Butternut Squash Soup

Recipe and photo from Toronto Sun

It's raining today. Perfect time to have this soup.

Versatile, affordable and tasty — all I can say is butternut squash rocks!


Pound for pound butternut squash is the best winter veg around.  With a thin skin, a small cavity and fewer seeds than you expect, you get more usable flesh and less waste.  A perfect partner for the heart-healthy diet, butternut squash is high in fibre, packed full of calcium, potassium, vitamins A, C and B, and is a good source of beta-carotene. Beta-carotene is beneficial for vision and the immune system. 

When purchasing butternut squash look for those with a smooth, blemish-free skin that feels heavy for its size.  If the price is right purchase more than one, and store in a cool, dry place. Squash can last up to three months this way, and the options are endless. 
Butternut squash can be boiled, roasted on the barbecue, microwaved, pureed, baked and even fried. Just remember that baking deepens its flavour. I’ve personally used it as a substitute for sweet potatoes in casseroles and have even enjoyed it baked as a French fry but my favourite is a simple butternut squash soup on a cool November day!


Here’s a great recipe I’ve adapted from Canadian Living magazine.


1 butternut squash
1 medium onion
1 head of garlic
1/2 cup (125ml) olive oil
4 cups (1L) low sodium chicken broth
4-5 sprigs fresh thyme
1/2 tsp. (2ml) ground sage
Salt a pepper to taste
1/2 cup (125ml) 35% cream or half and half
Sunflower seeds and chives to garnish


Preheat the oven to 400F (200C). While oven is heating, slice squash in half and scoop out seeds with a spoon (you’ll need a good knife to slice squash). Place cut side down on baking sheet. Peel onion and slice it in half. Place on baking sheet; season with salt and pepper then drizzle with most of olive oil.


Slice top off garlic head then place it on a small piece of foil. Drizzle with remaining oil, wrap in foil and place on baking sheet. Roast for 45 to 50 minutes until squash is soft (poke it with a fork to test). Let squash cool slightly, and then scoop out flesh into a medium pot along with the onion. Unwrap garlic and squeeze it into pot (cloves should slide right out). Add chicken broth, thyme, sage, salt and pepper. Bring to a boil then simmer for 20 minutes, stirring occasionally. Let soup cool then puree in a blender or with an immersion blender.


Stir in the cream and serve garnished with sunflower seeds and chopped chives.


Serves 4 to 6.

Baked Quinoa Patties

This recipe is from Heidi Swanson.

HS: I baked these, but you can pan-fry them in a skillet** if you like - it's a bit quicker, but requires more of your attention. I've included those instructions at the bottom of the recipe.

2 1/2 cups / 12 oz /340 g cooked quinoa, at room temperature*
5 large eggs, lightly beaten
1/2 teaspoon fine-grain sea salt

1/3 cup/ .5 oz /15 g finely chopped fresh chives
1/3 cup /.5 oz /15 g finely chopped fresh dill
1 cup / 1.5 oz /45 g finely chopped kale
1 yellow or white onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon (toasted) cumin
1 teaspoons baking powder

1 cup / 3.5 oz /100 g whole grain bread crumbs, plus more if needed
water or a bit of flour, if needed

1/3 cup / .5 oz / 15 g crumbled feta

1 tablespoon extra-virgin olive oil or clarified butter

Preheat oven to 400F / 200C.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.

Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.

Gently stir in the feta.

At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. If you're still having trouble getting the mixture to hold - mix in flour, a couple tablespoons at a time.

Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for ~20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.

Enjoy hot, or allow to cool to room temperature on a cooling rack.

Makes about a dozen patties.

*To cook quinoa: Combine 2 cups/ 12 oz/340 g of well-rinsed uncooked quinoa with 3 cups / 700 ml water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.

**Alternately, you can cook the patties in a skillet. Here's how - Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

Prep time: 10 min - Cook time: 25 min

Chinese Braised Mushrooms & Tofu

I made this dish tonight and my partner and I loved it. I added some red bell pepper, carrots, and used mini tofu puffs instead of firm tofu.

Recipe and photo from Eating Well.

Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.

4 servings, about 1 cup each
Active Time: 40 minutes
Total Time: 40 minutes

1 tablespoon canola oil

4 cloves garlic, minced

2 teaspoons minced fresh ginger

4 portobello mushroom caps, gills removed, chopped

1 tablespoon chile-garlic sauce, (see Note)

1 1/4 cups mushroom broth, or vegetable broth

2 tablespoons dry sherry, (see Tip)

2 tablespoons reduced-sodium soy sauce

2 teaspoons brown sugar

1 14-ounce package firm tofu, cut into 1/2-inch cubes

1 8-ounce can water chestnuts, rinsed and coarsely chopped

1 tablespoon water

1 1/2 teaspoons cornstarch

1. Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and chile-garlic sauce and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 4 to 6 minutes.
2. Add broth, sherry, soy sauce, brown sugar, tofu and water chestnuts and bring to a simmer. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.
3. Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.

Tips & Notes

• Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.
• Tip: “Cooking sherry” can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.

Nutrition

Per serving: 181 calories; 8 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 17 g carbohydrates; 1 g added sugars; 11 g protein; 5 g fiber; 545 mg sodium; 599 mg potassium.
Nutrition Bonus: Calcium (22% daily value), Potassium (17% dv), Iron (15% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat

Crustless Carrot Mini-Quiches

Make this recipe soon.

