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feast-of-plants · 2 months ago

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Butternut Squash and Chorizo Lasagna (vegan & gf)

This one was snapped up so quickly I don’t actually have a picture, it’s also a recipe in development so may change later on but was still very tasty and popular!

Serves 4

Butternut Squash Puree

4 cups butternut squash peeled, deseeded, cubed

1 bulb of garlic

1 medium onion, roughly chopped

1 tsp Thyme

1/2 tbsp Sage

3 tbsp olive oil

1 1/2 cups vegetable stock

1/2 cup cashews, soaked overnight

Gluten Free Bechamel Sauce

4 tbsp gluten free plain flour

3 tbsp vegan butter

3 cups oat milk

1/2 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

2 tbsp nutritional yeast

1 tsp Dijon mustard

Tofu Chorizo layer

240g smoked tofu, mashed into small chunks

2 tbsp smoked paprika

1 tsp cayenne (less if you prefer less heat)

1 tsp cumin

2 tbsp maple syrup

2 tbsp tomato purée

6 tbsp oil

1 tsp salt

2 tsp ground pepper

4 vegan sausages (good quality)

200g fresh spinach

For assembly

250g Gluten Free lasagna sheets

Directions

Preheat oven to 200°C. Line 2 large baking sheets with parchment paper. Scatter cubed butternut squash, chopped onion, and seasoning onto the first baking sheet before tossing with oil. Remove the head from the garlic, drizzle with oil and wrap in foil. Add the garlic parcel on the tray with the butternut squash and roast for 40-45 minutes, or until squash is very tender and the garlic soft and browned. Allow butternut squash to cool, add to a blender with the stock, herbs, cashews, and the roasted garlic squeezed out of its skin. Blend until smooth. Adjust salt and pepper, as needed.

On the second tray, mix together all the chorizo ingredients from the tofu to the pepper until fully combined before spreading out in a thin layer. Roast for 20-25 minutes, or until well browned but do not allow to burn. Heat a large sauté pan over medium heat. Remove the skin from the sausage and crumble with a wooden spoon in the pan before cooking until browned through. Transfer to a bowl along with the roasted chorizo mix.

In the same pan, add the entire bag of spinach. Cook down until wilted, but still bright green. Transfer to the same bowl as the sausage and mix well.

Heat a medium sized sauce pan over medium-low heat. Add butter and allow to melt. Add flour and, while whisking constantly, cook roux for 4 minutes. Gradually pour in milk while whisking vigorously and constantly to ensure there are no clumps. Add the nutritional yeast, mustard, and season with salt, pepper and nutmeg. Bring sauce to a simmer, reduce heat to low and cook for 2-3 more minutes, adding more milk if it thickens too much.

Assemble the lasagna. Add a small amount of butternut squash puree to the bottom of the pan and spread into an even layer. Add a single layer of pasta, followed by the béchamel sauce. Spread béchamel into an even layer. Sprinkle on 1/2 of the chorizo mix. Add the butternut squash puree and spread into an even layer. Repeat steps once more - single layer of pasta, the béchamel sauce, remaining chorizo mix and 1/3 of the butternut squash puree. Add one more layer of pasta and the remaining béchamel sauce in an even layer.

Cover lasagna with foil and bake for 50 minutes. Remove lasagna from oven, remove foil, bake uncovered for 10 minutes, or until lightly golden brown (watch carefully!)

#vegan #veganfood #what vegans eat #gluten free #sans gluten #veganrecipes #veganglutenfree #lasagna #lasagna recipe

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angleofmusings · 1 year ago

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personally i’m a huge fan of preparing various squashes in a way that makes it almost unrecognizable!

- cut an acorn squash in half, scoop out the seeds, pour some olive oil + maple syrup + cinnamon into each half, bake until the liquid has p much all absorbed. scoop out the flesh (it’ll be nice and soft!) and either eat it as is or mash it up into a consistent texture, then serve

- chop up some butternut squash and roast it (cover a baking sheet in aluminum foil, bake for like 20–30 minutes at around 200 °C / 400 °F) with some olive oil and seasonings (sweeter taste: maple syrup, ginger, cinnamon, & a tiny bit of cloves/nutmeg/allspice) (savory: garlic, onion, salt, herbs of your choice — i like parsley, but you can try thyme/dill/oregano/rosemary/etc.). IF YOU HAVE AN IMMERSION BLENDER: mash it up in a pot along with some sauteed aromatics (garlic cloves, onions, shallots, etc.) using basically the same technique as mashed potatoes, then add veggie/chicken broth (or substitute bullion and hot water). simmer and purée occasionally until consistent texture. add more liquid if it gets too thick. IF YOU DON’T HAVE AN IMMERSION BLENDER: put the roasted squash into your regular blender (if you have a vitamix, they’re really good for this) along with some broth. you might need to do this in multiple batches— that’s okay. blend until texture is consistent, and put it in a pot (stir the batches together if needed). BOTH METHODS: once it’s well incorporated, cover and let cook until it starts bubbling/splashing. turn off the heat and stir in some coconut milk to taste. you can also add in some honey, sunflower seeds, oyster crackers, chopped up parsley, etc. (be creative)

- zucchini bread! you can find recipes specifically for this, but what i’ve found also works is adapting a european recipe for apple/carrot cake (if you use an american recipe, make sure to significantly reduce the amount of sugar!!)

also, if you don’t have an oven or find it too annoying to regularly use, consider getting a smaller countertop convection/toaster oven! you can use them both to bake things (i don’t recommend baking bread that’ll rise a lot though) and as a toaster

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

#food //#meal prep

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heydaytravelcompany · 1 year ago

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Foodie Guide to EPCOT International Festival of the Holidays Presented by AdventHealth 2023

