Sidebar by Alison Hobbs
Agriculture – November 2003 – Colorado Central Magazine
THE FOLLOWING RECIPES were adapted from Vegetarian Celebrations and Great American Vegetarian by Nava Atlas. Atlas is also the author of The Vegetarian Family Cookbook; Vegetarian Soups for All Seasons; Vegetariana; and several other books about vegetarian cooking which can be ordered from local bookstores.
You might also want to check out the author’s website at vegkitchen.com; it offers recipes, book descriptions, and nutrition tips.
BUTTERNUT SQUASH
with whole wheat, wild rice, and onion stuffing
You can have fun making up your own variations on this recipe. It’s tasty with apples, raisins, and any kind of nut, as well as with a topping of cheese. Tres Rios’ Gabacho Farms has butternut squash, onions (red and yellow), and garlic, and you can use fresh 100% stone ground whole wheat from Gosar Ranch Natural Foods. Serves 8.
* 4 medium-small butternut squashes (about 1 pound each)
* ¾ cup raw wild rice, rinsed
* 1 tablespoon light olive oil
* 1 heaping cup chopped red onion
* 1 clove garlic, minced
* 2½ cups firmly packed torn whole wheat bread
* 1 tablespoon sesame seeds
* ½ teaspoon each: dried sage, dried thyme
* 1 teaspoon seasoned salt, or to taste
* 1 cup fresh orange juice
Preheat the oven to 375 degrees.
Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.
In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice; reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes. Heat the oil in a skillet. Add the onion and garlic and sauté until golden. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients.
When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about ½ inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover. Before serving, place the squashes in a preheated 350-degree oven. Bake for 15 to 20 minutes, or just until well-heated throughout.
THREE SISTERS STEW
In Native American mythology, squash, corn, and beans are known as the “three sisters.” Tres Ríos has the butternut squash, onions, and garlic, and the Culebra Co-op sells a traditional Spanish bean called the bolita, as well as chicos (traditional horno roasted corn). If you are quick you may get some fresh tomatoes from ECO’s geo-thermal greenhouse. 6 servings.
* 1 large butternut (about 2 pounds)
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 14- to 16-ounce can diced tomatoes, with liquid (or ECO’s fresh ones)
* 2 cups cooked or canned pinto beans
* 2 cups corn kernels (it’s out of season for fresh corn, suggest chicos over canned.)
* 1 cup homemade or canned vegetable stock, or water
* 1 or 2 small fresh hot chiles, seeded and minced
(Hopefully you froze them when they were in season.)
* 1 teaspoon each: ground cumin, dried oregano
* Salt and freshly ground black pepper
* 3 to 4 tablespoons minced fresh cilantro (not in season, but too tasty to leave out!)
Preheat the oven to 400 degrees.
Cut the squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
Heat the oil in a soup pot. Add the onion and saute over medium-low heat until translucent. Add the garlic and continue to saute until the onion is golden. Add the squash and all the remaining ingredients except the last two and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.
PINE NUT-APPLE STUFFING
Gosar Ranch Natural Foods offers 100% stone ground whole wheat, Simple Foods carries pine nuts, Austin farms has apples, and Gabacho Farm sells red onions. Serves 8 or more.
* 6 cups firmly packed diced whole grain bread
* 1½ tablespoons light olive oil
* 1½ cups chopped red onion
* 1½ cups peeled, diced tart apple
* 3 bunches scallions, minced
* 2 tablespoons chopped fresh parsley
* ½ teaspoon each: dried thyme, savory
* ¾ teaspoon seasoned salt, more or less to taste
* ½ cup finely chopped pine nuts
* 3 tablespoons currants
* Freshly ground pepper to taste
* 1½ cups apple juice
Preheat the oven to 350 degrees. Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for another 5 minutes. In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. Transfer the mixture to an oiled shallow 1½-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Transfer to a covered serving container.
