Feeds:
Posts
Comments

Posts Tagged ‘pumpkin’

Well, it’s the day after Thanksgiving and I am happily stuffed after revisiting some of yesterday’s leftovers for breakfast this morning. I’m at home visiting my parents in Washington State, and I’m happy to say that our Thanksgiving meal was seasonal, local (with pumpkin, squash, carrots, and herbs from our garden), and totally vegetarian!

My family has been pescatarian for years, and I don’t even remember the last time we attempted to have a turkey for Thanksgiving. Though stuffing a turkey for this holiday has become an American tradition, our family has found alternative, more sustainable, turkey-friendly, and equally enjoyable ways to celebrate. We still stick to the classics for our sides–cranberry sauce, mashed potatoes and veggie gravy, brussel sprouts or green beans, corn, sweet yams–these are all very easy to make vegetarian. But for the main event, rather than stuffing a turkey, we stuff a pumpkin from our garden. Some years, we use a regular bread crumb stuffing, while other years, we switch to wild rice for a local twist. Either version gives us the satisfaction of the Thanksgiving stuffing tradition, without the added cruelty. And let’s be honest, the more well-known veggie alternative, Tofurkey, is not that satisfying or healthy.

I know it’s a bit late for recipes, but I thought I’d at least share this year’s menu with everyone, with hopes of giving other veggies some inspiration around this time of year. And as a bonus, this menu is almost entirely gluten free.

A Vegetarian Thanksgiving Menu

Appetizer

  • Goat cheese torte with pesto and sun dried tomatoes

Sides

  • Simple green salad with cranberry gorgonzola dressing
  • Organic homemade cranberry sauce with ginger and hot chillies
  • Mashed potatoes with homemade veggie gravy
  • Roasted green beans with red onion
  • Caramelized mushrooms and onion in a rich butter-wine sauce
  • Sweet yams with maple syrup and spices

The Main

  • Individual acorn squash cups stuffed with wild rice and herbs

Dessert

  • Pumpkin pie with bourbon whipped cream

Drinks

  • Local sparking and red wine, as needed ;)

The only dish that wasn’t homemade this year was our appetizer, a goat cheese torte from Trader Joe’s. We served this with rice crackers and sparkling wine from the Mountain Dome Winery, my favorite local winery for the sparkles.

Mountain Dome sparkling wine and Trader Joe’s cheese torte © 2012, Juniper Stokes

A simple side salad with organic baby greens, tomatoes, and green onions, topped with a gorgonzola cranberry dressing from Trader Joe’s, gave the meal a bit of freshness.

simple side salad © 2012, Juniper Stokes

The green beans were supposed to be roasted in bundles with kitchen twine, though we later realized we had the wrong kind of twine and cut if off before actually roasting these beautiful bundles.

green bean bundles © 2012, Juniper Stokes

Homemade gravy with olive oil, flour, and veggie bouillon–delicious and vegan!

vegan gravy © 2012, Juniper Stokes

Dad bought organic cranberries and spiked them with ginger and Thai chili peppers from our garden–amazing. I’ll never serve canned again!

homemade cranberry sauce © 2012, Juniper Stokes

This year, we decided to use acorn squash rather than pumpkin for our main event. After a bit of an odd growing season, my parents ended up with several extra small but still delicious acorn squash from their garden, perfect for individual servings.

tiny acorn squash © 2012, Juniper Stokes

Thanks to their new green house, we were able to season the wild rice stuffing with herbs and carrots from the garden, as well.

stuffed acorn squash with wild rice © 2012, Juniper Stokes

All together, it was a wonderful, healthy, local, vegetarian feast!

Thanksgiving dinner © 2012, Juniper Stokes

I can’t believe I forgot to take a picture of the pumpkin pie (made with a garden pumpkin) with bourbon-agave whipped cream! It was delicious, and I must have been a bit too excited to eat it . . .

I hope these menu ideas help, and if anyone is in desperate need of a recipe, let me know! I’m happy to help.

Happy Thanksgiving! © 2012, Juniper Stokes

Read Full Post »

I eat salad all summer long, and I don’t always like to give up my daily salads as summer turns to fall and fall turns to winter. But I do like to eat seasonally, and now that it’s November, what’s more seasonal than pumpkin and squash? Adding a bit of curried pumpkin and feta cheese to an otherwise basic salad makes this easy staple suddenly seasonal and gourmet . . . and surprisingly easy to prepare!

Ingredients (serves 2 as a main)

  • 1/4 acorn squash (okay, I used squash in my salad, but I’m sure any winter variety, including pumpkin, would work)
  • 1/4 c crumbled feta
  • 1 medium tomato, chopped
  • 1/2 cucumber, chopped
  • 4 radishes, sliced
  • 2 green onions, chopped
  • 1 avocado, chopped
  • 2 c lettuce, chopped
  • 1/4 tsp curry powder
  • 2 Tbs flax oil
  • 1 1/2 tsp balsamic vinegar
  • 1/2 tsp dried basil
  • salt and pepper to taste

Directions

First, steam the acorn squash (or pumpkin) for about 20 min. While the squash is steaming, sprinkle a bit of curry powder on top. I won’t lie–there are probably more professional ways to create delicious curried squash. But when I cook for myself, I like quick and easy, and this method is the quickest and easiest I’ve found. Once the squash is fully steamed, use a vegetable peeler to take off the skin, and then chop the squash into bite-sized pieces.

While the squash is steaming, you can prepare the rest of the salad. Chop or slice all the veggies and put them a bowl. Then add the feta. It’s as easy as that.

Once the salad is prepared and the steamed squash is on top, you can dress the salad. Following the easy=good method, I put the dressing ingredients directly on the salad, rather than premixing them. I think curry and basil make a great combo, so I first sprinkle a bit of dried basil on top, followed a bit of salt and pepper. Next, add the flax oil. I like the nutty flavor flax adds to this dish, and flax is rich in those ever-important omega 3s. Finally, top the salad with the balsamic vinegar, toss, and enjoy.

curried pumpkin and feta salad © 2012, Juniper Stokes

Read Full Post »

%d bloggers like this: