
1/4 cup pine nuts
2 tablespoons fresh lemon juice (optional)

Prepare crispy shallots if using. If not sauté shallots several minutes until translucent before adding the garlic and Brussels sprouts.

Toast pine nuts in a dry pan for several minutes until golden and fragrant. Remove from heat and let cool.

Thinly slice (or shave) brussels sprouts using a processor fitted with thin slicing disk or a mandolin.

Melt butter with olive oil in large pan over medium heat. Add garlic and saute 1 minute. Add brussels sprouts and sauté until tender, 7 or 8 minutes. Squeeze a bit of lemon juice on top and season with salt and pepper to taste.

Top with crispy shallots and pine nuts. Serve warm or at room temperature.

Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

Servings: 4
Time: 45 minutes
Difficulty: easy
Print

Prepare crispy shallots (recipe below) if using. If not sauté shallots several minutes until translucent before adding the garlic and Brussels sprouts.
Toast pine nuts in a dry pan for several minutes until golden and fragrant. Remove from heat and let cool.
Thinly slice (or shave) brussels sprouts using a processor fitted with thin slicing disk or a mandolin.
Melt butter with olive oil in large pan over medium heat. Add garlic and saute 1 minute. Add brussels sprouts; increase heat to medium-high and sauté until tender, 7 or 8 minutes. Squeeze a bit of lemon juice on top and season with salt and pepper to taste.
Top with crispy shallots and pine nuts. Serve warm or at room temperature.

Crispy Shallots

Servings: 4-6
Time: 40 minutes
Difficulty: easy
Print

6-8 shallots, peeled and thinly sliced (about 2 cups)
3 tablespoons unsalted butter
1/2 cup olive oil (or other good oil)

Heat the oil and butter in a saucepan over medium-low heat.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. Stir the shallots occasionally to make sure they brown evenly. Don’t be tempted to turn up the heat to speed the process. Add oil if necessary.
Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
Crispy shallots can be stored at room temperature for several days.

Meatless Monday – Creamy Cauliflower Leek Soup

by joycevandenbergporterOctober 13, 2014

Craving a bowl of luscious, creamy rib sticking soup but don’t want the extra calories or carbs? Well this is it! This yummy creation tastes like a delicious, creamy potato soup but without potatoes or cream. Cauliflower has worked so well as a healthy stand in for so many carbs like rice, potatoes and other grains that I thought to give my Old Fashioned Potato Soup recipe a cauliflower update. Pureeing some or all of the cooked cauliflower and vegetable broth into a smooth and creamy consistency makes it easy to omit the cream. You will swear its loaded with cream but it is actually vegan (unless you top it with parmesan). I loved this soup topped with a drizzle of herb oil whose sharp tang melds nicely with the creaminess of the soup and dry roasted pepitos that add a satisfying crunch. Parmesan is another yummy option that adds a salty, creamy dimension. Purists can top with salt and pepper or swirl in a pat of butter for an even creamier consistency. Yum!

I paired this yummy soup with a green salad for a completely satisfying meal. My husband, who often doesn’t feel full without some kind of meat, really enjoyed it and, best of all, wasn’t back at the refrigerator 45 minutes after dinner, which is really telling. Did you know that a head of cauliflower is actually made up of tightly clustered florets which are flowers that begin to form but are halted at bud stage. They stay white because they are protected from the sun by their leaves, otherwise they would turn green through photosynthesis. In addition to being cool science, cauliflower is a wonderful addition to our diet. It is low in calories and fat, with zero cholesterol but rich in fiber, vitamins (including B complex and C), minerals (manganese, copper, iron, calcium and potassium) and phytonutrients which are key to a healthy immune system and thought to be good cancer fighters. Cauliflower is mild in taste which makes it extremely adaptable in cooking. You could call it the chameleon of vegetables.

Check out other GMD recipes where cauliflower reigns (or fools, however you want to look at it): cauliflower ‘pizza’, ‘pasta’ and ‘rice’.

Pizza with Cauliflower Crust

Cauliflower Mac and Cheese

Tabouleh – Grain Free

CREAMY CAULIFLOWER LEEK SOUP

1 tablespoon vegetable oil
1/2 onion, chopped
1 leek
2 cloves garlic, minced
1/2 cup dry white wine
1 head cauliflower, roughly chopped
1 quart vegetable broth
1/2 tsp. salt (if needed)
2 tablespoons extra-virgin olive oil(optional)
2 tablespoons minced chives or green part of scallions(optional)
1 tablespoon finely chopped flat-leaf parsley or other fresh herbs(optional)
1/2 cup pepitos (shelled pumpkin seeds)(optional)
1/2 cup parmesan, shredded (optional)

Cut end off leek and slice in half lengthwise. Rinse under running water while fanning the sections of the leek like a deck of cards to remove any grit. Remove dark green leaves and chop white and light green parts.

Core cauliflower and chop into small florets.
In a small bowl, combine 2 Tablespoons olive oil, chives, and herbs, if using. Set aside to marinate.

Heat 1 Tablespoon olive oil in a large pot over medium-high heat. Add leeks, and onions, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.

Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.