Gluten-Free Breadsticks

Not sure if I will make this, but who knows?

Adapted from Joseph Pace

Time: 40 minutes

1/2 teaspoon plus 1/8 teaspoon active dry yeast
3/4 cup organic brown rice flour
1/2 cup tapioca starch (see note)
1 tablespoon nonfat dry milk powder
1/2 teaspoon xanthan gum (see note)
1/2 teaspoon unflavored gelatin powder
1/4 teaspoon sea salt
Pinch of dried herbes de Provence
1/4 teaspoon sugar
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons cider vinegar
Nonstick spray or vegetable oil, for greasing baking sheet and breadsticks
Fleur de sel or other flaky sea salt.

1. Preheat oven to 425 degrees. In a medium mixing bowl fitted with standard beaters (not a dough hook), combine yeast, rice flour, tapioca starch, dry milk powder, xanthan gum, gelatin powder, 1/4 teaspoon sea salt and herbes de Provence. Mix on low speed to blend. Add 1 cup warm water (105 to 110 degrees), sugar, olive oil and vinegar. Increase speed to high, and beat 6 minutes. (Dough will stay very soft and should not pull off sides of bowl; if necessary, add water 1 tablespoon at a time until dough does not resist beaters.)
2. Liberally spray or oil a baking sheet, and set aside. Put dough into a large pastry bag with a plain round 1/2 -inch tip, and pipe 12 breadsticks about 8 inches long, leaving about 2 inches in between. Spray or brush tops of breadsticks liberally with oil, and salt generously with fleur de sel.
3. Bake breadsticks 10 minutes, turn and spray or brush again with oil. Continue to bake until golden brown, about 10 minutes more. Serve warm.

Yield: 12 breadsticks.

Note: Tapioca starch is available in Asian markets and specialty food stores, and xanthan gum is available in health food stores.

Soto Ayam (Indonesian Chicken Soup With Noodles and Aromatics)

Adapted from “Cradle of Flavor” by James Oseland (W. W. Norton, 2006).

Time: 1 hour 15 minutes

1 free-range chicken, about 3 pounds, quartered
2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot
6 kaffir lime leaves, fresh or frozen (optional)
1 teaspoon kosher salt, more to taste
1 teaspoon black peppercorns
1 1/2 tablespoons coriander seeds
2 teaspoons cumin seeds
5 shallots, peeled and halved
3 cloves garlic, peeled
2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground turmeric
2 tablespoons finely minced ginger
3 tablespoons peanut oil
4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun or bun
1 tablespoon fresh lime juice
2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves
2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
Quartered limes and chili paste (such as sambal) for serving
Cooked white rice (optional).

1. Place chicken in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
3. Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
4. Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
5. Cook noodles according to package directions.
6. Turn off heat under soup and stir in lime juice. Taste for salt.
7. To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
8. Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.

Yield: 4 servings.

Nana José’s Chocolate Pecan Cake

Adapted from Patricia Jinich

Time: 50 minutes

FOR THE CAKE:
1/4 cup plus 1 tablespoon unsalted butter or pareve margarine
6 ounces bittersweet chocolate
1 cup pecans
6 large eggs
1 teaspoon vanilla extract
1 cup sugar
Dash of salt


FOR THE GARNISH:
3 tablespoons grated piloncillo sugar or brown sugar
Finely grated zest of 1 lime
Juice of 2 limes (about 1/4 cup juice)
1 pint strawberries, washed, hulled and halved
1 pint blackberries, washed
Lightly sweetened whipped cream, optional.

1. For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
2. Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
3. Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
4. For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.

Yield: 8 to 10 servings.

Stir-Fried Quinoa With Vegetables and Tofu

By MARTHA ROSE SHULMAN

 

I’ve substituted cooked quinoa here for rice. You can use either regular or royal red quinoa for this dish. As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.

1/2 pound firm tofu, drained and sliced about 1/2 inch thick
2 broccoli crowns, broken into florets
Salt to taste
1 tablespoon soy sauce (regular or low-sodium)
1 tablespoon fish sauce (may substitute soy sauce)
2 teaspoons dark Asian sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons peanut oil or canola oil
1 medium red bell pepper, cut in thin strips
3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths
1 bunch scallions, sliced very thin
5 cups cooked quinoa (1 1/3 cups uncooked)

1. Place the tofu slices on paper towels. Place another paper towel on top, and prepare the remaining ingredients.
Cut the tofu slices into 1/2-inch dice. Meanwhile, bring a medium pot of water to a boil, and add the broccoli. Boil one minute, and transfer at once to a bowl of ice water. Drain and dry on paper towels.
2. In a small bowl or measuring cup, combine the soy sauce, fish sauce and sesame oil. Combine the garlic and ginger in another small bowl. Have all the ingredients within easy reach of your pan.
3. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in a tablespoon of the oil by adding it to the sides of the pan and tilting the pan. Add the tofu. Reduce the heat to medium, and stir-fry one to two minutes until it begins to brown. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the pepper and bok choy, and stir-fry for one minute. Add the broccoli, and stir-fry for one minute.
4. Swirl in the remaining oil, and add the scallions, quinoa and the soy sauce mixture. Stir-fry, scooping the ingredients up from the bottom of the wok, for about one minute until heated through and fragrant. Serve at once.

Yield: Serves four.

Advance preparation: Cooked quinoa will keep for three or four days in the refrigerator.

