Analysis Of Autumn Butternut Squash
SOUPS
Autumn Butternut Squash
This delicious butternut squash soup combines other favorite fall flavors such as apples, cinnamon and nutmeg. It is a nice twist on the standard recipe.
Ingredients:
• 1 medium yellow onion (chopped finely) about 1 cup
• 1 celery (chopped finely) about ¾ cup
• 1 carrot (peeled and chopped finely) ¾ cup
• 2 Tbsp butter (try Earth Balance)
• 1 frozen bag of butternut squash cubed (thawed to room temperature)
• 1 tart Granny Green apple peeled, cored and chopped
• 3 cups of vegetable broth (no salt or at least low sodium)
• 1 cup of filtered water
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Dash of cayenne pepper
• Garnishes (fresh parsley, chives and pepitas)
Directions:
Heat a large thick-bottomed pot on medium-high …show more content…
Bring to a boil, and then lower heat, cover, and simmer for 25 minutes, until rice is cooked.
Meanwhile, in a small bowl, mix the almond milk, cornstarch, and turmeric with a fork or whisk and set aside.
When 25 minutes is up, re-stir the almond milk mixture, and add to soup. Stir well, until thickened.
Add seitan, margarine, lemon juice, and lemon zest to soup. Mix well, and test for tartness. If more tart flavor is desired, add extra lemon juice.
Add parsley, salt, and pepper to taste. Stir well.
Serve with some freshly snipped dill, if desired. This recipe will double well.
Black Lentil Chili
For those that have sensitive stomachs I created this delicious lentil chili. I found the black (beluga) lentils cook the quickest and are easier to digest then kidney beans, or even red lentils. In addition I found the black lentils are actually more nutrient dense. Enjoy this delicious hearty chili. This would be a good choice for men’s tea, or outdoor festivities.
Ingredients:
• 1 large brown onion (chopped) about 2 cups
• 1 large red bell pepper (chopped)
• 6 cloves of garlic minced
• 1 Tbsp mild chili powder
• 1 tsp ground cumin
• 1 tsp of …show more content…
Stir in the vegetable broth and tomatoes. Lock the lid in place, and bring to high pressure (switch to high pressure setting on electric PC and set timer for 10 minutes). After 10 minutes at high pressure, remove from heat or turn off and allow pressure to come down naturally for at least 10 minutes.
Use a quick release method to release the pressure and open the lid carefully. Stir and check that lentils are tender; if not, cover loosely with the lid and heat on low (“warm” setting) until they are soft. Add the vinegar, soy sauce, and salt to taste. If the chili seems too thick, add additional broth or water. Check seasonings and add extra to taste. Serve sprinkled with chopped fresh parsley or cilantro. Also you may use a scoop of vegan sour cream on top.
If you don’t have a pressure cooker, follow the first steps to brown the vegetables in a large Dutch oven or pot. Then simply cook, covered, on low until the lentils are done, adding additional water or broth if it gets too thick. Allow at least 30 minutes.
If you can’t find black beluga lentils, try using French green lentils, also known as puy lentils. (Note you may adapt this recipe to make in a large cauldron on the stove you will just have to watch that ingredients do not burn—stir regularly)
Casablanca Carrot Couscous
Autumn Butternut Squash
This delicious butternut squash soup combines other favorite fall flavors such as apples, cinnamon and nutmeg. It is a nice twist on the standard recipe.
Ingredients:
• 1 medium yellow onion (chopped finely) about 1 cup
• 1 celery (chopped finely) about ¾ cup
• 1 carrot (peeled and chopped finely) ¾ cup
• 2 Tbsp butter (try Earth Balance)
• 1 frozen bag of butternut squash cubed (thawed to room temperature)
• 1 tart Granny Green apple peeled, cored and chopped
• 3 cups of vegetable broth (no salt or at least low sodium)
• 1 cup of filtered water
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Dash of cayenne pepper
• Garnishes (fresh parsley, chives and pepitas)
Directions:
Heat a large thick-bottomed pot on medium-high …show more content…
Bring to a boil, and then lower heat, cover, and simmer for 25 minutes, until rice is cooked.
Meanwhile, in a small bowl, mix the almond milk, cornstarch, and turmeric with a fork or whisk and set aside.
When 25 minutes is up, re-stir the almond milk mixture, and add to soup. Stir well, until thickened.
Add seitan, margarine, lemon juice, and lemon zest to soup. Mix well, and test for tartness. If more tart flavor is desired, add extra lemon juice.
Add parsley, salt, and pepper to taste. Stir well.
Serve with some freshly snipped dill, if desired. This recipe will double well.
Black Lentil Chili
For those that have sensitive stomachs I created this delicious lentil chili. I found the black (beluga) lentils cook the quickest and are easier to digest then kidney beans, or even red lentils. In addition I found the black lentils are actually more nutrient dense. Enjoy this delicious hearty chili. This would be a good choice for men’s tea, or outdoor festivities.
Ingredients:
• 1 large brown onion (chopped) about 2 cups
• 1 large red bell pepper (chopped)
• 6 cloves of garlic minced
• 1 Tbsp mild chili powder
• 1 tsp ground cumin
• 1 tsp of …show more content…
Stir in the vegetable broth and tomatoes. Lock the lid in place, and bring to high pressure (switch to high pressure setting on electric PC and set timer for 10 minutes). After 10 minutes at high pressure, remove from heat or turn off and allow pressure to come down naturally for at least 10 minutes.
Use a quick release method to release the pressure and open the lid carefully. Stir and check that lentils are tender; if not, cover loosely with the lid and heat on low (“warm” setting) until they are soft. Add the vinegar, soy sauce, and salt to taste. If the chili seems too thick, add additional broth or water. Check seasonings and add extra to taste. Serve sprinkled with chopped fresh parsley or cilantro. Also you may use a scoop of vegan sour cream on top.
If you don’t have a pressure cooker, follow the first steps to brown the vegetables in a large Dutch oven or pot. Then simply cook, covered, on low until the lentils are done, adding additional water or broth if it gets too thick. Allow at least 30 minutes.
If you can’t find black beluga lentils, try using French green lentils, also known as puy lentils. (Note you may adapt this recipe to make in a large cauldron on the stove you will just have to watch that ingredients do not burn—stir regularly)
Casablanca Carrot Couscous