While cauliflower is cooking, dry roast pepitos in a small pan over medium heat for several minutes, or until golden and aromatic. Let cool.

In 2 or 3 batches, puree soup in a food processor or blender until very smooth, several minutes. You can puree the whole soup for a velvety smooth texture, or, you can leave about a third of the florets for a chunkier, more ‘potato like’ consistency, (i.e. blend 2 batches and leave the last chunky). Stir together and add salt and pepper to taste.

Ladle soup into bowls, drizzle herb oil and top with pepitos and parmesan cheese, if desired. If you want an even creamier consistency, swirl in a pat of butter before serving.

Creamy Cauliflower Leek Soup

Servings: 4
Time: 45 minutes
Difficulty: easy
Print

1 tablespoon olive oil
1/2 onion, chopped
1 leek
2 cloves garlic, minced
1/2 cup dry white wine
1 head cauliflower, roughly chopped
1 quart vegetable broth
1/2 tsp. salt (if needed)
2 tablespoons olive oil(optional)
2 tablespoons minced chives or green part of scallions(optional)
1 tablespoon finely chopped flat-leaf parsley or other fresh herbs(optional)
1/2 cup pepitos (shelled pumpkin seeds)(optional)
1/2 cup parmesan, shredded (optional)

Cut end off leek and slice in half lengthwise. Rinse under running water while fanning the sections of the leek like a deck of cards to remove any grit. Remove dark green leaves and chop white and light green parts.
Core cauliflower and chop into small florets.
In a small bowl, combine 2 Tablespoons olive oil, chives, and parsley, if using. Set aside to marinate.
Heat 1 Tablespoon olive oil in a large pot over medium-high heat. Add leeks, and onions, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.
Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
While cauliflower is cooking, dry roast pepitos in a small pan over medium heat for several minutes, or until golden and aromatic. Let cool.
In 2 or 3 batches, puree soup in a food processor or blender until very smooth, several minutes. You can puree the whole soup for a velvety smooth texture, or, you can leave about a third of the florets for a chunkier, more ‘potato like’ consistency, (i.e. blend 2 batches and leave the last chunky). Stir together and add salt and pepper to taste.
Ladle soup into bowls, drizzle herb oil and top with pepitos and parmesan cheese, if desired. If you want an even creamier consistency, swirl in at of butter before serving.

Wheatless Wednesday – Roasted Maple Glazed Acorn Squash, Apples and Pecans over Rainbow Quinoa

by joycevandenbergporterOctober 1, 2014

The time when you find the perfect balance between savory with a touch of sweet… By George, this is it! Now if I could just find the same balance in my life all would be good, although we are trending in the right direction. Next week my youngest turns 20, signaling the end of thirteen years of the ‘terrible teens’ which were both better and worse than I expected. Teenagers are actually pretty wonderful, young people (most of the time), they just happen to come with loads of friends (and friends of friends) with enormous appetites, and they use a lot of towels. Alas, time marches on and we are finding our new balance, a lot of sweet and a bit of savory. Life is good…

I loved this acorn squash way more than I was expecting and I didn’t even have the urge to add cheese. This is a vegan dish that you will love and it will love you back by providing loads of healthy plant based protein, vitamins and minerals! I got the inspiration from a recipe by Edible Perspective and added more savories like ‘sweet’ onion, fresh sage, elephant garlic and whole pecans. Somehow all the flavors come together. I wouldn’t change a thing. I have always loved the shape of acorn squash. When cut into circles they remind me of cartoon flowers. This dish can also be made super casual with everything chopped and cooked jumbled together in a baking dish (I often do this). The flavors are still wonderful, but it’s less of a presentation. I really love the visual of the circles and wedges. It’s kind of like a cross between serving halved squash and a vegetable medley. The slices are certainly less of a commitment to eat than an entire half and since they are uniform in size, they take less time for that perfect cook. You can also chop the apples, onions, garlic, sage and pecans and stuff the slices for an impressive presentation, although you may need to add an egg to keep the filling together . I’m sure I will give that a whirl sometime soon, perhaps for Thanksgiving. Stay tuned!

Ingredients:
1 cup quinoa (rainbow or plain)
2 cups vegetable broth
2 medium acorn squash
2 large cloves elephant garlic (optional)
2 large sweet onions
small bunch fresh sage
2 apples
3 Tbsn olive or coconut oil
1 1/2 tablespoons pure maple syrup
1/8-1/4 teaspoon cayenne pepper (optional)
salt + pepper

Vinaigrette:

1 garlic clove, minced
1/4 cup fresh lemon juice
2 Tbsn olive oil
2-3 teaspoons pure maple syrup
1/2 teaspoon lemon zest (optional)
salt + pepper to taste

Preheat your oven to 425* F. Rinse and cook quinoa, if making, in vegetable broth according to instructions. Cover and set aside.

Cut acorn squash in half crosswise and scoop out seeds.

Slice into 1/2 inch rings

Cut elephant garlic into slices.

Cut the dried roots off the onions leaving the core intact (you want the slices to stay together). Slice into thin wedges.

