Baked Fall Vegetable Medley

 Cheryl and Dee were able to have fun together in New Hampshire recently. Cheryl took us to lunch at a vegan bistro near her work at the state capitol in Concord. We split the dishes listed in tan, beginning with the soup and salad. They were wonderful. I tried to recreate the Baked Fall Vegetable Medley and have a couple notes on that below.

Baked Fall Vegetable Medley

I decided to roast all the veggies listed in the fall medley instead of steaming. While they were cooking, I made a creamy sauce with almond/coconut milk, then added a small piece of leftover pork loin as we aren't vegan. I also cooked quinoa in chicken broth. The quinoa went on the bottom, with the sauce over it; the roasted veggies went on top. Since all the parts were cooked, I put it in the fridge for dinner the following day, as we were coming home about dinner time. We just microwaved our portions individually. I thought it was good, and Scott had seconds, and we have leftovers for another meal.

Happy Thanksgiving to all! 

If you need non-vegan turkey help, here's a link.

Coconut Prawn Salad

I was able to attend the beautiful Portland Temple with Brittany before her mission to Brasil. We met her grandmother, Jannet Hatch and went through a session. Jannet treated us to lunch at the Oswego Grill. Brittany had a chicken bacon burger with fries while Jannet and I savored this salad. I hope to recreate it sometime!

Coconut Prawn Salad

Four black tiger prawns breaded in coconut and panko bread crumbs. served over napa cabbage with mandarin oranges, jicama, red peppers, carrots and green onions. tossed with lemon sweet chili vinaigrette.


by Dee, wife of Barbara's son Scott

Eggs Chili Relleno Casserole

We grew Anaheim and other peppers again this year. 

This is our favorite quick and easy way to use them.

Eggs Chili Relleno Casserole

1/2 lb. cheddar or jack or pepper jack cheese
1 can (7 oz.) green chilies (cleaned and sliced or diced rellenos...or we use fresh!)
1 can (4 oz. ) green chilies

12 eggs

1 pint sour cream

1 t. salt

Cut cheese and chilies in strips. Place in bottom of 9 x 13" pan, coated with cooking spray. Beat eggs with sour cream. Pour into pan. Refrigerate overnight (uh...we never have : ). Bake 45 min., or until toothpick comes out clean. Serves 8.

by Dee, wife of Barbara's son Scott

pumpkinmania

This year we grew a lot of pumpkins! Aside from jack-o-lanterns for ourselves and friends, I have much pumpkin to preserve. I tried a new pumpkin soup recipe this week, and Scott was even surprised that he liked it. I substituted puréed garden pumpkin for the canned, used less curry and it was a hit. Give it a try. Here's a link to making your own purée, with to additional pumpkin recipes. Enjoy!

Pumpkin Curry Soup 

2 T. butter 

1 c. onion, minced finely 

2 t. curry powder (I used much less, it depends on your taste)

1/2 t. salt 

1/4 t. ground white pepper (again, I used less as I don't like too much heat)

2 c. chicken broth 

1 can (15 oz. ) pumpkin (I used about 2-3 c. roasted purée)

1 can evaporated milk 

1 lime, juiced 

Melt butter in stockpot over medium-high heat. Add onion and cook, stirring frequently, for 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute. 

Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 10 minutes. Stir in evaporated milk. Add lime juice. Serve. This creamy hearty soup is exotic with lime and curry. Try adding shrimp or chicken for a complete meal. 

recipe and photo from here

Roasted pumpkin seeds

1-1/2 c. pumpkin seeds

2 t. melted butter (olive oil or vegetable oil work well) or 2 teaspoons melted oil (olive oil or vegetable oil work well)

salt

garlic powder (optional)

cayenne pepper (optional)

seasoning salt (optional)

cajun seasoning (optional)

Preheat oven to 300 degrees F. While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.

recipe for pumpkin purée and photo from here

by Dee, wife of Barbara's son Scott

German Pancakes

image from here

one of our family favorites

German Pancakes
1 c. flour
1 c. milk (or kefir)
1 t. salt
6 eggs
6 T. butter

Heat oven to 350 degrees. Put butter in 9 x 13" pan or cast iron skillet, then place in oven until butter melts. Blend remaining ingredients. Pour into hot pan. Bake for 20 minutes. Top with lemon juice and powdered sugar.

Click here for the recipe a link to the sprouted whole grain flour kefir pancakes that are my favorite of late.

Cauliflower Alfredo Sauce

image and another version of this recipe here

A friend posted this recipe online, and I had to try it. Scott didn't care for how garlicy it was, but I did. I'll half the garlic for him next time. I'd also added cooked chicken and steamed summer squash, and served it over fettucini noodles.

Cauliflower Sauce

Tastes like alfredo sauce with only 50 calories in 1/2 cup instead of 500 calories in 1/2 cup Alfredo

8 large cloves garlic, minced

2 tablespoons butter

5-6 cups cauliflower florets

6-7 cups vegetable broth or water

1 teaspoon salt (more to taste)

1/2 teaspoon pepper (more to taste)

1/2 cup milk (more to taste)

1 tablespoon Olive Oil 

Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.

Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.

Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. 

Serve hot. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

by Dee, wife of Barbara's son Scott

Berry Almond Delight

My friend Debbie and her husband spend three months doing a candida cleanse. Debbie was wanting something sweet, so tried this recipe and passed it on to me with this message: "I just made the attached dessert. A lady on the "Kick the Can" Facebrook group made it up and posted it. We really liked it and felt satisfied after eating it (i've been NEEDING something to satisfy my sweet tooth). Anyway, I thought of you and thought you might want to try it. I halfed the recipe and put it in an 8x8 pan.I partially thawed blueberries and strawberries and added a little stevia liquid. I sliced the strawberries, mixed them all together and put on top with a sprinkling of shaved coconut." Since we are way stocked up on blueberries and strawberries, I hope to try it very soon.

Berry Almond Delight
Crust:
1/2 c. organic butter
1/2 c. coconut oil
pinch of stevia
2 c. fairly fine chopped almonds (previously presoaked in sea salt and water, then dehydrated)
2 c. shredded coconut
Pinch of salt to taste

Gently melt butter and oil together, add stevia, stir in nuts, coconut and add salt. Put in enough nuts and coconut to soak up the oils. Press into 2- 9x13 glass pans. Cover and refrigerate. Almond nut butter spread over hardened crust. Layer sliced strawberries, stewed blueberries and coconut.