FUSF Green

Creamy Butternut Squash and Pasta

Found at www.WholeFoods.com

 

Serves 8

Coconut milk is the unexpected, rich and delicious ingredient in this creamy casserole main dish. Substitute pecans for the walnuts, if desired.

Ingredients

2 tablespoons olive oil
1 large yellow onion, thinly sliced
1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 (15-ounce) can coconut milk
Salt and pepper to taste
1 tablespoon chopped sage
¾ pound dried elbow macaroni
½ cup chopped toasted walnuts
½ cup bread crumbs

Method

Preheat oven to 350°F. Lightly oil a 9- x 13-inch casserole dish; set aside.

Heat oil in a medium pot over medium heat. Add onions and cook, stirring often, until softened, 5 to 7 minutes. Add squash, coconut milk, salt and pepper and bring to a boil. Cover, reduce heat to medium low and simmer until squash is tender, about 20 minutes. Stir in sage and simmer 1 minute more. (This part can be made ahead, up to 1 day in advance.)

Meanwhile, bring a large pot of salted water to a boil. Add macaroni and cook until tender but still firm, about 8 minutes. Rinse in cold water, drain well and transfer to a large bowl. Transfer squash mixture to bowl with macaroni. Add walnuts, salt and pepper and toss to combine. Transfer to prepared dish and top with bread crumbs. Bake until just golden brown and hot throughout, about 30 minutes.

Pumpkin Chocolate Chip Cookies

Makes About 4 Dozen

1 C brown sugar
1 C white sugar
1 C shortening, butter or oil
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
1 tsp baking powder
3 C flour
2 C ( 15oz can) pumpkin

½ C vegan chocolate chips

In a large bowl, cream sugars and oil. Mix dry ingredients in a separate bowl. Add dry ingredients to sugar/oil mixture and then add pumpkin and chocolate chips (I had to mix with my hands). Drop by tablespoons onto a greased or non-stick cookie sheet (flatten to cook better- they keep their shape). Bake at 400° for 15 minutes. Let cookies cool.

Mediterranean Lentil Soup

2 tablespoons extra-virgin olive oil

3 medium carrots, diced

3 stalks celery, diced

1 lg. red onion, diced

4 cloves garlic, minced

2 tablespoons Italian seasoning (see below)

2 cups lentils, washed

11 cups water

1/2 cup tamari

2 cups tomato sauce

pepper to taste

1. In 6-quart stockpot, saute the onions, carrots, celery, garlic, and seasoning in the oil over medium heat for 5 minutes.

2. Add rinsed lentils and 8 cups of the water and cook until lentils soften, approximately 20 minutes. Add the remaining 3 cups of water and cook for an additional 15 minutes.

3. Add tamari and tomato sauce and cook for 10 minutes more. Season with pepper.

Italian Seasoning

2 teaspoons each of dried basil, dried marjoram, and dried oregano, plus 1 teaspoon of dried sage.

This recipe is a variation of the soup found in You Won’t Believe It’s Vegan!, by Lacey Sher and Gail Doherty.

Eggplant Parmesan

1 large eggplant, sliced 1/4 inch thick
2 pieces of whole grain bread, toasted and made into breadcrumbs
2-3 tbsp. soy parmesan (or ground almonds)
fresh basil leaves, chopped or torn
olive oil spray

Tomato Sauce:

1 medium onion, chopped
3 cloves garlic, minced or pressed
1 16-ounce can diced tomatoes
1 tsp. oregano
1/2 tsp. basil
1/2 cup vegetable broth
2 tbsp. tomato paste
salt and pepper to taste

"Cheese" Sauce:

1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch

Salt the eggplant slices and put them in a colander to drain.

Prepare the tomato sauce by sautéing the onion in a non-stick saucepan until it becomes translucent (you may use a little water if you like). Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes.

Prepare the cheese sauce: Place all ingredients in a blender and blend until completely smooth. Blend again right before using to make sure that the ingredients haven't separated.

Rinse the eggplant slices and pat them dry with paper towels. Spray a baking sheet lightly with olive oil and place the slices on it (you may have to do this in two batches). Spray the tops lightly and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes.