Combine the oil, maple syrup and cayenne (if using) in a small bowl. Place squash, garlic and onions in a large lightly oiled baking dish and sprinkle/brush with oil misture to cover. Bake for 10 to 15 minutes. Place as many squash as possible in a single layer on the bottom of the pan for proper browning, even if you have to use two pans.
Roughly chop sage. Core and thinly slice apples. Spritz with lemon juice if not using right away to prevent browning.

Remove pan from oven. Turn vegetables. Add the apples, pecans and sage. Bake another 10 to 15 minutes or until golden. You can broil the last five minutes but watch the pecans because they can burn.

Serve over quinoa and sprinkle with vinaigrette.

Roasted Acorn Squash, Apples and Pecans over Rainbow Quinoa

Servings: 4-6
Time: 40 minutes
Difficulty: easy
Print

Ingredients:
1 cup quinoa (rainbow or plain)
2 cups vegetable broth
2 medium acorn squash
2-3 large cloves elephant garlic (optional)
2 large sweet onions
small bunch fresh sage
2 apples
3 Tbsn olive or coconut oil
1 1/2 tablespoons pure maple syrup
1/8-1/4 teaspoon cayenne pepper (optional)
salt + pepper

Vinaigrette:

1 garlic clove, minced
1/4 cup fresh lemon juice
2 Tbsn olive oil
2-3 teaspoons pure maple syrup
1/2 teaspoon lemon zest (optional)
salt + pepper to taste

Preheat your oven to 425* F. Rinse and cook quinoa, if making, in vegetable broth according to instructions. Cover and set aside.
Cut acorn squash in half crosswise and scoop out seeds.
Slice into 1/2 inch rings
Slice elephant garlic into slices.
Cut the dried roots off the onions leaving the core intact (you want the slices to stay together). Slice into thin wedges.
Combine the oil, maple syrup and cayenne (if using) in a small bowl
Place squash, garlic and onions in a large baking dish and sprinkle/brush with oil misture to cover. Place as many squash as possible in a single layer on the bottom of the pan for proper browning, even if you have to use two pans. Bake for 10 to 15 minutes.
Roughly chop sage. Core and thinly slice apples. Spritz with lemon juice if not using right away to prevent browning.
Remove pan from oven. Turn vegetables. Add the apples, pecans and sage. Bake another 10 to 15 minutes or until golden. You can broil the last five minutes but watch the pecans as they can burn.
Serve over quinoa and sprinkle with vinaigrette

goodmotherdiet

It's not what you think…

Tag Archives: Vegan

Wheatless Wednesday – Fennel Citrus Salad with Avocado and Olives

Fennel Citrus Salad with Avocado and Olives

Meatless Monday – Black Bean Chili Con Quinoa

Black Bean Chili Con Quinoa

Meatless Monday – Quinoa Salad with Artichokes, Olives and Chickpeas

Quinoa Salad with Artichokes, Olives and Chickpeas

Meatless Monday -Pasta with Fried Lemons, Kale & Chili Flakes

Pasta with Fried Lemon, Kale and Chili Flakes

Wheatless Wednesday – Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup

Roasted Winter Squash Seeds

Meatless Monday – Spicy Tofu with Sauteed Greens

Spicy Tofu with Sauteed Greens

Meatless Monday – Avocado Pesto Pasta

Avocado Pesto Pasta

Meatless Monday – Savory Lentil and Brown Rice Pilaf

Savory Lentil and Brown Rice Pilaf

Meatless Monday – Pasta Puttanesca with Roasted Eggplant

Pasta Puttanesca with Roasted Eggplant

Wheatless Wednesday – Vegetarian Tom Kha Soup

Vegetarian Tom Kha

Wheatless Wednesday – Butternut Squash and Potato Soup with Crispy Fried Sage

Butternut Squash and Potato Soup with Crispy Fried Sage

Wheatless Wednesday – Spicy Black Bean Soup

Black Bean Soup

Meatless Monday – Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

Crispy Shallots

Meatless Monday – Creamy Cauliflower Leek Soup

Creamy Cauliflower Leek Soup

Wheatless Wednesday – Roasted Maple Glazed Acorn Squash, Apples and Pecans over Rainbow Quinoa

Roasted Acorn Squash, Apples and Pecans over Rainbow Quinoa

Fennel Citrus Salad with Avocado and Olives

Share this:

Black Bean Chili Con Quinoa

Share this:

Quinoa Salad with Artichokes, Olives and Chickpeas

Share this:

Pasta with Fried Lemon, Kale and Chili Flakes

Share this:

Coconut Curry Butternut Squash Soup

Roasted Winter Squash Seeds

Share this:

Spicy Tofu with Sauteed Greens

Share this:

Avocado Pesto Pasta

Share this:

Savory Lentil and Brown Rice Pilaf

Share this:

Pasta Puttanesca with Roasted Eggplant

Share this:

Vegetarian Tom Kha

Share this:

Butternut Squash and Potato Soup with Crispy Fried Sage

Share this:

Black Bean Soup

Share this:

Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

Crispy Shallots

Share this:

Creamy Cauliflower Leek Soup

Share this:

Roasted Acorn Squash, Apples and Pecans over Rainbow Quinoa

Share this: