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Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Serves 6

  • pound butternut squash, cubed
  • pound brussel sprouts, halved
  • medium gala apple, cut into a 1/2 inch dice
  • shallots, thinly sliced
  • tablespoons olive oil, divided into 2 tbsp and 1 tbsp
  • cup onion, diced
  • 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)
  • teaspoons  Gryffon Ridge Rosemary, chopped
  • teaspoon  Gryffon Ridge Thyme
  • 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
  1. 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.
  2. 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.
  3. 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. Recipe from Food52 and picture via Food52 site.


Vegan Pumpkin Pie

 

Ingredients

Crust:
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

Filling:
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

Directions
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




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