150 Vegan Favorites

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Curried Squash With Winter Greens

Mexican-Style Rice Pudding

 

 

* Exported from MasterCook *

 

Curried Squash With Winter Greens

 

Recipe By : 150 Vegan Favorites, by Jay Solomon, page 9

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 large yellow onion -- diced

2 stalks celery -- diced

2 large tomatoes -- diced

3 cloves garlic -- minced, up to 4

2 teaspoons minced fresh ginger root

1 tablespoon curry powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon salt

1/4 teaspoon black pepper

4 cups peeled and diced butternut squash

5 cups water

2 cups coarsely chopped spinach -- up to 3

or chard or kale

 

Winter squash melds well into soups and bisques. For this mellifluous

offering, butternut squash teams up with sturdy leafy greens and assertive

curry spices.

 

In large saucepan, heat the oil over medium heat. Add the onion and celery

and cook, stirring, for 5 minutes. Add the tomatoes, garlic, and ginger

and cook, stirring, for 3 to 4 minutes. Stir in the curry powder, cumin,

coriander, salt, and pepper and cook for 1 minute over low heat. Add the

squash and water and bring to a simmer over medium-high heat. Reduce the

heat to medium-low and cook until the squash is cooked, about 25 minutes,

stirring occasionally. Stir in the greens and cook for 10 minutes.

 

Transfer to a food processor fitted with a steel blade (or to a blender)

and process until smooth, about 10 seconds.

 

Ladle the soup into bowls and serve at once.

 

 

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* Exported from MasterCook *

 

Mexican-Style Rice Pudding

 

Recipe By : 150 Vegan Favorites, by Jay Solomon, page 222

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Rice

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups rice milk

2 cups cooked white or brown rice

1/2 cup white sugar

1/4 cup dark raisins

3 tablespoons grated sweetened coconut -- up to 4

1 whole cinnamon stick

1 strip lime or orange peel -- (2-inch)

 

Mexican rice puddings are often cooked with whole cinnamon sticks and the

peel of a citrus fruit. The combination of flavors yields a flavorful

pudding with a fragrant nuance.

 

In a medium saucepan, combine the milk, rice, sugar, raisins, coconut,

vanilla, cinnamon stick, and lime peel. Cook over medium-low heat,

stirring frequently, until the rice is thick and the fruit is tender, about

30 minutes. Remove from the heat and let cool slightly. Transfer the

pudding to a bow. and refrigerate for at least 1 hour before serving.

 

When ready to serve, remove the cinnamon stick and citrus peel and discard.

Spoon the rice pudding into bowls and serve at once. If desired, garnish

each bowl with a twist of lime or orange peel.

 

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