Archive for the ‘fruit’ Category

Butternut Squash and Kidney Beans

This was something that I just threw together, using some of my bumper crop of butternut squash.  It was very tasty, so I wanted to post the recipe.  No picture, because, quite frankly, it wasn’t very nice to look at!

  • 1 butternut squash, peeled, cut into cubes, and roasted in the oven
  • 1 tablespoon of peanut oil
  • 1 teaspoon of curry powder
  • 2 tablespoons of raisins
  • 1 15-oz. can of kidney beans, and a little bit of the liquid in the can

Heat the peanut oil in a pan over medium heat.  Add the curry powder and the raisins and cook for a couple minutes.  Add the butternut squash and the kidney beans and cook for about 5 minutes.  Makes two servings.

Advertisements

Banana Ice Cream


This is banana ice cream (or banana “ice cream”, as sister insists). It’s made by running frozen bananas through a food processor. So simple, and so yummy! It really feels and tastes a lot like soft-serve ice cream, especially if you add some silken tofu to it (trust me on this). I tried plain banana ice cream, banana and peanut butter ice cream, and banana and peanut butter and silken tofu ice cream, all of which were delicious. The ice cream in the above picture was made out of one-and-a-half frozen bananas, 1 tablespoon of silken tofu, and 1 tablespoon of peanut butter.

Peanut Butter and Carob Bars

This is a variation on the peanut butter bars I posted about earlier. In this recipe half a cup of dried apricots and half a cup of carob chips are used in place of the one cup of raisins in the other recipe. If you don’t have or like carob you could use chocolate chips instead.

1 cup of peanut butter
3/4 cup of agave nectar
2/3 cup of rolled oats
2/3 cup of pumpkin seeds
2/3 cup of sunflower seeds
1/2 cup dried apricots, chopped
1/2 cup carob chips

Heat the peanut butter and agave nectar in a pot over low heat until they run together. Stir in the oats, then the pumpkin seeds, then the sunflower seeds, then the dried apricots, and then the carob chips. Remove from heat and transfer to a flat pan – the one I use is, I think, 9 inches by 13 inches. Spread the peanut butter mixture evenly over the pan. Put the pan in the refrigerator and let the mixture set for at least an hour. Remove the pan from the refrigerator and cut the peanut butter mixture into bars. Store the bars in the refrigerator until they are all eaten.

Tagine

This is a tagine that I made yesterday. A tagine is a kind of North African stew that traditionally has meat, vegetables, and fruit in it, and is seasoned primarily with cinnamon and turmeric. I of course made a vegan tagine without any meat in it. What I did put in it was: butternut squash, sweet potatoes, carrots, parsnips, chickpeas, tomatoes, raisins, and dried Turkish apricots. I served it over couscous, as is traditional with tagines. It was very good – perhaps the best tagine I have made yet.

By the way, the butternut squash and the tomatoes I used are homegrown and were harvested last fall. The tomatoes were stewed and frozen and the butternut squash has been stored whole and at room temperature.

Peanut Butter Bars

These are sooo delicious. I just made a double batch of them for a retirement party for a beloved co-worker. (Good luck, Sharon!) They are adapted from this recipe.

1 cup of peanut butter
3/4 cup of agave nectar
2/3 cup of rolled oats
2/3 cup of pumpkin seeds
2/3 cup of sunflower seeds
1 cup of raisins

Heat the peanut butter and agave nectar in a pot over low heat until they run together. Stir in the oats, then the pumpkin seeds, then the sunflower seeds, and then the raisins. Remove from heat and transfer to a flat pan – the one I use is, I think, 9 inches by 13 inches. Spread the peanut butter mixture evenly over the pan. Put the pan in the refrigerator and let the mixture set for at least an hour. Remove the pan from the refrigerator and cut the peanut butter mixture into bars. Store the bars in the refrigerator until they are all eaten.

Voila! Yummy peanut buttery goodness.

%d bloggers like this: