Friday, October 7, 2011

Maple Pumpkin Spice Bread

Pure maple syrup adds bold, robust flavor to a late-fall quick bread.


1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. Whisk together flours, cinnamon, ginger, baking powder, baking soda, nutmeg, and allspice in large bowl.

2. Whisk together maple syrup and oil in separate bowl. Whisk in eggs, then pumpkin and vanilla. Stir flour mixture into pumpkin mixture with spatula;add hazelnuts. Pour into prepared loaf pan. Bake 40 to 50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool on rack 5 minutes, then unmold, and cool on wire rack; or transfer to serving platter, and serve warm.

ingredient list

Makes 1 loaf (12 slices)

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 Tbs. ground cinnamon
  • 2 tsp. ground ginger
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground allspice
  • 1 cup pure maple syrup
  • 1/2 cup grape seed or canola oil
  • 2 large eggs
  • 1 cup pumpkin purée
  • 1 tsp. vanilla extract
  • 1/2 cup chopped hazelnuts
Vegetarian Times Issue: November 1, 2009 p.42

Brussels Sprouts with Apples and Shallots

Serves 4 to 6

The Brussels sprouts' natural nuttiness and mild cabbage flavor balances with tart, softened apples and shallots in this stovetop preparation. Choose firm, crisp apples that will maintain their shape and a bit of crunch when cooked.


1 pound Brussels sprouts
2 large shallots, sliced into 1/4-inch-thick rings
2 medium crisp, firm apples (such as Gala, Honeycrisp or Braeburn), cored and cut into 1/2-inch chunks
1/2 cup water, divided
1/4 cup cider vinegar, divided
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme


Rinse Brussels sprouts well and pull off any loose or yellowing leaves. Trim the stem ends and then quarter each sprout. Set aside.

Heat a large high-sided sauté pan over high heat. Add shallots to the very hot pan and cook, stirring constantly for 2 minutes. Add apples and 1/4 cup water, scraping any brown bits from the bottom as the water sizzles. Cook until the liquid reduces by half, about 2 minutes. Add Brussels sprouts, remaining 1/4 cup water, 2 tablespoons vinegar, salt and pepper. Reduce heat to medium, cover and simmer until the sprouts and apples are tender enough to be pierced all the way through with a fork, stirring occasionally, about 15 minutes.

Uncover, stir in remaining 2 tablespoons vinegar and the leaves pulled from sprigs of thyme. Scrape any bits from the bottom of the pan as liquid sizzles and reduces until nearly gone. Transfer to a serving bowl with any of the remaining liquid and serve immediately.

from the Whole Foods web site

Pickled Cajun Green Beans and Carrots

Makes 1 quart

Cajun flavors almost always include spicy cayenne and fragrant garlic. These pickles are delicious served in a tall glass of tomato juice or as a spicy side at your next crawfish boil. They'll keep well for up to a month in your refrigerator.


1/2 pound green beans, trimmed
1/2 pound carrots, trimmed and cut into ½-inch wide sticks
3 cloves garlic, crushed
3 whole black peppercorns
1/2 teaspoon celery seeds
1/2 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
1/4 teaspoon cayenne
1 dried bay leaf
1/2 small yellow onion, thinly sliced
1 1/2 cups distilled white vinegar
1/3 cup sugar


Bring a large pot of salted water to a boil. Add green beans and carrots and cook until just tender, 2 to 3 minutes. Transfer vegetables to a large bowl of ice water until chilled then drain well.

Put garlic, peppercorns, celery seeds, coriander seeds, mustard seeds, cayenne and bay leaf into a 1-quart glass jar then add green beans, carrots and onions, arranging them upright and packing them tightly as necessary; set aside.

Put vinegar, sugar and 1/4 teaspoon salt into a small pot and heat over medium-high heat, stirring constantly, until sugar is dissolved, 2 to 3 minutes. Remove from heat, set aside to let cool slightly then pour into jar with vegetables. Cover with a tight-fitting lid, shake vigorously and refrigerate for at least 24 hours before serving.

from the Whole Foods web site

Roasted Brussels Sprouts with Walnuts and Crispy Bacon

Serves 6

Bacon and Brussels sprouts make a delicious savory pairing in this simple skillet side dish that comes together quickly and easily.


3 slices thick-cut bacon, cut into 1/2-inch wide strips
2 pounds Brussels sprouts, halved
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup toasted walnuts, chopped
1 tablespoon fresh thyme leaves, chopped


Preheat oven to 400°F. Cook bacon in a large oven-proof skillet over medium heat until crispy. Remove bacon with a slotted spoon to a paper-towel-lined plate. Add sprouts, salt and pepper to the skillet and toss until combined. Place skillet in oven and roast until sprouts are deep golden brown, crispy outside and tender inside, 25 to 30 minutes, stirring occasionally. Transfer to a serving dish and toss with bacon, walnuts and thyme.

