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Vegetarian Stuffed Acorn Squash with Cornbread Stuffing

10/26/2021

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Ingredients 

  •  3 large acorn squash
  • 2 tablespoons margarine, softened
  • ​2 tablespoons olive oil
  • 1 medium onion, minced
  • ​2 stalks celery, diced
  • 2 medium apples, coarsely chopped
  • ​1/4 cup maple syrup
  • 1/2 cup raisins
  • ​1/4 teaspoon parsley
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 package store-bought cornbread stuffing mix (vegan or not)

Directions

  1. Gather the ingredients and preheat oven to 400 F.
  2. Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside.
  3. ​ In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes.
  4. Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine.
  5. ​ In a large bowl, mix together the stuffing mix with the onion, celery and apple mixture until well combined. Spoon this mix into each squash half.
  6. Place on baking sheet and cover each squash with foil.
  7. ​ Bake for 40 to 45 minutes, or until squash is soft.​
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Cream of Cauliflower Soup

10/20/2021

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Ingredients
2 tablespoons butter 
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth (substitute vegetable if you wish)
1 head cauliflower, chopped
1 cup milk 
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry (optional)
1 tablespoon chopped fresh parsley or scallions


Preparation

1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
​

2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley or scallions.

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Slow Cooker Sweet Potato Soup

10/13/2021

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Ingredients
  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
  • ​2 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • ​1 medium onion chopped (or 1teaspoon dried minced onion)
  • 2 ribs celery chopped (or teaspoon dried celery flakes)
  • ​1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • ​¾ teasppons minced fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/8 teaspoon ground chipotle pepper (optional)
  • ​6 cups reduced-sodium chicken broth
  • Optional: sour cream and pepitas
Directions1. In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours.
2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through.
3. If desired, top servings with sour cream and pepitas.
​
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
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October 9, 2021

10/6/2021

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Ingredients

2 medium carrots, sliced (1 cup)
1 tablespoon butter or margarine
1 medium apple, cut into thin wedges
2 tablespoons real maple syrup
1/4 teaspoon ground cardamom

Directions
  1. Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
  2. Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.
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  • Home
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