Mabon Vegetarian Recipes For Your Fall Gatherings!

Be-Witching Foods

3 Sisters Soup: Corn, Pumpkin and Bean

Make this hearty winter squash soup and serve with a warm loaf of crusty bread for a simple, tasty stick-to-your-ribs meal.

Among pumpkin recipes soup is one of the best, as soup can make a hearty meal or a wonderful meal-starter.

Serves: 4 Preparation Time: 10 min Cooking Time: 25 min

Ingredients

2 pounds whole pumpkin (or other winter squash)

1 onion, chopped

2 cups vegetable stock

1 tablespoon mild chili powder

1 cup white beans, cooked

1 cup frozen lima beans

1 cup brown rice, barley, or other cooked grain

1 cup fresh or frozen corn kernels

1/2 cup red or yellow bell pepper, chopped (optional)

Salt and pepper to taste Instructions

1. Prepare pumpkin: Puncture pumpkin's skin with a knife or fork in several places and place in microwave for 3 to 6 minutes, until it is soft enough to cut in half. Cut in half and cool, if necessary, before scraping out seeds.

2. Bring 1/4 cup of stock to a boil and add onions. Cook for 5 - 10 minutes.

3. Stir in the rest of stock, the seasonings and white beans. Simmer gently until the pumpkin is ready.

4. Scoop the soft pumpkin flesh out of the shell and stir into the soup.

Pumpkin & Black Bean Chili

Adapted slightly from One-Dish Vegetarian Meals as presented by The Splendid Table

1 2-lb. pie pumpkin or butternut squash (we used a pumpkin & were quite pleased)

2 T. olive oil

1 large onion

4 cloves garlic, minced

1 minced jalapeno, or 1-2 minced chipotle chilies in adobo

1 32-oz. can diced tomatoes with juice

1 1/2 c. water

1 1/2 c. apple cider

4 T. chili powder (or chili powder blend - go light on this and add more if you are not a spice fan)

1 t. salt

1/8 tsp. cayenne pepper (optional)

3 15-oz. cans rinsed and drained black beans

1 head kale or other hearty green, rinsed and chopped (optional)

Suggested toppings: toasted pepitas, soy sour cream, chives or green onion

Cut the pumpkin into 1/2-inch dice and set aside. Heat oil in large pot over medium heat, then add the onion, garlic, and jalapeno or chipotle. Cook, stirring occasionally, until softened. Add remaining ingredients except for beans and greens. Stir, bring to a boil, cover, reduce heat to simmer, and let cook for about 30 minutes or until pumpkin has softened. Add beans and greens, and more water if necessary. Cover and cook for about 15 minutes until flavors have been incorporated. Serve with toppings, a small salad, and a slice of savory bread.

Spicy Fall Stew Baked in a Pumpkin

Servings: 6

Ingredients on sale: 4

    1   medium onion, diced (1 cup)

    2   tablespoons  olive oil, divided

    1   red bell pepper, cut into 1-inch dice

    2   cloves garlic, minced (2 teaspoons)

    1   teaspoon chili powder, preferably New Mexican

    1   teaspoon ground cumin

    1/2  teaspoon dried oregano

    1/2  pound tomatillos, husked and quartered (1 1/2 cups)

    1  15  ounce can hominy, rinsed and drained

    3/4  teaspoon salt

   1  3 - 4  pound pumpkin, either sugar pie, cheese, red kuri, kabocha, or buttercup squash

    2   ounces grated sharp Cheddar cheese (1/2 cup packed)

Directions

1. Preheat oven to 350 degrees F. Heat 1 tablespoon oil in pot over medium heat. Add onion, bell pepper, and garlic. Sauté 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.

2. Add tomatillos, hominy, 1/2 cup water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened. Uncover, and cook 5 minutes more to thicken stew, if necessary.

3. Meanwhile, cut top of pumpkin around stem to make lid. Scoop out pumpkin seeds and strings. Rub inside of pumpkin with remaining 1 tablespoon oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.

