.Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples
- 1 pound butternut squash, cubed
- 1 pound brussel sprouts, halved
- 1 medium gala apple, cut into a 1/2 inch dice
- 2 shallots, thinly sliced
- 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
- 1 cup onion, diced
- 1 cup celery, diced
- 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
- 1 1/2 cups vegetable broth (plus extra as needed)
- 2 teaspoons Gryffon Ridge Rosemary, chopped
- 1 teaspoon Gryffon Ridge Thyme
- 1 teaspoon Gryffon Ridge Sage Leaf
- 1/3 cup dried cranberries
- 1/3 cup pecans or walnuts
- Maine Sea salt and Gryffon Ridge Black Pepper to taste
- Heat oven to 400 degrees. Toss the squash, brussel sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
- Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
- Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.
Vegan Pumpkin Pie
1 1/2 cups all-purpose flour, plus more for rolling
1 tablespoon evaporated cane sugar
1 tablespoon white vinegar
Maine Sea Salt – Fine
1/2 cup unrefined virgin or extra-virgin coconut oil (packed)
4 to 6 tablespoons ice water
One 15-ounce can pure pumpkin puree
8 ounces silken tofu
2/3 cup evaporated cane sugar
2 tablespoons cornstarch
2 1/2 teaspoon Gryffon Ridge Pumpkin Pie Spice
1/2 teaspoon pure vanilla extract
Maine Sea Salt – Fine
For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.
Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.
Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegan-pumpkin-pie.html?oc=linkback
Coriander & Mint Chutney
Makes about 1 1/2 Cups
2 1/2 Cups Fresh Cilantro
1/2 cup Fresh Mint leaves
1/2 Small onion, coarsely chopped
8 Cloves Garlic
1” cube of Fresh Ginger, peeled and chopped
2 Green Chile Peppers (the small, hot ones)
1/4 Cup Lemon juice (fresh)
2-3 Tbsp. Water
1 Tsp. Cumin seeds
Sea Salt to taste
Blend or puree all ingredients above to a smooth consistency in either a food processor or blender. Store in an airtight container in your refrigerator for up to a week, or freeze and use as needed.
Gujarati Dal Curry
This is a hot, yet sweet curry that comes from northwestern India. Very hard to resist on a cool day.
1/2 Cup Moong Dal (Split Green Lentils)
1/2 Cup Chana Dal (Split Yellow Peas)
2 Tbsp. Ghee or Peanut Oil
1 Tsp. Black or Yellow Mustard Seeds
2 Tsp. Cumin Seeds
1 1/2 Tsp. Sea Salt
1 Tsp. Cayenne (Adjust to taste)
1/2 Tsp. Asafoetida
1/2 Tsp. Turmeric
1 Can Diced Tomatoes (14.5 Oz.)
1/4 Cup Jaggery or Brown Sugar
1/4 Cup Minced Fresh Cilantro
10-12 Curry Leaves (Fresh if possible)
Rinse the dal in a medium sized pan until the water remains relatively clear and then drain. Add 3 cups of water to the pan and bring to a boil uncovered, over medium-high heat. Skim off and discard any foam that forms. Reduce the heat to low, cover the pan, and simmer until the dal is tender, about 35 minutes.
While the dal is cooking, heat the ghee in a small skillet. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping. Remove the skillet from the heat and add the cumin seeds, sea salt, cayenne, asafoetida, and turmeric. Stir briefly then add the tomatoes with their juice, the jaggery, cilantro, and curry leaves. Return the skillet to medium-high heat and simmer uncovered about 5 minutes.
When the dal has cooked coarsely mash the lentils and some of the split peas with a spoon. Stir in the sauce, cover the pan, and reduce the heat to medium. Simmer, stirring occasionally for about 5 minutes, until the seasonings blend with the dal.
Enjoy with Basmati rice, Nan, or other soft breads.
Adapted from the kitchen of Nancy Ashley
1 Tbsp. Canola Oil
2 Tbsp. Panch Phoran
1 lb. fresh (or frozen) Cranberries ~ Chop 1 cup
1/8 Cup Fresh Ginger Root ~ Grated
1/8 Cup Crystallized Ginger ~ Chopped
1/2 Cup Brown Sugar
1 Garlic clove ~ Minced
1/2 Tsp. Cayenne (Optional)
Sea Salt ~ To Taste
Heat the oil in a heavy pan over medium heat. When it is hot add the Panch Phoran and cook until the seeds begin to pop. Add the remainder of the ingredients, stir to blend and reduce heat to low. Cover and cook on low heat for about 10-15 minutes, stirring occasionally to break up the berries. When the consistency is near that of jam, remove from heat and correct seasoning. Allow to cool and enjoy.