Creamy Sesame Greens

Serves 2

This simple side dish pairs your favorite greens with tahini, lemon juice and garlic.


4 tablespoons water, divided
6 cups chopped kale, Swiss chard or collard greens, tough stems removed
2 tablespoons tahini
2 tablespoons orange or lemon juice
1 clove garlic, finely chopped


Heat 2 tablespoons water in a large skillet over medium heat. Add greens and cook, tossing occasionally, until wilted, about 5 minutes. Drain well.

In a large bowl, whisk together tahini, orange juice, remaining 2 tablespoons water and garlic. Add hot greens, toss to combine and serve immediately.

Editor's Comment: How chewy do you like your greens? This recipe will give you tender greens if using Swiss Chard, but definitely chewy greens if using kale or collards. If you like a softer "mouth feel" to your greens, add more water and cook longer. Add the dressing when the greens have reached desired tenderness. They will still be delicious!

from the Whole Foods web site

Thursday, October 6, 2011

Moroccan Pumpkin and Lentils

This hearty North African stew will ward off the first chill of fall with its colorful ingredients and warm, spicy flavors.


1. Heat olive oil in large saucepan over medium-high heat. Add onion and jalapeño, and sauté 10 minutes, or until onion is translucent and golden. Add tomatoes, lentils and spices, and cook 2 to 3 minutes more. Stir in pumpkin cubes, tomato purée and 2 1/2 cups water. Season with salt and pepper.

2. Reduce heat to medium low, and cook 40 minutes, or until pumpkin and lentils are tender, stirring occasionally and adding more water if needed. Season with salt and pepper. Garnish with cilantro, and serve hot.

ingredient list

Serves 8

  • 2 Tbs. olive oil
  • 1 large onion, diced (about 1 1/2 cups)
  • 1 jalapeño chile, seeded and sliced
  • 1 cup green lentils, rinsed
  • 1 Tbs. paprika
  • 1/4 tsp. cayenne pepper
  • 1 tsp. cumin
  • 1 14.5-oz. can diced tomatoes, or 4 tomatoes, chopped
  • 1 2-lb. pumpkin, peeled, seeded and cubed
  • 1/2 cup tomato purée
  • 1/4 cup chopped cilantro, for garnish
from Vegetarian Times Issue: October 1, 2006 p.75

Maple Glazed Acorn Squash

Serves 4. Prep time: 30 minutes

2 Acorn Squash
2 T. butter
3 T. maple syrup
1/4 t. cinnamon
1/8 t. garam masala*
Salt and pepper

Preheat oven to 425 degrees F. Cut each squash in half and scoop out seeds; remove stems. Place the squash onto a large rimmed sheet pan or 2 casserole dishes. Pour about a half-inch of water into the dishes or the sheet pan and sprinkle the squash with salt and pepper. Bake the squash for 15-20 minutes. While the squash is cooking, melt the butter and combine it with the maple syrup, cinnamon, and garam masala. Remove the squash from the oven, pour off any remaining water and brush liberally with the melted butter mixture. Bake 5 minutes, brush again with the remaining butter mixture and bake another 5 minutes.

*Garam masala is a traditional Indian blend of spices that typically includes cumin, coriander, black pepper, cloves, cardamon, and sometimes others as well.

Michigan Curry Squash Bisque

Serves: at least 4 (you can always add more squash to thicken, as well as increase all other ingredients to taste)

*Easy to make vegan!*


1 large or 2 small Michigan butternut squash (can mix or substitute with acorn or buttercup

1 cup chopped Michigan apples

1 cup chopped sweet Michigan onions

1 cup chopped Michigan carrots

2 TBS olive oil

1/4 C. "milk" [Michigan Calder Brothers' Dairy Milk or Eden Organic Soy, or any milk substitute]

Curry to taste, at least 1 TBS (I use a Seeds of Change Hot Indian curry in a jar, you can use powder and add cayenne or other local hot peppers to taste as well)

2, 15 oz. cans vegetable broth (or homemade broth leftover from cooking vegetables)

2 Bay leaves

2 TBS Michigan honey

bunch Michigan cilantro or parsley


Bring oven to 350 degrees F

Slice squash in half lengthwise and oil faces
Place squash face down on cookie or baking sheet and bake for one hour
About 10 minutes before squash is done baking:
Chop onion and saute in 1 TBS olive oil over medium heat
Chop apple and carrot and add to onion
Saute onion, apple and carrot combination for 5 minutes
Remove squash and let cool
Stir in curry
pour in vegetable broth
Scoop at least 3 cups squash from skins and add to the pot
Stir all
Add 2 bay leaves
Place lid on top and let simmer one hour
Remove from heat

Remove bay leaves

Blend in batches and return to pot

Add milk and honey

Stir and serve

place sprig cilantro on each serving

ENJOY! Butternut squash (and apples too) is a storage crop making this soup easy to make throughout the cold months!

This recipe was in the A2Yoga Fall newsletter and it was credited: "from the Kitchen of Andrea Ridgard"