Crockpot vegan chili

ONE
1 onion, chopped
6 cloves garlic, pressed

TWO
28oz crushed tomatoes with their juice
1 cup of water (or more as needed)
15oz cooked black beans
15oz cooked garbanzo beans
1 sweet potato or 1/2 butternut squash, cubed
1 bell pepper, chopped
1 cup sweet corn
1 T. ground cumin
1 T. basil (dry--if fresh, add after the chili is cooked)
1/4 t. cayenne pepper

THREE
steamed fingerling potatoes

In a saucepan, saute the ingredients in ONE in 2 T of water, covered, over low heat, until tender. Put the onions in the crockpot. Add the ingredients in TWO and cook on high for 3-4 hours, or on low for 6-7 Adjust the seasonings and add the potatoes (chopped if they are too big).

Butternut and Edamame Zosui

ONE

1 tsp. sesame oil

2 leeks, thinly sliced

TWO

2 cups butternut squash, chopped

2 cups  cooked brown rice

1 ½ cups frozen shelled edamame

14-oz.  low-sodium vegetable broth

4-inch roasted seaweed (used to make sushi)

2 1/4 cups of water

THREE

3 tbsp. brown rice miso  

FOUR

1 tsp. sesame oil

3 Tbs.  fresh ginger, grated

6 green onions, finely chopped

¼ tsp. white pepper 

Saute the ingredients in ONE in a pressure cooker, covered, over low heat until soft. Add the ingredients in TWO. Close the pressure cooker and bring up to high pressure. When the cooker has been sealed, reduce the heat to a simmer and cook for 6 minutes. Slowly release the pressure with the quick-release button or transfer the cooker  to the sink and run cool water over the rim to release the pressure. Ladle 
1 cup of soup into a bowl, stir in the miso, blend well, and then then stir the miso mixture into the pot.
In a small saucepan, sautee the ingredients in FOUR, covered, over low heat until the onions have wilted but are still bright green. Remove from the heat and stir into the soup.

Original in vegetariantimes.com

Butternut Squash & Spinach Enchiladas with Enchilada Sauce

I'm in love with these!

ENCHILADA SAUCE
1 onion, chopped
1 tsp olive oil
1 1/5 tsp ground cumin
2 tsp chili powder
3 cups fresh tomatoes, chopped
1 cup water (or tomato juice
salt, to taste
8-10 cloves garlic, pressed
black and cayenne pepper, to taste

In a saucepan, sauté the onions, covered, over low heat, until they are translucent. Add the cumin and chili powder, and cook for another 3-5 minutes. Add the tomatoes, water, and salt, bring to a boil and then turn down the heat and simmer, covered, for about 30 minutes. At some point while it simmers, add the garlic (the later you add it, the more it will taste like garlic).  Using a blender or mixer, blend into a sauce.

Original in Moosewood

ENCHILADAS
1/2 butternut squash
water
1 onion, finely chopped
4 cloves garlic, pressed
4 sun dried tomatoes, chopped
1lb spinach
salt, to taste
shredded Swiss fat-free cheese (I found fat-free Swiss, cheddar, and mozarella at Bloomingfoods!) (If fat is no concern in your diet, use goat cheese)
5 tortillas

Original in Allrecipes.com

Cut the butternut into two halves, put them upside down in a microwave safe dish (or you can use the oven as well) and pour some water in the bowl. Microwave for 10-12 minutes, until it can be pierced with a fork. Once it's cool enough to handle, take out the flesh and put it in a bowl. While the squash cooks, in a saucepan, sauté the onion and garlic, covered, over low heat, until the onions are translucent. Add the chopped tomatoes and spinach and cook, covered, until the spinach has wilted. Season with salt and add to the squash.
Lightly moist a tortilla with water and place some of the filling in the middle. Put some cheese on top. Roll it up and close it like little packets and place in an oven dish. Repeat with the rest of the tortillas and pour some of the Mexican sauce on top. Cook at 350F for 30 minutes. Serve with a some extra Mexican sauce.

Butternut Squash Bread

Yummy taste!

