I am "putting up" winter squash. Butternut mostly. (Fifty Pounds for five dollars! Who could resist?) Anyone have recipes (vegan) for pureed frozen squash, stews, soups? breads? Other ideas? Thank You!!
Winter Squash Abundant... Ideas?
Fri, 11/20/2009 - 8:41am
#2
Re: Winter Squash Abundant... Ideas?
here is a good place to start, and you can sub out chicken broth for veggie in any soup recipe for the veganness
http://www.myrecipes.com/recipes/vegetables/squash/butternut-squash
Mon, 10/19/2009 - 9:38pm
#3
Re: Winter Squash Abundant... Ideas?
You can always add blended squash into spaghetti sauce's... and people wont even notice that it is in there.
Mon, 10/19/2009 - 7:48am
#4
Re: Winter Squash Abundant... Ideas?
Do you eat butter now that you're Vegan? I have a fabulous bread machine recipe, but I don't know what to swap out the butter and eggs with for you, and don't know if it'll rise properly w/out the eggs...
_________________________________
"How thoughtlessly we dissipate our energies. Perhaps we don't fulfill each others fantasies? So, as we stand upon the ledges of our lives with our respected similarities, it's either sadness or euphoria."
Fri, 11/20/2009 - 8:44am
#5
Re: Winter Squash Abundant... Ideas?
I don't know why, but these are supposed to work....
http://www.pioneerthinking.com/eggsub.html
Mon, 10/19/2009 - 5:10pm
#6
Re: Winter Squash Abundant... Ideas?
I don't have any squash recipes but I know just about anything that can be swapped out for vegan. For butter use Willow Run or Earth Balance Margarine. For eggs use EnerG Egg replacer. Or apple sauce. Or soy milk and a touch of vinegar. Just depends on what your using it for.
I don't normally cook (much more of a baker). There should be some good soup recipes out there. Something that has apples in it maybe?
Start here:
http://www.happycow.net/recipes.php?id=76
_________________________________
Mon, 10/19/2009 - 5:38pm
#7
Re: Winter Squash Abundant... Ideas?
for baked goods like cakes, I know plenty of egg substitutes work well, but bread rises differently, so I don't know if the egg substitutes work. Things like applesauce, or soy milk and vinegar won't, there's not enough protein to work with the yeast. You might want to tinker with it, and add a tablespoon or 2 of Gluten flour to up the protein to make up for the eggs. Lighter breads generally rise just fine w/out eggs, but heavier breads like pumpernickel or multi-grain tend to come out dense, in my experience (never tried substitutes, but I've eliminated eggs completely).
Mon, 10/19/2009 - 8:58pm
#8
Re: Winter Squash Abundant... Ideas?
The only breads I've made all are yeast risen and mostly white or whole white wheat. They all come out light and airy. Or the opposite, like Indian flat breads. Although I only helped make those. I've made some zucchini bread back in the day which is heavier but can't remember what all went into it.
Butternut Squash Puree
From Orangette, my changes in italics. butter is easy to omit
5 lb butternut squash, peeled, seeded, and cut into rough 1-inch pieces [1]
2 cups water
1 ¾ tsp salt, or to taste
1/4 cup maple syrup, or to taste [2]
3 Tbs unsalted butter, cut into dice [3]
Place the squash and the water in a large (5- or 6-quart) pot. [The water will not cover the squash.] Sprinkle 1 tsp of the salt over the squash. Place the pot over medium-high heat, cover it, and bring it to a simmer. Adjust the heat as necessary, and simmer until the squash is very tender, about 15 minutes.
Or roast the butternut squash at 400 degrees until tender. About 45 minutes. Roasting concentrate the sweetness. To roast the butternut squash, place in a single layer on a rimmed sheet pan, sprinkle with 1 tablespoon of oil and a little salt. Toss to coat evenly and roast on the middle rack until a gently pierced piece cannot be picked up with a knife or until the squash is very soft.
Using a slotted spoon, transfer the squash to a food processor and process it until smooth, adding cooking liquid as needed. I don’t add much liquid – only a little splash or two if the food processor seems to gum up. For additional flavor you can add a touch of cream or chicken stock as the puree liquid. Process the squash in batches, transferring the purée into a large bowl as you go. Stir in the maple syrup, butter, and salt – the squash should still be hot enough to melt the butter – and taste to adjust seasoning as necessary. Serve warm.
Note: This purée can – and, I say, should – be made little bit ahead and chilled in an airtight container. Reheat in the microwave or a 350-degree oven, adding a bit of water if needed.
[1] If you are not willing or able to butcher your own butternut squash, it is available already peeled for you in some grocery stores. You might find it fresh or frozen.
[2] Orangette’s recipe calls for 1/3 cup of maple syrup but I felt that was a little too much, especially since I had plans to use it in a savory application later on.
[3] This is also excellent with olive oil instead of butter.
from cookingdebauchery.com