Assemble the casserole: Preheat the oven to 350. Spray or wipe an 8x8-inch non-metal baking dish with a small bit of olive oil. Place half of the eggplant slices on the bottom of the dish, edges overlapping. Sprinkle with half the breadcrumbs. Spoon half the tomato sauce and pour half the cheese sauce over the breadcrumbs and sprinkle lightly with soy parmesan. Repeat the process with the remaining ingredients (reserving some bread crumbs for on top, as mentioned above). Bake uncovered for about 20 minutes, until slightly browned on top. Sprinkle with fresh basil just before serving. Serves 4.

Sunflower Cherry Oatmeal Bars

1 c. rolled oats

1 c. whole spelt or whole wheat flour

1/2 c. packed natural brown sugar

1/4 tspn. sea salt

1/4 tspn. baking soda

1/4 tspn. ground cinnamon

1/4 c. sunflower seeds

1/4 c. dried cherries

1/2 c. expeller pressed canola oil

5 tblpns. orange juice, divided

1/2 c. fruit-sweetened black cherry preserves

Preheat oven to 325 degrees. Combine oats, flour, sugar, baking soda, cinnamon, sunflower seeds, and cherries in large bowl. Add oil and 3 tablespoons orange juice, mixing well until all ingredients are fully combined. Reserve a half cup and press the rest into a lightly oiled 8x8 baking pan. Mix the remaining 2 tablespoons juice with cherry preserves and spread evenly over the oat mixture in the pan. Sprinkle reserved oat mixture over the top and press down lightly with fingers. Bake for 35 minutes or until golden brown and bubbly. Cool in the pan on a wire rack, then cut into bars or squares. Store in airtight container in the refrigerator.

Found at www.wholefoodsmarket.com

Quinoa Salad

Mix, in amounts to your liking.

Cooked quinoa (about 2 cups)

black beans

corn

sliced avocado

cilantro

chopped onions

olive oil

salt and pepper to taste

Serve on a bed of fresh lettuce or spinach leaves.

Edamame Salad

Mix together, in amounts to your liking.

avocado, chopped

red pepper, chopped

corn

edamame

small red onion, chopped

black olives, chopped

cilantro

lime juice

olive oil

salt and pepper to taste

Mexican Shepherd's Pie

1 tbsp. olive oil

1/2 c. onion, finely chopped

1 c. vegetable stock

12 oz. soy ground meat alternative

1 pkg. taco seasoning

1 1/2 c. frozen mixed vegetables, thawed and drained

2 c. mashed potatoes

1 1/2 c. shredded vegan cheese

Preheat oven to 375 degrees. In large skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, for 3 minutes or until softened. Add stock and cook for 3 more minutes. Add soy meat alternative and taco seasoning. Reduce heat to low, cover and cook for 10 minutes or until heated through.

Add vegetables and stir well. Cook for 5 minutes or until heated through. Transfer to prepared casserole dish. Top with mashed potatoes, spreading evenly. Sprinkle vegan cheese on top.

Bake in oven for 25 minutes or until potatoes and cheese form a soft crust on top.

Eggplant Hummus

Found at www.epicurious.com  and composed by Jimmy Bradley.

1 lg. eggplant (about 1 1/4 lbs.)

3 tblspns. olive oil, divided

1/2 c. drained, canned garbanzo bean (chickpeas)

1 1/2 tblspns. fresh lemon juice

2 tspns. (generous) tahini paste (sesame seed paste)

1 garlic clove, minced

2 tspns. chopped fresh parsley

Preheat oven to 350 degrees. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tblspns. oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down. Bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining oil, lemon juice, tahini, and garlic. Puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus with salt and pepper to taste. Serve with raw veggies or pita chips.

Bunny-Hopping Good Carrot Cake!

(Slightly modified from Vegan with a Vengeance, by Isa Chandra Moskowitz)

2 1/3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 cup pineapple juice

1/2 cup canola oil

3/4 cup sugar

1/2 cup pure maple syrup

2 teaspoons vanilla extract

1 cup macadamia nuts, roughly chopped

1/4 cup crystallized ginger, chopped (or look for small pieces just for baking)

1 cup unsweetened shredded coconut

1/2 cup raisins

2 cups carrots, grated