It’s beginning to taste a lot like holidays! Get ready to experience traditions and cuisines from across the globe because the EPCOT International Festival of the Holidays presented by AdventHealth is almost here. From Nov. 24 through Dec. 30, this classic and beloved festival will be serving up delights and excitement to get guests in the spirit. This year, there are over 15 holiday kitchens filled with delicious bites and sips inspired by holiday traditions from around the world. With returning favorites like the Cheese Fondue in a Bread Bowl from Bavaria Holiday Kitchen and Slow Roasted Turkey from American Holiday Table, and even some new treats, like the Rugalach from L’Chaim! Holiday Kitchen, guests will be gifted flavor with each and every bite. If guests are looking to indulge their sweet tooth, they simply must do the Holiday Cookie Stroll, a food stroll featuring decadent and delightful cookies from the Holiday Kitchens. As they treat their elf, they collect stamps in the Festival Passport by purchasing five of these items to redeem a special treat from Holiday Sweets & Treats. In addition to the food, a staple of the festival is the entertainment. As guests travel throughout the World Showcase, they can take the time to enjoy the holiday storytellers sharing each country’s holiday traditions. Listen to the joy of Christmas and Kwanzaa with a lively performance of JOYFUL! A Celebration of the Season or grab the whole family for some more holiday fun with Olaf’s Holiday Tradition Expedition Scavenger Hunt. As the sun goes down, don't miss Candlelight Processional – a moving retelling of the story of Christmas featuring a celebrity narrator and stirring songs performed by an orchestra and choir. Bavaria Holiday Kitchen Food Items: - Pork Schnitzel with mushroom sauce, spätzle, and braised red cabbage - Cheese Fondue in a bread bowl with steamed baby vegetables and marble potatoes - Linzer Cookie (Cookie Stroll Item) Beverages: - Possmann Pure Hard Apple Cider - The Tank Brewing Co. Prost! Festbier - Köstritzer Schwarzbier Bitburger (New) - Regional Riesling - Glühwein: House-made hot spiced wine - Beer Flight American Holiday Table Food Items: - Slow-roasted Turkey with stuffing, mashed potatoes, green beans, and cranberry sauce - Blackened Catfish with Hoppin’ John and comeback sauce - Gingerbread Cookie (Cookie Stroll Item) Beverages: - Crooked Can Brewing Company Bah HOPbug IPA (New) - 3 Daughters Brewing Eggnog White Porter - Playalinda Brewing Co. Peppermint Chocolate Stout - Beer Flight Tangierine Café: Flavors of the Medina Food Items: - Grilled Kebabs with carrot-chickpea salad and garlic aïoli - Lamb Kefta - Chermoula Chicken - Stone-baked Moroccan Bread with hummus, chermoula, and zhoug dips (Plant-based) Beverages: - Bold Rock Orchard Frost Hard Cider (New) - Gulf Stream Brewing Company Holiday Snakebite (New) - Woodchuck Winter Chill Hard Cider - Fig Cocktail with fig vodka and white cranberry juice - Hard Cider Flight L’Chaim! Holiday Kitchen Food Items: - Pastrami on Rye with house-made pickles and deli mustard - Smoked Salmon Potato Latke - Potato Latkes (Plant-based) - Rugalach: Pastry filled with raspberry jam, walnuts, and cinnamon (New) - Black and White Cookie (Plant-based) (Cookie Stroll Item) Beverages: - Brooklyn Brewery Winter IPA - Frozen New York Whiskey Sour featuring Manifest Whiskey and Manischewitz Blackberry Wine Yukon Holiday Kitchen Food Items: - Seared Salmon with butternut squash purée, maple-bourbon glaze, and fennel-arugula salad (New) - Beef Bourguignon with crushed potatoes - Snickerdoodle Cookie made with SNICKERS bar pieces (Cookie Stroll Item) Beverages: - Frozen Joffrey’s Coffee (Non-alcoholic Beverage) - 81Bay Brewing Co. Peanut Butter Banana Porter - Playalinda Brewing Co. Maple Cookie Blonde Ale - Collective Arts Coffee Maple Porter - Regional Icewine - Regional Red Wine - Frozen Joffrey’s Coffee with Tap 357 Whisky - Beer Flight Holiday Sweets & Treats Food Items: - Peppermint Sundae: Chocolate ice cream, whipped cream, and peppermint candy Beverages: - Hot Cocoa by Joffrey’s Coffee (Non-alcoholic Beverage) - Chocolate Peppermint Shake featuring Twinings Peppermint Cheer Tea (Non-alcoholic Beverage) - Breckenridge Brewery Christmas Ale - Brew Hub Sugar Plum Red Ale (New) - Left Hand Brewing Co. Chai Milk Stout (New) - Hot Cocoa by Joffrey’s Coffee with assorted liqueurs (Baileys Irish Cream Liqueur, Buffalo Trace Bourbon Cream Liqueur, or Skrewball Peanut Butter Whiskey) - Chocolate Peppermint Shake featuring Twinings Peppermint Cheer Tea and whipped cream vodka - Beer Flight Refreshment Port Food Item: - Turkey Poutine: Sweet potato fries with turkey gravy, cranberry relish, and crispy onions Beverages: - Gingerbread Milk Shake (Non-alcoholic Beverage) - Eggnog (Non-alcoholic Beverage) - Keel Farms Hard Pumpkin Cider (New) - Pasek Cellars Cranberry Wine - Gingerbread Milk Shake with Whipped Cream Vodka - Firenog: Eggnog with Fireball Cinnamon Whisky NEW! Swirled Showcase Food Items: - Mickey-shaped Liquid Nitro Cake - Soft-serve in a Waffle Cone: Vanilla, apple-cinnamon, and salted caramel - Cream Soda Float with vanilla soft-serve - Fanta Grape Float with vanilla soft-serve Beverages: - Frozen Apple Pie (Non-alcoholic Beverage) - Cinnamon Apple Cider (Non-alcoholic Beverage) - 3 Daughters Brewing Toasted Coconut Porter - 3 Daughters Brewing Toasted Coconut Porter Float with salted caramel soft-serve - Berry Fizz Fragolino Red Sparkling Wine Float with vanilla soft-serve NEW! Bubbles & Brine Food Items: - Jumbo Shrimp Cocktail with prosecco cocktail sauce and grilled lemon - Jonah Crab Claw Cocktail with stone-ground mustard sauce Beverages: - Moët & Chandon Impérial - Veuve Clicquot Rosé - Dom Pérignon NEW! Wine & Wedge Food Items: - Assorted Artisanal Cheeses and Accompaniments - Boursin Fig & Balsamic Soufflé with fig tapenade - Southern Pimento Cheese with bread-and-butter pickled vegetables and grilled bread - Artist Palette of Wine and Cheese: Assorted artisanal cheeses and accompaniments paired with Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese, Hartley Apple Brandy, and Florida Orange Groves Winery Black and Blue Port Beverages: - Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese - Hartley Apple Brandy - Florida Orange Groves Winery Black and Blue Port - Flight NEW! Char & Chop Food Items: - Roasted Porchetta with lemon-parsley salsa verde and shaved fennel salad - Grilled IMPOSSIBLE Spicy Sausage with herbed polenta, puttanesca sauce, and ricotta - Meat Assorti: Trio of shaved meats with baby arugula, pickled mustard seeds, truffle oil, and grilled ciabatta Beverages: - Krombacher Pilsner - North Coast Laguna Baja Vienna Lager - Motorworks Brewing Midnight Espresso Coffee Porter - GoGi ‘Birdie’ Pinot Noir - Bloody Mary with Seaside Grown Bloody Mary Mix and Kurvball Barbecue Whiskey - Beer Flight Refreshment Outpost Food Items: - Peanut stew with sweet potatoes, mustard greens, and roasted peanuts (Plant-based) - DOLE Whip Raspberry Beverages: - Ciderboys Caramel Apple Hard Cider (New) - 81Bay Brewing Co. Cinnamon Orange Cranberry Ale (New) - Ivanhoe Park Brewing Co. Gingerbread White Stout (New) - Pumpkin Spice Ginger Cocktail featuring Boyd & Blair Potato Vodka (New) Nochebuena Cocina Food Items: - Tamale with chorizo, plant-based cotija cheese and spicy red chile sauce (Plant-based) - Pernil: Mojo pork with tostones and ketchup-mayonnaise - Spiced Chocolate Cookie (Cookie Stroll Item) Beverage: - Ponche Navideño: Mexican Christmas punch with apples, pears, guava, oranges, dried hibiscus, brown sugar, tamarind, cinnamon sticks, and clove (Non-alcoholic beverage) (New) - 81Bay Brewing Co. Horchata Beer Holiday Hearth Desserts Food Items: - Mint Chocolate Mousse Wreath (New) - Apple Caramel Crumb Cake (New) - Chocolate-covered Toffee Brittle (New) - Red Velvet Mini Bundt Cake with Cream Cheese Icing - Salted Caramel Spaceship Earth Cookie - Mouse Crunch made with M&M’S chocolate candies - Peppermint Pinwheel Cookie (Cookie Stroll Item) Beverages: - Hot Cocoa by Joffrey's Coffee (Non-alcoholic Beverage) - Frozen Caramel Hot Chocolate with TWIX cookie bar pieces and whipped cream (Non-alcoholic Beverage) (New) - Wicked Weed Brewing Jack Frost IPA (New) - BrewDog It’s a Beaut Stout (New) - Wicked Weed Brewing Milk & Cookies Imperial Milk Stout - Peppermint Cocoa: Hot cocoa by Joffrey’s Coffee with peppermint schnapps - Beer Flight Le Marché de Noël Holiday Kitchen Food Items: - Crème de Saumon Fumé en Brioche à l’Aneth, Concombre: Cream of smoked salmon in house-made dill brioche bread with cucumber (New) - Rôti de Jambon Sauce Moutarde à l’Ancienne, Patate Douce Rôties: Roasted ham with mushrooms, pearl onions, bacon, mustard sauce, and roasted sweet potatoes - Bûche de Noël au Pain D’Épices, Ganache Chocolat au Lait et Noisettes: Gingerbread Christmas log with milk chocolate and hazelnut ganache (New) Beverages: - Frozen Hot Chocolate Martini: Grey Goose La Vanille Vodka, vodka, chocolate milk, and whipped cream - Le Joyeux de Noël: Vodka, Grey Goose Vodka, cold brew coffee, sea salt caramel toffee, and peppermint (New) - Blood Orange Mimosa: Pol Remy Sparkling Wine, orange juice, and blood orange (New) Tuscany Holiday Kitchen Food Items: - Montanara: Fried house-made pizza dough with pomodoro sauce, parmesan, and fresh basil (New) - Farfalle Salmone Affumicato: Farfalle pasta with smoked salmon and cream sauce (New) - Torta Caprese: Flourless chocolate torta with chocolate sauce and vanilla cream (New) - Dolce Pizza: Fried house-made pizza dough with sugar and cinnamon (New) Beverages: - Prosecco - Moscato - Chianti - Italian Sangria (Red or White) - Italian Margarita with tequila and limoncello - Peroni Pilsner Shanghai Holiday Kitchen Food Items: - Chicken Skewer with creamy peanut sauce - Beef and Noodle Soup Bowl with slow-braised beef shank, green onion, and house-made chili oil - Vegetable Spring Rolls with citrus sauce Beverages: - Bubble Tea: Classic milk tea with black and white boba pearls - Brew Hub Year of the Dragon - Dragon Fruit Lager - Butterfly Lantern with butterfly pea blossom gin, vodka, prickly pear, lychee, soda water, and boba (New) - Kung Fu Master with vodka, triple sec, mango, orange juice, and soda water - The Lucky Mo with citrus vodka, peach schnapps, piña colada mix, orange juice, and soda water Shi Wasu Holiday Kitchen Food Items: - Sushi Tree: Sushi roll with krab meat and cream cheese topped with Aonori seaweed, Ikura salmon roe, and spicy mayonnaise - New Year Celebration Soba: Buckwheat soba noodles in a hot dashi soup with yuzu, shrimp tempura, and chopped green onion - Sweet Potato Mochi Cake: Gooey sweet potato mochi cake with purple sweet potato cream, strawberry, black sugary syrup, and sesame seeds (New) Beverages: - Ichigo Milk Boba: Cranberry and yuzu cream drink featuring Japanese calpico soft drink and popping strawberry boba pearls (Non-alcoholic Beverage) - Japanese Christmas Punch: Shōchū, plum wine, cranberry, and lemon - Choya Sparkling Plum Wine (New) - Sapporo Premium Beer Las Posadas Holiday Kitchen Food Items: - Giant Tostada de Chorizo: Giant tostada with chipotle black bean purée, ground chorizo, salsa verde, queso cotija, crema Mexicana, and pickled onions (New) - Tamale de Barbacoa: Shredded barbacoa beef in a corn masa topped with mole negro, queso cotija, crema Mexicana, and pickled onions (New) - Dulce de Leche Churro sprinkled with cinnamon-sugar Beverages: - Apple Margarita: Centinela Blanco Tequila, apple purée, black tea-cinnamon cordial, and Nixta Corn Liqueur topped with whipped cream and holiday salt (New) - Horchata Margarita: Cinnamon-infused Ilegal Mezcal, Abasolo Corn Whiskey, Agua de Horchata, and cinnamon-horchata rum - Holiday Cerveza: Mexican Artisanal Craft Lager with black curran liqueur (New) Funnel Cake - Holiday Cinnamon Celebration Funnel Cake topped with powdered sugar, vanilla ice cream, cinnamon cookie crunch, cream cheese whipped cream, and gold dust inspired by the culinary treasures of the Kingdom of Rosas in Disney’s all-new animated musical film, “Wish” Connections Café Food Item: - Holiday Sugar Cookie (Cookie Stroll Item) Connections Eatery Beverages: - So Many Wishes: Pomegranate-green tea, hibiscus, lemon, and a dash of star dust (Non-alcoholic beverage) - Coquito Milk Shake (Non-alcoholic beverage) - Coquito Milk Shake with Bacardí Superior Rum Sunshine Seasons Food Item: - Jingle Sugar Cookie made with M&M’S chocolate candies (Cookie Stroll Item) Joffrey’s Coffee & Tea Company - Horchata Cold Brew: A holly jolly blend of Joffrey’s Shakin’ Jamaican Cold Brew and horchata topped with whipped cream and cinnamon (Non-alcoholic Beverage) (Spirited version available with Creamy Spiced Rum) What a delicious holiday season we have ahead of us! (Note: All offerings are subject to change and availability.) Read the full article

