What makes them so extra special is their limited availability. Chestnuts grown in the U.S. are available only from October through January, though some growers sell out earlier.

Asian markets that import fresh chestnuts from China and other Asian regions have them available throughout the spring.

For instructions on cooking and peeling chestnuts, see these earlier post at:

Cooking and Peeling Chestnuts

Peeling and Cooking Chestnuts Step-by-Step

Here are some handy, time-saving chestnut measurements:

One pound of fresh chestnuts in the shell will make about 2 1/2 cups peeled cooked chestnuts.

SEE ONLINE CHESTNUT RESOURCES BELOW.

Following are some delectable chestnut recipes for the festive holidays ahead. The recipes are from my new cookbook Vegan for the Holidays. The last recipe. Fresh Chestnut Soup, is from my first cookbook, The Nut Gourmet.

GARLICKY CHESTNUT BUTTER

With the addition of a bit of kitchen sorcery and a whirl in the food processor, naturally sweet and starchy chestnuts become transformed into an irresistible creamy spread that stands out on any variety of bread, bagel, or cracker. Consider this buttery spread as a tasty accompaniment to any savory dish, and use as you would a relish or a spread on your favorite bread or rolls.

Yield: about 1 1/4 cups

1/3 cup chopped onion
2 cloves garlic, coarsely chopped
1/4 teaspoon dried thyme
1/2 cup water, divided
1 1/4 cups cooked and peeled coarsely chopped chestnuts
1/4 teaspoon salt
1 sprig parsley, for garnish

1. Cook and stir the onion, garlic, thyme, and 1/4 cup of the water in a medium skillet over medium-high heat for 3 to 4 minutes, or until the onion has softened. Add 1 or more tablespoons of water as needed to prevent burning.
2. Transfer the mixture to a food processor. Add the chestnuts, salt, and the remaining 1/4 cup of water. Process for 1 or 2 minutes, or until smooth and creamy, stopping occasionally to scrape down the work bowl. Transfer to a serving bowl. Garnish with the parsley if desired.

*******************************

CHESTNUT-SMOTHERED BRUSSELS SPROUTS

Brussels sprouts and chestnuts may seem like the ultimate cliché of trendy holiday foods, but not so this tasty version that turns Brussels sprouts haters into devoted converts. The plan-ahead host may want to blanch the Brussels sprouts the day before for convenience.

Yield: 12 servings

1 pound Brussels sprouts, cut into quarters lengthwise
2 cups diced onions
2 cups diced fresh tomatoes
1 cup diced red bell peppers
2 tablespoons extra-virgin olive oil
24 cooked and peeled chestnuts, diced, or 1 cup chopped nuts
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6 pimiento-stuffed green olives, minced
Salt
Freshly ground pepper
1 green onion, sliced, for garnish

1. Combine the Brussels sprouts, onions, tomatoes, bell peppers, and olive oil in a large, deep skillet. Cook and stir for 4 to 5 minutes over high heat, or until the onions are very soft and the tomatoes begin to break down. Add 1 or more tablespoons of water as needed to prevent burning.
2. Add the chestnuts, garlic powder, onion powder, and olives. Season with salt and pepper. Cook another 1 to 2 minutes to heat through. Spoon into a serving bowl or platter and garnish with the green onion if desired.

*******************************

UPBEET CHESTNUTTY POTATO SALAD

What makes this salad a delightful departure from standard potato salad is the medley of sweet yams, sweet chestnuts, and sweet beets laced with a tart touch of lemon juice and vinegar. For convenience, purchase the jarred or vacuum-packed cooked, peeled chestnuts. If you’re not a fan of chestnuts, you can eliminate them or substitute with one cup of lightly steamed sliced carrots and still enjoy this delicious salad.