Nutritional information per serving: 402 calories; 16 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 50 grams carbohydrates; 9 grams dietary fiber; 657 milligrams sodium (does not include salt added during cooking); 16 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com. Her new book, “The Very Best of Recipes for Health,” was published in August by Rodale Books.

Apricot-Walnut Muffins

Adapted from Shauna James Ahern, Glutenfreegirl.com

Time: 1 hour plus cooling

Butter to grease the pan
350 grams gluten-free flour mix (a little over 3 cups), purchased or homemade (see recipe)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
180 grams dark brown sugar (about 1 cup)
1 teaspoon kosher salt
2 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1/2 cup grapeseed or coconut oil
40 grams chopped dried apricots (about 1/3 cup)
40 grams toasted chopped walnuts (about 1/3 cup).

1. Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
2. Whisk together flour, baking soda, baking powder, sugar and salt.
3. In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.
4. Fill muffin tins 3/4 full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.

Yield: 12 muffins.

Spicy Quinoa, Cucumber and Tomato Salad

By MARTHA ROSE SHULMAN

 

This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.

1 cup quinoa
3 cups water
Salt to taste
2 cups diced cucumber
1 small red onion, finely minced (optional)
2 cups finely diced tomatoes
1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado, sliced, for garnish

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.
2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves six.

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

Nutritional information per serving: 236 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 12 milligrams sodium (does not include salt added during cooking); 6 grams protein
Martha Rose Shulman can be reached at martha-rose-shulman.com.

Pear Ginger Crumble

Recipe from Martha Shulman.

This is one of my favorite crumbles, the one I make most often once the fruits of summer give way to apples and pears in the fall.

2 1/2 to 3 pounds pears (about 5 large ones), peeled, cored and sliced
2 tablespoons raw brown (turbinado) sugar, preferably organic
1 tablespoon fresh lemon juice
2 tablespoons chopped candied ginger
1/2 teaspoon pure vanilla extract, or the seeds from 1/2 vanilla bean
2 teaspoons cornstarch or arrowroot
1 batch quinoa-oat crumble topping
 
1. Preheat the oven to 375 degrees. Butter a 2- or 2 1/2-quart baking dish. In a large bowl, mix together the pears, sugar, lemon juice, candied ginger, vanilla extract or seeds, and cornstarch or arrowroot.
2. Scrape the fruit and all of the juice in the bowl into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
3. About 30 minutes before serving, spread the crumble topping over the pear mixture in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.

Yield: Serves eight.

Advance preparation: The crumble topping keeps for several months in the freezer. The recipe can be made through Step 2 several hours before the final baking.

Nutritional information per serving: 297 calories; 10 grams fat; 6 grams saturated fat; 23 milligrams cholesterol; 50 grams carbohydrates; 6 grams dietary fiber; 103 milligrams sodium; 4 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com. Her latest book, "The Very Best of Recipes for Health," was published in August by Rodale Books.

Breakfast Quinoa With Fruit and Almonds

Recipe from Martha Shulman.


Several readers have asked me about the way I cook quinoa, which differs from the package directions. I use three parts water to one part quinoa. I cook the quinoa until the grains are fluffy and a spiral appears as the outer germ separates from each grain (15 minutes). Then I drain off the excess water through a strainer, return the quinoa to the hot saucepan, cover the pan with a towel and put the lid back on, so the quinoa will dry out and fluff.

Quinoa will cook well using two parts water to one part quinoa, but I find that the grains are fluffier if I do it my way.

Quinoa cooks so quickly that you can make it for breakfast without getting up especially early to do so. But you can save a precious 20 minutes if you cook the quinoa ahead of time.

The trick here is to cook the plums just long enough so that they bleed a little bit, which makes the porridge very pretty, but not so long that they completely break down.

1 tablespoon unsalted butter
2 to 3 plums, pitted and diced
1/4 cup dried fruit, such as cranberries, cherries or diced apricots
1/4 teaspoon ground cinnamon (more to taste)
1 to 2 tablespoons honey or agave nectar
24 almonds, halved or slivered
4 cups (loosely packed) cooked quinoa (1 cup uncooked)
Milk or yogurt to taste

1. Heat a large, heavy saucepan over medium heat, and add the butter. When the sizzling begins to subside, add the plums, dried fruit and cinnamon. Stir gently until the plums begin to break down slightly, one to two minutes, and add the honey or agave nectar and the almonds. Stir together for 30 seconds to a minute, and add the cooked quinoa. Toss the ingredients together gently and heat through. Add milk, if desired, and heat through, stirring. Or serve as is, topped with yogurt if you wish.

Yield: Serves four to six.

Advance preparation: Cooked quinoa will keep for about four days in the refrigerator. The entire dish can be made a day ahead, and reheated in the pan or in a microwave.

Nutritional information per serving (four servings): 283 calories; 9 grams fat; 2 grams saturated fat; 8 milligrams cholesterol; 43 grams carbohydrates; 5 grams dietary fiber; 5 milligrams sodium (does not include salt added during cooking); 8 grams protein

Nutritional information per serving (six servings): 189 calories; 6 grams fat; 2 grams saturated fat; 5 milligrams cholesterol; 29 grams carbohydrates; 3 grams dietary fiber; 3 milligrams sodium (does not include salt added during cooking); 5 grams protein
Martha Rose Shulman can be reached at martha-rose-shulman.com. Her

Black Rice, Corn and Cranberries

The first time I came up with this recipe, I thought I’d better cut the recipe in half so my family of four wouldn’t be eating it for the rest of the week. What a mistake—we tore through it in no time. While it’s a festive eyeful, it’s too good to save for only special occasions, and too simple not to make for everyday meals.

