A food processor or immersion blender works well to make this a smooth, creamy soup; the blend of spices is reminiscent of pumpkin pie (only healthier). Omit the extra water to serve this as a side dish. You can also omit the cream for a lower-cholesterol version. Adjust the recipe depending on the size of the squashes. If it makes extra, it does freeze well, making another great meal addition at a later date.
The spice mix is handy to make extra of; add to various dishes for quick seasoning. Add to rice or other stir fries, as well as using in this soup.
Serves 6 or so, depending on size of squashes.
2 to 3 med. lg. butternut squashes, halved
2-3 apples, peeled and cored (or substitute frozen apple juice later in recipe)
1/3 c. olive oil
1/2 c. cream (optional)
Optional, in place of fresh apples: 1/4 c. frozen apple juice concentrate
1 to 2 Tbs. “Spice Blend”
Dried cranberries for garnish
Parsley for garnish
Spice Blend INGREDIENTS
1 1/2 TBS. curry
1 TBS. cinnamon
1/2 tsp. cayenne
1 1/2 TBS. salt, or to taste
1 tsp. cloves
1/2 TBS. nutmeg
1. Place whole squashes on heavy aluminum foil in roasting pan. Wrap the fresh, peeled, cored apples separately in aluminum foil, as they can be removed sooner from oven. Bake until quite tender, approx. 1 hour or more, at 375 degrees: > 2 to 3 med. lg. butternut squashes > 2-3 apples, peeled and cored (or substitute frozen apple juice later in recipe)
2. Take out of oven; set in bowl to cool, adding 1/2 c. or so of water and covering. The water will steam the squash some, helping to loosen the skin. Let cool until workable; remove seeds and skin. Process until smooth in a processor, or use an immersion blender. Add the following and blend again: > 1/3 c. olive oil > 1/2 c. cream (optional) > (optional: 1/4 c. frozen apple juice concentrate in place of apples) > 1 to 2 TBS. “Spice Blend”(see below)
3. Thin the mix out with enough hot water or chicken stock to make it of soup-like consistency. Reheat soup to serve; overheating for a longer time darkens the color somewhat. Garnish with the following: > Chopped parsley > chopped dried cranberries
4. To make a spice blend that can be handy for future batches of soup, mix the following together and store in a jar: > 1 1/2 TBS. curry >1 TBS. cinnamon > 1/2 tsp. cayenne > 1 1/2 TBS. salt (or to taste) > 1 tsp. cloves > 1/2 TBS. nutmeg
This vegan recipe has a meaty, hearty texture, especially when “hulled barley” (found in health food stores) is used; “pearled” barley is a more processed version of this grain and will cook more quickly. Barley has two outer layers; for “hulled barley”, the outer layer has been removed, but it is considered “whole grain barley”, as it still has the inner hull on it.
A simple recipe; makes 6-8 servings.
1 c. barley (not pearled but whole grain, hulled, if possible)
2 bay leaves
1-2 qt. water
1/2 lb. (or more) mushrooms
1 TBS. fresh, chopped rosemary
1 TBS. fresh, chopped garlic
28 oz. can tomatoes
2 TBS. fresh, chopped parsley
Optional: Jack or Cheddar cheese
1. Bring to a boil, then let simmer 1 hour or so, until tender: > 1 c. hulled barley* > 2 bay leaves > 1-2 qt. boiling water
2. Grill in some olive oil: > 1/2 lb. mushrooms, sliced
3. To cooked barley, add: > Grilled mushrooms > 1 TBS. fresh, chopped rosemary (or 1 tsp. dried) > 1 TBS. fresh, chopped garlic > 28 oz. can tomatoes > 2 TBS. fresh, chopped parsley > more water if needed, for right consistency
4. Ready to eat! Add some cubed Jack or Cheddar cheese just before serving, if desired.
This tropical-style, healthy recipe is naturally sweetened and flavored with frozen pineapple juice concentrate and coconut cream. It can be served with bagel pieces or crackers, but fruit kabobs are especially colorful. Dip can be made a few days early. Serves 10-20.
Pineapple Coconut Dip
2-4 TBS. coconut cream (or virgin coconut oil, to taste)
1/4 c. frozen pineapple juice concentrate
8 oz. cream cheese, room temperature
Optional: 1/2 c. coconut flakes
In mixing bowl, add the following and whip until light: > 2-4 TBS. coconut cream (or virgin coconut oil, which will need to be melted first) > 1/4 c. frozen pineapple juice concentrate (or substitute 4 oz. dried, sweetened, chopped pineapple) > 8 oz. cream cheese (room temperature)
Put in a bowl to serve the dip. If desired, top with: > 1/2 c. coconut, toasted until golden in toaster oven
1 whole, fresh pineapple
1-2 pints strawberries
2 large mangoes (or melon or other favorite fruits).
15-20 bamboo skewers
To arrange the kabobs, one can use the top part of the pineapple to stick the kabobs into. A half a melon (inside scooped out) can also work. Place the pineapple top (or melon) on a platter.
