Vegetarian and Vegan Entrees

Sopa en Zapallo

A South American holiday classic, festively served in baked pumpkins!

• 2 large pie pumpkins or other winter squashes (kabocha, red kuri, or hubbard squashes would all work well) about 5 lbs. each
• 2 c. vegetable stock (homemade, canned, or boxed)
• 1 can pinto beans, drained and rinsed
• 1 can diced tomatoes
• 2 medium yams, peeled and chopped into bite-size pieces
• 1 onion, diced
• 1 stalk celery, diced
• 4 cloves garlic, minced
• 2 T. olive oil
• 1 tsp. dried oregano
• salt and pepper to taste
• Omnivore Option: 1-2 chorizo sausages from the Wedge meat counter, casings removed, and crumbled

1. Preheat oven to 375 degrees. Cut lid around 3-4'' in diameter out of the top of each pumpkin or squash. Remove seeds and strings. Replace lids and bake pumpkins or squashes on a heavy baking pan until just tender, about 40 minutes.
2. While pumpkins or squashes are baking, saute onions, celery, and sausage (IF using), in olive oil in a large saucepan until the onions are translucent, about 5-7 minutes.
3. Add stock, tomatoes, beans, yams, garlic, oregano, salt, and pepper to the pot. Bring to a gentle boil. Cook until yams are tender, about 15 minutes.
4. Ladle the soup into the pumpkins or squashes. Replace lids and bake for 15 more minutes.
5. Carefully transfer the pumpkins or squashes to a serving platter. When serving, make sure to get some of the pumpkin or squash flesh into each bowl along with the soup.

Makes 4-6 servings

Swedish Baked Beans with Roasted Chestnuts

These rich and creamy beans can also be made in a slow cooker instead of the oven- cook on the low setting for 8-10 hours. Walnuts or pecans are both good substitutions for chestnuts.

• 1 1/2 c. dried navy or great northern beans, soaked at least 12 hours, and drained OR 3 cans navy beans, drained and rinsed.
• 6 c. water
• 1 yellow onion, finely diced
• 1/3 c. sucanat
• 2 T. molasses
• 4 T. apple cider vinegar
• 4 T. butter, cut in pieces
• 1 tsp. dry mustard
• 1 /4 tsp. black pepper
• 2 tsp. salt
• 1 c. peeled roasted chestnuts, chopped coarsely

1. Bring beans to boil in water and skim off any foam. Lower heat to medium and cook for at least 1 hour, or until the beans are tender. Drain beans, reserving cooking liquid. This step can be done in advance! Note: you can omit this step if using canned beans.
2. Place beans, 2 c. cooking liquid, onion, sucanat, molasses, apple cider vinegar, butter, mustard, salt and pepper in a large casserole. Stir well.
3. Bake, covered, at 250 degrees for 5-7 hours. Remove cover for the last hour of cooking.
4. Garnish with roasted chestnuts before serving.

Makes 6 servings

Marinated Baked Tofu with Crimini Mushrooms, Shallots, and Wild Rice

A savory and filling main dish for your holiday table.

For the Tofu Marinade:

• 12 oz. firm tofu, cut into 1/4 inch thick slices
• 1/3 c. tamari or shoyu
• 2 T. cooking sherry or mirin
• 3 T. maple syrup
• 1 T. brown rice vinegar
• 4-6 cloves garlic, minced and smashed

For the Wild Rice:

• 1 c. wild rice
• 4 c. mushroom broth or the stock of your choice
• 4 carrots, cut into large chunks
• 4 T. fresh parsley, chopped
• Optional: 1/2 c. roasted walnuts, coarsely chopped

For the Mushrooms:

• 3/4 lb. crimini mushrooms, halved
• 1/2 lb. shallots, peeled and cut into pieces the size of garlic cloves
• olive oil
• 1 tsp. dried sage
• salt

1. Butter a large, shallow baking dish. Lay tofu slices out, overlapping if necessary.
2. Mix the marinade ingredients together in a small bowl. Pour marinade over tofu, making sure that each slice is thoroughly coated on both sides. Let it marinate for at least 30 minutes. Note: this can be done ahead of time and can marinate for up to 24 hours.
3. Bring rice to boil in the mushroom broth or stock of your choice. Add the carrots. Cover the pot, but crack the lid, and cook at a low boil for around 50 minutes. *Do not stir while cooking.
4. Preheat oven to 400 degrees F. Mix mushrooms and shallots together in a baking dish. Lightly coat with olive oil, using your hands to mix. Add sage and a few pinches of salt. Mix again, with your hands.
5. Cover the vegetables and cook for 15 minutes. Uncover them and continue roasting for another 30 minutes, stirring occasionally.
6. Pour off excess liquid from the tofu. Place it in the oven when you uncover the vegetables. Cook for 30 minutes, turning once.
7. When the rice is done, gently stir in the parsley and roasted walnuts, If using.
8. Serve vegetables over tofu slices, next to the rice.

Makes 4 servings

Copyright © 2006 Jennette Turner