This vegan twist on a classic holiday dish be helpful for those accommodating a range of diets. If green beans are scarce at the local farmers markets, try substituting broccoli or other fall harvest produce.
Vegan Green Bean
2 quarts water
1 tablespoon salt
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
10 ounces mushrooms
3 cloves garlic, minced
Salt and pepper to taste
2 tablespoons flour
3/4 cup vegetable broth
3/4 cup soy creamer
1 1/2 slices whole grain bread
1 tablespoon vegan margarine
1/8 teaspoon salt
1/16 teaspoon pepper
3-ounce can of French fried onions
Green beans: Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to water. Cover and boil for 6 minutes. Drain beans and rinse in cold water.
1. While beans are cooking, trim off mushroom stems and discard. Chop the mushrooms into pieces. Spray a non-stick pan with oil and heat..
Add mushrooms, garlic, salt, and pepper. Cook until mushrooms are very soft .
Whisk the flour into the vegetable broth and add to the mushrooms.. Simmer, stirring until mixture thickens.
Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in beans.
2. Topping: Place bread, margarine, salt, and pepper into a food processor and pulse until crumbly.
Pour into a bowl and add the onions, stirring to combine.
3. Place green beans into an oiled casserole dish and top with the onion mixture.
Bake at 425 F for about 15 minutes.
If you are not serving right away, refrigerate the topping separately; bring to room temperature before sprinkling on casserole and baking for about 20 minutes or until thoroughly heated.
Recipe courtesy of Alicia Funk, author of “Living Wild — Gardening, Cooking and Healing with Native Plants of the Sierra Nevada”
“BEYOND CRANBERRY” SAUCE
Collect berries in late fall.
13⁄4 cup fresh Madrone berries (stems removed)
1⁄4 cup fresh Toyon berries (stems removed; optional)
1 cup water
1⁄2 cup apple juice
1⁄2 cup honey
1 tbsp arrowroot or organic cornstarch
1 tbsp grated orange zest
– Mix berries, water, apple juice and honey in a pan and bring to a boil.
– Simmer for 15 minutes.
– Stir arrowroot or cornstarch into 2 tbsp apple juice.
– Pour into berries and stir constantly while bringing to a boil.
– Remove from heat and add orange zest.
– Allow to cool before serving.
Store in refrigerator for up to 2 weeks.
VARIATIONS: If Toyon berries are plentiful instead of Madrone berries, simmer 1 cup Toyon berries, 1 cup water, 1 cup apple juice and 1⁄2 cup honey and then follow the same recipe.
Squash recipes courtesy of Riverhill Farm
Jeremy’s Roasted Winter Squash with Rosemary Honey Glaze
1 Blue hubbard squash or other winter squash
4 tbsp butter
6 tbsp honey
1 tbsp coarsely chopped rosemary
Salt and Pepper to taste
Slice squash in 1 inch thick strips leaving skin on (it’s actually quite delicious). Melt butter and honey, whisking until mixed, add rosemary. In a large bowl, pour honey butter over squash and season with salt and pepper. Lay out flat on sheet pans and bake at 425, approx. 20-30 minutes or until tender.
Fresh Pumpkin Pie
1 sugar pumpkin
1 recipe pastry for a 9 inch single crust pie
1 cup packed light brown sugar 1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk
1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
Pumpkin Soup with Fried Sage Leaves
2 pounds sugar pumpkin
1 tbs olive oil
3 leeks or one onion (about 2 cups cut into 1-inch pieces)
1 tbsp chopped fresh thyme or 1 tsp dried
1 tbs chopped fresh sage
salt and pepper to taste
7 cups stock
Cut the pumpkin in half and remove seeds and stringy sections and discard (or save seeds to roast or plant next summer). Cut the pumpkin into 2-to-3 inch chunks; carefully cut rind off and cut the flesh into 1 to 2-inch pieces. You should have about 8 cups.
In a large soup pot, heat the oil and butter over medium-low heat. Add leeks and sauté, stirring frequently for about 4 minutes. Add pumpkin chunks, thyme, sage, salt and pepper. Cover and cook for about 5 minutes. Remove the cover and add stock, bring to a boil over high heat. Reduce to low, cover and simmer for about 25 minutes or until pumpkin is tender.