1 package active dry yeast (mine turned out to be dead, ergo the flat bread in the pic)
1/4 cup warm water
2/3 cup mashed cooks butternut squash (I baked it)
1/2 cup warm milk
1 egg white
1/2 cup apple sauce
1/4 cup sugar
1/2 tsp salt
3 1/2 cups flour

In a mixing bowl, dissolve yeast in water. Let stand for 5 minutes. Add squash, milk, egg, applesauce, sugar, and salt and mix well. Gradually add the flour and beat until smooth. Add enough flour to form a dough. Turn into a flour surface and knead until smooth and elastic. Place in a greased bowl and turn over once. Cover and let rise in a warm place until doubled, about one hour. Punch dough down, shape into a loaf and place in lightly greased loaf pan. Cover and let rise about 30 more minutes. Bake at 375 degrees for 25-30 minutes or until tops are golden.

Original in Allrecipes.com

• • 
    

Butternut, Lentil, and Spinach Curry

1 cup red lentils
1 cup green lentils
8 cups water

1/2 tsp turmeric
1 tsp olive oil
1 large onion, diced
2 tomatoes, chopped
3 cloves garlic, minced or pressed
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ONE
1 1/2 tbsp curry
2 tsp ground cumin
1/2 tsp salt, or to taste
1/2 tsp ground pepper, or to taste
1/4 tsp ground cloves
2 cups butternut squash, peeled and cubed
2 potatoes, unpeeled and cubed
2 carrots, diced
__________________________
2 cups packed fresh spinach (or, if frozen, thawed)
1 Granny smith apple, cored and diced

Cook lentils in a pan with the water and turmeric until tender, about 45 minutes. Drain and reserve 2 1/2 cups of the liquid. In the meantime, saute the onions in the oil, covered, until translucent. Add tomatoes and garlic and cook for about 5 min, covered. Add the ingredients in ONE plus the lentils and liquid. Cover and cook on medium heat until the vegetables are tender (around 40 min). Stir in spinach and apple. Cook until the squash can be easily pierced with a fork. Adjust seasonings.

Original in allrecipes.com

Lentil, Butternut & Apple Curry

1 cup red lentils

1 cup brown lentils

8 cups water

1/2 teaspoon turmeric

________________________________________

2 tsp olive oil

1 large onion, diced

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2 tomatoes, cored and chopped

3 cloves garlic, minced

________________________________________

1 1/2 tblsp curry powder

2 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground cloves

________________________________________

2 cups peeled, cubed (1-inch), seeded butternut squash

2 potatoes, unpeeled and chopped

2 carrots, peeled and diced

2 cups packed fresh or frozen spinach, chopped

1 Granny Smith apple, unpeeled, cored and diced

Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.

Heat the oil in a large, deep pot over medium heat. Stir in the onion, and cook on low, covered, until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add reserved cooking liquid (add more water if necessary), pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the cooked lentils, the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

Original from allrecipes.com

Butternut squash curry

A great winter dish!

ONE

1/2 teaspoon black/yellow mustard seeds

1/2 teaspoon fenugreek seeds (Indian spice-at international markets like Sahara Mart)

1-2 teaspoons canola or other vegetable oil

1 onion, chopped

__________________________________

TWO

1 tablespoon freshly grated ginger root

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

pinch of cayenne pepper

__________________________________

THREE

3/4 cups of water

4 medium sized tomatoes, chopped

1 butternut squash, cubed

1 red bell pepper, chopped

salt and black pepper, to taste

__________________________________

In a saucepan, sauté the seeds in ONE in the oil on low heat, until they start to pop. Add onions, increase heat a little, cover (the steam will cook the onions, regardless of the amount of oil used), and let the onions cook for several minutes, until they become translucent. Add spices in TWO and sauté for a minute (careful not to let them burn). Add the water, a cup of the tomatoes, and the squash, and simmer, covered, for 10-15 minutes, until the squash is barely tender, stirring occasionally. Add pepper and the rest of the tomatoes, cover, and cook until all veggies are tender. Add salt and pepper to taste. Serve with brown rice (to increase your fiber intake!)

This is definitely one of my favorite new recipes! It will serve at least 4 people, and should take around 30-40 minutes to prepare (depending on how long it takes you to peel the squash...kind of a workout...)