Yield: 6 servings

4 medium white or red Rose potatoes, peeled and cut into bite-sized chunks
2 large sweet potatoes or yams, peeled and cut into bite-sized chunks
2 large beets, peeled and cut into bite-sized chunks

1 cup cooked and peeled chestnuts, quartered, or lightly steamed sliced carrots
4 green onions, sliced
3 tablespoons extra virgin olive oil
3 tablespoons seasoned rice vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
Freshly ground pepper

Fresh sprigs herbs for garnish

1. Put the potatoes, yams, and beets in separate saucepans and add enough water to cover them. Cover and bring to a boil over high heat. Decrease the heat to medium-high and cook until the potatoes and beets are just tender when pierced with a fork. The potatoes will cook in about 5 to 7 minutes. The beets will take about 25 to 35 minutes.
2. Use a slotted spoon to transfer the potatoes to a large bowl. Line a plate with three layers of paper towels and transfer the beets to the plate. Use extra paper towels to pat the beets dry.
3. Add the beets, chestnuts, green onions, oil, vinegar, lemon juice, salt, and pepper to the potatoes and toss well. Transfer the salad to an attractive serving dish and garnish with a few sprigs of herbs, if desired.

********************************

WILD RICE AND CHESTNUT PILAF

Chestnuts are the definitive sweet infusion that makes this earthy pilaf so special, while exotic spices help transform it into a vibrant side dish.

Yield: 4 to 6 servings

3 1/4 cups water
1 cup wild rice
1 3/4 teaspoons salt
1 large red onion, coarsely chopped
2 tomatoes, chopped
1/4 to 3/4 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon garam masala
3/4 cup chopped cooked and peeled chestnuts, or coarsely chopped raw or roasted
walnuts
1 green onion, sliced, for garnish
1 tablespoon minced fresh parsley, for garnish

1. Combine 3 cups of the water, wild rice, and 1 teaspoon of the salt in a 4-quart saucepan. Cover and bring to a boil over high heat. Decrease the heat to medium and simmer for 45 to 55 minutes, or until the rice is tender and most of the water is absorbed.
2. Meanwhile, combine the onion, tomatoes, the remaining 1/4 cup water, curry powder to taste, the remaining 1/4 teaspoon salt, cinnamon, and garam masala in a large, deep skillet. Cook and stir over high heat for 5 to 8 minutes, or until the onion and tomatoes are softened. Add 1 or more tablespoons of water as needed to prevent burning.
3. Drain any excess liquid from the rice and add the rice and chestnuts to the tomato mixture. Mix well to distribute the ingredients evenly. Spoon the pilaf into a serving bowl and garnish with the green onion and parsley if desired.

********************************

SAVORY CHESTNUT AND FRUIT STUFFING

This sumptuous stuffing, replete with chestnuts, is so fruity and ravishing, it makes a delicious meal by itself. Enjoy it as a side dish or use it to stuff acorn, butternut, or delicata squash.

Yield: 12 to 15 hearty servings

2 cups water
2/3 cup pearl barley
1 1/2 teaspoons salt

8 cups whole wheat bread cubes
2 1/2 cups vegetable broth

3 large sweet onions, chopped
3 stalks celery, chopped

2 large apples, cored and chopped
1 1/4 cups chopped cooked and peeled chestnuts, or pecans, or walnuts
1 cup golden raisins
3/4 cup sweetened dried cranberries
3/4 cup chopped dried apricots (preferably Turkish)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground pepper

2 tablespoons white miso

Garnishes
1/4 bunch parsley
3 tangerine wedges or Fuyu persimmon slices
3 fresh cranberries

1. Preheat the oven to 350 degrees F.

2. Combine the water, barley, and 3/4 teaspoon of the salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Decrease the heat to low and simmer for 50 to 60 minutes, or until the barley is tender and all the water is absorbed.

3. Meanwhile, place the bread cubes on a 17 1/2 x 12 1/2-inch rimmed baking sheet. Bake for 10 to 12 minutes, or until dry. Transfer the bread cubes to an extra-large bowl.

4. Add the vegetable broth to the bread cubes and mix vigorously with a wooden spoon until the bread cubes are broken down into a coarse meal. Set aside.

5. Combine the onion and celery in a large, deep skillet and add 2 or 3 tablespoons of water. Cook and stir for 10 to 12 minutes, or until the onions are very soft and translucent. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Transfer the onion mixture to the bowl with the bread cubes.