Remove from heat and let cool a bit. Puree the soup in a blender of food processor, working in batches. Season to taste and return pureed soup to pot to warm over low heat. Garnish with cream or creme fraiche, or swirl into the bowls, and top with a few croutons and fried sage leaves.
Fried Sage Leaves
Clean and pat dry a bunch of fresh sage leaves. Heat 2 to 3 cups olive or safflower oil in a medium sized, heavy skillet over high heat until the oil just begins to smoke.
Very carefully lower the sage into the hot oil (the oil is hot enough when the sage leaves immediately begin to sizzle.) Fry for about 30 seconds. Remove sage with slotted spoon and drain on paper towels or a clean brown bag. Don’t fry leaves more than 15 minutes ahead of time or they will wilt. Sprinkle fried leaves with sea salt.
Winter Squash Bread
2 cups unbleached white flour
1 cup whole wheat pastry flour
4 tsp baking powder
½ tsp baking soda
1 ½ tsp salt
2 ½ cups cooked winter squash
1 cup buttermilk (1 cup milk and 1 tsp vinegar, if you are without buttermilk)
¼ cup melted butter
1 tsp cinnamon
¼ tsp cloves
½ tsp allspice
Preheat oven to 350 degrees. Cut winter squash in halves ands place into a baking pan with water at the bottom. Bake for 1 hour or until soft. Scoop out squash into a medium sized bowl. Mix the dry ingredients in a large bowl. Mix the wet ingredients into another bowl. Add the squash to the wet ingredients. Combine the wet and the dry. Spoon the mixture into two 9x9 loaf pans, or muffin tins.
Bake 35-40 minutes
Winter Squash with Sage Butter
2 small or one large winter squash
3 tablespoons butter, melted
2 teaspoons honey
Kosher salt and freshly ground black pepper
1 tablespoon fresh sage, finely chopped
Preheat the oven to 425°F. Scrub the squash well and cut them in half lengthwise. Scoop out the seeds and attached pulp and reserve for toasting if desired. Cut each half lengthwise again, then slice crosswise into 3/4-inch thick slices.
In a small bowl, mix the melted butter with the honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of that mixture. Season the squash lightly with salt and pepper and cover loosely with aluminum foil. Roast for 20-30 minutes.
Add the chopped fresh sage to the remaining butter-honey mixture. Remove the squash from the oven and turn them with tongs. Brush each piece with the butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.
Baked Acorn Squash with Kale and Pear or Apple
2 acorn squash
½ Cup grated Parmesan cheese, divided
1 ½ Tbs. olive oil
1 large onion
4 cups coarsely chopped kale
1 cup vegetable or chicken stock
½ sweet red pepper, cored, seeded and diced
2 cloves minced garlic
1 Tbs. butter
1 pear or apple, firm-ripe, peeled, halved, cored and cut in ½ inch pieces
Preheat oven to 375. Lightly grease a 13x9 inch pan with butter or oil. Cut the squash in half and scoop out the seeds. Place the squash, cut-side down on pan and bake until tender, 30-40 min.. Turn the squash halves over and sprinkle with ¼ cup Parmesan, salt and pepper. Bake for an additional 5 minutes. Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until soft. Add the kale, stock, bell pepper and garlic. Bring to a boil, cover and cook for 5 minutes. Remove the cover and increase the heat, cook, stirring frequently, until kale is tender and the liquid evaporates, 8-10 minutes. Transfer to a bowl and set aside. Melt the butter in the skillet over medium heat. Add the pear or apple and sauté until lightly browned and tender but not mushy, 2-3 minutes. Add to the kale mixture and stir well. Spoon into the squash halves. Top with the remaining cheese and bake for 10 minutes.
The following recipes courtesy of Heaven and Earth Farm.
Raw Food Kale Chips
2 bunches Kale, Washed and Torn
¾ cup Tahini
¼ cup Tamari
1/4 cup Cider Vinegar
½ cup Water
1 clove garlic
1 lemon (juice of)
¼ teaspoon Sea Salt
1/4 cup nutritional yeast
¼ cup chopped parsley
Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for six hours at 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.
