Green Options » seasonal recipe

Simple Seasonal Spread: Curried Roasted Butternut Squash Hummus

Melissa Elliott — Fri, 19 Dec 2008 04:07:01 +0000

This fast, simple spread will add a kick to your typical hummus, as well as some essential vitamins. Make use of the abundant butternut squash this season and serve it at your next party.

Curried Roasted Butternut Squash Hummus Spread
Recipe courtesy of Celine Steen at Have Cake, Will Travel

2 cups chopped roasted butternut squash [400F oven, butternut squash cut in 8 pieces, brushed with olive oil, sprinkled with fresh milled pepper, coarse sea salt, 45 minutes or until tender]
1 14oz can of chickpeas, drained and rinsed
1 big garlic clove, grated
1 Tbsp roasted peanut oil
1/4 cup tahini
juice of 1/2 medium lemon, about 2 Tbsp
1 generous Tbsp curry powder
pinch ground cumin
pinch coarse sea salt + more pepper, if desired.

Throw all the ingredients in your food processor or blender, blend until smooth, scraping the sides with a rubber spatula to make sure everything gets blended well.
Serve chilled, at room temperature, or even warm, with crackers, pita bread, or chips. Makes about 3 cups.

Celine Steen is the author of the blog Have Cake, Will Travel, as well as co-author of the upcoming book “500 Vegan Recipes” by Fair Winds Press.

Seasonal Soup: North African Chickpea And Kale Soup

Melissa Elliott — Tue, 09 Dec 2008 05:53:09 +0000

Whether you have a cold or it’s cold outside, soup season is here and there’s no better way to use an abundance of winter greens than this Chickpea and Kale Soup. While the name mentions North Africa, you won’t have to go that far to gather the ingredients, just check your local farmers market.

North African Chickpea And Kale Soup
recipe courtesy of Susan Voisin at FatFreeVegan.

1 large onion, chopped
2 carrots, sliced or diced
4 cloves garlic, minced or pressed
1 1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8-1/4 teaspoon chilli powder or cayenne
1/4 teaspoon allspice
1/2 teaspoon ground ginger
generous pinch saffron, lightly crushed
2 bay leaves
1 3-inch cinnamon stick
3 cups cooked chickpeas (or 2 cans, drained and rinsed)
8 cups vegetable broth (or water plus bouillon)
1 large bunch kale, thick center ribs removed and chopped (at least 8 cups)
about 2 cups water
salt to taste

Spray a large saucepan with olive oil spray and heat it. Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes).
Add the garlic and cook for 1 more minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute.
Add the chickpeas and stir to coat them with the spices. Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.

Add the chopped kale and stir. If necessary add water to cover the kale and cook until it is tender, about 10-25 minutes, depending on how cooked you like your kale. Check frequently to see if it is becoming dry and add water as needed. Add salt to taste and serve.

Susan Voisin is the author of the popular blog Fat Free Vegan Kitchen, which has won blog awards from VegNews Magazine and the Well Fed Network.

Seasonal And Delicious: Chipotle Chili With Sweet Potatoes And Brussels Sprouts

Melissa Elliott — Thu, 04 Dec 2008 02:59:18 +0000

With an abundance of sweet potatoes and brussels sprouts in local Farmers Markets, there’s no better way to use the season’s bounty than this hearty chili, a perfect dish for cold nights.