4. Fill pumpkin with stew, then top with pumpkin lid. Place on parchment-covered baking sheet and bake 1 1/2 to 2 hours, or until pumpkin flesh is fork-tender. Remove from oven; let stand 5 minutes.

5. Scoop stew, including pumpkin, into bowls and serve hot, topped with Poblano-Cucumber Salsa.

Nutrition information

Per Serving: cal. (kcal) 221, Fat, total (g) 9, chol. (mg) 10, sat. fat (g) 3, carb. (g) 31, fiber (g) 6, sugar (g) 10, pro. (g) 6, sodium (mg) 699, Percent Daily Values are based on a 2,000 calorie diet

Pumpkin Walnut Risotto

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This risotto features Arborio rice, slow simmered in cinnamon-infused  stock with pureed pumpkin, and white wine,

finished with Parmesan-Reggiano and caramelized walnuts.

Prep Time: 15 mins

Total Time: 1 hr

Servings: 8

Ingredients:

    13 cups vegetable stock

    1 cinnamon stick

    4 tablespoons unsalted butter, divided

    1 tablespoon olive oil

    1/2 cup finely chopped onions

    1 15 ounce can pureed pumpkin

    2 cups Arborio rice

    1 cup dry white wine

    1/4 cup grated Parmesan-Reggiano cheese

    1/3 cup caramelized walnuts

Caramelized Walnuts:

    2   tablespoons sugar

    1/4  teaspoon salt

    2/3  cup chopped walnuts

Directions:

1.In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.

2.In a medium saucepan combine butter and olive oil and heat. Add onions and saute until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and saute for another 3 minutes.

3.Combine rice with pumpkin mixture; mix well.

4.Add wine to rice mixture and stir until absorbed. Begin adding hot stock 1/2 cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.

5.Finish with 1 tablespoon butter and parmesan-reggiano to give the risotto a nice, creamy texture.

6.Garnish with caramelized walnuts and serve.

TO CARAMELIZE WALNUTS:

1.Add sugar to a small skillet over medium-high heat.

2.As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes.

3.Remove nuts and place on a sheet pan to cool and harden. When cool enough to touch break up the clumps of nuts and set aside.

Pumpkin Pudding

Servings: 6

    2   cups vanilla soymilk

    2   teaspoons vanilla extract

    1/4  cup instant tapioca pearls

    1/4  cup cornstarch

    1/2  cup confectioners' sugar, or to taste

    Pinch of salt  

    1  15  ounce can pumpkin puree

    2   cups mixed dried fruits, including cranberries, raisins and apples

    1   cup toasted pecan halves, as garnish, optional

Directions:

1.Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.

2.Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.

3.Stir in pumpkin puree and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.

4.To serve, garnish with toasted pecans, if using.

Nutrition information

Per Serving: cal. (kcal) 290, Fat, total (g) 1, carb. (g) 67, fiber (g) 5, sugar (g) 41, pro. (g) 4, sodium (mg) 150, Percent Daily Values are based on a 2,000 calorie diet

Mabon Carrot Tzimmes

2 T olive oil

1 onion, chopped

2 cups vegetable broth

1 1/2 lb. carrots, cut into 1" pieces

2 medium sweet potatoes, cut into 1/2" cubes

1 cup raisins

1/4 cup honey

1/4 cup balsamic vinegar

2 tsp. rosemary

1 tsp. cinnamon

~ In a small skillet over medium high heat, sauté the onion in the olive oil until the onion is limp and translucent.

~ Scoop the onion into a large stockpot or slow cooker, and stir in the broth, carrots, sweet potatoes, and raisins. Simmer gently until the carrots and sweet potatoes are tender.

~ Stir in the honey, balsamic vinegar, rosemary, cinnamon, and salt and pepper to taste. Simmer for 10 more minutes, and serve warm!

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