Carrot Curry Hummus
6 cups sprouted garbanzos
5 cups shredded carrots
1 cup olive oil
1 cup water (should use warm water?) 1/4 cup Braggs
1/2 cup lemon juice
1/2 cup sunflower seeds 4 cloves garlic, minced 1/4 cup almond butter 1/4 cup grated ginger 1/4 cup curry
Add additional Braggs, curry or other seasoning to taste. Combine all ingredients in a food processor or blender and blend until smooth.
CHESTNUT AND WILD MUSHROOM RISOTTO
Yield: 6 servings
3 large tomatoes, chopped
3 to 4 garlic cloves, minced
1 medium onion, chopped
1/2 cup diced carrots
1 stalk celery, diced
1 garlic clove, crushed
1/4 cup water
2 tablespoons extra virgin olive oil
1/2 pound fresh shiitake or cremini mushrooms, sliced, stems discarded
1 pound button mushrooms, sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1 to 1 1/4 cups short grain brown rice
1/2 teaspoon salt
3 to 4 cups water, divided
1 1/2 cups cooked, peeled chestnuts, quartered
Salt and pepper
2 tablespoons fresh minced parsley or chives
1. Combine the tomatoes and minced garlic in a large saucepan or skillet. Cook and stir over high heat for about 3 to 4 minutes until the tomatoes have begun to break down. Set them aside to add at the end.
2. Combine the onions, carrots, celery, garlic, water, and olive oil in a large, deep skillet or 8 to 10-quart stockpot. Cook and stir over high heat for 2 to 3 minutes, or until the vegetables begin to soften.
3. Add the mushrooms, thyme, sage, and rosemary and cook about 2 minutes more, adding as much as a cup of water if needed.
4. Reduce the heat to medium-high and add the brown rice, salt, and 1 cup of the water. Keep the pan simmering and add the water, 1/2 cup at a time, as the liquid is absorbed. The process of cooking down and adding water may take 30 to 40 minutes. Taste the rice for tenderness after 30 minutes. You may not need to use all of the water.
5. When the rice is tender, add the cooked tomatoes and the chestnuts and cook 3 to 5 minutes longer to create a pleasing flavor union. Season to taste with salt and pepper. To finish, spoon the risotto into shallow bowls and sprinkle with a pinch or two of herbs.
6. Note: For a delicious Wild Rice, Chestnut and Wild Mushroom Risotto, substitute 1 cup (240 ml) of wild rice for the brown rice, but plan on at least 20 minutes longer cooking to soften the wild rice.
Chestnut, Wild Rice and Pecan Stuffed Winter Squash
Yield: 8 to 10 servings
3 1/4 cups water, divided
1 cup wild rice
1 teaspoon salt
4 or 5 small winter squashes
Organic canola oil as needed
3 stalks celery, finely chopped
1 small onion, finely chopped
5 cloves garlic, crushed
1 tablespoon extra virgin olive oil
1 1/4 cups cooked, peeled chestnuts
1/2 – 1 pound button or crimini mushrooms, chopped
2/3 cup coarsely chopped pecans, toasted
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon poultry seasoning
Freshly ground black pepper
1/2 cup chopped parsley
1. Preheat the oven to 400 degrees and have ready 1 or 2 baking sheets. Combine 3 cups of the water, the wild rice, and salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Reduce the heat to medium-low, and cook for 45 to 55 minutes, or until the rice is tender.
2. Wash the squashes, cut them in half with a firm chef’s knife, scoop out the seeds, and brush the cavities with the canola oil. Arrange the squashes on the baking sheet, cut side down, and bake them for 30 minutes.
3. To make the stuffing, combine the celery, onion, remaining 1/4 cup water, garlic, and olive oil in a large, deep skillet. Cook and stir for about 5 to 6 minutes, or until soft and transparent, Transfer to a large bowl along with the chestnuts.
4. Toast the bread until bread it is dry. Cut it into small cubes and add them to the bowl with the chestnuts.
5. Add the cooked wild rice, mushrooms, pecans, salt, thyme, oregano, poultry seasoning, and pepper and mix well. Adjust the seasonings if needed.
6. Remove the squashes from the oven and generously fill the cavities with the stuffing. Cover the baking sheets with aluminum foil, shiny side down, and return the squashes to the oven for 30 minutes longer, or until tender when pierced with a fork.
7. To serve, cut each stuffed squash in half and sprinkle with chopped parsley.