Thanks for your help.What are some good vegetarian recipes for fall?
Some of these may have eggs or cream, wasn't sure if this was a no no ??
You can also substitute vegetable broth for chicken broth etc
Squash Casserole
* 2 cups peeled and cubed acorn squash
* 2 eggs
* 1/3 cup heavy cream
* 2 green onions, chopped
* 1/4 green bell pepper, diced
* 1 cup dry bread stuffing mix
* 1/4 cup grated Parmesan cheese
* 1 teaspoon salt
* 1/2 teaspoon cracked black peppercorns
* 1 sprig fresh rosemary
* 2 tablespoons crumbled feta cheese
* 2 roma (plum) tomatoes, thinly sliced
* cracked black pepper to taste
1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
3. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
4. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.
Butternut and Acorn Squash Soup
* 1 butternut squash, halved and seeded
* 1 acorn squash, halved and seeded
* 3 tablespoons butter
* 1/4 cup chopped sweet onion
* 1 quart chicken broth
* 1/3 cup packed brown sugar
* 1 (8 ounce) package cream cheese, softened
* 1/2 teaspoon ground black pepper
* ground cinnamon and/or curry to taste (optional)
* fresh parsley, for garnish
1. Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
2. Melt the butter in a skillet over medium heat, and saute the onion until tender.
3. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Butternut Squash Apple and Onion Casserole
* Cooking spray
* 1/4 cup flour
* 1 teaspoon salt
* 1 pinch cinnamon
* 1 butternut squash - peeled, seeded and sliced
* 4 apples - peeled, cored and sliced
* 1/2 sweet onion, thinly sliced
* 1 cup chicken stock
* 1 cup shredded sharp Cheddar cheese
* imitation bacon bits or soy crumbles
1. Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
2. Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
3. In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
4. Bake in preheated oven for 40 minutes.
5. Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Italian Ribollita (Vegetable and Bread Soup)
* 1 tablespoon olive oil
* 1 large red onion, diced
* 2 carrots, diced
* 1 stalk celery, diced
* 4 potatoes, diced
* 10 (5 inch) zucchini, diced
* 1 leek, sliced
* 1 quart hot water
* 1 bunch Swiss chard, chopped
* 1 head Savoy cabbage, quartered, cored and shredded
* 1 bunch kale, shredded
* 2 (15.5 ounce) cans cannellini beans, drained and rinsed
* salt and ground black pepper to taste
* 3 tablespoons tomato puree
* 8 slices day-old bread
1. Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the carrots, celery, potatoes, zucchini, and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables. Stir in the Swiss chard, Savoy cabbage, and kale. Cover, reduce heat to medium, and simmer for 1 hour.
2. Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
3. Prepare the soup by layering slices of bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight.
4. To serve the soup, place in a pot, and reheat over medium heat. Serve hot.
Pumpkin Apple Streusel Muffins
鈥?2 1/2 cups all-purpose flour
鈥?2 cups white sugar
鈥?1 tablespoon pumpkin pie spice
鈥?1 teaspoon baking soda
鈥?1/2 teaspoon salt
鈥?2 eggs, lightly beaten
鈥?1 cup canned pumpkin puree
鈥?1/2 cup vegetable oil
鈥?2 cups peeled, cored and chopped apple
鈥?2 tablespoons all-purpose flour
鈥?1/4 cup white sugar
鈥?1/2 teaspoon ground cinnamon
鈥?4 teaspoons butter
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.What are some good vegetarian recipes for fall?
Apricot Cherry Compote
It's easy to make compote: just stew up some dried fruit and enjoy it with dessert.
Barley Soup
This barley soup recipe from Sicily is a perfect vegan alternative to chicken soup when you're feeling under the weather.
Bean and Olive Soup
White beans and black olives combine with various herbs and veggies to make a hearty soup.
';Beef'; bourguignon
Although time-consuming, this is an easy and very delicious recipe for mock beef bourguignon made with either seitan or tempeh.
';Beef'; Stew
A rich, thick stew made with seitan and lots of good veggies. It's especially tasty served with hot French bread on a cold night.
Bharta - Smoked Eggplant
Bharta is a smoked eggplant dish popular in the villages of Punjab. It is usually served with greens, bread, and lassi.
Black-Eyed Pea and Quinoa Croquettes
Crunchy croquettes made from black-eyed peas and quinoa are packed with vegetarian protein.
Buttermilk Biscuits
There's nothing quite like buttermilk biscuits hot out of the oven.
Cabbage Rolls
Normally filled with a mixture of ground beef and rice, cabbage rolls are a staple in Eastern Europe and a favorite in many other countries. Try these vegetarian cabbage rolls stuffed with vegetables for an equally tasty main course.
Calzone
A calzone is a turnover or pocket made with pizza dough and filled with veggies, cheese, and pretty much anything else you put on pizza.
