Tag Archives: squash

Vegan Winter Squash Soup with Apples and Ginger

IMG_11471 large winter squash; halved and seeds removed (I used buttercup)
4 Tablespoons coconut oil
1 onion; chopped
3/4 teaspoon sea salt
2 carrots; chopped
2 celery stalks; chopped
1 inch piece of fresh ginger; peeled and minced
1 small clove garlic; crushed
1/2 teaspoon ground coriander
1/4 teaspoon turmeric powder
1/8-1/4 teaspoon fresh ground black pepper
2 apples; cored and cut into 1 inch chunks
5 cups water (add more for consistency)
salt and pepper to taste
ground nutmeg to garnish
ground cinnamon to garnish

Preheat oven to 375° F. Oil a baking sheet/pan. Prepare winter squash, place cut side down on the prepared baking sheet and bake till soft, about 45 minutes. Test for tenderness by pressing with a sturdy wooden spoon, when it gives the squash is done. When the baked squash has cooled enough to handle scrape out the squash from the skins with a spoon.

Preheat a large soup pot over medium-low heat. Add coconut oil and onion, sprinkle with salt and saute with lid on for 2 minutes, stirring occasionally and adding water, 1 tablespoon at a time if necessary to prevent burning. Add carrots and celery, stir and continue to saute an additional 2 minutes. Add garlic and ginger and saute an additional minute then add spices and 1/2 cup water, stir and simmer for 5 minutes. Add apples, baked squash and enough water to cover all the vegetables with 2 inches of water. Bring to a boil, reduce heat to simmer and cook for 30 minutes.

Puree the ingredients with a handheld immersion blender OR allow to cool, puree in countertop blender, return to pot and reheat. Add more water as needed for the consistency and salt and pepper to taste. Garnish with nutmeg and cinnamon if desired.

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Detox Dinner

My son and fiancé are following Jennifer Schonborn‘s detox diet this week. This meal aligns with her guidelines so when they joined us for dinner we could all enjoy.
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We started the meal with CREAM OF BUTTERNUT SQUASH SOUP (prepared with extra virgin olive oil) and then on to the main meal.

ARUGULA, BEET AND SUNFLOWER SEED SALAD
1 5 oz package arugula
4-5 beets
raw sunflower seeds for sprinkling

Cut off stems and the thin root tail and scrub the beets. Place in a medium sized pot, fill with enough water to cover and sprinkle with sea salt. Bring to a boil, reduce heat to simmer over medium low to medium heat. Simmer with lid on for 20 to 40 minutes until the beets are tender. Test with a toothpick, if it inserts easily they are done. Remove from heat, pour off hot water and pour cold water into the pot and let sit 10 minutes to cool. Repeat until the beets are cool enough to handle. The skin will slide right off with a little bit of pressure. Remove skins, slice in half and slice to 1/4 inch thickness. Chill the beets completely in the refrigerator. Assemble the salads just before serving; place beets on a bed of arugula, sprinkle with sunflower seeds and drizzle with lemon garlic dressing.

LEMON AND GARLIC DRESSING
3 cloves garlic; crushed
1/4 teaspoon sea salt
pinch black pepper
1/4 cup fresh pressed lemon juice
3/4 cup extra virgin olive oil

Combine ingredients in a glass jar, tighten the lid and shake. Serve with a spoon or mini-ladle.

BLACK (aka forbidden) RICE
1 cup black rice; soak 1-8 hours and rinse
1 1/2 cups water

Bring rice and water to a boil, reduce heat to medium low and simmer for 15 minutes then reduce heat to low and continue to simmer 5 minutes or until all of the water is absorbed. Check by tipping the pot sideways carefully to see if any water remains.

GREEN GARLIC AND GINGER SAUCE
1 clove garlic; coarsely chopped
1 inch piece fresh ginger; coarsely chopped
3/4 cup fresh parsley; coarsely chopped
1/4 teaspoon sea salt
pinch black pepper
2 Tablespoons lemon juice
1/4 cup extra virgin olive oil

Combine garlic, ginger, parsley, sea salt and pepper in food processor. Process until finely ground, scraping down the sides as needed. Add the lemon juice and olive oil and process until smooth, scraping down sides as needed.

BROILED SALMON
2 lbs wild (Alaskan) salmon
sea salt and fresh ground black pepper to taste

Place the salmon on a lightly oiled broiling pan and sprinkle with salt and pepper. Turn Broiler on high and place salmon under flame for 10 minutes.

