Barbara’s Veggie & Vegan Winter Recipes

Having been repeatedly asked for the vegetarian and vegan recipes for the dishes served in our Bistro, we are offering a medly of Cabot Shores Winter Veggie Recipes.  All the vegetables used are considered winter vegetables and should be available locally and/or from your own root cellar.  All the recipes use fresh, non-processed ingredients and produce dishes that are tasty, nutritious and healthy.  They can be modified for vegans.

Please note, all the recipes serve 4.

We encourage you to try them out and let us know how it turned out. We also encourage you to expriement with substitutions and let us know about that as well – sometimes, the best dishes result from this kind of playing around.

Have fun and enjoy!

Barbara

 

Cream of Buttercup Squash

Preheat oven to 375

Cut 1 large or 2 small buttercup squashes in half, remove seeds (save them for roasting), and cut the halves into smaller pieces

place squash pieces on baking sheets and bake until soft and brown around the edges, remove from oven and cool

In the meantime:

Dice one large onion and sautee over meditum heat in 3 T extra-virgin olive oil until translucsent – stir frequently

Add 3 minced stalks of celery and sautee until soft – keep stirring

Add 4 cloves or garlic, minced, along with a dash of cayenne, 1 t ground ginger, 1 T brown sugar – stirr frequenty – set aside

Remove the peels from the squash and process in a food processor with 1 c water (may need to do in two batches with a bit more water)

add 1 t salt, 1/2 ground pepper

add the onion-celery mix and process until smooth

Pour mixture into a pot with a thick bottom and heat slowly

Adjust salt & pepper

Just before serving, may wish to add 1/2 c cream, or 1 c coconut milk, or 3 T butter

Serve topped with a few roasted seeds (see recipe below) or diced chives – enjoy!

 

Roasted Squash Seeds

Use seeds from winter squash or pumpkin, remove extra threads of flesh and wash

Marinade for 1-6 hours in a dash of soysauce, 1-3 T extra-virgin olive oil or toasted sesame oil

Spread the seeds on an oiled baking sheet roast at 375 until golden brown

Stir and turn the seeds frequently

 

Seitan-Shiitake Stew

In a bowl, soak 1/2 c dry Shiitake mushrooms in 1-2 cups boiling water for 2-3 hours – when soft, cut into 1/8″ slices, save the soaking water!

Sautee 1 diced onion over medium heat in 3 T extra-virgin olive oil in a large heavy-bottomed skillet until transluscent, stirring frequently

Add the diced stalks of celery and sautee until soft – stir frequently

Add 4 dices cloves of garlic – stirring frequently

Add 1 t dry thyme leaves (if available, use 6 sprigs of fresh thyme instead), 1/2 t pepper – stirring frequently

Add 2 green peppers, cut into 1″ squares

Add 3 peeled & cut carrots – may need to add 1-2 T olive oil

Add 1 lb of pre-made Seitan, cut into 1/2″ pieces, coated with 2 T of flour – mix with the other ingredients

Add the Shittake along with the soaking water stirring constantly

Add 1/2 c red wine

Adjust salt & pepper

Simmer covered on very low heat, stirring occasionally, for at least 1/2 hour

Serve over qinoa or rice or mashed potatoes with Beet Dlight (see recipe below)

For variations, you can add other vegetables, such as fennel, sweet potatoes or greens;  if Seitan is not available, try extra firm tofu instead.

 

Qinoa & Chestnut-Stuffed Delicata Squash

In a large pot, cook 1 cup qinoa in 2 cups light-salted boiling water until soft – set aside to cool

Sautee 1 diced onion over medium heat in 3 T extra-virgin olive oil in a large heavy-bottomed skillet until transluscent, stirring frequently

Add the diced stalks of celery and sautee until soft – stir frequently

Add 1 apple peeled and cut into small pieces

Add 4 dices cloves of garlic – stirring frequently – when done, mix together with cooked qinoa

Add 2 T extra-vigin olive oil, 1/4 c sesame seeds and 1/2 – 1 c roasted chestnut pieces – mix well

Add 1 c shredded mozzarella 0r crumbled tofu

Add 2 T nutritional yeast or soy sauce

Cut 4 Delicata Squash in half lengthwise & remove seeds, place on baking sheet

Fill the 8 Delicata squash halves generously with the qinoa mix

Bake the stuffed suash at 350 for at least 30 minutes, or until squash is done – you may need to loosly cover with tin foil if  the stuffing turns brown before the squash is fully done

Serve with Red Cabbage Supreme and Carrot Ginger Salad (see recipe below)

For Variation you may use a different type of winter squash, substitute cashew nuts for the chestnuts, or use brown rice instead of quinoa.

 

Red Cabbage Supreme

Sautee 1 diced onion over medium heat in 2 T extra-virgin olive oil in a large heavy-bottomed skillet until transluscent, stirring frequently

Add 4 dices cloves of garlic – stirring frequently

Shred a medium sized red cabbage and add to onion mix along with another 3 T olive oil – continue sauteeing while frequently stirring for 5 minutes

Add 1/2 c Balsamic vinegar, 1 t salt, 1/2 t pepper; may need to add 1/2 c water as well

Simmer covered on low heat until cabbage is almost soft

adjust salt & pepper, serve immediately as a side dish

 

Grated Carrot-Ginger Salad

Peel 12 carrots

Shred carrots and place into a bowl

Add 1/4 c lemon juice and mix well

Dressing:

Mix  1/2 c orange juice with 4 T maple syrup or Agave syrup, 1 t grated peeled ginger, 3 cloves minced or crushed garlic,  1/2 t salt, 1/4 t pepper & 1/4 c extra-virgin olive oil

Add dressing to shredded carrots

Serve at room temperature

 

Beet Delight

Cook 2 lbs unpeeled beets until just about soft

drain, set aside and allow to cool a bit

Wearing gloves to avoid staining your hands, peel the beets, cut them in half and further cut them into 1/4″ slice

Cut  1 small red onion into very thin slivers and add to beets

Cut 1 fresh pear into small pieces and add to beets

Dressing:

Mix together t T toasted sesame oil, 1/4 olive oil, 1/4 c balsamic vinegar, 1 t salt, 1/4 t pepper, 2 t honey – add dressing to beet mixture just before serving. Sprinkle withe 1/4 c roasted squash seeds. Serve at room temperature.

 

Stewed Pears with Almond Tapioca

Peel and quarter 2 pears

Simmer in 1/2 c water with 3 T sugar, covered, for 2 minutes – when done, drain (keep juice) and place 2 segments of pear into 4 small bowls

Soak 1 c quick-cook tapioca pearls in 4 c almond milk for 15 minutes

Cook tapioca-almond milk mixture over medium heat, stirring constantly, until tapioca pearls turn clear

Add 1/2 sucanat sugar (sucanat is dehydrated sugar cane juice) and stir into mixture

Add a dash of salt and 1 t almond extract – stir well

Serve hot over stewed pears

 

 

 

 

 

 

 

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