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Apr 27, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘vegetarian’

Just Five: Acorn Squash with Apples and Blue Cheese

Wednesday, November 9th, 2016

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With beautiful greens, oranges and yellows (and even some blue!), this dish belongs on a holiday table. The crystallized ginger shines through with chewy, peppery-sweet pops that make this dish spectacular. Adding blue cheese to this recipe was genius, but if you dislike it, try a good tangy goat cheese or a sharp cheddar.

 

Acorn Squash with Apples and Blue Cheese
4 servings

2 acorn squashes*, halved and seeded
2 Tbsp. butter
1 to 2 Granny Smith apples, peeled, cored and chopped into ½-inch dice (about 2 cups)
¼ cup golden raisins
2 Tbsp. chopped crystallized ginger
⅓ cup crumbled blue cheese
Kosher salt

• Preheat the oven to 350 degrees.
• Place the squash cut side-down in a baking dish filled with ½ inch of water. Bake 40 minutes.
• Meanwhile, melt the butter in a saucepan over medium heat. Add the apple and saute 2 to 3 minutes. Add the raisins, ginger and ¼ cup water and bring to a simmer. Cover, remove from heat and let rest 5 minutes. Uncover and let cool.
• Remove the squash, empty the water and return the squash the baking dish cut side up.
• Stir the blue cheese into the apple mixture, then fill each squash half with about ¼ cup of the apple mixture. Sprinkle each with a pinch of salt.
• Bake 15 minutes then serve.

 

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

Just Five: Moroccan-spiced Spaghetti Squash

Thursday, October 27th, 2016

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While I love decorative gourds as much as the next person, I’m an edible gourd kind of gal. Pumpkin, delicata, acorn, butternut, pattypan… As soon as autumn hits, I’m throwing these at everything except my tablescape. Spaghetti squash is one variety I haven’t played with much. I love the idea of a squash that transforms into “noodles” when pulled apart with a fork, but then what? I’m not putting marinara on that “spaghetti.” Instead, I turned to the flavors I associate with autumn.

Cinnamon, cumin, cayenne, nutmeg and cardamom are all found in garam masala, one of my favorite spice blends. I added a little sweetness and texture from golden raisins and some protein with cooked lentils. A hit of chopped parsley or cilantro adds brightness that goes with the dried fruit and earthy squash. Save this recipe for a great Thanksgiving side or vegetarian entree.

 
Moroccan-spiced Spaghetti Squash
2 servings

1 medium spaghetti squash
2 pinches of kosher salt, plus more to taste
½ cup cooked lentils, divided
½ cup golden raisins or currants, divided
2 Tbsp. butter, divided
1 Tbsp. garam masala, divided
¼ cup chopped cilantro or parsley, divided

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Cut the spaghetti squash in half lengthwise and scoop out the seeds and membrane. Sprinkle each half with a pinch of salt and place cut-side down on the baking sheet.
• Bake 30 minutes, remove and let rest 10 minutes until cool enough to handle.
• Use a fork to scrape the flesh of the spaghetti squash into long strands, leaving the skins intact to use as a serving vessel. To each half, add ¼ cup lentils, ¼ cup raisins, 1 tablespoon butter and ½ tablespoon garam masala. Toss until the butter is melted and all ingredients are combined. Season to taste with salt, garnish with cilantro and serve.

 

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

 

Meatless Monday: Root Vegetable Chocolate Chili

Monday, September 26th, 2016

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Prepare yourself for chili season with a hint of chocolate. Root Vegetable Chocolate Chili starts with a fragrant saute of onion and bell pepper, then add garlic and smoky cumin, chili powder and red pepper flakes for bursts of flavor. This vegetarian dish gets is meaty heft from not from traditional kidney beans, but lentils and root veg like sweet potatoes and carrots. Add a can of tomatoes and let simmer, and just before serving, add your secret weapon: semisweet chocolate. Click here for the recipe here.

