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Vegetable Bulgur Stir-Fry
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1 Tbsp. olive oil
1 c. bulgur wheat
1 Tbsp. sesame seeds
1 garlic clove, minced
2 scallions, chopped
1 c. carrots, thinly sliced
1 med. zucchini, thinly sliced
1 med. yellow squash, thinly sliced
1 c. Portabella mushrooms, chopped
2 c. broccoli florets
1 3/4 c. water
1/2 tsp. sweet basil
1/2 tsp. marjoram leaves
1/2 tsp. oregano
1 Tbsp. McKay’s chicken-style seasoning
1. Heat olive oil in a large skillet. Add garlic and scallions and sauté lightly. Add carrots and bulgur, sautéing and stirring until bulgur is lightly browned. Add zucchini and yellow squash and continue to sauté lightly.
2. Add mushrooms and seasonings. Mix water and chicken-style and add to skillet. Cover and let simmer for about 15 minutes. Add broccoli and some of the sesame seeds, cover and steam until broccoli is tender. Garnish with sesame seeds.
Paula & Curtis Eakins
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Glazed Maple Acorn Squash
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1 large acorn squash
1/4 c. water
2 Tbsp. pure maple syrup
1/4 tsp. cinnamon
1 Tbsp. soy margarine
1. Remove top and bottom of squash. Cut remainder into 4 rings. Scoop out seeds and membrane. Place water and squash into metal baking pan. (Water should be about 1 inch deep) Cover with foil and bake at 350 degrees for 30 min. to 1 hour - until tender.
2. Mix maple syrup, cinnamon and soy margarine. Brush over squash. Return to oven and bake 10 - 20 min., or until topping is bubbly and caramelized.
*Variation: Sprinkle with chopped pecans or walnuts.
Paula & Curtis Eakins
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2 (2-3 lb.) butternut squash
1/4 c. soy margarine
2 Tbsp. honey
1/2 tsp. sea salt, optional
1. Cut squash in half lengthwise and scoop out seeds and pulp. Place on foiled-lined baking sheet, add 1” water, cover with foil and bake at 400 degrees until tender - 45 - 60 minutes. Cool 10 minutes.
2. Mix soy margarine, honey and salt to taste. Brush or drizzle over squash. Return to oven and bake until caramelized,
about 10 to 20 min.
Paula & Curtis Eakins
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Spaghetti Squash Primavera
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1 medium (2-3 lb) spaghetti squash
1 Tbsp. olive oil
1/2 c. water
1 c. Portabella mushrooms, sliced
1 c. frozen green peas
1 tsp. oregano
1/4 tsp. sea salt
1/4 c. soy Parmesan
1. Cut squash in half lengthwise and scoop out seeds and pulp. Place on foiled-lined baking sheet, add 1” water, cover with foil and bake at 350 degrees until tender - 45 - 60 minutes. Gently scoop out squash, keeping the shell intact.
2. In a medium skillet, sauté mushrooms in olive oil. Add frozen peas, oregano and salt and sauté until tender. Add squash and toss lightly. Scoop into empty squash shell and sprinkle with Parmesan.
Paula & Curtis Eakins
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1 16-oz. can pumpkin pie filling
1 box Mori-Nu firm tofu
3/4 c. honey
1 Tbsp. vanilla
1/4 tsp. sea salt
1 Tbsp. ground coriander
1/2 tsp. ground ginger
1 prepared unbaked whole wheat pie crust
Process pumpkin and tofu in food processor until smooth. Add honey, vanilla, salt, coriander and ginger and process until well mixed. Pour into prepared pie crust and bake at 425 degrees for 15 minutes, then at 325 degrees for about an hour - until set.
Paula & Curtis Eakins
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