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Barbara’s Veggie & Vegan Winter Recipes

Having been repeatedly asked for the vegetarian and vegan recipes for the dishes served in our Bistro, we are offering a medly of Cabot Shores Winter Veggie Recipes.  All the vegetables used are considered winter vegetables and should be available locally and/or from your own root cellar.  All the recipes use fresh, non-processed ingredients and produce dishes that are tasty, nutritious and healthy.  They can be modified for vegans.

Please note, all the recipes serve 4.

We encourage you to try them out and let us know how it turned out. We also encourage you to expriement with substitutions and let us know about that as well – sometimes, the best dishes result from this kind of playing around.

Have fun and enjoy!

Barbara

 

Cream of Buttercup Squash

Preheat oven to 375

Cut 1 large or 2 small buttercup squashes in half, remove seeds (save them for roasting), and cut the halves into smaller pieces

place squash pieces on baking sheets and bake until soft and brown around the edges, remove from oven and cool

In the meantime:

Dice one large onion and sautee over meditum heat in 3 T extra-virgin olive oil until translucsent – stir frequently

Add 3 minced stalks of celery and sautee until soft – keep stirring

Add 4 cloves or garlic, minced, along with a dash of cayenne, 1 t ground ginger, 1 T brown sugar – stirr frequenty – set aside

Remove the peels from the squash and process in a food processor with 1 c water (may need to do in two batches with a bit more water)

add 1 t salt, 1/2 ground pepper

add the onion-celery mix and process until smooth

Pour mixture into a pot with a thick bottom and heat slowly

Adjust salt & pepper

Just before serving, may wish to add 1/2 c cream, or 1 c coconut milk, or 3 T butter

Serve topped with a few roasted seeds (see recipe below) or diced chives – enjoy!

 

Roasted Squash Seeds

Use seeds from winter squash or pumpkin, remove extra threads of flesh and wash

Marinade for 1-6 hours in a dash of soysauce, 1-3 T extra-virgin olive oil or toasted sesame oil

Spread the seeds on an oiled baking sheet roast at 375 until golden brown

Stir and turn the seeds frequently

 

Seitan-Shiitake Stew

In a bowl, soak 1/2 c dry Shiitake mushrooms in 1-2 cups boiling water for 2-3 hours – when soft, cut into 1/8″ slices, save the soaking water!

Sautee 1 diced onion over medium heat in 3 T extra-virgin olive oil in a large heavy-bottomed skillet until transluscent, stirring frequently

Add the diced stalks of celery and sautee until soft – stir frequently

Add 4 dices cloves of garlic – stirring frequently

Add 1 t dry thyme leaves (if available, use 6 sprigs of fresh thyme instead), 1/2 t pepper – stirring frequently

Add 2 green peppers, cut into 1″ squares

Add 3 peeled & cut carrots – may need to add 1-2 T olive oil

Add 1 lb of pre-made Seitan, cut into 1/2″ pieces, coated with 2 T of flour – mix with the other ingredients

Add the Shittake along with the soaking water stirring constantly

Add 1/2 c red wine

Adjust salt & pepper

Simmer covered on very low heat, stirring occasionally, for at least 1/2 hour

Serve over qinoa or rice or mashed potatoes with Beet Dlight (see recipe below)

For variations, you can add other vegetables, such as fennel, sweet potatoes or greens;  if Seitan is not available, try extra firm tofu instead.

 

Qinoa & Chestnut-Stuffed Delicata Squash

In a large pot, cook 1 cup qinoa in 2 cups light-salted boiling water until soft – set aside to cool

Sautee 1 diced onion over medium heat in 3 T extra-virgin olive oil in a large heavy-bottomed skillet until transluscent, stirring frequently

Add the diced stalks of celery and sautee until soft – stir frequently

Add 1 apple peeled and cut into small pieces

Add 4 dices cloves of garlic – stirring frequently – when done, mix together with cooked qinoa

Add 2 T extra-vigin olive oil, 1/4 c sesame seeds and 1/2 – 1 c roasted chestnut pieces – mix well

Add 1 c shredded mozzarella 0r crumbled tofu

Add 2 T nutritional yeast or soy sauce

Cut 4 Delicata Squash in half lengthwise & remove seeds, place on baking sheet

Fill the 8 Delicata squash halves generously with the qinoa mix

Bake the stuffed suash at 350 for at least 30 minutes, or until squash is done – you may need to loosly cover with tin foil if  the stuffing turns brown before the squash is fully done

Serve with Red Cabbage Supreme and Carrot Ginger Salad (see recipe below)

For Variation you may use a different type of winter squash, substitute cashew nuts for the chestnuts, or use brown rice instead of quinoa.

 

Red Cabbage Supreme

Sautee 1 diced onion over medium heat in 2 T extra-virgin olive oil in a large heavy-bottomed skillet until transluscent, stirring frequently

Add 4 dices cloves of garlic – stirring frequently

Shred a medium sized red cabbage and add to onion mix along with another 3 T olive oil – continue sauteeing while frequently stirring for 5 minutes

Add 1/2 c Balsamic vinegar, 1 t salt, 1/2 t pepper; may need to add 1/2 c water as well

Simmer covered on low heat until cabbage is almost soft

adjust salt & pepper, serve immediately as a side dish

 

Grated Carrot-Ginger Salad

Peel 12 carrots

Shred carrots and place into a bowl

Add 1/4 c lemon juice and mix well

Dressing:

Mix  1/2 c orange juice with 4 T maple syrup or Agave syrup, 1 t grated peeled ginger, 3 cloves minced or crushed garlic,  1/2 t salt, 1/4 t pepper & 1/4 c extra-virgin olive oil

Add dressing to shredded carrots

Serve at room temperature

 

Beet Delight

Cook 2 lbs unpeeled beets until just about soft

drain, set aside and allow to cool a bit

Wearing gloves to avoid staining your hands, peel the beets, cut them in half and further cut them into 1/4″ slice

Cut  1 small red onion into very thin slivers and add to beets

Cut 1 fresh pear into small pieces and add to beets

Dressing:

Mix together t T toasted sesame oil, 1/4 olive oil, 1/4 c balsamic vinegar, 1 t salt, 1/4 t pepper, 2 t honey – add dressing to beet mixture just before serving. Sprinkle withe 1/4 c roasted squash seeds. Serve at room temperature.

 

Stewed Pears with Almond Tapioca

Peel and quarter 2 pears

Simmer in 1/2 c water with 3 T sugar, covered, for 2 minutes – when done, drain (keep juice) and place 2 segments of pear into 4 small bowls

Soak 1 c quick-cook tapioca pearls in 4 c almond milk for 15 minutes

Cook tapioca-almond milk mixture over medium heat, stirring constantly, until tapioca pearls turn clear

Add 1/2 sucanat sugar (sucanat is dehydrated sugar cane juice) and stir into mixture

Add a dash of salt and 1 t almond extract – stir well

Serve hot over stewed pears

 

 

 

 

 

 

 