Meatless Monday: Quinoa Vegetable Lasagna

Monday, September 19th, 2016

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Put excess produce to good use in a meat-free Quinoa Vegetable Lasagna. Beat eggs and mix with cooked quinoa to create the base of this dish, then cover with sauted onion and earthy mushrooms, followed by sliced raw zucchini, tomato sauce and fresh greens. Cover the whole thing ricotta, mozzarella and Parmesan, then bake until the cheese is melted and slightly browned before enjoying. Click here for the recipe.

 

Meatless Monday: Tofu Tacos

Monday, September 12th, 2016

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Don’t wait for Taco Tuesday. Spice up Tofu Tacos with Spanish paprika, chipotle and cumin and saute with crunchy pumpkin seeds. Bring the best picks of the farmers market together in a pico de gallo with ripe tomatoes, colorful bell peppers and crisp onions, then blend cilantro, lime juice and more pumpkin seeds for a refreshing salsa verde. Pile it all atop grilled tortillas and start the week right. Click here for the recipe.

 

-photo by Carmen Troesser

Just Five: Simple Summer Gazpacho

Thursday, September 1st, 2016

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This recipe couldn’t be simpler. Go to a farmers market – any farmers market – and buy the following: tomatoes, cucumber, garlic and a bagel (yes, a bagel). Go home, throw this stuff in a blender and you’re pretty much done. If you can’t find a bagel, swap in whatever bread you want – about ½ cup of toasted or stale bread cubes should do it. Don’t get too hung up on measurements, either. Add a pepper for spice, chop up more cucumber, or toss in a handful of basil from your backyard. Have fun and savor all the amazing local produce you can right now.

Simple Summer Gazpacho
4 servings

1 medium cucumber, peeled, seeded and chopped
3 cups chopped tomatoes, chopped
½ everything bagel, toasted and torn into pieces
1 clove garlic, smashed
2 Tbsp. red wine vinegar, plus more to taste
1 cup water, plus more as needed
Kosher salt and freshly ground black pepper to taste
Olive oil for serving

• Put the cucumber, bagel pieces, tomatoes, garlic and vinegar into a blender and puree. With the blender running on high speed, pour in the water, plus more to achieve desired consistency.
• Season to taste with salt, pepper and vinegar. Refrigerate at least 30 minutes. Drizzle with olive oil before serving.

Meatless Monday: Zucchini Parmesan Soufflé

Monday, August 29th, 2016

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Zucchini takes an elegant turn in this Zucchini Parmesan Soufflé. Mix this grated summer squash with rich egg yolks and cheese, then gently fold in fluffy egg whites. Bake 30 to 40 minutes (no peeking!) and carefully remove this billowy, burnished meal from the oven. Click here for the recipe here.

 

 

Meatless Monday: Black Bean and Edamame Burgers

Monday, August 15th, 2016

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Frozen veggie burger patties fill the shelves at grocery stores, but like their beefy counterparts, nothing beats the homemade version. These Black Bean and Edamame Burgers get healthy dose of heat and smoke from fresh chile pepper, shredded radish, red onion and ancho chile powder. Mix it all together with cornmeal and an egg to bind, then sear to toasty perfection on the stove and top with everything from avocado to pea shoots. Click here for the recipe.

 

-photo by Carmen Troesser

Meatless Monday: Grilled Tomato and Mushroom Salad

Monday, August 8th, 2016

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Farmers markets and gardens are filled with tomatoes in every hue imaginable, from pale melon yellow to fire-engine red to mysterious purple-black. Tonight, we’re paying tribute to Purple Cherokee tomatoes. Slice and dress these beauties with basil and oregano, add a healthy dose of garlic paste and toss on the grill with oyster mushrooms, then pile on a plate. Click here for the recipe.

 

Meatless Monday: Quinoa with Apricots and Leeks

Monday, August 1st, 2016

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Juicy, golden stone fruit has invaded the farmers market, and we’re always on the hunt for new ways with peaches, plums and nectarines. Tonight, we’re firing up the grill and tossing on leeks and apricots for a savory, smoky take on these sweet summer treats. Toss them with quinoa, cucumber and bell peppers, then drizzle with olive oil and lemon for a fresh summer salad. Click here for the recipe.

 

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