Food

Jazzy Vegetarian Recipes: Fabulous And Festive Fall Fare

OPB | Oct. 11, 2013 midnight

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Autumn is the perfect time for purchasing fresh-picked produce at your local farm market. But what do you do with the various varieties of seasonal squash, cool-weather greens and crisp apples that you bring home?

The star of this festive fall meal is inspired by the harvest: My Best Butternut Bisque, featuring fresh seasonal squash, is thick and creamy in texture. A true showstopper, this soup is perfect for any cold weather meal. Whether presented as an elegant first course, hearty luncheon fare or the perfect supper entrée, this delicious bisque assures a velvety consistency and buttery taste.

Next up, Festive Kale Salad adds color and texture to the seasonal lineup. This slightly sweet and crunchy combination makes a satisfying luncheon salad or pairs beautifully with my Best Butternut Bisque. Lemon tenderizes the kale, transforming it into a delightful and extra-nutritious alternative to your everyday green salad. Cranberry-Pecan Quick Biscuits are a crunchy, tart and sweet treat, serving as an excellent complement to this soup-and-salad combo; keep them on hand, too, for a breakfast side or satisfying snack.

For dessert, Luscious Apple Tart with Blueberry Glaze makes great use of fall apples. This impressive dessert looks and tastes just like a fancy French tart, so it’s perfect for dinner parties but with its whole-grain tortilla crust, it also makes an easy weeknight family treat! (If you’d like to create a gluten-free version, a brown rice tortilla for the crust works nicely).

Enjoy this bountiful menu and have a happy, healthy fall!


Best Butternut Bisque

Andy Ebberbach, Peter Capozzi & David Kaplan

 

Ingredients (Serves 6-8)

  • 6 cups cubed butternut squash (1-inch cubes)
  • 4 cups cauliflower florets
  • ½ cup chopped onion (about 1 small onion)
  • 1 teaspoon Italian or all-purpose seasoning
  • 2 apples, peeled and chopped
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sea salt
  • 2 ½ cups vegetable broth, plus more as needed
  • 2 tablespoons maple syrup

Directions

  1. Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 inches of cold water, then add the squash. Cover, bring to a boil, and steam for 7 minutes. Add the cauliflower and onion. Sprinkle with the Italian or all-purpose seasoning and steam for 20 minutes or until the squash and cauliflower are both very soft.
  2. Put the squash mixture in a large bowl. Let cool for 15 minutes. Add the apples, cinnamon, ginger and salt and stir to coat. Put half of the mixture in a blender. Add 1 ¼ cups vegetable broth and 1 tablespoon maple syrup and process until smooth.
  3. Pour into a soup pot.
  4. Put the second half of the squash mixture in the blender. Add the remaining 1 ¼ cups vegetable broth and 1 tablespoon maple syrup and process until smooth. Add to the soup pot and then stir the two batches together. If the soup seems too thick, add more vegetable broth to taste. Put the pot over medium-low heat, cover and simmer, stirring often, until heated through, about 10 minutes. To serve, ladle the soup into bowls.

This soup is nut- and oil-free, and may be made up to 24 hours ahead of time. If making in advance, let the soup cool after blending, then pour the cooled soup into an airtight container and refrigerate (see note).

Chef’s Note: To reheat the soup, pour it into a pot. If soup seems too thick, add more vegetable broth to taste. Cook for about 15 minutes over medium-low heat, stirring often, until heated through.


Cranberry-Pecan Quick Biscuits

Andy Ebberbach, Peter Capozzi & David Kaplan

Ingredients (Makes 12 mini-biscuits)

  • 1 cup plus 2 tablespoons whole-wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ⅔ cup dried cranberries
  • ½ cup plus 2 tablespoons chopped pecans
  • ⅓ cup vanilla-flavored nondairy milk
  • ⅓ cup maple syrup

Directions

  1. Preheat the oven to 400 degrees F. Oil a 12-cup mini-muffin tin.
  2. Put the flour, baking powder, baking soda and cinnamon in a large bowl and stir with a dry whisk to combine. Stir in the cranberries and pecans. Stir in the nondairy milk and maple syrup. Mix just until incorporated. The batter will be quite thick. Don’t overmix or the biscuits will be tough.
  3. Divide the mixture among the prepared muffin cups. Bake for 20 to 25 minutes, or until golden and a toothpick inserted in the center of a biscuit comes out clean. Put the muffin tin on a wire rack and loosen the sides of each biscuit with a knife. Cool for about 5 minutes. Carefully remove the biscuits. Cool 10 minutes more. Serve warm or at room temperature.

Festive Kale Salad

Andy Ebberbach, Peter Capozzi & David Kaplan

Ingredients (Serves 2-4)

DRESSING

  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons maple syrup

SALAD

  • 6 to 8 cups very thinly sliced, lightly packed curly kale, washed and dried
  • ½ cup dried cranberries or dried cherries
  • ⅓ cup chopped walnuts
  • Sea salt, to taste (optional)
  • Freshly ground pepper, to taste (optional)

Directions

  1. To make the dressing, put the lemon juice and maple syrup in a small bowl and briskly whisk until smooth.
  2. Put the kale, cranberries (or cherries) and walnuts in a large bowl. Pour about three-quarters of the dressing over the salad and toss gently until the kale, cranberries (or cherries) and walnuts are evenly coated. Taste and add the remaining dressing, if desired.
  3. Cover and let stand at room temperature for about 20 minutes before serving. Just before serving, top with a few grinds of sea salt and pepper, if desired.

Chef’s Note: This salad can be made several hours in advance. If you will not be serving it within 20 minutes of preparation, cover and refrigerate it for up to 4 hours.


Luscious Apple Tart with Blueberry Glaze

Andy Ebberbach, Peter Capozzi & David Kaplan

Ingredients (Serves 6)

  • 1 tablespoon vegan margarine
  • 2 tablespoons maple syrup
  • 1 large whole-grain or brown rice tortilla
  • 1 tablespoon brown sugar or maple sugar
  • 3 small (or 2 large) apples, peeled, cored and thinly sliced
  • 1 teaspoon ground cinnamon
  • 2 tablespoons blueberry preserves
  • 1 teaspoon filtered or spring water, plus more as needed

Directions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with unbleached parchment paper.
  2. Heat the vegan margarine in a small saucepan over medium-low heat until it melts. Put the melted vegan margarine and maple syrup in a small mixing bowl and stir together to incorporate. Put the tortilla on a large dinner plate. Brush ½ tablespoon of the maple mixture on each side of the tortilla.
  3. Sprinkle ½ tablespoon sugar on the prepared baking sheet. Place the tortilla on top of the sugar. Sprinkle ½ tablespoon sugar evenly over the top of the tortilla.
  4. Put the apples, remaining maple syrup mixture and cinnamon in a medium mixing bowl. Toss well to coat. Arrange the apples on the tortilla in a spiral fashion, slightly overlapping them. Cover the entire top of the tortilla with the apples in this fashion. Bake for 25 to 30 minutes, or until the apples are soft and edges of tortilla are golden. Put the baking sheet on a wire rack.
  5. Meanwhile, put the blueberry preserves and water in a small mixing bowl and whisk together.

© 2013 Laura Theodore, Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. Used by permission. Publisher: Ben Bella Books. For more recipes and information, visit JazzyVegetarian.com

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