6. Add the apples, chestnuts, raisins, cranberries, apricots, cinnamon, nutmeg, pepper, and the remaining 3/4 teaspoon salt and mix well.

7. Thin the miso with about 3 tablespoons of water, add it to the stuffing mixture and combine well to distribute it evenly. Adjust the seasonings.

8. Spoon the stuffing into a 13 x 9-inch baking pan, cover with aluminum foil and bake for 35 minutes. Remove the foil and bake another 15 to 20 minutes, or until a light crust forms on the top.

9. To serve, garnish one corner of the pan with parsley and artfully nestle the tangerine wedges and cranberries into the parsley if desired.

***************************

FRESH CHESTNUT SOUP

While this unique, tantalizing soup is cooking, it sends waves of beckoning aromas so irresistible it just may become a holiday tradition at your house. For the best flavor, prepare the soup a day ahead, giving it plenty of time for the seasonings to fully develop. To reheat the soup, warm it gently over medium heat and stir frequently to avoid burning.

Yield: 6 to 8 servings

3 1/4 cups water
2 large carrots, peeled and chopped
1 large onion, chopped
2 celery stalks, diced
1/2 serrano or jalapeno chile, minced

2 quarts unsweetened soymilk
2 tablespoons plus 1 teaspoon nutritional yeast flakes
2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon ground nutmeg
1/4 teaspoon dried tarragon

3 tablespoons cornstarch

1 1/4 pounds fresh chestnuts in the shall, cooked and peeled or 1 (15-ounce) jar cooked
chestnuts

2 tablespoons chopped fresh chives

1. Combine 1 1/2 cups of the water with the carrots, onion, celery, and chile in a large deep skillet. Cook and stir over high heat for about 5 minutes, or until soft. Set aside.

2. Combine the soymilk, nutritional yeast, salt, nutmeg, and tarragon in a large stockpot and bring to a simmer over medium high heat.

3. Combine 1/4 cup of the water with the cornstarch in a small cup or bowl and stir to make a thin paste. Add to the simmering soymilk and stir for 1 minute until it is well dissolved and the soup is slightly thickened. Remove from the heat.

4. Combine three-quarters of the cooked vegetable mixture, three-quarters of the prepared chestnuts, and the remaining 1 1/2 cups water in the food processor and process until smooth. Add to the soup along with the remaining cooked vegetables.

5. Chop the remaining chestnuts and add them to the soup. Heat gently to warm through and blend the flavors. Garnish each bowl with a sprinkling of the chives and serve.

***************************

Chestnut Resources

Allen Creek Farm Chestnuts

Correia Chestnut Farm

Empire Chestnut Company

Girolami Farms Chestnuts

It’s ironic that I have a neighbor who doesn’t like the fruit but has a beautiful and very prolific pomegranate tree in his yard. Luckily, he knows I adore them and is happy to see the pomegranates leave his care for a better home.

I put them right to work and they’ve magically turned up in four of the recipes in my new cookbook, Vegan for theHolidays that features so many foods that are special to the holiday season from Thanksgiving to New Year’s Day.

In the recipe below, the “magical fruit” meets up with other bold flavors and delivers a lively autumn salad that works perfectly as a side dish on the holiday table.

POMEGRANATE-APPLE SALAD WITH GINGER AND MINT

Yield: 6 servings

1 large pomegranate
2 sweet, crisp apples, unpeeled, chopped
8 ounces edamame, cooked and shelled
1 navel orange, peeled and chopped
3 tablespoons maple syrup
2 tablespoons freshly squeezed lemon juice
2 tablespoon pomegranate molasses
1 tablespoon balsamic vinegar
2 to 3 heaping teaspoons minced peeled fresh ginger
3/4 teaspoon salt
1 to 2 tablespoons minced fresh mint leaves

1. Cut the pomegranate into quarters. Carefully remove the seeds with your fingers. Put the seeds in a large bowl.

2. Add the apples, edamame, orange, maple syrup, lemon juice, pomegranate molasses, balsamic vinegar, ginger, and salt and toss well to distribute the ingredients evenly.

