Roasted Butternut Squash Leek Apple Chowder

ButternutSq-Leek-Apple-Chowder

I found a good creamy curried butternut squash soup recipe the other day. But if you put curry powder in a soup, it kinda becomes all the same flavor and I love curry, but sometimes I want just hearty squashy chowder. This is a winner. Just in time for Thanksgiving.

Ingredients: 
2 lb butternut squash
3 apples
2 leeks
1 onion
2 carrots
3 small colorful potatoes
3 Tbsp olive oil
1 tsp sea salt
1 Tbs maple syrup
1/2 cup apple cider
1 Tbs apple cider vinegar
1/2 tsp ground black pepper
1 tsp rosemary
1 bay leaf
a few garlic cloves

Roast vegetables: Chop leeks roughly and wash well with water. Drain. Core apples and chop roughly. Quarter an onion. Keep 1/4 of the butternut squash on side. Halve the rest of butternut squash. Scoop seeds out. Rub little bit of olive oil on the cut side. Place cut side down on a baking sheet. Combine the rest of chopped vegetables in a big baking sheet/pan, drizzle 2 Tbsp olive oil and maple syrup. Roast in an oven at 350 ºF for 30 minutes or until everything becomes tender. Let them cool.

Cook garnish vegetables: Peel the remaining butternut squash. Dice butternut squash, carrots, and colorful potatoes at 3/4″. Boil 4 cups water. Put all of diced vegetables, salt, bay leaf, crashed garlic cloves, rosemary, and black pepper in the boiling water. Cook 5 minutes or until everything becomes tender. Remove garlic cloves and bay leaf. Separate vegetables from the cooking water. Reserve the liquid.

Assemble chowder: Put some of the roasted vegetables and water from the cooking vegetables in a blender. Blend until smooth. Repeat until all roasted vegetables are purred.  Mix the purred vegetables, cooked vegetables, remaining cooking water if there was any, apple cider and apple cider vinegar. Season with salt and black pepper, if you desire. I didn’t have to put anything else in it.

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Roasted Vegetable Rice Bowl

Roasted Vegtable RIce Bowl

Roasted Vegetable Rice Bowl

When outside temperature drops down below 50 ºF, Sunday evening is a roastie night for me. I go to a corner stall of Thompkins Square Park Farmer’s Market right by my apartment during the day. Today I picked up a butternut squash,  an acorn, parsnips, carrots, and apples. I love Quintessence’s green house dressing. I tried to create it in my way. I was not successful to recreate their flavor, but I made a pretty good green dressing. I thought my green dressing was especially good on roasted zucchini, fresh tomatoes, and brown rice.

Ingredients (makes plenty of 2 bowls):
2 or more of roasted vegetables (acorn, parsnip, carrot, zucchini were used here)
1 fresh tomato (chopped)
2 cups cooked brown rice

For Green Dressing:
3 scallions
1 garlic clove (pressed)
1 Tbsp grated fresh ginger
2 Tbsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp your choice of herbs (oregano, thyme, rosemary, sage, basil)
1 Tbsp lemon juice
1 Tbsp apple cider vinegar

  1. Roast vegetables. Halve acorn. Scoop out seeds. Slice in 1/2″ thickness. Slice parsnip, carrots, and zucchini in 1/4″ thickness. Drizzle olive oil over vegetables and lightly toss. Line them up on baking sheets without overwrapping each other. Roast them at 360-375ºF for 20-30 minutes until they are tender. Carrots and parsnips take almost the same time, so you can put them on a same baking sheet. Set a timer for 10 minutes and check them every 10 minutes.
  2. Make dressing. Chop scallions roughly. Put all dressing ingredients in a food processor or a blender. Process until it becomes smooth.
  3. In a big bowl, scoop cooked brown rice. Pile up as much as roasted vegetables you like on top of it. Scatter chopped tomato. Serve with the green dressing.

*What you see dark brown sticks on the upper right corner of the image is kimpira gobo. I had it made, so I just throw it in. It was a good combination.

