Tag Archives: Butternut Squash

Vegan Risotto

Shiitake Mushroom Risotto with Saffron and Butternut Squash

Cooked together butternut squash and shiitake mushrooms make a sweet and savory dairy-free risotto. Comforting and totally satisfying!

This time, I used my last organic butternut squash, local organic shiitake mushrooms cooked with the rice and organic red wine. To make the stock extra rich and immune enhancing, I used Continue reading

Shiitake Mushroom Risotto

Shiitake Mushroom Risotto with Saffron and Butternut SquashShiitake Mushroom Risotto with Saffron and Butternut Squash

Cooked together butternut squash and shiitake mushrooms make a sweet and savory dairy-free risotto. Comforting and totally satisfying! Continue reading

Roasted Vegetables with Feta

Roasted Vegetables with Feta

Roasted with garlic, winter roots and butternut squash are terrific and simple to make. Cut up the vegetables, sprinkle with Celtic Sea Salt and extra virgin olive oil. Bake in a covered crock for about an hour in a preheated 400 degree oven. Voila, lunch, or dinner. Excellent as a side dish or the main event. Crumble your favorite (grass fed goat, sheep or cow) feta on top when it’s warm from the oven and serve with big fat olives. YUM! You’ve got a super luscious meal with a short amount of prep time with big flavors from our local and seasonal fall harvest.

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Butternut Squash Chevre Pie

Raw Hemp Walnut Pie Crust

Butternut Squash Chevre Pie, think cheese cake, but here I used chevre, a creamy goat cheese that offers  protein, Vitamin A and calcium. The raw walnut/hemp seed crust is quick and easy to make, just whiz it in a food processor with a touch of vanilla extract and maple syrup. Walnuts and hemp seeds are a great vegan source of Omega 3 fatty acids, among many other vitamins and minerals. Press the ground nut mixture into a pie plate.

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Healthy Eating Pleasure and Holiday Gluten-Free Cooking

Here are some remarkably delicious recipes from Leslie Cerier‘s Gluten-Free Recipes for the Conscious Cook. Also you will be able to listen to an interview with The Natural Counselor, Irina Wardas HHC AADP, Women’s Holistic Health, Nutrition and Relationship Expert.  You will learn what is gluten, what grains are gluten-free, how quick and easy it is to open up a world of health eating pleasure; eat a high fiber, mineral and vitamin rich gluten-free diet, and lots more.

Here is the link to listen to the interview and below you have 2 of the recipes that I gave on the interview: Butternut Squash and Tempeh Stew with Shiitake Mushrooms and Millet Apple Raisin Cake

http://naturalcounselor.com/radioshow/2010/11/gluten-free-cooking-and-baking-for-a-healthy-holiday-season-with-leslie-cerier-%E2%80%9Cthe-organic-gourmet/

Butternut Squash and Tempeh Stew with Shiitake Mushrooms

Serves 4 to 6

The cooked butternut squash practically melts to form a sweet sauce in this warming stew. If you use soy-rice tempeh, the dish offers complete protein; or you can just serve it over cooked millet or rice. Chickpea miso is especially complementary to the flavors of this stew, but you can substitute other gluten-free varieties if you like; hearty brown rice, adzuki bean, or millet miso would all be good choices. You can use either red or white wine in this dish—or any other wine for that matter. I recommend using whatever wine you’d like to drink with the stew. For a special treat, try pear or peach wine.

1/2 cup dried shiitake mushrooms, stemmed

2/3 cup wine

2 tablespoons extra-virgin olive oil

1 pound tempeh, cubed

4 cups cubed butternut squash

4 cups cubed potatoes

1 1/2 cups water

2 tablespoons chickpea miso

2 tablespoons prepared mustard

1 tablespoon chopped fresh rosemary, or 1 teaspoon dried

1 1/2 teaspoons dried thyme

1 teaspoon dried sage

Soak the shiitake mushrooms in the wine for about 15 minutes, until they soften.

Heat the oil in a soup pot over medium heat. Add the tempeh and cook, stirring occasionally, for 5 to 10 minutes, until golden brown. Add the squash, potatoes, water, wine, and mushrooms. (You may want cut the mushrooms into bite-size pieces or at least halve larger mushrooms.) Bring to a boil, then lower the heat, cover, and simmer for about 20 minutes, until the potatoes are tender and the butternut squash is melting into the pot.

Stir the miso and mustard into some of the hot broth, then stir the mixture back into the stew, along with the rosemary, thyme, and sage.

 

Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier www.lesliecerier.com

 

Millet Apple Raisin Cake

Serves about 6

Millet Apple Raisin Cake from Leslie Cerier’s Gluten-Free Recipes for the Conscious Cook

Millet is a naturally sweet grain, and after cooking, it sets up and is sliceable. My daughter Emily loved this cake as a child—still does twenty years later. Not only is it quick and easy to make, it’s extremely healthful. In fact, you need not enjoy it just for dessert; instead of pouring it into a pan to set up, you can eat it hot, as a porridge. And as you can see from the variations below, it’s also a very versatile dish. Experiment and tweak it to your liking!

1 cup millet, rinsed

3 cups apple juice

1 cup raisins

Pinch of sea salt

Combine the millet, juice, raisins, and salt in a medium-size saucepan over high heat. Bring to a boil, then lower heat, cover, and simmer for about 20 minutes, until all of the juice is absorbed and the millet is tender. Give it a stir, and then taste it; if the millet is still crunchy, add more juice, cover, and simmer for about 3 minutes, then check the tenderness again.

Pour the mixture into a standard loaf pan and let it cool for about 1 hour, until set. Slice and serve. Store any leftovers in the refrigerator.

Variations

  • Use a combination of other fresh or dried fruits, such as pears, apples, or apricots. Small fruits are fine as is, but you may want to chop fruits that come in larger pieces.
  • Try different fruit juices.
  • Stir in about 1 teaspoon of ground cinnamon or vanilla extract before pouring the batter into the loaf pan.
  • Use corn grits in place of some or all of the millet.
  • To use a pressure cooker, just put all of the ingredients in the pressure cooker and lock the lid. Bring up to pressure over high heat, then adjust the heat to maintain pressure and cook for 15 minutes.

Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier www.lesliecerier.com