3. Add half the mint leaves and mix well. Garnish the top of the salad with the remaining mint leaves. Serve immediately or refrigerate. Serve the salad within 2 hours.

And if the Queen wants to step into the kitchen for a taste, I will welcome her with a curtsy and hand her my one and only silver spoon.

Of course, I know that’s not likely to happen, but it was a fun thought to imagine what I might do if a royal figure dropped in while I was cooking up something so tasty it would evoke an enthusiastic response. More likely is that it’s just a great idea to have a flavorful pot of soup on hand during the busy holiday season that’s just ahead. We’re often so busy we don’t have time to spend preparing fussy meals. That’s when a nourishing, flavor-infused, homemade soup is so welcome and so satisfying.

ROOT FOR POTATO SOUP

Yield: 6 servings

2 large carrots, peeled and diced
2 medium onions, diced
1 large parsnip, peeled and diced
1 large turnip, peeled and diced
1 head garlic, minced or crushed
5 to 7 cups water, divided

3 pounds potatoes, peeled and cut into 1/2-inch cubes

1/4 cup white miso
2 tablespoons nutritional yeast flakes
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon garlic powder
Pepper to taste
Pinch cayenne

Garnish
2 tablespoons coarsely chopped peanuts
Ground sumac or paprika

1. Combine the carrots, onions, parsnip, turnip, garlic, and 2 cups of the water in an 8 to 10-quart stockpot. Cook and stir over high heat, stirring frequently, for about 15 to 20 minutes, or until the vegetables are softened. Add increments of 1/4 to 1/2 cups water as needed to cook the vegetables and prevent burning.

2. Add the potatoes and the remaining 5 cups of water, cover the pot, and bring to a boil over high heat. Decrease the heat to medium and simmer about 8 to 10 minutes, or until the potatoes are very tender.
3. Using a slotted spoon, transfer 1 to 2 cups of the potatoes and vegetables to a small bowl. Using an immersion blender in the stockpot or a regular blender, process the soup until it becomes a smooth, creamy puree. Then, return the chunky vegetables to the soup pot.
4. Add the miso, nutritional yeast, lemon juice, salt, garlic powder, pepper, and cayenne and mix well. Adjust the seasonings, if needed.
5. Ladle the soup into bowls and garnish each bowl with a sprinkle of chopped peanuts and ground sumac.

As the fall colors build and the leaves fall, our taste-buds turn to apples and cinnamon. Made with mostly whole grain, this cake is a healthier alternative than some others. The addition of cashews creates a rich and delicate cake batter. We enjoy this lightly spiced apple-dotted cake for breakfast, an afternoon snack, or for dessert. For even more indulgence, top with maple frosting after cooling.

APPLE CAKE
Yield: 1 (6-inch) cake

3/4 cup nondairy milk
2 tablespoons cashew pieces
2 tablespoons nondairy vanilla yogurt
2 tablespoons canola oil
1 tablespoon ground flax seed
1 teaspoon maple extract
1/2 teaspoon vanilla extract
120 g (1 cup) whole wheat pastry flour
60 g (1/2 cup) all-purpose flour
3/4 cup sugar
2 teaspoons cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup peeled, diced apple

Spray a 6-inch cake pan with nonstick cooking spray. Preheat the oven to 350 degrees F.

Combine the milk, cashews, yogurt, oil, flax seed, and extracts in a blender and process until completely smooth.

Combine the remaining ingredients in a medium bowl. Whisk. Pour the wet ingredients into the dry ingredients and stir together. Pour the mixture into the prepared cake pan. Bake the cake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then remove the cake from the pan and let cool on a wire rack. Garnish with powdered sugar if desired.

_________________________________________________________________

Author of more than 20 cookbooks (many best sellers), Robin Robertson has been vegan since 1988. She was a chef and caterer and presently consults and contributes a regular column to VegNews Magazine. She has been a contributing editor and columnist for Vegetarian Times and contributed to numerous magazines. Bold flavors and global cuisine is her passion as well as writing and teaching about healthy plant-based cuisine. Her newest cookbook Fresh from the Vegan Slow Cooker has just been released. Visit Robin Robertson’s Global Vegan Kitchen for more awesome website and a peek at her library of cookbooks. The following recipe is from Robin’s new Vegan Slow Cooker book.