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clitoroid · 1 year ago

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Butternut squash ravioli in sage browned butter with parmesan

Oven roast butternut squash with olive oil, salt & cracked black pepper. Purée with real, maple syrup, cinnamon & nutmeg or cardamom. In addition to the squash I like ricotta, Parmesan and some bread crumbs. Make the filling to your taste. Wonton skins are a quick way to make ravioli; freeze them before cooking. Heat butter in a skillet until it begins to brown and smell nutty; toss in some whole sage leaves; remove from heat. Cook frozen ravioli in simmering water for 2 minutes; remove and finish in the sage browned butter. Top with grated Parmesan cheese

#recipe #from fb

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askwhatsforlunch · 5 years ago

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Butternut Squash Soufflé (Vegetarian)

One of my favourite features on our new-ish oven (we bought it in November) is the light. We can turn on and turn off the light, and have a peek at whatever’s baking. You may laugh but our last oven was decades-old, and we could not do that, and try challenging yourself to a Great British Bake Off (or other Commonwealth Bakes Off) without being able to losing it peering anxiously into your oven! All jokes aside though, this is a game changer when baking soufflés. You infamously cannot open the oven door when your soufflé is baking and rising. Now, I can reassure myself with a glance that it’s not burning without risking to make it drop, which is just what I did when I baked this Butternut Squash Soufflé, which makes a lovely vegetarian weeknight dinner!

Ingredients (serves 4):

2 tablespoons plain Breadcrumbs

5 tablespoons unsalted butter

5 tablespoons plain flour

1 cup semi-skimmed milk

1 1/2 cup Maple Roasted Butternut Purée

¼ teaspoon fleur de sel or sea salt flakes

¼ teaspoon freshly cracked black pepper

¼ teaspoon freshly grated nutmeg

3/4 cup coarsely grated mature Cheddar

2 large egg yolks

4 large egg whites

Genrously butter a large high-edged pan or soufllé pan. Spoon in Breadcrumbs, and swirl the pan to coat bottom and sides; set aside.

In a large saucepan, melt butter over medium heat. Whisk in flour, and cook out, 1 minute or so. Remove from heat, and gardually whisk in milk, until smooth and well-blended. Return saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until white sauce thickens. Stir in Maple Roasted Butternut Purée, fleur de sel, black pepper, nutmeg and grated Cheddar. Cook, about 2 minutes more, stirring until cheese is just melted. Remove from the heat, and pour mixture into a large bowl. Let cool, 10 minutes.

Preheat oven to 205°C/400°F.

Stir egg yolks into the cooled Butternut mixture. Beat egg whites with an electric mixer, gradually increasing the speed from medium to high, until stiff peaks form.

Gently fold egg whites into Butternut mixture, until no white streak remains, being careful so not to knock out the air.

Gently pour mixture into prepared pan or dish, and place in the middle of the oven. Bake soufflé at 210°C/410°F, for 35 minutes. DO NOT OPEN THE OVEN DOOR WHILE IT COOKS!

Serve Butternut Squash Soufflé immediately out of the oven, with a mesclun salad, if desired.

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silicabeast34-blog · 6 years ago

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Won't soon forget | Roasted Winter Squash Soup with Curry and Coconut

Over the holidays, my brother gave me a box of family photo albums he's had since our maternal grandmother passed away in the summer of 2012. Between pages sticky with scratchy lines of yellowed glue and crackling sheets of protective plastic was a photo of grandma, younger than I can remember her, cooking with Aunty Surinder. Aunty was a close family friend, if not an actual relation.

The shot belongs with a few others in sequence. My grandfather, dressed in a pale yellow golf shirt with the collar neat, sitting with his elbows on a table, talking to a man whose back is to the camera. Another with grandma and aunty outside a small cottage, wearing sunglasses and smiling broadly at the photographer. My mother thinks the cottage must have been a rental of some sort, a forgotten holiday somewhere. Wherever it was, it looks green and temperate. And they look happy.

That one photo has stood out to me for the last two weeks, how the highest points of their smiles are just visible, the way their attention is on the stove and to each other. The particular blue on the carton and the eggs in the pan. Friends are going to India in a few weeks, and talk of their trip has had me thinking about my childhood visits there. I've been missing my grandmother in that hollow, aching way that comes with time, especially the feel of the skin on the back of her hands, her laugh, and her way with a good scramble. That photo, among all the others, even the ones where she's fully facing the camera, shook any dust off her memory.

Benjamin and William know of our friends travel plans, and that some others are newly engaged, and that another couple just bought a house. While the boys don't call Sean and my friends aunties and uncles, they do call them mister and miss. So it's Mister Jason, for example — I can't get past my upbringing of children not calling adults by their first names alone. What's more, in the naming of their misters and misses in the world, I hope the boys feel they've claimed the adults that are theirs, besides just Sean and I, our parents, and their aunts and uncles by blood.

For the last little while, William has held the firm belief that yellow soups are his favourite. I often make ones with squash or carrots, garlic, ginger, and cilantro, then chilies and coconut to take us somewhere in the area of Thailand, if not quite there. After last week's successful khao soi/squash experiment, I continued the streak with this Indian curried one.

Molly wrote about this soup more than two years ago; it is as simple as you'd want yet so bang-on exactly what it needs to be. The oomph comes from curry powder (honestly, I keep curry powder in the house for the aforementioned khao soi, mum's dry fried noodles, and this soup), but then its made all the more interesting by a partnership with maple syrup (!) and fish sauce. The maple syrup, and grade B is really the way to go here, has a darkness that is brought out by the savouriness of the fish sauce, so its sweetness melts into the background. Lime juice and Sriracha further sharpens the focus right at the front. It is the type of soup you make with such regularity that you take for granted how good it is. Which I totally did, until I was texting about it Sunday night. I'm glad I remembered. I won't soon forget.

