Apple-Pumpkin Delight

Gluten-Free, Soy-Free, Nut-Free
Makes 8 servings

1 1/2 pounds sugar pumpkin, cushaw or any orange winter squash
2 pounds Granny Smith apples (about 3 or 4 large apples)
1/2 cup natural granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 teaspoon ground cloves
2 teaspoons cornstarch

1. To make the pumpkin easier to peel and cut, partially pre-bake it according to the directions on page 22. When cool enough to handle, peel the pumpkin and slice it into thin pieces about 1 X 2 inches (about 1/8 -inch thick; the size matters less than the thickness). Peel the apples and slice a little thicker than the pumpkin.

2. Preheat the oven to 400 degrees F.

3. Combine the sugar, cinnamon, nutmeg, cloves, and cornstarch in a small bowl. Oil a 2-quart casserole dish. Arrange half the pumpkin slices in the dish, and sprinkle with about 1/4 of the sugar mixture; arrange half the apple slices over the pumpkin and sprinkle with another 1/4 of the sugar mixture. Repeat the layers.

4. Cover with foil and bake for 30 minutes. Remove the foil and bake for 15 minutes longer, or until a knife inserted in the center goes through easily. Serve warm or at room temperature in individual dessert cups.

Recipe reprinted with permission from Vegan Holiday Kitchen by Nava Atlas.

Balsamic Roasted Cippoline Onions

Makes 4 servings

1 pound cippolini onions, preferably from Frieda's Inc.
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon light brown sugar
1/2 tablespoon finely chopped fresh rosemary
A couple of pinches of salt and freshly ground black pepper

1. Position a rack in the center of the oven and preheat to 350 degrees F.

2. To easily remove the onion skins, cut a small x in the bottom of each onion. Place onions in a pot of boiling water for 2 minutes. Drain and plunge in a bowl of cold water for 2 minutes. Then the skins will easily slide off with even the gentlest nudge. Scouts honor. Place onions in a large glass or ceramic baking dish.

3. In a small bowl, whisk olive oil, balsamic, brown sugar, rosemary, salt, and pepper.  Pour over onions and toss to coat. Cook 40 to 45 minutes, turning a couple of times, until the onions are browned and tender and the sauce thickens and becomes bubbly.


Recipe created by Susan Russo of Food Blogga.

Mango Jicama Salad with Lime Dressing and Pepitas

Makes 4 servings

8 ounces jicama
2 large mangoes, peeled
1 small red bell pepper, slivered
1/2 small red onion, thinly sliced
1 large jalapeno, chopped
1/2 cup freshly squeezed orange juice
2 tablespoons sugar
2 tablespoons extra-virgin olive oil
1/2 cup pumpkin seeds

1. Peel and thinly slice the jicama, then stack the slices and slice them into 1/2-inch sticks. Put them in a large bowl.

2. Slice the mango flesh across the grain and add it to the bowl, along with the bell pepper, onion, and jalapeno.

3.  In a small bowl, whisk together the lime juice, sugar, and oil. Pour the dressing over the mango mixture.

4.  In a small frying pan over high heat, dry-toast the pumpkin seeds, swirling and tossing them in the pan. When the seeds start popping and are toasted and fragrant, pour them onto a plate to cool slightly.

5. Serve the salad topped with the crunchy seeds.

Recipe reprinted with permission from Big Vegan by Robin Asbell.

Lemony Roasted Fennel and String Beans

Makes 4 servings

1 fennel bulb, cut into 8 wedges
1/2 pound string beans, trimmed
1 tablespoon olive oil
The zest of 1/2 lemon (about 1/2 teaspoon)
The juice of 1/2 lemon (about 1 teaspoon)
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
2 tablespoons chopped fresh flat-leaf parsley, divided

1. Preheat oven to 400 degrees F. Cut of fennel stalks. Cut bulb in half. Then in quarters, then in eights, for a total of 8 wedges. Place fennel and string beans in a large baking dish.

2. In a small bowl, whisk olive oil, lemon zest, lemon juice, salt, and pepper. Pour over vegetables and toss until coated. Cover tightly with tinfoil and bake for 10 minutes. Remove the tinfoil. Add 1 1/2 tablespoons parsley and toss. Cook uncovered for 15 to 20 minutes, or until vegetables are tender and a few brown spots appear.

3. Transfer vegetables to a platter or large bowl and drizzle with juices from the baking dish. Sprinkle with a little salt and freshly ground black pepper and remaining 1/2 tablespoon parsley.


Recipe created by Susan Russo of Food Blogga.