MAPLE-DIJON GLAZED ROOT VEGETABLES

This dish is ideal for Thanksgiving dinner – or anytime. I like to use more carrots because they’re popular and colorful, with a lesser amount of turnips and parsnips, but you can change the ratio however you like.

Slow Cooker Size: 4-quart
Cook Time: 6 to 8 hours on Low
{gluten-free}
{soy-free}

4 large carrots, cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch cubes
1 large parsnip, peeled and cut into 1-inch pieces
4 shallots, halved
1 tablespoon olive oil
3 tablespoons maple syrup
2 tablespoons water
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

1. Lightly oil the insert of the slow cooker. Combine the carrots, turnip, parsnip, and shallots in the cooker.
2. In a small bowl, combine the oil, maple syrup, water, and mustard in a cup, stirring to blend, then pour it over the vegetables. Season with salt and pepper to taste and stir to combine.
3. Cover and cook on Low for 6 to 8 hours, or until the vegetables are soft. Stir once about halfway through the cooking time, if possible. Serves 4

_______________________________________________________________

Debra Walton subscribes to the Hippocrates mantra to let food be our medicine. She holds a nursing degree, but though she is the mom of 5 “awesome children” and granny to 9 little ones, she is working on furthering her education seeking degrees in Health, Healing, and Nutrition. Debra follows a plant-based diet and teaches food preparation and nutrition to spread the word about the health benefits of a vegan lifestyle. Look for more delicious recipes on Debra’s delightful blog The Health Seeker’s Kitchen.

TENDER GREEN BEAN WITH MUSHROOM & LEMON PEEL

Serves 6 as a side dish.

Sauté:
1 Portabello Mushroom, diced
2 tab. yellow onion diced
1/4 tsp. oregano
1 tsp. olive oil
salt & pepper

Steam:
1 lb. fresh tender green beans
1/4 cup water

Sauce:
Juice of 1/2 lemon
2 tab.Vegenaise
1/8 tsp. dried dill
Rind of 1 lemon (I use a lemon zester to make long thin slices)

Cook mushroom, onions and oregano in olive oil and season with salt & pepper. Cook until mushrooms look soft and turn color. Remove from pan.

Add 1/4 cup water to pan you cooked mushroom in. Add green beans and simmer with lid on until water has disappeared. Remove green beans and put in bowl.

Mix sauce well and stir into green beans. Add mushroom mixture.
Add rind of lemon to green beans and mix. Enjoy.

___________________________________

NON-DAIRY RAW STRAWBERRY BANANA ICE CREAM

Ingredients:
Cashew cream (recipe below)
14 regular pitted dates (soak in water until soft and reserve 1/4 c. water)
1/2 cup fresh squeezed orange juice (about 1 very large orange)
1/4 cup fresh squeezed lemon juice (about 2 large lemons)
1 cup sliced bananas (about 2 small)
1 1/2 cups frozen strawberries (keep frozen)

Cashew Cream
1 1/2 cups raw cashews (soak in water for 2-4 hours)
1/2 cup water

Drain soak water and place cashews in blender. Add 1/2 cup water and blend until smooth.

Directions:
1.) Make cashew cream and leave in blender.
2.) Drain dates reserving 1/4 cup liquid and add both to cashew cream. Blend until smooth.
3.) Add remaining ingredients to blender and blend until smooth.
4.) Put ice cream in Cuisinart ice cream maker. In about 10 minutes ice cream will be ready to eat or put in freezer for an additional hour for a more firm texture.
5.) You can also pour ice cream into a container and freeze until ready.
6.) Enjoy!!

________________________________________________________________

Every family seems to have a special recipe for sweet potato casserole. This one is less sweet than the sticky sweet casserole of my youth. It skips the caramel and marshmallow sometimes included. You could add vegan versions of both in if you really want to. After all, any day is a holiday when you get to eat sweet potato casserole!