(ROASTED) WINTER SQUASH SOUP WITH CURRY AND COCONUT MILK

I like this soup with accompanied by a little bulk — a rag of griddled naan, a mound of brown rice or crisped quinoa in the bottom of the bowl. Or, as shown, with chubby cubes of firm tofu slathered in the same flavours as the soup (maple, Sriracha, fish sauce) then bronzed in a hot skillet until leathery-edged. I had the last of some cooked lentils knocking about, so stirred them through with yogurt, cilantro, mustard sprouts and a pinch of Kashmiri chile powder, then spooned them over the tofu for another collection of textures. Cashews worked over in a mortar and pestle would also be nice.

The method for the soup was barely changed by me in roasting the squash first, but everything else is an adaption by Molly Wizenberg from a recipe in Better Homes and Gardens via Lisa Moussalli's own adaptation. I agree with Molly in that butternut is the best squash for the task, but red hubbard and butterkin aren't bad. Acorn makes the soup a bit more khaki and it somehow tastes it, too. The ace method for roasting squash entirely from Molly Hays at Remedial Eating. The squash is roasted whole — no peeling! No hacking! No scraping of seeds still stubborn! Wins all around! — then split once soft enough to do so without resistance. It is brilliant.

INGREDIENTS

1 winter squash (about 2 pounds / 500 g)

2 to 3 tablespoons olive oil

1 medium or large yellow onion, chopped

3 or 4 large garlic cloves, minced

1 tablespoon curry powder

1 (14-ounce) can unsweetened coconut milk

2 cups (475 ml) chicken or vegetable broth

1 tablespoon maple syrup

1 tablespoon Asian fish sauce

1 teaspoon Sriracha or other Asian chile sauce

Juicy wedges of lime, for serving

METHOD

Preheat an oven to 400°F. Place a whole winter squash on a rimmed, parchment-lined baking sheet (see note, below). Bake the squash until tender enough to be pierced deeply with the tip of a knife with only modest resistance, about 30 minutes. Carefully split the squash down its length, being careful of the steam. Flip the squash facedown on the pan and pop back into the oven for 15 to 20 minutes more until squash tender but still firm. Turn the squash so their faces are now upturned, and roast for 10 minutes more. Set aside until the squash are cool enough to handle.

Meanwhile, warm the olive oil in a 4 to 6-quart Dutch oven set over medium heat. Add the onions and cook, stirring, until they are softened, about 5 to 7 minutes. Stir in the garlic and cook for a minute or 2 more. Sprinkle in the curry powder, and stir around for 1 minute. Pour in the coconut milk and scrape any stuck bits from the bottom of the pan. If using an upright blender, transfer onions and coconut milk to its carafe, along with the broth. Scrape the seeds out of the squash and discard, then spoon the flesh into the blender as well. Purée until smooth and velvety (alternatively, do all of this in the pot with an immersion blender). Pour the soup back into the pot, stir in the maple syrup, fish sauce, and Sriracha, and check for seasoning. Bring the soup back up to a simmer, then serve with fresh lime wedges alongside for squeezing on top.

NOTES:

When I roast winter squash this way I tend to do a whole bunch all at once — basically however much my oven can hold. This way it justifies turning the oven on, and then I'm set for soup (or whatever use you might have for roasted squash) for the week.

Newer:Things line up | Chinese-inspired chicken noodle soupOlder:A mashup

Source: http://sevenspoons.net/blog/2016/1/5/wont-soon-forget

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unwritrecipes · 3 years ago

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19 Sides for Thanksgiving

For all the fuss we make about turkey, everybody knows it’s the sides that make the Thanksgiving Day meal, right? I mean as far as I’m concerned, you can never make enough stuffing and mashed potatoes if only to ensure plenty of leftovers! So today I’ve compiled a list of 19 of my favorite turkey day sides to help make the meal complete. If only we could have each and every one of them at the table this year!!

THE SIDES

Wild Mushroom and Brioche Stuffing This stuffing is a huge family favorite snd I dare not show up to Thanksgiving without at least 2 large trays of it—this year I might even triple it. The base is this homemade brioche recipe which is part of why it tastes so heavenly and then there are tons of mushrooms, leeks and shallots, not to mention the white wine and Gruyere!!

Mom’s Sweet Potato Casserole

Sure it’s trite but can it really be Thanksgiving without it?!!

Mom’s Cranberry Jello Mold

A total throw back to the jello mold heyday but so delicious and pretty too!

Savory Butternut Squash Crumble

This lovely casserole with its buttery crumble topping is a great way to include butternut squash at the holiday table and not only does it come together fairly easily but you can make it ahead, even cooked all the way through and just pop it in the oven to reheat once the turkey is done.

Homemade Whole Berry Cranberry Sauce

You just can’t beat homemade! Comes together so easily and doubles, triples, even quadruples really well and can be made days in advance.

Potato Onion Gratin

People will fight over every tender/crispy bite and you don’t even need a mandoline to make this!!

Maple Squash Purée

Creamy, smooth and so comforting! Cross your fingers there are leftovers!

Balsamic Glazed Carrots

I sort of forget about carrots on the big day but these would be most welcome and they come together on top of the stove—a real boon when you’re juggling oven space!

Honey Glazed Roasted Brussels Sprouts

These are divine! Just look at all that gorgeous caramelization!!

Lemony Caramelized Roasted Brussels Sprouts

For all the lemon lovers out there!

Maple-Mustard Braised Brussels Sprouts

A little sweet, a little savory, a whole lot of delicious!

Butternut Squash and Spinach Gratin A great vegetarian alternative. Thinly sliced butternut squash gets combined with spinach, garlic, a little cream and milk and the whole thing gets topped with a generous amount of Parmesan so what you get are tender veggies and a crispy, cheesy top!

Maple Roasted Parsnips

These are irresistible and a little off the beaten path. Don’t just save them for Thanksgiving!

Auntie Mirrie’s Roast Potatoes

My dear Auntie Mirrie made these every year for Thanksgiving in a teensy tiny kitchen and they always came out perfect! Fluffy potato wedges with crispy golden brown exteriors. Yum!!

Orange and Yellow Potato Gratin

So colorful! And you can definitely make ahead and reheat while the turkey is resting.

Spoon Bread Soufflé

This is super delish and special but only practical to make if you’re having a small group of people because it needs to be served and eaten as soon as it comes out of the oven.

Green Beans with Pecans and Maple Vinaigrette

If you love green beans but don’t want to go the traditional casserole route, this is a sweet and savory alternative.

Holiday Green Bean Casserole with Crispy Shallots—just in case it’s not Thanksgiving for you without this iconic dish

The Best Cornbread

I make this every year and can’t imagine a Turkey day without it!

Hope all this helps with the planning! Next week: Pies!!!

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jvlarita · 4 years ago

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They’re back! Fall classics @boehmerto . Pan Seared Quebec Foie Gras, Maple Glazed Apples, Toasted Brioche, Blackcurrant Purée . Rare Seared Muscovy Duck Breast, Squash Purée, Roasted Baby Beets, Juniper Berry Jus . Pan Roasted Black Cod, Shiitake Mushrooms, Baby Bokchoy, Sweet Red Peppers, Soy Mirin and Maple Glaze . Butternut Squash Ravioli, Sautéed Chanterelle Mushrooms, Sage Brown Butter Sauce . . . . . #boehmerto #tapas #fall #93ossington #ossingtonvillage #blogto #toronto #foiegras #quebec #muscovyduck #duck #magretdecanard #blackcod #ravioli #pasta #cheflife #foodporn #foodiesofinstagram #foodies #torontofood #torontorestaurants #eatlocal #buylocal #supportlocal #416 #makingfriendsthroughfood (at Boehmer) https://www.instagram.com/p/CFNna0FhfPe/?igshid=wh11dd9lfu5z

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activekidney73-blog · 5 years ago

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Sweet Pumpkin Seed Crumbles ♥

Crunchy clumps of oats and pumpkin seeds, more akin to a nut brittle than a breakfast-y granola. Honey-sweetened ... you can actually taste the honey that sweetens and binds the clumps! Seasonal, Absolutely Perfect for Fall. Great for Meal Prep.

Hello, October ... in some circles also known as Pumpkin Month, that precipitous head-first dive into the internet's obsession with all things pumpkin. But it's fun, yes?! (And heaven knows, we can certainly use an apolitical distraction.) I hardly know where to start, except, well, with my already burgeoning collection of pumpkin recipes, where a surprising number fall into the "savory" category. That said, it's the everyday pumpkin pancakes and muffins and donuts and quick bread which garnered the biggest smiles when I took a table poll last week. Go figure.

