Favorite Fall Recipes

[joni barr]

Here is a recipe from one of our customers, Susan R., who loves cooking with vegetables that came from her EarthBoxes.

ACORN SQUASH WITH CRANBERRY RELISH

1 cup fresh cranberries
1/4 cup orange juice
1/2 red onion, diced
1 small apple, peeled and diced
1/2 tablespoon fresh thyme
fresh black pepper
Pinch of ginger powder
1 medium acorn squash
Sunflower oil

Heat oven to 425 F.

In a medium saucepan, mix cranberries and orange juice. Bring to a boil over low heat, then simmer for about 15 minutes until cranberries have softened and are starting to cook down.

Add onion, apple and thyme to saucepan, then season to taste with black pepper and ginger powder. Turn heat to medium and cook for another 15 minutes until apple and onion are soft.

While cranberry mixture is cooking, cut acorn squash in half, remove seeds, then cut into 1/2-inch-thick slices. Put the slices in a large mixing bowl, drizzle with oil and black pepper, toss to coat. Place squash on a parchment lined baking sheet and bake for 30 minutes turning half way.

Remove from oven, place on a serving dish and serve with cranberry relish on top.

[joni barr]

CREAMY MUSHROOM AND LEEK PASTA SAUCE

2 tablespoons sunflower oil
2 large leeks stems removed, thinly sliced
1/2 lb crimini mushrooms, quartered
3 garlic cloves pressed
1/2 cup clear vegetable broth
1/2 cup unsweetened soy milk
1/2 cup soy creamer
1 tablespoon dill
1 tablespoon flour
1/8 teaspoon black pepper or to taste
2 tablespoons nutritional yeast flakes
12 oz of your favorite pasta cooked

Cut leeks in half lengthwise and then finely slice. Rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.

Heat a large pan over medium/high heat. Add 2 tablespoons sunflower oil and the finely chopped leeks. Saute for 2 minutes.


Saute the mushrooms and garlic uncovered, stirring often for 8 minutes or until mushrooms are soft.


Stir in the vegetable broth, soy milk and soy creamer.


Add the dill, nutritional yeast, flour and black pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.

Pour over your favorite cooked pasta. This would work over just about any noodles. This was served it over spaghetti squash.

[joni barr]

CREAMY THAI ACORN SQUASH CURRY

1 tablespoon oil
2 shallots, thinly sliced
1 medium acorn squash, peeled and cubed
4 cups fresh baby spinach, chopped
3 tablespoons red curry paste
2 cups coconut milk
1/2 cup spring water
1/2 cup chopped peanuts
1/2 cup chopped cilantro
1 tablespoon tamari sauce

Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the acorn squash cubes and stir to coat with oil. Add the curry paste and stir until well-combined.

Add the coconut milk and water and let it simmer over low heat for 20 minutes until thickened. Stir in the spinach until wilted.
Add half of the peanut and cilantro; reserve the rest for topping. Add a quick splash of tamari sauce.

Serve over rice, topped with remaining peanuts and cilantro.

[joni barr]

CREAMY POTATO KALE SOUP

3 tablespoons sunflower oil
1 large yellow onion, roughly chopped
3 large potatoes, roughly chopped
4 cups vegetable broth
2 cups chopped kale, stems removed
1 cup soy milk
1 tablespoon nutritional yeast
1 teaspoon white miso paste
2 splashes cayenne pepper
black pepper to taste

Heat oil in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown (about 8 minutes).
Add vegetable broth, kale and black pepper and simmer for 12 minutes on medium low until the kale softens and becomes a darker green.

Transfer the soup to blender. Puree for 2 minutes or until the soup is completely smooth.
Transfer the pureed soup back the pan and stir in the soy milk, white miso paste, nutritional yeast and cayenne pepper. Allow to sit for a few minutes before serving so flavors blend.

[joni barr]

FRENCH LENTIL SOUP WITH SMOKED PAPRIKA

1 tablespoon olive oil
1 medium onion, diced
1/2 cup carrot, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon Dijon mustard
Freshly ground black pepper
1 cup French lentils, rinsed
4 cups vegetable stock
1/8 cup tomato paste
1 bay leaf
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped chives, for garnish
1 tablespoon soy creamer

In a large pot over medium heat, combine the oil, onion, carrot, garlic, thyme, paprika, mustard and pepper. Stir, cover, and cook for 7 minutes, stirring occasionally, until the onion starts to soften.

Add the lentils, stir, then add the vegetable stock, water, tomato paste, and bay leaf. Increase the heat to bring to a boil, then lower the heat to medium-low, cover, and cook for 35 minutes, or longer if needed, until the lentils are fully cooked through.
Remove the bay leaf. Add the lemon juice, stir, and serve, sprinkling with chopped chives and drizzle with soy creamer.

[joni barr]

ROASTED SWEET DUMPLING SQUASH, RED ONION AND PUMPKIN SEEDS

1 large sweet dumpling squash, sliced into 1⁄4” rings, seeds discarded

1⁄2 red onion, thinly sliced into rings

1 1⁄2 tablespoons sunflower oil 

freshly ground black pepper

several sprigs fresh oregano

1⁄2 cup pumpkin seeds

2 tablespoons pumpkin seed oil

Place a large baking sheet in oven and heat to 425°F.

Combine squash and onions in a large mixing bowl.

Add sunflower oil and pepper and toss to coat vegetables.

Remove baking sheet from oven and quickly arrange squash and onions on pan, creating a single layer.

Strew squash and onions with oregano sprigs and roast until squash is golden brown and tender, about 25 minutes.
About 15 minutes into roasting, sprinkle pumpkin seeds over roasting vegetables.

Remove from oven and transfer to serving platter.

Drizzle with pumpkin seed oil just before serving.

[joni barr]

SAVORY HERB STUFFING

1 large loaf whole-grain bread
3 tablespoons olive oil
1 cup yellow onion, diced
1 cup red onion, diced
1 1/2 cups celery, diced
1/4 cup fresh sage, roughly chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/3 cup flat leaf parsley, roughly chopped
1/4 teaspoon black crushed pepper
1 1/2 cups of clear vegetable broth

The night before, cube your bread and set it in a large bowl to dry out. You want it to be the texture of day old bread, noticeably dry but not rock hard.
 You can also dehydrate it in a dehydrator if you prefer.

Preheat oven to 350F.

Heat 1 tablespoon of oil in a large skillet over medium high heat, and add the onions, celery, sage, thyme and rosemary. Cover and cook until tender about 14 minutes.

Transfer mixture to a bowl and add the parsley, black pepper, bread cubes, vegetable broth and 2 tablespoons olive oil. Mix well.

Lightly rub oil on a 11 x 7 x 2 glass loaf dish.

Transfer stuffing to prepared baking dish, cover with foil and bake for 40 minutes.

Uncover and bake an additional 20 minutes or until top is crisp and golden.

[still_c]

Just wanted to say that these recipes are great! I tried almost all of them and creamy potato soup is my absolute number one