For the kabobs, use: > 15-20 bamboo skewers
Prepare fruits for skewering. A mixture of pineapple, mango, and strawberries are of good texture, and don’t turn brown, but other fruits can also be used. Cut fruits into bite-sized pieces: > Fresh pineapple > 1-2 pints Strawberries > 2 or so mangoes
At The New Deli, we save time by processing a big batch of the garlic, salt, and herbs; then we freeze portions, which can quickly be mixed into olive oil and vinegar for an easy, fresh batch of the dressing. We love it on a Greek Salad; it’s good on most any other salad too.
The family is always especially happy when I make our home salads with this dressing. They’re spoiled- just plain oil and vinegar doesn’t quite cut it!
This classic dressing is also good in other green salads- add blue cheese, tomato, grilled chicken strips, and hard-boiled egg, for a “Cobb”. Or keep it simple, using the dressing on Romaine lettuce with crumbled goat cheese and pine nuts, or to dress a vegan salad.
An easy method: The dressing keeps well made as a concentrate; the garlic stays extra fresh. Just mix the first five ingredients into a paste, freezing portions for a later date. The paste mixes easily into oil and vinegar, and a “fresh” batch can be enjoyed.
This recipe stays fresh a month or so in the refrigerator (longer as a frozen concentrate). Makes 1 quart.
2 TBS. fresh-chopped garlic (5-6 cloves)
2 1/2 tsp. dried tarragon
2 1/2 tsp. dried oregano
1 1/2 TBS. dried basil
2 tsp. salt
1 c. red wine vinegar
2 1/2 c. olive oil
1. Process the following with an immersion blender (or in a food processor): > 2 TBS. fresh-chopped garlic (5-6 cloves) > 2 1/2 tsp. dried tarragon > 2 1/2 tsp. dried oregano > 1 1/2 TBS. dried basil > 2 tsp. salt
2. Measure the following in a quart-size bottle or jar. If using a processor, pour the oil and vinegar back into processed ingredients in a slow, steady stream, with motor running, until blended well. One can also just whisk the mixture slowly into the chopped garlic/herb mixture by hand, or whisk everything together with an immersion blender. Use: > 1 c. red wine vinegar > 2 1/2 c. olive oil
Leave out the traditional ham hock for this vegan soup. It is low fat but satisfying, even without any added fat. Serves 8.
7 c. water
1 lb. split green peas
4 c. (1 lb. or so) carrots, peeled and sliced
1 1/2 c. chopped celery
2-3 bay leaves
4 tsp. “Vege-sal” or “Herbemare” (found at health food stores) (or substitute 2 tsp. regular salt)
1 tsp. ground black pepper
1. In medium pot, bring to a boil: > 7 c. boiling water > 1 lb. split green peas
2. Once it’s been brought up to a boil again, turn heat down, letting split peas simmer while prepping the veggies. Prepare: > 4 c. (1 lb. or so) carrots, peeled and sliced > 1 1/2 c. chopped celery > 2-3 bay leaves
3. Add veggies and bay leaf to the pot; turn heat up, and bring soup to almost to a boil again (10-20 minutes). Then simmer soup an hour or so on low heat, until peas have “dissolved” and carrots are tender. Stir occasionally to keep peas from sticking to bottom of pot.
4. When soup’s almost done, add: > 4 tsp. “Vege-sal” (or substitute 2 tsp. regular salt) > 1 tsp. ground black pepper
5. Soup is ready to serve. Reserve some for a quick meal later on; it keeps several months in the freezer, or a week or so in refrigerator.
A light and refreshing, yet elegant appetizer, this makes about 35-40 pieces (one large platter), to serve 20 or so.
4 oz. cream cheese (half package)
4 oz. Blue Cheese or Gorgonzola
1 c. pecans, chopped
1/4 c. sugar
1 tsp. chili powder
1/4 c. butter
Approx. 12 oz. Belgian endive (approx. 5 small endives)
Honey (for drizzling on last)
1-2 clusters grapes, for garnishing
1. Let cheeses sit out to get to room temperature. Add to mixer and beat on high for several minutes until smooth: > 4 oz. cream cheese (half package) > 4 oz. Blue Cheese or Gorgonzola
2. Meanwhile, prepare pecans. In hot skillet, stir until sugar’s melted and nuts are golden, stirring constantly: > 1 c. pecans, chopped > 1/4 c. sugar > 1 tsp. chili powder > 1/4 c. butter
3. Turn the caramelized nuts out onto wax paper, spreading to avoid clumping. Let cool.
4. Prepare the endive. Use: > Approx. 12 oz. endive (about 5 small)
5. Cut the ends off endives and separate leaves. Spread each leaf with the cream cheese/ blue cheese mix, arranging on platter in circular pattern, starting at the outside edge, working inwards. Garnish the leaves with: > The caramelized pecans
6. Warm the honey slightly if it’s too thick; top off the leaves with a light drizzle of: > Honey (preferably in a squeezable bear)
7. The sweetness of the nuts and honey counters the slight bitterness of the endive perfectly. Garnish center of platter with: > 1-2 clusters of red grapes, washed and cut into smaller clumps
This gluten-free, vegan recipe keeps for days; make extra for meals later in the week. It freezes well too. Carrot adds color, walnuts add crunch. Great for crowds- serve easy pilaf warm or room temperature, no fuss. Serves 10 or more.