HOLIDAY SWEET POTATO CASSEROLE

8 large sweet potatoes, cut in chunks
1 1/2 (355 ml) cups water
1/4 to 1/2 cup (60 top 120 ml)non-dairy milk (plain or vanilla)
1/4 to 1/2 teaspoon cinnamon (to taste)
1/4 teaspoon grated nutmeg
1/8 teaspoon allspice
pinch ground cloves

topping:

2 tablespoons (28 g) vegan margarine
3 tablespoons (45 ml) olive oil
3/4 cup (170 g) packed brown sugar
1/4 cup (30 g) whole wheat flour (*use gluten-free flour instead)
3 tablespoons (45 ml) non-dairy milk or water
1/2 cup (55 g) pecans, chopped

The night before: Cut sweet potatoes. Make the topping by combining the ingredients and mixing thoroughly. Store topping and sweet potatoes in fridge overnight. Chop pecans and store in a covered bowl, unrefrigerated, overnight.

In the morning: Add sweet potatoes and water to an oiled crock. Cook on low for 6 – 8 hours.

30 to 45 minutes before serving: Turn slow cooker to high. Mash sweet potatoes in crock. Add spices and part of the non-dairy milk. Add the rest of the milk if the potatoes are still too stiff, but leave out if they are runny. Drop spoonfuls of pre-mixed topping. As the topping begins to melt, spread with the back of a spoon across the top to make it more even.

Serve once the topping is melted and the dish is heated throughout.

Yields: 8 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours
Soy-free, gluten-free

___________________________________________

I seem to be on a streak of ugly but packed-full of flavor recipes this month.

I guess the veggies that are available in January aren’t quite as flashy as some of the summer ones. That, and well, stews aren’t always pretty – but you can’t beat a one dish meal for an easy dinner.

In my next incarnation, I think I’ll add a handful or two of chopped greens to shake things up a bit.

You can really add any veggies you have on hand, too. I’m all about options and using what you have on hand. Yellow lentils instead of red, potato in place of turnip, and even carrot would all work just as good as the listed ingredients.

SLOW COOKER INDIAN SPICED CHICKPEA QUINOA STEW
gluten-free, soy-free

serves 4 to 6

4 to 5 cups water
1 can diced tomatoes (or 1 1/2 cups fresh or frozen)
1 can chickpeas, rinsed (or 1 1/2 cups fresh or frozen)
1/2 cup red lentils
1/2 cup quinoa, rinsed
1 cup peeled turnip, chopped
1 cup sweet potato, chopped
1/2 cup celery, chopped (about 1 stalk)
1 tablespoon not-chicken bouillon
3 cloves garlic, minced
1 teaspoon turmeric
2 teaspoons garam masala
salt, to taste

The night before: Chop veggies and store in the fridge.

In the morning: Put everything in the slow cooker and cook on low 6 to 9 hours. Taste, re-season if needed (you may not even need the salt if your bouillon is salty.)

This is a good one to make if you are going to be away from the house a little longer than usual. If your slow cooker runs hot add a little extra water if it will be cooking longer than 9 hours.

__________________________________________________________________________

Guest Host Carrie Forrest is a graduate student in public health nutrition and the author of the blog Carrie on Vegan. Through her writings, step-by-step photo guides and recipes, Carrie inspires readers to prepare plant-based recipes that are 100% delicious. Carrie firmly believes that superior health is achievable through nutritional excellence and specializes in whole-food, simple recipes that are low in added fats, sugars and salt.
_________________________________________________

BUTTERNUT HARVEST STEW

I think fall might be my favorite season. I love the coolness in the air and the transition to warmer clothes. As a homebody, I like the shorter days that force me indoors to cook, read books or just cozy up to the fireplace. What I love most of all about fall is the introduction of fall fruits and vegetables, and butternut squash heads the list. Tips: If you cannot find pumpkin pie spice, use ground cinnamon instead. A medium butternut squash will weigh 2 to 3 pounds.