1 cup black rice or wild rice
3 tablespoons olive oil or other healthy vegetable oil
3 to 4 cloves garlic, minced
3 to 4 scallions, green and white parts, thinly sliced
2 cups thawed frozen corn kernels
1/4 cup lemon or lime juice, or to taste
1/4 to 1/2 cup chopped cilantro leaves, to taste
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup dried cranberries
Salt and freshly ground pepper to taste
1/4 cup toasted pumpkin seeds for topping

1. If using black rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes. If you’d like a more tender grain, add 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups of water and cook as directed above.
2. Just before the rice is done, heat half the oil in a large skillet. Add the garlic and sauté over low heat until golden. Add the scallions and corn kernels and sauté just until warmed through.
3. Transfer the cooked rice to the skillet. Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries, and remaining oil. Gently stir the mixture, then season to taste with salt and pepper.
4. To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.

Yield: 8 servings.

Coconut Butternut Squash Soup

Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.

1 large butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil or other vegetable oil
1 large yellow or sweet white onion, chopped
1 medium apple, any variety, peeled and diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube
2 teaspoons good-quality curry powder
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can light coconut milk
Salt and freshly ground pepper to taste
--------------------
Garnish:
2 medium red onions, quartered and thinly sliced
1 good-size bunch kale (about 10 to 12 ounces)

1. To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.
2. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
3. Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
4. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
5. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
6. Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.
7. Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
8. To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

Yield: 8 servings.

See all selected recipes from "Vegan Holiday Kitchen."

Simple Provençal Winter Squash Gratin

I’ve offered a few winter squash gratin recipes over the years, but none as simple as this one. There’s little more than squash here, seasoned with lots of garlic and fresh herbs. Dicing all the squash takes time, but then the work is just about done. If you want to use a food processor, you can, but you can’t get even pieces that way. The recipe is based on one of my favorite recipes in Richard Olney’s book “Simple French Food.”

3 pounds winter squash (like 1 large butternut), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice
4 garlic cloves, minced
1/4 cup bread crumbs
1/2 cup finely chopped fresh parsley
1 tablespoon fresh thyme leaves
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil

1. Preheat the oven to 375 degrees. Oil a 3-quart baking or gratin dish with olive oil. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.
Yield: 6 servings.

Advance preparation: You can get most of the busy work – the dicing of the squash – done a day before you assemble and bake this. If you need oven space for your turkey, make the gratin ahead and reheat in a medium oven until sizzling. It will keep for a few days in the refrigerator.

Variation: If you don’t want this to taste quite as garlicky (it’s characteristically Provençal), instead of mincing the garlic and tossing with the squash, peel and crush the garlic cloves. Heat the oil and garlic together in a small skillet until the garlic is golden brown, then discard the garlic cloves and toss the oil with the other ingredients as directed.

Nutritional information per serving: 154 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 21 grams carbohydrates; 6 grams dietary fiber; 38 milligrams sodium (does not include salt to taste); 3 grams protein.

See all selected recipes from "Recipes for Health."

Puréed Roasted Squash and Yams With Citrus

This aromatic dish is inspired by a recipe in Lynne Rossetto Kasper’s wonderful book “The Splendid Table.” The dish was traditional at Yom Kippur among the Italian Jews of Emilia-Romagna. Ms. Kasper says that in Italy the dish is often served with poached turkey, which says to me that it’s perfect for Thanksgiving.

1 good-size butternut squash, about 3 pounds
1 1/2 pounds sweet potatoes (or yams, the kind with the dark orange flesh)
3 tablespoons mixed finely chopped orange and lemon zest
1/4 to 1/2 teaspoon ground cinnamon (to taste)
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper

1. Preheat the oven to 400 degrees. Cover a large baking sheet with foil and brush the foil with olive oil. Cut the squash in half lengthwise (see below) and scoop out the seeds and fibers. Lay on the baking sheet, cut side down. Pierce the sweet potatoes in several places with the tip of a paring knife and place them on the baking sheet. Place in the oven and bake 1 hour, or until the potatoes and squash are thoroughly tender when pierced with a knife. Turn the oven down to 350 degrees.
2. Bring 1 quart of water to a boil in a saucepan and add the zests. Boil for 3 minutes and drain.
3. When the squash and sweet potatoes are tender, remove the skins and mash the rest with a fork, potato masher or standing mixer fitted with the paddle, or put it through a food mill. (A food processor makes the mixture too watery, Ms. Kasper says.) Stir in the citrus zest, the cinnamon, olive oil, and salt and pepper to taste.
4. Scrape the mixture into a heavy skillet or saucepan and cook, stirring, over medium heat, stirring, for 10 to 15 minutes, until it is thick and steamy. Serve hot.
Yield: 6 to 8 servings.

Advance preparation: You can bake the squash and sweet potatoes up to 2 days ahead and reheat in a medium oven or on top of the stove.

Note: I find that the easiest way to cut a big butternut squash in half is to slice off the very top and bottom, then stand it on its now-flat bottom and cut down from the top using a sturdy chef’s knife.