Makes 3 – 4 Cups
1 Large Napa cabbage (about 2 pounds)
2 Tbsp. Coarse Salt (Kosher Salt is a good choice)
1/3 Cup White Rice Vinegar (Not Seasoned)
2 Tbsp. Fish Sauce
2 Tbsp. Minced garlic
1/2-4 Tsp. Cayenne (Depending on how hot you want your kimchi)
4 Tbsp. Korean Chile Pepper
1/2 tablespoon Minced Fresh Ginger
4 Scallions, sliced in 2-inch pieces, including the green part
Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.Cut the cabbage into 2-inch pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a non-reactive colander. Set a plate on top then weigh it down with something heavy for 24 hours over a bowl or in your sink. Mix together the vinegar, fish sauce, garlic, chili powder, cayenne, and ginger in a large, non-reactive bowl. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade, adding the scallions, and blend well to ensure everything is well coated. Pack into a jar, cover tightly, and let stand at room temperature for 48 hours, and then chill for 3-4 days before serving.
Cucumber & Tomato Chaat Salad
An ideal accompaniment to curry dishes, it also pairs well with roast poultry, barbecued pork, and grilled beef.
1 Medium Cucumber
1 Large Tomato
1/2 Small Red Onion
1 Tbsp. Cilantro ~ Minced
1/2 Tsp. Fresh Ginger ~ Minced
1/8 Tsp. Cumin Seed – Lightly toasted
Juice of 1/2 Lime
1 1/2 Tsp. Chaat Masala
Freshly Ground Black Pepper
If the cucumber is waxed, peel before using. Slice the cucumber into quarters lengthwise, and then cut across the quarters into 1/4-inch pieces. Dice the tomato. Chop the red onion. Combine the cucumber, tomato, red onion, cilantro, ginger, and cumin seeds. At this point the salad may be covered and chilled for up to two hours until ready to serve. About five minutes before serving, toss the salad with the Chaat Masala and lime juice, season to taste with sea salt and black pepper and serve.
If your red onion is a hot one, try grilling it for several minutes until it begins to blacken. Allow it to cool and then add to the salad. Grilling will sweeten it a bit.
Hummus is an excellent medium for subtle flavors. This version showcases Ras el Hanout but you may substitute the spices of your choice.
2 Cans Garbanzo Beans/Chick Peas (15 oz. each)
5 Tbsp. Tahini (Sesame Paste)
1/4 Cup Olive Oil
1 1/2 Tsp. Ras el Hanout
1 Large Garlic Clove ~ Minced
1/2 Lemon ~ Juice and Zest Only
1/4 Tsp. Smoked Sea Salt
1/4 Tsp. Freshly Ground Black Pepper
Rinse Garbanzo beans in colander under cold water removing any of the “skins” that come off. Drain and place in food processor or blender. Add the Tahini, Garlic, Olive Oil, and Lemon Juice and Zest. Pulse until mixture starts to bind together. Add Ras el Hanout, Salt, and Pepper. With processor running, add water in a thin stream until mixture appears creamy. You can see this happen. Stop processor and use a spatula to scrape down the sides and ensure that all ingredients are well mixed. Run processor for about 1 minute to complete blending. Place in serving bowl, cover, and let rest for at least 2 hours for flavors to develop. Allow to reach room temperature before serving. Prior to serving, pour thin drizzle of Extra-Virgin Olive Oil over the Hummus. Serve with pita bread. Properly made Hummus should barely cling to a spoon.
Tunisian Vegetable Stew
3 Tbsp. Olive Oil
2 Large Onions – Cut into Small Wedges
3 Garlic Cloves – Sliced
2-3 Tsp. Harissa
1/2 Tsp. Paprika
1 Tsp. Ground Cumin
1/2 Tsp. Ground Ginger
1 Stick Cinnamon ~ 2.75”
Freshly Ground Black Pepper
1 Orange ~ Zest and Juice
4 Carrots ~ Cut into Matchsticks
1 lb. Okra ~ Cut into 1 inch slices unless small
1 lb. Winter Squash (Hubbard, Butternut, etc.) ~ Cubed
1 lb. Rutabaga or Turnip ~ Cubed
2 15 oz. Cans Diced Tomatoes or Fresh
2 15 oz. Cans Chickpeas ~ Drained
32 oz Vegetable stock
3 Tbsp. Tomato Puree
4 Tbsp. Honey
8 oz. Prunes ~ Halved
2 Tbsp. Fresh Cilantro ~ Chopped
Heat the Oil in a large pot and sauté the Onions over a medium heat until they soften and are beginning to develop color. Add the Garlic, Paprika, Cumin, Ginger, and Cinnamon stick and cook for another 2 minutes stirring constantly. Add the Orange zest and juice, Harissa, Carrots, Okra, Squash, Turnips, Tomatoes, Stock, and tomato puree. Bring to boil, reduce heat and simmer uncovered for 25 minutes. Add Honey,Chickpeas and Prunes. Simmer for additional 15 minutes. Remove Cinnamon stick and add Cilantro. Correct seasoning with Salt and Pepper. Serve with Cous-Cous, Flat breads, and additional Harissa.
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