GF Oat Bread (without yeast)

OatsBreadI wanted to make a not so sweet bread without yeast. Yeast bread is great, but with GF flour, it tends to be hard and crumbly, and takes a long waiting time. This bread is moist, fluffy, and cake-like, but not as sweet as my other sweet breads. When you toasted and spread vegan butter on it, this is a wonderful companion to a tea.

Ingredients (Makes 1 loaf):
1 cup ground oats (I grind rolled oats in a coffee grinder)
Extra rolled oats to dust off top of the bread
1.5 cup GF flour mix
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 Tbsp ground flax seeds
4 Tbsp nut milk or water
4 oz apple sauce
2 Tbsp maple syrup
2 Tbsp sunflower oil or olive oil
1 cup soy milk or almond milk
extra oil and flour to prepare the loaf pan

Optional Additions:
To make Walnut Raisin Bread, add 1/4 cup raisins and 1/4 cup crashed walnuts.
To make Herb Bread, use olive oil, add 1/2 tsp each of oregano, thyme, and rosemary.

  1. Soak flax seeds in milk or water.
  2. In a big bowl, put all the liquid ingredients (apple sauce, oil, milk, soaked flax seeds, maple syrup) in and mix well.
  3. Add baking soda, baking powder, salt, and ground oats. Mix well. Add flour mix and mix well.
  4. Rub inside of a baking loaf with oil. Dust off with flour. Pour the batter into the loaf pan. Dust off the top with rolled oats.
  5. Bake at 350ºF for 35 -45 minutes or until done.

GF Butternut Squash Bread

Butternut Squash Bread

Butternut Squash Bread

I thought this recipe was already on my site because this is a staple in my fall kitchen. But it was not. It’s easy to make, healthy and very good. This is a versatile recipe. You can replace butternut squash with any other pumpkin or squash, grated zucchini, or grated carrots.

Ingredients (Makes 1 loaf):
2 cups cooked butternut squash
2.5 cups GF flour mix
2 Tbsp ground flax seeds (soak in 4 Tbsp soy/almond milk or water)
1/2-1 cup orange juice, almond milk or soy milk
1/2 cup maple syrup
1/4 cup sunflower oil
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 Tbsp grated fresh ginger
1/2 tsp ground clove
1/4 tsp ground nutmeg
1 tsp vanilla essence
1/4 cup crashed walnuts or pecans
1/4 cup raisins
extra oil and flour to prepare the loaf pan

*See my GF flour mix page if you would like to mix your own.

  1. Cook butternut squash. I either bake it in oven or steam it in a pressure cooker. If you are baking, cut the stem off at the top. Halve the butternut squash. Rub a little olive oil on the halved surface. Place them cut side down on a baking sheet. Bake at 350~375 ºF for 15-30 minutes until it becomes soft. If you can stub it with a folk easily, it’s done. If you are steaming in a pressure cooker, steam it for 4 minutes. Let it cool enough to handle. Scoop out the meat with a spoon.
  2. Soak ground flax seed in nut milk or water.
  3. In a big bowl, put everything except orange juice and flour, and mix well. Put half the flour mix in the bowl, mix. Add 1/2 cup orange juice, and mix. Add the rest of flour, and mix. If the batter seems too dry, add the 1/2 cup orange juice. Add raisins and walnuts and miix.
  4. Rub oil inside of a baking loaf. Dust it off with flour.
  5. Pour the batter in the baking loaf. Bake at 350 ºF for 40-50 minutes or until done. To see if it’s done, press the top of the loaf with a finger lightly, if it gives in easily, bake some more.

Roasted Butternut Squash with Kale

Roasted Butternut Squash and Kale

Roasted Butternut Squash and Kale

I accidentally took this recipe down. So here it is once again fabulous roasted butternut squash recipe. For a vegan Thanksgiving, this is a must dish.

