ROASTED PUMPKIN RECIPE (SPICY WEDGES)
Perfectly roasted pumpkin: an easy, spicy baked pumpkin recipe, you can enjoy this as a vegetarian meal with yogurt dip or as a side dish for meat, poultry or fish.
Provided by Adina
Categories Side Dishes
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Cut pumpkin: Wash and dry the Hokkaido pumpkin, you don't have to peel this sort. However, if you use butternut squash or other kinds of pumpkin, you will have to peel those. Remove the seeds. Cut the pumpkin into wedges, about 1.5 cm/ 0.6 inches thick. Place them in a bowl or a casserole dish if you are baking them directly.
- Spice mixture: In a small bowl, mix the roughly chopped garlic and the spices. Add the olive oil and stir to blend. You could add more olive oil if you wish, but I don't find it necessary. Add salt and pepper to taste.
- Marinate: Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture. Leave to marinate for a while or roast immediately.
- Roast for about 25-30 minutes until the wedges are as soft as you like them. You could start checking after about 20 minutes already.
- Yogurt tahini dip: Mix Greek yogurt, tahini, za'atar, grated garlic clove and salt, pepper, and lemon juice to taste.
- Serve hot with yogurt tahini dip or as a side dish.
Nutrition Facts : ServingSize 1 /3, Calories 386 kcal, Carbohydrate 28 g, Protein 13 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 467 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 22 g
VEGAN OVEN ROASTED PUMPKIN WEDGES WITH CRANBERRY, PECAN AND CHILE PESTO
This sweet and savory pumpkin dish came to The Times from Tara Deshpande Tennebaum in 2015 when the Well blog invited readers to share their favorite vegetarian Thanksgiving recipes. Ms. Deshpande Tennebaum, who is from Mumbai, married a Minnesotan, and has come to love the holiday. She developed this recipe when they were in India for Thanksgiving one year, using red pumpkin, a native vegetable that is similar to American pumpkin.
Provided by Tara Parker-Pope
Time 2h25m
Yield Serves 10 with about 2 wedges each
Number Of Ingredients 8
Steps:
- To make the pesto: Combine cranberries, orange juice and 1/2 cup grapeseed oil in a bowl to soak while you prepare the other components. In a medium skillet, dry roast the pecans over a medium flame until fragrant, about 3 to 4 minutes. Remove to a tray and allow to cool. Gently toast the red chile flakes about 1 minute in the same skillet and remove to a small plate or bowl. Blitz the cranberries and orange juice in a small food processor. Add chile flakes, thyme and three-fourths of the pecans and process until smooth. Add the remaining pecans and pulse one or two times for a chunky consistency. Season with kosher salt to taste, and more red chile flakes if desired. Set the pesto aside or refrigerate.
- Preheat oven to 325 degrees Fahrenheit. Slice open the pumpkin and remove seeds and fibers. Slice pumpkin into 1¼-inch-thick wedges. Brush all over with 1/2 cup grapeseed oil. Sprinkle with sea salt. Place on a rimmed baking sheet and cover with foil.
- Roast covered for 90 minutes. Remove foil and increase heat to 375 degrees and cook another 20 to 30 minutes, until the edges begin to caramelize. Allow to cool slightly before serving wedges with the pesto.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 28 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 673 milligrams, Sugar 17 grams
MOROCCAN CARROT DIP
This vegan dip from America's Test Kitchen has a bright, spiced flavor that goes beautifully with pita chips. To retain the appealing, brilliant orange color, be careful not to brown the carrots when cooking them.
Provided by Tara Parker-Pope
Categories dips and spreads, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
- Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the pita wedges, smooth-side down, over 2 rimmed baking sheets. Spray the top of each chip with oil and then sprinkle with the salt.
- Bake the chips until they begin to crisp and brown lightly, 8 to 10 minutes. Flip the chips over so their smooth side is facing up and continue to bake until the chips are fully toasted, 8 to 10 minutes longer. Remove the baking sheets from the oven and let cool before serving.
- To make Garlic-Herb Pita Chips, mix 1½ teaspoons garlic powder and 2 tablespoons minced fresh thyme, basil, or oregano with the salt before sprinkling it over the chips in step 1.
- To make Chili-Spiced Pita Chips, mix 1 tablespoon chili powder (or you can substitute curry powder or smoked paprika), ½ teaspoon garlic powder, and a pinch cayenne pepper with the salt before sprinkling it over the chips in step 1.
TEMPEH AND WILD MUSHROOM FRICASSEE
If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.
Provided by Tara Parker-Pope
Categories side dish
Time 40m
Yield 6 servings (serving size: 1 cup).
Number Of Ingredients 20
Steps:
- Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
- Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie celery leaves, thyme sprigs and parsley sprig together securely with string. Add herbs, garlic and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.
- Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 579 milligrams, Sugar 5 grams
THANKSGIVING ROASTED ROOT VEGGIES
This simple recipe for roasted vegetables came to The Times from Dr. Andrew Weil, the popular alternative health physician. It's ridiculously easy, and so versatile. Choose a single vegetable or a combination of potatoes, carrots, parsnips, turnips, rutabagas, beets or sweet potatoes. Cut, then toss with olive oil and paprika or chili powder. Roast until tender and brown. Twenty minutes before they're done, toss several garlic cloves into the pan. The garlic will infuse the surrounding vegetables with flavor, and you can spread the softened cloves on bread.
Provided by Tara Parker-Pope
Categories side dish
Time 1h15m
Number Of Ingredients 6
Steps:
- Heat oven to 400.
- Put vegetables (except garlic) in a bowl. Toss with oil and sprinkle with salt, pepper, and paprika or chile.
- Spread veggies in a roasting pan. (Do not crowd the pieces; use 2 pans if necessary.) Roast, stirring every 15 minutes until tender and evenly browned, 45-50 minutes.
- Add garlic cloves during last 20 minutes. Taste and adjust seasonings.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 342 milligrams, Sugar 1 gram
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