And because there are oats in Sweet Pumpkin Seeds Crumbles, you might even call this a granola. But I already have a recipe for Pumpkin Granola that employs the moisture in pumpkin purée and the warmth of autumn spices for a seasonal but still-traditional granola.

But these? These are Sweet Pumpkin Seed Crumbles, more akin to Turkish Sesame Candy or an almond brittle than either Pumpkin Granola or the house recipe for granola, Homemade Granola with Almonds & Apricots.

In fact? Sweet Pumpkin Seed Crumbles are not a "breakfast" granola at all. Instead, they're one of those "extras" that I meal prep and for the third year now, find ever so easy to find uses for during these last months of the year. (The rest of the year? The light and airy Maple-Glazed Pecans, so-so good!) I just love that bit of slightly sweet crunch for:

A bowl of butternut squash soup or a fall salad, just a sprinkle on top makes all the difference Some sautéed fruit, maybe atop morning oatmeal or creamy custard or baked apples A charcuterie platter A simple scoop of ice cream

RECIPE for SWEET PUMPKIN SEED CRUMBLES

Hands-on time: 10 minutes Time to table: 45 Makes about 4-1/2 cups

Just six ingredients!

4 tablespoons (60g) salted butter, melted 1/4 cup (50g) dark brown sugar 5 tablespoons (100g) honey 2 cups (220g) old-fashioned oatmeal (uncooked oats, not quick, not instant) 2 cups (220g) raw pumpkin seeds (pepitas) 1/4 teaspoon table salt

Heat oven to 350F/180C. Line a baking sheet with parchment. (FYI, a silicone liner makes for easier clean-up but I recommend parchment because the Crumbles turn out too sticky on silicone.)

In a large, microwave-safe bowl, melt the butter in the microwave in 15-second increments. Stir in the brown sugar to cool down the butter, then the honey. (Doing the brown sugar first helps prevents the honey from seizing up when it hits the warm butter, that's #ExperienceTalkin. If you take the time to cool the melted butter, order isn't important.) Stir in the oats and pumpkin seeds, really turning the mixture with a spatula or spoon to coat the oats and pumpkin seeds evenly; take a little time here, it makes a difference.

Spread the mixture evenly across the lined baking sheet. Bake until golden, about 20 – 25 minutes, stirring after 10 minutes and 20 minutes.

Remove from the oven but do not stir for 5 – 10 minutes – but don't let the Crumbles cool much longer before breaking up, they'll be hard to break apart into pieces.

MAKE-AHEAD Sweet Pumpkin Seed Crumbles keep for several weeks, just store them in a tight container in the fridge.

ALANNA'S TIPS & KITCHEN NOTES TIMING The timing on this recipe is a little tricky, it took me a few tries to get it right in my oven, yours could be slightly different. First, the oven timing. You want the oats to turn golden, the pepitas change only slightly. In my oven, that means 22 minutes (specifically, 10 minutes + stir + another 5 minutes + check + another 5 minutes + check + usually another 2 minutes). Second, cooling time, after finishing in the oven. Stir too soon and the clumps won't firm up. Stir too late and the sheet will be rock hard. For me, the magic point is somewhere between 5 and 10 minutes. SORGHUM I keep meaning to try sorghum instead of honey, I have the idea it would be fabulous and oh-so-midwestern!

NUTRITION INFORMATION Per Quarter Cup: 159 Calories; 8g Tot Fat; 3g Sat Fat; 6mg Cholesterol; 53mg Sodium; 17g Carb; 2g Fiber; 8g Sugar; 6g Protein. WEIGHT WATCHERS WW Old Points 3.5, WW PointsPlus 4, WW SmartPoints 6, WW Freestyle n/a

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Brasserie, one of the St. Louis restaurants from James Beard chef Gerard Craft, as published in my column in the St. Louis Post-Dispatch, St. Louis restaurant recipes here.

Still Hungry?

NEVER MISS A RECIPE!

For "home delivery" of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be automatically delivered straight to your e-mail In Box.

QUICK! QUICK! MORE RECIPES WITH THESE INGREDIENTS

honey oatmeal pumpkin seeds (pepitas)

MORE FAVORITE PUMPKIN RECIPES

~ My Favorite Pumpkin Recipes ~

~ Pumpkin Corn Bread ~ ~ Pumpkin Bars ~ ~ Honey Pumpkin Pie ~ ~ more pumpkin recipes ~ from A Veggie Venture

~ Pumpkin Spice Lattes ~ ~ Homemade Kabocha Squash "Pumpkin" Purée ~ ~ Pumpkin Cheesecake Bars ~ ~ Autumn Pumpkin Bread ~ ~ Perfect Whole Wheat Pumpkin Muffins ~

~ more pumpkin recipes ~ from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Noodles with Sour Cream Spinach with Nutmeg Easy Sweet Pepper Soup Rich Tomato Orange Soup Survivor Soup Broccoli & Tomato Thai Curry Spicy Carrot Puree with Harissa Pumpkin Bars Sautéed Okra & Garlic Smoked Scallops with Zucchini Ribbons One-Skillet Cauliflower with Cheese Pumpkin Dip Supper Casserole with Pumpkin & Green Chile Cornbread Topping () My Favorite Way to Roast Beets () Favorite Pumpkin Recipes () Roasted Whole Red Onions with Sweet Potatoes & Rosemary Chocolate Zucchini Cake with Orange Fresh-Tomato Chili

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Source: http://kitchen-parade-veggieventure.blogspot.com/2018/10/sweet-pumpkin-seed-crumbles.html

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tinkiisms · 7 years ago

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i went through all the disney fairies books and movies and things to find mentions of food so i could make a list of fairy foods. it took me 20 YEARS, but now i have this list.

ps: if it’s not complete, i’ll add ones i find later and keep it updated

pps: even if i have all the foods mentioned, i wouldn’t consider this necessarily a comprehensive list of everything they ever eat in pixie hollow, there are probably more....but NO MINCEMEAT

baked goods:

muffin:

pumpkin muffins

sticky muffins

blueberry muffins

strawberry muffins

pumpernickel muffins

maple-nut muffins

acorn muffins

wheat grass muffins

blackberry muffins

tart:

ever tree fruit tarts

cream tarts

lemon tarts

acorn tarts

mushroom tarts

mushroom tartlets

huckleberry tarts

strawberry tarts

blackberry tarts

tarts filled with edible flowers (borage, angelica, primrose, lilac, honeysuckle)

cake:

poppy-seed cake

poppy-seed thimblecake

ten-layer raspberry-vanilla cake with buttercream frosting

strawberry angel food cupcake

comforte cayke (comfort cake)

pumpkin cake

pumpkin cupcakes

strawberry cake

chocolate cake

vanilla cake

cinnamon cake

toasted almond cake

fig-chocolate cake

sunflower cupcakes

raspberry cupcakes

honey cupcakes

sweet honey cakes

honeycomb cakes

carrot cake

right-side-up upside-down cake

raspberry cupcakes with vanilla cream filling

seven-layer cake with six kinds of berries

seven-layer thimble cake

strawberry-seed cake

oversized strawberry-seed cake

strawberry shortcake

huckleberry shortcake

lemon cake

lemon poppy-seed cake

gingerbread cupcakes

blackberry cupcakes

four-layer maple cake

white almond layer cakes with raspberry fililing and vanilla buttercream frosting

tea cakes

pie:

strawberry pie

plum pie

cherry pie

pumpkin pie

fig pie

nutmeg pie

lemon-meringue pie

blueberry pie

cherry pie

peach-blueberry pie

banana cream pie

gooseberry pie

strawberry pie

apple pie

never berry pie

cookies:

butter cookies

star-shaped butter cookies

blueberry cookies

acorn cookies

orange-peel cookies

oatmeal-quince-cinnamon cookies

honey cookies

sunflower cookies

raspberry cookies

blueberry cookies

honey maple cookies

truffle cookies

honey truffle cookies

raspberry truffle cookies

blueberry truffle cookies

bread:

acorn bread

gingerbread

banana bread

red currant bread

pumpkin bread

cashew loaf

toast

rolls/puffs/buns:

puff pastries

poppy puff rolls

lemon poppy-seed rolls

raisin-and-pistachio rolls

boysenberry rolls

sweet rolls

dandelion rolls

breakfast rolls

cinnamon-pecan rolls

acorn puffs

cream puffs

blueberry puffs

cream puffs with chocolate drizzle

buns

honey buns

cinnamon buns

etc:

