Tag Archives: holiday

Savory Butternut Squash and Tomatoes

I don’t know about you, but as soon as fall rolls around, I’m ready to eat all of the squash. From October to March you can always count on at least one variety of squash (and a pile of sweet potatoes) residing in my kitchen. They’re truly fall and winter staples.

When it comes to squash, butternut and kabocha are my all time favorites. I’m pretty lazy with kabocha and generally just do a quick steam. But I’m willing to put in the time with butternut. True, it’s rich and savory simply baked in the oven with a brush of olive oil. But this dish, adapted from a 2007  New York Times recipe, turns an already beloved ingredient into a complex and comforting centerpiece. Make it for a dinner party, holiday or potluck and I guarantee you’ll get rave reviews.

Kabocha squash is nutty, sweet and pairs so well with cranberries.

Kabocha squash is nutty, sweet and pairs so well with cranberries.

The Times’ original recipe serves as a pasta sauce, but I’ve adapted (and veganized) it into the main affair with the addition of beans. In lieu of said beans, I’ve also used Beyond Meat chick’n or tempeh, either do nicely. Definitely serve it with a heap of broccoli rabe, kale or another dark, leafy green. The garlicky squash and deep greens are the perfect pair. But feel free to round it all out by piling the squash onto whole wheat pasta or quinoa. Either way, this is a satisfying dish that will warm and comfort you on the cold nights to come!

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Yield: 4 servings

Ingredients:

1 tablespoon extra virgin olive oil

3 garlic cloves, chopped

1/4 cup sliced shallots

1/4 teaspoon crushed red pepper flakes, or to taste

2 cups chopped tomatoes (fresh or canned)

1 butternut squash, cubed or shredded

1 can white beans or chick peas

1 Tbsp Nutritional yeast (or to taste)

Pink salt or sea salt and pepper

Directions:

1. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.

2. When squash is tender — about 15 minutes  — add beans and nutritional yeast. Stir to incorporate and cook until beans are heated through.

A Compassionate Thanksgiving

This post began as a simple link to Colleen Patrick Goudreau’s marvelous new Thanksgiving video. But since she is my patron saint of inspiration, it doesn’t surprise that it developed a tiny life of it’s own. (I’ll still get to the video, which you must check out.)

The spirit of Thanksgiving is obviously in it’s etymology- so each year I wonder, shouldn’t the day be just that- a day to give thanks? Like many others, I find it hard to feel thankful when a dead bird lies before me on a table, when the air is thick with the smell of her body and so many others in neighboring homes. Obviously the 45 million turkeys have nothing for which they need give thanks. And is the destruction of our planet a cause for thanksgiving? Turkey “farming” yields massive carbon emissions, thus substantially contributing to global warming. Are we really thankful for the foodborne diseases, such as avian flu, MRSA, and super-strains of Salmonella created through animal agriculture? And are the world’s hungry thankful that millions of turkeys are raised on grain that could otherwise keep them fed year-round?

A happy flock of friends at Farm Sanctuary

A happy flock of friends at Farm Sanctuary

On this day, as ever, shouldn’t we behave in a fashion worthy of thanks? Imagine the collective good we could accomplish in changing just one meal. It’s really quite easy to have a joyous, meaningful holiday and decadent meal without killing innocent animals.  When you think about it, Thanksgiving is a harvest festival, so most of the foods are inherently plant-based. Why not build your holiday around these beautiful, nutrient dense foods? Below are just a few of the many fabulous vegan foods I have made or enjoyed on Thanksgiving.

Turkeys are some of the most loving, loyal animals out there.

Turkeys are some of the most loving, loyal animals out there.

Garlic mashed potatoes

Coconut sweet potatoes

Mushroom gravy

Roasted root vegetables

Roasted brussels sprouts

Roasted butternut squash

Acorn squash stuffed with wild rice

Garlicky string beans

Cranberry sauce

Tofurky Roast & Celebration Roasts

Pecan pie

Pumpkin pie

Pumpkin cheesecake

Cookbook author extraordinaire, Colleen Patrick Goudreau makes a gorgeous, cruelty-free Thanksgiving easy to envision in this wonderful video.

http://www.youtube.com/watch?v=zljsYQ3jjWE&feature=share

What plant-based foods are you planning to make for Thanksgiving this year? I’d love to hear the menu!