3 1/2 c. water
1 c. wild rice
3-4 bay leaf
1-2 carrots3 c. water
2 c. brown rice
1 small onion
2 stalks celery
Hearty splash of olive oil
2 1/2 tsp. Vege-sal (a salt/herb blend found in health food stores)
1 1/2 c. walnuts (toast if desired)
1/3 c. frozen orange concentrate
1/2 tsp. thyme
1. Cook the rice ahead of time, even a day earlier. In pot with a lid, bring to boil: > 3 1/2 c. water
2. Add the following the pot, to precook the wild rice: > 1 c. wild rice > 3-4 bay leaf > 1-2 carrots, peeled, left whole to cook until tender
3. Let simmer 1 hr. or so. After pre-cooking, remove carrot, let it cool, then dice. Set aside.
4. Add to wild rice in pot, bringing to boil: > 4 c. water
5. Add rice and, then simmer with a lid on for 15 min. more: > 2 c. brown rice
6. Grill in pan until tender: > 1 small onion, diced > 2 stalks celery, chopped > the pre-cooked, diced carrot > hearty splash of olive oil
7. To the pot of cooked rice, add: > The grilled celery, onion, carrot > 2 1/2 tsp. Vege-sal > 1/2 tsp. thyme > 1 1/2 c. toasted walnuts > 1/3 c. frozen orange concentrate
8. Serve at room temperature, or warm up in over before serving.
This bean spread can become the protein part of a meal, used on sandwiches or as a side; perfect for a vegan menu. Canned garbanzos are convenient, but cooking dry garbanzo beans saves money. Hummus freezes well, so it’s worthwhile to make a big batch. This can also be served as an appetizer, with toasted pita bread triangles or crackers. Serves 15-20.
• 1 lb. dry garbanzo beans
• 3-4 garlic cloves, minced
• Zest and juice of 2 lemons
• 1 half pint (1 c.) sesame butter (found at health food stores)*
• 1 TBS. salt
• 1/2 c. olive oil
• 1/4 c. white vinegar
• 2/3 c. water
1. If possible, presoak garbanzos for several hours, as this will speed up the cooking process. Cook the beans for several hours over medium heat until very tender: > 1 lb. dry garbanzo beans (or pre-soaked) > 3 qt. boiling water
2. Drain the cooked beans, reserving 1/2 c. of whole beans to garnish the dish, if serving as an appetizer. Process the beans in a food processor with the following until smooth: > 3-4 garlic cloves > Zest and juice of 2 lemons > 1/2 pint (1 c.) sesame butter (found at health food stores) > 1 TBS. salt > 1/2 c. olive oil
3. Also add and process again: > 1/4 c. white vinegar > 2/3 c. water
4. For a dip, put hummus in a medium-large, shallow bowl, garnishing with chopped parsley, a sprinkling of paprika, and whole garbanzo beans—a colorful presentation. To serve with toasted pita triangles, cut six or so pitas into triangles, baking on a cookie sheet for 10-20 minutes at 350 degrees.
5. For variety, add extra spices, like cumin powder, curry, or sun-dried tomatoes. The hummus will keep one week or so in refrigerator, or several months in the freezer. Freeze serving-size portions for handy lunch-box options.
* You can make your own sesame butter by grinding toasted sesame seeds (white or brown)
What can be easier to prepare for the buffet table than wicker baskets lined with lettuce, full of strawberries? Add a side of dipping sauce for a stress-free appetizer. Serve fruit dips in stemmed glasses for extra elegance.
The cream cheese fruit dip with orange goes well with the strawberries, and the chocolate sauce is always a favorite. The dips can be made conveniently a day ahead of time. Use about 2 pints of strawberries for each dip. Each dip serves 10-15.
1/2 c. heavy whipping cream
1 c. chocolate chips
1 TBS. honey
1/4 tsp. vanilla
1. Microwave 1 minute or so, until hot: > 1/2 c. heavy whipping cream
2. Add and stir until melted: > 1 c. chocolate chips > 1 TBS. honey > 1/4 tsp. vanilla
3. Serve dip with fresh fruits. Use bananas and other fruits too, but add lemon to such fruits to keep them from turning brown.
Sun-Kissed Fruit Dip
8 oz. cream cheese, room-temperature
1 tsp. orange zest
3 TBS. frozen orange juice concentrate
Optional: 2 TBS. sugar
1. Whip until light: > 8 oz. cream cheese, room-temperature (warm in microwave at half-power, if necessary)
2. To the whipped cream cheese, add: > 1 tsp. orange zest (the gratings of about 1 orange) > 3 TBS. frozen orange juice concentrate > Optional: 2 TBS. sugar
3. This dip is not all too sweet, but is a good contrast to the chocolate, which goes very well with it. Ideally, start with sweet, quality strawberries; a great combination.