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Sweet – Sour Rutabaga and Quince

This is a really delicious sweet sour meal for the autumn using seasonal food. Rutabaga and quince become ripe in the fall and might be available in many places now.

Sweet - Sour Rutabaga and Quince

Serving Size: 4

Ingredients:

  • 4-6 links vegan sausages or hot dogs
  • 2 tablespoons sunflower oil
  • 1 large onion, chopped
  • 1 inch piece of fresh ginger, peeled and grated
  • dash cinnamon
  • 2 teaspoons coriander powder
  • 1 large rutabaga, peeled and thinly sliced
  • 1-2 large carrots, peeled and sliced
  • 2 quinces, peeled, cored and cut into slices
  • 2 splashes of white wine
  • 1 tablespoon agave
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  • chopped parsley as an optional garnish

Directions:

  1. Peel the rutabaga and slice in very thin slices.
  2. Steam the rutabaga al dente.
  3. Peel and core the quinces.
  4. Slice or cut the quinces into chunks and place in a sauce pan.
  5. Cover with water and add 2 tablespoons sugar or agave.
  6. Bring the quinces to a boil, then turn down to a simmer. When the quinces are soft, remove from the heat and allow to cool, in the syrup.
  7. Peel and slice the carrots.
  8. Chop the onion.
  9. Heat the oil in a large frying pan
  10. Add the carrot slices and begin to sauté.
  11. As the carrots become soft, add the onions.
  12. Add the grated ginger, cinnamon and coriander powder.
  13. Cut the vegan sausage or hot dogs in 1/2-1 inch chunks and add to the cooking carrots
  14. Add the steamed rutabaga and cook stirring from time to time.
  15. As the pan becomes dry add a splash of white wine or optionally some vegetable broth.
  16. When the rutabaga and carrots are soft, use a slotted spoon to remove the quince and add to the rutabaga mixture.
  17. Add the balsamic vinegar and a bit of the quince syrup.
  18. We served the vegetables over a bed of Spätzle. Also any kind of noodle, rice or even potatoes would be fine.
  19. We garnished the meal with a few chopped parsley leaves.
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Thai Pumpkin Coconut Soup

This was a delicious soup we enjoyed over the weekend.

Red kuri squash

Serving Size: 4

Ingredients:

  • 1 lb. pumpkin (red kuri squash or butternut squash are fine), cleaned and cut into pieces
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 piece fresh ginger (about 1″), peeled and grated
  • 1 red bell pepper, de-seeded and chopped
  • 2 tablespoons sunflower oil for cooking
  • 1 tablespoon Vegan Thai curry paste
  • 1 – 1½ cups coconut milk
  • 2-3 cups vegetable bouillon
  • splash of Tabasco or cayenne pepper
  • ½ lime, juiced
  • salt and pepper to taste
  • chopped Thai basil, mint leaves, pumpkin seeds and or a few red bell pepper pieces as garnish

Thai Curry Pumpkin Soup

Directions:

  1. Clean and de-seed the pumpkin or squash.
  2. Cut the pumpkin into small cubes.
  3. De-seed and cut the red bell pepper.
  4. Chip the onion
  5. Mince the garlic.
  6. Peel the ginger and grate
  7. Heat the oil in a large soup pot.
  8. Add the red bell pepper pieces.
  9. Add the onion and pumpkin and begin to sauté.
  10. Add 2 cups of the vegetable bouillon, ginger and garlic and cook until the pumpkin is soft.
  11. Remove 1/2 of the vegetables and place in a bowl.
  12. Puree the rest of the soup mixture to a smooth creamy mixture.
  13. Return the soup to the pot.
  14. Add the coconut milk and the cooked vegetables.
  15. Add the vegan Thai curry paste and the lime juice.
  16. Add a dash of Tabasco or cayenne pepper.
  17. If the soup is too thick, add the 3rd cup of vegetable bouillon.
  18. Season to taste with salt and pepper
  19. We garnisheed the soup with pumpkin seeds and chopped mint leaves. It would be nice also with a few pieces of red bell pepper and maybe some Thai basil or coriander.

Notes:

It would also be nice with some corn added as well.

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