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
