Ingredients:
- Earth Balance (T)
- Olive oil (2t)
- Large Spaghetti Squash
- Stewed Tomatoes (approx 4 with liquid) diced
- Button Mushrooms (5 or so) sliced
- Capers (t)
- Marinated Artichoke Hearts (2 oz) loosely chop
- Matzo Meal (to sprinkle)
- Pearl Onion (3) diced
- Garlic (2cloves) minced
- Herbs De Province (t)
- Sea Salt to taste
- Cracked Black Pepper to taste
Set oven at 350. Slice the squash down the center and deseed. Oil a baking pan and add a little water. Rub olive oil along outside and inside of squash then poke with holes using a fork. Dollop Earth Balance onto squash and then season with salt and pepper. Bake for 1 hr.
Meanwhile, in a bowl mix the chopped tomatoes, sliced mushrooms, capers, artichokes, onion, garlic, herbs de province, salt and pepper. When squash is done take out of the oven and fill with the mixture. Sprinkle Matzo meal on top and put back in the oven for an additional 30 - 40 min.
Yum
Saturday, October 2, 2010
Monday, September 20, 2010
Easy Mushroom Burritos
These are one of my husband and I's absolute favorites. It is super easy, and super accommodating. I have offered a staple recipe, but feel free to experiment and then share the results!
Ingredients:
- Veggie oil (canola, safflower, or olive), 2 Tb spoonsish
- 1 small - med onion (red, yellow, or white whatever you prefer or have available)
- chili powder, 1 t
- garlic granules 1/2 t
- Braggs Liquid Aminos (it is like soy sauce)
- 6-10 oz baby bella, or button mushrooms
- 1/4 Orange or Yellow bell pepper
- 1/4 Green bell pepper
- one jalapeno if you like a little heat (remember a lot of the heat is in the seeds)
In a cast iron skillet heat up some veggie oil (approx 2 Tb spoons), add in the minced onions and the chili powder, garlic granules, and Braggs and cook on medium until onions start to brown a bit. Add sliced mushrooms and allow to saute and absorb flavor. I usually leave then on for at least 20 minutes. Mix in sliced bell peppers and jalapeno and cook for another 5-15 minutes depending on how soft you like them.
Other suggestions for mixture: Add beans of choice for extra protein. I usually do about 8 - 10 oz. If you choose to do this add the precooked beans in after the mushrooms have softened and before the bell peppers. I have also thrown in sliced summer squash when it is seasonal. It is nice to make a little side of rice too to throw into the burrito with the beans to make a complete protein.
Serve in flour tortilla with sliced lettuce, tofu sour cream, salsa, guacamole in separate little bowls on the side for individual liking.
We have these at least 2x a month : )
Enjoy!!!
Ingredients:
- Veggie oil (canola, safflower, or olive), 2 Tb spoonsish
- 1 small - med onion (red, yellow, or white whatever you prefer or have available)
- chili powder, 1 t
- garlic granules 1/2 t
- Braggs Liquid Aminos (it is like soy sauce)
- 6-10 oz baby bella, or button mushrooms
- 1/4 Orange or Yellow bell pepper
- 1/4 Green bell pepper
- one jalapeno if you like a little heat (remember a lot of the heat is in the seeds)
In a cast iron skillet heat up some veggie oil (approx 2 Tb spoons), add in the minced onions and the chili powder, garlic granules, and Braggs and cook on medium until onions start to brown a bit. Add sliced mushrooms and allow to saute and absorb flavor. I usually leave then on for at least 20 minutes. Mix in sliced bell peppers and jalapeno and cook for another 5-15 minutes depending on how soft you like them.
Other suggestions for mixture: Add beans of choice for extra protein. I usually do about 8 - 10 oz. If you choose to do this add the precooked beans in after the mushrooms have softened and before the bell peppers. I have also thrown in sliced summer squash when it is seasonal. It is nice to make a little side of rice too to throw into the burrito with the beans to make a complete protein.
Serve in flour tortilla with sliced lettuce, tofu sour cream, salsa, guacamole in separate little bowls on the side for individual liking.
We have these at least 2x a month : )
Enjoy!!!
Sunday, September 19, 2010
Coconut Butternut Squash Soup
One of my favorite fall/winter squashes is butternut. I love making creamy soup with it, this is a recipe that has evolved over the past 3 years or so and I think it is just right now! I am not good with measurements and soups are forgiving, so don't stress and just cook to your taste.
Ingredients:
- One large or 2 medium Butternuts
- Olive oil (couple tablespoons)
- one medium yellow onion
- minced ginger (about a tablespoon)
- 2-3 cloves minced garlic
- Two cups water or veggie stock
- Coconut Milk (one 12oz can)
- Nutmeg (1/2 teaspoon or to taste)
- few sprigs sage loosely chopped
- Sea Salt to taste
- chopped chives and several sprigs fresh thyme for garnish
Directions:
Set the oven to 350. Cut Butternut(s) in half and seed. (You can save the seeds for later if want). Spread some olive oil over the baking sheet and the squash including the outside skin, then poke the flesh with holes using a fork, this will all help the squash cook faster. I used to peel and chop the squash into cubes then boil it down and mash it, but my sister suggested the above way and I gotta say it is a hell of a lot easier :)
- this usually takes about 30 - 40 minutes, but if the edges are still tough stick it back in until you can scrape out as much flesh as possible.
Meanwhile in a sauce pan saute chopped onion with some olive oil (enough to coat the bottom of pot and to coat onion). Add in chopped ginger and garlic. Simmer until soft. Add veggie stock/water and bring to boil. Add the squash flesh. Let cook for a bit, until most of the liquid is evaporated, then bring temp down to medium and mash the squash. (You could also blend it with a hand blender if you have one). Add the coconut milk, sage, nutmeg and simmer for 20 minutes or so to bring out the aromas.
Add salt to taste and top with garnish if wish. If you really like nutmeg like me add some on top with the garnish.
Enjoy!!!
Ingredients:
- One large or 2 medium Butternuts
- Olive oil (couple tablespoons)
- one medium yellow onion
- minced ginger (about a tablespoon)
- 2-3 cloves minced garlic
- Two cups water or veggie stock
- Coconut Milk (one 12oz can)
- Nutmeg (1/2 teaspoon or to taste)
- few sprigs sage loosely chopped
- Sea Salt to taste
- chopped chives and several sprigs fresh thyme for garnish
Directions:
Set the oven to 350. Cut Butternut(s) in half and seed. (You can save the seeds for later if want). Spread some olive oil over the baking sheet and the squash including the outside skin, then poke the flesh with holes using a fork, this will all help the squash cook faster. I used to peel and chop the squash into cubes then boil it down and mash it, but my sister suggested the above way and I gotta say it is a hell of a lot easier :)
- this usually takes about 30 - 40 minutes, but if the edges are still tough stick it back in until you can scrape out as much flesh as possible.
Meanwhile in a sauce pan saute chopped onion with some olive oil (enough to coat the bottom of pot and to coat onion). Add in chopped ginger and garlic. Simmer until soft. Add veggie stock/water and bring to boil. Add the squash flesh. Let cook for a bit, until most of the liquid is evaporated, then bring temp down to medium and mash the squash. (You could also blend it with a hand blender if you have one). Add the coconut milk, sage, nutmeg and simmer for 20 minutes or so to bring out the aromas.
Add salt to taste and top with garnish if wish. If you really like nutmeg like me add some on top with the garnish.
Enjoy!!!
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