Vegetarian Urad Chili Stuffed Delicata Squash

DSC_00051 cup whole urad; soaked in water for at least 4 hours but up to 10

2 delicata squash
olive oil for pan

2 Tablespoons extra virgin olive oil
1 small onion; diced
1 small green pepper; diced
1/2 stalk celery;  diced
1 clove garlic; crushed
2 fresh tomatoes; cubed
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chili paste
1 clove garlic; crushed

cheddar cheese to top; optional

Begin by soaking the whole urad in water for at least 4 hours but up to 10.
Preheat oven to 375.
Rinse and strain urad, place in a pot, cover with 4 cups of water, bring to a boil, reduce heat to simmer and cook till soft (45 minutes to 1 hour).
Rinse delicata squash, cut in half  lengthwise (stem to blossom end), scoop out the seeds with a spoon and discard and place halves on an oiled baking sheet/dish cut sides down. Bake in the preheated oven until soft and golden on the inside (45 minutes to 1 hour). Remove from oven.
While the urad is cooking and the squash is baking; preheat a wide skillet that has a lid over medium heat. Saute onion, pepper and celery in olive oil for a few minutes. Add the remaining ingredients, stir, cover and bring to a simmer under a lid. Stir, reduce heat to a low simmer and cook with the lid on for 10 minutes stirring occasionally. The mixture should be a thick stewy consistency. If it has a lot of moisture, remove the lid and continue to simmer and stir until some of the water has reduced. Turn off heat and reserve until the urad is done.
Strain and rinse the urad, add the urad to the “chili stew” and mix well.
Flip the baked delicata squash halves onto their “backs” and mound each one with the urad chili and top with cheddar cheese if desired.
Return to oven and bake 10-15 more minutes until the meal is hot (and the cheese if using has melted).
Served here cut in half with a side of fresh baby greens.
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Gluten Free Pizza Option

DSC_0017Pattypan Squash Pizza
Slice pattypan squash to 1/4 inch thick rounds. Fry in lightly olive oiled pan on both sides over medium heat till some areas begin to get golden. Transfer to a baking sheet/pan. Top as you wish. I used the same as the regular focaccia style pizza I was making; marinated sun dried tomatoes, onion and feta cheese. When the pizza comes out of the oven bake the pattypan squash pizza for 5-10 minutes just to heat.

Spaghetti Squash with Moong Dal Marinara Sauce

I purchased a spaghetti squash at last week’s farmers market. Coincidentally, my daughter called from college about the week’s produce from the CSA share she purchased with her housemates. How wonderful that a farm near her college offers a discounted CSA for students that only get to enjoy part of the season! She asked how I make “the spaghetti squash with the marinara with lentils to make it healthier” inspiring me to make that dish for my husband and myself.
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1 cup moong dal (or any small lentil)
water

1 spaghetti squash
extra virgin olive oil

1/2-1 onion; minced
2 Tablespoons extra virgin olive oil
12 cups fresh tomatoes; chopped OR 3-4 cups boxed/canned crushed tomatoes
1/2-1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 Tablespoon dried basil (I used my own from the garden)
1 Tablespoon dried oregano
3 cloves garlic; crushed

optional topping- grated pecorino Romano or parmesan cheese
optional sides- salad, bread

Start by soaking 1 cup of moong dal in 4 cups of water during the work/school day. Any lentil will do but pictured here is the dish made with moong dal (I purchased the Deep brand from a local Asian market). Moon dal is high in protein making it great for vegans/vegetarians; 24 g per serving.

Preheat the oven to 400.

Meanwhile, wash the spaghetti squash, cut in half lengthwise, scoop out the seeds with a spoon and place cut side down on an oiled baking sheet.

Drain and rinse the moong dal/lentils and allow to drain in a sieve. Place soaked and rinsed moong dal (or lentil) into a medium sized pot and add 4 cups water and bring to a boil. Reduce heat and simmer until tender, 20-30 minutes depending on the dal/lentil.

Place the prepared squash into the preheated oven and bake until tender when pushed with the back of a wooden spoon, about 30 minutes.

Preheat a wide bottomed stock pot over medium heat and chop the onions. Add olive oil and onions and saute under cover until tender, about 5 minutes. Meanwhile chop the tomatoes then add to the sauted onions, put the cover on, bring to a boil, boil for 5 minutes until the tomatoes begin to break up then remove the cover and allow to reduce (cooking so the steam reduces the amount of water from the fresh tomatoes) for about 30 minutes (if using boxed/canned tomatoes skip the reduction step).

Drain the cooked moong dal (or lentil) well in a sieve and set aside.

Add the salt, pepper, basil, oregano and garlic to the tomatoes and stir. Continue to simmer for another 10 minutes.

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When the spaghetti squash has cooled enough to handle (I usually use an oven mitt that is easy to launder) hold it in a bowl and using a fork scrape out the baked squash flesh- it will come out in “spaghetti” strips. Set the bowl of spaghetti squash aside.

Add the drained moong dal (or lentil) to the marinara sauce, stir and bring to a simmer again then remove from the heat and serve over the spaghetti squash.

We ate ours topped with grated pecorino Romano cheese and had a salad on the side. If it wasn’t a school night I would have loved a glass of red wine…