Ingredients:
1 medium butternut squash (about 2 pounds after peeled)
3 cups chopped kale (packed)
2-3 cloves garlic 
a handful of parsley 
1/4 cup raw almonds
1/4 cup raw walnuts or pecans
1 Tbsp nutritious yeast
1 tsp sea salt
1/2 tsp black pepper
2~3 Tbsp olive oil

  1. Peel butternut squash. Halve it. Seed it. Chop it in inch cubes. Mince garlic. Mince parsley.
  2. Preheat the oven at 375 ºF.
  3. Put butternut squash, garlic, and parsley in a deep large enough pan or baking sheet. Sprinkle olive oil over, and toss with your hands. Cover loosely with foil.
  4. Roast for 30 minutes until butternut squash is almost done. Test with a folk.
  5. In a small bowl, mix roughly chopped nuts, nutritious yeast, and salt and pepper. Chop kale.
  6. Uncover the butternut squash. Pour chopped kale and nuts mixture over. Mix well with a spatula.
  7. Roast at 350 ºF for another 10 minutes or so until kale is welted.

 

Vegan Thanksgiving 2013!

Vegan Thanksgiving 2013

Vegan Thanksgiving 2013

This is the first time I ever cooked for Thanksgiving during my stay in the U.S. for the last 25 years and it’s vegan! I’m thankful for my new friends who came, old friends who came and friends who would have come if they were in NYC. Nope. I didn’t do fake turkey. What’s the point? If I wanted to eat turkey, I would eat it. The smell of frying pig from next door neighbor made my stomach queasy. The line-ups are a collection of yummy vegan side dishes which most of their recipes are on this site under Recipes form the main menu or from the side menu.

My Vegan Thanksgiving Dishes:
Baked Sweet Potatoes
Popcorn Romanesco Cauliflower
Roasted and Mashed Delicaca Squash
Roasted Butternut Squash with Kale
Wild Rice Salad
Chestnut Rice
Pasta Salad
Roasted Green Beans
Raw Kale Salad
Cranberry Bread

Dessert

Dessert

Desserts:
Baked Apples
GF Brownies
No-Baked Cream Cheesecake

Everybody was very keen to taste vegan cream cheesecake. Aha! It’s not only possible, it tastes good. 🙂

Wild Rice Salad with Avocado

Wild Rice Salad

Wild Rice Salad

When I went out for a scrumptious lunch with 2 oldest friends at New Leaf in Fort Tryon Park a few weeks ago, a friend ordered Salad Trio for me, but loved it so much she is still talking about it. What she loved so much was Wild Rice Salad in Salad Trio. The other salads were a piece of roasted red pepper and a slice of mozzarella, and mixed greens, and they were not special at all. Inspired this and having my own wild rice mix, I decided to make wild rice salad. The result: ambrosia.

For 6 good servings

Ingredients:
For Salad
1 cup wild rice (cook with 2 cups water)
2 cups chopped kale
1 carrot (shredded)
2 celery stalks (chopped)
1 cup pecans or walnuts (roughly chopped)
2 tomatoes (chopped)
1/2 cup dried cranberries
1/4 cup dried apricots (chopped)
1/2 cup parsley (chopped)
1/2 avocado per serving (peel and slice)

For Dressing
juice from 1 orange (about 1/4 cup)
1 Tbsp lemon juice
2 Tbsp rice vinegar or balsamic vinegar
1 Tbsp maple syrup
1 Tbsp olive oil or sesame oil
3 Tbsp soy sauce
2 tsp prepared wasabi

  1. Cook 1 cup wild rice with 2 cups water. Soak rice over night if you have time. I have a rice cooker, so I turn it on and forget about it. If you are cooking wild rice on a stove top, definitely pre-soak. Set it high until it boils. Reduce the heat to low, cover, and let it simmer for 45-60 minutes until water is gone and rice is done. Let it cool.
  2. Chop the vegetables.
  3. Mix all the dressing ingredients in a small bowl.
  4. In a big bowl, put all the salad ingredients, pour the dressing over, and mix well.
  5. Peel and slice avocados (1/2 avocado per person). Spread avocado slices over the salad.