Chimichurri with Acorn Squash

This recipe, adapted from Isa Does It, Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week by Isa Chandra Moskowitz is loaded with flavor. Think about the title for a moment. The recipes are easy, delicious, vegan, and are designed for weekdays as well as weekends. Her almost 200 recipes take into consideration busy lives, stores that don't sell unusual or hard to obtain ingredients, or little desire to follow up a meal with a ton of dishes required to make a complex recipe from scratch. Isa has published many other recipe books which are staples in the vegan kitchen. She also contributed to the dessert section of Del Sroufe's Forks Over Knives companion book. 

Baked Acorn Squash


Cut an acorn squash in half. Scoop out the seeds with a grapefruit spoon. Following the naturally ridged shape of the squash, cut into moon slivers and bake in 350°F oven for about 40 minutes.

Chimichurri

2 cloves garlic peeled

½ cup pepitas (either raw or not - whatever you can find)

2 cups dried parsley

¼ cup red wine vinegar

¼ to ½ cup water

1 Tbls grapeseed oil

1 tsp salt

½ tsp crushed pepper

Chop garlic in Vitamix or by hand.

Add pepitas to the garlic and blend in Vitamix or food processor.

Add remaining ingredients and puree.


Add more water if required to make an easy to spread condiment on moon slivers of baked acorn squash.

Bhindi Masala

Bhindi Masala 

3 Tbsp coconut oil
⅓ cup buckwheat flour
1 medium onion
1 tsp salt
3 cloves garlic minced
2 Tbsp minced fresh ginger
1 can whole tomato (28oz)
2 Tbsp curry powder (recipe for homemade curry is here: http://friendsgivingvegan.blogspot.com/2013/12/homemade-curry.html)
1 cup vegetable broth
2 cups sliced okra - 10 oz
2 cans black eyed peas 15 oz, rinsed & drained 

Place oil in skillet.
Add flour and toast/brown (roux).
Add onion and salt, toast 5 minutes.
Add garlic and ginger 1 minute.
Crush tomato, add.
Add curry powder.

Serve with yogurt and rice.

Khoresh Sib o Gheysi - Persian Apple Stew with Dried Apricot

Khoresh Sib o Gheysi - Persian Apple Stew with Dried Apricot

Our friend, Hassan, has introduced us to the custom of Nowrouz. One evening, he called and asked what I had been busy with over the weekend. "Cleaning the pantry as if I was preparing for Nowrouz," was my reply. It was understood that I had undertaken a huge project of removing everything from the kitchen pantry, cleaned all usable items, and put the contents of rolled bags into proper glass jars. THAT'S how one cleans house for the Persian New Year. He has also shared Persian rose petal jam, tahdig, barbari bread, Iranian dates, ghormeh sabzi - a national dish of Iran made with fenugreek leaves - a unique flavor to my Western palate. Friends enrich our lives. 

Seeking more Persian delights, I discovered the Turmeric and Saffron blog. Hassan's

Scott (left) the German guy making Persian food for the Iranian guy.
Hassan (right) seeds pomegranate.

favorite dishes have a Northern influence near the Caspian Sea. This dish is unfamiliar to Hassan, but it has a few important ingredients that lend a Persian flavor - apricots, lime, and rose. Suggested serving is with rice and yogurt. Vegan yogurt is easy to acquire even with WholeSoy & Co. taking over production of their popular unsweetened plain resulting in empty grocery shelves. I have successfully made vegan yogurt at home. That recipe is here: http://friendsgivingvegan.blogspot.com/2013/12/making-vegan-yogurt-at-home.html

(from http://turmericsaffron.blogspot.com/2013/10/khoresh-sib-o-gheysi-persian-apple-stew.html)

5 Granny Smith (or mix of) apples, peeled, cored, sliced
1 cup dried apricots
1 large yellow onion, chopped
1 medium ripe tomato, diced
2 tablespoons all-purpose flour
3 garlic cloves, minced
2 tablespoons fresh lime juice
2 tablespoons sugar 
1 teaspoon turmeric
1 teaspoon ground cinnamon
1/2 teaspoon crushed rose petals
1/3 teaspoon crushed cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves *optional
Salt and pepper to taste
Olive oil/vegetable oil
Water


Method:

1. In a large bowl combine the apple slices and lime juice. Set aside.
2. In a large stewing pot, add 2-3 tablespoons of oil, on medium-high heat, add the chopped onions, stirring occasionally, saute until soft and golden brown. Add the turmeric powder, stir well and add the minced garlic. Saute for a couple of minutes. Don't leave the pot unattended, garlic burns quickly.
3. Add the tomatoes, crushed rose petals, cardamom, and salt and pepper to taste. Add enough hot water to cover all ingredients by 2-3 inches. Bring back to a boil for five minutes. Reduce the heat to medium, cover and simmer for 10 to 15 minutes.
4. Meanwhile, heat 2 tablespoons of oil in a large frying pan, add the apples, cinnamon, nutmeg, and cloves until apples are just golden and soften a little. Add the flour, stirring well to blend.
5. Add the apples, apricots and sugar to the stew, cover and cook for 15-20 minutes on low heat until the flavors come together. Add a little water if necessary and adjust the seasoning.

Notes:

• We left the apple peels on the apples. The peels can be, well, peely in the final dish. The green color is nice, however, and the peels lend some fiber and other goodness to the stew.
• Do not overcook the apples before adding to them to the simmering stage of the stew. The firm texture is part of the delight.
• Choose sour apples if at all possible. 
• I prefer to douse the apples in a healthy quantity of lime juice.
• Don't be afraid to add more rose petals than the 1/2 teaspoon listed in the recipe.