doughnuts

biscuits

scones

pumpkin scones

crumpets

croissants

heart shaped currant scones

cinnamon twists

chocolate turnovers

magic blackberry turnovers

mushroom turnovers

pumpkin turnovers

lemon popovers

fiddlehead treats

blueberry crumble

five-berry crumble

fairy flatcakes

buckwheat pancakes with warm syrup

acorn flour pancakes

waffles

pecan waffles

blueberry waffles

pretzels

acorn soufflé

sunflower seed soufflé

silly sweets

chocolate mousse

chocolate ice cream

soups/stews:

chestnut dumpling soup

chestnut soup

acorn soup

acorn stew

oven-roasted minipumpkin soup

squash-blossom soup

cherry tomato soup

mushroom stew

cucumber soup

pumpkin soup

buttercup soup

carrot soup

walnut soup

fiddlehead stew

strawberry soup

sunflower soup

sunflower stew

pea soup

side-splitting pea soup, served in an amaranth-bread bowl

cream of raspberry soup

cream of asparagus soup

other meals:

lemongrass salad

dandelion salad

dandelion greens with raspberry dressing

dandelion leaves stuffed with rice, pine nuts and spices

potpies filled with dwarf mushrooms and mouse brie

crustless mushroom sandwiches

crab-apple sandwiches with mint-sauce

tiny watercress sandwiches

tiny cucumber-seed sandwiches

acorn-butter sandwiches

scrambled eggs

sunny side up eggs

egg a la never land

robin’s egg omelet

whole roasted cherries with cinnamon glaze

roasted chestnuts

roasted walnuts

roasted walnuts stuffed with figs

roasted sweet potato

roast of mock turtle with thyme

roast peas

roast of mock turtle

dwarf mushroom caps filled with sesame-seed puree

baked blueberries with fresh whipped cream

baked stuffed peas

baked peas stuffed with savory sesame purée

baked cranberry

mashed potatoes

mashed turnips

fairy flatbread

purple rice

noodles

baked okra

drinks:

tea:

peppermint tea

lemongrass tea

lemongrass tea with agave nectar

blackberry tea

elderflower tea

rose-hip tea

chamomile tea (hot or iced)

water:

springwater

rainwater

honeysuckle nectar

dew

juice:

fresh-squeezed berry juice

raspberry never berry juice

blueberry never berry juice

sparkling red never berry juice

elderberry juice

boysenberry juice

mulberry juice

honey-scented blueberry juice

vanilla milkweed juice

raspberry juice

punch:

neverberry punch

pink punch with sunlight

currant punch

honeysuckle punch

sunberry punch

etc:

buttermilk

mouse milk

lemonade

raspberry lemonade

lemonade with bubbles of sunlight (Dess-ade)

hot chocolate

condiments:

sweet cream

honey

clover honey

four-leaf-clover honey

triple chestnut honey

acorn butter

honey butter

pumpkin butter

maple butter

milkweed whip

syrup

honeysuckle syrup

blueberry syrup

fresh cream

lavender cream

raspberry dressing

jam:

ever tree fruit jam

raspberry jam

black cherry jam

strawberry jam

gooseberry jam

chokecherry jam

beach plum jam

kiwifruit jam

crab-apple jelly

gooseberry jelly

spices/ingredients:

pepperberry

garlicorice

fudgeroot

mintastic

gingertang

cocomellow

lemonutmeg

wintersnap

winterberry

tarragon

sage

rosemary

butter

acorn butter

sweet syrup from the creeping treacle vine

sweet buttercup nectar

vanilla

chocolate

pistachio oil

wheat kernels

wheat flour

hayseed flour

rye flour

flower flour

brown sugar

beet sugar

salt

sea salt

poppy seeds

pulverized poppy seeds

sesame seeds

pollen sprinkles

tarragon leaf

buttercups

vanilla sticks

huckleberry jerky

dried mushroom caps

sliced pickled peas

hummingbird eggs

robin eggs

candied flowers

candied violet petals

fruits/veg/nuts/etc:

cherries

raspberries

strawberries

wild strawberries

never berries

blueberries

cranberries

blackberries

huckleberries

grapes

lemons

oranges

limes

bananas

currants

tomatoes

figs

plums

sour plums

apples

crab apples

peaches

nectarines

almonds

walnuts

water chestnuts

hazelnuts

sunflower seeds

potatoes

carrots

asparagus

peas

lettuce

corn

beans

beets

pumpkins

string beans

butternut squash

mushrooms

fiddlehead fern

salty bracken

mammoth beets

etc:

marshmallows

dried blueberries

dried cherries

self-popping corn

mouse cheese

mouse brie

mouse cheddar

wheels of cheese

sesame chips

pixie sherbet

watermelon ice

shaved ice (cherry flavoring)

sassafras lollipop

licorice twigs

light-as-mist merignues

boysenberry custard served in a vanilla bean

almond pudding

barley crackers

sliced berries

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thykhuely · 7 years ago

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Roasted Bone Marrow

Muscatel-shallot purée, parsley, crostini

Mushroom-crusted Venison Medallions

Roasted garlic bread pudding, braised Brussels sprouts, shiitake mushrooms, pancetta, golden beet purée

Maple-glazed Duck Breast & Confit of Thigh

Succotash of sweet corn, fava beans, leeks, applewood-smoked bacon and Windrose Farms butternut squash, port-thyme demi-glace

-- Utterly disappointed with the bone marrow and foie gras tonight. I guess it's not up to my expectation from what I've read about this restaurance

#food #french #santa barbara #socal #california #usa

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falafelrecipe · 5 years ago

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10 Most Unexceptional Baby Puree Recipes

Launch your baby’s eating career with one of the Top 10 Starter Purees. Feed her just one for a day or two, making sure you don’t see any signs of allergic reaction. Then move on to another, and then start mixing them.

Since your baby is still getting most of her nutrition from breast milk or for- mula, don’t worry if it seems like she isn’t eating very much. But if you find that your baby doesn’t like a certain puree, don’t give up. Try again in a week or two, or mix it with a puree that you know your baby eats with gusto.

Each starter puree recipe has tips for broadening your baby’s culinary horizons. Once you’ve successfully fed your baby a particular puree, experiment with a Flavor Kick, a dash of herbs, spices, or other concentrated taste. The Puree Playdates section offers blending suggestions to create more complex flavors.

Of course, pureed foods have plenty of applications beyond feeding babies! Age It Up tips offer ideas for transforming purees into grown-up recipes, from blending them into a soup to adding salt and butter for a savory side dish.

During this period add a few simple finger foods to your baby’s tray such as Cheerios, cooked beans, or small chunks of soft fruit. See no-recipe-required finger foods for more ideas. Chances are your baby won’t eat much of these foods yet, but eating with her hands is an important skill to begin practicing.

It’s also time to introduce a sippy cup. Serve just a splash of water, breast milk, or formula at each meal and after a few messes your baby will be a pro at drink- ing—and eating—like a big kid.

Serving Sizes

Plan on starting your baby with a small serving of just 2 table- spoons. As she starts to eat more over the coming weeks, increase the serving size to ¼ cup. Most of the recipes in this chapter make at least 1½ cups of food, so there is plenty to freeze for future meals.

1. Apple Puree

Apples were my daughter’s first taste of solid food. I’ll never forget how her eyes lit up when she tasted this delicious, wholesome puree.

4 medium apples, peeled, cored, and cut into 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the apple chunks. Cover and steam until tender, 12 to 15 minutes. Cool slightly.

Transfer the apples to a food processor or blender. Process until you get the desired consistency for your baby, adding  a tablespoon or more water to the blender if needed to help  it blend.

Makes about 2 cups

Flavor Kick: Puree with ¼ teaspoon ground ginger.

Age It Up: Who doesn’t love applesauce? Hold onto this recipe for a perfect lunch- box food as your child grows.

Nutrition per serving (2 tablespoons): 24 calories; 0g protein; 0g fat (0g sat. fat); 6g carbohydrates; 1g fiber; 5g sugars; 1mg sodium; 3mg calcium; 0mg iron; 49mg potassium; 2mg Vitamin C; 26IU Vitamin A

2. Pear Puree

Look for ripe Bartlett pears for this sweet baby-pleaser of a puree.

4 pears, peeled, cored, and cut into 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the chopped pears. Cover and steam until tender, about 8 to 10 minutes. Cool slightly.

Transfer the pears to a food processor or blender. Process until you get the desired consistency for your baby, adding a tablespoon or more water if needed to help it blend.

Makes about 2½ cups

Flavor Kick: Blend in ⅛ teaspoon cardamom.

