Monday, October 22, 2012

Pumpkin Lentil Stew with Fennel and Swiss Chard

With my last piece of Long Island Cheese Pumpkin, I decided to make a hearty stew. I used curry spices to complement the veggies in this dish. It was really delicious, very satisfying and extremely flavorful. 


What I did with my greens was chop up one bunch of fennel, swiss chard and collard greens, then mixed them together in a big bowl. For this stew, I used 3 cups of my greens mixture, and saved the rest of it for another time.



I had some leftover Cilantro Cream Sauce that I had made for my Pumpkin Soup, so I drizzled some on top of my curry... Do it.


Until next year pumpkin! It's been real.

Pumpkin Lentil Stew with Fennel and Chard
by Sarah Farsh October 20th, 2012
  • 1/4 Long Island Cheese Pumpkin (about 2 cups) or butter nut squash. Seeded, cubed, cooked and peeled.
  • 1 yellow onion, diced
  • 3 cups mixed greens (fennel, chard and collard greens), finely chopped
  • 1 medium can crushed tomatoes
  • 1 1/2 cup red lentils
  • juice of 1 lime
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1 pinch cinnamon
  • 2 tbsp honey
  • 1 tsp chili flakes
  • salt and pepper to taste
  • 2 cups veggie stock or water
In a large pot, dry saute onions - adding small amounts of water when needed. Add in mixed greens and all spices, stir well. Cook for about 10min until greens wilt down a bit. Add in crushed tomatoes, honey, pumpkin (or squash), lime, lentils and 2 cups water (or veggie stock). Stir well and cook with lid on for 25min, stirring occasionally. Serve with brown rice or on its own.

Sunday, October 21, 2012

Pumpkin, Corn and Lemongrass Soup with Cilantro Cream

For my 3rd piece of Long Island Cheese Pumpkin, I wanted to make a pumpkin soup. I literally woke up the other morning thinking it would be neat to add some corn into the pumpkin soup - yea, I think about food far too often. I then came across this recipe for Pumpkin, Corn and Lemongrass Soup on Epicurious.com. I LOVED the idea of adding lemongrass... so I tried it.


Not too short after, I came across another recipe that sparked my intrest - Cilantro Cream from my new roots blog. BOY was that an incredible combo with the pumpkin lemongrass soup... Match made in soup heaven. I think this may be my favorite soup I've ever made.


Pumpkin, Corn and Lemongrass Soup
Adapted by Sarah Farsh from epicurious.com
  • 1/4 Long Island Cheese Pumpkin (or butternut squash, about 3 cups), cooked, seeded and peeled.
  • 1 fresh lemongrass stalk, root end trimmed and 2 outer layers discarded
  • 1 cup fresh or frozen organic corn kernels
  • 1 tsp garlic powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 2 tsp honey
  • 1 tsp fresh cracked pepper
  • salt to taste
  • 3 cups water
In a VitaMix or high powered blender, blend all ingredients together until very smooth. Strain soup before serving. Top with Cilantro Creme Sauce.

Saturday, October 20, 2012

Vegan Pumpkin Mousse Pie - Pumpkin Fest Continued.

The next thing I made with my Local Long Island Pumpkin was a creamy pumpkin pie, of course.



Vegan Pumpkin Mouse Pie
  • 1/4 of a long island cheese pumpkin, or sugar pumpkin - about 2 cups. Cooked, seeded and peeled.
  • 1 10oz package firm tofu
  • 1/2 cup pure maple syrup
  • 1 vanilla bean, insides scraped
  • 3 tsp pumpkin pie spice
  • Wholly Awesome Pie Crust; or you can make your own of course.
If using pre-made pie crust, bake in oven at 350 for 15min. Take out and let cool. In a VitaMix or high powered blender, blend together pumpkin, tofu, maple syrup, vanilla and pumpkin pie spice. Poor pumpkin mouse into pie crust, and refrigerate for a couple hours.

Pumpkin Fest

It's that time of the year, for pumpkin flavored everything. 


And I'm a proud supporter. 
I got a very special treat from my CSA this week, a Local Long Island Cheese Pumpkin


What's that you say!? Don't worry, there's no actual cheese inside. It's just a beautiful looking pumpkin that resembles a wheel of cheese. It's a perfect pumpkin for pies and for baking with.
The flavor and consistency is pretty similar to a butternut squash - with a sweeter, more pumpkiny flavor. Like other variations of pumpkins and squashes, these are nutrient rich and high in
beta carotene.


