Many Hands House makes this every year at Yule alongside Garbanzo loaf. Take your time cooking this, it's sooooo worth it.
1 butternut squash (peeled, de-seeded, diced)
1 large sweet potato (peeled, diced)
2 cups vegetable broth
1 cinnamon stick
1 1/2 cups water
2 medium onions
1/2 stick (4 Tbsp) butter *
3 red bartlett pears (peeled, de-seeded, diced)
1/3 cup white wine
1/2 pint heavy whipping cream *
Heat vegetable broth, water, and cinnamon stick to boil.Add squash and sweet potatoes and cook until soft.
Heat butter in a separate pot, caramelize onions and add pears. Heat for 10 minutes, then add wine. Cover and cook 10 more minutes until pears are soft.
Mix pear/onions into squash/sweet potatoes. Remove cinnamon stick. Blend until pureed. (A submersible blender is great for this, but a blender will do.)
Add cream, salt and pepper to taste.
*Veganize it: Use Earth Balance spread for the butter and soy or almond milk for the cream.
Monday, December 26, 2011
16 years ago, Chris and I were trying to decide what to make for Yule supper. We went through our many cookbooks, and settled on Recipe for a Small Planet's Garbanzo Bean Loaf. As I have said before, when choosing your traditions, choose carefully. Although we only make this once a year, we make it every year.
The recipe in the cookbook is vegetarian, here I veganize it.
1/2 cup dried garbanzo beans (cook and drain) or use 1 1/2 cups canned
1 cup whole wheat bread crumbs
1 cup pineapple juice
1 cup chopped onion
1 1/2 cup chopped celery
3 tablespoons oil
1/4 cup fresh parsley
egg substitute equivalent to one egg
1 tablespoon miso (any-white/red/your choice)
1 teaspoon salt
dash of hot sauce
2 pinches cayenne pepper
1 cup vegan cheese (Swiss maybe or hot pepper)
1. Combine bread crumbs with pineapple juice, let soak.
2. Mash the beans but leave a few whole!
3. Saute onions and celery in the oil.
4. Dissolve miso in a very small amount of hot water, to make a thick slurry.
5. Combine rest of ingredients in order.
6. Turn into loaf pan and bake at 350 for 40 minutes until browned and firm.
I always quadruple this recipe for a large holiday meal so that we will have leftovers! I serve it on a bed of spinach leaves with Louisiana hot sauce along side of squash/pear soup. I hope this becomes a favorite in your home!
Serves: 3 to 4
Preparation time: 30 minutes
Matar Paneer is a recipe I have been making for decades. It's a family favorite and Chris' very very favorite. I usually make it ...
16 years ago, Chris and I were trying to decide what to make for Yule supper. We went through our many cookbooks, and settled on Rec...
In response to this post over at The Pagan Family, this recipe is dedicated to Michelle. Goat Cheese, Spinach and Tofu Tacos Ing...
We LOVE this meal, adapted from a recipe in the Veganomicon. We serve it wit with peas and tofu cubes. The lime juice adds a lo...
Hasn't the weather been incredible?!? I know it's scary from an environmental standpoint, but I am enjoying it anyway! This wee...