Nutrition per serving (2 tablespoons): 20 calories; 0g protein; 0g fat (0g sat. fat); 6g carbohydrates; 1g fiber; 4g sugars; 0mg sodium; 3mg calcium; 0mg iron; 42mg potassium; 2mg Vitamin C; 8IU Vitamin A

3. Potato Puree

Potatoes often get a bad rap, but they are antioxidant-rich and have enough VitaminC to be nutritionally meaningful. Plus they are a perfect mild food to blend withstronger flavors as your baby’s palate progresses. This is one recipe where youwant to go low-tech, since a food processor or blender will turn potatoes into agummy mess. Stick with a ricer (perfect for mashed potatoes) or food mill for asilky puree, or a potato masher for older babies.

2 medium russet or Yukon Gold potatoes, peeled and cutinto 1-inch chunks

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamerbasket over the water. Add the potato chunks. Cover and steam until tender,about 15 minutes. Cool slightly.

Transfer the potatoes to a ricer or food mill to puree, or mash with a potatomasher until you get the desired consistency for your baby.

Makes about 2 cups

Flavor Kick: Stir in a teaspoon of lemon juice.

Nutrition per serving (2 tablespoons): 18 calories; 0g protein; 0g fat (0g sat. fat);4g carbohydrates; 0g fiber; 0g sugars; 1mg sodium; 2mg calcium; 0mg iron; 69mg potassium; 2mg Vitamin C; 1IU Vitamin A

4. Sweet Potato Puree

2 medium sweet potatoes, well-scrubbed

This is one of the sweetest, smoothest, and healthiest foods you can feed yourbaby. While you could peel, chop, and steam sweet potatoes, roasting cuts downon prep time and add a delicious, caramelized flavor. Unlike regular potatoes, theyblend like a dream in either a food processor or blender.

Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.

Place the sweet potatoes on the baking sheet and roast for about 45 minutes, or until they are completely tender when pierced with a fork.

When the sweet potatoes are cool enough to handle, spoon the flesh out ofthe skin and into a food processor or blender. Process until you get the de-sired consistency for your baby, adding a tablespoon or more water to theblender if needed to help it blend.

Makes about 2 cups

Flavor Kick: Puree with a ½ teaspoon of ground cumin.

Age It Up: Don’t forget about this recipe at Thanksgiving, or any fall or winter evening. Add some butter, maple syrup, and a pinch of salt for a scrumptious, sea-sonal side dish.

Nutrition per serving (2 tablespoons): 14 calories; 0g protein; 0g fat (0g sat. fat);3g carbohydrates; 1g fiber; 1g sugars; 5mg sodium; 5mg calcium; 0mg iron; 43mgpotassium; 2mg Vitamin C; 2971IU Vitamin A.

5. Cauliflower Puree

This recipe yields a lot of cauliflower. Luckily, it’s an incredibly versatile and healthful puree. Use a bigger pot, 5 quarts if you have it, to accommodate all of the flo-rets. And feel free to include the chopped core and leaves.

1 medium head cauliflower, cut into florets

In a large pot, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the cauliflower florets. Cover and steam until tender, 15to 20 minutes. Cool slightly.

Transfer the cauliflower to a food processor or blender, working in batches if necessary. Process until you get the desired consistency for your baby,adding ¼ cup or more water to the blender if needed to help it blend.

Makes about 5 cups

Flavor Kick: Add ¾ teaspoon turmeric. Broccoli Puree: Steam 6 cups broccoli florets (about 1 bunch), until tender, 8 to 10minutes. Continue with Step 2. Makes about 2 cups. Carrot Puree: Peel and trim 1 lb. carrots. Chop the thick parts into ½-inch coins andthe skinnier parts into 1-inch pieces. Steam until tender, about 10 minutes. Con-tinue with Step 2. Makes about 1 cup.

Nutrition per serving (2 tablespoons): 4 calories; 0g protein; 0g fat (0g sat. fat); 1gcarbohydrates; 0g fiber; 0g sugars; 4mg sodium; 3mg calcium; 0mg iron; 44mgpotassium; 9mg Vitamin C; 0IU Vitamin A.

6. Red Lentil Puree

Full of protein and simple to cook, lentils deserve a prominent spot on your baby’smenu of first foods.

1 cup red lentils, rinsed

Bring a medium saucepan of water to a boil. Add the lentils and simmer untiltender, stirring occasionally, 12 to 15 minutes. Using a ladle or measuringcup, spoon off and reserve ¼ cup cooking water. Drain the lentils and coolslightly.

Transfer the lentils to a blender. Blend until you get the desired consistencyfor your baby, adding a tablespoon or more of the reserved cooking water ifneeded to help it blend.

Makes about 1½ cups

Flavor Kick: Stir in 2 tablespoons of grated Parmesan cheese.

Age It Up: Unsurprisingly, lentil puree easily doubles as lentil soup. Thin it withchicken or vegetable broth, salt to taste, reheat, and serve.

Nutrition per serving (2 tablespoons): 19 calories; 2g protein; 0g fat (0g sat. fat); 3gcarbohydrates; 1g fiber; 0g sugars; 0mg sodium; 3mg calcium; 1mg iron; 60mgpotassium; 0mg Vitamin C; 0IU Vitamin A.

7. Zucchini Puree

2 medium zucchini, cut into 1-inch chunks

There’s no need to peel the zucchini for this bright green sauce. A blender makesfor the smoothest purée, and because zucchini is so moisture rich, you likely won’tneed additional water. Yellow summer squash is an easy substitute.

In a medium saucepan, bring 2 inches of water to a simmer. Place a steamerbasket over the water. Add the zucchini. Cover and steam until tender, about12 minutes. Cool slightly.

Transfer the zucchini to a blender. Blend until you get the desired consistency for your baby, adding a tablespoon or more water if needed to help itblend.

Makes about 2 cups

Flavor Kick: Purée with 1 tablespoon chopped mint.

Age It Up: This makes a stunningly good cold soup come summer. Refrigerate thepurée for at least several hours, add some cream or milk to thin it, salt to taste, andserve in chilled bowls or mugs.

Nutrition per serving (2 tablespoons): 4 calories; 0g protein; 0g fat (0g sat. fat); 1gcarbohydrates; 0g fiber; 1g sugars; 2mg sodium; 4mg calcium; 0mg iron; 64mgpotassium; 4mg Vitamin C; 49IU Vitamin A

8. Butternut Squash Puree

The sweet taste of butternut squash is usually an instant hit with babies. This is an-other vegetable I prefer to roast as opposed to steam, especially since it means nopeeling! A food processor will make the quickest work of this purée.

1 medium butternut squash.

Preheat the oven to 425°F. Trim the squash, cut in half lengthwise, andscrape out the seeds with a spoon.

Line a rimmed baking sheet with parchment paper. Place the squash halvescut-side down on the baking sheet. Roast until completely tender whenpierced with a fork, about 40 minutes. Let cool.

When the squash is cool enough to handle, remove the skin with your hands. Transfer the flesh to a food processor or a blender. Process until youget the desired consistency for your baby, adding ¼ cup or more water tothe blender (or a little water to the food processor) if needed to help it blend.

Makes about 2½ cups

Alternate cooking method: Butternut squash also steams beautifully. Peel thesquash with a vegetable peeler, halve, scoop out the seeds, and chop. Or buy precut squash.

FlavorKick: Add ¾ teaspoon of ground cinnamon.

Nutrition per serving (2 tablespoons): 25 calories; 1g protein; 0g fat (0g sat. fat); 7gcarbohydrates; 1g fiber; 1g sugars; 2mg sodium; 27mg calcium; 0mg iron; 197mgpotassium; 12mg Vitamin C; 5953IU Vitamin A.

Wholesome Tip

Always wash hard fruits and vegetables with soap and water before cuttingthem, even if you’re discarding the peel. This will keep dirt and bacteria onthe peel from contaminating your knife, the cutting board, and the cut partsof the produce.

9. Sweet Pea Puree

One 10-oz. package frozen peas

You can feel good about using frozen peas for this silky, sweet purée. Since theyare picked and frozen at the height of freshness, frozen fruits and vegetables arejust as nutritious as their fresh counterparts. Be sure to buy frozen produce withno additional ingredients. For a perfectly smooth purée, opt for a blender.

Defrost the peas according to package directions. Drain off all but 1 to 2tablespoons of water.

Transfer the peas and water to a blender. Blend until you get the desiredconsistency for your baby, adding a tablespoon or more water to the blenderif needed to help it blend.

Makes about 1½ cups

Flavor Kick: Add 1½ teaspoons of chopped fresh basil.

