This Thanksgiving, I decided to make a vegetarian Wellington and it came out amazing! The lemon definitely made the dish.
1 frozen puff pastry (make sure to plan for 40 min to let thaw)
1 butternut squash- peeled and chopped
3 cups spinach
a tsp on garlic
pepper to taste
1/2 of the juice from a large lemon
3 tbspn of butter
Saute for about 20 everything but the puff pastry.
After squash is soft, with a spatula, mash the ingredients very well so that the squash is thin.
Stuff puff pastry with the veggie puree. Wrap. Take 1 egg (beaten) and paint the top of the pastry. Bake for about 20 min at 375 degrees (check every 5 min to make sure it does not overcook).
Take out when golden brown. You may have to rotate the baking sheet a couple times to make sure cooking is even.
Say yum!
Saturday, November 24, 2012
Sunday, November 11, 2012
Veggie Lentil Soup
It looks like soup to me!
This week's box came with:
1 round squash - not sure what type, but it is sweet
1 green romanesco
1 bunch of carrots
dino kale
1 leek
Saute the leek, carrots, and romanesco with olive oil, lemon, and pepper for about 15 min
Add in 1 box of veggie broth, the round squash (peeled and cut), kale, your favorite herbs (rosemary, thyme, basil, and oregano) and 1 cup of red lentil.
Simmer on medium heat for about 45 min.
Say Yum!
This week's box came with:
1 round squash - not sure what type, but it is sweet
1 green romanesco
1 bunch of carrots
dino kale
1 leek
Saute the leek, carrots, and romanesco with olive oil, lemon, and pepper for about 15 min
Add in 1 box of veggie broth, the round squash (peeled and cut), kale, your favorite herbs (rosemary, thyme, basil, and oregano) and 1 cup of red lentil.
Simmer on medium heat for about 45 min.
Say Yum!
Thursday, November 8, 2012
It looks like soup to me
Husband is not as much of a fan to macrobiotic lifestyle as I am, so every fall when I start to get my CSA box and I look at the ingredients as say "It looks like soup to me," he rolls his eyes. He knows what he is in for - local nutrition served warm to heal the soul through a big bowl of soup.
The season began this past Friday. My box came with
Delicata Squash
Savoy Cabbage
German Butterball potatoes
Green Romanesco,
Fennel
Baby Broccoli
carrots
Dino Kale
Now I did not use all of this in my soup, but here is my soup:
2 Delicata squash - these are similar to butternut squash but a lot smaller. You have to peel them, take out the seeds and then cut them up
4 full size carrots
1 Savoy Cabbage
A pound of butterball potatoes (or any potatoes)
2 leeks - I had to buy this at the store since it did not come in my box
Herbs from the garden or dried - thyme, basil, oregano, and rosemary to taste
Pepper to taste
Either 4 tbspns butter OR oil depending on if you like to keep it vegan.
Put all of the ingredients in a large pot and saute everything for about 20 min. Stirring at least every 5 min. Then add 4 cups of veggie broth - you can add more if you like your soup brothful - I like mine stewlike.
Cook for about 1 hour more, stirring every 20 min. The potatoes should become really soft and creamy.
Say yum !
The season began this past Friday. My box came with
Delicata Squash
Savoy Cabbage
German Butterball potatoes
Green Romanesco,
Fennel
Baby Broccoli
carrots
Dino Kale
Now I did not use all of this in my soup, but here is my soup:
2 Delicata squash - these are similar to butternut squash but a lot smaller. You have to peel them, take out the seeds and then cut them up
4 full size carrots
1 Savoy Cabbage
A pound of butterball potatoes (or any potatoes)
2 leeks - I had to buy this at the store since it did not come in my box
Herbs from the garden or dried - thyme, basil, oregano, and rosemary to taste
Pepper to taste
Either 4 tbspns butter OR oil depending on if you like to keep it vegan.
Put all of the ingredients in a large pot and saute everything for about 20 min. Stirring at least every 5 min. Then add 4 cups of veggie broth - you can add more if you like your soup brothful - I like mine stewlike.
Cook for about 1 hour more, stirring every 20 min. The potatoes should become really soft and creamy.
Say yum !
Thursday, November 1, 2012
Black Bean Chipotle Hummus
1 can organic black beans ( I like Safeway O organic brand)- drain 1/2 the juice
1 can organic garbanzo beans -- drain 1/2 the juice.
1/2 cup cilantro
1 juicy lime (or lemon)
1 or 2 depending on how spicy you like it - chipotle peppers (I buy the canned ones and freeze what I do not use)
1/3 cup tahini
Blend in a GOOD blender or food processor until a creamy consistency. You may have to add olive oil, water, or more lemon/lime juice to get it to blend properly if your beans did not have much juice.
Say Yum!
1 can organic garbanzo beans -- drain 1/2 the juice.
1/2 cup cilantro
1 juicy lime (or lemon)
1 or 2 depending on how spicy you like it - chipotle peppers (I buy the canned ones and freeze what I do not use)
1/3 cup tahini
Blend in a GOOD blender or food processor until a creamy consistency. You may have to add olive oil, water, or more lemon/lime juice to get it to blend properly if your beans did not have much juice.
Say Yum!
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