Nutritional information per serving (6 servings): 170 calories; 0 grams saturated fat; 0 grams polyunsaturated fat; 2 grams monounsaturated fat; 0 milligrams cholesterol; 37 grams carbohydrates; 9 grams dietary fiber; 53 milligrams sodium (does not include salt to taste); 3 grams protein.

Nutritional information per serving (8 servings): 128 calories; 0 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 28 grams carbohydrates; 7 grams dietary fiber; 40 milligrams sodium (does not include salt to taste); 2 grams protein.

Chanterelles on Toast

Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So start by letting them hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it’s time to reintroduce flavorful liquids, which the mushrooms will also take up.

2 tablespoons extra virgin olive oil
1 pound fresh chanterelles
2 tablespoons sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 cup vegetable stock
1/2 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 tablespoon chopped flat leaf parsley
1 tablespoon cold butter
1/4 teaspoon kosher salt
Freshly ground pepper, to taste
4 slices toasted sourdough, for serving
4 tablespoons shaved vegetarian Parmesan

1. Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
2. Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
3. Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.

Yield: 4 servings.

Sweet Potato and Green Bean Salad

1 pound green beans, both ends removed, cut into pieces about 2-inches long
1 cup pineapple juice
1/2 teaspoon ground cumin
2 bay leaves
1/4 cup maple syrup
2 tablespoons soy sauce
2 tablespoons olive oil
1 pound sweet potatoes, peeled and cut into 1-inch cubes
Zest from 1 washed lemon, to yield about 2 teaspoons
3 cups baby arugula or watercress
1 teaspoon sesame seeds, toasted

1. Place the green beans in boiling salted water and cook until al dente.
Remove and place in ice-cold water so they keep their bright green color. Drain.
2. Place the pineapple juice, cumin and bay leaves in a small saucepan. Simmer on low heat until reduced by half.
3. Pour the pineapple juice reduction in a bowl and mix with maple syrup and soy sauce.
4. Place the olive oil in a pan over high heat, add the sweet potatoes and cook until golden brown on all sides.
5. Place the sweet potatoes in a bowl and add the green beans, lemon zest and the maple-pineapple dressing. Toss until mixed. Mixing the dressing with the sweet potatoes while they are still warm allows even distribution of the dressing throughout the salad. Cool to room temperature.
6. Place the arugula or watercress on the bottom of a plate and place the vegetables on top. Sprinkle with the toasted sesame seeds. Serve immediately.

Yield: 6 servings.

Nutritional information per serving: 253 calories; 3 grams protein; 39 grams carbohydrates; 10 grams fat.

Vegetable Frittata With Quinoa

More recipes from New York Times.

2 cups vegetable stock
1 cup parsnips, peeled and diced into roughly 1/2-inch cubes
1 cup cauliflower, broken into florets
1 cup zucchini, cut into roughly 1/2-inch slices
1/2 cup quinoa, uncooked
1/2 cup red plum tomato, cored and diced
2 teaspoons Herbs de Provence (or equal parts thyme, oregano, marjoram, basil and sage)
2 teaspoons Roquefort or other blue cheese
4 eggs

 
1. Preheat oven to 375 degrees.
2. Heat stock in a saucepan over medium heat to boiling. Add parsnips and cook 5 to 7 minutes, until al dente. Remove parsnips from stock with a slotted spoon and put in large bowl. Reserve stock; it will be used to cook other frittata ingredients.
3. Add cauliflower to heated stock and cook 5 to 7 minutes, until al dente. Remove cauliflower and add to bowl with parsnips.
4. Add zucchini to stock and cook about 1 minute, then remove and add to vegetables in bowl.
5. Add quinoa to simmering stock, bring to a boil and cook about 5 minutes, or until al dente. Remove the quinoa from the stock and add to vegetables in bowl. (The broth, enriched with flavor and vitamins from the vegetables, can be stored and re-used.)
6. Add diced tomato, herbs and Roquefort to the cooked vegetables and quinoa. Mix until the cheese combines completely with the other ingredients.
7. In a small bowl, whisk the eggs with a fork until whites and yolks are mixed. Add the eggs to the vegetable mixture and stir gently.
8. Rub 1 teaspoon butter on the bottom of a 10-inch nonstick ovenproof fry pan (or coat with nonstick spray). Heat the pan on the stovetop on medium until the butter is frothy, lower the temperature to medium-low and add the frittata mixture. Cook for a few minutes, then finish in the oven until done to your taste. (Leaving them slightly runny makes for a velvety texture.)
9. Flip onto a plate by holding the plate upside down on top of the pan and flipping pan and plate together. You can brush the top of the frittata with melted butter and serve with toast.

Yield: 6 servings.

Nutritional information per serving: 138 calories; 8 grams protein; 18 grams carbohydrates; 5 grams fat.

Stir-Fried Balsamic Ginger Carrots

The carrots need to be cut as uniformly as possible so that all the vegetables cook in the same amount of time. If the carrots are skinny (about 1/2 to 3/4 inch in diameter), simply cut them into 2-inch pieces; if they’re medium (about 1 inch in diameter), cut lengthwise in half before cutting into 2-inch pieces; if they’re large (about 1 1/2 to 2 inches in diameter), quarter lengthwise before cutting into 2-inch pieces. Blanching the carrots reduces the amount of oil necessary to stir-fry. Mince the ginger by hand; if you use a grater or microplane, the ginger will be too wet and will spatter in the oil.

