The Meatless Gourmet – Favorite Recipes From Around the World

Fresh Ingredients
1 cup chopped onions
½ cup chopped celery
3 cloves garlic, minced
1 small butternut squash – peeled, seeded, and cubed
chopped cilantro for garnish

PantryFare
1 cup yellow split peas
1 – 16 oz can diced tomatoes, undrained

Spices and Oils
2 tsp vegetable oil
1 T curry powder
2 bay leaves
¼ tsp pepper
salt to taste

Heat the oil in a large pan over medium heat. Add the onion, celery, and garlic. Sprinkle with curry powder and 1 T water. Cook, stirring frequently, 5 minutes. Add ¼ cup water little by little to keep the onion from sticking.

Add 5-¼ cups of water and the remaining ingredients except salt and cilantro. Simmer 45 minutes until squash and peas are tender. Salt to taste and discard the bay leaves. Serve hot and garnish with cilantro.

Fresh Ingredients
4-6 cups romaine lettuce, cut into 1” strips
½ pomegranate, seeds
1 butternut squash, peeled and cut into 1” cubes
¼ cup feta cheese
½ grapefruit, juiced
½ lime, juiced
2 green onions, finely chopped

PantryFare
1/3 cup walnuts, toasted and chopped

Spices and Oils
1 Tbsp canola oil
1 tsp cumin
2 Tbsp olive oil
1 Tbsp apple cider vinegar
¼ tsp salt
1/8 tsp pepper
1 tsp honey

Warm a small nonstick skillet over medium-high heat. Add the walnuts and toast.

Add the cubed squash to a large bowl and toss with the canola oil. Sprinkle and toss with cumin. Place on a foil-lined cookie sheet and roast for 30 minutes at 450 degrees, until golden.

In small bowl combine the grapefruit and lime juice, honey, olive oil, vinegar, onions, salt and pepper. Whisk and let stand to enhance the flavors.

In a large bowl, add the romaine, pomegranate, and nuts. Add the dressing, toss, sprinkle with feta, and add the roasted squash.

Adapted from: danispies.com Butternut squash and pomegranate salad

1 Butternut Squash
1 Tablespoon Canola oil

1/2 tsp ground cumin
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground cayenne
1/2 tsp salt

Peel, seed and cube squash into 1 inch pieces. Toss with oil. Mix up the spices and sprinkle over the squash. Line a cookie sheet with aluminum foil and spread the squash pieces over the pan. Bake at 475 degrees, turning once, until golden, approximately 25 minutes.

1 – Butternut Squash, peeled and cubed in 1 inch pieces
1 Cup chopped onion
1 Tablespoon Olive Oil

2- 15 oz cans white beans
2 Tablespoons orange juice
1 tsp sherry vinegar

Cook onion 3 to 4 minutes in oil heated in large pot at medium high. Add squash, spices and broth and simmer 20 minutes, until squash is tender. Add beans, juice and vinegar to broth. Once heated, transfer to your blender in batches and puree. Salt and pepper to taste.

Fresh Ingredients
1 butternut squash, peeled and cut into 1” pieces
1 pound chard, trimmed and shredded
2 cups chopped onion
¼ cup grated Parmesan cheese

Pantry Fare
8 oz bowtie pasta
2 – 15 oz cans white beans, drained and rinsed

Spices and Oils
2 T olive oil
½ tsp cumin
½ tsp salt
3 T lemon juice

Toss the cubed squash with the salt, cumin, and olive oil.

Roast the squash at 475 degrees approximately 25 minutes. (Use cooking spray on your baking sheet!)

Heat 1 tablespoon olive oil in skillet and cook 2 cups chopped onions until soft and slightly browned.

Meanwhile cook 8 oz bow tie pasta in plenty of lightly salted water. Just before it has finished cooking add the chard and canned beans.

Drain the pasta mixture and toss with lemon juice, Parmesan cheese, and the cooked onions.

Makes 6 servings.

• Salt and pepper
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin

• 2 T chopped cilantro (or epazote if you can find it)
• 1/2 C no-fat sour cream

3 C Red Chili Sauce (enchilada sauce)