Autumn 09 Recipe Share

Pumpkin Soup

• 1½ pounds pumpkin (weighed before trimming)

• 1 leek, washed, trimmed, and sliced into rings

• 2 potatoes, peeled and diced

• 2 Tbsp olive oil

• 1 quart vegetable stock

• ½ tsp salt

• 1 tsp pepper

• ½ - 1 tsp cayenne pepper

• 1 Tbsp lemon juice

• ½ cup sour cream, optional

Directions: Cut the top off the pumpkin, scoop out the seeds and strings, peel the shell, and dice the flesh. Sauté the pumpkin, leek, and potatoes in olive oil for 5 minutes, stirring frequently. Add vegetable stock and bring to a boil. Cover and boil the soup for 15 minutes, until potatoes are soft. Purée the soup and add spices and lemon juice. Ladle into bowls, top with optional sour cream and serve. Notes: You can use leftover jack-o'-lanterns, but the soup will taste noticeably better if made with smaller, more flavorful pumpkins.


Vegetarian Loaf


• 1 cup dry lentils, well rinsed

• 2½ cup water

• ½ tsp salt

• 1 Tbsp olive oil

• ½ medium onion, diced

• 1 medium carrot, diced

• ½ tsp pepper

• 1 tsp soy sauce, optional

• ¾ cup rolled oats, finely ground

• ¾ cup bread crumbs

Directions: Place the lentils, water, and salt in saucepan, bring to a boil, lower heat, cover, and simmer for about 45 minutes, until water is nearly gone and lentils are very soft, with splitting skins. Saute’ the onion and carrot in oil until soft, about 5 minutes. Mix the lentils, onions, carrots, pepper, and optional soy sauce in the large bowl, then mix in the ground oats and bread crumbs. While still warm, form the lentil mixture into a loaf or patties, which can now be frozen, refrigerated (for up to 5 days), or cooked immediately. Cooking: (2 possibilities): 1. In a 400º oven, bake the burgers on a greased baking sheet until light brown, about 15 minutes, or bake the loaf in bread pan until top begins to brown. 2. In a frying pan, heat a bit of oil, place a burger on top, and fry until brown, 1-2 minutes. Repeat on other side and serve.


Red Cabbage with Cranberries


• 1/4 cup vegetable oil

• 4 cup onions, thinly sliced

• 8 cup red cabbage, thinly sliced

• 1 tsp salt

• 2/3 cup apple juice or apple cider

• 2 cup cranberries, fresh or frozen/thawed, rinsed 

• 2 Tbsp cider vinegar

• 2 Tbsp sugar

Directions: Heat the oil over medium heat, add onions, and cook until translucent, about 10 minutes. Add cabbage and salt and continue cooking, stirring frequently, until cabbage is tender, about 15 minutes. Add apple juice and cranberries and continue cooking, stirring constantly, until the cranberries start to pop - 3 to 4 minutes. Remove from heat, add vinegar and sugar, and serve hot.


Butternut Squash Apple Cranberry Bake


• 1 large butternut squash, peeled and cut into 1-inch cubes

• 2 large tart cooking apples cut into 1/2-inch thick slices

• 1/2 cup fresh or frozen cranberries

• 1/2 cup brown sugar

• 1/4 cup (half a stick) butter

• 1 Tbsp flour

• 1 tsp salt

• 1/2 tsp ground mace (can substitute ground nutmeg)

Directions: Preheat oven to 350°F. Slice and peel squash and apples. Put squash cubes in ungreased 7x11-inch baking dish. Place apples on top and then cranberries. Mix the flour, salt, sugar, and mace and sprinkle on top. Dot with butter. Bake 50-60 minutes.


Vegetarian Stuffed Peppers


• 16 oz. can pinto beans

• 1/2 cup wheat flour

• 1/2 stick butter

• 4 cups cooked brown rice

• 2 (8 oz.) cans tomato paste (or homemade)

• 2 tsp oregano

• 1 tsp basil

• 1/4 tsp cayenne pepper

• 1/4 tsp honey

• 6 bell peppers

Directions: Combine the rice, tomato paste, oregano, basil and cayenne pepper. Remove tops and insides of peppers. Fill peppers 2/3 full with rice mixture. Melt butter in a skillet, add flour and honey and cook until thickened. Add the beans and let cook for 2 or 3 minutes. Fill remainder of peppers with the bean mixture. Place small amount of butter in a baking pan and bake the peppers at 350 degrees for 20 minutes.


Apple Crisp


• 7 tart apples, peeled, cored and sliced

• 4 tsp fresh lemon juice

• 1/2 tsp vanilla

• 1 cup brown sugar

• 1/2 tsp ground cinnamon

• 1 cup rolled oats

• 1/2 cup butter, room temperature

Directions: Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine. Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan. Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples. Bake 45 minutes or until topping looks crunchy and apples are tender. Serve with whipped cream or vanilla ice cream.