1 1/4 teaspoon salt
1 1/2 pounds carrots, cut diagonally into 2-inch pieces (about 5 cups)
1 tablespoon plus 1 teaspoon balsamic vinegar
1 tablespoon dry sherry
2 teaspoons soy sauce (low-sodium if desired)
3/4 teaspoon sugar
1/4 teaspoon freshly ground pepper
2 tablespoons peanut or canola oil
2 tablespoons minced ginger
2 tablespoons finely chopped chives

1. In a 3-quart saucepan, bring 1 1/2 quarts water to a boil over high heat. Add 1/2 teaspoon of the salt and the carrots and return to a full boil, about 5 minutes. Boil for 2 additional minutes. Drain the carrots in a colander, shaking well to remove excess water. Combine the vinegar, sherry and soy sauce in a cup. Combine the sugar, pepper and the remaining 3/4 teaspoon salt in a small dish.
2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the ginger and stir-fry no more than 10 seconds, until the ginger is fragrant. Add the carrots and stir-fry for 1 minute, until the carrots are well coated in oil and ginger. Swirl the vinegar mixture into the wok, sprinkle with the sugar mixture, and stir-fry for 1 minute, until the carrots are crisp-tender. Immediately transfer to a serving bowl and sprinkle with chives.

Advance preparation: You can make this dish earlier in the day and reheat in a medium oven.

Yield: 8 servings.

Stir-Fried Brussels Sprouts With Shallots and Sherry

Brussel sprouts seem to be a favourite for Thanksgiving.

If the brussels sprouts are wet when added to the wok, the moisture will turn the stir-fry into a braise. To prevent this, use a salad spinner to dry the vegetables. You can also pat dry the sprouts with a kitchen towel. To roast the pine nuts, put them in an empty wok and stir-fry for 2 minutes over medium heat until pine nuts are light golden.

1 pound brussels sprouts
3 tablespoons dry sherry
1 tablespoon soy sauce (low-sodium if desired)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons peanut or canola oil
1/3 cup thinly sliced shallot
1 tablespoon minced garlic
1/4 cup roasted pine nuts

1. Trim the ends off the brussels sprouts and remove and discard any discolored outer leaves. Shave a scant 1/4-inch-thick slice off one side of each sprout and put cut side down. Cut scant 1/4-inch-thick slices to make about 6 cups. Transfer the brussels sprouts to the colander of a salad spinner and rinse under cold water. Put the colander into the salad spinner and spin to remove excess water. Combine the sherry and soy sauce in a cup. Combine the salt and pepper in a small dish.
2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the shallots and garlic and stir-fry no more than 10 seconds, until the aromatics are fragrant. Add the brussels sprouts, sprinkle with the salt mixture and stir-fry for 1 minute, just until the brussels sprouts are bright green. Swirl the sherry mixture into the wok, cover and cook 1 minute, until almost all the liquid has evaporated. Uncover and stir-fry for 2 minutes, until the Brussels sprouts are crisp-tender and the liquid has just evaporated. Sprinkle with the pine nuts.
Advance preparation: The brussels sprouts can be sliced, washed and dried a day in advance. Store them in a plastic container in the refrigerator. The pine nuts can be roasted several days ahead. You can also make this dish earlier in the day, but do not add the pine nuts. Reheat in a medium oven and sprinkle with pine nuts before serving.

Yield: 6 servings.

Mandarin Rice Stuffing With Chestnuts and Shiitake Mushrooms

The next three recipes come from Grace Young, courtesy of the New York Times.

The brown rice is cooked in vegetable broth to infuse it with more flavor. It needs to be cooked in advance and chilled before stir-frying. Hot rice is too moist to stir-fry and results in gummy rice. You can buy cooked chestnuts in a jar, but I prefer the taste of fresh roasted chestnuts.

1 1/3 cups long-grain brown rice
2 2/3 cups vegetable broth
1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Asian-style sesame oil
3/4 teaspoon salt
1/4 teaspoon ground white pepper
3 tablespoons peanut or canola oil
1 tablespoon minced ginger
1 tablespoon minced garlic
4 ounces fresh shiitake mushrooms, stems removed and caps cut into scant 1/4-inch slices (about 2 1/2 cups)
1 cup red bell peppers cut into 1/4-inch dice
1 1/2 cups cooked chestnuts, quartered
1/2 cup roasted chopped pecans
1/4 cup chopped cilantro
1 bunch scallions (about 1 1/2 cups chopped)

To roast chestnuts: Use the tip of a sharp paring knife to cut an X on the flat side of each chestnut. Put the chestnuts in a plastic container and put in the freezer for 15 minutes. Meanwhile, preheat the oven to 425 degrees. Put the chestnuts on a jelly roll pan or baking dish, cut side up, and roast 20 minutes. Remove pan from the oven and allow chestnuts to cool until warm to the touch. Remove the shell and peel the chestnuts. Roasted chestnuts will keep in the refrigerator in a covered container for 2 to 3 days.

To roast pecans: Place pecans in an empty wok and stir-fry for 2 minutes over medium heat until the nuts are golden. The pecans can be roasted several days ahead.