Chili
Here's a very easy vegetarian chili recipe - just open some cans, chop a few veggies, and leave it on the stove for a couple of hours.
Christmas Recipes
Whatever is served at a traditional Christmas dinner, meat probably holds pride of place, and what good is that to us veggies? Here are some ideas to mix and match for a vegetarian Christmas menu.
Christmas Salad
This red, white, and green salad will help spread Christmas cheer.
Corn Bread
Hot corn bread is absolutely delicious topped with butter or cream cheese.
Egg Nog
Egg nog is a traditional winter drink, which I find rather odd since it's cold and I always want something warm. If you're worried about salmonella from raw eggs, use pasteurized eggs.
Eggplant Parmigiana / Parmesan
This classic vegetarian dish is a perfect main course served alongside/atop plain pasta.
French Onion Soup
Traditional French onion soup is made with beef broth, but this vegetarian version is so flavorful that meat-eaters will never know the difference!
Garlic Mashed Potatoes and Parsnips
These aren't much more work than regular mashed potatoes, but they have a lot more flavor.
Ginger-Brandy Cheesecake
Sweet, rich cheesecake with a ginger snap crust and orange glaze.
Gingerbread
Moist and spicy, gingerbread is a perfect Christmas treat.
Gravy
This simple, nut-based gravy recipe will satisfy your cravings at Thanksgiving or any other time of year.
Grilled Cheese Sandwich
A grilled cheese sandwich, sometimes called toasted cheese, is one of the simplest and yet tastiest dishes around. There's something about melty, gooey cheese on toast that really hits the spot.
';Lamb'; Curry
This mock lamb curry is made with seitan (wheat gluten) and is spicy and delicious.
Lasagne
Vegetarian lasagne is easy and delicious. Here's a variation on the classic red sauce version, with some extra vegetables.
Macaroni and Cheese
Macaroni and cheese is one of those dishes that sound boring, but can be just as delicious as a ';fancier'; pasta dish like lasagne or pesto.
Mashed Potatoes
Mashed potatoes are the ultimate comfort food. They're quick and easy and the soft texture makes me feel like a kid. They're also a great base for all kinds of variations like vegan mashed potatoes and garlic mashed potatoes.
Mincemeat
Make a
Roasted root vegetables! Scrub carrots and potatoes (sweet, purple, baking, any kind!) and cut them into chunks. Put into a big bowl with an onion that you cut into eighths or twelfths (depending on the size) and a couple of peeled cloves of garlic. Pour on a tablespoon or two of olive oil and some soy sauce. Toss until everything is coated, then sprinkle on kosher salt and black pepper. Toss onto a cookie sheet (be sure to give everything some space) and pop in the oven at 350. After fifteen minutes or so, give everything a shake and flip some of it over. Put it back in the oven. Give it a poke with a knife now and then to see if it's done.
Try curried pumpkin soup or bisque. For extra fun, serve it in the hollowed-out pumpkin shell! (Note: do not use a jack o' lantern to serve.)
Try getting some awesome greens. I like Swiss chard and kale. Mmm. To do the Swiss chard, cut off the stems and dice them. Heat olive oil in a large skillet (medium heat) and add the stems. Stir them around for about three minutes, then add some pressed garlic. (I use three large cloves for a big bunch of chard.) Then add the chopped leaves. Stir once or twice, then put the lid on the skillet. Let it steam for a minute or two, then take the lid off and give it a stir. When it's almost done, add a splash of balsamic vinegar and put the lid back on. Season with kosher salt and pepper (a bit more vinegar?) and serve hot.
For cauliflower, you can't go too far wrong with the English favorite of cheesy cauliflower. I steam my cauliflower, then make a sauce out of garlic, cheddar, yogurt, milk, and chilis. Pour that over the cauliflower, add a breadcrumb topping, and bake until it's crispy.
I also like to make onion soup. I use leeks, shallots, and any other kind of onion I can get my hand on. I make my own stock, but you can use veggie bouillon. Better Than Bouillon is a bit richer and darker in color.
Enjoy and happy fall!
I like this salad for my lunches at work. It's yummy warm, too.
2 boiled, diced sweet potatoes or 1.5 cups diced cooked pumpkin/squash
1/4 cup dried cranberries
1/4 cup toasted walnuts
1 diced apple (optional)
1/2 cup diced sweet onion
1/4 cup crumbled goat cheese (optional)
Mix 2 tbsp olive oil to 1 tbsp red wine vinegar and 1/2 tsp dry, ground sage. Add 1 tsp honey, and then salt and pepper to taste; mix with your veggies. Double recipe if you like your salad thoroughly dressed.
Here are some recipes:
Butternut squash soup
Vegetarian Chili
Vegetarian pot pie
Vegetarian Enchilada
Vegetarian - ';pumpkin pie';
As you have used the word 'fall' for Autumn, I can take it your American. Why dont you try some recipies from one of our American favourites Ina Garten. The barefoot contessa. We brits love her!
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