6 Servings

Ingredients:

1 medium butternut squash

1 large onion

1 cup button mushrooms

4 cloves garlic

¼ cup water

3 tablespoons pumpkin pie spice

1 tablespoon no-salt seasoning

1 tablespoon dried oregano

4 cups low-sodium vegetable broth

1½ cups cooked or canned cannellini beans

Vegan Cream Sauce

Directions:
1. Peel, seed, and cube squash.

2. Chop onion. Slice mushrooms. Mince garlic.

3. In a large pot, bring water to a boil. Add onions and cook for a few minutes over medium heat. Add mushrooms and cook until softened. Add garlic, pumpkin pie spice, no-salt seasoning, and oregano. Stir in butternut squash and vegetable broth. Add water if necessary to cover vegetables.

4. Bring soup to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until squash is tender.

5. Rinse and drain beans. Stir into soup and cook just long enough to heat through. Remove from heat. Using a hand immersion blender, process stew to desired consistency. Stir in Vegan Cream Sauce and serve hot.

Non-Dairy Cream Sauce

This sauce is the equivalent of heavy cream and can be stirred into savory soups and stews to add richness and flavor. I love using it in my Harvest Butternut Stew. Tip: I use soy milk in this recipe for an extra creamy texture, but you can substitute your favorite non-dairy milk.

6 servings

Ingredients:

1 cup raw unsalted cashews

2 cups unsweetened non-dairy milk

Directions:
Combine cashews and non-dairy milk in a high-speed blender and process until smooth. Refrigerate for up to 3 days.

This is probably my most-requested recipes by non-vegans whenever I make it for the holidays. Though there are more vegan mac-n-cheese recipes than you can through a stone at out there on the interwebz, this one has pretty basic ingredients, no need for a blender and is super addicting. I even served it to my very non-vegan family at Thanksgiving, including extended relatives, and several of them commented on how good it was and gobbled it all up. Surprise, it’s vegan! Every year I have a phase where I eat this every week for a few months. I’m pretty sure I will become a mac-n-cheese one day. There’s nothing better, now that the cold is creeping in, to curl up with a bowl of noodley saucy goodness! Nutritional yeast, please marry me.

Without further ado, the recipe! I actually make it two different ways, depending what I want that day. One is baking it like below, but I also sometimes throw the veggies in during the last few minutes the noodles are boiling, strain it, set aside, whisk together the sauce, then throw everything together and warm it up again on the stove. Top with some crunchy onions if you’re feeling fancy. Both the baked version and the saucy version have a special place in my heart. One picture is saucy, but you can find photos of the baked version here on my Vegan Nom Noms blog

VEGAN MAC-N-CHEESE

- 1/2-3/4 lb pasta (I usually just fill the baking tray I’m using halfway with pasta and use that amount)
- 1/2 (110ml) cup soymilk
- 1/4 (60 ml) cup water
- 1/4 (60 ml) cup soy sauce
- 1 cup (240 ml) nutritional yeast
- 3/4 teaspoon paprika
- 1/4 teaspoon cumin
- 2 cloves garlic, minced (or 3/4 teaspoon garlic powder)
- 3/4 teaspoon salt
- 3 tablespoons vegetable or canola oil
- 3 tablespoons margarine
- 1 teaspoon mustard
- 1 1/2 teaspoons cornstarch
- 2 carrots, shredded (optional)
- 1 medium onion, diced small (optional)
- 1/2 cup frozen peas (optional)
- 3/4 cup frozen chopped green beans (optional)
- enough french fried onions to cover top of mac-n-cheese

Preheat oven to 350 degrees F (180 degrees C). Boil water in a medium-sized sauce pan and cook pasta (I like to use shells for this dish). While pasta is cooking, combine everything but the french fried onions in a large bowl and mix together. Try and break up the margarine chunks as much as you can, but they’ll just melt in the oven when it’s cooking so it doesn’t need to be perfect. You can put the veggies in frozen, they’ll cook in the oven too.

Once the pasta’s done, drain and add to the “cheese” sauce. Stir until all the pasta is covered and then pour into a baking dish and top with the french fried onions. Bake uncovered for 25-30 minutes until onions are browned and top of the pasta looks crispy. Eat and enjoy!