To prepare the stuffing:
1. In a 2-quart saucepan, bring the broth to a boil over high heat. Add the rice and return to a full boil. Cover, reduce the heat to low and simmer until the liquid is absorbed, about 40 minutes. Turn off the heat and let stand 5 minutes. Fluff the rice, cover, and allow it to completely cool before refrigerating. Makes about 4 cups.
2. Combine the soy sauce and sesame oil in a cup. Combine the salt and pepper in a small dish.
3. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 tablespoons of the peanut oil by adding it to the sides of the pan and swirling the pan, then add the ginger and garlic using a metal spatula to stir-fry no more than 10 seconds, until the ginger and garlic are fragrant. Add the mushrooms and bell peppers and stir-fry for 30 seconds, until all the oil is absorbed. Swirl in the remaining 1 tablespoon peanut oil, add the rice, and stir-fry for 1 minute, breaking up the rice with the spatula. Swirl in the soy sauce mixture, sprinkle with the salt mixture, and stir-fry for 1 minute, until well combined. Add the chestnuts, pecans and cilantro, and stir-fry for 1 minute, until heated through. Stir in the scallions.
Advance preparation: The pecans and chestnuts can be made ahead, as can the brown rice, which will keep for three or four days in the refrigerator. The dish is best when made just before serving, but you could make it earlier in the day and refrigerate it. Then stir-fry in the wok with about a tablespoon of oil for just a few minutes until heated before serving.

Yield: 8 servings.

Stir-Frying Cooking Tips

Six cooking tips to get the most out of your stir-fry from Grace Young.

1. Choose the right wok. Use a 14-inch flat-bottomed carbon steel wok, and avoid nonstick woks. Ms. Young says carbon steel woks conduct heat well, while nonstick woks can release fumes when heating and don’t allow the food to caramelize and brown. “A 14-inch wok is the best size for a general recipe that makes four servings,” she says. “If you use a bigger wok on an American stove, you can’t heat it. A smaller wok is going to crowd your food and braise rather than stir-fry.”

2. Make sure your vegetables are dry before cooking them. “Spin them in a salad spinner, or pat dry with kitchen towels,” says Ms. Young. “If you put in wet vegetables, you take down the heat of your wok and it turns into a braise.”

3. Limit the amount of food you cook at one time. “People put way too much food into the wok,” says Ms. Young. “With the carrots and brussels sprouts I’ve used here, no more than about five or six cups go into the wok. I often see recipes that call for eight cups of vegetables.”

4. Preheat the pan. “The test I use is to preheat it until you can just flick a drop of water and it evaporates in a second or two,” says Ms. Young. Preheating the wok to this point, but not overheating it, will keep food from sticking.

5. Use the right oil. The traditional oil used in Chinese cooking is peanut oil, but grapeseed or canola oil work well too. The worst oil is extra virgin olive oil, which has a low smoking point and is likely to ruin the flavor. “People don’t realize how important the oil is,” says Ms. Young. “It has to be an oil with a high smoking point.”

6. Cut all the ingredients to the same size. “If you have big pieces and thin pieces, by the time the big ones have cooked, the thin ones are charred,” she says.

Chocolate-Pumpkin Bread Pudding

This warm pumpkin bread pudding has a dash of spice and is studded with chocolate chips. It’s a rich and creamy dessert that’s free of dairy and eggs but will leave everyone feeling indulged.

1 cup coconut milk
1 15 ounce can organic pumpkin
1/2 cup brown sugar (can use maple syrup)
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
10 cups cubed day-old bread of your choice (about 10 to 12 slices of sandwich bread, depending on the thickness of slices)
3/4 cup semisweet chocolate chips (Guittard and Ghirardelli are among those that are nondairy)
2 tablespoons brown sugar
Powdered sugar for dusting (optional)

1. Preheat oven to 350 degrees. Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish.
2. In a blender, process coconut milk, pumpkin, brown sugar, salt and spices until smooth. In a large bowl, toss the bread cubes with the pumpkin mixture and chocolate chips until each bread cube is coated.
3. If using ramekins: Evenly sprinkle about 1/2 teaspoon brown sugar into the bottom of each greased ramekin. Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon. If using a 9-by-13 baking dish: Fill the baking dish with the mixture and lightly press it down with the back of a spoon. Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding. The brown sugar will help the pudding to caramelize on the edges. (Steps 1 through 3 can be done up to three days in advance; store covered in the refrigerator.)
4. Bake for 25 to 30 minutes, until top is lightly browned. If using ramekins: Let the pudding cool a few minutes, then carve around the edges with a knife to loosen and unmold. Garnish with powdered sugar if desired and serve warm. If using a 9-by-13 baking dish: Let the pudding cool a few minutes before serving. Cut into portions, then garnish with powdered sugar if desired and serve warm. The pudding can be baked right before serving or earlier that day and then reheated for 8 to 10 more minutes right before serving.

Yield: Serves 14.

Maple-Roasted Brussels Sprouts With Toasted Hazelnuts

The brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a kick of maple syrup.

1 1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)

1. Preheat the oven to 375 degrees.
2. To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
3. In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9- by 13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue. Place in oven.
4. After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
5. Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
6. Toss the roasted brussels sprouts with the hazelnuts and devour!

Yield: Serves 6.

Harvest-Stuffed Portobello Mushrooms

More vegan recipes from New York Times. The next three recipes are from chef Chloe Coscarelli.

 This hearty Thanksgiving entree is made of savory lentil cashew stuffing baked in juicy portobello mushrooms infused with aromatic herbs. It’s topped off with a sliver of sweet tomato and fresh thyme leaves. This dish is packed with protein and fiber and will hold its own on the Thanksgiving table.