I have to say that I was really excited to receive this pumpkin. It's hard to come by, and is only around for a short season. My pumpkin was so big that I divided it into 4 pie shape slices - giving me an opportunity to create 4 completely different dishes. I plan on exploring with different spices and cooking techniques to really get to enjoy all this pumpkin has to offer.

With my first piece, I decided to make a simple vegetable medley roast.


Roasted Pumpkin and Seasonal Vegetable Medley
  • 1/4 of a Long Island Cheese Pumpkin, peeled, seeded and cubed. You may use a butternut squash if you can't get your hands on one of these pumpkins.
  • 1 bell pepper - any color, cut into 2 inch pieces
  • 1 onion, quartered
  • 1 cup fennel, finely chopped
  • 1/2 head broccoli, floret
  • 1 cup baby kale
  • 2 small yellow potatoes, cubed
  • 1 tsp chili flakes
  • salt and pepper to taste
Preheat oven to 475. In a large mixing bowl, combine all ingredients together. You can add a teaspoon of good olive oil if you are not worried about the fat. Transfer the vegetable mixture into an oven safe pan or cast iron. Cook for 45min and give the veggies a quick stir. Cook for an additional 20min or until pumpkin/squash is soft to the touch of a fork. If you're a meat eater, this medley goes great with some slices of sausage mixed in. You could use tofu sausage if you'd like to give it a try!

More pumpkin recipes to come... 

Monday, October 15, 2012

Curried Chickpeas, Cauliflower and Potato

I went upstate this weekend to visit my Aunt, Uncle and their new born baby - Milo :) The last night I was there, Payam and I whipped up dinner. We just used whatever veggies we already had in the kitchen, which turned out to be perfect curry ingredients.






I love how this meal looks like autumn,

 and how it matches the colors on all the leaves that were around us.

Curried Chickpeas, Cauliflower and Potato
by Payam and Sarah October 14, 2012

  • 1 head cauliflower, diced
  • 5 potatoes, diced
  • 1 large onion, diced
  • 4 carrots, diced
  • 1 tomato, diced
  • 1 can unsalted chickpeas, drained
  • splash red wine
  • 1 tsp cumin seeds
  • 2 tsp garam masala
  • 1 tsp cardamom 
  • salt and pepper to taste
In a large pan, dry saute onions. add carrots, cauliflower, spices and potatoes, mix well and let cook covered for 15min. Add tomatoes, chickpeas, wine and let cook for additional 15min. Serve with brown rice. 

Wednesday, October 10, 2012

Kale, White Bean and Butternut Squash Stew

Ah... Autumn. It's such a beautiful time of year, with plenty of colorful harvest. I've been receiving things like hearty squashes, cheese pumpkins, potatoes and kale from my local, organic CSA
I decided to take my share of vegetables this week, and marry them together into a comforting stew. 




Kale, White Bean and Butternut Squash Stew
by Sarah Farsh October 10, 2012
  • 1 butternut squash - peeled, seeded and cubed
  • 1 sweet onion, diced
  • 5 garlic cloves, minced
  • 5 mini yellow potatoes, cut in halves
  • 2 heaping cups baby kale
  • 3 cups fresh spinach
  • 3 chunks parmesan cheese rinds (optional - you can get this at Whole Foods Market or a specialty cheese shop)
  • 32 oz. vegetable stock, I use More Than Gourmet stocks.
  • 1 bay leaf
  • 2 tsp herbes de provence
  • 2 cans unsalted, organic white cannellini beans - with their water
  • 2 cups water
In a large soup pot, dry saute onions and garlic, adding splashes of veggie stock when needed. Saute until tender, about 10 minutes. Add squash, potatoes and the optional parmesan rinds; stir well with onion mixture and cook for about 7 minutes. 

Mix in kale, spinach, veggie stock, bay leaf, herb de provence, salt and pepper to taste. Cover and stir occasionally for about 10 minutes. Add in 2 cans of beans, along with their juice. Stir well, and cook until stew comes to a boil. Fish out the parmesan rinds and bay leaf to discard. Ladle stew into bowls and serve with a good glass of red wine :)

PS, I want to go apple picking.. who's coming with me!?