Whipped Yams And Winter Squash Casserole
2 acorn squash,large,baked 1hr
1/2 c orange juice,fresh
1. Preheat oven to 350′. Scoop squash from skin. Place in a large
mixing bowl or food processor. Remove yam flesh from skin and add to
squash. Whip or mash together, incorporating maple syrup and orange juice.
2. Place mixture in casserole and dust with cinnamon and nutmeg to
taste. Bake for 20 to 30 minutes.
Winter Vegetable Soup
2 ts vegetable oil
2 c potatoes, diced
1/2 c onion, chopped
1/2 c carrots, chopped
1/2 c celery, chopped
2 c vegetable stock
1 c cabbage, shredded
1 ts dried basil
1 bay leaf
19 oz canned tomatoes, chopped
1/2 c frozen peas
1/4 c parsley, chopped
1/4 ts salt
1/4 ts pepper
1/3 c parmesan, freshly grated
In heavy saucepan, heat oil over medium heat; cook
potatoes, onion, carrots and celery, stirring, for 5
minutes or until onions are softened. Add stock,
cabbage, basil and bay leaf; bring to boil. Reduce
heat; cover and simmer for 15-20 minutes or until
vegetables are tender. Stir in tomatoes, peas,
parsley, salt and pepper; heat through. Remove bay
leaf. Sprinkle with cheese.
Winter Squash & Apple Soup
2 c butternut squash
2 c sweet potato, peeled & diced
3 md apples, peeled & chopped
1 md onion, chopped
2 c water
1/2 ts sea salt
1/2 ts chinese 5 spice
1/4 ts cayenne pepper
Bring the vegetables, apples and water to a boil in a
saucepan on high heat. Reduce the heat and simmer 30
minutes, or until all the vegetables are tender. Add
the seasonings and use a blender to process the
mixture. Heat in the saucepan again on low heat until
hot. Keeps 3-5 days refrigerated. *Original recipe by
David Tinker, Vancouver chef
Winter Apple Chutney
1 c dried apples – coarsely chopped
1 c applesauce
1/3 c brown rice vinegar
1/3 c maple syrup
1 sm onion; chopped
1/4 c seedless raisins
1 tb fresh ginger, minced
1/2 ts hot sauce, or to taste
In a saucepan, combine all ingredients and bring to a
boil over moderately high heat, stirring constantly
for 15 minutes. If microwaving, combine all
ingredients in a glass bowl. Microwave uncovered on
high until slightly thickened and bubbling, about 8
minutes. Let cool slightly. Puree 1/2 cup of the
mixture in a blender or food processor and then mix
wtih remaining chutney. Serve at room temperature or
Wild Rice-Stuffed Winter Squash
1 lg butternut squash
1 tb sunflower oil
4 oz mushrooms; preferably a wild variety
2 garlic cloves, minced
3/4 ts dill seed; coarsely ground
5 green onions; finely sliced
3 c wild rice; cooked
1/2 c hazelnuts or walnuts; lightly toasted; chopped
2 tb parsley; minced
1 pepper to taste
1 salt to taste
Cut squash in half lengthwise and place cut sidedown
in a lightly greased baking dish. Bake at 350 degrees
until just tender. Scoop out seeds and set aside.
Heat oil ina skillet over medium heat. Add mushrooms,
garlic and dill seed and saute 1 to 2 minutes, until
mushrooms appear moist. Stir in green onions, wild
rice, 1/3 cup nuts and parsley. Season with pepper and
salt to taste. Cool somewhat.
Spoon stuffing mixture into squash halves and press
with back of spoon to fill cavity completely. Arrange
in alightly greased baking dish. Sprinkle reserved
nuts on top. Cover and bake at 350 degrees about 30
minutes, until suash is steaming when you lift lid.
Remove cover and bake about 10 minutes longer, until
top of filling is crisp. Serves 4
Helpful hint: Hazelnuts have a better flavor if skins
are removed. Bake shelled nuts in a preheated
325-degree oven for about 10 minutes, then wrap them
in a kitchen towel and rub off as much of the skins as
Chinese Winter Soup
4 c vegetable stock
1 c mushrooms, sliced
1 c spinach, washed
2 tb light soy sauce
2 tb cider vinegar
1/2 ts pepper
1 1/2 tb sesame oil
1/4 ts hot pepper oil
1/2 lb tofu, diced
2 tb cornstarch dissolved in 3 tb water
2 tb cilantro, chopped
1 scallion, chopped
Put the broth in a saucepan; add the mushrooms and
spinach and simmer 3-4 minutes.