1 large yellow onion, small dice
1 cup cashews
2 tablespoons olive oil, plus extra for brushing
4 cloves garlic, minced
1 cup cooked brown rice (or grain of choice)
1 can lentils, drained and rinsed
1/4 cup breadcrumbs
1/2 cup vegetable broth
1 teaspoon dried basil
1 tablespoon fresh thyme leaves plus extra for garnish
6 portobello mushrooms, stems and gills removed
1 tomato, sliced in thin rounds
Sea salt
Freshly ground black pepper

1. Preheat oven to 350 degrees Fahrenheit.
2. In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
3. In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
4. Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
5. Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.

Yield: Serves 6.

Greens Quiche

Chef Lindsay Nixon says she developed this recipe to save a bunch of greens that were languishing in her fridge. “It’ll work with any leafy greens you have on hand, particularly sturdy greens like kale, chard and collards,” she says. “And although it’s crustless, it firms up nicely so you can cut perfect pieces. Who knew wilty leftovers could taste so good?”

1 pound extra-firm tofu
1/4 cup nutritional yeast (often found in the bulk section of a natural foods store)
1/4 cup cornstarch
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon onion powder (granulated)
1 teaspoon garlic powder (granulated)
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
4 cups chopped greens

1. Preheat oven to 350 degrees.
2. Grease a shallow 9-inch pie dish and set aside.
3. Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
4. Mix in greens, and transfer batter to a pie dish.
5. Using a spatula, spread the mixture around so it’s even and tight.
6. Bake for 30 to 40 minutes, or until the top is golden and the center is firm (not mushy).
7. Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).
Make ahead: You can make and store the mixture in an airtight container until you’re ready to bake, or bake the quiche a day or two ahead of time and gently reheat in your oven on warm for 10 to 20 minutes.

Yield: 6 servings.

Nutritional information per serving: 84 calories; 1.2 grams fat; 10.7 grams carbohydrates; 2.4 grams fiber; 0.8 grams sugars; 9.2 grams protein.

Cajun Cornbread Casserole

This delicious and spicy cornbread-topped casserole is a complete meal, with grains, beans and vegetables all in one dish. Serve with hot sauce on the table.

1 15-ounce can diced tomatoes, undrained
1 small onion, diced
2 celery stalks, minced
3 garlic cloves, minced
1 bell pepper, seeded and diced
2 tablespoons Cajun seasoning (commercial blend, or make your own)
1 15-ounce can kidney beans, drained and rinsed
1 cup cornmeal
1 1/2 teaspoons baking powder
Pinch of salt
1 to 2 tablespoons raw sugar (optional)
3/4 cup nondairy milk
1/4 cup unsweetened applesauce

1. Preheat oven to 400 degrees. Grease an 8- or 9-inch square baking pan or casserole dish.
2. Drain tomato juices into a skillet, and chop tomatoes into smaller pieces. Set chopped tomatoes aside to use in Step 5.
3. Add water as necessary until a thin layer of liquid covers the skillet.
4. Sauté onion, celery, garlic and bell pepper over high heat until onion is translucent, bell pepper slices are tender and all of the water has evaporated, about 4 minutes.
5. Turn off heat, and mix in 1 to 2 tablespoons of Cajun seasoning, chopped tomatoes and kidney beans, stirring to combine. Set aside.
6. In a small mixing bowl, whisk cornmeal, baking powder, salt and, if desired, additional Cajun seasoning (several dashes, so the mix looks speckled when stirred). You can also add 1 to 2 teaspoons of sugar if you like a sweet cornbread topping. Then stir in nondairy milk and applesauce. It should be thick but spreadable, like hummus, and not dry.
7. Pour bean mixture into your baking dish, and pat down firmly with a spatula. Spread cornbread mixture on top, and bake for 30 to 35 minutes, or until the cornbread is a deep golden, cracked and firm to the touch. Allow to sit for 15 minutes before serving.

Yield: 4 servings.

Nutritional information per serving: 269 calories; 1.9 grams fat; 54.3 grams carbohydrates; 10.9 grams fiber; 11.1 grams sugars; 11.6 grams protein.

Dijon Rice With Broccoli

Dijon mustard and broccoli complement each other beautifully and come together to jazz up a side of rice. Since all Dijon mustards and hot sauces are a little different, this recipe is very much “to taste.”

1 cup cooked brown rice
2 cups broccoli florets, fresh or frozen
2 to 3 teaspoons Dijon mustard
1 1/2 teaspoons low-sodium soy sauce
1/4 to 1/2 teaspoon hot sauce
Agave nectar or sugar, to taste (optional)

1. Steam broccoli or, if it is frozen, microwave as directed.
2. Meanwhile, whisk 2 teaspoons of Dijon mustard, low-sodium soy sauce and hot sauce together.
3. Taste, adding more hot sauce and Dijon mustard if needed. (Chef Lindsay Nixon says she usually adds up to 1 1/2 teaspoons of hot sauce and 3 to 4 teaspoons of Dijon.) If the Dijon is too strong for your liking, add a few drops of agave nectar or a pinch of sugar to help cut the bite.
4. Mix with cooked rice (if using leftover rice, add a splash of broth or water before reheating it).
5. Then mix in cooked broccoli, season with salt and pepper, and serve.

Yield: 2 servings.

Nutritional information per serving: 150 calories; 1.4 grams fat; 30.6 grams carbohydrates; 3.6 grams fiber; 1.7 grams sugars; 5.3 grams protein.