Nutrition per serving (2 tablespoons): 19 calories; 1g protein; 0g fat (0g sat. fat); 3gcarbohydrates; 1g fiber; 1g sugars; 1mg sodium; 6mg calcium; 0mg iron; 58mgpotassium; 9mg Vitamin C; 181IU Vitamin A.

10. Ground Beef Puree

1 lb. ground beef, preferably organic.

While it may seem unusual to include meat as a first food, protein and iron-richbeef is incredibly healthy for babies. Use the blender for the smoothest texture.

Heat a medium-sized skillet over medium-high heat. Add the ground beefand cook until no longer pink, about 7 minutes. Drain and discard fat. Coolslightly.

Transfer the beef to a blender. Blend until you get the desired consistencyfor your baby, adding ¼ cup or more water to the blender if needed to help itblend.

Makes about 1¾ cups

Flavor Kick: Blend in a tablespoon of tomato paste.

Lamb Purée: Use ground lamb instead of beef. Makes about 1 cup.

Nutrition per serving (2 tablespoons): 95 calories; 5g protein; 8g fat (3g sat. fat); 0gcarbohydrates; 0g fiber; 0g sugars; 22mg sodium; 7mg calcium; 1mg iron; 80mgpotassium; 0mg Vitamin C; 0IU Vitamin A.

Iron Baby

Babies are born with about six months’ worth of iron in their bodies, so as they grow it’s important to offer adequate amounts of this critical mineral through food. This is especially important for babies who are nursing since breast milk is low in iron. (Formula is fortified.) Good sources of iron include beef, chicken, beans, peas, green beans, sweet potatoes, and forti- fied cereals. Between six and twelve months of age babies should eat about 11mg of iron each day.

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#Recipes #baby food puree combinations #baby food recipes 6-8 months #baby puree recipes #baby puree

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coolveggiedelightuniverse · 5 years ago

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Pumpkin Maple-Glazed Lentil Penne with Roasted Fall Vegetables

This recipe tastes like fall in a bowl and is under 500 calories per serving. The red lentil penne pasta gives this recipe loads of protein (over 21 grams per serving) so that you will feel full. If one of the roasted veggies does not strike your fancy, feel free to substitute with another fall veggie or double up on one of the veggies that you do like.

Serves: 4

Ingredients for the Roasted Fall Vegetables

1 cup (140 g) peeled and chopped butternut squash

1 cup (110 g) peeled and chopped parsnips

1 cup (80 g) halved Brussels sprouts

1 tbsp olive oil

1/2 tsp thyme

1/2 tsp rosemary

1/2 tsp sage

1/2 tsp sea salt

1/2 tsp black pepper

Ingredients for the Pasta

12 ounces red lentil penne pasta (I used Trader Joe brand)

1/2 cup pumpkin, canned (NOT pumpkin pie filling)

1 cup lite coconut milk

2 tbsp pure maple syrup

1/2 tsp sea salt (or to taste)

1/2 tsp salt (or to taste)

1/2 cup low sodium vegetable broth

1 tbsp olive oil

For the Roasted Fall Vegetables

Preheat oven to 400 degrees F

Line a baking sheet with parchment paper and set to side

Toss vegetables in large bowl with olive oil, thyme, sage, rosemary, salt, and pepper

Spread out onto the prepared baking sheet in an even layer. Roast for 15 minutes, stir, and roast for 10 to 15 more minutes or until vegetables are tender and slightly browned.

For the Pasta

While the veggies are roasting, cook the penne pasta according to package directions. Be sure to salt cooking water as per package directions.

When the pasta and vegetables are roughly 10 minutes from done, whisk together the pumpkin purée, coconut milk, and maple syrup in a large skillet over medium heat. Bring to a boil and then reduce heat to low until thickened a bit.

Add the roasted vegetables and cooked pasta to the skillet with the sauce and toss well to coat. Then add the olive oil and vegetable broth. Add the salt and pepper.

Nutritional Information (per serving)

*Note if you change the vegetables or use regular pasta instead of lentil pasta, it will change the calorie count and alter the protein content significantly.

Calories 452

Protein 21.9 g

Cholesterol 0 g

Total Fat 7.9 g (Sat Fat 4.1 g)

Fiber 9.8 g

#veganrecipes #veganeats #healthyeating #vegetarian recipes #vegan recipe vegetarian recipe

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sustainhealthmagazine · 5 years ago

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Christmas Lunch Hacks for Your Vegan Friends

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By FOOD EDITOR FOR SUSTAIN HEALTH

PUBLISHED: 12:12, 22 November 2019 | UPDATED: 12:42, 22 November 2019

Cooking Christmas lunch is stressful at the best of times, but with millions of Brits choosing to eat plant-based this festive season, many people are struggling with what to cater for their veggie and vegan guests.

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With cries of “Can you eat eggs?! What can I replace the butter with??!!” among others…the anxiety ante has been well and truly upped, so plant-based food brand Gosh! comes to the rescue with some simple plant-based hacks to take the hassle out of a meat-free Christmas.

Swap goose fat for coconut oil or rapeseed oil for the roasties, as these oils have a higher smoke point and will ensure the crispiest of roasties. Why not also try adding dry polenta during the roasting process for that extra golden crispiness.

Vegan gravy – into hot water, add dried porcini mushrooms, tomato purée, herbs, roasted garlic and seasoning into a blender for the perfect vegan gravy.

Gosh! Sage and Black Pepper Sausages make the perfect plant-based alternative to pigs in blankets, and when rolled into balls, makes the perfect stuffing too!

Replace the dairy milk in bread sauce with a lactose free or oat milk alternative, replace butter with a soya or avocado spread alternative available at all health food shops and big supermarkets. You can also add a couple of tablespoons of ground flaxseed to your bread sauce. Not only does this help to thicken the sauce, it also provides a dose of healthy omega-3 fats.

Toasting pine nuts and sprinkling over warm Gosh! Sweet Pumpkin and Chilli Bites, served on a rosemary sprig skewer makes for the perfect Christmas canapé.

Steam your brussels sprouts, then add a handful of dried cranberries, a drizzle of avocado oil and a sprinkle of zinc-rich pumpkin seeds for a satisfying crunch.

Slice 1 large red onion add a teaspoon of maple syrup and sauté until caramelised. Serve on top of a mushroom burger for a simple yet hearty main dish.

For a quick cranberry sauce, cook fresh cranberries in a saucepan with a little water and a dash of maple syrup. When they begin to ‘pop’, take off the heat. Once cool, stir in 2tbsp chia seeds and leave to thicken.

For an easy starter dip, blend together 1 handful spinach, 1 garlic clove, 1 handful frozen peas, a squeeze of lemon and half a cup of coconut yoghurt. Drizzle with avocado oil and serve with Gosh! Broad Bean and Quinoa Bites.

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Leftover parsnips? Blend cooked parsnips with 1–2 cooked onions, vegetable stock, a little coconut cream and cumin. Serve as soup and top with crumbled Gosh! Beetroot Falafel for a pop of colour.

Don’t have time to make a nut roast? No problem—simply roast some Gosh! Sweetcorn & Quinoa Bites and serve with chopped dried apricots and grated carrot.

Make your own 'smoked salmon' from carrot strips marinated in tamari and lemon. Perfect on a blini with vegan cream cheese as a canapé or with tofu scramble as Xmas day breakfast.

Make mini sausage rolls as the perfect Xmas party grub using puff pastry and any of the Gosh! Sausages cut into smaller pieces.

For an amazing Xmas day centrepiece why don't you stuff a Butternut squash with mashed up Gosh! Moroccan Bites – falafel, cranberries and nuts. Bind together with a 'chia egg ' and top with herbs and breadcrumbs and bake for 30 mins. This will look beautiful when you serve it and makes a change from nut roast.

Swap the eggs for chia eggs; make a chia egg by mixing together 1 tablespoon of chia seeds and 3 tablespoons of water and waiting 5 minutes ... this will replace 1 egg and use just as you would a normal egg.

Make your own vegan baileys by mixing a little coffee, whiskey, plant-based milk (try coconut) and sweeten with maple or agave syrup.

Make the ultimate Boxing Day sarnie using cold Gosh! Sage and Black Pepper Sausages, vegan mayo, cranberry sauce and loads of salad and any other leftovers that look good to throw in.

ENJOY!

Gosh!’s range can be enjoyed as a cold on-the-go snack or heated up as part of a delicious and nutritious meal. Starting from just £2.40 the bites, burgers and sausages are the tastiest and healthiest way to eat meat-free. The whole Gosh! range is as transparent as glass with absolutely nothing hidden and everything on show – which is why the range is fully registered by the Vegetarian, Vegan, Coeliac and Kosher food societies.

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