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Wednesday, March 12, 2008

Wednesday Recipe -- Vegetables

Wednesday, March 12, 2008
For the vegetarians out there among us. Here are some recipes for Ostara.

Squash Casserole

6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

House Seasoning

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups.

Serve with favorite dish as a side.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months. source

Tofu and Garlic Mashed Potatoes

INGREDIENTS

* 6 medium cloves garlic, peeled
* 3/4 cup vegetable broth
* 1/2 cup low-fat firm silken tofu (115 grams / 4 ounces)
* 2 teaspoons extra-virgin olive oil
* 675 grams / 1 1/2 pounds yukon gold potatoes (4 medium), peeled and cut into 5 centimeter chunks
* 1 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* Pinch of ground nutmeg


METHOD

In small saucepan, combine garlic and broth and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer until garlic is very tender, 15 to 20 minutes.

Transfer broth to blender or food processor. Add tofu and oil and process until mixture is smooth and creamy. Cover to keep warm.

Meanwhile, in large saucepan, combine potatoes with enough cold water to cover. Add 1 t salt and bring to a boil over medium-high heat. Reduce heat to medium, cover and cook until potatoes are tender, 10 to 15 minutes. Reserve 1/2 cup of potato cooking water; drain potatoes well.

In large bowl, mash potatoes; gently stir in warm tofu mixture and enough reserved potato water to make smooth puree. Season with remaining 1/2 teaspoon salt, pepper and nutmeg and serve. source

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