Good use of leftovers here. Had brown rice, marinated tofu, and roasted butternut squash in the freezer, so just had to chop up some ginger, garlic and shallots. Had this dish on the dinner table in under 20 minutes. YUM! This rice dish freezes well after you put it together too-add some more veg broth and coconut milk, maybe a little curry powder and you have soup. So many possibilities.
- 1 c brown basmati rice (I used pink rice)
- 2 c water
- pinch of salt
- 2 lbs butternut squash
- 2 tsp sesame oil
- 1 c sliced shallot
- 1 tbl minced fresh ginger
- 3 cloves of garlic
- 1 tsp lime zest
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 3/4 c light coconut milk
- 1/4-1/2 c veg broth (I just used water)
- 1 tbl freshly squeezed lime juice
- Cook rice (add rice, water and pinch of salt)-I pulled this pre-made from the freezer
- Preheat oven to 400, bake squash for about 45 minutes-you could microwave this too if you are in a big hurry
- When squash is cool to handle, preheat a large skillet over med-high heat. Sauté shallot in the oil for about 7 minutes. Add ginger, garlic, lime zest, red pepper flakes and salt, saute for 2 minutes, turn heat to low
- Scoop the flesh out of the squash into the pan, add the coconut milk. Mash into a creamy consistency. Add rice and stir well. Add 1/4 c veg broth (or water) and mix well. You can add up to another 1/4 c of brother to get a creamier consistency if you want. Add lime juice, salt if needed and enjoy!
Recipe courtesy of Appetite for Reduction, my most used and abused vegan cookbook. Go get it.
Posted in BBQ, Dinner, Fridge Finds, Less is more, Meat Substitutes, Quick Cooking, Recipes, Vegan, Vegetarian
Tagged butternut squash, coconut milk, comfort food, fall foods, holiday, side dish, vegan rice, vegan side dish, vegan thanksgiving
Semester is finally coming to a close. My grading is nearly finished and it’s time to get some good food up here for the month of December! This is a wonderful dish perfect for those potlucks where you can’t take another helping of green bean casserole made from gray, canned, green beans (not that those little crispy onion things aren’t delicious, but come on!). This will spice things up. This modified recipe is courtesy of Vegetarian Times’ reader recipe contest of 2011 and is featured on the cover of the December 2011 issue. This recipe made enough for me to make a 9×9 pan for dinner, then freeze a fully made 8 1/2 x 11 pan for later when we have company.
- 1 15-oz. can tomato sauce
- 1 3/4 cups low-sodium vegetable broth
- 1 tsp ancho chile powder
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp chipotle chile powder
- 1 T extra virgin olive oil
- 1 small onion, diced (1 cup)
- 1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
- 1 15-oz. can diced tomatoes, drained
- 1 16-oz. jar prepared medium salsa
- 2 cloves garlic, minced (2 tsp.)
- 1 chipotle chile in adobo sauce, drained and minced
- 1 15-oz. can black beans, rinsed and drained
- extra virgin olive oil, for brushing baking dish
- 16 6-inch corn tortillas, warmed
- 2 limes, cut into wedges, for garnish
- 1 avocado, sliced, for garnish
- 1/2 cup faux sour cream, for garnish
- Cilantro sprigs, for garnish, optional
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Remove from heat.
To assemble Enchiladas: Preheat oven to 350°F. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining sauce. Bake 15 minutes. Let sit 10 minutes before serving. Garnish with lime wedges, avocado slices, faux sour cream, and cilantro sprigs, if using.