Facebook Logo Twitter Logo Pinterest Logo

Nut Gourmet Blog Logo

only search Vegetarians in Paradise
VIP Bird
VIP Banner
Fill out your e-mail address to receive our newsletter!
*E-mail address:
*First Name:
Last Name:
Please let us know your location for special events:
USA:
Los Angeles:
International
(Outside USA):
Subscribe Unsubscribe
 



***************************************

Vegan for the Holidays


Click Here for Special Purchase Price


Contents
.

Translate This Page

sphere Homepage

sphere News from the Nest

sphere Vegan for the Holidays Blog

sphere Vegan for the Holidays Videos

sphere Zel Allen's NutGourmet Blog

About Us

Cookbooks

Food History/Nutrition/Recipes

sphere On the Highest Perch

Awards

Nutrition Information

Los Angeles Resources

Cooking Tips/Recipes

Guest Contributors

Books/Media Reviews

Directories

sphere Archive Index

sphere Contact Us

*Privacy Policy: When you subscribe to Vegetarians in Paradise (vegetarian e-zine) your email address will not be sold or rented, and will only be used to let you know in an email what's new in our monthy web magazine.

All the world is nuts about

    What's in The Nut Gourmet

The Nutty Gourmet

Vegetarians in Paradise
Birds Cooking on Top of Range



THE KING'S HARVEST FEAST



With its familiar burst of color, autumn enters the scene, puts a nip into the air, and beckons us to the kitchen to stir up some vittles that warm us through and through. Colors literally blossom on the plate when you bring this fabulous feast to the table.

2 large butternut squashes

2 large bunches broccoli

Butternut Squash 2 C. (480 ml) whole wheat couscous
1 T. extra virgin olive oil
2 C. (480 ml) boiling water

1 large ripe avocado

1/4 C. (59 ml) toasted raw pumpkin seeds

1 recipe Pineapple Fire Sauce

  1. With a large, firm chef's knife, cut the squashes in half lengthwise. Scoop out seeds, and peel off the skin with a potato peeler or small paring knife. Cut squashes into 1" (2.5 cm) cubes and steam for 7 - 12 minutes or until soft. Mash completely with a potato masher or fork.
  2. Wash broccoli thoroughly. Cut off stems about half-inch (1 cm) from bottom and discard. Cut remaining stems about halfway down, and chop into bite-size chunks. Cut the crowns into serving size portions and steam along with the chopped stems about 4 - 6 minutes until just tender.
  3. Combine couscous and olive oil in a medium-size bowl. Pour boiling water over, stir thoroughly , and set aside for 5 minutes.
  4. Peel and dice the avocado, then set aside.


TO ASSEMBLE THE FEAST:


  • Mound couscous in the center of a large serving platter, spreading almost to the edge.
  • Pile mashed butternut squash onto the center of the couscous.
  • Surround with broccoli and diced avocado.
  • Drizzle a little Pineapple Fire Sauce over butternut squash, reserving the remainder to pass at the table.
  • Garnish with toasted pumpkin seeds. Serve with some hearty, whole-grain bread and salad. Serves 6.



PINEAPPLE FIRE SAUCE


This is not a sauce for those with a timid palate--it's quite spicy, but it can be tamed by eliminating the crushed red chiles. Its zesty flavor adds a lively touch when served over grains, tempeh, tofu, and bean dishes.

1 1-lb. 4-oz. can (566 g) unsweetened, crushed pineapple with its own natural juice Chop
1/4 t. dried crushed red chiles
1/2 t. dried oregano leaves
1/2 t. dried thyme leaves
1/2 t. salt
4 T. + 1 t. vegan Worcestershire sauce
2 T. + 1 t. lemon or lime juice

2 T. cornstarch
2 T. cold water

  1. Combine all ingredients except cornstarch and water in a food processor or blender and process until almost pureed. Pour into a saucepan and bring to a boil over high heat.
  2. Combine cornstarch and water in a small bowl or cup to make a thin paste. Add, a little at a time, to bubbling sauce, stirring constantly, until it reaches a medium-thick consistency, about 1 minute. Makes about 2 1/2 cups (598 ml).



Click here for past cookingwithzel@home.comeonin recipes



Vegetarians in Paradise

Homepage sphere Los Angeles Events Calendar sphere Our Mission sphere The Nut Gourmet sphere Vegan for the Holidays sphere Vegetarian Survival Kit sphere News from the Nest sphere Recipe Index sphere Los Angeles Vegetarian Restaurants sphere Vegetarian Basics 101 sphere Protein Basics sphere Calcium Basics sphere Ask Aunt Nettie sphere VeggieTaster Report sphere Vegetarian Reading sphere VegParadise Bookshelf sphereHeirloom Gardening sphere Cooking with Zel sphere Dining in Paradise sphere Cooking Beans & Grains sphere On the Highest Perch sphere Road to Vegetaria sphere Words from Other Birds sphere Using Your Bean sphere Ask the Vegan Athlete sphere Vegetarian Holiday Meals sphere Great Produce Hunt sphere Farmers' Markets sphere Natural Food Markets sphere Vegetarian Associations Directory sphere Links We Love sphere VegParadise Yellow Pages sphere Media Reviews sphere 24 Carrot Award sphere Vegetarian Food Companies sphere Archive Index sphere Contact Us

© 1999-2014 vegparadise.com