This is a vegan and gluten-free chili with a delicious mix of summer & autumn flavors.
Served over sweet potato fries and topped with green onions, cilantro, cheddar cheese, and low fat sour cream. YUM!
- 1 sugar pie pumpkin (about 1.5 lbs), peeled, seeded, and cubed into bite-sized pieces
- 2 can of beans + their goo (opt for sugar-free and low-sodium if possible)
- 1 lb fresh tomatoes, diced (or 1 14.5 oz can)
- 1 6 oz can tomato paste (the tomato paste from Trader Joe’s is just tomato and citric acid)
- 1 large onion, diced
- 2 bell peppers, diced
- 1 jalapeno, seeded and minced (I used two Anaheim peppers from our garden this time around)
- 1 tablespoon fresh minced epazote (or 1 tsp dried)
- 1 teaspoon each: cumin, smoked paprika, sea salt
- 1/2 teaspoon each: chili powder, coriander, cinnamon
- 1/4 teaspoon allspice
Throw it all into a 6 quart slow cooker and cook on low for 6-7 hours. If it looks really dry after the first hour, add 1/4 cup water. The tomatoes should get it nice and juicy on their own.
If you’re not into slow cookers, add 1/2 cup water or broth and cook it covered on low on the stove top in a big, heavy-bottomed pot until the flavors have melded and the pumpkin is nice and soft.
This is ridiculously delicious. It’s like a bowl of summer (and since we’ve been having very cool summer evenings here in California, a hot bowl of soup is definitely welcome).
Ecuadorian Quinoa & Vegetable Soup
from Moosewood Daily Special
serves 4 – 6
- 1/2 C raw quinoa (see note)
- 2 tbsp. olive oil
- 2 C chopped onion
- 1 tsp. salt (I used a teaspoon of sea lettuce instead. Veggie broth already has tons of salt.)
- 1 C diced potatoes
- 1 C chopped red or green bell peppers (green ones from my garden!)
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. ground black pepper
- 3 C water or vegetable stock
- 1 1/2 C chopped fresh or undrained canned tomatoes (14 1/2 oz. can)
- 1 C diced zucchini or yellow squash* **
- 1 tbsp. fresh lemon juice **
chopped scallions, fresh cilantro, crumbled tortilla chips and/or grated Cheddar or Monterey Jack cheese (optional, for garnish)
Thoroughly rinse quinoa in a fine-mesh strainer under cold water. Set aside to drain. Warm oil in a nonreactive soup pot, add onions and salt, cover and cook on medium heat about 5 minutes, stirring occasionally. Add the quinoa, potatoes, peppers, spices, water or stock, and tomatotes. Cover and bring to a boil; reduce heat and simmer gently for 10 minutes. Add squash, cover and simmer 15 – 20 minutes, or until all veggies are tender. Stir in lemon juice. If desired, serve with a sprinkling of scallions, cilantro, tortilla chips and/or grated cheese.
Note: Quinoa is an ancient Incan grain (that looks like tiny, pin-head sized beads) with a mild, nutty flavor and crunchy texture. It is available in many health/organic food stores such as Whole Foods (in the bulk bins section).
This is comfort food that doesn’t have to be nearly as fatty as you think. I use reduced fat sour cream, 75% reduced fat cheddar cheese, and turkey bacon instead of pork (which is about 80% less fat).
Cheesy Baked Squash
- 6 medium yellow squash, thinly sliced
- 8 strips turkey bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 2 eggs, separated
- 1 cup sour cream
- 2 tablespoons flour (I use whole wheat)
- 1/3 cup breadcrumbs
What I do:
- Instead of following the original recipe and cooking the squash first THEN slicing it, I slice it then put it into a large pot, cover it with water, and cook it on medium heat from 20-30 minutes depending on how crisp I want it. I highly suggest you do the same. 🙂 Make sure to drain it VERY well or you’ll end up with a watery-bottomed casserole.
- Preheat the oven to 350F
- Beat egg whites until stiff peaks form
- Fold in yolks, sour cream, and flour
- In a lightly greased baking dish, put down a layer of half the squash
- Smear half the egg/sour cream mixture over it
- Sprinkle half the cheese on top
- Cover it with the crumbled bacon
- Add the other half of the squash
- Add the other half of the egg mixture
- Add the other half of the cheese
- Sprinkle the bread crumbs on top
- Bake for 25 minutes
This is really great comfort food.
A full spectrum of fruits, vegetables, and flowers to delight the eyes as well as the taste buds!
- 1 large red bell pepper, diced
- 2 medium carrots, grated
- 2 small yellow squash, grated
- 1 head romaine lettuce, torn into bite-sized pieces
- a handful of blue borage flowers
- 1/4 head red cabbage, shredded
I’d take a picture for you, but I don’t have the flowers… I will definitely be planting them in next year’s garden!
I picked two 9-inch zucchinis from my garden yesterday, so it was time to make up a recipe for them. This is probably my most successful recipe that I completely made up myself.
- Two 9-inch zucchinis, sliced in half length-wise and seeds scooped out
- One small onion, diced
- One small red bell pepper, diced
- 1/3 lb ground turkey
- One prepared pot of Trader Joe’s Basmati Rice Medley (it only takes 15 minutes to cook)
- 1 teaspoon seasoning blend
- 1/2 teaspoon sea salt
- About 1/2 teaspoon EACH dried thyme & oregano (I just plucked theses off the plants hanging in my kitchen)
What I Did:
- Prepare the rice to cook. If you don’t have that particular kind of rice, it’s a 1 cup rice to 2 cups water ratio, just to give you an idea. Add the seasoning and salt to the rice while it’s cooking.
- Dice & saute the onion & bell pepper for about five minutes.
- Add the ground turkey, oregano & thyme and cook well.
- Add the cooked rice, mix well.
- Heat the oven to 350F.
- Pour some olive oil into a baking dish that will fit your zucchini, place the zucchini in the dish and roll them around in the oil.
- Carefully spoon mixture into zucchini.
- Bake for 30 minutes.
- I had a lot of leftover filling. We ate some of it with chips (YUM!), and I plan on filling a tortilla with it for lunch today.
- Some of the rice on the top got a bit crunchy. Carefully draping the scooped innards of the zucchini on top of the filling before baking might help fix this problem.
from Rolling Prairie Cookbook
- 1 1/2 lbs. uncooked winter squash, peeled & cut into cubes
- 1/2 lb. fresh cranberries (optional)
- 2 to 3 apples, chopped
- 1/4 C raisins
- juice & grated peel of 1 small orange
- 1 1/4 tbsp. maple syrup (or honey)
- dash each of salt & cinnamon
What I did:
- Preheat oven to 350 degrees F.
- Combine squash, cranberries, apples and raisins in a small buttered casserole dish.
- Combine juice, peel, syrup and salt, and pour over squash mixture.
- Lightly dust with cinnamon, cover, and bake until squash is tender, approximately 30 to 45 minutes.
I did not have cranberries.
While this doesn’t taste bad by any means, it just isn’t my style. I like winter squash in a pureed soup, I like it in a hearty winter stew, but in a sweet dish? It kind of misses the mark for me. Okay, I take that “sweet dish” remark back: I LOVE pumpkin pie.
This dish is orange-y enough to make my tongue kind of tingly. Maybe I should have taken it easy with the orange zest…
“Bisque” traditionally means a creamy soup made with pureed crustaceans, but it can also be applied to pureed vegetable soups.
This is another recipe from A Year of Slow Cooking. It is pretty much perfection. I only have one modification to it myself, and I highly suggest that you try this out as is before making any changes.
- One large butternut squash (I used Aunt Themla’s Sweet Potato Squash, it’s not as creamy, but still delicious)
- 2 tablespoons olive oil
- 2 small diced yellow onions, or 2 tablespoons onion flakes
- 4 cups chicken or vegetable broth
- 2 small apples, peeled, cored, and cubed
- 1 1/2 teaspoons salt (you can cut down the salt if using sea salt)
- 1/8 teaspoon black pepper (I often just omit this)
- 1/4 teaspoon ground coriander
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon cloves
What I Did:
- Put the squash in the microwave for 2 minutes and allow to cool. This will help soften the flesh a little. Cut it into about four pieces, scoop out the seeds & strings, peel and cube it. It might take you a while to do this. It always leaves my right thumb rather sore.
- Or, you can brush the olive oil on the four sections of squash, put it on a baking dish and bake it in the oven at 400F for about 15 minutes. The peel will be easier to remove.
- Add everything to a 5 or 6 quart slow cooker, and cook on low for 6 to 8 hours, high for about 4 hours.
- Blend in a blender or with an immersible wand blender until smooth.
A very warm and comforting soup!