VT Thanksgiving Cookbook 1

[Guest guest]

These recipes from the Vegetarian Times Complete Thanksgiving Cookbook were

posted at www.vegetariantimes.com in November.

 

Buttercup Squash, Parsnip And Cranberry Bean Stew

Butternut Squash Tarts

Dried Cranberry Sauce

 

 

* Exported from MasterCook *

 

Buttercup Squash, Parsnip And Cranberry Bean Stew

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 99

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 cup sliced celery

(about 2 medium stalks)

2 garlic cloves -- minced (2 to 3)

1 chipotle pepper -- minced

4 large tomatoes -- cored and diced

1 1/2 tablespoons paprika

1 tablespoon dried oregano

Salt and pepper to taste

2 cups buttercup or butternut squash -- peeled and diced

2 cups parsnips -- (about 2 large)

peeled and diced

12 pearl onions -- peeled, up to 16

1 cup diced carrots

2 1/2 cups water

1 1/2 cups cooked or canned cranberry beans -- drained

1 cup fresh or frozen corn kernels

8 broccoli florets

 

The mildly sweet flavor and firm texture of parsnips pair well with the

delicately flavored buttercup squash; chipotle pepper adds a smoky, peppery

nuance.

 

In a large saucepan, heat oil over medium heat. Add celery, garlic and

chipotle and cook 3 to 4 minutes. Add tomatoes, paprika, oregano and salt

and pepper; cook over medium-low heat, stirring frequently, until mixture

resembles thick pulp, about 8 minutes.

 

Add squash, parsnips, onions, carrots and water; cook, stirring

occasionally, until squash and parsnips are tender, about 30 minutes. Stir

in beans, corn and broccoli. Cover and cook 5 to 10 minutes more.

 

Serve in a large bowl with brown rice or quinoa on the side, or in a baked

pumpkin. Makes 4 servings.

 

Per Serving: 237 Cal.; 7g Prot.; 5g Fat; 50g Carb.; 0mg Chol.; 68mg Sod.;

9g Fiber.

www.vegetariantimes.com 11/99

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Butternut Squash Tarts

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 90

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FILLING***

2 pounds butternut squash -- peeled and cubed

Salt -- to taste

1 bunch fresh spinach -- chopped

OR 1/2 of a 10-oz. package frozen chopped

spinach

1/3 cup dried currants

soaked in hot water 10 minutes -- drained

1/2 teaspoon nutmeg

3/4 teaspoon salt

Pepper -- to taste

***TART***

8 sheets phyllo dough

(18 by 14-inches each)

1/4 cup canola or safflower or sunflower oil -- up to 1/3

Dried Cranberry Sauce

(see separate recipe)

 

For this tart, phyllo dough is rolled and gathered to make a crisp, brown

frame around the colorful filling. When working with phyllo, remember to

keep it covered with sheets of plastic wrap or waxed paper and a slightly

damp towel to keep it from drying out.

 

Filling: Sprinkle cubed squash with salt and steam until tender, about 15

minutes. Transfer to large bowl and mash with 2 tablespoons cooking water;

set aside. Cook spinach in a little water until tender. Drain, cool,

squeeze out excess water and add to squash with drained currants, nutmeg,

salt and pepper to taste. Mix well, or process in food processor until

smooth.

 

To assemble: Preheat oven to 400 degrees. Place 1 sheet phyllo on work

surface and brush lightly with oil. Place second sheet on top of first,

brush with oil; continue until you have a stack of 4 sheets. Using

scissors, trim 4 inches from length of phyllo sheets to make a square;

reserve trimmed dough. Cut square into four 7- by-7-inch squares. Do this

twice to get 8 squares.

 

Pack a 1/3-cup measure with squash filling; unmold in center of one 7-inch

square stack of phyllo. Fold one reserved trimmed piece of phyllo in half

lengthwise and wrap it around molded squash filling, gathering it slightly.

Roll up each corner of the square to meet the filling and round off any

corners by rolling them up. A crinkled effect makes the tart more

attractive after it is baked.

 

Flatten tarts a little by pressing down with palm of hand, then brush with

a little oil. Repeat until all filling and phyllo have been used. Bake on

greased baking sheet until phyllo is crisp and browned, about 10 to 15

minutes. Serve immediately with Dried Cranberry Sauce. Makes 8 tarts.

 

Per Tart With 1/4 Cup Sauce: 241 Cal.; 4g Prot.; 8g Fat; 36g Carb.; 0mg

Chol.; 333mg Sod.; 2g Fiber.

 

www.vegetariantimes.com 11/99

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Dried Cranberry Sauce

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 91

Serving Size : 8 Preparation Time :0:00

Categories : Fruits Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried cranberries

1 cup red wine

1 cup water

1/4 cup maple syrup

1 tablespoon cornstarch dissolved in

2 tablespoons water

 

This sauce imparts a wine and berry flavor that's a lovely accompaniment to

the Butternut Squash Tarts (see separate recipe).

 

Preparation: Combine cranberries, wine, water and syrup in saucepan; bring

to a boil and simmer 5 minutes. Stir in cornstarch mixture and simmer,

stirring frequently, an additional 5 minutes. Makes 8 servings.

 

Per 1/4 Cup: 50 Cal.; 0g Prot.; 0g Fat; 8g Carb.; 0mg Chol.; 2mg Sod.; 1g

Fiber.

 

www.vegetariantimes.com 11/99

 

 

 

- - - - - - - - - - - - - - - - - -