Good
Based on 248 reviews
Sandy Soule
Sandy Soule
February 21, 2023.
Stayed in the Blue Cabin -- cozy but adequate for our family. Dinner was surprisingly delicious, including tasty fresh salad with beets and whipped feta, perfect mussels, and delicious salmon and steak. Friendly staff and excellent guitar music (live). Tasty buffet breakfast included frittata, homemade yogurt and jam, home-baked bread and more. In short, the food and live music were outstanding, the accommodations just adequate.
Gabrielle Ventura
Gabrielle Ventura
February 19, 2023.
If only I could rate them more than 5 starts, I really would.. This is our 2nd time in Cabot Trail and we will definitely be staying here again when we visit Cape Breton this fall! The Yurts we’ve stayed in were always so clean and beautiful. The owner, Paul, accommodated us so kindly with all our needs and more. It felt like we were just visiting a relatives home lol. The staff, most especially Katie, were so patient and helpful to us. Everyone here just goes above and beyond for their customers! I would recommend this to anyone who plans to visit Cape Breton. BONUS: THEY’RE OPEN ALL YEAR ROUND! ANOTHER BONUS: THEY HAVE THE BEST CHOCOLATE MOUSSE CAKE (Made by Paul’s wife)!!!!
Lisa-Steven Sisson-Gledhill (HillSun)
Lisa-Steven Sisson-Gledhill (HillSun)
December 31, 2022.
Wish we could give more stars 🌟 Service was top notch! Everyone was friendly, accommodating and informed about local interests. Food was mouth watering- recommend the seafood and homemade yogurt. Waves each morning were breath taking...highly recommend asking to do local hikes. Kids enjoyed games, sauna, hot tub and rooms felt very spacious. Will definitely return!
Clare Waque
Clare Waque
December 16, 2022.
I attended a wilderness healing retreat and that experience completely changed my life. The low reviews are not a far representation of the authentic and high value experience being offered.
Annshani Fernando
Annshani Fernando
December 15, 2022.
We had a wonderful stay at this beautiful resort and would recommend it to nature lovers. Big shoutout to Paul and his family for going the extra mile to make us feel comfortable.
Varuna Indraratne
Varuna Indraratne
December 12, 2022.
We spent three nights attending a relative’s wedding in early September at this wonderful resort conveniently located right on the world-famous Cabot Trail. We stayed in one of the main lodge rooms which had spectacular views of the Atlantic Ocean from the window. The resort has a vast property overlooking beach that also includes an apple orchard and organic vegetable garden leading to the shores of the Atlantic. The amazing staff led by the owners Paul and Barbara are very hospitable, friendly and helpful. The food at the wedding reception prepared by the in-house team was so delicious. There are also plenty of options for breakfast and lunch nearby serving a variety of cuisines with Cape Breton flair and friendliness. We highly recommend the Cabot Shores Wilderness Resort for anyone planning a visit to Cape Breton Island!!!
Uthpala M
Uthpala M
December 11, 2022.
We had our wedding at this beautiful venue in September, 2022. Our experience was amazing. Paul, Barbara, and the crew was super helpful from the planning stage all the way until we checked out after the event. The location of this property is unbeatable. We had our wedding ceremony in between two chalets - Red and Blue - overseeing the Atlantic Ocean. We booked three chalets and rooms at the main lodge for our guests and some of the guests rented yurts. The crew at Cabot Shores organized a bon-fire on the night before the wedding and organized a cookout with brick-oven pizzas that was out of this world! The food for the wedding was prepared by the chef of Cabot Shores - Ron - and it was superb. Paul and Barbara also organized local musicians for the event and Flo and her group was fantastic! We have nothing bad to say and everyone thoroughly enjoyed the hospitality of the staff and the natural beauty of the location. We highly recommend this lovely place to anyone planning their wedding or vacation.
Ruwanthika Premalal
Ruwanthika Premalal
December 11, 2022.
We stayed for 3 days at this amazing resort during the end of summer 2022. A great resort with many activities and you can easily access the Cabot shore trail. There are many close by boutique restaurants too for breakfast, brunch or lunch. But you definitely need to try resort's food too which might come from there organic garden to your plate. Their wood fired pizza is so good. During the last day at our stay, we had a wedding of one of our close friends, at the resort. The food was so delicious. The staff was really helpful. I love their compost bin, vegetable beds and mushroom garden too. They have so many isolated yurts which is really great for star gazing and to see the milky way. The little ferry at the river is such a great way to reach the private beach of the Atlantic ocean. We are visiting again, hopefully next year!
Jangchub Zangmo
Jangchub Zangmo
November 29, 2022.
a wonderful place to get out into nature and meet like minded people

Excellent
Based on 50 reviews
Lukas
Lukas
September 21, 2022.
Verified
Very nice people and a place full of joy ! Stayed 2 nights in the „Eagle dome“ which was really comfy and clean! Had really delicous dinner at the main lodge where paul played some music just for us and had nice conversations whith him and the other staffmembers. Also booked the hot tub at our dome for our last night from where we had a great view on the campfire. Lovely place where you see how much effort they put in every detail.
Nicole
Nicole
August 22, 2022.
Verified
Amazing adventure! Lots of fun sleeping underneath the stars!
Ryan
Ryan
August 14, 2022.
Verified
Relaxing
Nigel
Nigel
July 25, 2022.
Verified
Beautiful place and very friendly staff. Perfect location if you’re travelling along the Cabot Trail, I highly recommend checking this place out! Would definitely stay here again. Thanks for a fantastic experience.
Anooj
Anooj
October 25, 2021.
Verified
This was our first time staying in the Eagle Dome and we absolutely fell in love with this beautiful place. Super clean place to stay!
Redwan
Redwan
October 17, 2021.
Verified
Very nice place to spend a couple of nights in the nature! My wife and I enjoyed our stay. It might be a good idea to install a heater in the dome as it can get chilly at night.
Brooke
Brooke
October 1, 2021.
Verified
Beautiful, quaint place to stay! So unique and off grid. We loved staying at the dome!
Madison
Madison
September 9, 2021.
Verified
We had a great stay in the Eagle Dome! We loved watching the sunset and sunrise, and being able to hear the waves from the ocean. Next time we would stay a few more days and prepare a bit better - we weren’t packed for off grid but we made it work. Outhouse was a few steps away, shower and toilet a short walk. We didn’t get the hot tub or use the sauna/other amenities but would certainly consider it next time.
Micayla
Micayla
August 16, 2021.
Verified
This place is absolutely beautiful! We loved our stay here. I highly recommend it. All the staff are very friendly. The dome was such a unique experience looking at the stars and watching the sun rise. The beach is beautiful and there’s a little swimming spot 2 minutes down the road that we really enjoyed 🙂

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