More Holiday Sides

Since Christmas is on Monday, here are more holiday sides. Check out the Vegan Quinoa-Cranberry Stuffed Acorn Squash, the Winter Squash Pot Pie with Swiss Chard and Chickpeas, and the rest of today's yumminess. Enjoy!

Note: Taco Tuesday will return next week on December 26.

BAKED ACORN SQUASH WITH POLENTA

This is from Eden Foods, and is a wonderful way to deal with acorn squash.

Serves: 4; Prep Time: 25 minutes; Cook Time: 50 minutes

To view this online, click here.

Ingredients

2 medium acorn squash, halved, seeds removed

1 Tbsp Eden Safflower Oil, for oiling the squash skin and baking pan

1 Tbsp Eden Extra Virgin Olive Oil, for sautéing vegetables

1/3 cup onion, minced

2 cloves garlic, minced

1/4 cup celery, minced

1 cup Edensoy Unsweetened

2 cups water

1/2 tsp Eden Sea Salt

1/4 tsp Eden Black Pepper

1 cup organic yellow corn grits (polenta), coarsely ground variety

1/4 tsp dried sage, or dried poultry seasoning

1 pinch dried thyme

1 pinch dried rosemary

1/3 cup sunflower seeds, dry pan roasted

2 or 3 drop Eden Tamari or Shoyu Soy Sauce, for season sunflower seeds

1/4 cup fresh parsley, minced

Directions

Preheat the oven to 400°. Lightly oil the squash skin and the inside and top of the cut acorn squash with safflower oil. Lightly oil a baking pan. Bake for 55-60 minutes or until tender when poked with a fork or knife.

While squash bakes, make the polenta. Heat up the olive oil in a medium saucepan and sauté the onions and garlic for 2 to 3 minutes. Add the celery and sauté 2 minutes. Add the Edensoy, water, sea salt and pepper. Bring to a boil. Whisk in the polenta, stirring constantly, and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until thick. Remove from the heat.

Rinse the sunflower seeds and dry roast about 7 to 10 minutes over medium heat until slightly brown. Add soy sauce and stir to mix. Remove from heat.

Stir the sage, thyme and rosemary into the polenta. Add extra pepper or sea salt if desired.

Remove the squash from the oven. Fill each squash half with polenta. Sprinkle the sunflower seeds over the polenta. Garnish with parsley. Return to the oven and bake for another 15 to 20 minutes or until the topping begins to brown slightly. Remove and place on a serving platter.

VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

This yummy recipe, from the Food Network, begins, "This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries)."

Prep Time: 15 minutes; Inactive Time: 5 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Yield: 4 servings; Level: Intermediate

To view this online, click here.

Ingredients

2 medium acorn squash (2 to 2 1/4 pounds each)

3 tablespoons apple cider vinegar

3 tablespoons olive oil

2 tablespoons pure maple syrup

Kosher salt and freshly ground black pepper

1 small onion, chopped

1 cup red quinoa, rinsed well

1 teaspoon mild curry powder

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/4 cup dried cranberries

1 cup loosely packed fresh parsley leaves, chopped

1/4 cup roasted, salted and shelled pistachios, coarsely chopped

Directions

Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.

Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.

Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.

Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.

Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

Cook’s Note

The squash may be baked and stuffed the day before and refrigerated. To reheat, cover the baking dish loosely with foil and reheat in a 350-degree F oven, checking the squash every 5 minutes until it is hot.

SPINACH SALAD WITH ROASTED BEETS AND DRIED FRUIT

This was in the November 2013 issue of Vegetarian Times (page 38). It begins, "This celebratory salad is packed with complementary sweet, sour, earthy, and savory flavors. For color, choose a mixture of beets, such as golden and Chioggia (candy cane), in addition to the usual red." Makes 8 servings. Great for holiday meal

To view this online, go to https://www.vegetariantimes.com/recipes/spinach-salad-with-roasted-beets-and-dried-fruit/.

Ingredients

1 lb. beets, scrubbed and trimmed

1/2 cup fresh orange juice

1/3 cup dried goji berries

1 Tbs. Dijon mustard

1 Tbs. balsamic vinegar

2 Tbs. olive oil

10 oz. baby spinach leaves

1/3 cup dried cranberries (apple-juice sweetened)

1/4 cup pumpkin seeds

Preparation

Preheat oven to 375°F. Wrap beets individually in foil, and place on baking sheet. Roast 1 hour, or until tender. Cool.

Meanwhile, pour orange juice over goji berries in small bowl. Soak goji berries 1 hour, or until plump and softened.

When beets are cool enough to handle, rub off skins using paper towel, then cut beets into thin slices.

Strain goji berries into small, clean bowl, and reserve juice. Whisk together 2 Tbs. reserved juice with mustard, vinegar, and oil in separate bowl.

Toss spinach with dressing in large bowl, and season with salt and pepper, if desired. Sprinkle with goji berries, beets, cranberries, and pumpkin seeds.