Combine the soy sauce, vinegar, pepper, sesame oil and
pepper oil in a small bowl; stir to blend, then add to
the broth. Taste and adjust seasonings.
Add the tofu and the cornstarch-water mixture,
stirring constantly. Continue to cook until soup
Sprinkle cilantro and scallion on top of soup for
garnish. Makes 6 cups.
Meatloaf Loaf With Herbs
3/4 c breadcrumbs
6 oz vegetable sausage mix
1 salt & pepper to taste
1 ts dried herb mixture
1 tb fresh parsley, chopped
1 c cold water
1 tb margerine
1 md onion, chopped
4 1/2 oz tvp mince
2 1/4 c tomato juice
Preheat oven 350F.
Mix breadcrumbs, sausage mix, salt, pepper, dried
herbs, parsley and water together in mixing bowl. Stir
very well and set aside. Melt the butter in a frying
pan. Saute the onion 5 mins, until lightly browned.
Add the tvp mince and continue to saute for 1-2 mins,
then add tomato juice, stir and simmer for 10 mins.
Stir the contents of the frying pan into the sausage
mixture in a bowl.
Place into greased and lined 2 lb loaf pan and bake 1
Tofu Fu Yung
1 c snow peas – cut into pieces
1 c sliced mushrooms
8 ea green onions, chopped
8 oz water chestnuts, sliced
1 tb sesame oil
2 1/2 c bean sprouts
1 3/4 lb tofu
2 tb tamari
1/4 lb tofu, mashed
3/4 c flour
3 tb nutritional yeast
2 ts baking powder
2 c water
6 ea shiitake mushroom caps
3 tb tamari
2 tb cornstarch
1 c diced mushrooms
Saute snow peas, mushrooms, onoins, and water
chestnuts in sesame oil. Stir in bean sprouts. Mix
tamari into tofu and blend well. Add it and 1/4 pound
mashed tofu, flour, nutritional yeast and baking
Mix well and form into patties 4 inches in diameter.
Oil baking sheet with olive oil and bake in preheated
325 F oven 30 minutes. Flip patties over and bake
another 15 minutes. Serve with Mushroom Gravy.
MUSHROOM GRAVY: (Soak 5 or 6 shiitake mushroom caps in
Combine water in which mushrooms have been soaked and
remaining ingredients and cook on low heat until
“The Associated Press” Posted by Karen Mintzias
1/3 c onion; chopped
2 cl garlic; finely chopped
1 tb corn oil
1 c red lentils; soaked, cooked, drained
1/2 ts ground tumeric
1/2 ts salt
3 ts hot green pepper; finely chopped
1 c water
Misr Allecha is a spiced red lentil puree.
Soak lentils for one hour. Cook for 1/2 hour. Drain.
Mash and set aside.
In dry pan over moderate low heat, stir fry the onion
and garlic for 2 minutes. Add the oil and stir fry
for 1 minute more.
Add the mashed lentils, tumeric, salt and chili. Mix
well. Add the water and cook for 3-4 mins longer to
reduce the mixture to a thick, red, well spiced puree.
Use as a dip with Toasted Pita Chips.
6 pita bread pockets
1 ts garlic powder (optional)
Preheat oven to 325 F.
Split each pita pocket in half.
Cut each half into 6 triangles with a sharp knife.
Arrange in single layers on cookie sheets. Sprinkle
lightly with garlic powder, if desired.
Bake for 8 minutes or until chips are lightly browned
and very crisp. Store in an airtight container until
ready to serve.
Yield: 8 cups or 64 chips
3 c cabbage (shredded)
1 lb can unsweetened pineapple
2 tb sugar replacement
1 ds salt
1/2 c lo-cal whipped topping
Combine cabbage and pineapple with juice, sugar
replacement and salt. Stir to dissvole sugar
replacement. Allow to rest at room temperaturem for 1
1/2 to 2 hours. Drain thoroughly. Fold topping into
Sliced Beet Salad
1 1/2 c sliced canned / cooked beets
1 bay leaf
4 whole cloves
4 whole allspice
1 sm grapefruit
1 pk equal sweetener (2 tsp)
Drain the liquid from the canned beets, reserving 1/2
cup. (Use water with fresh beets.) Combine the 1/2
cup beet liquid, bay leaf, cloves and allspice in a
small saucepan. Heat to boiling. Lower the heat and
simmer for 5 minutes.
Section the grapefruit. Remove the spices from the
liquid and pour over the beet slices and grapefruit
sections. Add the sweetener. Marinate for at least 1
hour before serving. Drain off the liquid before