GLUTEN-FREE BROCCOLI AND SQUASH MEDLEY

This is from Betty Crocker, and begins, "Serve a sensational side that's super simple! Great for a crowd, it's ready in just 30 minutes."

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 14 servings

To view this online, click here.

Ingredients

7 cups Frozen Broccoli Cuts

2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)

1/2 cup orange juice

1/4 cup butter or margarine, melted

1/2 cup sweetened dried cranberries

1/2 cup finely chopped pecans, toasted

1 tablespoon grated orange peel

1 teaspoon salt

Directions

Cook broccoli as directed on bag; set aside.

Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.

Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Make it your way! Use your favorite nut and vary the cranberries with raisins, golden raisins or even chopped dried apricots.

WINTER SQUASH POT PIE WITH SWISS CHARD AND CHICKPEAS

This comes from Vegetarian Times (November 2013, page 55), and begins, "The edible skin of delicata or red kuri squash adds color and texture to this rustic pot pie." Makes 12 servings

View this online at https://www.vegetariantimes.com/recipes/winter-squash-pot-pie-with-swiss-chard-and-chickpeas/.

Ingredients

4 cups low-sodium vegetable broth (1 qt.)

1 delicata or 1/2 red kuri squash, unpeeled, seeded, quartered, and cut into 1/2-inch-thick crescents (2 cups)

1 lb. Yukon gold or fingerling potatoes, unpeeled, cut into 1-inch chunks

1 12-oz. bunch red Swiss chard, stems sliced, leaves coarsely chopped, divided

1 Tbs. fresh thyme leaves

1 tsp. salt

1 1/2 cups fresh or frozen organic corn kernels

1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained

1/4 cup olive oil

2 large onions, quartered and thinly sliced (4 cups)

1/3 cup all-purpose flour

4 cloves garlic, minced (4 tsp.)

1 cup plain almond milk, rice milk, or soymilk

1 sheet frozen puff pastry (1/2 17.3-oz. pkg.), such as Pepperidge Farms, thawed

Preparation

Bring broth, 3 cups water, squash, potatoes, Swiss chard stems, thyme, and salt to a boil in stockpot. Cover, reduce heat to medium, and cook 5 minutes. Add Swiss chard leaves and corn, and cook 3 minutes more. Drain vegetables, and reserve broth. Measure broth, and add enough water to make 6 cups liquid. Transfer vegetables to large bowl, and stir in chickpeas.

Wipe out stockpot, add oil, and heat over medium-high heat. Add onions, and sauté 7 to 10 minutes, or until beginning to brown. Sprinkle with flour and garlic, and cook 1 minute. Add reserved 6 cups broth liquid, and cook 5 to 7 minutes, or until sauce thickens, stirring constantly. Stir in almond milk. Stir sauce into vegetable mixture, and season with salt and pepper, if desired. Cool. (If making ahead, transfer filling to bowl, cover, and refrigerate up to 2 days.)

To assemble pot pie: Preheat oven to 375°F. Pour filling into deep 13- x 9-inch baking dish.

Gently roll out puff pastry sheet to size of baking dish on lightly floured work surface. Transfer to baking sheet lined with parchment paper, and chill 30 minutes.

Place chilled puff pastry sheet over filling on top of baking dish, and press around edges to seal. Use tip of sharp paring knife to score 4 rows of diagonal incisions into puff pastry (without cutting completely through), alternating directions with each row.

Bake 30 minutes, or until top crust is golden brown. Cool 10 minutes before serving.

BAKING POWDER BISCUITS

This is from the July/August 2004 issue of Vegetarian Times, page 45. It begins, "If you want to make your own baking powder, the formula is very simple: Combine 1/4 cup cream of tartar with 2 tablespoons baking soda, and sift the two together three times. Store the powder in a tightly sealed container away from sunlight. When cutting out biscuits, don’t twist cutter; cut straight through dough to work surface. This recipe makes 8 biscuits."

To view this online, go to https://www.vegetariantimes.com/recipes/baking-powder-biscuits/.

Ingredients

2 cups sifted all-purpose flour

1 Tbs. baking powder, preferably homemade (see above)

1 tsp. salt

4 Tbs. cold, unsalted butter, cut into 1/2-inch pieces

3/4 cup heavy cream

Preparation

Preheat oven to 450F. Line a baking sheet with parchment paper, and set aside.

Put flour, baking powder and salt in a mixing bowl, and whisk to mix. Using fingers or 2 forks, quickly work butter into flour until it is the texture of oatmeal with some larger lumps remaining. Make a well in center of flour, and pour in cream. Stir just until blended.

Turn dough onto a lightly floured surface, and knead briefly but strongly, for 6 or 7 strokes. Roll out dough to a thickness of 1/2 inch. Using a floured fork, prick surface of dough all over at 1-inch intervals, taking care that fork goes through dough.

Using a 3-inch biscuit cutter, stamp out dough. Place biscuits close together on baking sheet.

Bake in center of oven for 8 to 12 minutes, or until biscuits are crusty and are a rich golden brown. Remove from oven, and serve.